Antihypertensive Effect of Honey-Based Beverage Containing Fermented Rice Bran in Spontaneously Hypertensive Rats

Hiwatashi, Koichi; Narisawa, Akiyoshi; Hokari, Mika; Toeda, Kazuki

doi:10.3136/nskkk.57.40

Cited by 12 publications

(6 citation statements)

References 9 publications

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“…In 2004, Hayakawa et al 13) , reported that a single oral administration of GABA (0.5 mg GABA/ kg) significantly (p < 0.05) decreased the blood pressure of spontaneously hypertensive rats from 4 to 8 h after administration and that during chronic administration of experimental diet to spontaneously hypertensive rats, a significant slower increase in blood pressure with respect to the control group was observed at 1 or 2 weeks after the start of feeding with GABA (p < 0.05). In 2010, Hiwatashi et al 14) reported that oral chronic administration of the GABA beverage (10.1 mg GABA/kg) to spontaneously hypertensive rats significantly decreased the blood pressure of the rats by week 7 (p < 0.05). In 2011, Harada et al 15) reported that ingestion of GABA-enriched Enokitake powder (0.9 mg GABA/kg) resulted in a reduction in SBP by about 30 mm Hg.…”

Section: (B)mentioning

confidence: 99%

Further evidence that a new type of Japanese pickles reduce the blood pressure of spontaneously hypertensive rats

Oda

Nagai

Ueno

et al. 2015

Bioscience, Biotechnology, and Biochemistry

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A new type of pickles (nukazuke) that contain GABA and angiotensin converting enzyme-inhibitory peptides and that reduce blood pressure of rats was studied further. Seven kinds of nukazuke forcefully administrated orally for one day reduced temporarily the blood pressure of spontaneously hypertensive rats. In addition, a fermented shougoin daikon administrated freely for 4 weeks did not increase the blood pressure of the rats, but suppressed it throughout the experiment. Taken together with previous data (Oda et al., Biosci. Biotechnol. Biochem., 2014) it was concluded that the nukazuke could reduce the blood pressure of spontaneously hypertensive rats. Thus, the newly developed functional pickles appear to be beneficial for pickles business.

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Section: (B)mentioning

confidence: 99%

Further evidence that a new type of Japanese pickles reduce the blood pressure of spontaneously hypertensive rats

Oda

Nagai

Ueno

et al. 2015

Bioscience, Biotechnology, and Biochemistry

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“…It has been elucidated that GABA is an important neurotransmitter of the central nervous system in mammals (2). GABA is abundantly contained in grains, cereals, and green tea, and its blood pressure (BP)-lowering effects have been reported (3,4). However, the polished rice that is most commonly eaten as cooked rice is the rice endosperm region, and the embryo buds, which have a relatively high GABA content, are mostly removed during the rice polishing process.…”

mentioning

confidence: 99%

Antihypertensive Effect of γ-Aminobutyric Acid-Enriched Brown Rice on Spontaneously Hypertensive Rats

Kawakami

Yamada

et al. 2018

Journal of Nutritional Science and Vitaminology

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'Haiibuki' is a giant embryo rice cultivar that contains abundant γ-aminobutyric acid (GABA) compared with conventional rice cultivars. Here, we performed a functional evaluation of 'GABA-enriched brown rice' (GEBR) prepared by modifying the 'Haiibuki' cultivar to contain more GABA. Study 1: Spontaneously hypertensive rats were divided into three groups [control (cornstarch), normal brown rice, and GEBR] and fed an orally administered diet for 4 wk. A significant blood pressure elevation-inhibitory effect was observed in the GEBR group as compared with the other groups. Study 2: Rats were divided into two groups and fed ad libitum for 12 wk. The two groups were control (commercial feed with 5% cornstarch) and GEBR (commercial feed with 5% GEBR). Body weight, blood pressure, food consumption, and water intake were measured during the study period, and blood chemistry was analyzed after the study. Plasma 8-hydroxy-2'-deoxyguanosine (8-OHdG) and urinary isoprostane were measured 12 and 10 wk after the start of the study, respectively. A significant blood pressure elevation-inhibitory effect was observed in the GEBR group. The 8-OHdG and isoprostane levels were significantly lower in the GEBR group than in the control group, demonstrating an oxidative stress-reducing effect. Therefore, GEBR exhibited a blood pressure elevation-inhibitory effect under the conditions of this study. The antioxidative action may occur secondarily to the antihypertensive action of GABA, suggesting that the long-term ad libitum ingestion of GEBR prevents hypertension. A reduction in oxidative stress could reduce the chances of complications in cardiovascular diseases.

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“…10 GABA synthesis in the brain is dramatically compromised by the aging process, but it can be improved via dietary supplement. Beneficial claims 11 made by consumers of GABA food supplement products come up with a growing trend in which GABA is administered through everyday natural foods. This study investigated the hippocampal lipid profile and cerebral formation changes in high-fat diet-fed rats.…”

Section: ■ Introductionmentioning

confidence: 99%

γ-Aminobutyric Acid Attenuates High-Fat Diet-Induced Cerebral Oxidative Impairment via Enhanced Synthesis of Hippocampal Sulfatides

Jiang

et al. 2018

J. Agric. Food Chem.

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Long-term high-fat diet (HFD) in rats triggered cerebral oxidative stress, reflected by reactive oxygen species accumulation and antioxidant decline in peripheral and cerebral tissues, together with hippocampal lipid disturbance, particularly for triglyceride accumulation and sulfatide deficiency. Hippocampal formation and cerebral cortex also exhibited pathological changes, characterized by neurofibrillary tangle and reduced Nissl bodies. Sulfatides were noted to protect hippocampal neurons from oxidative damage through the clearance of β-amyloid protein, with apolipoprotein E transporting and low-density lipoprotein receptor binding. Delightedly, we found γ-aminobutyric acid (GABA) supplement delivered by rice bran to rats significantly promoted hippocampal sulfatide synthesis and reversed the HFD-induced sulfatide deficiency and oxidative-triggered cerebral impairment. Elevated GABA concentration in hippocampus and the activation of GABA B-type receptors might be the primary contributors. This study demonstrated the potential of GABA-enriched rice bran as a novel dietary supplement to enhance a sulfatide-based therapeutic approach for neurodegenerative diseases in the early stages.

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Antihypertensive Effect of Honey-Based Beverage Containing Fermented Rice Bran in Spontaneously Hypertensive Rats

Cited by 12 publications

References 9 publications

Further evidence that a new type of Japanese pickles reduce the blood pressure of spontaneously hypertensive rats

Further evidence that a new type of Japanese pickles reduce the blood pressure of spontaneously hypertensive rats

Antihypertensive Effect of γ-Aminobutyric Acid-Enriched Brown Rice on Spontaneously Hypertensive Rats

γ-Aminobutyric Acid Attenuates High-Fat Diet-Induced Cerebral Oxidative Impairment via Enhanced Synthesis of Hippocampal Sulfatides

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