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The protective role of hawthorn fruit extract against high salt-induced hypertension in Dahl salt-sensitive rats: impact on oxidative stress and metabolic patterns

Abstract

In the present study, the renal-protective effect of hawthorn fruit extract (HW) in high-salt hypertension and its effect on metabolic patterns are determined. High salt causes hypertension in Dahl salt sensitive (SS) rats, while HW can effectively attenuate high-salt induced hypertension. And, various antihypertensive ingredients of HW are also successfully identified using GC/MS. Of note, biochemical assay indicates HW significantly increases the concentration of nitric oxide (NO), decreases concentration of H2O2 and malonaldehyde. Especially HW increases the activities of NO synthase and catalase in renal medulla. Simultaneously, the renal cortex and medulla, harvested from SS rats, are used to perform the metabolomics analysis, and then, 11 and 8 differential metabolites are identified in the renal medulla and cortex with the HW gavage, respectively. All differential metabolites are then performed pathway enrichment analysis. The results show that many metabolic pathways enriched in both renal medulla and cortex, especially these in medulla including 23 enriched pathways. Therefore, it provides evidence that HW confers antioxidant effect on high-salt induced hypertension and dramatically alters the metabolic patterns of SS rats. And antihypertensive ingredients of HW also further indicate it may be used as a nutritional supplemental therapeutic drug to protect against high-salt induced hypertension in renal medulla.

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Publication details

The article was received on 14 Sep 2018, accepted on 07 Jan 2019 and first published on 09 Jan 2019


Article type: Paper
DOI: 10.1039/C8FO01818A
Citation: Food Funct., 2019, Accepted Manuscript
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    The protective role of hawthorn fruit extract against high salt-induced hypertension in Dahl salt-sensitive rats: impact on oxidative stress and metabolic patterns

    X. Zheng, X. Li, M. Chen, P. Yang, X. Zhao, L. Zeng, Y. Ouyang, Z. Yang and Z. Tian, Food Funct., 2019, Accepted Manuscript , DOI: 10.1039/C8FO01818A

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