Effects of Voluntary Sodium Consumption during the Perinatal Period on Renal Mechanisms, Blood Pressure, and Vasopressin Responses after an Osmotic Challenge in Rats
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Published:2023-01-04
Issue:2
Volume:15
Page:254
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ISSN:2072-6643
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Container-title:Nutrients
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language:en
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Short-container-title:Nutrients
Author:
Porcari Cintia Y.,Macagno Agustina,Mecawi André S.,Anastasía Agustín,Caeiro Ximena E.,Godino Andrea
Abstract
Cardiovascular control is vulnerable to forced high sodium consumption during the per-inatal period, inducing programming effects, with anatomical and molecular changes at the kidney, brain, and vascular levels that increase basal and induce blood pressure. However, the program- ming effects of the natriophilia proper of the perinatal period on blood pressure control have not yet been elucidated. In order to evaluate this, we studied the effect of a sodium overload challenge (SO) on blood pressure response and kidney and brain gene expression in adult offspring exposed to voluntary hypertonic sodium consumption during the perinatal period (PM-NaCl group). Male PM-NaCl rats showed a more sustained increase in blood pressure after SO than controls (PM-Ctrol). They also presented a reduced number of glomeruli, decreased expression of TRPV1, and increased expression of At1a in the kidney cortex. The relative expression of heteronuclear vaso- pressin (AVP hnRNA) and AVP in the supraoptic nucleus was unchanged after SO in PM-NaCl in contrast to the increase observed in PM-Ctrol. The data indicate that the availability of a rich source of sodium during the perinatal period induces a long-term effect modifying renal, cardiovascular, and neuroendocrine responses implicated in the control of hydroelectrolyte homeostasis.
Funder
Consejo Nacional de Investigaciones Científicas y Técnicas
Secretaria de Ciencia y Tecnología de la Universidad Nacional de Córdoba
Fundación Alberto J. Roemmers
International Society of Neurochemistry
Agencia Nacional de Promoción de la Investigación, el Desarrollo Tecnológico y la Innovación
Subject
Food Science,Nutrition and Dietetics
Cited by
1 articles.
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