Antihypertensive and Natriuretic Effects of Less-Sodium Soy Sauce Containing γ-Aminobutyric Acid in Spontaneously Hypertensive Rats
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概要
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We investigated the mechanism of the antihypertensive effect of less-sodium soy sauce containing γ-aminobutyric acid (GABA) in spontaneously hypertensive rats (SHRs). When SHRs were given a diet with less-sodium soy sauce containing GABA (GABA-rich soy sauce group) for 6 weeks, the systolic blood pressure decreased as compared with that in rats fed diets with less-sodium soy sauce or a solution of salt. Renal sympathetic nerve activity (RSNA) and positive Na balance were reduced, and the urinary Na excretion tended to increase in the GABA-rich soy sauce group. Vascular hypertrophy of the thoracic aorta and the coronary and renal interlobular arteries tended to reduce in the GABA-rich soy sauce group. These results suggest that inhibition of Na retention by natriuresis, as a result of inhibition of RSNA by the GABA in the soy sauce contributed to the antihypertensive effect of GABA in the SHRs. Intake of less-sodium soy sauce containing GABA might help to reduce overall cardiovascular risk.
著者
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YAMAKOSHI Jun
Research and Development Division, Kikkoman Corporation
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OBATA Akio
Research and Development Division, Kikkoman Corporation
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SAITO Makoto
Research and Development Division, Kikkoman Corporation
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MATSUYAMA Asahi
Research and Development Division, Kikkoman Corporation
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KIKUCHI Mamoru
Research and Development Division, Kikkoman Corporation
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Fukuda Satoshi
Research and Development Division, Kikkoman Corporation
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Satoh Takuya
Research and Development Division, Kikkoman Corporation
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TSUJI Ryouhei
Research and Development Division, Kikkoman Corporation
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KAWASAKI Terukazu
Center for Health and Sports Science, Kyushu Sangyo University
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