FUNCTIONAL FERMENTED ORANGE BEVERAGE AGAINST ETHANOL-INDUCED GASTRIC ULCER IN RATS: EVALUATION OF POTENTIAL ANTIOXIDANT ROLE

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Resumo

The production of reactive oxygen species (ROS) above physiological levels represents a high risk for the emergence of many pathologies, such as non-communicable chronic diseases. In this context, oxidative stress may be present in the etiology of gastrointestinal pathologies, such as gastric ulcer, especially associated with ethanol (EtOH) ingestion. Our previous investigations have revealed that a functional fermented orange beverage (FOB) presented different phenolic compounds in its composition, which through in silico investigation demonstrated therapeutic biological effects, such as antioxidant potential. To confirm these effects in vivo, a model of gastric ulcers in rats was used. Gastric ulcers were induced by intragastric administration of EtOH and treated after 1 h with FOB, with or without Mentha piperita L. extract (0.5 mL per 100 g of b.w.; FOB-MP). Omeprazole was used as a positive control. EtOH administration induced ROS overproduction and caused oxidative stress in the gastric tissue, as observed through increased lipid peroxidation (TBARS) levels (p≤0.05). In response to elevated ROS levels, the stomach tissue of rats with untreated gastric ulcer showed a decrease in its non-enzymatic antioxidant defenses, evaluated through non-protein sulfhydryl compounds (NPSH) content, and increased superoxide dismutase (SOD) activity (p≤0.05). The ingestion of the FOB increased NPSH levels and reduced changes in TBARS levels induced by EtOH. On the other hand, administration of FOB-MP only restored NPSH levels and did not reverse changes in TBARS induced by EtOH. FOB and FOB-MP did not modify EtOH-induced SOD activity. The activity of the catalase enzyme was not modified by the administration of EtOH or FOB or FOB-MP. These results suggest that the FOB has antioxidant effects and the consumption of this functional beverage can be further investigated as a nutritional adjuvant strategy in the prevention of diseases with the involvement of oxidative stress.

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Instituições
  • 1 Universidade Federal de Santa Maria
  • 2 Universidade Federal de Santa Maria / Centro de Ciências Rurais / Departamento de Tecnologia e Ciência dos Alimentos
  • 3 Universidade Federal de Santa Maria / Centro de Ciências Rurais / Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos
Eixo Temático
  • Alimentação e saúde (AS)
Palavras-chave
phenolic compounds; Oxidative stress; Mentha piperita L