Dietary lipid-induced changes in enzymes of hepatic lipid metabolism

Autores
Hurtado de Catalfo, Graciela; Tacconi, Maria Josefa; Marra, Carlos Alberto
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Objective To investigate the effect of different dietary oils on the main hepatic enzymes involved in metabolism and their impact on oxidative stress status. Methods Twenty-four male Wistar rats were fed for 60 d on the same basal diet plus different lipid sources from commercial oils: soybean (S), olive (O), coconut (C), and grape seed (G). After sacrifice, the liver lipid fatty acid composition, enzymatic and non-enzymatic components of the antioxidant defense system, and the activity of enzymes involved in lipid metabolism were determined. The concentration of Ca2+ in plasma and liver homogenates was also measured. Results The diets produced significant changes in the total and polar lipid fatty acid compositions and alterations in key enzyme activities involved in lipid metabolism. The S and G groups showed significantly increased oxidative stress biomarkers. The enzymatic and non-enzymatic components of the antioxidant defense system were increased in the O and C groups. The highest levels of nitrite plus nitrate were observed in the S and G groups compared with the O and C groups in plasma and in liver homogenates. These were directly correlated with the Ca2+ concentration. The most beneficial effects were obtained with olive oil. However, it is necessary to study in more detail appropriate mixtures of olive and soybean oils to provide an adequate balance between ω-3 and ω-6 fatty acids. Conclusion Different dietary oils modify the lipid composition of the plasma and liver, local and systemic antioxidant statuses, and the activity of the key enzymes of lipid metabolism. The interrelation between Ca2+ and nitrite plus nitrate could be the causal factor underlying the observed changes.
Fil: Hurtado de Catalfo, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Biotecnología y Biología Molecular. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Instituto de Biotecnología y Biología Molecular; Argentina
Fil: Tacconi, Maria Josefa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Biotecnología y Biología Molecular. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Instituto de Biotecnología y Biología Molecular; Argentina
Fil: Marra, Carlos Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Biotecnología y Biología Molecular. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Instituto de Biotecnología y Biología Molecular; Argentina
Materia
Dietary Oils
Oxidative Stress
Enzymes of Lipid Metabolism
Lipid Composition
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/24036
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/24036
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Dietary lipid-induced changes in enzymes of hepatic lipid metabolismHurtado de Catalfo, GracielaTacconi, Maria JosefaMarra, Carlos AlbertoDietary OilsOxidative StressEnzymes of Lipid MetabolismLipid Compositionhttps://purl.org/becyt/ford/3.3https://purl.org/becyt/ford/3Objective To investigate the effect of different dietary oils on the main hepatic enzymes involved in metabolism and their impact on oxidative stress status. Methods Twenty-four male Wistar rats were fed for 60 d on the same basal diet plus different lipid sources from commercial oils: soybean (S), olive (O), coconut (C), and grape seed (G). After sacrifice, the liver lipid fatty acid composition, enzymatic and non-enzymatic components of the antioxidant defense system, and the activity of enzymes involved in lipid metabolism were determined. The concentration of Ca2+ in plasma and liver homogenates was also measured. Results The diets produced significant changes in the total and polar lipid fatty acid compositions and alterations in key enzyme activities involved in lipid metabolism. The S and G groups showed significantly increased oxidative stress biomarkers. The enzymatic and non-enzymatic components of the antioxidant defense system were increased in the O and C groups. The highest levels of nitrite plus nitrate were observed in the S and G groups compared with the O and C groups in plasma and in liver homogenates. These were directly correlated with the Ca2+ concentration. The most beneficial effects were obtained with olive oil. However, it is necessary to study in more detail appropriate mixtures of olive and soybean oils to provide an adequate balance between ω-3 and ω-6 fatty acids. Conclusion Different dietary oils modify the lipid composition of the plasma and liver, local and systemic antioxidant statuses, and the activity of the key enzymes of lipid metabolism. The interrelation between Ca2+ and nitrite plus nitrate could be the causal factor underlying the observed changes.Fil: Hurtado de Catalfo, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Biotecnología y Biología Molecular. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Instituto de Biotecnología y Biología Molecular; ArgentinaFil: Tacconi, Maria Josefa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Biotecnología y Biología Molecular. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Instituto de Biotecnología y Biología Molecular; ArgentinaFil: Marra, Carlos Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Biotecnología y Biología Molecular. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Instituto de Biotecnología y Biología Molecular; ArgentinaElsevier Science Inc2013-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/24036Hurtado de Catalfo, Graciela; Tacconi, Maria Josefa; Marra, Carlos Alberto; Dietary lipid-induced changes in enzymes of hepatic lipid metabolism; Elsevier Science Inc; Nutrition; 29; 2; 2-2013; 462-4690899-9007CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0899900712003073info:eu-repo/semantics/altIdentifier/doi/10.1016/j.nut.2012.07.012info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:38:05Zoai:ri.conicet.gov.ar:11336/24036instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:38:05.588CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Dietary lipid-induced changes in enzymes of hepatic lipid metabolism
title Dietary lipid-induced changes in enzymes of hepatic lipid metabolism
spellingShingle Dietary lipid-induced changes in enzymes of hepatic lipid metabolism
Hurtado de Catalfo, Graciela
Dietary Oils
Oxidative Stress
Enzymes of Lipid Metabolism
Lipid Composition
title_short Dietary lipid-induced changes in enzymes of hepatic lipid metabolism
title_full Dietary lipid-induced changes in enzymes of hepatic lipid metabolism
title_fullStr Dietary lipid-induced changes in enzymes of hepatic lipid metabolism
title_full_unstemmed Dietary lipid-induced changes in enzymes of hepatic lipid metabolism
title_sort Dietary lipid-induced changes in enzymes of hepatic lipid metabolism
dc.creator.none.fl_str_mv Hurtado de Catalfo, Graciela
Tacconi, Maria Josefa
Marra, Carlos Alberto
author Hurtado de Catalfo, Graciela
author_facet Hurtado de Catalfo, Graciela
Tacconi, Maria Josefa
Marra, Carlos Alberto
author_role author
author2 Tacconi, Maria Josefa
Marra, Carlos Alberto
author2_role author
author
dc.subject.none.fl_str_mv Dietary Oils
Oxidative Stress
Enzymes of Lipid Metabolism
Lipid Composition
topic Dietary Oils
Oxidative Stress
Enzymes of Lipid Metabolism
Lipid Composition
purl_subject.fl_str_mv https://purl.org/becyt/ford/3.3
https://purl.org/becyt/ford/3
dc.description.none.fl_txt_mv Objective To investigate the effect of different dietary oils on the main hepatic enzymes involved in metabolism and their impact on oxidative stress status. Methods Twenty-four male Wistar rats were fed for 60 d on the same basal diet plus different lipid sources from commercial oils: soybean (S), olive (O), coconut (C), and grape seed (G). After sacrifice, the liver lipid fatty acid composition, enzymatic and non-enzymatic components of the antioxidant defense system, and the activity of enzymes involved in lipid metabolism were determined. The concentration of Ca2+ in plasma and liver homogenates was also measured. Results The diets produced significant changes in the total and polar lipid fatty acid compositions and alterations in key enzyme activities involved in lipid metabolism. The S and G groups showed significantly increased oxidative stress biomarkers. The enzymatic and non-enzymatic components of the antioxidant defense system were increased in the O and C groups. The highest levels of nitrite plus nitrate were observed in the S and G groups compared with the O and C groups in plasma and in liver homogenates. These were directly correlated with the Ca2+ concentration. The most beneficial effects were obtained with olive oil. However, it is necessary to study in more detail appropriate mixtures of olive and soybean oils to provide an adequate balance between ω-3 and ω-6 fatty acids. Conclusion Different dietary oils modify the lipid composition of the plasma and liver, local and systemic antioxidant statuses, and the activity of the key enzymes of lipid metabolism. The interrelation between Ca2+ and nitrite plus nitrate could be the causal factor underlying the observed changes.
Fil: Hurtado de Catalfo, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Biotecnología y Biología Molecular. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Instituto de Biotecnología y Biología Molecular; Argentina
Fil: Tacconi, Maria Josefa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Biotecnología y Biología Molecular. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Instituto de Biotecnología y Biología Molecular; Argentina
Fil: Marra, Carlos Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Biotecnología y Biología Molecular. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Instituto de Biotecnología y Biología Molecular; Argentina
description Objective To investigate the effect of different dietary oils on the main hepatic enzymes involved in metabolism and their impact on oxidative stress status. Methods Twenty-four male Wistar rats were fed for 60 d on the same basal diet plus different lipid sources from commercial oils: soybean (S), olive (O), coconut (C), and grape seed (G). After sacrifice, the liver lipid fatty acid composition, enzymatic and non-enzymatic components of the antioxidant defense system, and the activity of enzymes involved in lipid metabolism were determined. The concentration of Ca2+ in plasma and liver homogenates was also measured. Results The diets produced significant changes in the total and polar lipid fatty acid compositions and alterations in key enzyme activities involved in lipid metabolism. The S and G groups showed significantly increased oxidative stress biomarkers. The enzymatic and non-enzymatic components of the antioxidant defense system were increased in the O and C groups. The highest levels of nitrite plus nitrate were observed in the S and G groups compared with the O and C groups in plasma and in liver homogenates. These were directly correlated with the Ca2+ concentration. The most beneficial effects were obtained with olive oil. However, it is necessary to study in more detail appropriate mixtures of olive and soybean oils to provide an adequate balance between ω-3 and ω-6 fatty acids. Conclusion Different dietary oils modify the lipid composition of the plasma and liver, local and systemic antioxidant statuses, and the activity of the key enzymes of lipid metabolism. The interrelation between Ca2+ and nitrite plus nitrate could be the causal factor underlying the observed changes.
publishDate 2013
dc.date.none.fl_str_mv 2013-02
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/24036
Hurtado de Catalfo, Graciela; Tacconi, Maria Josefa; Marra, Carlos Alberto; Dietary lipid-induced changes in enzymes of hepatic lipid metabolism; Elsevier Science Inc; Nutrition; 29; 2; 2-2013; 462-469
0899-9007
CONICET Digital
CONICET
url http://hdl.handle.net/11336/24036
identifier_str_mv Hurtado de Catalfo, Graciela; Tacconi, Maria Josefa; Marra, Carlos Alberto; Dietary lipid-induced changes in enzymes of hepatic lipid metabolism; Elsevier Science Inc; Nutrition; 29; 2; 2-2013; 462-469
0899-9007
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0899900712003073
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.nut.2012.07.012
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science Inc
publisher.none.fl_str_mv Elsevier Science Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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