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Effect of Ganjang (Korean fermented Soy sauce) on renin‐angiotensin‐aldosterone system in Sprague‐Dawley rats
Author(s) -
Kim Misun,
Mun EunGyung,
Cha YounSoo
Publication year - 2017
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.31.1_supplement.799.4
Subject(s) - renin–angiotensin system , aldosterone , endocrinology , medicine , chemistry , plasma renin activity , excretion , angiotensin ii , mineralocorticoid , blood pressure
This study investigated the effect of Ganjang (Fermented soy sauce) on renin‐angiotensin‐aldosterone system(RAAS) in Sprague‐Dawley rats. Animals were divided into 5 groups; Control(CT), NaCl(NC), Soy bean(SB), Meju(MJ), Ganjang(GJ). The order of Systolic blood pressure(SBP) among the groups were NC>>MJ>CT>GJ>SB. Na + concentration in the groups were as follows CTGJ>MJ=SB. However, plasma Angiotensin II level and aldosterone level were not significantly different. RAAS is activated by low salt concentration in blood or decreased blood flow. Plasma renin level of NC group was higher and SBP of NC group was increased; SBP of SB, MJ and GJ were decreased. Plasma Angiotensin II and aldosterone levels were not significantly different, although SBP in SB, MJ and GJ groups were decreased. However, mRNA expression of Renin expression was CT>NC=SB=MJ>GJ and Angiotensin I converting enzyme (ACE) expression order was MJ>SB>NC=GJ=CT. Mineralocorticoid receptor (MR) expression was significantly low in GJ compared to other groups. Na + transporters expression showed similar results. And SB was lower in Na + /K + ATPaseα1(NKAα1) and Na + /H + exchanger3 (NHE3). MJ showed lower expression of Na + /HCO 3− (Bicarbonate) coexchanger (NBC) and Carbonic anhydrases II (CAII) and NHE3. MR is aldosterone receptor and its activation causes in reabsorption of sodium. Therefore, the decreased SBP in SB, MJ and GJ could be a result of low of Na transporters expression. In conclusion, this study showed that the probability of hypertension is lower in Soy sauce including diet compared to the high salt, evident by low level of SBP and sodium transporters in SB, MJ and GJ group compare to NC group. Support or Funding Information [This research was supported by Basic Science Research Program through the National Research Foundation of Korea(NRF) funded by the Ministry of Education(2015R1D1A3A01015869)]