Adding a purple corn extract in rats supplemented with chia oil decreases gene expression of SREBP-1c and retains Δ5 and Δ6 hepatic desaturase activity, unmodified the hepatic lipid profile
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Flavonoids upregulate gene expression of PPAR-alpha and underregulate the gene expression of SREBP-lc, and their intake increases the plasmatic concentration of n-3 LC-PUFAs. However, the biological mechanisms underlying these effects have not been elucidated. In this work, the effect of oral supplementation of ALA from chia (Salvia hispanica L.) seed oil and anthocyanins from a purple com extract (PCE) on gene expression of SREBP-lc, PPAR and A5 alpha and A Delta 5desat Delta 6ases (A5D and(Delta 5), th Delta 6)tivity of these enzymes in the liver as well as the hepatic lipid profile were evaluated in thirty-six female Sprague Dawley rats whose diet was supplemented with olive oil (OL), chia oil (CH), olive oil and PCE (OL + PCE) or chia oil and PCE (CH + PCE). Gene expression of PPAR-a wk nif alpha cantly higher when supplemented with CH and CH + PCE, SREBP-lc gene expression was higher when supplemented with chia oil. CH supplementation enhanced A5D expressi Delta n whereas no significant differences between treatments were observed concerning A6D gene exp Delta ession. Activities of both desaturases were increased by including olive oil (OL + PCE and OL), and they were found to be higher in CH + PCE respect to CH for both enzymes. The ALA and n-3 LCPUFAs hepatic content was higher with CH, decreasing the levels of AA and n-6 LCPUFAs. It is concluded that the joint action of flavonoids such as anthocyanins and ALA show an antiadipogenic effect. Desaturase activity was inhibited by ALA and kept by the anthocyanins from PCE, thus anthocyanins would exert a protective effect on the desaturase activity but they would not affect on its gene expression, however, high doses of ALA increased the production of its metabolites, masking the effect of PCE.
Artículo de publicación ISI
Quote ItemProstaglandins, Leukotrienes and Essential Fatty Acids 132 (2018) 1–7
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