Effect of Transcutaneous Electrical Stimulation of Nerves on Blood Pressure and Blood Content of Neuropeptide CGRP and Nitric Oxide in Hypertensive Rats with Metabolic Disturbances


Cite item

Full Text

Open Access Open Access
Restricted Access Access granted
Restricted Access Subscription Access

Abstract

The development of arterial hypertension in male Wistar rats with fructose-induced metabolic syndrome (12.5% of fructose solution as the only drinking source for 10 weeks) along with impaired glucose tolerance and increased serum concentration of triglycerides and LPO products caused a decrease in the content of serum blood calcitonin gene-related peptide (CGRP). Low-frequency transcutaneous electrical nerve stimulation (1 mA, 2 Hz, 10 min daily for 2 weeks) performed in 8 weeks after the beginning of fructose treatment reduced systolic BP and serum concentration of triglycerides and LPO produces and improved glucose tolerance. After stimulation, CGRP content in rats maintained on fructose diet returned to normal values and the content of nitric oxide metabolites increased. We hypothesize that CGRP and nitric oxide are involved in mechanisms mediating the therapeutic effect of low-frequency transcutaneous electrical nerve stimulation on arterial hypertension developing in metabolic syndrome.

About the authors

V. K. Spiridonov

Research Institute of Physiology and Fundamental Medicine, Siberian Division of the Russian Academy of Medical Sciences

Email: toloch@physiol.ru
Russian Federation, Novosibirsk

Z. S. Tolochko

Research Institute of Physiology and Fundamental Medicine, Siberian Division of the Russian Academy of Medical Sciences

Author for correspondence.
Email: toloch@physiol.ru
Russian Federation, Novosibirsk

T. A. Korolenko

Research Institute of Physiology and Fundamental Medicine, Siberian Division of the Russian Academy of Medical Sciences

Email: toloch@physiol.ru
Russian Federation, Novosibirsk


Copyright (c) 2019 Springer Science+Business Media, LLC, part of Springer Nature

This website uses cookies

You consent to our cookies if you continue to use our website.

About Cookies