2009 Fiscal Year Final Research Report

Mechanism involved in brain vessel impairments caused by salt over intake

Research Project

Project/Area Number	19500699
Research Category	Grant-in-Aid for Scientific Research (C)
Allocation Type	Single-year Grants
Section	一般
Research Field	Eating habits, studies on eating habits
Research Institution	Kinki University
Principal Investigator	HIGASHINO Hideaki Kinki University, 医学部, 教授 (40122098)
Co-Investigator(Kenkyū-buntansha)	NIWA Atsuko 近畿大学, 医学部, 講師 (60122082) TABUCHI Masaki 近畿大学, 医学部, 助教 (20340771) OOSHIMA Kana 近畿大学, 医学部, 助手 (60278653)
Project Period (FY)	2007 – 2009
Keywords	健康と食生活
Research Abstract	M-SHRSP given the food containing 0.2% sodium chloride showed lower incidences of brain stroke, lower fatal rates, lighter pathological changes in cerebral vessel than those of the rats feed foods containing much salt. M-SHRSP given 3.0% trichloro-methiazide (TCM) were inhibited the incidence of brain stroke. The expressions of eNOS, and nNOS mRNAs were elevated, and NOx1 and p22phox RNAs, superoxide production and fibrous changes in the kidney were inhibited by dosing of TCM. KS, Sgne1 mRNAs were increased at the cortex of kidney in 6- and 9-week-old WKY and SHRSP given 4.0% sodium chloride for 2 days. New knowledge regarding unfavorable salt effects was obtained as above.