Jump to main content
Jump to site search

Issue 10, 2017
Previous Article Next Article

The salted radish takuan-zuke shows antihypertension effects in spontaneously hypertensive rats

Author affiliations

Abstract

Recently, we reported that the antihypertensive compound, γ-aminobutyrate (GABA), increases over time during the dehydration of salted radish, known as takuan-zuke, a popular pickle in Japan. The objective of this study was to clarify the antihypertensive effects of takuan-zuke. We prepared two types of takuan-zuke by sun-drying (hoshi takuan-zuke) and salt-pressing (shio-oshi takuan-zuke) using dehydration processes. The oral administration of takuan-zuke lowered systolic blood pressure in spontaneously hypertensive rats (SHRs). Shio-oshi takuan-zuke (SR) demonstrated a clear antihypertension effect compared with hoshi takuan-zuke (DR), despite equal GABA concentrations in the feed. Furthermore, takuan-zuke demonstrated angiotensin converting enzyme (ACE) inhibition in vitro. These findings indicated that takuan-zuke contains unknown substances that have hypotensive actions independent of GABA. Further evaluation revealed that takuan-zuke contains polyphenols, arginine, and α-linolenic acid as possible antihypertensive factors. Collectively, our results suggest that the salty Japanese food takuan-zuke has antihypertensive effects in vivo, likely involving complex mechanisms.

Graphical abstract: The salted radish takuan-zuke shows antihypertension effects in spontaneously hypertensive rats

Back to tab navigation

Article information


Submitted
16 Jun 2017
Accepted
29 Aug 2017
First published
31 Aug 2017

Food Funct., 2017,8, 3491-3500
Article type
Paper

The salted radish takuan-zuke shows antihypertension effects in spontaneously hypertensive rats

K. Kumakura, R. Kato, T. Kobayashi, N. Kimura, H. Takahashi, A. Takahashi and H. Matsuoka, Food Funct., 2017, 8, 3491
DOI: 10.1039/C7FO00890B

Social activity

Search articles by author

Spotlight

Advertisements