PS 04-14 THE PHOSPHOLIPID FRACTION OBTAINED FROM EGG YOLK AMELIORATES STRESS-INDUCED HYPERTENSIVE RESPONSE IN SPONTANEOUSLY HYPERTENSIVE RATS

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Abstract

Objective:

Hypertension is the most prevalent chronic cardiovascular disease in adults all in western societies. Stress is a common factor associated with cardiovascular morbidity including hypertension. Rise in blood pressure is part of classic reaction to stress. Acute and chronic exposure to stress has been linked to cardiovascular disorders. Associations of chronic stress burden and traumatic stress with cardiovascular disease prevalence and risk factors was observed in clinical trials. Functional foods including foods containing polyunsaturated fatty acids (PUFA) have attracted considerable interest as potential complementary therapies for treatment of cardiovascular diseases including hypertension. Egg yolk, rich in polyunsaturated fatty acids and phospholipids might be a good source of phospholipids and PUFA. The aim of this study was to evaluate the impact of the diet enriched in phospholipid fraction obtained from egg yolk on the blood pressure in spontaneously hypertensive rats exposed to acute stress.

Design and Method:

Male SHR rats at 7 weeks of age were given supplemented or standard diet for 12 weeks. A model of acute stress with white noise was used. The blood pressure measurements were taken during 40 minutes acute stress exposure and before stress procedure under standard condition for 12 h. The blood pressure was measured using DSI telemetry devices.

Results:

The mean, systolic and diastolic blood pressure was significantly lower in the SHR fed with enriched diet compared to control. White noise used as an acute stressor evoked significant increase of mean, systolic and diastolic blood pressure in the group fed with standard diet and enriched diet. Increase of blood pressure induced by stressor was significantly less pronounced in rats fed with supplemented diet compared to control.

Conclusions:

The results of the present study indicate that our phospholipid fraction obtained from egg yolk can decrease stress induced blood pressure rise.

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