橄榄油及其馏分对 2,4-二氯苯氧乙酸处理大鼠氧化应激和肝脏脂肪酸组成的影响。
Effects of olive oil and its fractions on oxidative stress and the liver's fatty acid composition in 2,4-Dichlorophenoxyacetic acid-treated rats.
机构信息
Laboratory of Biochemistry, UR03/ES08 'Human Nutrition & Metabolic Disorders', USCR Mass Spectrometry, Faculty of Medicine Monastir, Tunisia.
出版信息
Nutr Metab (Lond). 2010 Oct 29;7:80. doi: 10.1186/1743-7075-7-80.
BACKGROUND
Olive oil's beneficial effects are not only related to its high content of oleic acid, but also to the antioxidant potential of its polyphenols. In this study, we assess the effects of virgin olive oil and its fractions on 2,4-D- induced oxidative damage in the liver of rats.
METHODS
Male Wistar rats were randomly divided into eight groups of ten each: (C) a control group, (D) group that received 2,4-D (5 mg/kg b.w.), (D/EVOO) group treated with 2,4-D plus extra virgin olive oil, (D/OOHF) group that received 2,4-D plus hydrophilic fraction, (D/OOLF) group treated with 2,4-D plus lipophilic fraction, (EVOO) group that received only extra virgin olive oil, (OOHF) group given hydrophilic fraction and (OOLF) group treated with lipophilic fraction. These components were daily administered by gavage for 4 weeks.
RESULTS
A significant liver damage was observed in rats treated with 2,4-D via increased serum levels of transaminases and alkaline phosphatase, hepatic lipid peroxidation and decreased hepatic antioxidant enzyme activities, namely, superoxide dismutase, catalase, glutathione peroxidase, and glutathione reductase. The liver's fatty acid composition was also significantly modified with 2,4-D exposure. However, extra virgin olive oil and hydrophilic fraction intake during 2,4-D treatment induced a significant increase in the antioxidant enzyme activities and a decrease in the conjugated dienes (CD) and thiobarbituric acid-reactive substances (TBARs) levels in the liver. The lipophilic fraction supplemented to 2,4-D- treated rats did not show any improvement in the liver oxidative status while a marked improvement was detected in the hepatic fatty acid composition of rats supplemented with olive oil and the two fractions.
CONCLUSION
We concluded that the protective effect of olive oil against oxidative damage induced by 2,4-D is mainly related to the antioxidant potential of its hydrophilic fraction.
背景
橄榄油的有益作用不仅与其高油酸含量有关，还与其多酚的抗氧化潜力有关。在这项研究中，我们评估了初榨橄榄油及其馏分对大鼠肝脏中 2,4-D 诱导的氧化损伤的影响。
方法
雄性 Wistar 大鼠随机分为八组，每组 10 只：（C）对照组，（D）接受 2,4-D（5mg/kg b.w.）的组，（D/EVOO）组用初榨橄榄油处理，（D/OOHF）组接受 2,4-D 加亲水性馏分，（D/OOLF）组用亲脂性馏分处理，（EVOO）组仅接受初榨橄榄油，（OOHF）组给予亲水性馏分，（OOLF）组用亲脂性馏分处理。这些成分通过灌胃每天给药 4 周。
结果
用 2,4-D 处理的大鼠肝脏损伤明显，表现为血清转氨酶和碱性磷酸酶水平升高，肝脂质过氧化和肝抗氧化酶活性降低，即超氧化物歧化酶、过氧化氢酶、谷胱甘肽过氧化物酶和谷胱甘肽还原酶。暴露于 2,4-D 后，肝脏的脂肪酸组成也发生了显著改变。然而，在 2,4-D 处理期间摄入初榨橄榄油和亲水性馏分可显著增加抗氧化酶活性，并降低肝脏中的共轭二烯（CD）和硫代巴比妥酸反应物质（TBARs）水平。用亲脂性馏分补充 2,4-D 处理的大鼠并未改善肝脏氧化状态，而用橄榄油和两种馏分补充的大鼠的肝脏脂肪酸组成则有明显改善。
结论
我们得出结论，橄榄油对 2,4-D 诱导的氧化损伤的保护作用主要与其亲水性馏分的抗氧化潜力有关。
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