<abstract xmlns="http://www.w3.org/1999/xhtml"><sec id="j_jvetres-2018-0019_s_007_w2aab3b7b2b1b6b1aab1c16b1Aa"><h3>Introduction</h3><p>The aim of this study was to investigate whether the type and form of oil (raw/non-oxidised (N) or post-frying/oxidised (O)) consumed in high-fat diets affect the oxidative status of an organism, as observed by malondialdehyde (MDA) concentration as an oxidative factor and antioxidant enzyme activity.</p></sec><sec id="j_jvetres-2018-0019_s_008_w2aab3b7b2b1b6b1aab1c16b2Aa"><h3>Material and Methods</h3><p>Fats in the diet came from rapeseed oil (R) and olive oil (O).</p></sec><sec id="j_jvetres-2018-0019_s_009_w2aab3b7b2b1b6b1aab1c16b3Aa"><h3>Results</h3><p>The applied diet caused a decrease in MDA concentration (μmol/L) in serum in group RN from 2.94 ± 0.87 to 1.76 ± 0.13, in group ON from 2.45 ± 0.62 to 1.50 ± 0.10, and in group OO from 2.70 ± 1.16 to 1.84 ± 0.36. Meanwhile, MDA concentration (mmol/L) increased in blood haemolysate in group RO from 0.15 ± 0.07 to 0.22 ± 0.03 and in group OO from 0.17 ± 0.02 to 0.22 ± 0.02. The observed changes caused a response of the enzymatic antioxidant system in both models, especially followed by an increase in activities of total superoxide dismutase and its mitochondrial isoenzyme in all experimental groups, while its cytosolic isoenzyme activity increased only in ON and OO groups. Increased activity of glutathione peroxidase (GPX) in groups RN and RO and of catalase (CAT) in groups ON and OO was observed. Significant differences in responses to the different types and forms of oils were probably caused by the different oxidative stability of the studied oils.</p></sec><sec id="j_jvetres-2018-0019_s_010_w2aab3b7b2b1b6b1aab1c16b4Aa"><h3>Conclusion</h3><p>This diet disturbed the body’s oxidative status; however, during the six-month study the enzymatic antioxidant system remained effective.</p></sec></abstract>

IntroductionThe aim of this study was to investigate whether the type and form of oil (raw/non-oxidised (N) or post-frying/oxidised (O)) consumed in high-fat diets affect the oxidative status of an organism, as observed by malondialdehyde (MDA) concentration as an oxidative factor and antioxidant enzyme activity.Material and MethodsFats in the diet came from rapeseed oil (R) and olive oil (O).ResultsThe applied diet caused a decrease in MDA concentration (μmol/L) in serum in group RN from 2.94 ± 0.87 to 1.76 ± 0.13, in group ON from 2.45 ± 0.62 to 1.50 ± 0.10, and in group OO from 2.70 ± 1.16 to 1.84 ± 0.36. Meanwhile, MDA concentration (mmol/L) increased in blood haemolysate in group RO from 0.15 ± 0.07 to 0.22 ± 0.03 and in group OO from 0.17 ± 0.02 to 0.22 ± 0.02. The observed changes caused a response of the enzymatic antioxidant system in both models, especially followed by an increase in activities of total superoxide dismutase and its mitochondrial isoenzyme in all experimental groups, while its cytosolic isoenzyme activity increased only in ON and OO groups. Increased activity of glutathione peroxidase (GPX) in groups RN and RO and of catalase (CAT) in groups ON and OO was observed. Significant differences in responses to the different types and forms of oils were probably caused by the different oxidative stability of the studied oils.ConclusionThis diet disturbed the body’s oxidative status; however, during the six-month study the enzymatic antioxidant system remained effective.

Antioxidant enzyme activities in rabbits under oxidative stress induced by high fat diet

Department of Biochemistry, School of Medicine with the Division of Dentistry in Zabrze

Department of Instrumental Analysis, School of Pharmacy with the Division of Laboratory Medicine in Sosnowiec

Journal of Veterinary Research

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

IntroductionThe aim of this study was to investigate whether the type and form of oil (raw/non-oxidised (N) or post-frying/oxidised (O)) consumed in high-fat...

Parameter	Comparison between oxidised and non-oxidised oil				Δ_7-1 Comparison between the last (seven months) and first (one month) values
	Q₁	Q₂	Q₃	Q₄	D₁	D₂	D₃	D₄
S-MDA	0.67	0.13	<0.001	<0.001	<0.01↓	<0.05↓	0.21	<0.05↓
L-MDA	<0.01	0.14	<0.01	<0.001	0.07	0.31	<0.001↑	<0.01↑
S-SOD	0.52	0.90	<0.001	<0.001	<0.05↑	<0.001↑	<0.01↑	<0.001↑
S-MnSOD	0.86	0.88	0.38	0.37	<0.001↑	<0.001↑	<0.001↑	<0.001↑
S-CuZnSOD	0.85	0.89	<0.001	<0.001	0.09	<0.05↑	0.76	<0.05↑
L-CAT	0.68	<0.05	<0.05	0.47	<0.01↓	<0.05↑	0.61	<0.01↑
L-GR	0.99	0.79	<0.01	<0.01	<0.05↓	0.62	0.18	<0.05↓
L-GPX	0.49	0.62	0.25	<0.05	<0.001↑	<0.001↓	<0.001↑	<0.001↓

Antioxidant enzyme activities in rabbits under oxidative stress induced by high fat diet

Published Online: Jul 07, 2018

Page range: 199 - 205

Received: Dec 07, 2017

Accepted: May 10, 2018

DOI: https://doi.org/10.2478/jvetres-2018-0019

Keywords
rabbit, oil, antioxidant enzymes, MDA, oxidative stress

© 2018 Marta Skowron et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Fig. 1

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Statistical significance levels for differences between groups receiving high fat diets with different vegetable oils

Antioxidant enzyme activities in rabbits under oxidative stress induced by high fat diet

Published Online: Jul 07, 2018

Page range: 199 - 205

Received: Dec 07, 2017

Accepted: May 10, 2018

DOI: https://doi.org/10.2478/jvetres-2018-0019

Keywordsrabbit, oil, antioxidant enzymes, MDA, oxidative stress

© 2018 Marta Skowron et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Fig. 1

Fig. 2

Fig. 3

Fig. 4

Fig. 5

Fig. 6

Fig. 7

Fig. 8

Statistical significance levels for differences between groups receiving high fat diets with different vegetable oils

Keywords
rabbit, oil, antioxidant enzymes, MDA, oxidative stress