Neuroprotective Effects of Diets Containing Olive Oil and DHA/EPA in a Mouse Model of Cerebral Ischemia.

Autor: Gonzalo-Gobernado R; Neurovascular Research Group, Institute of Biomedicine of Seville, IBiS, Hospital Universitario Virgen del Rocío, Av. Manuel Siurot s/n, 41013 Seville; Spain. rgonzalo-ibis@us.es., Ayuso MI; Neurovascular Research Group, Institute of Biomedicine of Seville, IBiS, Hospital Universitario Virgen del Rocío, Av. Manuel Siurot s/n, 41013 Seville; Spain. mayuso-ibis@us.es., Sansone L; Neurovascular Research Group, Institute of Biomedicine of Seville, IBiS, Hospital Universitario Virgen del Rocío, Av. Manuel Siurot s/n, 41013 Seville; Spain. loredana.sansone@hotmail.it., Bernal-Jiménez JJ; Neurovascular Research Group, Institute of Biomedicine of Seville, IBiS, Hospital Universitario Virgen del Rocío, Av. Manuel Siurot s/n, 41013 Seville; Spain. jbernalto@gmail.com., Ramos-Herrero VD; Neurovascular Research Group, Institute of Biomedicine of Seville, IBiS, Hospital Universitario Virgen del Rocío, Av. Manuel Siurot s/n, 41013 Seville; Spain. vramos-ibis@us.es., Sánchez-García E; Neurovascular Research Group, Institute of Biomedicine of Seville, IBiS, Hospital Universitario Virgen del Rocío, Av. Manuel Siurot s/n, 41013 Seville; Spain. kekoshan@hotmail.com., Ramos TL; Laboratory of Cell Therapy and New Therapeutic Targets in Onco-Hematology, Institute of Biomedicine of Seville, IBiS, Hospital Universitario Virgen del Rocío, Av. Manuel Siurot s/n, 41013 Seville, Spain. teresaclramos@gmail.com., Abia R; Laboratory of Cellular and Molecular Nutrition, Instituto de la Grasa, CSIC, Ctra. de Utrera Km. 1, 41013 Seville, Spain. abia@ig.csic.es., Muriana FJG; Laboratory of Cellular and Molecular Nutrition, Instituto de la Grasa, CSIC, Ctra. de Utrera Km. 1, 41013 Seville, Spain. muriana@ig.csic.es., Bermúdez B; Department of Cellular Biology, School of Biology, University of Seville, Av. de la Reina Mercedes 6, 41012 Seville, Spain. bbermudez@us.es., Montaner J; Neurovascular Research Group, Institute of Biomedicine of Seville, IBiS, Hospital Universitario Virgen del Rocío, Av. Manuel Siurot s/n, 41013 Seville; Spain. jmontaner-ibis@us.es.; Department of Neurology, Hospital Universitario Virgen Macarena, Av. Doctor Fedriani 3, 41007 Seville, Spain. jmontaner-ibis@us.es.
Jazyk: angličtina
Zdroj: Nutrients [Nutrients] 2019 May 18; Vol. 11 (5). Date of Electronic Publication: 2019 May 18.
DOI: 10.3390/nu11051109
Abstrakt: Stroke is one of the leading causes of death worldwide and while there is increasing evidence that a Mediterranean diet might decrease the risk of a stroke, the effects of dietary fat composition on stroke outcomes have not been fully explored. We hypothesize that the brain damage provoked by a stroke would be different depending on the source of dietary fat. To test this, male C57BL/6J mice were fed for 4 weeks with a standard low-fat diet (LFD), a high-fat diet (HFD) rich in saturated fatty acids (HFD-SFA), an HFD containing monounsaturated fatty acids (MUFAs) from olive oil (HFD-OO), or an HFD containing MUFAs from olive oil plus polyunsaturated fatty acids (PUFAs) docosahexaenoic acid/eicosapentaenoic acid (DHA/EPA) (HFD-OO-ω3). These mice were then subjected to transient middle cerebral artery occlusion (tMCAo). Behavioural tests and histological analyses were performed 24 and/or 48 h after tMCAo in order to elucidate the impact of these diets with different fatty acid profiles on the ischemic lesion and on neurological functions. Mice fed with HFD-OO-ω3 displayed better histological outcomes after cerebral ischemia than mice that received an HFD-SFA or LFD. Furthermore, PUFA- and MUFA-enriched diets improved the motor function and neurological performance of ischemic mice relative to those fed with an LFD or HFD-SFA. These findings support the use of DHA/EPA-omega-3-fatty acid supplementation and olive oil as dietary source of MUFAs in order to reduce the damage and protect the brain when a stroke occurs.
Databáze: MEDLINE
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