山奈酚通过抑制高血压大鼠肾素-血管紧张素系统级联来改善肾脏重塑

IF 3.5 2区 农林科学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY
Putcharawipa Maneesai, Metee Iampanichakul, Prapassorn Potue, Juthamas Khamseekaew, Terdthai Tong-Un, Parichat Prachaney, Wannapa Settheetham-Ishida, Poungrat Pakdeechote
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引用次数: 0

摘要

背景。山奈酚是一种天然类黄酮,具有广泛的药理作用。本研究测试了山奈酚是否能预防高血压引起的大鼠肾脏重塑。在为期5周的实验中,大鼠(n = 7只/组)在服用Nω-硝基-L-精氨酸甲酯盐酸盐(L-NAME)(40毫克/千克/天)的同时服用载体或山奈酚(20毫克/千克/天)或山奈酚(40毫克/千克/天)或利辛普利(5毫克/千克/天)。结果显示山奈酚治疗缓解了高血压大鼠的血流动力学变化,包括收缩压和舒张压、脉压、平均动脉压和心率的增加(p <0.05)。通过减少高血压引起的肾小球横截面积、肾小球簇面积、鲍曼氏间隙面积、肾小球体积和肾小管间质纤维化程度的增加,堪非醇治疗可预防肾小球肥大(p <0.05)。此外,与山奈酚治疗组相比,L-NAME组动物的血管紧张素转换酶(ACE)活性和血管紧张素II(Ang II)水平升高(p <0.05)。山奈酚还能逆转高血压大鼠体内超氧阴离子和丙二醛水平的升高,并降低过氧化氢酶和超氧化物歧化酶的活性(p < 0.05)。经 L-NAME 处理的大鼠血管紧张素 II 受体 1 型(AT1)、烟酰胺腺嘌呤二核苷酸磷酸氧化酶 4(NOX4)和基质金属蛋白酶-9(MMP-9)蛋白过度表达;而经山柰醇处理的大鼠则减少了这些蛋白的表达(p < 0.05)。结论山奈酚治疗缓解了慢性高血压诱导的大鼠肾脏重塑。这些机制可能与抑制 ACE 活性和抑制肾组织中 Ang II/AT1 受体/NOX4/MMP-9细胞信号通路有关。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Kaempferol Ameliorates Renal Remodelling by Inhibiting the Renin-Angiotensin System Cascade in Hypertensive Rats

Kaempferol Ameliorates Renal Remodelling by Inhibiting the Renin-Angiotensin System Cascade in Hypertensive Rats

Background. Kaempferol is a natural flavonoid with a wide range of pharmacological effects. The current study tested whether kaempferol prevents hypertension-induced renal remodelling in rats. During the 5 weeks of experiments, rats (n = 7/group) were administered Nω-nitro-L-arginine methyl ester hydrochloride (L-NAME) (40 mg/kg/day) with either vehicle or kaempferol (20 mg/kg/day) or kaempferol (40 mg/kg/day) or lisinopril (5 mg/kg/day). Results. Kaempferol treatment alleviated haemodynamic changes occurring in hypertensive rats, including increases in systolic and diastolic blood pressure, pulse pressure, mean arterial pressure, and heart rate (p < 0.05). Kaempferol treatment prevented glomerular hypertrophy by reducing the increased glomerular cross-sectional area, glomerular tuft area, Bowman’s space area, glomerular volume, and the extent of renal tubulointerstitial fibrosis induced by hypertension (p < 0.05). Furthermore, animals in the L-NAME group showed elevated angiotensin-converting enzyme (ACE) activity and angiotensin II (Ang II) levels compared to those in the kaempferol-treated group (p < 0.05). Kaempferol treatment also reverted the elevations in levels of superoxide anions and malondialdehyde and reduced catalase and superoxide dismutase activity in hypertensive rats (p < 0.05). L-NAME-treated rats showed overexpression of angiotensin II receptor type 1 (AT1), nicotinamide adenine dinucleotide phosphate oxidase 4 (NOX4), and matrix metalloproteinase-9 (MMP-9) proteins; conversely, the expression of these proteins was reduced in the kaempferol-treated group (p < 0.05). Conclusion. Kaempferol treatment alleviated renal remodelling induced in rats by chronic hypertension. These mechanisms may be associated with the inhibition of ACE activity and suppression of the Ang II/AT1 receptor/NOX4/MMP-9 cell signalling pathway in renal tissue.

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来源期刊
Journal of Food Biochemistry
Journal of Food Biochemistry 生物-生化与分子生物学
CiteScore
7.80
自引率
5.00%
发文量
488
审稿时长
3.6 months
期刊介绍: The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes: -Biochemistry of postharvest/postmortem and processing problems -Enzyme chemistry and technology -Membrane biology and chemistry -Cell biology -Biophysics -Genetic expression -Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following: -Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease -The mechanism of the ripening process in fruit -The biogenesis of flavor precursors in meat -How biochemical changes in farm-raised fish are affecting processing and edible quality
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