Poster Topical Area: Dietary Bioactive Components

Location: Hall D

Poster Board Number: 336

P08-078 - Blood pressure lowering effect of doenjang compared with high-salt intake in SD rats

Monday, Jun 11
8:00 AM – 3:00 PM

Objectives: Korean fermented foods including doenjang contain a large amount of salt. Salt is known to aggravate health problems, but fermented foods have a good effect. We hypothesized that doenjang could lower blood pressure in SD rat fed high-salt diet.

Methods: Eighteen male SD rats were divided into three groups and fed for 8 weeks: normal diet group (ND), high-salt diet group (HS), and doenjang diet group (DJ). Salinity of doenjang and salt water fed by oral administration was adjusted to 8% by the Mohr’s method. The blood pressure of rats was measured weekly using the tail-cuff method. Serum rennin, angiotensin II, and aldosterone concentrations were analyzed using ELISA kits. The expression of genes involved in renin-angiotensin system was measured by quantitative real-time PCR.

Results: There was no significant difference in body, liver, and kidney weight among the groups. Blood pressure was decreased significantly in DJ compared to those of HS and ND. Water intake and urinary excretion were significantly higher in HS than DJ. Excretion levels of urine sodium, urine potassium, and fecal potassium were significantly increased in DJ compared to HS and ND. Serum renin levels were significantly lower in DJ than in the other groups. Serum glutamic oxlaoacetic transaminase (GOT) and glutamate pyruvate transaminase (GPT) levels were not significantly different among groups. Mineralocorticoid receptor (MR) expression in kidney cortex was significantly higher in HS than in DJ. Na+/K+ ATPase alpha1 (NKA1) expression level of kidney cortex was significantly higher in DJ than in HS.

Conclusions: Doenjang did not increase the blood pressures in SD rats despite its high contents of salt. These results suggest that soybean paste may be effective in improving salt related problems.




Funding Source:

This research was supported by Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education (2015R1D1A3A01015869).

CoAuthors: Vijaya Abinaya Ravichandran – Department of Food Science and Human Nutrition; Ha-Young Woo – Chonbuk National University; Suk-Heung Oh – Dept. of Food and Biotechnology; Youn-Soo Cha – Chonbuk National University

Eun-Gyung Mun

Graduating Student
Chonbuk National University
Jeonju, Cholla-bukto, Republic of Korea