Potassium Alginate Oligosaccharides Alter Gut Microbiota, and Have Potential to Prevent the Development of Hypertension and Heart Failure in Spontaneously Hypertensive Rats.


Journal

International journal of molecular sciences
ISSN: 1422-0067
Titre abrégé: Int J Mol Sci
Pays: Switzerland
ID NLM: 101092791

Informations de publication

Date de publication:
11 Sep 2021
Historique:
received: 22 07 2021
revised: 31 08 2021
accepted: 06 09 2021
entrez: 28 9 2021
pubmed: 29 9 2021
medline: 25 2 2023
Statut: epublish

Résumé

Food-derived oligosaccharides show promising therapeutic potential in lowering blood pressure (BP), but the mechanism is poorly understood. Recently, the potential role of gut microbiota (GM) in hypertension has been investigated, but the specific GM signature that may participate in hypertension remains unclear. To test the potassium alginate oligosaccharides (PAO) mechanism in lowering BP and specific microbial signature changes in altering GM, we administered various dosages of PAO in 40 spontaneously hypertensive rats for a duration of six weeks. We analyzed BP, sequenced the 16S ribosomal DNA gene in the cecum content, and gathered RNA-seq data in cardiac tissues. We showed that the oral administration of PAO could significantly decrease systolic BP and mean arterial pressure. Transcriptome analyses demonstrated that the protective effects of developing heart failure were accompanied by down-regulating of the Natriuretic Peptide A gene expression and by decreasing the concentrations of angiotensin II and atrial natriuretic peptide in plasma. In comparison to the Vehicle control, PAO could increase the microbial diversity by altering the composition of GM. PAO could also decrease the ratio of Firmicutes to Bacteroidetes by decreasing the abundance of

Identifiants

pubmed: 34575987
pii: ijms22189823
doi: 10.3390/ijms22189823
pmc: PMC8470992
pii:
doi:

Substances chimiques

Alginates 0
Oligosaccharides 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Subventions

Organisme : National Natural Science Foundation of China
ID : 31872893
Organisme : Key Research and Development Project Foundation of Shandong Province
ID : 2017YYSP003
Organisme : Natural Science Foundation of Shandong Province
ID : ZR2017MD006

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Auteurs

Zhen-Lian Han (ZL)

School of Life Science, Huaiyin Normal University, 111 West Changjiang Road, Huai'an 223300, China.
College of Food Science & Engineering, Ocean University of China, 5 Yushan Road, Qingdao 266003, China.

Meng Chen (M)

College of Food Science & Engineering, Ocean University of China, 5 Yushan Road, Qingdao 266003, China.

Xiao-Dan Fu (XD)

College of Food Science & Engineering, Ocean University of China, 5 Yushan Road, Qingdao 266003, China.

Min Yang (M)

Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China.

Maria Hrmova (M)

School of Life Science, Huaiyin Normal University, 111 West Changjiang Road, Huai'an 223300, China.

Yuan-Hui Zhao (YH)

College of Food Science & Engineering, Ocean University of China, 5 Yushan Road, Qingdao 266003, China.

Hai-Jin Mou (HJ)

College of Food Science & Engineering, Ocean University of China, 5 Yushan Road, Qingdao 266003, China.

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