High fat diet and high polyphenols beverages effects in enzymatic and non-enzymatic antioxidant activity / Efectos de dieta con alto contenido de grasa y bebidas ricas en polifenoles en la actividad antioxidante enzimática y no enzimática

Background: High fat diets have been implicated in the generation of reactive oxygen species (ROS). Polyphenols from grapes may reduce ROS and restore oxidative balance. The aim of this study is to investigate the antioxidant properties of high polyphenols beverages associated with a high fat diet in enzymatic and non-enzymatic antioxidant activity. Material and methods: Fifty female rats were divided into five groups: a) control group (CG) - control diet (4% fat); b) high fat diet group (HFD) - high fat diet (20% fat); c) grape juice group (GJ) - grape juice (15 ml/day) + high fat diet; d) red wine group (RW) - red wine (10 ml/day) + high fat diet; and e) resveratrol solution group (RS) - resveratrol solution (15 ml/day) + high fat diet. Eight weeks later, the superoxide dismutase, catalase and glutathione peroxidase activities were measured. Superoxide dismutase activity was assayed by measuring the inhibition of adrenaline auto-oxidation, catalase by the decrease rate in hydrogen peroxide and glutathione peroxidase by monitoring the oxidation of nicotinamide adenine dinucleotide phosphate. Non-enzymatic antioxidant activity was assessed by oxygen radical absorbance capacity and DDPH (free radical sequestration 2,2-diphenyl-1-picryhydracil) method in the animal’s plasma. Results: GC and GJ presented the lowest glutathione peroxidase activity, pointing to a possible protective effect of grape juice against high levels of ROS (p < 0.05). RW increased catalase activity when compared to the RS (p <0 .05). Superoxide dismutase activity and non-enzymatic antioxidant plasma activity were similar in all groups. Conclusion: Grape juice showed to be the most effective in minimizing the deleterious effects of a high fat diet. Resveratrol did not present any benefit and red wine possibly shows a harmful effect due to ethanol content (AU)

Introducción: las dietas ricas en grasas se han implicado en la generación de especies reactivas del oxigeno (ROS). Los polifenoles de las uvas pueden reducir el ROS y restaurar el equilibrio oxidativo. El objetivo de este estudio es investigar las propiedades antioxidantes de las bebidas ricas en polifenoles asociadas con una dieta rica en grasa en la actividad antioxidante enzimática y no enzimática. Material y métodos: cincuenta ratas fueron divididas en cinco grupos: a) grupo control (CG) - dieta de control (4% de grasa); b) grupo rica en grasa (HFD) - dieta con 20% de grasa; c) jugo de uva (GJ) - jugo (15 ml/día) + dieta rica en grasas; d) vino tinto (RW) - vino tinto (10 ml/día) + dieta rica en grasas; y e) grupo solución de resveratrol (RS) - solución de resveratrol (15 ml/día) + dieta rica en grasas. Se midieron superoxido dismutasa, catalasa y glutation peroxidasa. La actividad de superoxido dismutasa para la inhibición de la auto-oxidación de adrenalina, la catalasa por la tasa de disminución de peróxido de hidrogeno y glutation peroxidasa monitorizando la oxidación de nicotinamida adenina dinucleotido fosfato. La actividad antioxidante no enzimatica se midió por el método de capacidad de absorción de radicales de oxígeno y DDPH (moléculas estables de radicales libres 2,2-difenil-1-picrihidrazilo). Resultados: GC y GJ presentaron la menor actividad de glutation peroxidasa, señalando un posible efecto protector del jugo de uva frente a altos niveles de ROS (p < 0,05). RW aumento la actividad de catalasa en comparación con RS (p < 0,05). Superoxido dismutasa y la actividad antioxidante no enzimatica fueron similares. Conclusiones: el jugo demostró ser el más eficaz para minimizar los efectos deletereos de una dieta rica en grasas. Resveratrol no presento ningún beneficio y el vino tinto posiblemente muestra un efecto perjudicial debido al contenido de etanol (AU)

High fat diet and high polyphenols beverages effects in enzymatic and non-enzymatic antioxidant activity.

BACKGROUND: High fat diets have been implicated in the generation of reactive oxygen species (ROS). Polyphenols from grapes may reduce ROS and restore oxidative balance. The aim of this study is to investigate the antioxidant properties of high polyphenols beverages associated with a high fat diet in enzymatic and non-enzymatic antioxidant activity. MATERIAL AND METHODS: Fifty female rats were divided into five groups: a) control group (CG) - control diet (4% fat); b) high fat diet group (HFD) - high fat diet (20% fat); c) grape juice group (GJ) - grape juice (15 ml/day) + high fat diet; d) red wine group (RW) - red wine (10 ml/day) + high fat diet; and e) resveratrol solution group (RS) - resveratrol solution (15 ml/day) + high fat diet. Eight weeks later, the superoxide dismutase, catalase and glutathione peroxidase activities were measured. Superoxide dismutase activity was assayed by measuring the inhibition of adrenaline auto-oxidation, catalase by the decrease rate in hydrogen peroxide and glutathione peroxidase by monitoring the oxidation of nicotinamide adenine dinucleotide phosphate. Non-enzymatic antioxidant activity was assessed by oxygen radical absorbance capacity and DDPH (free radical sequestration 2,2-diphenyl-1-picryhydracil) method in the animal's plasma. RESULTS: GC and GJ presented the lowest glutathione peroxidase activity, pointing to a possible protective effect of grape juice against high levels of ROS (p < 0.05). RW increased catalase activity when compared to the RS (p <0 .05). Superoxide dismutase activity and non-enzymatic antioxidant plasma activity were similar in all groups. CONCLUSION: Grape juice showed to be the most effective in minimizing the deleterious effects of a high fat diet. Resveratrol did not present any benefit and red wine possibly shows a harmful effect due to ethanol content.