Key result
Doenjang reduces systolic blood pressure compared to equivalent table salt in high-salt-fed rats.
Why the study?
The Korean fermented soybean paste doenjang has reported health benefits, but its high salt content raises questions about its impact on renin-angiotensin system hypertension.
Answers are grounded in this paper and cite their sources.
Doenjang may blunt salt-related RAS effects in rats; leaves open any role in human hypertension.
Background: Korean fermented food, doenjang, is questioned due to its high salt content, although it has been reported an abundance of beneficial effects. Therefore, we investigated its impact on renin-angiotensin system (RAS) hypertension using 3T3-L1 adipocytes and male Sprague-Dawley rats.Results: Among the rats fed with normal diet (ND), high-fat diet (HD), high-fat diet with 8% table salt (HDS), or high-fat diet with doenjang containing 8% table salt (HDJ) for 13 weeks, the HDJ group showed significantly lower blood pressure, lesser body weight, and reduced levels of serum angiotensin II and aldosterone, compared to the HD and HDS groups. In addition, mRNA expressions levels of angiotensinogen, angiotensin converting enzyme, angiotensin II receptor type 1, and angiotensin II receptor type 2 were downregulated in epididymal fat of the HDJ group.Conclusions: In spite of its high salt content, Doenjang appears to inhibit obesity-induced hypertension through modulation of RAS by blocking the angiotensin converting enzyme, even with high fat intake.
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Woo et al. (2021) studied Obesity-induced hypertension (n=24). Doenjang (Korean fermented soybean paste) containing 8% table salt in a high-fat diet vs. High-fat diet with 8% table salt (HDS) and high-fat diet control (HD) was evaluated on Systolic blood pressure (SBP) at 13 weeks (p=<0.05). Doenjang containing 8% salt reduced systolic blood pressure compared to a high-fat diet with 8% table salt in male rats over 13 weeks.
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