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The effects of sardine by-products (SBy-P) and fillet proteins (SF-P) were compared to casein (Cas) ; these effects were assessed on blood pressure, glycemic control, reverse cholesterol transport, lipid peroxidation and total antioxidant capacity in obese rats.Eighteen male Wistar rats were subjected for three months, to a high-fat diet. The obese rats were divided into three groups and consumed the same high-fat diet for 28 days after addition of either, 20% SBy-P, SF-P or Cas.The sardine proteins (SBy-P and SF-P) compared respectively to Cas, reduced diastolic (-14%, -11% P0.05) and systolic pressures (-12%, -8% P0.05), blood glucose (-24%, -21% P0.05), glycated hemoglobin (-28%, -21% P0.05), insulinemia (-29%, -18% P0.05) and HOMA-IR index (-29%, -18% P0.05). They improve the reverse cholesterol transport by increasing the lecithin: cholesterol acyltransferase (LCAT) activity (+43%, +30% P0.05) and high-density lipoproteins in cholesterol esters (+108%, +88% P0.05), and decreasing the atherogenicity ratios and membrane fluidity (P0.05). Furthermore, SBy-P and SF-P induced a reduction of reactive thiobarbituric acid substances concentrations in heart (-45%, -25% P0.05), aorta (-62%, -41% P0.05), liver (-40%, -21% P0.05) and adipose tissue (-50%, -37% P0.05) with an improvement in antioxidant capacity.Sardine proteins, in particular those extracted from by-products, because of their hypotensive, hypoglycemic, anti-atherogenic and antioxidant properties, may have protective effects against the cardiovascular risk associated with obesity. |
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