Antihypertensive Effect of Salt-Free Soy Sauce, a New Fermented Seasoning, in Spontaneously Hypertensive Rats

作者：Matsui Toshiro^*; Zhu Xiao Lin; Shiraishi Koso; Ueki Tatsuro; Noda Yoshiharu; Matsumoto Kiyoshi

来源：Journal of Food Science, 2010, 75(4): H129-H134.

DOI：10.1111/j.1750-3841.2010.01599.x

• antihypertensive effect
• hypertension
• salt-free soy sauce
• vasoconstriction

In this study, we focused on the antihypertensive effect of newly fermented salt-free soy sauce (SFS) in spontaneously hypertensive rats (SHRs). A 13-wk oral administration of SFS was performed daily in 8- to 21-wk-old SHRs with a dose of 200 mg/kg of body weight/d. The systolic (SBP) and diastolic (DBP) blood pressures were measured for each week during the experimental period. As a result, a significant (P < 0.01) BP lowering effect was observed from the 5th d to the end of the experiment in the SFS group compared with the control group (Delta SBP(21-wk): 27 mmHg, Delta DBP(21-wk): 20 mmHg). In contrast to such substantial effect by SFS intake, angiotensin I-converting enzyme activities in blood and local organs as well as pharmaceutical parameters such as serum Na(+) or K(+) level did not show any significant difference between in both SFS and control groups. Vasoconstriction experiment using thoracic aorta rings from 21-wk SHRs provided an interesting result that the rings from the SFS group evoked a > 2-fold higher increase in the angiotensin II-stimulated constrictive response compared with the rings from the control group (P = 0.012), which suggested that the SFS-intake would be effective in possessing a higher vessel tone.
Practical Application: In this study, we investigated the antihypertensive effect of newly fermented SFS in SHRs. As a result of 13-wk SFS-administration, we found a significant antihypertensive effect of the SFS. This finding strongly demonstrates that the developed SFS would be greatly beneficial for health and useful for health-related industries.

• 出版日期2010-5