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The role of repeatedly heated soybean oil in the development of hypertension in rats: association with vascular inflammation
Author(s) -
Ng ChunYi,
Kamisah Yusof,
Faizah Othman,
Jaarin Kamsiah
Publication year - 2012
Publication title -
international journal of experimental pathology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.671
H-Index - 72
eISSN - 1365-2613
pISSN - 0959-9673
DOI - 10.1111/j.1365-2613.2012.00839.x
Subject(s) - soybean oil , inflammation , prostacyclin , blood pressure , medicine , thromboxane b2 , endocrinology , chemistry , zoology , food science , platelet , biology
Summary Thermally oxidized oil generates reactive oxygen species that have been implicated in several pathological processes including hypertension. This study was to ascertain the role of inflammation in the blood pressure raising effect of heated soybean oil in rats. Male S prague‐ D awley rats were divided into four groups and were fed with the following diets, respectively, for 6 months: basal diet (control); fresh soybean oil ( FSO ); five‐time‐heated soybean oil (5 HSO ); or 10‐time‐heated soybean oil (10 HSO ). Blood pressure was measured at baseline and monthly using tail‐cuff method. Plasma prostacyclin ( PGI 2 ) and thromboxane A 2 ( TXA 2 ) were measured prior to treatment and at the end of the study. After six months, the rats were sacrificed, and the aortic arches were dissected for morphometric and immunohistochemical analyses. Blood pressure was increased significantly in the 5 HSO and 10 HSO groups. The blood pressure was maintained throughout the study in rats fed FSO . The aortae in the 5 HSO and 10 HSO groups showed significantly increased aortic wall thickness, area and circumferential wall tension. 5 HSO and 10 HSO diets significantly increased plasma TXA 2 / PGI 2 ratio. Endothelial VCAM ‐1 and ICAM ‐1 were significantly increased in 5 HSO , as well as LOX ‐1 in 10 HSO groups. In conclusion, prolonged consumption of repeatedly heated soybean oil causes blood pressure elevation, which may be attributed to inflammation.