Martins, M. A., Moss, M. B., Mendes, I. K., Chamma, C. O., Mury, W. V., Águila, M. B., Brunini, T. M., and Mendes-Ribeiro, A.
Introduction: Despite the cardiovascular benefits provided by polyunsaturated fatty acids (PUFA), there has been concern that these fatty acids exhibit the highest sensitiveness to peroxidation, which in turn could enhance production of reactive oxygen species. Here, we investigated the effects of different amounts of fish oil on oxidative status in red blood cells (RBC) from mice fed a high fat diet. Methods: C57BL/6 male mice were divided into six groups based on the diet offered; the control group was fed with a standard diet (10% lipids) and the others groups were fed with isoenergetic high fat diets (50% lipids) containing 0%, 10%, 20%, 30%, or 40% of fish oil. The high fat diets were composed of a mixture of lard and fish oil, with a gradual replacement of lard by fish oil. At the end of the experimental period (12 weeks), the animals were anaesthetized with intraperitoneal sodium pentobarbital (0.42 mg/g). Blood samples obtained by cardiac puncture were collected into a tube containing heparin and RBC were isolated by centrifugation. Oxidative damage in RBC was evaluated by determination of carbonyl groups and by the concentration of malondialdehyde (MDA). The activity of catalase (CAT), glutathione peroxidase (GPx) and superoxide dismutase (SOD) enzymes was analysed to evaluate the antioxidant status. The experimental protocols were approved by the local Ethics Committee (CEUA/033/2011). Comparisons among groups were done by one-way ANOVA followed by a Holm-Sidak post-hoc test. Significance level was set at 5%. Results: Table 1 shows the results of the oxidative stress parameters. Diets absent (F0) or with high concentrations of fish oil (F20, F30, F40) induced an increased RBC lipid peroxidation than standard chow diet. F0 mice also showed an increased protein oxidative damage, assessed by the quantification of carbonyl groups, compared to control, F20, F30, and F40 mice. No significant difference in protein oxidation was observed among none of the fish-oil fed mice. The antioxidant enzyme analysis showed that SOD activity in RBC from F0 and F10 groups was decreased compared to control group. The activity of the other antioxidant enzymes, CAT and GPx, did not differ among groups, except for a reduction in GPx levels from the F40 group compared to the F20 group. Conclusion: Lipid peroxidation of RBC rises linearly with increasing amounts of fish oil in the diet, however this increased susceptibility was not reflected in protein damage. The use of antioxidant products during dietary fish oil supplementation could be an alternative to ensure that their consumption does not result in detrimental secondary effects. Table 1. Oxidative stress parameters. Where applicable, the authors confirm that the experiments described here conform with The Physiological Society ethical requirements. [ABSTRACT FROM AUTHOR]