Protective effect of Tuscan black cabbage sprout extract against serum lipid increase and perturbations of liver antioxidant and detoxifying enzymes in rats fed a high-fat diet

Abstract

A diet rich in fat is considered a primary risk factor for CVD, cancer and failures in metabolism and endocrine functions. Hyperlipidaemia generates oxidative stress and weakens antioxidant defences as well as metabolic detoxification systems. Brassicaceae are vegetables rich in glucosinolates and isothiocyanates, affecting enzymatic antioxidant as well as phase II enzymes and conceivably counteracting high-fat diet (HFD)-associated pathologies. The protective role of Tuscan black cabbage (a variety of kale) sprout extract (TBCSE) intake against HFD alterations was here studied. The effects on rat hepatic antioxidant as well as detoxifying enzymes, and serum lipid-and body weightlowering properties of TBCSE, were investigated. Feeding the animals with a HFD for 21 d increased body as well as liver weights, and induced hyperlipidaemia, as confirmed by a higher serum lipid profile v. control diet. Daily intragastric administration of TBCSE to HFD-fed rats lowered serum total cholesterol, TAG and NEFA. Body and liver weight gains were also reduced. Antioxidant (catalase, NAD(P)H:quinone reductase, oxidised glutathione reductase and superoxide dismutase) and phase II (glutathione S-transferase and uridine diphosphate glucuronosyl transferase) enzymes were down-regulated by the HFD, while the extract restored normal levels in most groups. Generation of toxic intermediates, and membrane fatty acid composition changes by the HFD, might account for the altered hepatic antioxidant and detoxifying enzyme functions. The recovering effects of TBCSE could be attributed to high flavonoid, phenolic and organosulphur compound content, which possess free-radical-scavenging properties, enhance the antioxidant status and stimulate lipid catabolism. TBCSE intake emerges to be an effective alimentary strategy to counteract the perturbations associated with a diet rich in fat.

Tuscan black kale sprout extract bioactivated with myrosinase: a novel natural product for neuroprotection by inflammatory and oxidative response during cerebral ischemia/reperfusion injury in rat

“…It is worth noting that, TBK-SE was free of the goitrogenic progoitrin ((2 S )-2-hydroxy-3-butenyl GL) and contained only limited amount of indole GLs, 0.98 % (w/w) 4-hydroxy-glucobrassicin (4-OH-GBS, 4-hydroxy-3-indolylmethyl GL), 0.18 % (w/w) glucobrassicin (GBS, 3-indolylmethyl GL), 0.21 % (w/w) 4-methoxy glucobrassicin (4-OMe-GBS, 4-methoxy-3-indolylmethyl GL) and 0.67 % (w/w) neoglucobrassicin (Neo-GBS, N-methoxy-3-indolylmethyl). Treatment of TBK-SE with Myr enzyme catalyzed the quantitative transformation of aliphatic GLs into ITCs, R -sulforaphane being the major one, as already described [ 20 ], thus indole GLs are known to be hydrolysed into highly unstable ITC and are spontaneously transformed to carbinols.…”

“…TBK-SE was analysed for GL profile and content according to the EU official ISO 9167–1 method [ 19 ] which is based on the HPLC analysis of desulfo-GL, as previously described [ 20 ]. Eight independent HPLC determinations were performed.…”

Effects of coenzyme Q10on the antioxidant system in SD rats exposed to lipopolysaccharide-induced toxicity

“…Catalase (CAT) activity was measured by the amount of hydrogen peroxide (H 2 O 2 ), which is produced by CAT. The decomposition of the substrate was measured using a spectrophotometer at 240 nm, and one unit activity was expressed as moles of H 2 O 2 consumed per minute per mg protein [20]. The lipid peroxidation concentration in the microsomes was assessed by measuring thiobarbituric acid (TBA) substances [21].…”

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

“…Recently, Bacchetti et al (2014) found that supplementation with brassica influenced on serum lipid profile with a significant decrease in total cholesterol, LDL-cholesterol and oxidized LDL. In addition brassica vegetables have been shown to exert a protective effect against many chronic degenerative diseases, including cancer (Herr & Buchler, 2010;Manchali, Murthy, & Patil, 2012;Melega et al, 2013).…”