Antihypertensive and Natriuretic Effects of Less-Sodium Soy Sauce Containing γ-Aminobutyric Acid in Spontaneously Hypertensive Rats

Abstract

We investigated the mechanism of the antihypertensive effect of less-sodium soy sauce containing γ-aminobutyric acid (GABA) in spontaneously hypertensive rats (SHRs). When SHRs were given a diet with less-sodium soy sauce containing GABA (GABA-rich soy sauce group) for 6 weeks, the systolic blood pressure decreased as compared with that in rats fed diets with less-sodium soy sauce or a solution of salt. Renal sympathetic nerve activity (RSNA) and positive Na balance were reduced, and the urinary Na excretion tended to increase in the GABA-rich soy sauce group. Vascular hypertrophy of the thoracic aorta and the coronary and renal interlobular arteries tended to reduce in the GABA-rich soy sauce group. These results suggest that inhibition of Na retention by natriuresis, as a result of inhibition of RSNA by the GABA in the soy sauce contributed to the antihypertensive effect of GABA in the SHRs. Intake of less-sodium soy sauce containing GABA might help to reduce overall cardiovascular risk.

γ-aminobutyric acid (GABA), soy sauce, spontaneously hypertensive rat (SHR), antihypertensive effect, natriuresis