Antioxidant Properties of Egg White Hydrolysate Prevent Mercury-Induced Vascular Damage in Resistance Arteries

Aim: We investigated the antioxidant protective power of egg white hydrolysate (EWH) against the vascular damage induced by mercury chloride (HgCl(2)) exposure in resistance arteries. Methods: Male Wistar rats received for 60 days: (I) intramuscular injections (i.m.) of saline and tap water by gavage – Untreated group; (II) 4.6 μg/kg of HgCl(2) i.m. for the first dose and subsequent doses of 0.07 μg/kg/day and tap water by gavage – HgCl(2) group; (III) saline i.m. and 1 g/kg/day of EWH by gavage – EWH group, or (IV) the combination of the HgCl(2) i.m. and EWH by gavage – EWH + HgCl(2) group. Blood pressure (BP) was indirectly measured and dose-response curves to acetylcholine (ACh), sodium nitroprusside (SNP), and noradrenaline (NE) were assessed in mesenteric resistance arteries (MRA), as in situ production of superoxide anion, nitric oxide (NO) release, vascular reactive oxygen species (ROS), lipid peroxidation, and antioxidant status. Results: Egg white hydrolysate prevented the elevation in BP and the vascular dysfunction after HgCl(2) exposure; restored the NO-mediated endothelial modulation and inhibited the oxidative stress and inflammatory pathways induced by HgCl(2). Conclusion: Egg white hydrolysate seems to be a useful functional food to prevent HgCl(2)-induced vascular toxic effects in MRA.