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Blood pressure lowering effect of Monascus starter fermented soy product in Spontaneously Hypertensive Rats
Author(s) -
Chang MoonJeong,
Choi PokSu,
Kwon JiYoun,
Kim SunHee
Publication year - 2008
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.22.1_supplement.703.1
Subject(s) - chemistry , monascus , blood pressure , excretion , endocrinology , fermentation , food science , medicine , starter , biochemistry
The present study was carried out to evaluate the effect of dietary soy product(SP) and Monascus starte r fermented soy product(MS) on blood pressure(BP), angiotensin converting enzyme(ACE) activity and sodium(Na) balance in spontaneously hypertensive rat(SHR). Twenty‐week‐old SHRs(n=18) were randomly blocked into three groups according to the blood pressure(BP) and fed for 4 weeks either a diet containing casein(CO), SP or MS, respectively. The changes of systolic blood pressure were measured by tail‐cuff method and ACE activities of serum, lung and kidney were analyzed. The subsequent fecal and urinary excretions of Na were measured by ICP‐atomic emission spectrometry. The systolic BP of MS was lower than that of the control group(p<0.05). ACE activity of lung was lower in SP group than that of CO group(p<0.05), although those of serum and kidney were not affected by experimental diets. After feeding MS, significant increase in fecal Na excretion and decrease in Na retention were observed(p<0.05). Urinary Na excretion was not affected by SP or MS in SHRs. These results suggest that Monascus starter fermented soy product produce an antihypertensive effect that may be mediated by inhibiting Na absorption in gastrointestinal tract and decreasing Na retention. This study was supported by 2006 Seoul B&RD program.