Abstract

To examine whether raspberry (RB) attenuates oxidative stress induced by angiotensin (Ang) II in the subfornical organ (SFO) of the brain in rats. Male Sprague-Dawley rats were fed an AIN-93M diet with or without 10% w/w freeze-dried RB powder for seven weeks. At week 4, rats were implanted with subcutaneous osmotic minipumps that delivered 0.9% saline (Control) or Ang II (270 ng/kg body weight/day) for another three weeks. Brain region-specific tissue punches were collected from flash-frozen sections containing the SFO. NADPH oxidase (NOX) 2 and 4 and superoxide dismutase (SOD) 1 and 2 were measured in SFO using western blot. Results were analyzed using one-way ANOVA followed by Tukey post hoc test. Data were normalized to control and are expressed as means ± standard deviation. Ang II significantly increased NOX2 expression compared to control (1.24 ± 0.1, n = 5, vs 1.00 ± 0.07-fold, n = 3, P = 0.009) while RB supplementation significantly attenuated Ang II-induced increases in NOX2 (0.91 ± 0.05-fold, n = 4; P = 0.0006). Ang II also increased NOX4 expression compared to control (2.11 ± 1.2, n = 9, vs 0.98 ± 0.4-fold, n = 6, P = 0.04), but RB supplementation did not significantly attenuate this effect (1.30 ± 0.36-fold, n = 10, P = 0.11). RB increased expression of SOD1 (1.52 ± 0.20-fold, n = 4) compared to control (1.00 ± 0.15-fold, n = 3, P = 0.009) and Ang II alone (1.08 ± 0.16-fold, n = 5, P = 0.01). On the other hand, Ang II treatment decreased SOD2 expression compared to control (0.62 ± 0.05, n = 5, vs 1.00 ± 0.09-fold, n = 3, P = 0.0001), but the RB supplementation did not prevent this effect (0.72 ± 0.07-fold, n = 4, P = 0.16). Our findings suggest that RB supplementation decreases Ang II-induced oxidative stress in the SFO by decreasing NOX2 and increasing SOD1 expression. Future investigations are warranted to elucidate the effects of RB on oxidative stress pathways in the SFO. This work was supported by the Agriculture and Food Research Initiative (grant no. 2019–67,017-29,257/project accession no. 1,018,642) from the USDA National Institute of Food and Agriculture.