Issue 4, 2019

Nobiletin alleviates vascular alterations through modulation of Nrf-2/HO-1 and MMP pathways in l-NAME induced hypertensive rats

Abstract

Nobiletin, a citrus flavonoid, exhibits a wide range of biological activities. This study investigated the effect of nobiletin on vascular dysfunction and remodeling in L-NAME-induced hypertensive rats. Male Sprague-Dawley rats were given L-NAME (40 mg kg−1) for five weeks to induce hypertension and treated with nobiletin (20 or 40 mg kg−1) or captopril (5 mg kg−1) for the last two weeks. Nobiletin or captopril significantly reduced blood pressure and the enhancement of the contractile response to sympathetic nerve stimulation in the mesenteric vascular beds of L-NAME rats (p < 0.05). Both agents improved the impairment of vasorelaxation responses to acetylcholine in mesenteric vascular beds and aortic rings in L-NAME rats (p < 0.05). Moreover, nobiletin and captopril decreased oxidative stress markers, restored the abnormality of plasma NOx and the protein expressions of eNOS, Nrf-2 and HO-1 observed in L-NAME rats (p < 0.05). Increases in aortic wall thickness, cross sectional area, vascular smooth muscle cells and collagen deposition that occurred in L-NAME rats were reduced by nobiletin or captopril (p < 0.05). These reductions were associated with the suppression of matrix metalloproteinase (MMP)-2 and MMP-9 protein expression (p < 0.05). These findings indicated that nobiletin had antihypertensive effects with amelioration of vascular alterations. The molecular mechanism is likely to involve the restoration of Nrf-2/HO-1/MMP signaling pathways.

Graphical abstract: Nobiletin alleviates vascular alterations through modulation of Nrf-2/HO-1 and MMP pathways in l-NAME induced hypertensive rats

Article information

Article type
Paper
Submitted
06 Dec 2018
Accepted
01 Mar 2019
First published
01 Mar 2019

Food Funct., 2019,10, 1880-1892

Nobiletin alleviates vascular alterations through modulation of Nrf-2/HO-1 and MMP pathways in L-NAME induced hypertensive rats

P. Potue, C. Wunpathe, P. Maneesai, U. Kukongviriyapan, P. Prachaney and P. Pakdeechote, Food Funct., 2019, 10, 1880 DOI: 10.1039/C8FO02408A

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