We have recently demonstrated that heme oxygenase is expressed in both healing wounds and in pressure ulcers. Heme oxygenase has been shown to have important cytoprotective functions in myocardial ischemia-reperfusion injury and organ allograft survival. The cytoprotective effects of heme oxygenase are multifactorial. Besides reducing levels of pro-oxidant heme, heme oxygenase products (bilirubin, carbon monoxide, and iron) have been demonstrated to possess anti-oxidant, anti-inflammatory, anti-apoptotic, and anti-proliferative properties. These properties make heme oxygenase an attractive therapeutic target for the prevention and treatment of chronic wounds. The purpose of this study was two-fold: evaluate the effects of carbon monoxide (CO) on the expression of heme oxygenase (HO-1) in dermal fibroblasts, and determine and begin to investigate the mechanisms responsible for CO-induction of HO-1. The ability of a second-generation carbon monoxide donating molecule-tricarbonyldichlororuthenium (II) dimer (CORM-2) to induce HO-1 protein expression in dermal fibroblasts was examined. Western blotting techniques were utilized to determine HO-1 expression. CORM-2 (100-300uM) induced maximum expression of HO-1. The maximum response to CORM-2 occurred between 12 and 20 hours. Inhibition of MAPK, PI3-K, JNK pathways showed no changes in HO-1 expression. Likewise inhibition of cGMP, a known pathway for CO, had no effect on protein expression suggesting that HO-1 expression by CORM-2 works by an alternate pathway. In conclusion the ability of CO, a product of heme degradation, to induce HO-1 in dermal fibroblasts may serve as a mechanism to amplify HO-1 expression in stressed tissues and may serve as the basis for a novel therapeutic approach for treating chronic wounds.

As diferentes técnicas de conservação de alimentos são muito importantes para a extensão da vida de prateleira e oferecimento de produtos alimentícios para a população mundial. Uma dessas técnicas é a irradiação, que além de estender a shelf life dos produtos ainda os torna seguros do ponto de vista microbiológico. Com o objetivo de avaliar sua influência na qualidade nutricional e química de carnes, esse trabalho analisou diferentes doses de radiação gama e diferentes cortes cárneos (cordeiro e frango). Estudos sobre o efeito da irradiação e do armazenamento em carnes de frango foram realizados para se conhecer melhor sua influência nos teores de ferro heme, não-heme, cor e pigmentos totais. Foram estudados coxa e filé de peito de frango. Estes foram irradiados a 0, 1 e 2 kGy e armazenados por 14 dias a 4 °C em câmara refrigerada. Os valores de ferro heme e não heme foram influenciados tanto pela irradiação quanto pelo armazenamento, diminuindo e aumentando, respectivamente, seus teores com o passar do tempo. A cor não se mostrou influenciada pelas doses estudadas, somente pela estocagem, e os pigmentos totais foram afetados tanto pela irradiação quanto pelo tempo, diminuindo seus valores com o aumento do tempo de armazenamento. Amostras de carne de cordeiro tratados com diferentes dietas foram irradiadas nas doses 0 (controle), 2 e 4 kGy, e armazenados a 4ºC por 15 dias. Os valores de ferro total e ferro heme, colesterol e substâncias reativas ao ácido tiobarbitúrico (TBARS) foram medidos até 15 dias de armazenamento. O armazenamento diminuiu os teores de ferro total e ferro heme. As dietas afetaram os níveis de ferro total e heme da carne, sendo que a dieta com sorgo foi a que apresentou maiores teores. A dose de 2 kGy foi a dose que mais afetou os valores de ferro independente dos tempos de armazenamento. Foi constatado que os teores de ferro total e heme, variaram em função do tempo de armazenamento, doses de irradiação e das dietas fornecidas aos cordeiros. Os valores de TBARS aumentaram com o armazenamento e com a irradiação, indicando que ambos afetam a oxidação lipídica. As taxas de colesterol diminuíram com o armazenamento, porém aumentaram com a dose de 2 kGy para o segundo tempo de estocagem. A dieta também influenciou nos teores de TBARS e de colesterol da carne de cordeiros. A dieta controle foi a que apresentou valores de TBARS menores, independentemente das doses de radiação e do tempo de armazenamento. O colesterol se mostrou mais influenciável pelo tempo de armazenamento do que pelas doses de radiação e dietas estudadas. De maneira geral a irradiação se mostrou um bom método para manutenção dos valores nutricionais da carne e do colesterol, porém para os valores de TBARS o comportamento encontrado foi semelhante à outras técnicas de conservação / The different techniques of conservation of foods are very important for the extension of the shelf life and offer of nutritional products for the world population. One of those techniques is the irradiation, that still turns them besides extending the shelf life of the products safe of the point of view microbiologic. With the objective of evaluating influence in the nutritional and chemical quality of meats, that research analyzed different radiation doses and cuts meat (lamb and chicken). Studies on the effect of the irradiation and storage in chicken meats were accomplished to know influence better in the amount of iron heme, no-heme, color and total pigments. They were studied thigh and filet of chicken chest. These were irradiated to 0, 1 and 2 kGy and stored by 14 days to 4 °C in refrigerated. The values of iron heme and no heme were influenced so much by the irradiation as for the storage, decreasing and increasing, respectively, their amount in the several times. The color was not shown influenced by the studied doses, only for the stockpiling, and the total pigments were affected so much for the irradiation as for the time, reducing their values with the increase of the time of storage. Lamb samples treated with different diets were irradiated in the doses 0 (controls), 2 and 4 kGy, and stored to 4ºC by 15 days. The values of total iron and iron heme, cholesterol and substances reactivate to the acid tiobarbituric (TBARS) they were measured up to 15 days of storage. The storage reduced the amount of total iron and iron heme. The diets affected the concentration of total and heme iron of the meat, and the diet with sorghum was the one that presented larger concentration. The dose of 2 kGy was the dose that more affected the values of independent iron of the times of storage. It was verified that the amount of total iron and heme, varied in function of the time of storage, irradiation doses and of the diets supplied the lambs. The values of TBARS increased with the storage and with the irradiation, indicating that both affect the oxidation lipidic. The cholesterol amount decreased with the storage, however they increased with the dose of 2 kGy for the second time of storage. The diet also influenced in the amount of TBARS and of cholesterol of the meat of lambs. The diet control was the one that presented values of smaller TBARS, independently of the radiation doses and of the time of storage. The cholesterol was shown more effect for the time of storage than for the radiation doses and studied diets. In a general way the irradiation a good method was shown for maintenance of the nutritional values of the meat and of the cholesterol, however for the values of TBARS the found behavior was similar to other conservation techniques.

A concentração de ferro heme é um parâmetro de qualidade da carne, daí a importância de ser avaliado em carnes processadas. O objetivo deste trabalho foi avaliar a preservação do heme na cocção e no congelamento. Foram realizados dois experimentos com cortes de coxão mole (m. semi membranosus) moído, de origem bovina e em formato de hambúrgueres. Experimento1: a carne foi preparada em forno combinado a 150, 240 e 300ºC por 3, 5 e 10 minutos com umidade no forno de 10, 60 e 100%; em forno elétrico, a 150, 200 e 280ºC, por 6, 12 e 24 minutos e em chapa elétrica (200ºC) por 45, 120 e 240 segundos. Experimento 2: a carne foi congelada de forma lenta e rápida e armazenada por três meses. Foram determinadas as concentrações de ferro heme (FeH) pelo método de Hornsey, (1956) e modificado por Carpenter e Clark (1995), e avaliados parâmetros cinéticos da ruptura do heme. Esse efeito na carne cozida em todos os equipamentos mostrou ser bastante dependente da concentração. A redução da concentração de ferro heme durante a cocção seguiu cinética de segunda ordem. A partir da concentração de ferro heme inicial e das condições de cocção, as equações obtidas permitiram calcular as concentrações finais de ferro heme após preparação do coxão mole em forno combinado, chapa elétrica e forno elétrico com erros de 3,9; 5,7 e 17,9%, respectivamente. O congelamento, tanto rápido, como lento, não alterou a concentração do FeH. Com este estudo foi possível identificar as condições de preparo mais indicadas para a preservação do FeH em coxão mole, e os resultados poderão conferir um refinamento aos dados de tabelas de composição de alimentos, bem como servir como ferramenta de trabalho para profissionais que estão à frente de Unidades de Alimentação e Nutrição. / Heme iron concentration is a meat quality parameter, hence its importance when evaluating processed meat. The aim of this work was to evaluate the preservation of heme iron during cooking and freezing. Two experiments with semi membranosus muscle hamburgers were carried out. Experiment 1 - the meat was cooked in a combined oven (with humidity levels of 10, 60 and 100%) at 150, 240 and 300ºC for 3, 5 and 10 minutes; in an electric oven at 150, 200 and 280ºC for 6, 12 and 24 minutes and on an electric fryer (200ºC) for 45, 120 and 240 seconds. Experiment 2- two meat groups (one slowly frozen and another rapidly frozen) were stored for 3 months. The concentrations of heme iron were determined by the Hornsey method (1956) and modified by Carpenter and Clark (1995), and the kinetic parameters regarding heme breakage were evaluated. This effect on meat in all equipment depended largely on the concentration. The decrease in iron concentration during cooking followed a second-order kinetics. From the initial concentrations of heme iron and cooking conditions, the equations that were obtained allowed to calculate the final concentration of heme iron, after cooking the meat in combined oven, on electric fryer and in electric oven, with an error of 3.9, 5.7 and 17.9%, respectively. Both rapid and slow freezing did not alter the concentration of heme iron. This study allowed identifying the most appropriate cooking conditions to preserve heme iron in meat, and the results may contribute to the quality of data in food composition tables and also serve as a tool for professionals in charge of Food and Nutrition Units.

Wang, Ruizhi. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2008. / Includes bibliographical references (leaves 109-134). / Abstracts in English and Chinese. / Acknowledgement --- p.i / Publications --- p.ii / Abstract --- p.iv / 中文摘要 --- p.viii / Abbreviations --- p.xi / List of tables --- p.xiv / List of figures --- p.xv / Contents --- p.xvii / Chapter Chapter One: --- Introduction --- p.1 / Chapter 1.1 --- Epidemiology of gastric cancer --- p.2 / Chapter 1.2 --- Risk factors of gastric cancer --- p.3 / Chapter 1.3 --- Treatment of gastric cancer --- p.4 / Chapter 1.3.1 --- Surgical treatment --- p.4 / Chapter 1.3.2 --- Chemotherapy --- p.4 / Chapter 1.3.3 --- Targeted therapy --- p.5 / Chapter 1.4 --- "Phenotypes of cell death: apoptosis, oncosis and autophagy" --- p.9 / Chapter 1.4.1 --- Cell death --- p.9 / Chapter 1.4.2 --- Apoptosis --- p.10 / Chapter 1.4.2 --- Oncosis --- p.11 / Chapter 1.4.3 --- Autophagy --- p.12 / Chapter 1.4.4 --- p53 --- p.13 / Chapter 1.5 --- Heme oxygenase-1 --- p.14 / Chapter 1.5.1 --- General introduction of Heme oxygenase --- p.14 / Chapter 1.5.2 --- Anti-oxidant function of HO-1 --- p.15 / Chapter 1.5.3 --- Anti-inflammation function of HO-1 --- p.17 / Chapter 1.5.4 --- Pro-angiogenesis role of HO-1 --- p.18 / Chapter 1.5.5 --- HO-1 and cell proliferation --- p.19 / Chapter 1.5.6 --- HO-1 as a therapeutic target for tumors --- p.20 / Chapter 1.6 --- Objectives of study --- p.22 / Chapter Chapter Two: --- Methods and materials --- p.26 / Chapter 2.1 --- Gastric cancer cell lines --- p.27 / Chapter 2.2 --- Cell proliferation detection --- p.27 / Chapter 2.2.1 --- "MTT(3-(4,5-Dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide)assay" --- p.27 / Chapter 2.2.1.1 --- Introduction of MTT assay --- p.27 / Chapter 2.2.1.2 --- Processes of MTT assay --- p.27 / Chapter 2.2.1.3 --- Cell proliferation and cytotoxicity of drugs --- p.28 / Chapter 2.2.2 --- Detection of apoptosis by TUNEL assay --- p.29 / Chapter 2.2.2.1 --- TUNEL (Terminal uridine deoxynucleotidyl transferase dUTP nick end labeling) --- p.29 / Chapter 2.2.2.2 --- Sample preparation --- p.29 / Chapter 2.3 --- Detection of cell cycle by flow cytometry --- p.32 / Chapter 2.3.1 --- Cell cycle --- p.32 / Chapter 2.3.2 --- Sample preparation --- p.33 / Chapter 2.3.3 --- Flow cytometry analysis --- p.34 / Chapter 2.4 --- Detection of mitochondrial membrane potential(ΔΨm) --- p.35 / Chapter 2.4.1 --- Sample preparation --- p.35 / Chapter 2.4.2 --- Mitochondrial membrane potential(ΔΨm) analysis by flow cytometry --- p.36 / Chapter 2.5 --- Detection of proteins investigated in the project --- p.37 / Chapter 2.5.1 --- Antibodies --- p.37 / Chapter 2.5.2 --- Sample Preparation --- p.39 / Chapter 2.5.2.1 --- Cell culture --- p.39 / Chapter 2.5.2.2 --- Protein extraction --- p.39 / Chapter 2.5.2.3 --- Protein assay --- p.41 / Chapter 2.5.2.4 --- Final loading protein --- p.42 / Chapter 2.5.3 --- Western blotting --- p.43 / Chapter 2.6 --- Statistical analysis --- p.45 / Chapter Chapter three: --- Roles of HO-1 in 5-FU treatment for gastric cancer cell lines --- p.47 / Chapter 3.1 --- Cell proliferations with drug treatments --- p.48 / Chapter 3.1.1 --- MTT assay --- p.48 / Chapter 3.1.1.1 --- Introduction --- p.48 / Chapter 3.1.1.2 --- Method and results --- p.49 / Chapter 3.1.2 --- TUNEL assay --- p.58 / Chapter 3.1.2.1 --- Introduction --- p.58 / Chapter 3.1.2.2 --- Method and results --- p.59 / Chapter 3.2 --- HO-1 expression with drug treatments --- p.63 / Chapter 3.2.1 --- Introduction --- p.63 / Chapter 3.2.2 --- Method and results --- p.64 / Chapter 3.3 --- Discussion --- p.72 / Chapter Chapter Four: --- Mechanism responsible for the additive effect of 5-FU and ZnPP --- p.77 / Chapter 4.1 --- Cell cycle arrest after drug treatments --- p.78 / Chapter 4.1.1 --- Introduction --- p.78 / Chapter 4.1.2 --- Method and results --- p.79 / Chapter 4.2 --- Mitochondrial dependent and independent pathway --- p.85 / Chapter 4.2.1 --- Introduction --- p.85 / Chapter 4.2.2 --- Method and results --- p.87 / Chapter 4.3 --- Alteration of apoptotic proteins in gastric cancer cell death after drug treatments --- p.91 / Chapter 4.3.1 --- Introduction --- p.91 / Chapter 4.3.2 --- Method and results --- p.94 / Chapter 4.4 --- Discussion --- p.101 / Chapter Chapter Five: --- Summary and future prospects --- p.107 / Chapter 5.1 --- Summary --- p.108 / Chapter 5.1.1. --- The inhibition of HO-1 enhances the sensitivity of gastric cancer cells to 5-FU --- p.108 / Chapter 5.1.2 --- Apoptosis induced by 5-FU plus HO-1 inhibitor ZnPP is through a mitochondrial-related pathway in MKN28 and MKN45 --- p.109 / Chapter 5.1.3 --- 5-FU plus ZnPP induces apoptosis in a caspase-dependent pathway in MKN45 while in both caspase-dependent and caspase-independent pathway in MKN28 --- p.110 / Chapter 5.2 --- Future prospects --- p.111 / References --- p.113

As diferentes técnicas de conservação de alimentos são muito importantes para a extensão da vida de prateleira e oferecimento de produtos alimentícios para a população mundial. Uma dessas técnicas é a irradiação, que além de estender a shelf life dos produtos ainda os torna seguros do ponto de vista microbiológico. Com o objetivo de avaliar sua influência na qualidade nutricional e química de carnes, esse trabalho analisou diferentes doses de radiação gama e diferentes cortes cárneos (cordeiro e frango). Estudos sobre o efeito da irradiação e do armazenamento em carnes de frango foram realizados para se conhecer melhor sua influência nos teores de ferro heme, não-heme, cor e pigmentos totais. Foram estudados coxa e filé de peito de frango. Estes foram irradiados a 0, 1 e 2 kGy e armazenados por 14 dias a 4 °C em câmara refrigerada. Os valores de ferro heme e não heme foram influenciados tanto pela irradiação quanto pelo armazenamento, diminuindo e aumentando, respectivamente, seus teores com o passar do tempo. A cor não se mostrou influenciada pelas doses estudadas, somente pela estocagem, e os pigmentos totais foram afetados tanto pela irradiação quanto pelo tempo, diminuindo seus valores com o aumento do tempo de armazenamento. Amostras de carne de cordeiro tratados com diferentes dietas foram irradiadas nas doses 0 (controle), 2 e 4 kGy, e armazenados a 4ºC por 15 dias. Os valores de ferro total e ferro heme, colesterol e substâncias reativas ao ácido tiobarbitúrico (TBARS) foram medidos até 15 dias de armazenamento. O armazenamento diminuiu os teores de ferro total e ferro heme. As dietas afetaram os níveis de ferro total e heme da carne, sendo que a dieta com sorgo foi a que apresentou maiores teores. A dose de 2 kGy foi a dose que mais afetou os valores de ferro independente dos tempos de armazenamento. Foi constatado que os teores de ferro total e heme, variaram em função do tempo de armazenamento, doses de irradiação e das dietas fornecidas aos cordeiros. Os valores de TBARS aumentaram com o armazenamento e com a irradiação, indicando que ambos afetam a oxidação lipídica. As taxas de colesterol diminuíram com o armazenamento, porém aumentaram com a dose de 2 kGy para o segundo tempo de estocagem. A dieta também influenciou nos teores de TBARS e de colesterol da carne de cordeiros. A dieta controle foi a que apresentou valores de TBARS menores, independentemente das doses de radiação e do tempo de armazenamento. O colesterol se mostrou mais influenciável pelo tempo de armazenamento do que pelas doses de radiação e dietas estudadas. De maneira geral a irradiação se mostrou um bom método para manutenção dos valores nutricionais da carne e do colesterol, porém para os valores de TBARS o comportamento encontrado foi semelhante à outras técnicas de conservação / The different techniques of conservation of foods are very important for the extension of the shelf life and offer of nutritional products for the world population. One of those techniques is the irradiation, that still turns them besides extending the shelf life of the products safe of the point of view microbiologic. With the objective of evaluating influence in the nutritional and chemical quality of meats, that research analyzed different radiation doses and cuts meat (lamb and chicken). Studies on the effect of the irradiation and storage in chicken meats were accomplished to know influence better in the amount of iron heme, no-heme, color and total pigments. They were studied thigh and filet of chicken chest. These were irradiated to 0, 1 and 2 kGy and stored by 14 days to 4 °C in refrigerated. The values of iron heme and no heme were influenced so much by the irradiation as for the storage, decreasing and increasing, respectively, their amount in the several times. The color was not shown influenced by the studied doses, only for the stockpiling, and the total pigments were affected so much for the irradiation as for the time, reducing their values with the increase of the time of storage. Lamb samples treated with different diets were irradiated in the doses 0 (controls), 2 and 4 kGy, and stored to 4ºC by 15 days. The values of total iron and iron heme, cholesterol and substances reactivate to the acid tiobarbituric (TBARS) they were measured up to 15 days of storage. The storage reduced the amount of total iron and iron heme. The diets affected the concentration of total and heme iron of the meat, and the diet with sorghum was the one that presented larger concentration. The dose of 2 kGy was the dose that more affected the values of independent iron of the times of storage. It was verified that the amount of total iron and heme, varied in function of the time of storage, irradiation doses and of the diets supplied the lambs. The values of TBARS increased with the storage and with the irradiation, indicating that both affect the oxidation lipidic. The cholesterol amount decreased with the storage, however they increased with the dose of 2 kGy for the second time of storage. The diet also influenced in the amount of TBARS and of cholesterol of the meat of lambs. The diet control was the one that presented values of smaller TBARS, independently of the radiation doses and of the time of storage. The cholesterol was shown more effect for the time of storage than for the radiation doses and studied diets. In a general way the irradiation a good method was shown for maintenance of the nutritional values of the meat and of the cholesterol, however for the values of TBARS the found behavior was similar to other conservation techniques.

A concentração de ferro heme é um parâmetro de qualidade da carne, daí a importância de ser avaliado em carnes processadas. O objetivo deste trabalho foi avaliar a preservação do heme na cocção e no congelamento. Foram realizados dois experimentos com cortes de coxão mole (m. semi membranosus) moído, de origem bovina e em formato de hambúrgueres. Experimento1: a carne foi preparada em forno combinado a 150, 240 e 300ºC por 3, 5 e 10 minutos com umidade no forno de 10, 60 e 100%; em forno elétrico, a 150, 200 e 280ºC, por 6, 12 e 24 minutos e em chapa elétrica (200ºC) por 45, 120 e 240 segundos. Experimento 2: a carne foi congelada de forma lenta e rápida e armazenada por três meses. Foram determinadas as concentrações de ferro heme (FeH) pelo método de Hornsey, (1956) e modificado por Carpenter e Clark (1995), e avaliados parâmetros cinéticos da ruptura do heme. Esse efeito na carne cozida em todos os equipamentos mostrou ser bastante dependente da concentração. A redução da concentração de ferro heme durante a cocção seguiu cinética de segunda ordem. A partir da concentração de ferro heme inicial e das condições de cocção, as equações obtidas permitiram calcular as concentrações finais de ferro heme após preparação do coxão mole em forno combinado, chapa elétrica e forno elétrico com erros de 3,9; 5,7 e 17,9%, respectivamente. O congelamento, tanto rápido, como lento, não alterou a concentração do FeH. Com este estudo foi possível identificar as condições de preparo mais indicadas para a preservação do FeH em coxão mole, e os resultados poderão conferir um refinamento aos dados de tabelas de composição de alimentos, bem como servir como ferramenta de trabalho para profissionais que estão à frente de Unidades de Alimentação e Nutrição. / Heme iron concentration is a meat quality parameter, hence its importance when evaluating processed meat. The aim of this work was to evaluate the preservation of heme iron during cooking and freezing. Two experiments with semi membranosus muscle hamburgers were carried out. Experiment 1 - the meat was cooked in a combined oven (with humidity levels of 10, 60 and 100%) at 150, 240 and 300ºC for 3, 5 and 10 minutes; in an electric oven at 150, 200 and 280ºC for 6, 12 and 24 minutes and on an electric fryer (200ºC) for 45, 120 and 240 seconds. Experiment 2- two meat groups (one slowly frozen and another rapidly frozen) were stored for 3 months. The concentrations of heme iron were determined by the Hornsey method (1956) and modified by Carpenter and Clark (1995), and the kinetic parameters regarding heme breakage were evaluated. This effect on meat in all equipment depended largely on the concentration. The decrease in iron concentration during cooking followed a second-order kinetics. From the initial concentrations of heme iron and cooking conditions, the equations that were obtained allowed to calculate the final concentration of heme iron, after cooking the meat in combined oven, on electric fryer and in electric oven, with an error of 3.9, 5.7 and 17.9%, respectively. Both rapid and slow freezing did not alter the concentration of heme iron. This study allowed identifying the most appropriate cooking conditions to preserve heme iron in meat, and the results may contribute to the quality of data in food composition tables and also serve as a tool for professionals in charge of Food and Nutrition Units.

Essential hypertension (EH) is a risk factor for many cardiovascular disorders. Treatment of established EH, especially for prolonged control of this pathogenic process, represents a great challenge. Moreover, hypertension is considered an important risk factor for the development of many other diseases, e.g. erectile dysfunction. <p> Hemin and other heme derivatives, e.g. heme-L-lysinate (HLL) and heme-L-arginate, have been used extensively to upregulate expression of heme oxygenase (HO) and production of endogenous carbon monoxide (CO). Short-term hemin administration for 4-5 days has been shown to markedly decrease high blood pressure (BP) in spontaneously hypertensive rats (SHR), but not in normotensive Wistar-Kyoto (WKY) or Sprague Dawley (SD) rats. This short-term therapy was effective in treating young, but not adult SHR. In the present study, hemin (15 mg/kg/day) was administered to 12-week old adult SHR through subcutaneously implanted osmotic minipumps for 3 consecutive weeks (the hemin protocol). Into the second week of the hemin protocol, BP of SHR was normalized from 203.2 ± 2.5 to 123.4 ±1.9 mmHg (n=20, p<0.001). There was no further decrease of BP in the remaining days of the hemin protocol. Normalization of BP in these treated SHR was maintained for 9 months after the removal of hemin pumps. <p>To further investigate the metabolic characteristics of hemin during hemin protocol administration, we attempted to monitor circulatory heme levels. A valid standard calibration curve was established using hemin or HLL in <i>in vitro</i> experiments. It was established that the basal serum level of heme was negligible in all rat strains prior to hemin protocol initiation. During the hemin protocol, serum heme level of all rats was significantly elevated; however, it quickly dropped to basal levels thereafter. <p>At the end of the 3-week hemin protocol, HO-1 expression, HO activity, soluble guanylyl cyclase (sGC) expression, and cyclic guanosine monophosphate (cGMP) content were all increased, but phosphodiesterase-5 (PDE-5) expression was down-regulated in the mesenteric arteries. The hemin protocol also reversed SHRs decreased arterial lumen size, and increased expression levels of vascular endothelial growth factor. These changes lasted 9 months after the hemin protocol. The hemin protocol did not cause hepatic or renal toxicity. Our study thus unmasks a novel hemin protocol that will not only normalize BP in SHR with established hypertension but, more importantly, also provide long-lasting anti-hypertension protection. Sustained upregulation of the HO-regulated signaling pathways and reversal of vascular remodeling in small peripheral vessels in treated SHR are among potential underlying mechanisms for the anti-hypertensive effect of the hemin protocol.<p>We further studied if the beneficial effects of hemin protocol on BP of SHR could be extended to improvement of their penile erection. Intracavernosal pressure changes after electrical stimulation of the cavernous nerve (CN) were monitored in adult SHR and age-matched normotensive SD rats after administration of either hemin or hydralazine. Expression levels of HO-1, HO-2, sGC, and PDE-5 in penile tissues were also examined. Frequency-dependent intracavernosal pressure (ICP) changes were reduced in adult SHR. Three weeks after hemin treatment, ICP responses to CN stimulations were significantly increased to the level of normotensive rats, which was linked to normalization of BP of hemin-treated SHR. Hydralazine-treated SHR experienced normalization of BP but not ICP after 3 weeks of treatment. Expression of HO-1 and sGC was upregulated and that of PDE-5 downregulated in hemin-treated SHR. Decreased ICP response in adult SHR can be improved through chronic hemin treatment of SHR. Prolonged upregulation of HO-1 and sGC as well as lowered expression of PDE-5 may account for normalization of erectile dysfunction in SHR subsequent to hemin treatment. <p>This thesis reports for the first time that 21-day hemin administration led to a 9-month normalization of high BP of adult SHR. These effects were mediated through sustained stimulation of the HO/CO system and its downstream effectors targets. Increased activity of HO-1 led to normalization of the abnormally high expression level of VEGF in peripheral mesenteric arteries of adult SHR. Subsequently, this resulted in reversal of the eutrophic remodeling of these arteries, which seems to be the priniciple determinant of the long-term normalization of BP observed for 9 months after stoppage of hemin treatment. The invention of hemin protocol offers a new therapeutic approach for the clinical management of established hypertension for a long duration.<p>Our study, for the first time, correlated changes in serum heme levels with BP levels after injection of hemin or HLL in normotensive and hypertensive rats. Application of this heme monitoring technology will also pave the way for clinical application of hemin therapy in treatment of EH.<p> Another intriguing finding in this thesis is that upregulation of HO-1, through the hemin protocol, led to improvement of abnormally low ICP encountered in adult SHR. Upregulation of HO-1 may represent a novel therapeutic approach to treat hypertension-related erectile dysfunction.

Essential hypertension (EH) is a risk factor for many cardiovascular disorders. Treatment of established EH, especially for prolonged control of this pathogenic process, represents a great challenge. Moreover, hypertension is considered an important risk factor for the development of many other diseases, e.g. erectile dysfunction. <p> Hemin and other heme derivatives, e.g. heme-L-lysinate (HLL) and heme-L-arginate, have been used extensively to upregulate expression of heme oxygenase (HO) and production of endogenous carbon monoxide (CO). Short-term hemin administration for 4-5 days has been shown to markedly decrease high blood pressure (BP) in spontaneously hypertensive rats (SHR), but not in normotensive Wistar-Kyoto (WKY) or Sprague Dawley (SD) rats. This short-term therapy was effective in treating young, but not adult SHR. In the present study, hemin (15 mg/kg/day) was administered to 12-week old adult SHR through subcutaneously implanted osmotic minipumps for 3 consecutive weeks (the hemin protocol). Into the second week of the hemin protocol, BP of SHR was normalized from 203.2 ± 2.5 to 123.4 ±1.9 mmHg (n=20, p<0.001). There was no further decrease of BP in the remaining days of the hemin protocol. Normalization of BP in these treated SHR was maintained for 9 months after the removal of hemin pumps. <p>To further investigate the metabolic characteristics of hemin during hemin protocol administration, we attempted to monitor circulatory heme levels. A valid standard calibration curve was established using hemin or HLL in <i>in vitro</i> experiments. It was established that the basal serum level of heme was negligible in all rat strains prior to hemin protocol initiation. During the hemin protocol, serum heme level of all rats was significantly elevated; however, it quickly dropped to basal levels thereafter. <p>At the end of the 3-week hemin protocol, HO-1 expression, HO activity, soluble guanylyl cyclase (sGC) expression, and cyclic guanosine monophosphate (cGMP) content were all increased, but phosphodiesterase-5 (PDE-5) expression was down-regulated in the mesenteric arteries. The hemin protocol also reversed SHRs decreased arterial lumen size, and increased expression levels of vascular endothelial growth factor. These changes lasted 9 months after the hemin protocol. The hemin protocol did not cause hepatic or renal toxicity. Our study thus unmasks a novel hemin protocol that will not only normalize BP in SHR with established hypertension but, more importantly, also provide long-lasting anti-hypertension protection. Sustained upregulation of the HO-regulated signaling pathways and reversal of vascular remodeling in small peripheral vessels in treated SHR are among potential underlying mechanisms for the anti-hypertensive effect of the hemin protocol.<p>We further studied if the beneficial effects of hemin protocol on BP of SHR could be extended to improvement of their penile erection. Intracavernosal pressure changes after electrical stimulation of the cavernous nerve (CN) were monitored in adult SHR and age-matched normotensive SD rats after administration of either hemin or hydralazine. Expression levels of HO-1, HO-2, sGC, and PDE-5 in penile tissues were also examined. Frequency-dependent intracavernosal pressure (ICP) changes were reduced in adult SHR. Three weeks after hemin treatment, ICP responses to CN stimulations were significantly increased to the level of normotensive rats, which was linked to normalization of BP of hemin-treated SHR. Hydralazine-treated SHR experienced normalization of BP but not ICP after 3 weeks of treatment. Expression of HO-1 and sGC was upregulated and that of PDE-5 downregulated in hemin-treated SHR. Decreased ICP response in adult SHR can be improved through chronic hemin treatment of SHR. Prolonged upregulation of HO-1 and sGC as well as lowered expression of PDE-5 may account for normalization of erectile dysfunction in SHR subsequent to hemin treatment. <p>This thesis reports for the first time that 21-day hemin administration led to a 9-month normalization of high BP of adult SHR. These effects were mediated through sustained stimulation of the HO/CO system and its downstream effectors targets. Increased activity of HO-1 led to normalization of the abnormally high expression level of VEGF in peripheral mesenteric arteries of adult SHR. Subsequently, this resulted in reversal of the eutrophic remodeling of these arteries, which seems to be the priniciple determinant of the long-term normalization of BP observed for 9 months after stoppage of hemin treatment. The invention of hemin protocol offers a new therapeutic approach for the clinical management of established hypertension for a long duration.<p>Our study, for the first time, correlated changes in serum heme levels with BP levels after injection of hemin or HLL in normotensive and hypertensive rats. Application of this heme monitoring technology will also pave the way for clinical application of hemin therapy in treatment of EH.<p> Another intriguing finding in this thesis is that upregulation of HO-1, through the hemin protocol, led to improvement of abnormally low ICP encountered in adult SHR. Upregulation of HO-1 may represent a novel therapeutic approach to treat hypertension-related erectile dysfunction.

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Thesis (Ph. D.)--University of Washington, 2007. / Vita. Includes bibliographical references (leaves 196-212).