Antihypertensive Effect of Salt‐Free Soy Sauce, a New Fermented Seasoning, in Spontaneously Hypertensive Rats

Matsui, Toshiro; Zhu, Xiao Lin; Shiraishi, Koso; Ueki, Tatsuro; Noda, Yoshiharu; Matsumoto, Kiyoshi

doi:10.1111/j.1750-3841.2010.01599.x

Cited by 14 publications

(10 citation statements)

References 25 publications

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“…Fermented foods such as fermented salt-free soy sauce and Korean fermented soybean paste have been shown to significantly decrease BP in rats [33,34]; however, evidence from human trials is insufficient to suggest that fermented foods lower BP in humans. We previously reported that consumption of fermented kimchi had a greater effect on systolic and diastolic BP in overweight and obese patients than did fresh kimchi [10].…”

Section: Discussionmentioning

confidence: 99%

Beneficial Effects of Fresh and Fermented Kimchi in Prediabetic Individuals

Lee²,

Jeon³

et al. 2013

Ann Nutr Metab

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Background: With the increased incidence of diabetes mellitus, the importance of early intervention in prediabetes has been emphasized. We previously reported that fermented kimchi, a traditional Korean food, reduced body weight and improved metabolic factors in overweight participants. We hypothesized that kimchi and its fermented form would have beneficial effects on glucose metabolism in patients with prediabetes. Methods: A total of 21 participants with prediabetes were enrolled. During the first 8 weeks, they consumed either fresh (1-day-old) or fermented (10-day-old) kimchi. After a 4-week washout period, they switched to the other type of kimchi for the next 8 weeks. Results: Consumption of both types of kimchi significantly decreased body weight, body mass index, and waist circumference. Fermented kimchi decreased insulin resistance, and increased insulin sensitivity, QUICKI and disposition index values (p = 0.004 and 0.028, respectively). Systolic and diastolic blood pressure (BP) decreased significantly in the fermented kimchi group. The percentages of participants who showed improved glucose tolerance were 9.5 and 33.3% in the fresh and fermented kimchi groups, respectively. Conclusions: Consumption of kimchi had beneficial effects on glucose metabolism-related and anthropometric factors in participants with prediabetes. Fermented kimchi had additional effects on BP and insulin resistance/sensitivity. The percentage of participants who showed improvement in glucose tolerance was high in the fermented kimchi group.

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Section: Discussionmentioning

confidence: 99%

Beneficial Effects of Fresh and Fermented Kimchi in Prediabetic Individuals

Lee²,

Jeon³

et al. 2013

Ann Nutr Metab

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“…Antihypertensive activity has been proved in protein hydrolysates and peptides generated from sources such as rice,4 and soy sauce 5. Since hypertension is related to cardiovascular diseases (ateriosclerosis, stroke and myocardial infarction) and end‐stage renal disease, the intake of these peptides could reduce the risk of developing these types of illness.…”

Section: Introductionmentioning

confidence: 99%

Angiotensin‐converting enzyme inhibitory and antioxidative activities and functional characterization of protein hydrolysates of hard‐to‐cook chickpeas

Medina‐Godoy¹,

Ambriz-Pérez

Fuentes-Gutiérrez

et al. 2012

J Sci Food Agric

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“…Recently, antihypertensive agents were suggested by various mechanisms. Inhibition of angiotensin I converting enzyme (ACE), one of antihypertensive mechanism, has been used for evaluating antihypertensive activity of natural products and functional food [21]. ACE removes a dipeptide from the C terminus of angiotensin I to form angiotensin II, a highly reactive hypertensive compound [20].…”

Section: Resultsmentioning

confidence: 99%

Effects of Acidic Polysaccharides from Gastrodia Rhizome on Systolic Blood Pressure and Serum Lipid Concentrations in Spontaneously Hypertensive Rats Fed a High-Fat Diet

Lee

Kim

Han

et al. 2012

IJMS

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The effects of acidic polysaccharides purified from Gastrodia rhizome on blood pressure and serum lipid levels in spontaneously hypertensive rats (SHR) fed a high-fat diet were investigated. Acidic polysaccharides were purified from crude polysaccharides by DEAE-Sepharose CL-6B. Thirty-six male SHR were randomly divided into three groups: Gastrodia rhizome crude polysaccharide (A), acidic polysaccharide (B) groups, and a control group (C). A 5-week oral administration of all treatment groups was performed daily in 3- to 8-week-old SHRs with a dose of 6 mg/kg of body weight/day. After 5 weeks of treatment, total cholesterol in the acidic polysaccharide group, at 69.7 ± 10.6 mg/dL, was lower than in the crude polysaccharide group (75.0 ± 6.0 mg/dL) and the control group (89.2 ± 7.4 mg/dL). In addition, triglyceride and low-density lipoprotein cholesterol levels in the acidic polysaccharide group were lower than in the crude polysaccharide and control groups. The atherogenic index of the acidic polysaccharide group was 46.3% lower than in the control group. Initial blood pressure after the initial three weeks on the high-fat diet averaged 195.9 ± 3.3 mmHg among all rats. Compared with the initial blood pressure, the final blood pressure in the control group was increased by 22.8 mmHg, whereas it decreased in the acidic polysaccharide group by 14.9 mmHg. These results indicate that acidic polysaccharides from Gastrodia rhizome reduce hypertension and improve serum lipid levels.

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Antihypertensive Effect of Salt‐Free Soy Sauce, a New Fermented Seasoning, in Spontaneously Hypertensive Rats

Cited by 14 publications

References 25 publications

Beneficial Effects of Fresh and Fermented Kimchi in Prediabetic Individuals

Beneficial Effects of Fresh and Fermented Kimchi in Prediabetic Individuals

Angiotensin‐converting enzyme inhibitory and antioxidative activities and functional characterization of protein hydrolysates of hard‐to‐cook chickpeas

Effects of Acidic Polysaccharides from Gastrodia Rhizome on Systolic Blood Pressure and Serum Lipid Concentrations in Spontaneously Hypertensive Rats Fed a High-Fat Diet

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