2017 Fiscal Year Final Research Report
Mechanisms of prevention from hypertension by intake of Saccharina japonica alone and with vinegar
| Project/Area Number |
15K00862
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Eating habits
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| Research Institution | Kobe Women's University |
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Principal Investigator |
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| Research Collaborator |
SEGAWA Yukiko
MARUYAMA Saki
OSERA Tomoko
HASHIMOTO Hiroko
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| Project Period (FY) |
2015-04-01 – 2018-03-31
|
| Keywords | 高血圧予防 / 昆布 / 酢 / アルギン酸 / 塩分 |
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| Outline of Final Research Achievements |
Saccharina japonica (SJ) intake attenuates hypertension, which is enhanced by the intake with vinegar, in renovascular hypertensive model rats. This study investigated the mechanisms focused on the role of alginate. First, we observed the effect of the part including lower content of alginate in SJ more strongly attenuated blood pressure (BP)-increase compared with the part including higher content in hypertensive model, contrary to expectation. Second, in the hypertensive model, high salt diet indicated higher BP than low salt diet, but SJ intake decreased both BP to the similar level, which supported the hypothesis that alginate decreased BP by adsorbing salt. Third, although SJ soaked in vinegar enhanced the attenuation of BP-increment compared with SJ alone, the distribution of molecular weight of alginate was not different between SJ and SJ soaked in vinegar. These observations did not indicated that alginate plays a major role in the mechanism of attenuation of BP-increase by SJ.
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| Free Research Field |
食生活学、衛生学
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