Abstract
This study investigated the effect of tucum-do-cerrado consumption in the oxidative status of iron-supplemented rats. Four groups of rats were treated: Control (AIN-93G), Tuc (AIN-93G added of tucum-do-cerrado), Fe (AIN-93G iron-enriched), or TucFe (AIN-93G with tucum-do-cerrado and iron-enriched) diet, for 30 days. Iron-enriched diet increased serum, liver, spleen, and intestine iron levels; transferrin saturation; liver lipid oxidation; mRNA levels of hepatic Hamp and Bmp6, and Nrf2 in the intestine. Tucum-do-cerrado consumption reduced spleen lipid and protein oxidation; mRNA levels of hepatic Hamp and Ftl, and increased serum antioxidant capacity and hepatic mRNA levels of Bmp6, Hmox1, Nqo1, and Nrf2. TucFe diet consumption abrogated the liver Hamp iron-induced up-regulation, prevented intestinal iron accumulation; hepatic lipid peroxidation; splenic protein damage, and the increase of catalase, glutathione reductase, and glutathione peroxidase activity in some tissues. These results suggest that tucum-do-cerrado protects tissues against oxidative damage, by reducing iron availability in liver and consequently inhibiting liver Hamp expression.
Highlights
Iron is an essential nutrient involved in several biological functions such as oxygen transport, oxidative metabolism of nutrients for energy production, erythropoiesis and as a co-factor of antioxidant enzymes [1]
Considering the high antioxidant activity of tucum-do-cerrado extracts in vitro and that iron accumulation in tissues may be associated to the accumulated oxidative damage, this study investigated the effect of tucum-do-cerrado consumption on oxidative stress induced by dietary iron supplementation and the relationship between the antioxidant potential of tucum-do-cerrado and the expression of genes involved in iron homeostasis, in rats
The Fe group showed an increase in serum iron and transferrin saturation (TS) relative to the control group (p = 0.002 for both, Table 2)
Summary
Iron is an essential nutrient involved in several biological functions such as oxygen transport, oxidative metabolism of nutrients for energy production, erythropoiesis and as a co-factor of antioxidant enzymes [1]. The accumulation of cellular oxidative damage is associated with several chronic diseases and premature aging, which possibly can be related to iron overload [3,4,5] In response to this adverse effect, mammals employ distinct mechanisms to regulate iron homeostasis: at cellular level, by a molecular mechanism that involves iron regulatory proteins and iron responsive elements (IRP/IRE) and at systemic level, by the hepatic hormone hepcidin. Considering the high antioxidant activity of tucum-do-cerrado extracts in vitro and that iron accumulation in tissues may be associated to the accumulated oxidative damage, this study investigated the effect of tucum-do-cerrado consumption on oxidative stress induced by dietary iron supplementation and the relationship between the antioxidant potential of tucum-do-cerrado and the expression of genes involved in iron homeostasis, in rats
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