Effects of chia (Salvia hispanica L.) on oxidative stress and inflammation in ovariectomized adult female Wistar rats

• Published in: Food & function 2019-07, Vol.10 (7), p.4036-4045
• Main Authors: da Silva, Bárbara Pereira, Toledo, Renata Celi Lopes, Mishima, Marcella Duarte Villas, Moreira, Maria Eliza de Castro, Vasconcelos, Christiane Mileib, Pereira, Carlos Eduardo Real, Favarato, Lukiya Silva Campos, Costa, Neuza Maria Brunoro, Martino, Hércia Stampini Duarte
• Format: Article
• Language: English
• Subjects: Animals; Antioxidants; Biomarkers; Brazil; Catalase; Catalase - blood; Cholesterol; Cholesterol, HDL - blood; Cholesterol, LDL - blood; Diet; Diet, High-Fat - adverse effects; Fatty Liver; Female; Gene expression; Gene Expression - drug effects; High density lipoprotein; High fat diet; Hydrofluorocarbons; IL-1β; Inflammation; Inflammation - drug therapy; Interleukin-1beta - blood; Lipid peroxidation; Lipid Peroxidation - drug effects; Lipids; Lipids - blood; Liver - metabolism; Low density lipoprotein; NF-kappa B - blood; NF-κB protein; Ovariectomy; Oxidative stress; Oxidative Stress - drug effects; Parameters; Peroxidation; Peroxisome proliferator-activated receptors; Proteins; Rats; Rats, Wistar; RNA, Messenger - metabolism; Rodents; Salvia - chemistry; Salvia columbariae; Seeds - chemistry; Superoxide dismutase; Superoxide Dismutase-1 - blood; Tumor Necrosis Factor-alpha - blood; Tumor necrosis factor-α; Zinc
• ISSN: 2042-6496; 2042-650X
• DOI: 10.1039/c9fo00862d

The present study investigated the influence of chia consumption on inflammation, oxidative stress, and lipid profiles in adult female ovariectomized rats fed a high-fat diet. Forty ovariectomized and 40 intact (SHAM) rats were allocated into 8 groups (n = 10), and each rat received one of the following four diets: standard diet (ST); standard diet + chia (STC); high-fat diet (HF); and high-fat diet + chia (HFC) for 126 days. Biochemical parameters and biomarkers of lipid peroxidation, inflammation, and oxidative stress were evaluated. The mRNA expression levels of PPAR-α, NFκB, TNF-α and Zn-SOD1 were analyzed, as well as those of TNF-α and IL-1β. Chia intake increased HDL cholesterol (HDL-c) and reduced LDL cholesterol (LDL-c) levels. Plasma catalase activity was elevated in the STC group. Concentrations of TBARS were higher in all groups fed HF. PPAR-α mRNA expression was elevated, and levels of NFκB mRNA expression were reduced in the STC group. mRNA expression and protein levels of TNF-α were lower in rats fed the standard diet. Protein levels of IL-1β were reduced in rats fed the standard diet, and the high fat diet with chia. In general, ovariectomy did not influence the inflammatory and oxidative stress parameters. Chia intake improved antioxidant activity by increasing SOD expression, PPAR-α expression, catalase activity, and HDL-c levels. In addition, chia consumption decreased the concentrations of the inflammatory markers IL-1β and LDL-c.