In vitro EVALUATION OF THE ANTIBACTERIAL AND MODULATORY ACTIVITIES OF CORN AND SOY FIXED OILS / Evaluación in vitro de la actividad antibacteriana y moduladora de aceites de maíz y soja

Nowadays, it is widely known that resistant pathogenic strains are becoming one of the greatest health problems related to human sciences. It is also known that fatty acids can present antimicrobial activity. The corn and soy oils are rich in fatty acids. In this regard, this work aimed to evaluate antibacterial and modulatory activity of these two industrial fixed oils. Both tests were performed using the microdilution method to Minimum inhibitory concentration under 1024 mg/ml. The aminoglycosides activity was enhanced by combining corn oil using E. coli 27. One of the mechanisms that might explain the synergism toward the corn oil, in part, might be due to the hidrophobic nature of the saturated and unsaturated lipids present in the sample. The results indicate that fixed oils might play a role as an alternative way to potentiate of the antimicrobial drugs.

Hoy en día, es ampliamente conocido que las cepas patógenas resistentes a antibioticos se están convirtiendo en uno de los mayores problemas de salud en el campo de la ciencias de la salud. También se sabe que los ácidos grasos pueden presentar actividad antimicrobiana. Los aceites de maíz y de soja son ricos en ácidos grasos. En este sentido, esta investigacion dirigida para evaluar la actividad antibacteriana y modulador de estos dos aceites fijos usados industrialmente. Ambas pruebas se realizaron utilizando el método de microdilución de concentración inhibitoria mínima en 1,024 mg/ml. La actividad de los aminoglucósidos se mejoró mediante la combinación de aceite de maíz usando E. coli 27. Uno de los mecanismos que podrían explicar la sinergia hacia el aceite de maíz, en parte, podría ser debido a la naturaleza hidrofóbica de los lípidos saturados e insaturados presentes en la muestra. Los resultados indican que los aceites fijos podrían desempeñar un papel como una forma alternativa para potenciar de los fármacos antimicrobianos.

Efecto de la combinación de dieta hiperlipídica y la privación de estrógeno sobre la integridad ósea bucal de ratas / Effect of association high fat diet: hypoestrogenism on bone integrity: of oral rats

El objetivo de este estudio fue evaluar el efecto de la deficiencia de estrógenos asociada con dieta hiperlipídica sobre la integridad de la mandíbula de ratas. Para este experimento se selecionaron Ratas Wistar fueron divididas en 4 grupos: Control (C4%), Control hiperlipídica19% (C19%), ovariectomizadas 4% (OVX4%) y Ovariectomizada 19% (OVX19%). El experimento empezó con la castración (90 días), seguida de dieta hiperlipídica durante 30 días. Al fin, la sangre fue recogida para el análisis de los niveles séricos de calcio, fósforo, fosfatasa alcalina y estradiol. El fósforo disminuyó cuando hay aumento de la fosfatasa alcalina en todos los grupos en comparación con el C4%. En las vértebras L4, los pesos inmersos y húmedos aumentarán con la castración y la dieta hiperlipídica, mientras que el porcentaje de materia orgánica y minerales disminuyeron. En las mandíbulas, los pesos inmersos, húmedos y la densidad ósea aumentaran con la castración, pero disminuyeron con la combinación de castración / dieta. En las cenizas de las mandíbulas, el porcentaje de magnesio aumentó significativamente en todos los grupos. En las pruebas biomecánicas de las vértebras L4 y fémur no se encontraron diferencias significativas entre los grupos. Sin embargo, los grupos alimentados con dieta hiperlipídica tuvieron una menor resistencia a la tensión aplicada en la mandíbula. Dentro de las limitaciones del estudio, se puede notar que en estas ratas, la deficiencia de esteroides sexuales asociada con la dieta hiperlipídica influye negativamente sobre la integridad del hueso mandibular...

The aim of this study was to evaluate the effect of estrogen deficiency associated with a high fat diet on bone integrity of the jaw of rats. The pregnant rats were evaluated by vaginal cytology were 90 days old, divided into four groups: Control (C4%), Control hiperlipídica19% (C19%), ovariectomized 4% (OVX4%) and Ovariectomized19% (OVX19%). The experiment began with castration (90 days), followed by feeding with a high fat diet for 30 days. At the end, blood was collected. Jaws, vertebrae L4 and femur were removed and prepared for analysis. There were no differences in food intake, the body length or in bone measurements. Serum calcium decreased in the castrated groups. The level of phosphorus decreased and alkaline phosphatase increased in all groups. Some differences were observed among physical parameters. L4 vertebrae, immersed and wet weights increased with castration and the high fat diet, while the percentage of organic material and mineral decreased. In the jaws, immersed and wet weights and bone density increased with castration, but decreased with the combination spaying/fat diet. Bone volume and percentage of water decreased with intake of high fat diet. In the ashes of the jaws percentages of magnesium were increased in all groups, without changes in calcium and phosphorus. Groups fed with high-fat diets had lower resistance to the applied voltage in the jaw. It was demonstrated in these rats that, the deficiency of sex steroids associated with a high fat diet negatively influences mandibular bone integrity...

The effects of heated vegetable oils on blood pressure in rats

OBJECTIVES: The goal of this study was to determine the possible mechanism that is involved in the blood pressureraising effect of heated vegetable oils. METHODS: Adult male Sprague-Dawley rats were divided into 11 groups; the control group was fed with rat chow, and the other groups were fed with chow that was mixed with 15 percent weight/weight palm or soy oils, which were either in a fresh form or heated once, twice, five, or ten times. Blood pressures were measured at the baseline and throughout the 24-week study. Plasma nitric oxide levels were assessed prior to treatment and at the end of the study. Following 24 weeks, the rats were sacrificed to investigate their vascular reactivity using the thoracic aorta. RESULTS: Palm and soy oils had no detrimental effects on blood pressure, and they significantly elevated the nitric oxide contents and reduced the contractile responses to phenylephrine. However, trials using palm and soy oils that were repeatedly heated showed an increase in blood pressure, enhanced phenylephrine-induced contractions, reduced acetylcholine- and sodium nitroprusside-induced relaxations relative to the control and rats that were fed fresh vegetable oils. CONCLUSIONS: The blood pressure-raising effect of the heated vegetable cooking oils is associated with increased vascular reactivity and a reduction in nitric oxide levels. The chronic consumption of heated vegetable oils leads to disturbances in endogenous vascular regulatory substances, such as nitric oxide. The thermal oxidation of the cooking oils promotes the generation of free radicals and may play an important contributory role in the pathogenesis of hypertension in rats.

Fresh soy oil protects against vascular changes in an estrogen-deficient rat model: an electron microscopy study

OBJECTIVE: To observe the effects of consuming repeatedly heated soy oil on the aortic tissues of estrogen-deficient rats. METHODS: Thirty female Sprague Dawley rats (200- 250 g) were divided equally into five groups. One group served as the normal control (NC) group. The four treated groups were ovariectomized and were fed as follows: 2 percent cholesterol diet (OVXC); 2 percent cholesterol diet + fresh soy oil (FSO); 2 percent cholesterol diet + once-heated soy oil (1HSO); and 2 percent cholesterol diet + five-times-heated soy oil (5HSO). After four months, the rats were sacrificed, and the aortic tissues were obtained for histological studies. RESULTS: After four months of feeding, the NC, FSO and 1HSO groups had a lower body weight gain compared to the OVXC and 5HSO groups. The tunica intima/media ratio in the 5HSO group was significantly thicker (p < 0.05) compared to the NC, OVXC and FSO groups. Electron microscopy showed that endothelial cells were normally shaped in the FSO and NC groups but irregular in the 1HSO and 5HSO groups. A greater number of collagen fibers and vacuoles were observed in the 5HSO group compared to the other treatment groups. CONCLUSIONS: Fresh soy oil offered protection in the estrogen-deficient state, as these rats had similar features to those of the NC group. The damage to the tunica intima and the increase in the ratio of tunica intima/media thickness showed the deleterious effect of consuming repeatedly heated soy oil in castrated female rats.