Abstract P609: Saccharina Japonica Soaked In Vinegar Remarkably Decreased Blood Pressure In 2-kidney, 1-clip Renovascular Hypertensive Rats.

Abstract

Objective: One of foods indispensable to Japanese cuisine “Washoku” is algae, including Saccharina japonica (SJ) and Undaria pinnatifida. The intake of SJ is reported to decrease blood pressure (BP) in spontaneously hypertensive rats in some studies, and in 2-kidney, 1-clip hypertensive (2K1C) rats in our studies. Since SJ soaked in vinegar is often used in Japanese cuisine, we observed the effects of dietary intake of SJ soaked in vinegar on BP in 2K1C rats. Methods: Male Sprague-Dawley rats (6 wks) were treated with sham operation (SHAM) or clipping the left renal artery (2K1C). After surgery, the rats started receiving a control diet (C), a diet with 5.0% (w/w) SJ (S), or a diet with 5.0% SJ soaked in 5.0% (v/v) vinegar (SV). Systolic BP (SBP) was measured by a tail-cuff method every week for 6 weeks. At the end of the protocol, mean arterial BP (MAP) was measured in each rat under anesthesia. Results and Discussion: Analysis of variance shows that SBP was significantly higher in 2K1C-C than SHAM-C through the experimental period (P<0.001), and that SBP was lower in 2K1C-S (P<0.05) and -SV (P<0.001) than in 2K1C-C (Fig). It also demonstrated that 2K1C-SV provided a significant reduction in SBP compared with 2K1C-S (p<0.001). At the end of the protocol, MAP in 2K1C-C was significantly higher than SHAM-C (154±4 vs 141±4 mmHg, P<0.05). Compared with 2K1C-C, a significant reduction in MAP was observed not in 2K1C-S (143±2 mmHg) but in 2K1C-SV (133±4 mmHg, p<0.05). Soaking in vinegar might bring alginate, which is one of possible components playing an important role in decreasing BP by SJ, to a low molecule and enhance the effect. Conclusion: SJ soaked in vinegar may decrease BP more than SJ in 2K1C rats.