Sandoval-Salazar Cuauhtémoc, Oviedo-Solís Cecilia I, Lozoya-Gloria Edmundo, Aguilar-Zavala Herlinda, Solís-Ortiz Martha S, Pérez-Vázquez Victoriano, Balcón-Pacheco Cristina D, Ramírez-Emiliano Joel
Departamento de Enfermería y Obstetricia, División de Ciencias de Salud e Ingenierías, Campus Celaya-Salvatierra, Universidad de Guanajuato, Celaya 38060, Mexico.
Departamento de Medicina y Nutrición, Universidad de Guanajuato, León 37672, Mexico.
Antioxidants (Basel). 2019 Mar 20;8(3):70. doi: 10.3390/antiox8030070.
It has been proposed that there is a correlation between high-fat diet (HFD), oxidative stress and decreased γ-aminobutyric acid (GABA) levels, but this has not been thoroughly demonstrated. In the present study, we determined the effects of strawberry extract intake on the oxidative stress and GABA levels in the frontal cortex (FC) of obese rats. We observed that an HFD increased lipid and protein oxidation, and decreased GABA levels. Moreover, UV-irradiated strawberry extract (UViSE) decreased lipid peroxidation but not protein oxidation, whereas non-irradiated strawberry extract (NSE) reduced protein oxidation but not lipid peroxidation. Interestingly, NSE increased GABA concentration, whereas UViSE was not as effective. In conclusion, our results suggest that an HFD increases oxidative damage in the FC, whereas strawberry extract intake may ameliorate the disturbances associated with HFD-induced oxidative damage.
有人提出，高脂饮食（HFD）、氧化应激与γ-氨基丁酸（GABA）水平降低之间存在关联，但这一点尚未得到充分证实。在本研究中，我们测定了摄入草莓提取物对肥胖大鼠额叶皮质（FC）氧化应激和GABA水平的影响。我们观察到，高脂饮食会增加脂质和蛋白质氧化，并降低GABA水平。此外，紫外线照射的草莓提取物（UViSE）可降低脂质过氧化，但不能降低蛋白质氧化，而非照射的草莓提取物（NSE）可降低蛋白质氧化，但不能降低脂质过氧化。有趣的是，NSE可增加GABA浓度，而UViSE的效果则不明显。总之，我们的结果表明，高脂饮食会增加额叶皮质的氧化损伤，而摄入草莓提取物可能会改善与高脂饮食诱导的氧化损伤相关的紊乱。
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