酿造鲜味酱油调节大鼠血压机制的研究  

Regulating blood pressure mechanism of brewing umami soy sauce on rats

作　　者：罗兴力 符瑶[2] 彭诚 钟宝 LUO Xingli;FU Yao;PENG Cheng;ZHONG Bao(College of Food Engineering,Jilin Agricultural Science and Technology University,Jilin 132101,China;Department of Blood Transfusion,Jilin People's Hospital,Jilin 132102,China;School of Biological and Pharmaceutical Engineering,Jilin Agricultural Science and Technology University,Jilin 132101,China)

机构地区：[1]吉林农业科技学院食品工程学院,吉林吉林132101 [2]吉林市人民医院输血科,吉林吉林132102 [3]吉林农业科技学院生物与制药工程学院,吉林吉林132101

出　　处：《中国酿造》2022年第3期130-134,共5页China Brewing

基　　金：吉林省大学生科技创新创业项目(【2020】第053号);吉林农业科技学院“金课”建设课程《中国饮食文化》【2019】;吉林省精品在线开放课程《中国饮食文化》【2019】。

摘　　要：将雄性SD大鼠随机分成普通饮食(ND)组、高脂和高盐饮食(HFHS)组、高脂和酱油饮食(HFSS)组,连续灌胃10周,测定基础代谢参数及影响血管紧张素及醛固酮分泌的相关生物参数,考察鲜味酿造酱油(盐含量8%)通过肾素-血管紧张素-醛固酮系统(RAAS)调节大鼠血压的机制。结果表明,各组SD大鼠食物摄入量无显著差异(P>0.05)。与HFHS组相比,HFSS组SD大鼠水摄入量无显著差异(P>0.05),体质量、血压显著下降(P<0.05),但尿液排出量显著增加(P<0.05);血清中总胆固醇、甘油三酯、血管紧张素Ⅱ和醛固酮含量显著下降(P<0.05),尿液中的钾离子显著增加(P<0.05);肾脏中血管紧张素1型受体、类固醇11β-羟化酶及醛固酮合成酶基因的表达水平显著下降(P<0.05),钠钾腺嘌呤核苷三磷酸(ATP)酶α1基因的表达水平显著增加(P<0.05),说明酿造鲜味酱油可通过RAAS调节血压。Male SD rats were randomly divided into normal diet(ND) group, high-fat and high-salt diet(HFHS) group and high-fat and soy sauce diet(HFSS) group. Basic metabolic parameters and related biological parameters affecting the secretion of angiotensin and aldosterone were determined after continuous gavage for 10 weeks, and the regulating rat blood pressure mechanism of umami brewed soy sauce(salt content 8%) through the reninangiotensin-aldosterone system(RAAS) was investigated. The results showed that there was no significant difference in food intake among all groups(P>0.05). Compared with the HFHS group, water intake of SD rats in the HFSS group was not significantly different(P>0.05), body mass and blood pressure significantly decreased(P<0.05), but urine output significantly increased(P<0.05);The contents of total cholesterol, triglyceride, angiotensin Ⅱ and aldosterone in serum significantly decreased(P<0.05), and potassium ion in urine significantly increased(P<0.05). The expression levels of angiotensin type 1 receptor, steroid 11β-hydroxylase and aldosterone synthase genes in kidney significantly decreased(P<0.05), and the expression levels of sodium-potassium adenosine-triphosphate enzyme α1 gene significantly increased(P<0.05), suggesting that brewed umami soy sauce could regulate blood pressure through RAAS.

关 键 词：酿造鲜味酱油 血管紧张素Ⅱ 醛固酮 血压 

分 类 号：R151.1[医药卫生—营养与食品卫生学]