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新型 AC1 发酵豆浆通过去氧皮质酮醋酸盐高血压大鼠阐明抗高血压机制。

Elucidation of Anti-Hypertensive Mechanism by a Novel AC1 Fermented Soymilk in the Deoxycorticosterone Acetate-Salt Hypertensive Rats.

机构信息

Shenzhen Key Lab for Food Biological Safety Control, Hong Kong PolyU Shen Zhen Research Institute, Shenzhen 518000, China.

Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hong Kong, China.

出版信息

Nutrients. 2022 Aug 2;14(15):3174. doi: 10.3390/nu14153174.

DOI:10.3390/nu14153174
PMID:35956350
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC9370603/
Abstract

Dietary intake of fermented soymilk is associated with hypotensive effects, but the mechanisms involved have not been fully elucidated. We investigated the anti-hypertensive effects of soymilk fermented by AC1 on DOCA-salt hypertension from the point of view of oxidative stress, inflammatory response and alteration of the gut microbiome. The antioxidant assays in vitro indicated the ethanol extract (EE) of AC1 fermented soymilk showed better antioxidative effects than the water extract (WE). Those extracts displayed a hypotensive effect using a tail-cuff approach to measuring blood pressure and improved nitric oxide (NO), angiotensin II (Ang II), tumor necrosis factor-α (TNF-α) and interleukin factor-6 (IL-6) on DOCA-salt hypertensive rats. Furthermore, cardiac and renal fibrosis were attenuated by those extracts. The gut microbiota analysis revealed that they significantly reduced the abundance of phylum Proteobacteria, its family Enterobacteriaceae and genus . Moreover, metabolomic profiling revealed several potential gut microbiota-related metabolites which appeared to involve in the development and recovery of hypertension. In conclusion, fermented soymilk is a promising nutritional intervention strategy to improve hypertension via reducing inflammation and reverting dysbiotic microbiota.

摘要

发酵豆浆的饮食摄入与降压作用有关，但涉及的机制尚未完全阐明。我们从氧化应激、炎症反应和肠道微生物组改变的角度研究了 AC1 发酵豆浆对 DOCA-盐高血压的降压作用。体外抗氧化试验表明，AC1 发酵豆浆的乙醇提取物（EE）比水提取物（WE）具有更好的抗氧化作用。这些提取物通过尾套法测量血压显示出降压作用，并改善了 DOCA-盐高血压大鼠的一氧化氮（NO）、血管紧张素 II（Ang II）、肿瘤坏死因子-α（TNF-α）和白细胞介素因子-6（IL-6）。此外，这些提取物还减轻了心脏和肾脏的纤维化。肠道微生物组分析表明，它们显著降低了门 Proteobacteria、其科 Enterobacteriaceae 和属 的丰度。此外，代谢组学分析揭示了几种潜在的与肠道微生物组相关的代谢物，这些代谢物似乎参与了高血压的发生和恢复。总之，发酵豆浆是一种有前途的营养干预策略，可通过减轻炎症和恢复失调的微生物组来改善高血压。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/16e7/9370603/80c4103fed49/nutrients-14-03174-g009.jpg
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