【摘要】 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。更多还原

【Abstract】 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.更多还原