Antioxidant Properties of Egg White Hydrolysate Prevent Mercury-Induced Vascular Damage in Resistance Arteries.

ABSTRACT: 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

SUBMITTER: Escobar AG 

PROVIDER: S-EPMC7714919 | biostudies-literature | 2020

REPOSITORIES: biostudies-literature