Background:
Hypertension is associated with endothelial dysfunction. An imbalance in
the production of Nitric Oxide (NO) and Reactive Oxygen Species (ROS), leading to impaired
NO-cyclic Guanosine Monophosphate (cGMP) pathway, contributes to this disorder. Red Yeast
Rice (RYR), produced from the fermentation of rice with Monascus purpureus, is a traditional
functional food originating from China. Although recognized for its anti-dyslipidemia properties,
there has been growing evidence regarding the anti-hypertensive effects of RYR. However, these
studies only focused on its direct and short-term effects.
Aim:
This study aims to investigate the vasoprotective effects of chronic oral RYR administration
using Spontaneously Hypertensive Rats (SHR).
Materials and Methods:
SHR were randomly divided into 3 groups: SHR – Control; SHR – RYR
extract (100 mg/kg/day); SHR – lovastatin (10 mg/kg/day). Wistar-Kyoto Rats (WKY) were used
as normotensive controls. All animals were treated for 12 weeks by oral gavage. Systolic Blood
Pressure (SBP) was measured weekly (tail-cuff method). Vascular reactivity was determined using isolated rat aortic rings in an organ bath. Aortic ROS, NO, tetrahydrobiopterin (BH4
), and
cGMP levels were evaluated.
Results:
Administration of RYR attenuated SBP elevation and enhanced endothelium-dependent
vasodilation in aortic rings. In addition, RYR decreased ROS production and significantly improved the level of vascular NO, BH4, and cGMP.
Conclusion:
In an SHR model, treatment with RYR for 12 weeks exerts an SBP lowering effect
that can be attributed to improved vascular function via reduction of oxidative stress, decreased endothelial NO Synthase (eNOS) uncoupling and enhanced NO-cGMP pathway.