Hidrolisado de clara de ovo como estratégia protetora dos danos vasculares na hipertensão DOCA-sal

Abstract

Arterial hypertension (AH) is complex and multifactorial, involving oxidative and inflammatory processes as well as activation of the systemic and local renin-angiotensin system (RAS), which promotes dysfunction in blood vessels and perivascular adipose tissue (PVAT). Considering the detrimental vascular effects of established AH, we hypothesized that a non-pharmacological strategy involving a functional food, egg white hydrolysate (EWH) obtained through 8-hour pepsin hydrolysis, could minimize vascular damage in the DOCA-salt model. Initially, we investigated EWH's effects on vascular damage caused by DOCA-salt-induced AH in conductance and resistance arteries and the involved vascular pathways. EWH significantly reduced the average systolic blood pressure (194 mmHg) induced by the model. The EWH restored endothelium-dependent relaxation induced by acetylcholine in the studied arteries and prevented increases in cellular and mitochondrial ROS. In a second study, we examined whether EWH could reverse DOCA-salt-induced mesenteric PVAT dysfunction. EWH restored the anticontractile effect of mPVAT and reduced tissue ROS and pro-inflammatory cytokines. Thus, EWH may serve as an adjunct dietary therapeutic strategy in severe hypertension management.