Enhanced Antioxidative Defense by Vitamins C and E Consumption Prevents 7-Day High-Salt Diet-Induced Microvascular Endothelial Function Impairment in Young Healthy Individuals.

Lidija Barić,Ana Stupin,Ines Drenjančević,Marko Stupin,Vatroslav Šerić,Anita Matić,Martina Mihalj,Zrinka Mihaljević,Ines Mrakovčić-Šutić,Luka Kolar

doi:10.3390/jcm9030843

Lidija Barić, Ana Stupin + Show 8 more

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https://doi.org/10.3390/jcm9030843

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Abstract

This study aimed to examine whether the oral supplementation of vitamins C and E during a seven-day high salt diet (HS; ~14 g salt/day) prevents microvascular endothelial function impairment and changes oxidative status caused by HS diet in 51 (26 women and 25 men) young healthy individuals. Laser Doppler flowmetry measurements demonstrated that skin post-occlusive reactive hyperemia (PORH), and acetylcholine-induced dilation (AChID) were significantly impaired in the HS group, but not in HS+C+E group, while sodium nitroprusside-induced dilation remained unaffected by treatments. Serum oxidative stress markers: Thiobarbituric acid reactive substances (TBARS), 8-iso prostaglandin-F2α, and leukocytes’ intracellular hydrogen peroxide (H2O2) production were significantly increased, while ferric-reducing ability of plasma (FRAP) and catalase concentrations were decreased in the HS group. All these parameters remained unaffected by vitamins supplementation. Matrix metalloproteinase 9, antioxidant enzymes Cu/Zn SOD and glutathione peroxidase 1, and leukocytes’ intracellular superoxide production remained unchanged after the protocols in both HS and HS+C+E groups. Importantly, multiple regression analysis revealed that FRAP was the most powerful predictor of AChID, while PORH was strongly predicted by both FRAP and renin-angiotensin system activity. Hereby, we demonstrated that oxidative dis-balance has the pivotal role in HS diet-induced impairment of endothelial and microvascular function in healthy individuals which could be prevented by antioxidative vitamins consumption.

Highlights

Numerous studies have confirmed the strong positive correlation between high-salt (HS) intake and elevated blood pressure (BP) levels, which leads to the development and progression of arterial hypertension and other cardiovascular (CV) diseases [1,2,3]
There was no significant difference in all measured parameters at the recruitment in the study (e.g., age, BMI, waist-to-hip ratio (WHR), BP, heart rate (HR), and biochemical parameters) between participants who comprised the HS and HS+C+E groups
According to changes in mean arterial pressure (MAP) after HS or HS+C+E diets compared to LS conditions within the groups, all participants were characterized as salt-resistant, since large increases in salt intake across seven days was not accompanied with concomitant increases in BP values

Summary

Introduction

Numerous studies have confirmed the strong positive correlation between high-salt (HS) intake and elevated blood pressure (BP) levels, which leads to the development and progression of arterial hypertension and other cardiovascular (CV) diseases [1,2,3]. A growing body of evidence indicates that HS intake is highly detrimental to vascular and endothelial function, even in the absence of arterial BP changes. It has been demonstrated that the HS diet (only one HS meal and seven-day HS diet) impairs flow-mediated dilation (FMD) of the brachial artery, independently of changes in BP in healthy individuals [8,9,10,11]. Forearm skin microvascular reactivity in response to vascular occlusion [13], acetylcholine (ACh) stimulation [14] and local heating (measured by laser Doppler flowmetry) was attenuated by a seven-day HS diet in healthy individuals [15], in the absence of BP changes, or changes in body composition and body fluid status [14]

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