Dietary olive oil effect on antioxidant status and fatty acid profile in the erythrocyte of 2,4-D- exposed rats

Amel Nakbi,Samia Dabbou,Wafa Tayeb,Manel Issaoui,Nabil Attia,Abir K Grissa,Mohamed Hammami

doi:10.1186/1476-511x-9-89

Amel Nakbi, Samia Dabbou + Show 5 more

Open Access

https://doi.org/10.1186/1476-511x-9-89

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Abstract

BackgroundOxidative stress produced by reactive oxygen species (ROS) has been linked to the development of several diseases such as cardiovascular, cancer, and neurodegenerative diseases. This study investigates the possible protective effect of extra virgin olive oil (EVOO), lipophilic fraction (OOLF) and hydrophilic fraction (OOHF) on oxidative stress and fatty acid profile of erythrocytes in 2,4-D treated rats.MethodsMale Wistar rats were divided randomly into eight groups: control (C), (2,4-D) at a dose of 5 mg/kg b.w., (2,4-D/EVOO) was given 2,4-D plus EVOO, (2,4-D/OOHF) that received 2,4-D plus hydrophilic fraction, (2,4-D/OOLF) treated with 2,4-D plus lipophilic fraction, (EVOO) that received only EVOO, (OOHF) was given hydrophilic fraction and (OOLF) treated with lipophilic fraction. These components were daily administered by gavages for 4 weeks.Results2,4-D treatment lead to decrease of antioxidant enzyme activities, namely, superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GPx) and glutathione reductase (GR) associated with a higher amount of MDA level. Erythrocyte membranes' fatty acid composition was also significantly modified with 2,4-D exposure. EVOO and hydrophilic fraction supplemented to rats with or not 2,4-D treatment enhanced the antioxidant enzyme activities and reduced the MDA level. However, lipophilic fraction did not show any improvement in oxidative damage induced by 2,4-D in spite its richness in MUFA and vitamins.ConclusionEVOO administered to 2,4-D-treated rats protected erythrocyte membranes against oxidative damage by means of preventing excessive lipid peroxidation to increase the MUFA composition and increase maintaining antioxidants enzymes at normal concentrations.

Highlights

Oxidative stress produced by reactive oxygen species (ROS) has been linked to the development of several diseases such as cardiovascular, cancer, and neurodegenerative diseases
It can be seen that the phenolic compounds were efficiently removed from extra virgin olive oil (EVOO), being much reduced in the olive oil lipophilic fraction (OOLF)
The procedure employed to produce the OOLF, at variance with a washing process, has been developed to eliminate selectively hydrophilic substances, such as phenolic compounds, leaving the other olive oil components unmodified such as tocopherols

Summary

Introduction

Oxidative stress produced by reactive oxygen species (ROS) has been linked to the development of several diseases such as cardiovascular, cancer, and neurodegenerative diseases. Oxidative stress produced by free radicals has been linked to the development of several diseases such as cardiovascular, cancer, and neurodegenerative diseases [1]. Several reports have shown that 2, 4-D produces oxidative stress and/or depletes antioxidants both in vitro and Recently, there is growing evidence that ROS contribute to organ injury in many systems including heart, liver and central nervous system [12]. Erythrocytes are equipped by many defence systems representing their antioxidant capacity [13]. This protective system includes superoxide dismutase (SOD), catalase (CAT), reduced glutathione, glutathione peroxidase (GPx), glutathione-S-transferase, and glutathione reductase (GR). The cellular antioxidant action is reinforced by the presence of dietary antioxidants

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