Black soybean and adzuki bean extracts lower blood pressure by modulating the renin-angiotensin system in spontaneously hypertensive rats

Eun Woo Jeong, Se Yeong Park, Yun Sun Yang, You Jin Baek, Da Min Yun, Hyun Joo Kim, Gwang Woong Go, Hyeon Gyu Lee

Research output: Contribution to journalArticlepeer-review

Abstract

Hypertension, causing cardiovascular disease, stroke, and heart failure, has been a rising health issue worldwide. Black soybeans and adzuki beans have been widely consumed throughout history due to various bioactive components. We evaluated the antihypertensive effects of black soybean and adzuki bean ethanol extracts on blood pressure, renin-angiotensin system (RAS), and aortic lesion in spontaneously hypertensive rats. A group of WKY (normal) and six groups of spontaneously hypertensive rats were administered with saline (SHR), 50 mg/kg of captopril (CAP), 250 and 500 mg/kg of black soybean extracts (BE250 and BE500), 250 and 500 mg/kg of adzuki bean extracts (AE250 and AE500) for eight weeks. BE250, BE500, AE250, and AE500 significantly (p < 0.05) reduced relative liver weight, AST, ALT, triglyceride, total cholesterol, systolic blood pressure, and angiotensin-converting-enzyme level compared to SHR. The angiotensin II level in AE500 and renin mRNA expression in BE500 and AE500 were significantly (p < 0.05) decreased compared to SHR. The lumen diameter was significantly (p < 0.05) reduced in only CAP. Furthermore, systolic and diastolic blood pressure and angiotensin II level in AE500 were lower than those of BE500. These results suggest that AE exhibit more antihypertensive potential than BE in spontaneously hypertensive rats.

Original languageEnglish
Article number1571
JournalFoods
Volume10
Issue number7
DOIs
StatePublished - 2021 Jul

Keywords

  • Adzuki bean
  • Angiotensin-converting enzyme
  • Black soybean
  • Blood pressure
  • Spontaneously hypertensive rat

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