Chinese Traditional Fermented Soy Sauce Exerts Protective Effects against High-Fat and High-Salt Diet-Induced Hypertension in Sprague-Dawley Rats by Improving Adipogenesis and Renin-Angiotensin-Aldosterone System Activity
Although high-fat and high-salt diets are considered risk factors for hypertension, the intake of salty soybean-based fermented foods has beneficial effects. This study explored the potential of Chinese traditional fermented soy sauce (CTFSS) in preventing hypertension by analyzing its effects on ad...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-04-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/7/2/52 |
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| author | Bao Zhong Eun-Gyung Mun Jin-Xi Wang Youn-Soo Cha |
| author_facet | Bao Zhong Eun-Gyung Mun Jin-Xi Wang Youn-Soo Cha |
| author_sort | Bao Zhong |
| collection | DOAJ |
| description | Although high-fat and high-salt diets are considered risk factors for hypertension, the intake of salty soybean-based fermented foods has beneficial effects. This study explored the potential of Chinese traditional fermented soy sauce (CTFSS) in preventing hypertension by analyzing its effects on adipogenesis and the renin-angiotensin-aldosterone system (RAAS). Male Sprague-Dawley (SD) rats were divided into four groups (<i>n</i> = 6): normal diet (ND), high-fat diet (HD), high-fat diet with saline (HDS, NaCl-8%), and high-fat diet with Chinese traditional soy sauce (HDCTS, NaCl-8%). Each group is administrated 12 weeks by oral gavage as 10 mL/kg dose, respectively. CTFSS supplementation resulted in significantly lower body weight, epididymal fat weight, and systolic blood pressure. Additionally, it decreased the serum total cholesterol (TC), triglyceride (TG), alanine aminotransferase (ALT), aspartate aminotransferase (AST), renin, angiotensin II (Ang II), angiotensin-converting enzyme (ACE), and aldosterone levels. It also increased the urinary volume and improved sodium and potassium ion balance. The gene levels showed significant enhancements in the mRNA levels of renin-angiotensin-aldosterone system-related and adipogenesis-related genes. In addition, CTFSS may prevent hypertension-associated kidney injury. Therefore, this study demonstrates that CTFSS has no harmful effects on hypertension. In contrast, the beneficial effects of CTFSS intake in ameliorating hypertension were shown. |
| first_indexed | 2024-03-10T12:35:52Z |
| format | Article |
| id | doaj.art-888a5db68b0b41d5b951dc01f42a2cae |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-10T12:35:52Z |
| publishDate | 2021-04-01 |
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| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-888a5db68b0b41d5b951dc01f42a2cae2023-11-21T14:17:22ZengMDPI AGFermentation2311-56372021-04-01725210.3390/fermentation7020052Chinese Traditional Fermented Soy Sauce Exerts Protective Effects against High-Fat and High-Salt Diet-Induced Hypertension in Sprague-Dawley Rats by Improving Adipogenesis and Renin-Angiotensin-Aldosterone System ActivityBao Zhong0Eun-Gyung Mun1Jin-Xi Wang2Youn-Soo Cha3Department of Food Science and Human Nutrition, Jeonbuk National University and Obesity Research Center, Jeonju-si 54896, KoreaDepartment of Food Science and Human Nutrition, Jeonbuk National University and Obesity Research Center, Jeonju-si 54896, KoreaDepartment of Food Science and Human Nutrition, Jeonbuk National University and Obesity Research Center, Jeonju-si 54896, KoreaDepartment of Food Science and Human Nutrition, Jeonbuk National University and Obesity Research Center, Jeonju-si 54896, KoreaAlthough high-fat and high-salt diets are considered risk factors for hypertension, the intake of salty soybean-based fermented foods has beneficial effects. This study explored the potential of Chinese traditional fermented soy sauce (CTFSS) in preventing hypertension by analyzing its effects on adipogenesis and the renin-angiotensin-aldosterone system (RAAS). Male Sprague-Dawley (SD) rats were divided into four groups (<i>n</i> = 6): normal diet (ND), high-fat diet (HD), high-fat diet with saline (HDS, NaCl-8%), and high-fat diet with Chinese traditional soy sauce (HDCTS, NaCl-8%). Each group is administrated 12 weeks by oral gavage as 10 mL/kg dose, respectively. CTFSS supplementation resulted in significantly lower body weight, epididymal fat weight, and systolic blood pressure. Additionally, it decreased the serum total cholesterol (TC), triglyceride (TG), alanine aminotransferase (ALT), aspartate aminotransferase (AST), renin, angiotensin II (Ang II), angiotensin-converting enzyme (ACE), and aldosterone levels. It also increased the urinary volume and improved sodium and potassium ion balance. The gene levels showed significant enhancements in the mRNA levels of renin-angiotensin-aldosterone system-related and adipogenesis-related genes. In addition, CTFSS may prevent hypertension-associated kidney injury. Therefore, this study demonstrates that CTFSS has no harmful effects on hypertension. In contrast, the beneficial effects of CTFSS intake in ameliorating hypertension were shown.https://www.mdpi.com/2311-5637/7/2/52soy saucesalthypertensionadipogenesisrenin-angiotensin-aldosterone system |
| spellingShingle | Bao Zhong Eun-Gyung Mun Jin-Xi Wang Youn-Soo Cha Chinese Traditional Fermented Soy Sauce Exerts Protective Effects against High-Fat and High-Salt Diet-Induced Hypertension in Sprague-Dawley Rats by Improving Adipogenesis and Renin-Angiotensin-Aldosterone System Activity Fermentation soy sauce salt hypertension adipogenesis renin-angiotensin-aldosterone system |
| title | Chinese Traditional Fermented Soy Sauce Exerts Protective Effects against High-Fat and High-Salt Diet-Induced Hypertension in Sprague-Dawley Rats by Improving Adipogenesis and Renin-Angiotensin-Aldosterone System Activity |
| title_full | Chinese Traditional Fermented Soy Sauce Exerts Protective Effects against High-Fat and High-Salt Diet-Induced Hypertension in Sprague-Dawley Rats by Improving Adipogenesis and Renin-Angiotensin-Aldosterone System Activity |
| title_fullStr | Chinese Traditional Fermented Soy Sauce Exerts Protective Effects against High-Fat and High-Salt Diet-Induced Hypertension in Sprague-Dawley Rats by Improving Adipogenesis and Renin-Angiotensin-Aldosterone System Activity |
| title_full_unstemmed | Chinese Traditional Fermented Soy Sauce Exerts Protective Effects against High-Fat and High-Salt Diet-Induced Hypertension in Sprague-Dawley Rats by Improving Adipogenesis and Renin-Angiotensin-Aldosterone System Activity |
| title_short | Chinese Traditional Fermented Soy Sauce Exerts Protective Effects against High-Fat and High-Salt Diet-Induced Hypertension in Sprague-Dawley Rats by Improving Adipogenesis and Renin-Angiotensin-Aldosterone System Activity |
| title_sort | chinese traditional fermented soy sauce exerts protective effects against high fat and high salt diet induced hypertension in sprague dawley rats by improving adipogenesis and renin angiotensin aldosterone system activity |
| topic | soy sauce salt hypertension adipogenesis renin-angiotensin-aldosterone system |
| url | https://www.mdpi.com/2311-5637/7/2/52 |
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