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标题：Extract of Wine Phenolics Improves Aortic Biomechanical Properties in Stroke-Prone Spontaneously Hypertensive Rats (SHRSP)
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作者：Kenichi MIZUTANI ; Katsumi IKEDA ; Yasuhlro KAWAI 等
期刊名称：Journal of Nutritional Science and Vitaminology
印刷版ISSN：0301-4800
电子版ISSN：1881-7742
出版年度：1999
卷号：45
期号：1
页码：95-106
DOI：10.3177/jnsv.45.95
出版社：Center for Academic Publications Japan
摘要：We studied the effect of the extract of wine phenolics (EWP) on blood pressure, vasorelaxing activity and aortic biomechanical prop-erties in stroke-prone hypertensive rats (SHRSP). Thirty-six 4-week-old male SHRSP/Izm rats were divided into 6 equal groups fed one of the following 6 diets: A control diet (plain laboratory diet), the control diet substituted with 0.5 or 1.0% polyphenolic compounds derived from the extract of apple phenolics (EAP), the control diet substituted with 0.5 or 1.0% polyphenolic compounds derived from the extract of tea phenolics (ETP), or the control diet along with drinking water containing 1.0% polyphenolic compounds derived from EWP. Systolic blood pressure (SBP) and body weight (BW) were checked once a week. At the end of the 8th week of feeding, all of the rats were sacrificed and the heart weight and aortic biomechanical properties were measured. The relaxa-tion effect of the addition of EWP on endothelium-intact aortic rings precontracted with prostaglandin (PG) F2α was also measured. Only EWP, not EAP or ETP, significantly lowered the SBP values as compared with the control group at the 4th, 7th and 8th weeks of feeding ( p <0.05). The heart weight and ventricular weight, expressed as the percentage of BW, were significantly lower in the EWP group than in the control group ( p <0.05). The aortic maximum stress was significantly increased ( p <0.05), and the aortic incremental elastic modulus was significantly reduced (meaning higher elasticity) ( p <0.001) in the EWP group as compared with the control group. The aortic rings showed concentrationdependent relaxation induced by EWP, and the relaxation was signifi-cantly greater than that induced by a commercial red wine preparation. In conclusion, EWP attenuated the elevation of blood pressure in SHRSP possibly by increasing the vasorelaxation activity. The aortic fragility and elasticity were also improved in EWP-fed SHRSP.
关键词：stroke-prone spontaneously hypertensive rats;wine poly-phenol;aorta;biomechanics;elasticity