Modulação da atividade antioxidante pelo consumo de óleo Chia (Salvia hispânica L.) em modelo murino de obesidade induzida por dieta

• Autor(a) principal: Batista, Aline
• Data de Publicação: 2016
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Biblioteca Digital de Teses e Dissertações da UERJ
• Texto Completo: http://www.bdtd.uerj.br/handle/1/7281
• topic: Obesity; Chia; Oxidative stress; Estresse oxidativo; Nutrição; Obesidade; Chia; CNPQ::CIENCIAS DA SAUDE::NUTRICAO

Obesity is associated with a set of metabolic disorders mediated by oxidative stress and inflammation. Fatty acids from the diet are important modulators of metabolic responses, especially polyunsaturated fatty acids omega 3. The aim of this study was to evaluate the influence of chia oil consumption of alpha-linolenic acid source, in a murine model of obesity. 40 animals were divided in groups Control (C), Control + Chia oil (CC), hyperlipidemic (HFDC) and hyperlipidemic + Chia oil (HFDC), and the CC and HFDC groups receiving feed added with 1.5% oil chia. We evaluated the food intake and body weight, biochemical markers of dyslipidemia and oxidative damage, hepatic markers of oxidative damage, antioxidant enzyme activity and expression of proteins involved in antioxidant response. Statistical analysis was performed using analysis of variance one-way ANOVA with significance set at p<0.05 and after Bonferroni test. At the end of the trial period the HFD and HFDC groups had similar body mass and concentration of similar total cholesterol, but higher (p<0.05) than the C and CC groups. The serum concentrations of triacylglycerol was higher (p<0.05) in HFD group compared to different experimental groups, the consumption of chia oil reduced (p <0.05) serum concentrations of triacylglycerol in rats that received HFDC diet. Regarding the oxidative damage HFD group showed higher (p<0.05) F2-isoprostane concentrations (8-epi PGF2a) and TBARs when compared to the other groups and chia oil consumption had a protective effect on lipid peroxidation. It was also observed that the consumption of chia oil increased (p<0.05) the activity of antioxidant enzymes SOD, CAT and GPx. It was also observed that the Chia Oil consumption increased (p <0.05) the expression of certain proteins involved in antioxidant activity as SOD2, CAT and did not influence the expression of SOD1 and GPx. There was also increased (p <0.05) Nrf2 expression in groups consuming Chia oil. There was also increased (p <0.05) Nrf2 expression in groups consuming Chia oil. The results demonstrate that the Chia Oil consumption was able to minimize the metabolic and the antioxidant system caused by obesity. Being Chia Oil a source of ALA, increased oil dietary intake reflects a higher conversion to EPA and DHA. These effects are related to the action of these fatty acids in transcription factors related to lipid metabolism, acting directly in the activity of antioxidant enzymes, and related to activation of the transcription factor responsible for regulating the expression of antioxidant enzymes