Effect of chia (Salvia hispanica L.) on glucose metabolism, and their molecular mechanisms on insulin resistance conditions, in vivo and in vitro

Detalhes bibliográficos
Autor(a) principal: Enes, Bárbara Nery
Data de Publicação: 2020
Tipo de documento: Tese
Idioma: eng
Título da fonte: LOCUS Repositório Institucional da UFV
Texto Completo: https://locus.ufv.br//handle/123456789/27790
Resumo: Chia (Salvia hispanica L.) is known for its high concentration of alpha linolenic acid omega 3, dietary fiber, proteins, vitamins, minerals and phytochemicals. These components are considered responsible for the improvement of biological markers related to non-communicable diseases. However, it is not clear whether there is an interaction between the compounds, or if a specific compound is responsible for the health benefits generated by the consumption of chia. In addition, the biochemical mechanisms and pathways involved in the chemoprevention of diseases caused by chia remain unknown. Therefore, the first investigations was, to compile evidence regarding the effects of chia seed (flour or oil) in studies with animals fed with unbalanced diets, and to understand the effects and molecular mechanisms in the modulation of metabolic biomarkers. Additional aims were to evaluate the influence of chia flour and oil on glucose metabolism in insulin-resistant Wistar rats, as well as to determine the effect of a phenolic extract from chia on glucose metabolism in insulin-resistant HepG2 cells. A systematic review was carried out on electronic databases, following the recommendations of PRISMA. The risk of bias and quality was assessed using the SYRILE toll and ARRIVE guidelines. The in vivo study was carried out with 40 male adults Wistar rats, initially divided into two groups: AIN-93M (n=10) and high fat and fructose content (HFHF) (n=30), during 8 weeks. Then, the HFHF group was divided into three groups (n=10): HFHF, HFHF with chia flour (14.7%) and HFHF with chia oil (4%). The parameters evaluated were: food consumption; adiposity; intraperitoneal tolerance to glucose and insulin; mRNA levels of enzymes and proteins involved on glucose metabolism (glycokinase, phosphofructokinase, pyruvate kinase, monophosphate-adenosine protein kinase, insulin receptor, protein transcription factor Forkhead box O1 and protein kinase B), as well as phosphorylated AKT (AKT1 [pS473]) protein level. The in vitro study was carried out with HepG2 cells, treated with glucose (25 mM) and palmitate (1mM) for 24 h, to induce insulin resistance. Insulin- resistant HepG2 cells were next, treated with hydrolyzed phenolics extract obtained from chia (20, 40 and 80 ppm). The hydrolyzed phenolics extract from chia were obtained by ultrasound liquid-liquid extraction, followed by hydrolysis with HCl (1 M). The characterization and quantification of phenolics from the hydrolyzed extract were assessed by reverse phase HPLC. To check effects from chia’s phenoliscs on insulin resistance, were analyzed the gene expression of AKT protein and enzymes involved in glycogenogenesis (phosphoenolpyruvate carboxykinase and glucose-6-phosphatase) and glycolysis (phosphofructokinase and pyruvate kinase). Throughout the 17 studies included in the systematic review, details on randomization and allocation concealment in studies were insufficient, as well as information on protocols. Among the studies, there was a lack of information about the sample size, the dose of chia used, and the number of animals evaluated for each parameter evaluated. However, summarizing the results, chia were associated with AMPK modulation, improment on glucose and insulin tolerance, lipogenesis, antioxidant activity and inflammation. The original in vivo study demonstrated that chia (seed and oil) increased AKT1 [pS473]. Chia oil improved glucose and insulin tolerance, increased AMPK, insulin receptor, FOX01, glycolysis enzymes and decreased gluconeogenesis enzymes. The in vitro experiment demonstrated that the phenolics of chia seeds decreased the expression of gluconeogenic enzymes without affecting the phosphorylation of AKT. Based on data from experimental studies, systematic review, chia presents bioactive potential and its daily consumption can reduce the risk of developing chronic diseases, mainly due to the antioxidant, antinflammatory, hypoglycemic and hypolipidemic effects of the seed. The original in vivo study indicated the potential of chia to improve glucose tolerance and positively affect insulin, neverthelesses, in vitro study showed that hydrolyzed phenolics from chia did not show effects. From the three fractions investigated in this research (flour, oil and hydrolyzed phenolics), the oil from chia demonstrated superior results regarding glucose metabolism in insulin resistance condition. Keywords: Chia flour. Chia oil. Alpha-linolenic acid. Phenolic compounds. AMPK. AKT.
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spelling Moraes, Érica AguiarHermsdorff, Helen Hermana MirandaMoreira, Maria Eliza de CastroEnes, Bárbara Neryhttp://lattes.cnpq.br/9514649726885853Martino, Hércia Stampini Duarte2021-05-21T18:13:38Z2021-05-21T18:13:38Z2020-02-28ENES, Bárbara Nery. Effect of chia (Salvia hispanica L.) on glucose metabolism, and their molecular mechanisms on insulin resistance conditions, in vivo and in vitro. 2020. 107 f. Tese (Doutorado em Ciência da Nutrição) - Universidade Federal de Viçosa, Viçosa. 2020.https://locus.ufv.br//handle/123456789/27790Chia (Salvia hispanica L.) is known for its high concentration of alpha linolenic acid omega 3, dietary fiber, proteins, vitamins, minerals and phytochemicals. These components are considered responsible for the improvement of biological markers related to non-communicable diseases. However, it is not clear whether there is an interaction between the compounds, or if a specific compound is responsible for the health benefits generated by the consumption of chia. In addition, the biochemical mechanisms and pathways involved in the chemoprevention of diseases caused by chia remain unknown. Therefore, the first investigations was, to compile evidence regarding the effects of chia seed (flour or oil) in studies with animals fed with unbalanced diets, and to understand the effects and molecular mechanisms in the modulation of metabolic biomarkers. Additional aims were to evaluate the influence of chia flour and oil on glucose metabolism in insulin-resistant Wistar rats, as well as to determine the effect of a phenolic extract from chia on glucose metabolism in insulin-resistant HepG2 cells. A systematic review was carried out on electronic databases, following the recommendations of PRISMA. The risk of bias and quality was assessed using the SYRILE toll and ARRIVE guidelines. The in vivo study was carried out with 40 male adults Wistar rats, initially divided into two groups: AIN-93M (n=10) and high fat and fructose content (HFHF) (n=30), during 8 weeks. Then, the HFHF group was divided into three groups (n=10): HFHF, HFHF with chia flour (14.7%) and HFHF with chia oil (4%). The parameters evaluated were: food consumption; adiposity; intraperitoneal tolerance to glucose and insulin; mRNA levels of enzymes and proteins involved on glucose metabolism (glycokinase, phosphofructokinase, pyruvate kinase, monophosphate-adenosine protein kinase, insulin receptor, protein transcription factor Forkhead box O1 and protein kinase B), as well as phosphorylated AKT (AKT1 [pS473]) protein level. The in vitro study was carried out with HepG2 cells, treated with glucose (25 mM) and palmitate (1mM) for 24 h, to induce insulin resistance. Insulin- resistant HepG2 cells were next, treated with hydrolyzed phenolics extract obtained from chia (20, 40 and 80 ppm). The hydrolyzed phenolics extract from chia were obtained by ultrasound liquid-liquid extraction, followed by hydrolysis with HCl (1 M). The characterization and quantification of phenolics from the hydrolyzed extract were assessed by reverse phase HPLC. To check effects from chia’s phenoliscs on insulin resistance, were analyzed the gene expression of AKT protein and enzymes involved in glycogenogenesis (phosphoenolpyruvate carboxykinase and glucose-6-phosphatase) and glycolysis (phosphofructokinase and pyruvate kinase). Throughout the 17 studies included in the systematic review, details on randomization and allocation concealment in studies were insufficient, as well as information on protocols. Among the studies, there was a lack of information about the sample size, the dose of chia used, and the number of animals evaluated for each parameter evaluated. However, summarizing the results, chia were associated with AMPK modulation, improment on glucose and insulin tolerance, lipogenesis, antioxidant activity and inflammation. The original in vivo study demonstrated that chia (seed and oil) increased AKT1 [pS473]. Chia oil improved glucose and insulin tolerance, increased AMPK, insulin receptor, FOX01, glycolysis enzymes and decreased gluconeogenesis enzymes. The in vitro experiment demonstrated that the phenolics of chia seeds decreased the expression of gluconeogenic enzymes without affecting the phosphorylation of AKT. Based on data from experimental studies, systematic review, chia presents bioactive potential and its daily consumption can reduce the risk of developing chronic diseases, mainly due to the antioxidant, antinflammatory, hypoglycemic and hypolipidemic effects of the seed. The original in vivo study indicated the potential of chia to improve glucose tolerance and positively affect insulin, neverthelesses, in vitro study showed that hydrolyzed phenolics from chia did not show effects. From the three fractions investigated in this research (flour, oil and hydrolyzed phenolics), the oil from chia demonstrated superior results regarding glucose metabolism in insulin resistance condition. Keywords: Chia flour. Chia oil. Alpha-linolenic acid. Phenolic compounds. AMPK. AKT.Chia (Salvia hispanica L.) é conhecida por sua alta concentração de ácido alfa linolênico ômega 3, fibra alimentar, proteínas, vitaminas, minerais e fitoquímicos. Esses componentes são considerados os responsáveis pela melhora de marcadores biológicos relacionados à doenças crônicas não transmissíveis. Embora ainda não esteja claro se há uma interação entre os compostos, ou se um composto específico é responsável pelos benefícios à saúde gerados pelo consumo da chia. Além disso, os mecanismos e vias bioquímicas envolvidos na quimioprevenção de doenças pela semente de chia permanecem desconhecidos. O objetivo deste trabalho foi, em primeiro lugar, compilar evidências referente aos efeitos da chia (farinha ou óleo) em estudos com animais alimentados com dietas desequilibradas, e entender os efeitos e mecanismos moleculares na modulação de biomarcadores metabólicos. Segundo, avaliar a influência da farinha e óleo de chia no metabolismo da glicose em ratos Wistar resistentes à insulina, e ainda o efeito de um extrato hidrolisado de fenólicos extraídos da chia, no metabolismo da glicose em células HepG2 resistentes à insulina. Uma revisão sistemática foi realizada em bancos de dados eletrônicos, seguindo as recomendações do PRISMA. O risco de viés e qualidade foi avaliado usando as diretrizes SYRILE toll e ARRIVE. O estudo in vivo foi conduzido por 8 semanas utilizando 40 ratos Wistar adultos, machos, divididos inicialmente em dois grupos: AIN-93M (n=10) e alto conteúdo de gordura e de frutose (HFHF) (n=30). Em seguida, o grupo HFHF foi dividido em três grupos (n=10): HFHF, HFHF com farinha de chia (14,7%) e HFHF com óleo de chia (4%). Foram analisados o consumo alimentar; adiposidade; tolerância intraperitoneal à glicose e insulina. No fígado, foram avaliados a expressão gênica de enzimas e proteínas envolvidas no metabolismo de glicose: glicoquinase, fosfofrutoquinase, piruvato quinase, monofosfato-adenosina proteína quinase (AMPK), receptor de insulina (INSR), fator de transcrição proteína Forkhead box 01 (FOX01) e proteína quinase B (AKT), e expressão proteica de AKT fosforilada (AKT1[pS473]). O estudo in vitro foi realizado com células HepG2, tratadas com glicose (25 mM) e palmitato (1 mM) durante 24 horas, para induzir resistentência à insulina. As células, foram em seguida, tratadas com fenólicos hidrolisados obtidos da semente de chia (20, 40 e 80 ppm). O extrato de fenólicos hidrolisados da chia foi obtido por meio de extração líquido-líquido com ultrassom, seguida de hidrólise com HCl (1 M). A caracterização e quantificação dos fenólicos contidos no extrato foi realizada utilizando HPLC de fase reversa. Para avaliar o efeito dos fenólicos da chia na resistência à insulin, foram analisados a expressão gênica de AKT, e das enzimas envolvidas na glicogenogênese (fosfoenolpiruvato carboxiquinase e glicose-6-fosfatase) e glicólise (fosfofrutoquinase e piruvato quinase). Dentre os 17 artigos incluídos na revisão sistemática, detalhes sobre a randomização e ocultação de alocação nos estudos foram considerados insuficientes, assim como informações sobre os protocolos utilizados. Entre os estudos, foram encontrados ausência de informações sobre o tamanho amostral, doses de chia e o número de animais utilizados para cada parâmetro avaliado. Entretanto, os principais efeitos da chia foram associados à modulação da AMPK, melhora da tolerância à glicose e insulina, lipogênese, atividade antioxidante e inflamação. O estudo original in vivo demonstrou que a chia (farinha e óleo) aumentou os níveis de AKT1[pS473]. O óleo de chia melhorou a tolerância à glicose e insulina, aumentou a AMPK, o receptor de insulina, FOX01, as enzimas glicólise e diminuiu as enzimas gliconeogênese. O experimento in vitro demonstrou que os fenólicos das sementes de chia diminuíram a expressão das enzimas gliconeogênicas sem afetar a fosforilação do AKT. Com base em dados de estudos experimentais e da revisão sistemática, nota-se que a chia tem potencial bioativo e seu consumo diário pode reduzir o risco de desenvolvimento de doenças crônicas, principalmente devido aos efeitos antioxidantes, anti-inflamatórios, hipoglicêmicos e hipolipidêmicos da semente. O estudo original in vivo indicou potencial da chia em melhorar a tolerância à glicose, embora o estudo in vitro tenha demonstrado que os fenólicos da chia não apresentaram tais efeitos. Dentre as três frações investigadas no presente estudo (farinha, óleo e fenólicos hidrolisados), o óleo demonstrou resultados superiores, em relação ao metabolismo de glicose em condições de resistência á insulina. Palavras-chave: Farinha de Chia. Óleo de chia. Ácido alfa-linolênico. Compostos fenólicos. AMPK. AKT.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Fundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG)engUniversidade Federal de ViçosaÓleo de chiaFarinha de chiaProteínas quinases ativadas por AMPBioquímica da NutriçãoEffect of chia (Salvia hispanica L.) on glucose metabolism, and their molecular mechanisms on insulin resistance conditions, in vivo and in vitroEfeito da chia (Salvia hispanica L.) no metabolism de glicose, e mecanismos moleculares em condições de resistência à insulina, in vivo e in vitroinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisUniversidade Federal de ViçosaDepartamento de Nutrição e SaúdeDoutor em Ciência da NutriçãoViçosa - MG2020-02-28Doutoradoinfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALtexto completo.pdftexto completo.pdftexto completoapplication/pdf1619936https://locus.ufv.br//bitstream/123456789/27790/1/texto%20completo.pdf7fa7d179151444086e89c1f69c29d41dMD51LICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://locus.ufv.br//bitstream/123456789/27790/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52123456789/277902022-06-28 11:14:56.35oai:locus.ufv.br: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Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452022-06-28T14:14:56LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false
dc.title.eng.fl_str_mv Effect of chia (Salvia hispanica L.) on glucose metabolism, and their molecular mechanisms on insulin resistance conditions, in vivo and in vitro
dc.title.pt-BR.fl_str_mv Efeito da chia (Salvia hispanica L.) no metabolism de glicose, e mecanismos moleculares em condições de resistência à insulina, in vivo e in vitro
title Effect of chia (Salvia hispanica L.) on glucose metabolism, and their molecular mechanisms on insulin resistance conditions, in vivo and in vitro
spellingShingle Effect of chia (Salvia hispanica L.) on glucose metabolism, and their molecular mechanisms on insulin resistance conditions, in vivo and in vitro
Enes, Bárbara Nery
Óleo de chia
Farinha de chia
Proteínas quinases ativadas por AMP
Bioquímica da Nutrição
title_short Effect of chia (Salvia hispanica L.) on glucose metabolism, and their molecular mechanisms on insulin resistance conditions, in vivo and in vitro
title_full Effect of chia (Salvia hispanica L.) on glucose metabolism, and their molecular mechanisms on insulin resistance conditions, in vivo and in vitro
title_fullStr Effect of chia (Salvia hispanica L.) on glucose metabolism, and their molecular mechanisms on insulin resistance conditions, in vivo and in vitro
title_full_unstemmed Effect of chia (Salvia hispanica L.) on glucose metabolism, and their molecular mechanisms on insulin resistance conditions, in vivo and in vitro
title_sort Effect of chia (Salvia hispanica L.) on glucose metabolism, and their molecular mechanisms on insulin resistance conditions, in vivo and in vitro
author Enes, Bárbara Nery
author_facet Enes, Bárbara Nery
author_role author
dc.contributor.authorLattes.pt-BR.fl_str_mv http://lattes.cnpq.br/9514649726885853
dc.contributor.none.fl_str_mv Moraes, Érica Aguiar
Hermsdorff, Helen Hermana Miranda
Moreira, Maria Eliza de Castro
dc.contributor.author.fl_str_mv Enes, Bárbara Nery
dc.contributor.advisor1.fl_str_mv Martino, Hércia Stampini Duarte
contributor_str_mv Martino, Hércia Stampini Duarte
dc.subject.pt-BR.fl_str_mv Óleo de chia
Farinha de chia
Proteínas quinases ativadas por AMP
topic Óleo de chia
Farinha de chia
Proteínas quinases ativadas por AMP
Bioquímica da Nutrição
dc.subject.cnpq.fl_str_mv Bioquímica da Nutrição
description Chia (Salvia hispanica L.) is known for its high concentration of alpha linolenic acid omega 3, dietary fiber, proteins, vitamins, minerals and phytochemicals. These components are considered responsible for the improvement of biological markers related to non-communicable diseases. However, it is not clear whether there is an interaction between the compounds, or if a specific compound is responsible for the health benefits generated by the consumption of chia. In addition, the biochemical mechanisms and pathways involved in the chemoprevention of diseases caused by chia remain unknown. Therefore, the first investigations was, to compile evidence regarding the effects of chia seed (flour or oil) in studies with animals fed with unbalanced diets, and to understand the effects and molecular mechanisms in the modulation of metabolic biomarkers. Additional aims were to evaluate the influence of chia flour and oil on glucose metabolism in insulin-resistant Wistar rats, as well as to determine the effect of a phenolic extract from chia on glucose metabolism in insulin-resistant HepG2 cells. A systematic review was carried out on electronic databases, following the recommendations of PRISMA. The risk of bias and quality was assessed using the SYRILE toll and ARRIVE guidelines. The in vivo study was carried out with 40 male adults Wistar rats, initially divided into two groups: AIN-93M (n=10) and high fat and fructose content (HFHF) (n=30), during 8 weeks. Then, the HFHF group was divided into three groups (n=10): HFHF, HFHF with chia flour (14.7%) and HFHF with chia oil (4%). The parameters evaluated were: food consumption; adiposity; intraperitoneal tolerance to glucose and insulin; mRNA levels of enzymes and proteins involved on glucose metabolism (glycokinase, phosphofructokinase, pyruvate kinase, monophosphate-adenosine protein kinase, insulin receptor, protein transcription factor Forkhead box O1 and protein kinase B), as well as phosphorylated AKT (AKT1 [pS473]) protein level. The in vitro study was carried out with HepG2 cells, treated with glucose (25 mM) and palmitate (1mM) for 24 h, to induce insulin resistance. Insulin- resistant HepG2 cells were next, treated with hydrolyzed phenolics extract obtained from chia (20, 40 and 80 ppm). The hydrolyzed phenolics extract from chia were obtained by ultrasound liquid-liquid extraction, followed by hydrolysis with HCl (1 M). The characterization and quantification of phenolics from the hydrolyzed extract were assessed by reverse phase HPLC. To check effects from chia’s phenoliscs on insulin resistance, were analyzed the gene expression of AKT protein and enzymes involved in glycogenogenesis (phosphoenolpyruvate carboxykinase and glucose-6-phosphatase) and glycolysis (phosphofructokinase and pyruvate kinase). Throughout the 17 studies included in the systematic review, details on randomization and allocation concealment in studies were insufficient, as well as information on protocols. Among the studies, there was a lack of information about the sample size, the dose of chia used, and the number of animals evaluated for each parameter evaluated. However, summarizing the results, chia were associated with AMPK modulation, improment on glucose and insulin tolerance, lipogenesis, antioxidant activity and inflammation. The original in vivo study demonstrated that chia (seed and oil) increased AKT1 [pS473]. Chia oil improved glucose and insulin tolerance, increased AMPK, insulin receptor, FOX01, glycolysis enzymes and decreased gluconeogenesis enzymes. The in vitro experiment demonstrated that the phenolics of chia seeds decreased the expression of gluconeogenic enzymes without affecting the phosphorylation of AKT. Based on data from experimental studies, systematic review, chia presents bioactive potential and its daily consumption can reduce the risk of developing chronic diseases, mainly due to the antioxidant, antinflammatory, hypoglycemic and hypolipidemic effects of the seed. The original in vivo study indicated the potential of chia to improve glucose tolerance and positively affect insulin, neverthelesses, in vitro study showed that hydrolyzed phenolics from chia did not show effects. From the three fractions investigated in this research (flour, oil and hydrolyzed phenolics), the oil from chia demonstrated superior results regarding glucose metabolism in insulin resistance condition. Keywords: Chia flour. Chia oil. Alpha-linolenic acid. Phenolic compounds. AMPK. AKT.
publishDate 2020
dc.date.issued.fl_str_mv 2020-02-28
dc.date.accessioned.fl_str_mv 2021-05-21T18:13:38Z
dc.date.available.fl_str_mv 2021-05-21T18:13:38Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/doctoralThesis
format doctoralThesis
status_str publishedVersion
dc.identifier.citation.fl_str_mv ENES, Bárbara Nery. Effect of chia (Salvia hispanica L.) on glucose metabolism, and their molecular mechanisms on insulin resistance conditions, in vivo and in vitro. 2020. 107 f. Tese (Doutorado em Ciência da Nutrição) - Universidade Federal de Viçosa, Viçosa. 2020.
dc.identifier.uri.fl_str_mv https://locus.ufv.br//handle/123456789/27790
identifier_str_mv ENES, Bárbara Nery. Effect of chia (Salvia hispanica L.) on glucose metabolism, and their molecular mechanisms on insulin resistance conditions, in vivo and in vitro. 2020. 107 f. Tese (Doutorado em Ciência da Nutrição) - Universidade Federal de Viçosa, Viçosa. 2020.
url https://locus.ufv.br//handle/123456789/27790
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Universidade Federal de Viçosa
publisher.none.fl_str_mv Universidade Federal de Viçosa
dc.source.none.fl_str_mv reponame:LOCUS Repositório Institucional da UFV
instname:Universidade Federal de Viçosa (UFV)
instacron:UFV
instname_str Universidade Federal de Viçosa (UFV)
instacron_str UFV
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