Hostname: page-component-cd9895bd7-gvvz8 Total loading time: 0 Render date: 2024-12-25T15:48:58.306Z Has data issue: false hasContentIssue false
  • English
  • Français

Effect of a γ-aminobutyric acid-enriched dairy product on the blood pressure of spontaneously hypertensive and normotensive Wistar–Kyoto rats

Published online by Cambridge University Press:  09 March 2007

Kazuhito Hayakawa ,
Masayuki Kimura ,
Keiko Kasaha ,
Keisuke Matsumoto ,
Hiroshi Sansawa  and
Yukio Yamori
Kazuhito Hayakawa*
Affiliation:
Yakult Central Institute for Microbiological Research, 1796 Yaho, Kunitachi-shi, Tokyo 186-8650, Japan
Masayuki Kimura
Affiliation:
Yakult Central Institute for Microbiological Research, 1796 Yaho, Kunitachi-shi, Tokyo 186-8650, Japan
Keiko Kasaha
Affiliation:
Yakult Central Institute for Microbiological Research, 1796 Yaho, Kunitachi-shi, Tokyo 186-8650, Japan
Keisuke Matsumoto
Affiliation:
Yakult Central Institute for Microbiological Research, 1796 Yaho, Kunitachi-shi, Tokyo 186-8650, Japan
Hiroshi Sansawa
Affiliation:
Yakult Central Institute for Microbiological Research, 1796 Yaho, Kunitachi-shi, Tokyo 186-8650, Japan
Yukio Yamori
Affiliation:
International Center for Research on Primary Prevention of Cardiovascular Diseases, 86-2 Shimobara-cho Jodoji,Sakyo-ku, Kyoto 606-8413, Japan
*
*Corresponding author: fax +81 42 577 3020, Email [email protected]
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

We investigated the blood-pressure-lowering effects of γ-aminobutyric acid (GABA) and a GABA-enriched fermented milk product (FMG) by low-dose oral administration to spontaneously hypertensive (SHR/Izm) and normotensive Wistar–Kyoto (WKY/Izm) rats. FMG was a non-fat fermented milk product produced by lactic acid bacteria, and the GABA contained in FMG was made from the protein of the milk during fermentation. A single oral dose of GABA or FMG (5 ml/kg; 0·5 mg GABA/kg) significantly (P>0·05) decreased the blood pressure of SHR/Izm from 4 to 8 h after administration, but did not increase that of WKY/Izm rats. The hypotensive activity of GABA was dose-dependent from 0·05 to 5·00 mg/kg in SHR/Izm. During the chronic administration of experimental diets to SHR/Izm, a significantly slower increase in blood pressure with respect to the control group was observed at 1 or 2 weeks after the start of feeding with the GABA or FMG diet respectively (P>0·05) and this difference was maintained throughout the period of feeding. The time profile of blood-pressure change due to administration of FMG was similar to that of GABA. FMG did not inhibit angiotensin 1-converting enzyme. Furthermore, an FMG peptide-containing fraction from reverse-phase chromatography lacked a hypotensive effect in SHR/Izm rats. The present results suggest that low-dose oral GABA has a hypotensive effect in SHR/Izm and that the hypotensive effect of FMG is due to GABA.

Keywords

γ-Aminobutyric acidFermented milkBlood pressureSpontaneously hypertensive rat
Type
Research Article
Information
British Journal of Nutrition , Volume 92 , Issue 3 , September 2004 , pp. 411 - 417
Copyright
Copyright © The Nutrition Society 2004

References

Ackley, S, Barrett, CE & Suarez, LDairy products, calcium, and blood pressure. Am J Clin Nutr (1983) 38, 457–461.CrossRefGoogle ScholarPubMed
Akita, S, Sacks, FM, Svetkey, LP, Conlin, PR & Kimura, GEffects of the Dietary Approaches to Stop Hypertension (DASH) diet on the pressure–natriuresis relationship. Hypertension (2003) 42, 8–13.CrossRefGoogle ScholarPubMed
Allender, PS, Cutler, JA, Follmann, D, Cappucio, FP, Pryer, J & Elliott, PDietary calcium and blood pressure: a meta-analysis of randomized clinical trials. Ann Intern Med (1996) 124, 825–831.CrossRefGoogle ScholarPubMed
Appel, JL, Moore, JT & Obarzanek, EA clinical trial of the effects of dietary patterns on blood pressure. New Engl J Med (1997) 336, 1117–1124.CrossRefGoogle ScholarPubMed
Cushman, WD & Cheung, SHSpectrophotometric assay and properties of the angiotensin-converting enzyme of rabbit lung. Biochem Pharmacol (1971) 20 1637–1648CrossRefGoogle ScholarPubMed
Elliott, CAK & Hobbiger, FGamma aminobutyric acid: circulatory and respiratory effects in different species: re-investigation of the anti-strychnine action in mice. J Physiol (1959) 146, 70–84.CrossRefGoogle ScholarPubMed
Gelder, VMN & Elliott, CAKDisposition of γ-aminobutyric acid administered to mammals. J Neurochem (1958) 3, 139–143.CrossRefGoogle ScholarPubMed
Guidelines Subcommittee of the World Health Organization–International Society of Hypertension 1999 World Health Organization–International Society of Hypertension guidelines for the management of hypertension. J Hypertens (1999) 17, 151–183.Google Scholar
Hayakawa, K, Kimura, M & Kamata, KMechanism underlying γ-aminobutyric acid-induced antihypertensive effect in spontaneously hypertensive rats. Eur J Pharmacol (2002) 428, 107–113.CrossRefGoogle Scholar
Inoue, K, Shirai, T, Ochiai, H, Kasao, M, Hayakawa, K, Kimura, M & Sansawa, HBlood-pressure-lowering effect of a novel fermented milk containing γ-aminobutyric acid (GABA) in mild hypertensives. Eur J Clin Nutr (2003) 57, 490–495.CrossRefGoogle ScholarPubMed
International Society of Hypertension Working Group International Society of Hypertension (ISH): Statement on blood pressure lowering and stroke prevention. J Hypertens (2003) 21, 651–663.CrossRefGoogle Scholar
Kimura, M, Chounan, O, Takahashi, R, Ohashi, A, Arai, Y, Hayakawa, K, Kasaha, K & Ishihara, CEffect of fermented milk containing γ-aminobutyric acid on normal adult subjects. Jpn J Food Chem (2002 a) 9, 1–6.Google Scholar
Kimura, M, Hayakawa, K & Sansawa, HInvolvement of γ-aminobutyric acid (GABA) B receptors in the hypotensive effect of systemically administrated GABA in spontaneous hypertensive rats. Jpn J Pharmacol (2002 b) 89, 388–394.CrossRefGoogle Scholar
Kuriyama, K & Sze, PYBlood-brain barrier to 3H- γ-aminobutyric acid in normal and amino oxyacetic acid-treated animals. Neuropharmacology (1971) 10, 103–108.CrossRefGoogle Scholar
Lacerda, CEJ, Campos, RR, Araujo, CG, Andreatta-Van Leyen, S, Lopes, OU & Guertzenstein, PGCardiovascular responses to microinjections of GABA or anesthetics into the rostral ventrolateral medulla of conscious and anesthetized rats. Braz J Med Biol Res (2003) 36, 1269–1277.CrossRefGoogle ScholarPubMed
Miller, GD, DiRienzo, DD, Reusser, ME & McCarron, DABenefits of dairy product consumption on blood pressure in humans: a summary of the biomedical literature. J Am Coll Nutr (2000) 19, 147S–164S.CrossRefGoogle ScholarPubMed
Moore, TJ, Conlin, PR, Ard, J & Svetkey, LPDASH (Dietary Approaches to Stop Hypertension) diet is effective treatment for stage 1 isolated systolic hypertension. Hypertension (2001) 38, 155–158.CrossRefGoogle ScholarPubMed
Nakamura, H, Matsubara, T, Kamachi, K, Hasegawa, S, Ando, Y & Oomori, SAntihypertensive effect of GABA-rich Clorella in spontaneously hypertensive rats. Nihon-Nougei-Kagakukaishi (2000) 74, 74.Google Scholar
Nakamura, Y, Yamamoto, N, Sakai, K, Okubo, A, Yamazaki, S & Takano, TPurification and characterization of angiotensin I-converting enzyme inhibitor from sour milk. J Dairy Sci (1995) 78, 777–783.CrossRefGoogle ScholarPubMed
Okamoto, & Aoki, Development of a strain of spontaneously hypertensive rats. Jpn Circ J (1963) 27, 282–293.CrossRefGoogle ScholarPubMed
Onoda, A, Saikusa, T, Horino, T, Kajimoto, O, Miyamoto, A, Tanaka, Y, Murakami, T, Okada, T & Murai, H (1998) Accumulative effect of γ-aminobutyric acid (GABA) for defatted rice germ. The first international symposium on disease prevention by IPS and other rice components. Abstracts, p. 97.Google Scholar
Oomori, S, Yano, T, Okamoto, J, Tsushida, T, Murai, T & Higuchi, MEffect of anaerobically treated tea (Gabaron tea) on the blood pressure of spontaneously hypertensive rats. Nippon Nogeikagaku Kaishi (1987) 61, 1449–1451.CrossRefGoogle Scholar
Saito, T, Nakamura, T, Kitazawa, H, Kawai, Y & Itoh, TIsolation and structural of antihypertensive peptides that exist naturally in gouda cheese. J Dairy Sci (2000) 83, 1434–1440.CrossRefGoogle ScholarPubMed
Seppo, L, Jauhiainen, T, Poussa, T & Korpela, RA fermented milk high in bioactive peptides has a blood pressure-lowering effect in hypertensive subjects. Am J Clin Nutr (2003) 77, 326–330.CrossRefGoogle Scholar
Shelp, JB, Bown, WB & McLean, DMMetabolism and functions of gamma-aminobutyric acid. Trends Plant Sci (1999) 4, 1360–1385.CrossRefGoogle ScholarPubMed
Stanton, HCMode of action of gamma amino butyric acid on the cardiovascular system. Arch Int Pharmacodyn Ther (1963) 143, 195–204.Google ScholarPubMed
Suter, PM, Sierro, C & Vetter, WNutritional factors in the control of blood pressure and hypertension. Nutr Clin Care (2002) 5, 9–19.CrossRefGoogle ScholarPubMed
Takahashi, H, Tiba, M, Iino, M & Takayasu, TThe effect of γ-aminobutyric acid on blood pressure. Jpn J Physiol (1955) 5, 334–341.CrossRefGoogle ScholarPubMed
Tsuji, K, Ichikawa, T, Tanabe, N, Abe, S, Tarui, S & Nakagawa, YAntihypertensive activities of Beri-Koji extracts and γ-aminobutyric acid in spontaneously hypertensive rats. Jpn J Nutr (1992) 50, 285–291.CrossRefGoogle Scholar
Whelton, PK, He, J, Appel, LJ, et al.. Primary prevention of hypertension: clinical and public health advisory from the National High Blood Pressure Education Program. J Am Med Assoc (2002) 288, 1882–1888.CrossRefGoogle Scholar
Yamamoto, N, Maeno, M & Takano, TPurification and characterization of an antihypertensive peptide from a yogurt-like product fermented by Lactobacillus helveticus CPN4. J Dairy Sci (1999) 82, 1388–1393.CrossRefGoogle ScholarPubMed