Caryocar brasiliense oil improves cardiac function by increasing Serca2a/PLB ratio despite no significant changes in cardiovascular risk factors in rats

卷:16

Oliveira, Lidiane Guedes ; Moreno, Lauane Gomes ; Melo, Dirceu Sousa ; Costa-Pereira, Liliane Vanessa ; de Freitas Carvalho, Mayara Medeiros ; Evangelista Silva, Paulo Henrique ; Alves, Ana Maria ; Magalhaes, Flavio de Castro ; Dias-Peixoto, Marco Fabrcio ; Esteves, Elizabethe Adriana

Univ Fed Vales Jequitinhonha & Mucuri

关键词: Caryocar brasiliense;    Monounsaturated fatty acids;    Oleic acid;    Carotenoids;    Cardiac function;    Cardiovascular disease;   

DOI  :  10.1186/s12944-017-0422-9

学科分类：食品科学和技术

【 摘 要 】

Background: Caryocar brasiliense (pequi) oil is high in monounsaturated fat acids (MUFA), especially oleic, and in carotenoids, which have been associated with protection against cardiovascular disease. However, this food is poorly studied in this context, especially in the cardiac function. Therefore, we investigated the effects of a longterm intake of pequi oil in systemic cardiovascular risk factors and in the ex vivo cardiac function of rats. Methods: Previously, we determined fatty acids and carotenoids in pequi oil. Next, male rats were divided in C - control group feed a standard diet, and PO pequi oil group fed the same diet added pequi oil (+2.25 g.100 g(-1)). After 15 weeks, plasma lipids, glucose, insulin, blood pressure, heart rate, hepatic lipids were accessed and visceral fat pads were harvested. Hearts were used for the ex vivo cardiac function, histologic assays, SERCA2a and phospholanban (PLB) determinations. Results: In agreement with scientific data, pequi oil had expressive amounts MUFA, especially oleic acid, and carotenoids. Hepatic triglycerides (TG) were reduced by pequi oil intake (p < 0.05). All others cardiovascular risk factors were not changed. The intrinsic heart rate was lower in PO group (p < 0.05). SERCA2a content was higher in this group (p < 0.05), without affecting PLB. Also, SERCA2a/PLB ratio increased in PO group (p < 0.05). Conclusion: Pequi oil intake improved cardiac function ex vivo, despite no significant changes in systemic cardiovascular risk factors. The higher lipid offer in pequi oil diet, its composition in oleic acid and carotenoids could be related to those effects.