Effects of a Functional Product Derived from Beet Molasses Vinasse on Blood Pressure and Endothelial Function in Hypertensive Rats

Abstract

A functional product obtained from beet molasses vinasse (V) was supplemented to hypertensive rats (SHR) to assess its preventive effects against high blood pressure and endothelial dysfunction. Fifteen potential bioactive compounds (including phenolic acids, flavonoids and terpenoids, and glycosylated compounds) were identified and quantified in V by HPLC-MS. The most notable finding of the study was that the blood pressure values remained similar to those at the beginning of the study in the SHR+V group. At the same time, they increased progressively in the SHR control group, reaching a significant difference of 16% (p < 0.05) after 5 weeks of supplementation. Quantitative PCR and Western blot analyses of the aorta demonstrated that V ingestion by hypertensive rats led to decreased ACE mRNA levels and higher SOD2 and eNOS gene expression via promotion of Nrf2 transcriptional activity and down-regulation of the NF-κB pathway. These results are associated with an increased antioxidant, anti-inflammatory, and vasodilatory response. In conclusion, the intake of vinasse-derived products could mitigate hypertension and associated endothelial dysfunction.

Keywords

• hypertension
• endothelial dysfunction
• oxidative stress
• condensed molasses solubles
• functional foods
• antioxidants