Antioxidant properties of egg white hydrolysate prevent mercury-induced vascular damage in resistance arteries

Gourlart Escobar, Alyne; Rizzetti, Danize Aparecida; Trindade Piagette, Janaina; Peçanha, Franck Maciel; Vassallo, Dalton Valentim; Miguel, Marta; Wiggers, Giulia Alessandra; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (Brasil)

Antioxidant properties of egg white hydrolysate prevent mercury-induced vascular damage in resistance arteries

[Aim]: We investigated the antioxidant protective power of egg white hydrolysate (EWH) against the vascular damage induced by mercury chloride (HgCl2) exposure in resistance arteries.

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Main Authors:	Gourlart Escobar, Alyne, Rizzetti, Danize Aparecida, Trindade Piagette, Janaina, Peçanha, Franck Maciel, Vassallo, Dalton Valentim, Miguel, Marta, Wiggers, Giulia Alessandra
Other Authors:	Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (Brasil)
Format:	artículo biblioteca
Language:	English
Published:	Frontiers Media 2020
Online Access:	http://hdl.handle.net/10261/238246 http://dx.doi.org/10.13039/501100002322 http://dx.doi.org/10.13039/501100010598 http://dx.doi.org/10.13039/501100011033
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spelling	dig-cial-es-10261-2382462021-12-27T15:38:14Z Antioxidant properties of egg white hydrolysate prevent mercury-induced vascular damage in resistance arteries Gourlart Escobar, Alyne Rizzetti, Danize Aparecida Trindade Piagette, Janaina Peçanha, Franck Maciel Vassallo, Dalton Valentim Miguel, Marta Wiggers, Giulia Alessandra Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (Brasil) Universidade Federal do Pampa Fundações de Amparo à Pesquisa (Brasil) Agencia Estatal de Investigación (España) Ministerio de Ciencia, Innovación y Universidades (España) Fundação de Amparo à Pesquisa e Inovação do Espírito Santo [Aim]: We investigated the antioxidant protective power of egg white hydrolysate (EWH) against the vascular damage induced by mercury chloride (HgCl2) exposure in resistance arteries. [Methods]: Male Wistar rats received for 60 days: (I) intramuscular injections (i.m.) of saline and tap water by gavage – Untreated group; (II) 4.6 μg/kg of HgCl2 i.m. for the first dose and subsequent doses of 0.07 μg/kg/day and tap water by gavage – HgCl2 group; (III) saline i.m. and 1 g/kg/day of EWH by gavage – EWH group, or (IV) the combination of the HgCl2 i.m. and EWH by gavage – EWH + HgCl2 group. Blood pressure (BP) was indirectly measured and dose-response curves to acetylcholine (ACh), sodium nitroprusside (SNP), and noradrenaline (NE) were assessed in mesenteric resistance arteries (MRA), as in situ production of superoxide anion, nitric oxide (NO) release, vascular reactive oxygen species (ROS), lipid peroxidation, and antioxidant status. [Results]: Egg white hydrolysate prevented the elevation in BP and the vascular dysfunction after HgCl2 exposure; restored the NO-mediated endothelial modulation and inhibited the oxidative stress and inflammatory pathways induced by HgCl2. [Conclusion]: Egg white hydrolysate seems to be a useful functional food to prevent HgCl2-induced vascular toxic effects in MRA. This work was supported by National Council for Scientific and Technological Development – CNPq [CNPq 307399/2017-6]; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior; Programa Nacional de Cooperação Acadêmica; Pró-reitoria de Pesquisa - Universidade Federal do Pampa [N° 20180615102630]; Fundação de Amparo à Pesquisa do Rio Grande do Sul – FAPERGS/Brazil [PQG:19/2551-0001810-0]; Fundação de Amparo à Pesquisa e Inovação do Espírito Santo – FAPES/CNPq/PRONEX [N° 80598773], and Spanish Goverment (MICINN) [AGL-2017-89213]. Peer reviewed 2021-04-15T10:27:06Z 2021-04-15T10:27:06Z 2020 artículo http://purl.org/coar/resource_type/c_6501 Frontiers in Physiology 11: 595767 (2020) http://hdl.handle.net/10261/238246 10.3389/fphys.2020.595767 1664-042X http://dx.doi.org/10.13039/501100002322 http://dx.doi.org/10.13039/501100010598 http://dx.doi.org/10.13039/501100011033 33329045 en #PLACEHOLDER_PARENT_METADATA_VALUE# #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/AGL2017-89213-R AGL2017-89213-R/AEI/10.13039/501100011033 Publisher's version https://doi.org/10.3389/fphys.2020.595767 Sí open Frontiers Media
institution	CIAL ES
collection	DSpace
country	España
countrycode	ES
component	Bibliográfico
access	En linea
databasecode	dig-cial-es
tag	biblioteca
region	Europa del Sur
libraryname	Biblioteca del CIAL España
language	English
description	[Aim]: We investigated the antioxidant protective power of egg white hydrolysate (EWH) against the vascular damage induced by mercury chloride (HgCl2) exposure in resistance arteries.
author2	Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (Brasil)
author_facet	Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (Brasil) Gourlart Escobar, Alyne Rizzetti, Danize Aparecida Trindade Piagette, Janaina Peçanha, Franck Maciel Vassallo, Dalton Valentim Miguel, Marta Wiggers, Giulia Alessandra
format	artículo
author	Gourlart Escobar, Alyne Rizzetti, Danize Aparecida Trindade Piagette, Janaina Peçanha, Franck Maciel Vassallo, Dalton Valentim Miguel, Marta Wiggers, Giulia Alessandra
spellingShingle	Gourlart Escobar, Alyne Rizzetti, Danize Aparecida Trindade Piagette, Janaina Peçanha, Franck Maciel Vassallo, Dalton Valentim Miguel, Marta Wiggers, Giulia Alessandra Antioxidant properties of egg white hydrolysate prevent mercury-induced vascular damage in resistance arteries
author_sort	Gourlart Escobar, Alyne
title	Antioxidant properties of egg white hydrolysate prevent mercury-induced vascular damage in resistance arteries
title_short	Antioxidant properties of egg white hydrolysate prevent mercury-induced vascular damage in resistance arteries
title_full	Antioxidant properties of egg white hydrolysate prevent mercury-induced vascular damage in resistance arteries
title_fullStr	Antioxidant properties of egg white hydrolysate prevent mercury-induced vascular damage in resistance arteries
title_full_unstemmed	Antioxidant properties of egg white hydrolysate prevent mercury-induced vascular damage in resistance arteries
title_sort	antioxidant properties of egg white hydrolysate prevent mercury-induced vascular damage in resistance arteries
publisher	Frontiers Media
publishDate	2020
url	http://hdl.handle.net/10261/238246 http://dx.doi.org/10.13039/501100002322 http://dx.doi.org/10.13039/501100010598 http://dx.doi.org/10.13039/501100011033
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_version_	1777671473434984448

Antioxidant properties of egg white hydrolysate prevent mercury-induced vascular damage in resistance arteries

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