首页> 外文期刊>Stroke: A Journal of Cerebral Circulation >Activation of transient receptor potential vanilloid 1 by dietary capsaicin delays the onset of stroke in stroke-prone spontaneously hypertensive rats.
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Activation of transient receptor potential vanilloid 1 by dietary capsaicin delays the onset of stroke in stroke-prone spontaneously hypertensive rats.

机译:膳食辣椒素对瞬态受体电位香草酸1的激活可延缓中风易发性自发性高血压大鼠的中风发作。

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BACKGROUND AND PURPOSE: Previous studies show that endothelial nitric oxide synthase (eNOS) plays a prominent role in maintaining cerebral blood flow and preventing stroke. Capsaicin in hot pepper can increase the phosphorylation of eNOS in endothelial cells. We test the hypothesis that chronic dietary capsaicin can prevent stroke through activation of cerebrovascular transient receptor potential vanilloid 1 (TRPV1) channels in stroke-prone spontaneously hypertensive rats (SHRsp). METHODS: SHRsp were fed dietary capsaicin, and their onset of stroke was examined. TRPV1 knockout and transgenic mice were used for determining the function of TRPV1 channels. Expression of eNOS and cerebrovascular reactivity were examined. RESULTS: Immunofluorescence showed TRPV1 channels and eNOS coexpression in cerebral arterioles. Administration of capsaicin significantly increased phosphorylated eNOS in carotid arteries from wild-type mice but not in TRPV1 knockout mice. Inhibition of eNOS using N(G)-nitro-L-arginine methyl ester, removal of endothelium, or mutant TRPV1 significantly reduced capsaicin-induced endothelium-dependent relaxation of basilar arteries in mice. Chronic dietary capsaicin also remarkably increased eNOS expression in carotid arteries from SHRsp. Compared with Wistar-Kyoto rats, SHRsp had impaired endothelium-dependent relaxation of basilar arteries. Administration of capsaicin or L-arginine significantly improved the endothelium-dependent relaxation of basilar arteries in SHRsp. SHRsp had hypertrophy of cerebral arterioles, which was reversed by dietary capsaicin. Importantly, long-term administration of capsaicin significantly delayed the onset of stroke and increased the survival time in SHRsp. CONCLUSIONS: Activation of TRPV1 channels by dietary capsaicin mediated increases in phosphorylation of eNOS and could represent a novel target for dietary intervention of stroke.
机译:背景与目的:先前的研究表明,内皮型一氧化氮合酶(eNOS)在维持脑血流量和预防中风中起着重要作用。辣椒中的辣椒素可以增加内皮细胞中eNOS的磷酸化。我们测试了以下假设:慢性饮食辣椒素可以通过易发性中风性自发性高血压大鼠(SHRsp)中脑血管瞬态受体电位香草样1(TRPV1)通道的激活来预防中风。方法:给SHRsp饲喂饮食中的辣椒素,并检查他们的中风发作。使用TRPV1基因敲除和转基因小鼠来确定TRPV1通道的功能。检查eNOS的表达和脑血管反应性。结果:免疫荧光显示脑小动脉中TRPV1通道和eNOS共表达。辣椒素的施用显着增加了野生型小鼠颈动脉中磷酸化的eNOS,但TRPV1基因敲除小鼠中没有。使用N(G)-硝基-L-精氨酸甲酯抑制eNOS,去除内皮或突变体TRPV1显着降低了辣椒素诱导的小鼠基底动脉内皮依赖性舒张作用。慢性饮食辣椒素还显着增加了SHRsp颈动脉中eNOS的表达。与Wistar-Kyoto大鼠相比,SHRsp损害了基底动脉内皮依赖性舒张功能。给予辣椒素或L-精氨酸可显着改善SHRsp中基底动脉的内皮依赖性舒张。 SHRsp具有脑小动脉肥大,可通过饮食中的辣椒素逆转。重要的是,长期服用辣椒素可显着延缓中风的发作,并延长SHRsp的生存时间。结论:饮食辣椒素介导的TRPV1通道的激活介导eNOS磷酸化的增加,可能代表饮食干预中风的新目标。

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