Tempol Alters Urinary Extracellular Vesicle Lipid Content and Release While Reducing Blood Pressure during the Development of Salt-Sensitive Hypertension.
Kevin M ChackoMohammad-Zaman NouriWhitney C SchrammZeeshan MalikLauren P LiuNancy D DenslowAbdel A AlliPublished in: Biomolecules (2021)
Salt-sensitive hypertension resulting from an increase in blood pressure after high dietary salt intake is associated with an increase in the production of reactive oxygen species (ROS). ROS are known to increase the activity of the epithelial sodium channel (ENaC), and therefore, they have an indirect effect on sodium retention and increasing blood pressure. Extracellular vesicles (EVs) carry various molecules including proteins, microRNAs, and lipids and play a role in intercellular communication and intracellular signaling in health and disease. We investigated changes in EV lipids, urinary electrolytes, osmolality, blood pressure, and expression of renal ENaC and its adaptor protein, MARCKS/MARCKS Like Protein 1 (MLP1) after administration of the antioxidant Tempol in salt-sensitive hypertensive 129Sv mice. Our results show Tempol infusion reduces systolic blood pressure and protein expression of the alpha subunit of ENaC and MARCKS in the kidney cortex of hypertensive 129Sv mice. Our lipidomic data show an enrichment of diacylglycerols and monoacylglycerols and reduction in ceramides, dihydroceramides, and triacylglycerols in urinary EVs from these mice after Tempol treatment. These data will provide insight into our understanding of mechanisms involving strategies aimed to inhibit ROS to alleviate salt-sensitive hypertension.
Keyphrases
- blood pressure
- reactive oxygen species
- hypertensive patients
- heart rate
- cell death
- dna damage
- high fat diet induced
- blood glucose
- healthcare
- poor prognosis
- oxidative stress
- low dose
- public health
- fatty acid
- metabolic syndrome
- heart failure
- binding protein
- climate change
- high resolution
- ionic liquid
- anti inflammatory
- combination therapy
- protein protein
- solid state