Daily meal supplemented with astaxanthin-enriched yolk has mitigative effects against hypertension in spontaneously hypertensive rats

Toshimitsu Hatabu, Takumi Harada, Yuri Takao, Dung Ho Thi, Akihiro Yamasato, Tatsuya Horiuchi, Atsuya Mochizuki, Yasuhiro Kondo

Research output: Contribution to journalArticle


The aim of this study was to investigate the effects of egg yolk powder enriched with astaxanthin (ASX-E) on blood pressure in spontaneously hypertensive rats (SHR) and to verify the benefits of ASX-E as a functional food. To investigate the antihypertensive effect, SHR were fed with an ASX-E mixed diet before hypertension development. Blood pressures were determined periodically during the study by the tail-cuff method. At the end of the study, animals were euthanized, and their thoracic aortas were collected to determine vascular conductance. The thoracic aorta tension was measured with a force displacement transducer. Concentration-dependent response relationships were determined by cumulative addition of 10−9–10−4 M Carbamoylcholine (Cch). Blood pressures of the SHR in the ASX-E mixed diet group were ASX-dose-dependently lower than that of those in the control group. In SHR fed with an ASX-E mixed diet, Cch induced vasorelaxation in the thoracic aorta with endothelium lining but not without endothelium. However, the antihypertensive effect of ASX-E was not observed on blood pressures in SHR that were fed with ASX-E only after the development of hypertension. Results suggest that ASX-E protects endothelial function and thereby prevents the development of hypertension. Hence, the results of our research indicate that daily consumption of ASX-E has a potential benefit on human health.

Original languageEnglish
Pages (from-to)404-408
Number of pages5
JournalBiological and Pharmaceutical Bulletin
Issue number3
Publication statusPublished - Mar 1 2020



  • Astaxanthin-enriched egg yolk
  • Hypertension
  • Spontaneously hypertensive rat

ASJC Scopus subject areas

  • Pharmacology
  • Pharmaceutical Science

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