长期4%高盐饮食对Wistar大鼠血压组分及血压变异性的影响

Effects of long-term 4% high salt diet on blood pressure components and blood pressure variability in Wistar rats

目的探讨长期4%高盐饮食对Wistar大鼠血压组分及短时、长时血压变异性(BPV)的影响。方法雄性Wistar大鼠随机分为正常盐对照组(n=18)、4%高盐组(n=51),定期测量血压,共喂养24 w。计算血压标准差(SD)及变异系数(CV)作为短时、长时BPV指标。结果与对照组比较,4%高盐组收缩压、舒张压、平均动脉压及脉压分别于实验第3周、第9周、第7周及第5周开始增高,持续至实验第24周。短时BPV呈一过性改变。长时收缩压变异性(SBPV)于0～3 w增高[SD:(11.27±7.90)vs(4.61±3.75)mmHg;CV:(9.31±6.20)%vs(4.03±3.22)%,P<0.05],持续至0～24 w。长时舒张压变异性(DBPV)自0～5 w增高[SD:(10.59±5.65)vs(7.62±3.85)mmHg;CV:(12.42±7.21)%vs(8.75±4.41)%,P<0.05],持续至0～24 w;长时平均动脉压变异性(MAPV)增高于0～5 w[SD:(8.96±3.76)vs(6.41±2.05)mmHg;CV:(9.09±3.83)%vs(6.60±2.02)%,P<0.05],持续至0～24 w;长时脉压变异性(PPV)中SD于0～6 w开始增高[(11.35±5.33)vs(7.64±2.92)mmHg,P<0.05],持续至0～24 w;CV于0～7 w开始增高[(33.08±9.49)%vs(28.75±8.39)%,P<0.05],持续至0～21 w。结论长期高盐饮食明显升高血压组分和长时BPV,长时SBPV同步于收缩压升高,长时DBPV、MAPV早于其血压升高。

Objective To investigate the effects of long-term 4% high salt diet on blood pressure components and blood pressure variability (BPV) in Wistar rats. Methods Male Wistar rats were randomly divided into 2 groups: normal salt control group ( n =18), 4% high salt group( n =51). Blood pressure was measured regularly for 24 weeks. Short-term BPV and long-term BPV were expressed as the standard deviation (SD) and coefficient of variation (CV). Results Compared with control group, the systolic blood pressure, diastolic blood pressure, mean arterial pressure and pulse pressure of 4% high salt group began to increase respectively at the third, ninth, seventh and fifth weeks of the experiment and continued to the twenty-fourth week. Short-term BPV changed only in few weeks. Long-term systolic BPV (SBPV) increased at 0~3 weeks 〔SD(11.27±7.90) vs.(4.61±3.75)mmHg;CV(9.31±6.20) vs.(4.03±3.22), P <0.05〕, and lasted to 0~24 weeks. Long-term diastolic BPV (DBPV) increased at 0~5 weeks 〔SD(10.59± 5.65) vs (7.62±3.85)mmHg;CV (12.42±7.21) vs (8.75±4.41), P <0.05〕, and maintained to 0~24 weeks. Long-term mean arterial pressure variability (MAPV) increased at 0~5 weeks 〔SD(8.96±3.76) vs (6.41±2.05)mmHg;CV (9.09±3.83) vs (6.60±2.02), P <0.05〕, and kept to 0~24 weeks. In long-term pulse pressure variability (PPV), SD began to increase at 0~6 weeks 〔(11.35±5.33) vs (7.64±2.92) mmHg, P <0.05〕, lasting to 0~24 weeks, and CV began to increase at 0~7 weeks 〔(33.08±9.49) vs (28.75±8.39, P <0.05〕, lasting to 0~21 weeks. Conclusions Long-term high-salt diet can significantly increase blood pressure components and long-term BPV. Long-term SBPV synchronize with systolic blood pressure, while long-term DBPV and MAPV earlier increase than DBP and MAP.