Ω3-Polyunsaturated fatty acids prevent lipoperoxidation, modulate antioxidant enzymes, and reduce lipid content but do not alter glycogen metabolism in the livers of diabetic rats fed on a high fat thermolyzed diet

Abstract

Ω3-Polyunsaturated fatty acids (Ω3-PUFAs) are known to act as hypolipidaemics, but the literature is unclear about the effects that Ω3-PUFAs have on oxidative stress in obese and diabetic patients. In this study, our aim was to investigate the effects of Ω3-PUFAs on oxidative stress, including antioxidant enzyme activity and hepatic lipid and glycogen metabolism in the livers of diabetic and non-diabetic rats fed on a high fat thermolyzed diet. Rats were divided into six groups: (1) the control group (C), (2) the control diabetic group (D), (3) the high fat thermolyzed diet group (HFTD), which were fed a diet that was enriched in fat that was heated for 60 min at 180°C, (4) the high fat thermolyzed diet diabetic group (D + HFTD), (5) the high fat thermolyzed diet + Ω3 polyunsaturated fatty acid group (HFTD + Ω3), and (6) the high fat thermolyzed diet + Ω3 polyunsaturated fatty acid diabetic group (D + HFTD + Ω3). The most important finding of this study was that Ω3-PUFAs are able to reduce triglycerides, non-esterified fatty acid, lipoperoxidation levels, advanced glycation end products, SOD/CAT enzymatic ratio, and CAT immunocontent and increase SOD2 levels in the livers of diabetic rats fed with a HFTD. However, Ω3-PUFAs did not alter the observed levels of protein damage, blood glucose, or glycogen metabolism in the liver. These findings suggest that Ω3-PUFAs may represent an important auxiliary adjuvant in combating some diseases like diabetes mellitus, insulin resistance, and non-alcoholic fatty liver disease.

Diets Rich in Polyunsaturated Fatty Acids With Different Omega-6/Omega-3 Ratio Decrease Liver Content of Saturated Fatty Acids Across Generations of Wistar Rats

“…Diets rich in n-3 and n-6 were effective in reduce plasma triglycerides levels (de Assis et al 2012), and the reduction observed in the F2 of low n-6/n-3 ratio, can also be an indicative of a reduction in the risk of developing metabolic syndromes (Poudyal et al 2011). Besides the triglycerides concentration on plasma, the decrease in blood NEFA concentration in the F2 generation on the group that always received the low n-6/n-3 ratio, compared with the control diet, contribute to the evidences of the effectiveness of omega-3 fatty acids in regulating the lipid metabolism.…”

Dietary Supplementation with Raspberry Seed Oil Modulates Liver Functions, Inflammatory State, and Lipid Metabolism in Rats

“…In contrast, high doses of n-3 PUFAs may trigger oxidative stress, mostly due to their high degree of unsaturation, which makes them potential substrates for the formation of lipoperoxides (18). In a study of diabetic rats fed a high-fat diet, however, de Assis et al (49) showed some beneficial effects of n-3 PUFAs on oxidative stress induced in the liver, including a FIGURE 1 Liver GSH and GSSG concentrations and the GSH to GSSG ratio in rats fed a control or an HF/LF diet without or with RO for 8 wk. The C and HF/LF groups were fed a control and HF/LF diet, respectively.…”

Cerebral Ketone Body Oxidation Is Facilitated by a High Fat Diet Enriched with Advanced Glycation End Products in Normal and Diabetic Rats

“…After confirming the induction of diabetes (hyperglycemia) by alloxan, each group was subdivided into 2 sub-groups ( n = 10 per group), as follows: (i) groups that received standard laboratory rat chow and (ii) HAGE–groups that received a high fat diet, which was enriched with AGEs by heating the diet for 60 min at 180°C. The heating regimen of the diets was based on (de Assis et al, 2012), who reported a high AGE content (~1 U/μg) in a heated high fat diet. During the 4-week dietary treatments, the animals had free access to food and water.…”

“…It appears to be an initial period during which the effects on metabolism emerge and are not so harmful. This may represent perhaps an optimal time for future therapeutic interventions (de Assis et al, 2012). More details about the diet composition are presented in Table 1.…”