ANTI-APOPTOTIC AND PROTECTIVE EFFECTS OF BALSAMIC VINEGAR ON THE LIVER TISSUE AND LIPID PROFILES IN RATS UNDER HIGH-FAT DIET

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ABBASI M.; AGHAJANINASAB M.; ATRKAR ROSHAN Z.; HABIBIPOUR R.; MOHAMMAD GHASEMI F.

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Journal: JOURNAL OF GUILAN UNIVERSITY OF MEDICAL SCIENCES Year:2016 | Volume:25 | Issue:98 Page(s): 89-99

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Title

ANTI-APOPTOTIC AND PROTECTIVE EFFECTS OF BALSAMIC VINEGAR ON THE LIVER TISSUE AND LIPID PROFILES IN RATS UNDER HIGH-FAT DIET

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Keywords

ANTIOXIDANTSQ2

((APPLE VINEGAR))Q1

((BALSAMIC VINEGAR))Q1

((DATE VINEGAR))Q1

FATTY LIVERQ2

Abstract

Introduction: High fat diet leads to liver apoptosis, steatosis and inflammation, elevated liver enzymes, lipid peroxidation and free radicals. Vinegars contribute to apoptosis pathway and can reduce steatosis, inflammation and lipid profiles. (BALSAMIC VINEGAR) has strong radical scavenging ability and a high polyphenol concentration.Objective: The aim of this study was to evaluate antiapoptotic and protective effects of (BALSAMIC VINEGAR) on liver tissues and lipid profiles in rats under high fat diets.Materials and Methods: Male wistar rats (n=24) were divided into 3 groups (n=8): control, high fat diet (HFD), HFD & (BALSAMIC VINEGAR) (BV). Control group received 16.6% Kcal per day, and the other two groups received high fat diet (HFD) 51.6% containing canola oil. After 4 month group 3 in addition to HFD received a (BALSAMIC VINEGAR) (0.51 mg/kg) for 6 weeks orally through their water. In the end of experiment, bloodletting and liver biopsy were performed. Serum liver enzymes and lipid profiles level were evaluated using photometric method. Apoptosis evaluation was performed with immunohistochemistry TUNEL method, and steatosis, inflammation and fibrosis were evaluated with H&E and Tri Chrome Malory staining. The data were analyzed using ANOVA and Tuckey post hoc test. P value less than 0.05 was considered significant.Results: Vinegar makes a significant reduction in liver apoptosis, steatosis, inflammation and central vein fibrosis (p<0.001). Triglyceride levels decreased significantly in the group treated with vinegar (p<0.001). However, no significant difference in LDL and total cholesterol levels was observed between high-fat diet and (BALSAMIC VINEGAR). Serum levels of HDL in the group treated with vinegar, compared to high-fat diet group, showed a significant increase (p<0.01). Vinegar did not make a significant difference in liver enzyme levels.Conclusion: This study showed that daily use of (BALSAMIC VINEGAR) in rats under high-fat diet for 6 weeks, had protective effects on the liver tissue, and can increase serum levels of HDL, decrease TG and liver tissue apoptosis and steatosis, but no effect on the level of liver enzymes.

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APA: Copy

ABBASI, M., AGHAJANINASAB, M., ATRKAR ROSHAN, Z., HABIBIPOUR, R., & MOHAMMAD GHASEMI, F.. (2016). ANTI-APOPTOTIC AND PROTECTIVE EFFECTS OF BALSAMIC VINEGAR ON THE LIVER TISSUE AND LIPID PROFILES IN RATS UNDER HIGH-FAT DIET. JOURNAL OF GUILAN UNIVERSITY OF MEDICAL SCIENCES, 25(98), 89-99. SID. https://sid.ir/paper/40202/en

Vancouver: Copy

ABBASI M., AGHAJANINASAB M., ATRKAR ROSHAN Z., HABIBIPOUR R., MOHAMMAD GHASEMI F.. ANTI-APOPTOTIC AND PROTECTIVE EFFECTS OF BALSAMIC VINEGAR ON THE LIVER TISSUE AND LIPID PROFILES IN RATS UNDER HIGH-FAT DIET. JOURNAL OF GUILAN UNIVERSITY OF MEDICAL SCIENCES[Internet]. 2016;25(98):89-99. Available from: https://sid.ir/paper/40202/en

IEEE: Copy

M. ABBASI, M. AGHAJANINASAB, Z. ATRKAR ROSHAN, R. HABIBIPOUR, and F. MOHAMMAD GHASEMI, “ANTI-APOPTOTIC AND PROTECTIVE EFFECTS OF BALSAMIC VINEGAR ON THE LIVER TISSUE AND LIPID PROFILES IN RATS UNDER HIGH-FAT DIET,” JOURNAL OF GUILAN UNIVERSITY OF MEDICAL SCIENCES, vol. 25, no. 98, pp. 89–99, 2016, [Online]. Available: https://sid.ir/paper/40202/en

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