Bioactive flavone fisetin attenuates hypertension associated cardiac hypertrophy in H9c2 cells and in spontaneously hypertension rats

Kuan Ho Lin, Marthandam Asokan Shibu, Rajendran Peramaiyan, Ya Fang Chen, Chia Yao Shen, You Liang Hsieh, Ray Jade Chen, Vijaya Padma Viswanadha, Wei Wen Kuo, Chih Yang Huang

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Abstract

Fisetin, a naturally occurring flavonoid in fruits, nuts and vegetables possess antioxidant and anti-inflammatory properties. This study shows that fisetin exerts preventive and therapeutic effects on hypertension associated cardiac abnormalities in H9c2 cells and Spontaneously Hypertensive Rats (SHRs). For In vitro analysis, H9c2 cells were challenged with AngII and Fisetin (50 µM/mL) was administered either before 2 h or after 12 h of AngII challenge. For In vivo studies, SHRs received oral fisetin (10 mg/kg, twice a week for 6 weeks) and their cardiac function was analyzed by echocardiography. Histological studies and Western blotting were performed to assess the severity and the mechanism of the underlying cardiac abnormality. Fisetin effectively suppressed calcineurin-NFATC3 involved cellular hypertrophic effects as observed in H9c2 cells and in SHR hearts. Fisetin also enhanced cardiac function and restored cardiac morphology and therefore, fisetin is a potential agent against hypertension associated hypertrophy and cardiac deterioration.

Original languageEnglish
Pages (from-to)212-218
Number of pages7
JournalJournal of Functional Foods
Volume52
DOIs
Publication statusPublished - Jan 1 2019

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Keywords

  • 3,3′,4′,7-Tetrahydroxyflavone
  • Cardiac remodeling
  • Fisetin
  • Flavonoid
  • Hypertension

ASJC Scopus subject areas

  • Food Science
  • Medicine (miscellaneous)
  • Nutrition and Dietetics

Cite this

Lin, K. H., Shibu, M. A., Peramaiyan, R., Chen, Y. F., Shen, C. Y., Hsieh, Y. L., Chen, R. J., Viswanadha, V. P., Kuo, W. W., & Huang, C. Y. (2019). Bioactive flavone fisetin attenuates hypertension associated cardiac hypertrophy in H9c2 cells and in spontaneously hypertension rats. Journal of Functional Foods, 52, 212-218. https://doi.org/10.1016/j.jff.2018.10.038