Yoshinaga, M., Toda, N., Tamura, Y., Terakado, S., Ueno, M., Otsuka, K., Numabe, A., Kawabata, Y., Uehara, Y. (2012) Japanese Traditional Miso Soup Attenuates Salt-Induced Hypertension and Its Organ Damage in Dahl Salt-Sensitive Rats. Nutrition, 28, 924-931.
http://dx.doi.org/10.1016/j.nut.2011.09.010

has been cited by the following article:

• TITLE: Continuous Subcutaneous Administration of Miso Extracts Attenuates Salt-Induced Hypertension in Dahl Salt-Sensitive Rats

  AUTHORS: Namiko Shimizu, Dong Dong Du, Hiroe Sakuyama, Yusai Ito, Masaru Sonoda, Kiyoshi Kawakubo, Yoshio Uehara

  KEYWORDS: Miso, Salt Induced Hypertension, Dahl Rats

  JOURNAL NAME: Food and Nutrition Sciences, Vol.6 No.8, May 26, 2015

  ABSTRACT: Objective: Long-term intake of Miso attenuates hypertension in Dahl salt-sensitive (Dahl S) rats through an increased urinary sodium excretion. We examined whether a bolus injection into the peritoneal cavity (i.p.) or a continuous subcutaneous infusion of a Miso extract attenuates hypertension in Dahl S rats. Materials and Methods: We investigated the effects of a bolus, i.p. injection of 50 mg Miso extract in 0.5 mL on hypertension in Dahl S rats, and examined whether a long-term subcutaneous infusion of the Miso extract (50 mg Miso/day), using an osmotic mini-pump working for 14 days, attenuates hypertension in Dahl S rats. Results: A bolus, i.p. injection of 50 mg Miso extract decreased SBP in 2 hrs. The reduction was significant at 4 hrs, and SBP returned to the baseline at 24 hrs. The SBP reduction at 4 hrs after the injection was increasingly greater each day during the 4 days. The SBP reduction by the Miso extract was dose-dependent and the antihy-pertensive activity occurs in a