Antioxidant Properties of Egg White Hydrolysate Prevent Mercury-Induced Vascular Damage in Resistance Arteries
| Autor: | Giulia Alessandra Wiggers, Marta Miguel, Dalton Valentim Vassallo, Danize Aparecida Rizzetti, Franck Maciel Peçanha, Alyne Gourlart Escobar, Janaina Piagette |
|---|---|
| Přispěvatelé: | Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (Brasil), Universidade Federal do Pampa, Fundações de Amparo à Pesquisa (Brasil), Agencia Estatal de Investigación (España), Ministerio de Ciencia, Innovación y Universidades (España), Fundação de Amparo à Pesquisa e Inovação do Espírito Santo |
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
mercury
Antioxidant Physiology medicine.medical_treatment mesenteric resistance arteries Pharmacology medicine.disease_cause lcsh:Physiology Hydrolysate Nitric oxide Lipid peroxidation chemistry.chemical_compound nitric oxide vascular damage Physiology (medical) medicine oxidative stress Original Research chemistry.chemical_classification egg white hydrolysate Reactive oxygen species lcsh:QP1-981 antioxidant properties chemistry Sodium nitroprusside Oxidative stress Egg white medicine.drug |
| Zdroj: | Frontiers in Physiology Digital.CSIC. Repositorio Institucional del CSIC instname Frontiers in Physiology, Vol 11 (2020) |
| ISSN: | 1664-042X |
| DOI: | 10.3389/fphys.2020.595767 |
| Popis: | [Aim]: We investigated the antioxidant protective power of egg white hydrolysate (EWH) against the vascular damage induced by mercury chloride (HgCl2) exposure in resistance arteries. [Methods]: Male Wistar rats received for 60 days: (I) intramuscular injections (i.m.) of saline and tap water by gavage – Untreated group; (II) 4.6 μg/kg of HgCl2 i.m. for the first dose and subsequent doses of 0.07 μg/kg/day and tap water by gavage – HgCl2 group; (III) saline i.m. and 1 g/kg/day of EWH by gavage – EWH group, or (IV) the combination of the HgCl2 i.m. and EWH by gavage – EWH + HgCl2 group. Blood pressure (BP) was indirectly measured and dose-response curves to acetylcholine (ACh), sodium nitroprusside (SNP), and noradrenaline (NE) were assessed in mesenteric resistance arteries (MRA), as in situ production of superoxide anion, nitric oxide (NO) release, vascular reactive oxygen species (ROS), lipid peroxidation, and antioxidant status. [Results]: Egg white hydrolysate prevented the elevation in BP and the vascular dysfunction after HgCl2 exposure; restored the NO-mediated endothelial modulation and inhibited the oxidative stress and inflammatory pathways induced by HgCl2. [Conclusion]: Egg white hydrolysate seems to be a useful functional food to prevent HgCl2-induced vascular toxic effects in MRA. This work was supported by National Council for Scientific and Technological Development – CNPq [CNPq 307399/2017-6]; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior; Programa Nacional de Cooperação Acadêmica; Pró-reitoria de Pesquisa - Universidade Federal do Pampa [N° 20180615102630]; Fundação de Amparo à Pesquisa do Rio Grande do Sul – FAPERGS/Brazil [PQG:19/2551-0001810-0]; Fundação de Amparo à Pesquisa e Inovação do Espírito Santo – FAPES/CNPq/PRONEX [N° 80598773], and Spanish Goverment (MICINN) [AGL-2017-89213]. |
| Databáze: | OpenAIRE |
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