Effect of water-soluble fraction and purple sweet potato yoghurt on blood pressure in spontaneously hypertensive rats

Purple potato homogenate was filtrated through multiple layers of gauze. After a period of time of sedimentation , the filtrate was harvested . The effect of water-soluble fraction on blood pressure of spontaneously hypertensive rats (SHR) was investigated by using 12 weeks old male SHR and Wistar rats as the trial animals with different gavage administration doses (0.12, 0.6, and 1.2g/kg·bw) . The SHR rats tested for their systolic blood pressure (SBP) during 8h post-administration once a day for continuously 3d in order to the anti-hypertension effect of single administration of water-soluble fraction in SHR. The result showed that in the single administration trial, normal Wistar rats administered each dose of water-soluble fraction did not present any obvious change in SBP within 8h after administration. Each of the three doses had a notable inhibitory effect on the increase of SBP in SHR. Moreover, middle and high dose groups had better effect. The water-soluble fraction was the most effective antihyperglycemic factor with 27.25mmHg at 2h after administration at 0.6g/kg·bw and 33.00mmHg drop at 4h at 0.12g/kg·bw, respectively. The fermented milk was orally administered to SHR for single and continuous experiment, lowering the blood pressure by the three doses. The fermented milk was the most effective antihyperglycemic factor with 20.25mmHg drop at 4h after administration at 0.12g/kg·bw, 25.13mmHg at 3h after administration at 0.6g/kg·bw, 28.13mmHg at 4h after administration at 1.2g/kg·bw. Furthermore, continuous administration of high dose could keep SBP at a lower level for a long time period.