Amino Acids Profile and Vitamin D Measurement in Hypertension in Egyptian Population
Tahia H. Saleem
Department of Medical Biochemistry, Faculty of Medicine, Assiut University, Assiut, Egypt.
Hosam H. Ali
Department of Cardiology, Faculty of Medicine, Assiut University, Assiut, Egypt.
Ahmed Farouk
Department of Cardio-Thoracic Surgery, Faculty of Medicine, Assiut University, Assiut, Egypt.
Sara A. Atta
Department of Medical Biochemistry, Faculty of Medicine, Assiut University, Assiut, Egypt.
Maher F. Mikhail
Department of Medical Biochemistry, Faculty of Pharmacy, Assiut University, Assiut, Egypt.
Michel E. Fakhry *
Department of Medical Biochemistry, Faculty of Medicine, Assiut University, Assiut, Egypt.
*Author to whom correspondence should be addressed.
Abstract
Objective: To investigate the association between plasma free amino acids (PFAAs) profile changes, vitamin D concentration and hypertension and evaluate the clinical utility of this association for nascent hypertension before the development of complications.
Methods: 70 subjects were enrolled in this study; 50 of them were hypertensive (25 were with uncontrolled hypertensive and 25 were with controlled hypertensive), the other 20 subjects were healthy controls.
Results: Circulating levels of Branched chain amino acids (BCAAs); (valine, leucine, and isoleucine), Aromatic amino acids (AAAs); (phenylalanine, tyrosine, and tryptophan), homocysteine, aspartic, ornithine, asparagine and lysine were elevated significantly in both uncontrolled and controlled hypertensive subgroups in comparison with control group. On the contrary, the results showed marked decline in the concentration of threonine, serine, methionine, and arginine amino acids in the two hypertensive subgroups compared to control group. Moreover, there was a marked decrease of vitamin D level in hypertensive population in comparison with control.
Conclusion: There is obvious association between PFAAs profile changes, hypovitaminosis D and hypertension.
Keywords: Hypertension, branched chain amino acids, aromatic chain amino acids, homocysteine, hypovitaminosis D.