The protective effect of hydroxytyrosol on the heart in rats fed corn syrup: The role of spexin, pentraxin-3

Abstract

Background/Aim: Increased consumption of corn syrup has been linked to various metabolic diseases. The Mediterranean diet, one of the healthiest known diets, is renowned for its cardioprotective effects. We investigated the possible roles of new molecules such as spexin (SPX) and pentraxin-3 (PTX-3) in the protective effect of hydroxytyrosol (HT), one of the primary main components of olive oil, in rats fed corn syrup. Methods: The animals were divided into four groups of n=6 rats each: Group I (Control), Group II (HT), Group III (Corn Syrup), and Group IV (Corn Syrup+HT). The rats were given 30% corn syrup with drinking water for 6 weeks. Liquid containing HT (4 ml/kg/day) was applied by oral gavage alone and together with corn syrup for 6 weeks. SPX and PTX-3 were examined histopathologically in the animals’ heart tissue after the rats were sacrificed, and histoscores were created for SPX and PTX-3 immunoreactivity. The data were analyzed using both one-way ANOVA and Tukey’s HSD test. Results: We detected a decrease in SPX (P<0.001) and an increase in PTX-3 (P=0.013) in the Corn Syrup group compared with the Control group. After HT treatment, an increase in SPX (P=0.025) and a decrease in PTX-3 (P<0.001) were detected. There were no differences between the HT and Control groups. Conclusion: The protective effects of HT against heart damage might be conferred via SPX and PTX-3. These molecules are considered to be important target molecules involved in the diagnosis and treatment of metabolic diseases.