Antihypertensive effect of salt-free soy sauce, a new fermented seasoning, in spontaneously hypertensive rats

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

研究成果: ジャーナルへの寄稿学術誌査読

11 被引用数 (Scopus)


In this study, we focused on the antihypertensive effect of newly fermented salt-free soy sauce (SFS) in spontaneously hypertensive rats (SHRs). A 13-wk oral administration of SFS was performed daily in 8- to 21-wk-old SHRs with a dose of 200 mg/kg of body weight/d. The systolic (SBP) and diastolic (DBP) blood pressures were measured for each week during the experimental period. As a result, a significant (P < 0.01) BP lowering effect was observed from the 5th d to the end of the experiment in the SFS group compared with the control group (ΔSBP21-wk: 27 mmHg, ΔDBP21-wk: 20 mmHg). In contrast to such substantial effect by SFS intake, angiotensin I-converting enzyme activities in blood and local organs as well as pharmaceutical parameters such as serum Na+ or K+ level did not show any significant difference between in both SFS and control groups. Vasoconstriction experiment using thoracic aorta rings from 21-wk SHRs provided an interesting result that the rings from the SFS group evoked a >2-fold higher increase in the angiotensin II-stimulated constrictive response compared with the rings from the control group (P = 0.012), which suggested that the SFS-intake would be effective in possessing a higher vessel tone.Practical Application: In this study, we investigated the antihypertensive effect of newly fermented SFS in SHRs. As a result of 13-wk SFS-administration, we found a significant antihypertensive effect of the SFS. This finding strongly demonstrates that the developed SFS would be greatly beneficial for health and useful for health-related industries.

ジャーナルJournal of Food Science
出版ステータス出版済み - 5月 2010

!!!All Science Journal Classification (ASJC) codes

  • 食品科学


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