Association between hepatic cholesterol and oleic acid in the liver of rats treated with partially hydrogenated vegetable oil

Detalhes bibliográficos
Autor(a) principal: CASTRO, Gabriela Salim Ferreira de
Data de Publicação: 2023
Outros Autores: ALMEIDA, Bianca Bellizzi de, LEONARDI, Daphne Santoro, OVÍDIO, Paula Payão, JORDÃO, Alceu Afonso
Tipo de documento: Artigo
Idioma: por
Título da fonte: Revista de Nutrição
Texto Completo: https://periodicos.puc-campinas.edu.br/nutricao/article/view/9136
Resumo: Objective This study evaluated the potential hypolipidemic effect of camu-camu juice (Myrciaria dubia (Kunth) McVaugh) in dyslipidemic rats. Methods Seventy-two adult male Wistar rats (Rattus norvegicus var. albinus Berkenhout) with an average weight of 200g were used. The experiment was divided into two phases: induction of dyslipidemia and treatment. Dyslipidemia was induced by a high-fat diet (commercial feed plus 10.0% lard, 1.0% cholesterol and 0.1% cholic acid) given to the animals for 21 days. In the treatment phase, 40 dyslipidemic rats were randomly divided into five groups (n=8). Of these, three were subjected to different treatments with camu-camu juice: 0.4mL.kg-1, 4.0mL.kg-1 and 10mL.kg-1 for 14 days. The other two groups were kept as parameters: a basal group (normolipidemic) and a hyperlipidemic group receiving 10mL.kg-1 of quercetin (standard treatment). The potential hypolipidemic effect of camu-camu juice was assessed by the following measurements: plasma lipoproteins (triacylglycerol, total cholesterol, high density lipoprotein-cholesterol and low density lipoproteincholesterol), fecal and liver cholesterol, and measurements of feed intake and body weight. Results All dosages of camu-camu juice were hypolipidemic, reducing triacylglycerol, total cholesterol, fecal cholesterol excretion and hepatic cholesterol. The best results were obtained by the 10 mL.kg-1 dosage of camu-camu juice. Rat body weight and food intake did not vary significantly during the treatment. Conclusion Camu-camu juice has a hypolipidemic effect in dyslipidemic rats. These results can be used as reference for future studies on this Amazonian fruit.  
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spelling Association between hepatic cholesterol and oleic acid in the liver of rats treated with partially hydrogenated vegetable oilAssociação entre colesterol hepático e ácido oleico no fígado de ratos tratados com gordura vegetal parcialmente hidrogenadaFígado gordurosoGorduras saturadasLipoproteínasÁcidos graxos transFatty liverFats, saturatedLipoproteinsTrans fatty acidsObjective This study evaluated the potential hypolipidemic effect of camu-camu juice (Myrciaria dubia (Kunth) McVaugh) in dyslipidemic rats. Methods Seventy-two adult male Wistar rats (Rattus norvegicus var. albinus Berkenhout) with an average weight of 200g were used. The experiment was divided into two phases: induction of dyslipidemia and treatment. Dyslipidemia was induced by a high-fat diet (commercial feed plus 10.0% lard, 1.0% cholesterol and 0.1% cholic acid) given to the animals for 21 days. In the treatment phase, 40 dyslipidemic rats were randomly divided into five groups (n=8). Of these, three were subjected to different treatments with camu-camu juice: 0.4mL.kg-1, 4.0mL.kg-1 and 10mL.kg-1 for 14 days. The other two groups were kept as parameters: a basal group (normolipidemic) and a hyperlipidemic group receiving 10mL.kg-1 of quercetin (standard treatment). The potential hypolipidemic effect of camu-camu juice was assessed by the following measurements: plasma lipoproteins (triacylglycerol, total cholesterol, high density lipoprotein-cholesterol and low density lipoproteincholesterol), fecal and liver cholesterol, and measurements of feed intake and body weight. Results All dosages of camu-camu juice were hypolipidemic, reducing triacylglycerol, total cholesterol, fecal cholesterol excretion and hepatic cholesterol. The best results were obtained by the 10 mL.kg-1 dosage of camu-camu juice. Rat body weight and food intake did not vary significantly during the treatment. Conclusion Camu-camu juice has a hypolipidemic effect in dyslipidemic rats. These results can be used as reference for future studies on this Amazonian fruit.  Objetivo Este estudo teve como objetivo avaliar o potencial hipolipidêmico do suco de camu-camu (Myrciaria dúbia (Kunth) McVaugh) em ratos dislipidêmicos. Métodos Foram utilizados 72 ratos (Rattus norvegicus var. albinus) machos adultos da linhagem Wistar, com peso médio de 200g. O experimento foi dividido em duas fases: indução da dislipidemia e tratamento. Para indução da dislipidemia, todos os ratos receberam ração hiperlipídica (ração comercial adicionada a 10,0% de banha suína, 1,0% colesterol e 0,1% de ácido cólico) durante 21 dias. Na fase de tratamento, 40 ratos dislipidêmicos foram divididos aleatoriamente em 5 grupos (n=8), sendo 3 deles submetidos a tratamento com diferentes concentrações de suco de camu-camu (0,4mL.kg-1, 4,0mL.kg-1 e 10mL.kg-1) por 14 dias, 1 grupo submetido a tratamento com quercetina (10mL.kg-1) e 1 grupo hiperlidêmico. Estes dois últimos foram mantidos como parâmetro, ao lado do grupo basal. Para avaliar o efeito modulador do suco de camu-camu no perfil lipídico dos ratos, foram verificadas as concentrações de triacilgliceróis, colesterol total, lipoproteína de alta intensidade e lipoproteína de baixa intensidade, no plasma, assim como os níveis de colesterol fecal e hepático. Também foram observados o controle da ingestão de ração e a avaliação da massa corporal. Resultados As diferentes doses de suco de camu-camu e de quercetina apresentaram efeitos moduladores do perfil lipídico, ou seja, redução de triacilgliceróis, colesterol total, excreção fecal de colesterol, bem como redução do colesterol hepático. Salienta-se que os melhores resultados foram obtidos com a concentração de 10mL.kg-1. Em relação massa corporal, os ratos que receberam essa concentração de suco de camu e quercetina mantiveram peso significativamente inferior ao obervado nos demais tratamentos, tanto no início quanto ao final da intervenção. Resultado similar foi observado quanto ao consumo de ração. Conclusão O suco de camu-camu apresentou efeito modulador do perfil lipídico em ratos dislipidêmicos. Os resultados poderão ser utilizados como referência em futuros trabalhos acerca desse fruto amazônico.  Núcleo de Editoração – PUC-Campinas2023-08-16info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/9136Brazilian Journal of Nutrition; Vol. 25 No. 1 (2012): Revista de NutriçãoRevista de Nutrição; Vol. 25 Núm. 1 (2012): Revista de NutriçãoRevista de Nutrição; v. 25 n. 1 (2012): Revista de Nutrição1678-9865reponame:Revista de Nutriçãoinstname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)instacron:PUC_CAMPporhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/9136/6520Copyright (c) 2023 Gabriela Salim Ferreira de CASTRO, Bianca Bellizzi de ALMEIDA, Daphne Santoro LEONARDI, Paula Payão OVÍDIO, Alceu Afonso JORDÃOhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessCASTRO, Gabriela Salim Ferreira de ALMEIDA, Bianca Bellizzi de LEONARDI, Daphne SantoroOVÍDIO, Paula Payão JORDÃO, Alceu Afonso2023-11-30T12:43:13Zoai:ojs.periodicos.puc-campinas.edu.br:article/9136Revistahttp://www.scielo.br/rnPRIhttps://periodicos.puc-campinas.edu.br/nutricao/oai||sbi.submissionrn@puc-campinas.edu.br1678-98651415-5273opendoar:2023-11-30T12:43:13Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)false
dc.title.none.fl_str_mv Association between hepatic cholesterol and oleic acid in the liver of rats treated with partially hydrogenated vegetable oil
Associação entre colesterol hepático e ácido oleico no fígado de ratos tratados com gordura vegetal parcialmente hidrogenada
title Association between hepatic cholesterol and oleic acid in the liver of rats treated with partially hydrogenated vegetable oil
spellingShingle Association between hepatic cholesterol and oleic acid in the liver of rats treated with partially hydrogenated vegetable oil
CASTRO, Gabriela Salim Ferreira de
Fígado gorduroso
Gorduras saturadas
Lipoproteínas
Ácidos graxos trans
Fatty liver
Fats, saturated
Lipoproteins
Trans fatty acids
title_short Association between hepatic cholesterol and oleic acid in the liver of rats treated with partially hydrogenated vegetable oil
title_full Association between hepatic cholesterol and oleic acid in the liver of rats treated with partially hydrogenated vegetable oil
title_fullStr Association between hepatic cholesterol and oleic acid in the liver of rats treated with partially hydrogenated vegetable oil
title_full_unstemmed Association between hepatic cholesterol and oleic acid in the liver of rats treated with partially hydrogenated vegetable oil
title_sort Association between hepatic cholesterol and oleic acid in the liver of rats treated with partially hydrogenated vegetable oil
author CASTRO, Gabriela Salim Ferreira de
author_facet CASTRO, Gabriela Salim Ferreira de
ALMEIDA, Bianca Bellizzi de
LEONARDI, Daphne Santoro
OVÍDIO, Paula Payão
JORDÃO, Alceu Afonso
author_role author
author2 ALMEIDA, Bianca Bellizzi de
LEONARDI, Daphne Santoro
OVÍDIO, Paula Payão
JORDÃO, Alceu Afonso
author2_role author
author
author
author
dc.contributor.author.fl_str_mv CASTRO, Gabriela Salim Ferreira de
ALMEIDA, Bianca Bellizzi de
LEONARDI, Daphne Santoro
OVÍDIO, Paula Payão
JORDÃO, Alceu Afonso
dc.subject.por.fl_str_mv Fígado gorduroso
Gorduras saturadas
Lipoproteínas
Ácidos graxos trans
Fatty liver
Fats, saturated
Lipoproteins
Trans fatty acids
topic Fígado gorduroso
Gorduras saturadas
Lipoproteínas
Ácidos graxos trans
Fatty liver
Fats, saturated
Lipoproteins
Trans fatty acids
description Objective This study evaluated the potential hypolipidemic effect of camu-camu juice (Myrciaria dubia (Kunth) McVaugh) in dyslipidemic rats. Methods Seventy-two adult male Wistar rats (Rattus norvegicus var. albinus Berkenhout) with an average weight of 200g were used. The experiment was divided into two phases: induction of dyslipidemia and treatment. Dyslipidemia was induced by a high-fat diet (commercial feed plus 10.0% lard, 1.0% cholesterol and 0.1% cholic acid) given to the animals for 21 days. In the treatment phase, 40 dyslipidemic rats were randomly divided into five groups (n=8). Of these, three were subjected to different treatments with camu-camu juice: 0.4mL.kg-1, 4.0mL.kg-1 and 10mL.kg-1 for 14 days. The other two groups were kept as parameters: a basal group (normolipidemic) and a hyperlipidemic group receiving 10mL.kg-1 of quercetin (standard treatment). The potential hypolipidemic effect of camu-camu juice was assessed by the following measurements: plasma lipoproteins (triacylglycerol, total cholesterol, high density lipoprotein-cholesterol and low density lipoproteincholesterol), fecal and liver cholesterol, and measurements of feed intake and body weight. Results All dosages of camu-camu juice were hypolipidemic, reducing triacylglycerol, total cholesterol, fecal cholesterol excretion and hepatic cholesterol. The best results were obtained by the 10 mL.kg-1 dosage of camu-camu juice. Rat body weight and food intake did not vary significantly during the treatment. Conclusion Camu-camu juice has a hypolipidemic effect in dyslipidemic rats. These results can be used as reference for future studies on this Amazonian fruit.  
publishDate 2023
dc.date.none.fl_str_mv 2023-08-16
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://periodicos.puc-campinas.edu.br/nutricao/article/view/9136
url https://periodicos.puc-campinas.edu.br/nutricao/article/view/9136
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://periodicos.puc-campinas.edu.br/nutricao/article/view/9136/6520
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Núcleo de Editoração – PUC-Campinas
publisher.none.fl_str_mv Núcleo de Editoração – PUC-Campinas
dc.source.none.fl_str_mv Brazilian Journal of Nutrition; Vol. 25 No. 1 (2012): Revista de Nutrição
Revista de Nutrição; Vol. 25 Núm. 1 (2012): Revista de Nutrição
Revista de Nutrição; v. 25 n. 1 (2012): Revista de Nutrição
1678-9865
reponame:Revista de Nutrição
instname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
instacron:PUC_CAMP
instname_str Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
instacron_str PUC_CAMP
institution PUC_CAMP
reponame_str Revista de Nutrição
collection Revista de Nutrição
repository.name.fl_str_mv Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
repository.mail.fl_str_mv ||sbi.submissionrn@puc-campinas.edu.br
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