Neuroprotective Effects of Diets Containing Olive Oil and DHA/EPA in a Mouse Model of Cerebral Ischemia
| Autor: | Teresa L. Ramos, Rafael Gonzalo-Gobernado, Joan Montaner, Víctor Darío Ramos-Herrero, María Irene Ayuso, Rocio Abia, Beatriz Bermudez, Enrique Sánchez-García, Francisco J. G. Muriana, Juan José Bernal-Jiménez, Loredana Sansone |
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| Přispěvatelé: | Junta de Andalucía, Universidad de Sevilla. Departamento de Biología Celular |
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
0301 basic medicine
Male Middle Cerebral Artery Mediterranean diet Antioxidants cerebral ischemia Brain Ischemia Eating Mice 0302 clinical medicine Stroke Gait chemistry.chemical_classification Nutrition and Dietetics Behavior Animal omega-3 fatty acids digestive oral and skin physiology food and beverages Cerebral ischemia olive oil Eicosapentaenoic acid stroke Neuroprotection DHA Eicosapentaenoic Acid Docosahexaenoic acid lipids (amino acids peptides and proteins) neuroprotection medicine.symptom lcsh:Nutrition. Foods and food supply Polyunsaturated fatty acid Middle cerebral artery occlusion (MCAo) medicine.medical_specialty middle cerebral artery occlusion (MCAo) SFA Docosahexaenoic Acids Ischemia lcsh:TX341-641 Brain damage Diet High-Fat Article Gene Expression Regulation Enzymologic neurological function Neurological function 03 medical and health sciences Internal medicine Weight Loss medicine Omega-3 fatty acids Animals Behaviour MUFA business.industry Fatty acid nutritional and metabolic diseases EPA medicine.disease behaviour Mice Inbred C57BL 030104 developmental biology Endocrinology chemistry business 030217 neurology & neurosurgery Olive oil PUFA Food Science |
| Zdroj: | Nutrients Volume 11 Issue 5 Digital.CSIC. Repositorio Institucional del CSIC instname Nutrients, Vol 11, Iss 5, p 1109 (2019) idUS. Depósito de Investigación de la Universidad de Sevilla |
| ISSN: | 2072-6643 |
| DOI: | 10.3390/nu11051109 |
| Popis: | 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. This research was funded by Consejería de Salud de la Junta de Andalucía, grants PI-0114-2016 and PI-0024-2018. |
| Databáze: | OpenAIRE |
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