scholarly journals Tissue Antioxidant Status and Lipid Peroxidation Are Related to Dietary Intake of n-3 Polyunsaturated Acids: A Rabbit Model

Antioxidants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 681
Author(s):  
Simona Mattioli ◽  
Giulia Collodel ◽  
Cinzia Signorini ◽  
Elisa Cotozzolo ◽  
Daria Noto ◽  
...  
Keyword(s):  
Vitamin E ◽  
Rabbit Model ◽  
Zealand White Rabbit ◽  
Oxidative Status ◽  
Tocopheryl Acetate ◽  
Adult Rabbit ◽  
Standard Diet ◽  
Dietary Pufa ◽  
Pufa Supplementation ◽  
Chain Pufa

Polyunsaturated fatty acid (PUFA) metabolism and tissue distribution is modulated by the oxidation of these molecules. This research aimed to investigate the implication of dietary n-3 PUFA supplementation (precursor and long-chain PUFA) on the PUFA profile and oxidative status of the liver, testis, and brain of adult rabbit bucks. Twenty New Zealand White rabbit bucks were divided into four experimental groups (n = 5 per group) and were fed different diets for 110 days: control (CNT), standard diet containing 50 mg/kg alpha-tocopheryl acetate (vitamin E); CNT+, standard diet + 200 mg/kg vitamin E; FLAX, standard diet + 10% flaxseed + 200 mg/kg vitamin E; or FISH, standard diet + 3.5% fish oil + 200 mg/kg vitamin E. Antioxidants (enzymatic and non-enzymatic), oxidative status (malondialdehyde and isoprostanoids), and n-3 and n-6 PUFAs of tissues were analysed. A chain mechanism of oxidant/antioxidant molecules, which largely depended on the particular PUFA composition, was delineated in the different organs. The liver showed an oxidant/antioxidant profile and lipid pathways widely modulated by PUFA and vitamin E administration; on the other hand, the testis’ oxidative profile rather than its lipid profile seemed to be particularly affected, an outcome opposite to that of the brain (modulation operated by dietary PUFA).

Effects of Dietary Carnosine and Vitamin E on Antioxidant and Oxidative Status of Rats

2008 ◽  
Vol 78 (45) ◽  
pp. 230-237 ◽  
Author(s):  
Wissam Ibrahim ◽  
Vickie Tatumi ◽  
Che-Chung Yeh ◽  
Chuen Bin Hong ◽  
Ching Kuang Chow
Keyword(s):  
Vitamin E ◽  
Antioxidant Status ◽  
Conjugated Dienes ◽  
Oxidative Status ◽  
Tocopheryl Acetate ◽  
Protein Carbonyls ◽  
Dietary Vitamin ◽  
Sprague Dawley ◽  
Deficient Diet ◽  
Sprague Dawley Rats

The purpose of this study was to determine if moderate levels of carnosine supplement, alone or in combination with vitamin E, enhance antioxidant status and/or provide protection against oxidative stress. Fiftyfour one-month-old male Sprague-Dawley rats were fed a basal vitamin E-deficient diet supplemented with either 0, 200, or 1000 mg L-carnosine, and either 0, 10, or 100 IU vitamin E (as all rec-α-tocopheryl acetate) per kg diet for 15 weeks. The antioxidant and oxidative status were assessed in the skeletal muscle, liver, and blood. Dietary vitamin E, but not carnosine, increased levels of vitamin E, decreased tissue peroxidizability, prevented incidence of myodegeneration, and reduced erythrocyte hemolytic stress. The levels of conjugated dienes, protein carbonyls, ascorbic acid, and nonprotein sulfhydryls, and activities of catalase, glutathione (GSH) peroxidase, and aldehyde dehydrogenase were not significantly altered by dietary carnosine or vitamin E. The results obtained suggest that supplementation of carnosine at levels of up to 1000 mg/kg diet does not significantly affect the antioxidant and oxidative status of rats.

Lower Oral Doses of Micellized α-Tocopherol Compared to α-Tocopheryl Acetate in Feed Modify Fatty Acid Profiles and Improve Oxidative Status in Pigs

2014 ◽  
Vol 84 (5-6) ◽  
pp. 229-243 ◽  
Author(s):  
Ana Rey ◽  
Daniel Amazan ◽  
Gustavo Cordero ◽  
Alvaro Olivares ◽  
Clemente J. López-Bote
Keyword(s):  
Fatty Acid ◽  
Vitamin E ◽  
Fatty Acid Profile ◽  
Oxidative Status ◽  
Tocopheryl Acetate ◽  
Antioxidant Power ◽  
Oral Supplementation ◽  
Muscle Tissues ◽  
Ferric Reducing Antioxidant Power ◽  
Weaning Piglets

Abstract. This study evaluated the effect of vitamin E supplementation source, and the dose given to sows or piglets, on the fatty acid profile of colostrum, milk, subcutaneous and intramuscular fat, and the oxidative status of piglets at 39 days of age. Sows (n = 10) were given 150 mg dl-α-tocopheryl acetate/d in feed, or 75 or 50 mg micellized-d-α-tocopherol/d in water from Day 103 of pregnancy. Weaning piglets from each group of sows (n = 7) received 3.33 mg dl-α-tocopheryl acetate/d in feed, or 1.7 mg micellized-d-α-tocopherol/d or 1.1 mg micellized-d-α-tocopherol/d in water for 14 days. Colostrum from sows supplemented with micellized-d-α-tocopherol had a lower proportion of C20:0 (P = 0.02), C18:4 n-3 (P = 0.03) and a higher C18:1 n-9 to C18:0 ratio than those given dl-α-tocopheryl acetate. Supplementation with micellized-d-α-tocopherol decreased the C18:0 proportion (P = 0.04) and the C18:1 n-9 to C18:0 ratio (P = 0.03) in milk, whereas the C18:1 n-7 proportion increased (P = 0.03) compared to dl-α-tocopheryl acetate. Composition was affected by the d-α-tocopherol dose. A similar trend to that observed in milk was observed in fatty acid composition in piglet fat. Piglets supplemented with micellized-d-α-tocopherol at low doses did not have different ferric reducing antioxidant power in muscle tissues (P = 0.31) than when they were supplemented with dl-α-tocopheryl acetate. Piglets given 1.7 mg micellized-d-α-tocopherol/d had lower oxidized glutathione than those given 1.1 mg/d (P = 0.0055). In conclusion, oral supplementation of sows (75 mg/d) and piglets (1.7 mg/d) with micellized natural vitamin E modified the fatty acid profile of piglet tissues and improved their oxidative status.

scholarly journals Influence of Dietary Supplementation with Prebiotic, Oregano Extract, and Vitamin E on Fatty Acid Profile and Oxidative Status of Rabbit Meat

2017 ◽  
Vol 2017 ◽  
pp. 1-9 ◽  
Author(s):  
Simona Mattioli ◽  
Raffaella Cardinali ◽  
Michele Balzano ◽  
Deborah Pacetti ◽  
Cesare Castellini ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Vitamin E ◽  
Water Extract ◽  
Dietary Supplementation ◽  
Oxidative Status ◽  
Control Group ◽  
Standard Diet ◽  
Rabbit Meat ◽  
Meat Samples

The effect of dietary supplementation with vitamin E, oregano, and prebiotic on fatty acids and oxidative profiles of rabbit meat (loin and hind leg) was evaluated. New Zealand white rabbits weaned at 30 days of age were fed with one of six diets until 80 days of age: standard diet includingω3 polyunsaturated fatty and conjugated linolenic acids sources (S) and five diets adding vitamin E (150 ppm, E), oregano water extract (2 g/kg feed diet, O), prebiotic (THEPAX® 1.5 g/kg feed diet, T), vitamin E plus prebiotic (TE), and oregano water extract plus prebiotic (TO), respectively. The lipid oxidative status (TBARS) showed lower values with respect to S, mainly when vitamin E was administered. In particular, all the experimental diets decreased TBARS values with respect to the control group in the loin, but no effect was found in the hind leg. In all feed samples, the amounts of fatty acid classes increased in the following order: polyunsaturated fatty acids > monounsaturated fatty acid > saturated fatty acid. The dietary supplementations did not affect the fatty acid composition of meat. The experimented diets compared to the control were not able to provide a selective increase of bioactive fatty acid in meat samples; however, the six nutritional strategies led to highly nutritional rabbit meat with an interesting value of theω6/ω3 ratio.

The effect of vitamin E and long-chain polyunsaturated fatty acid supplementation of pregnant and lactating ewes on the transfer of vitamin E to the lamb

2003 ◽  
Vol 2003 ◽  
pp. 61-61
Author(s):  
J. L. Capper ◽  
R. G. Wilkinson ◽  
E. Kasapidou ◽  
S. E. Pattinson ◽  
A. M. Mackenzie ◽  
...  
Keyword(s):  
Vitamin E ◽  
Maternal Diet ◽  
Dietary Vitamin ◽  
Chain Polyunsaturated Fatty Acid ◽  
Biochemical Mechanism ◽  
Pufa Supplementation ◽  
Fatty Acid Supplementation ◽  
Chain Pufa ◽  
Vitamin E Status ◽  
Long Chain

It is reported that supplementing pregnant ewes with supra-optimal levels of vitamin E improves neonatal lamb vigour and growth rate (Merrell, 1998). The biochemical mechanism behind these observations has yet to be elucidated as several studies report negligible placental vitamin E transfer in ruminants (Van Saun et al., 1989); consequently, lambs may be clinically deficient in this nutrient at birth and achieve a satisfactory vitamin E status via colostrum ingestion. Lamb vitamin E status may be further diminished by the addition of polyunsaturated fatty acids (PUFAs) to the maternal diet. However, PUFA supplementation demonstrably enhances foetal and neonatal development in human studies (Morley, 1998) although these effects have not been investigated in ruminants to any depth. The objective of this experiment was to investigate the effects of dietary vitamin E in combination with long-chain PUFA supplementation of ewes on ewe and lamb performance.

scholarly journals Lipid peroxidation status as an index to evaluate the influence of dietary fats on vitamin E requirements of young pigs

1996 ◽  
Vol 75 (1) ◽  
pp. 81-95 ◽  
Author(s):  
Yao H. Wang ◽  
J. Leibholz ◽  
W. L. Bryden ◽  
D. R. Fraser
Keyword(s):  
Lipid Peroxidation ◽  
Vitamin E ◽  
Clinical Signs ◽  
Thiobarbituric Acid ◽  
Dietary Fats ◽  
Tocopheryl Acetate ◽  
Dietary Vitamin ◽  
Dietary Pufa ◽  
Young Pigs ◽  
Suitable Index

The aims of the present study were to establish a suitable criterion for estimating the vitamin E requirement for young pigs, and to investigate the influence of dietary fats on the requirement of this nutrient. In Expt 1 weaned pigs were given a semi-purified diet supplemented with 0,20, or 100 mg DL- α-tocopheryl acetate/kg. Pigs in Expt 2 were fed on diets containing 10 g sunflower oil (SO) stripped of vitamin E/kg in diets 1 and 2, 100 g SO/kg in diets 3 and 4, and 100 g tallow/kg in diet 5. Diets 2, 4 and 5 were supplemented with DL-α-tocopheryl acetate at 20 mg/kg for 0·28 d and 50 mg/kg for 29–56 d of the experiment respectively. Results showed that vitamin E concentrations in plasma and tissues reflected dietary levels of vitamin E. No apparent clinical signs of vitamin 'E deficiency were observed, but pigs fed on diets without vitamin E supplementation showed a higher (P < 0·05) lipid peroxidation status as indicated by thiobarbituric acid-reactive substances in erythrocytes, and ethane and pentane levels in exhaled gases than those fed on supplemental diets. This indicated that the former was deficient in vitamin E. Data in Expt 1 suggested that supplementation with 20 mg DL-α-tocopheryl acetate/kg is adequate for young pigs when the diet contains 30 g lard/kg. However, results in Expt 2 showed that this level was inadequate when the diet contains 100 g SO/kg or its equivalent to 70 mg polyunsaturated fatty acids (PUFA)/g. Vitamin E and lipid peroxidation status of pigs were affected by both dietary vitamin E and dietary PUFA. This demonstrates that the requirement for vitamin E in young pigs increases as PUFA levels in the diet increase. The present study shows that lipid peroxidation response of pigs is a suitable index to evaluate vitamin E requirements.

scholarly journals Dietary lipid oxidation and vitamin E supplementation influence in vivo erythrocyte traits and postmortem leg muscle lipid oxidation in broiler chickens

2010 ◽  
Vol 90 (2) ◽  
pp. 197-202 ◽  
Author(s):  
A. Schiavone ◽  
J. Nery ◽  
J A Choque-López ◽  
M D Baucells ◽  
A C Barroeta
Keyword(s):  
Vitamin E ◽  
Lipid Oxidation ◽  
Sunflower Oil ◽  
Dietary Lipid ◽  
Oxidative Status ◽  
Dietary Lipids ◽  
Tocopheryl Acetate ◽  
Negative Effects ◽  
Vitamin E Supplementation

The present work aimed to assess: (1) whether the oxidative status of dietary lipids or vitamin E supplementation influences in vivo erythrocyte integrity of chickens, and (2) whether erythrocyte stability is related to musculus iliotibialis susceptibility to lipid peroxidation. Thirty-six broilers were fed a basal diet supplemented with: sunflower oil (SO), sunflower oil and α-tocopheryl acetate (SO + E), and oxidized sunflower oil (SO-OX). In vivo hemolysis rate (HR) and thiobarbituric acid reactive substances (TBARS) of erythrocytes were measured. Postmortem, the TBARS of m. iliotibialis was determined. Erythrocyte HR and TBARS were higher in SO-OX than SO and SO + E groups (P < 0.001). Erythrocyte and muscle TBARS were highly correlated (r2 > 0.93). The SO-OX induced negative effects, indicating that dietary lipid quality is rapidly translated in negative effects to erythrocytes and muscle. In vivo erythrocyte TBARS proved to be a good indicator of meat oxidative status. Key words: Broiler, vitamin E, lipid oxidation, TBARS, erythrocytes, hemolysis

scholarly journals Gradually increasing vitamin E dose allow to increase dietary polyunsaturation level while maintaining the oxidation status of lipids and proteins in chicken breast muscle

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Piotr Sałek ◽  
Paweł Konieczka ◽  
Wiesław Przybylski ◽  
Danuta Jaworska ◽  
Aleksandra Rosikiewicz ◽  
...  
Keyword(s):  
Vitamin E ◽  
Lipid Oxidation ◽  
Beef Tallow ◽  
Sensory Quality ◽  
Oxidative Status ◽  
Tocopheryl Acetate ◽  
Dietary Vitamin ◽  
Commercial Chicken ◽  
Supplemental Fat

Abstract Feeding broilers diets high in n-3 long-chain polyunsaturated fatty acids (n-3 PUFA) increases their incorporation into the meat but it may compromises meat quality due to oxidation of lipids and protein. Increased dietary vitamin E (vE) level downregulate this process, but its excessive level might exceed the physiological requirements for the maintenance of redox balance. This study investigated the sensory characteristics and oxidative status of meat from chickens fed diets supplemented with fish oil (FO) with or without gradually increasing doses of vE. The meat samples were obtained from total of 27 female broilers of Ross 308 strain (9 birds per each of 3 dietary treatment), which were housed according to the standard management practice for commercial chicken houses over a period of 36 days. Chickens were fed diets contained 80 g/kg of supplemental fat, but the diets differed in fat composition; control diet (80 g/kg diet beef tallow as supplemental fat and a basal vE dose; 40 IU of dl-α-tocopheryl acetate; diet containing mixture of FO and beef tallow as supplemental fat (50:30 w/w g/kg diet) and a basal vE dose (E1), or diet (E2) as diet E1 but with gradually increasing vE dose (120/240 IU/kg diet fed between days 8-21 and days 22-36, respectively). The highest sensory quality and the lowest oxidative status of meat was found in the control chickens. FO decreased the sensory quality of the meat and increased lipid oxidation as well it had an impact on the lipid profile in muscle tissue (PUFA, n-3 ALA, EPA, DHA). Administration of a graded vE dose increased the sensory quality of the meat and did not limit lipid oxidation but maintained protein oxidation balance.

Flaxseed and Vitamin E Exert Synergic Antioxidant Action on Diabetic Nephropathy in Experimental Diabetes

2017 ◽  
Vol 68 (7) ◽  
pp. 1449-1452 ◽  
Author(s):  
Raluca Ecaterina Haliga ◽  
Doina Butcovan ◽  
Teodor Oboroceanu ◽  
Alin Constantin Pinzariu ◽  
Victor Vlad Costan ◽  
...  
Keyword(s):  
Diabetic Nephropathy ◽  
Vitamin E ◽  
Intraperitoneal Injection ◽  
Experimental Diabetes ◽  
Histological Evaluation ◽  
Standard Diet ◽  
Antioxidant Action ◽  
Syrian Hamsters

This study investigated the effects of flaxseed and vitamin E on diabetic nephropathy lesions in an experimental-induced model of diabetes in hamsters. Diabetes was induced by intraperitoneal injection of streptozotocin (STZ) in male Golden Syrian hamsters, and diabetic animals were fed either standard diet, or standard diet supplemented with flaxseed (150 g/kg diet), vitamin E (400 mg a-tocopherol/kg diet) or combination of flaxseed and vitamin E in the same dosages, for 20 weeks. Kidney histological evaluation of the diabetic hamsters revealed histological lesions characteristic for diabetic nephropathy, while supplementation of the diet with flaxseed and/or vitamin E improved histological aspects of diabetic nephropathy.

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