Docosahexaenoic acid and hydroxytyrosol co-administration fully prevents liver steatosis and related parameters in mice subjected to high-fat diet: A molecular approach.


Journal

BioFactors (Oxford, England)
ISSN: 1872-8081
Titre abrégé: Biofactors
Pays: Netherlands
ID NLM: 8807441

Informations de publication

Date de publication:
Nov 2019
Historique:
received: 28 06 2019
accepted: 01 08 2019
pubmed: 28 8 2019
medline: 18 4 2020
entrez: 28 8 2019
Statut: ppublish

Résumé

Attenuation of high-fat diet (HFD)-induced liver steatosis is accomplished by different nutritional interventions. Considering that the n-3 PUFA docosahexaenoic acid (DHA) modulates lipid metabolism and the antioxidant hydroxytyrosol (HT) diminishes oxidative stress underlying fatty liver, it is hypothesized that HFD-induced steatosis is suppressed by DHA and HT co-administration. Male C57BL/6J mice were fed a control diet (CD; 10% fat, 20% protein, 70% carbohydrates) or a HFD (60% fat, 20% protein, 20% carbohydrates) for 12 weeks, without and with supplementation of DHA (50 mg/kg/day), HT (5 mg/kg/day) or both. The combined DHA + HT protocol fully prevented liver steatosis and the concomitant pro-inflammatory state induced by HFD, with suppression of lipogenic and oxidative stress signaling, recovery of fatty acid oxidation capacity and enhancement in resolvin availability affording higher inflammation resolution capability. Abrogation of HFD-induced hepatic steatosis by DHA and HT co-administration represents a crucial therapeutic strategy eluding disease progression into stages lacking efficacious handling at present time.

Identifiants

pubmed: 31454114
doi: 10.1002/biof.1556
doi:

Substances chimiques

PPAR alpha 0
3,4-dihydroxyphenylethanol 10597-60-1
Docosahexaenoic Acids 25167-62-8
Phenylethyl Alcohol ML9LGA7468

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

930-943

Subventions

Organisme : Fondo Nacional de Desarrollo Científico y Tecnológico
ID : 11140174
Organisme : Fondo Nacional de Desarrollo Científico y Tecnológico
ID : 1181774

Informations de copyright

© 2019 International Union of Biochemistry and Molecular Biology.

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Auteurs

Sandra A Soto-Alarcón (SA)

Nutrition Department, Faculty of Medicine, University of Chile, Santiago, Chile.

Macarena Ortiz (M)

Nutrition and Dietetics School, Faculty of Health Sciences, Catholic University of Maule, Curicó, Chile.

Paula Orellana (P)

Nutrition Department, Faculty of Medicine, University of Chile, Santiago, Chile.

Francisca Echeverría (F)

Nutrition Department, Faculty of Medicine, University of Chile, Santiago, Chile.

Andrés Bustamante (A)

Nutrition Department, Faculty of Medicine, University of Chile, Santiago, Chile.

Alejandra Espinosa (A)

Department of Medical Technology, Faculty of Medicine, University of Chile, Santiago, Chile.

Paola Illesca (P)

Biochemistry Department, Faculty of Biochemistry, University of Litoral, Santa Fe, Argentina.

Daniel Gonzalez-Mañán (D)

Núcleo de Química y Bioquímica, Facultad de Ciencias, Universidad Mayor, Chile.

Rodrigo Valenzuela (R)

Nutrition Department, Faculty of Medicine, University of Chile, Santiago, Chile.

Luis A Videla (LA)

Molecular and Clinical Pharmacology Program, Institute of Biomedical Science, Faculty of Medicine, University of Chile, Santiago, Chile.

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