The Effects of Varieties Sources of Omega-3 Fatty Acids on Diabetes in Rats

Sahar Soltan Abdel Magied Soltan

doi:10.4236/fns.2012.310184

Abstract

The aim of this study was to investigate the effects of varieties sources of omega-3 on diabetic rats. Fifty six male albi-no rats were divided into 7 group: first group was fed on normal basal diet (maintained at negative control group), group 2 diabetic group fed on 60% fructose, group 3 fed on 60% fructose + 8% fish oil, group 4 fed on 60% fructose + 8% flaxseed oil, group 5 fed on 60% fructose + 4% corn oil + 4% fish oil, group 6 fed on 60% fructose + 4% corn oil + 4% flaxseed oil and group 7 fed on 60% fructose + 4% fish oil + 4% flaxseed oil. Fatty acid composition of investigated oils show that the corn oil contained high levels of omega-6 fatty acid (LA: 56.95%), flaxseed oil contained high level of short chain omega-3 fatty acid (ALA: 56.31%), meanwhile fish oil only has high concentration of long chain omega-3 fatty acid 39.20% (23.98% of EPA and 15.22% of DHA). After 8 week feeding of fish oil, flaxseed oil, corn oil + fish oil, corn oil + flaxseed oil and fish oil + flaxseed oil show reduces levels of glucose by 49.09%, 44.0%, 43.4%. 43.6% and 44.9% respectively. Data revealed significant decrease (P < 0.05%) was observed of TC, TG, LDL and VLDL of all treatment. Urea and creatinine in diabetic rats was increase, in contrast the glutathione reduced was decrease compared to the control group. Fish oil show the highest decrease in urea and creatinene and the highest increase in glutathione levels and insulin compared to other sources of omega-3. Omega-3 fatty acids have potential effect to protect pancreas from up normality changes which induced in diabetic disease. The data suggest that omega-3 fatty acid and fish oil especially may be effective in the prevention of diabetic disease.

Highlights

Diabetes mellitus is considered as a common, growing, serious, costly and potentially preventable public health problem
Fifty six male albino rats were divided into 7 groups: first group was fed on normal basal diet, group 2 diabetic group fed on 60% fructose, group 3 fed on 60% fructose + 8% fish oil, group 4 fed on 60% fructose + 8% flaxseed oil, group 5 fed on 60% fructose + 4% corn oil + 4% fish oil, group 6 fed on 60% fructose + 4% corn oil + 4% flaxseed oil and group 7 fed on 60% fructose + 4% fish oil + 4% flaxseed oil
Omega-3 fatty acids have potential effect to protect pancreas from up normality changes which induced in diabetic disease

Summary

Introduction

Diabetes mellitus is considered as a common, growing, serious, costly and potentially preventable public health problem. In 2030, the number of people with diabetes is estimated to increase from 117 million in 2000 to 366 million [1]. The prevalence rate is 8.9% - 12.3% in human population [2]. Diabetes is a disease of carbohydrate metabolism, but it is a general metabolic disorder of all three of the energy nutrients fat, carbohydrate and protein [3]. The most common problem encountered in diabetes mellitus is atherosclerotic cardiovascular disease [4], seen frequently associated with typical dyslipidaemia, including hypertriglycridaemia. Hypercholesterolemia low levels of high density lipoprotein cholesterol (HDL-c) and high level of low density lipoprotein cholesterol (LDL-c) [5]

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