Abstract
BackgroundSodium metabisulfite is commonly used as preservative in foods but can oxidize to sulfite radicals initiating molecular oxidation. Ghrelin is a peptide hormone primarily produced in the stomach and has anti-inflammatory effects in many organs. This study aimed to assess endogenous omega-3 (n-3) and omega-6 (n-6) polyunsaturated fatty acids (PUFAs) in rat peripheral organs following sodium metabisulfite treatment and determine the possible effect of ghrelin on changes in n-6 inflammatory pathway.MethodsMale Wistar rats included in the study were allowed free access to standard rat chow. Sodium metabisulfite was given by gastric gavage and ghrelin was administered intraperitoneally for 5 weeks. Levels of arachidonic acid (AA, C20:4n-6), dihomo-gamma-linolenic acid (DGLA, C20:3n-6), eicosapentaenoic acid (EPA, C20:5n-3) and docosahexaenoic acid (DHA, C22:6n-3) in liver, heart and kidney tissues were determined by an optimized multiple reaction monitoring (MRM) method using ultra fast-liquid chromatography (UFLC) coupled with tandem mass spectrometry (MS/MS). Cyclooxygenase (COX) and prostaglandin E2 (PGE2) were measured in tissue samples to evaluate changes in n-6 inflammatory pathway.ResultsOmega-6 PUFA levels, AA/DHA and AA/EPA ratio were significantly increased in liver tissue following sodium metabisulfite treatment compared to controls. No significant change was observed in heart and kidney PUFA levels. Tissue activity of COX and PGE2 levels were also significantly increased in liver tissue of sodium metabisulfite treated rats compared to controls. Ghrelin treatment decreased n-6 PUFA levels and reduced COX and PGE2 levels in liver tissue of sodium metabisulfite treated rats.ConclusionCurrent results suggest that ghrelin exerts anti-inflammatory action through modulation of n-6 PUFA levels in hepatic tissue.
Highlights
Sodium metabisulfite (Na2S2O5) is one of the leading food preservatives and is used for the preservation of pastries, cheese, beverages, ground beef, margarine, fruit, sausages, sweets and fish [1]
Rats were randomly divided into four experimental groups which included control (n = 8); rats treated with sodium metabisulfite (Na2S2O5) (n = 10); rats treated with ghrelin (n = 10); rats treated with Na2S2O5 + ghrelin (n = 10)
We have seen a significant increase in the weight of animals treated with ghrelin
Summary
Sodium metabisulfite (Na2S2O5) is one of the leading food preservatives and is used for the preservation of pastries, cheese, beverages, ground beef, margarine, fruit, sausages, sweets and fish [1]. It serves to prevent growth of bacteria, mould, yeast and controls enzymatic and non-enzymatic browning [2]. When in excess amount they can stress the detoxification capability of the liver or be partially processed and accumulate in the liver and adipose tissue [2] This can lead to increased liver stores of these. This study aimed to assess endogenous omega-3 (n-3) and omega-6 (n-6) polyunsaturated fatty acids (PUFAs) in rat peripheral organs following sodium metabisulfite treatment and determine the possible effect of ghrelin on changes in n-6 inflammatory pathway
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