Erejuwa O O, Akpan J L, Uwaezuoke N J I, Nwobodo N N, Ezeokpo B C, Erhiano E, Araromi E J, Ude U N, AbdulWahab M, Sulaiman S A
Department of Pharmacology and Therapeutics, Faculty of Medicine, Ebonyi State University, Abakaliki, Ebonyi State.
Niger J Physiol Sci. 2018 Dec 30;33(2):129-138.
Postprandial hyperlipidemia is associated with oxidative stress and is an important risk factor for atherosclerosisand cardiovascular disease. The aims of this study were to investigate the antihyperlipidemic effect of honey administered 5or 60 minutes before a high-fat diet (HFD), to explore the role of 3-hydroxy-3-methyl-glutaryl-coenzyme A (HMG-CoA)reductase in antihyperlipidemic effect of honey and to investigate the effect of honey on postprandial oxidative stress. Ratswere fasted and randomized into 5 groups. Groups 1 and 2 were administered portable water. After 60 minutes, the groupswere given portable water and HFD, respectively. Group 3 was administered honey. After 5 minutes, the rats were givenHFD. Groups 4 and 5 were administered honey and simvastatin, respectively. After 60 minutes, the rats were given HFD.Four hours after portable water or HFD administration, the rats were sacrificed. Group 2 had significantly (p < 0.01) highertotal cholesterol (TC), triglycerides (TG), low density lipoprotein (LDL) cholesterol, very low density lipoprotein (VLDL)cholesterol, catalase activity and significantly (p < 0.05) lower high density lipoprotein (HDL) cholesterol and HMG-CoA:mevalonate (p < 0.001) compared with Group 1. Group 3 had significantly (p < 0.01) higher TG and VLDL cholesterol andlower HMG-CoA: mevalonate compared with Group 1. Groups 4 and 5 exhibited significantly (p < 0.05 or p < 0.001) higherHDL cholesterol and HMG-CoA: mevalonate and lower LDL cholesterol compared with group 2. Honey pretreatment 60minutes before HFD feeding exerts more significant antihyperlipidemic effect and attenuates more considerably postprandialhyperlipidemia-induced oxidative stress than honey administered 5 minutes before HFD in Wistar rats. This markedantihyperlipidemic effect of honey pretreatment is mediated in part via inhibition of HMG-CoA reductase.
餐后高脂血症与氧化应激相关，是动脉粥样硬化和心血管疾病的重要危险因素。本研究的目的是探讨在高脂饮食（HFD）前5分钟或60分钟给予蜂蜜的降血脂作用，探究3-羟基-3-甲基戊二酰辅酶A（HMG-CoA）还原酶在蜂蜜降血脂作用中的作用，并研究蜂蜜对餐后氧化应激的影响。将大鼠禁食并随机分为5组。第1组和第2组给予饮用水。60分钟后，分别给予第1组和第2组饮用水和高脂饮食。第3组给予蜂蜜。5分钟后，给予大鼠高脂饮食。第4组和第5组分别给予蜂蜜和辛伐他汀。60分钟后，给予大鼠高脂饮食。给予饮用水或高脂饮食4小时后，处死大鼠。与第1组相比，第2组的总胆固醇（TC）、甘油三酯（TG）、低密度脂蛋白（LDL）胆固醇、极低密度脂蛋白（VLDL）胆固醇、过氧化氢酶活性显著升高（p<0.01），高密度脂蛋白（HDL）胆固醇和HMG-CoA：甲羟戊酸显著降低（p<0.05）（p<0.001）。与第1组相比，第3组的TG和VLDL胆固醇显著升高（p<0.01），HMG-CoA：甲羟戊酸降低。与第2组相比，第4组和第5组的HDL胆固醇和HMG-CoA：甲羟戊酸显著升高（p<0.05或p<0.001），LDL胆固醇降低。在Wistar大鼠中，高脂饮食喂养前60分钟给予蜂蜜预处理比高脂饮食前5分钟给予蜂蜜具有更显著的降血脂作用，并能更显著地减轻餐后高脂血症诱导的氧化应激。蜂蜜预处理的这种显著降血脂作用部分是通过抑制HMG-CoA还原酶介导的。
