Hostname: page-component-586b7cd67f-r5fsc Total loading time: 0 Render date: 2024-11-26T04:04:56.008Z Has data issue: false hasContentIssue false
  • English
  • Français

The effect of vitamin E and plant extract mixture composed of carvacrol, cinnamaldehyde and capsaicin on oxidative stress induced by high PUFA load in young pigs

Published online by Cambridge University Press:  06 November 2009

T. Frankič ,
A. Levart  and
J. Salobir
T. Frankič
Affiliation:
Chair of Nutrition, Department of Animal Science, Biotechnical Faculty, University of Ljubljana, Groblje 3, 1230 Domžale, Slovenia
A. Levart
Affiliation:
Chair of Nutrition, Department of Animal Science, Biotechnical Faculty, University of Ljubljana, Groblje 3, 1230 Domžale, Slovenia
J. Salobir*
Affiliation:
Chair of Nutrition, Department of Animal Science, Biotechnical Faculty, University of Ljubljana, Groblje 3, 1230 Domžale, Slovenia
*
†E-mail: [email protected]
Get access

Abstract

The objective of our study was to determine the antioxidative potential of a plant extract (PE) mixture composed of carvacrol, capsicum oleoresin and cinnamaldehyde against high n-3 polyunsaturated fatty acid (PUFA)-induced oxidative stress in young pigs. Thirty-two weaned castrated male crossbred pigs (BW 10.9 kg; n = 32) were randomly assigned to four dietary treatments (n = 8). The negative control diet (Cont) contained 17.2% energy from fat. Oxidative stress was induced in three of the four experimental groups with the inclusion of n-3 PUFA rich linseed oil. Linseed oil substituted wheat starch in the diet to elevate the amount of energy from fat to 34.1%. One of these diets served as a positive control (Oil), one was additionally supplemented with 271.2 mg/kg of PE mixture and one with 90.4 mg/kg α-tocopheryl acetate (Vit E). After 14 days of treatment, blood and urine were collected for the determination of lipid peroxidation and DNA damage. Lipid peroxidation was studied by plasma malondialdehyde (MDA) concentrations, 24 h urinary MDA and F2-isoprostane (iPF2α-VI) excretion, total antioxidant status of plasma and glutathione peroxidase assays. Lymphocyte DNA fragmentation and 24 h urinary 8-hydroxy-2′-deoxyguanosine excretion were measured to determine DNA damage. Consumption of n-3 PUFA rich linseed oil increased the amount of MDA in plasma and urine, and induced DNA damage in lymphocytes, but did not elevate the amount of iPF2α-VI excreted in the urine. The supplementation with PE and with Vit E did not reduce MDA levels in plasma and urine, but it decreased the percentage of DNA damage in lymphocytes (P < 0.001). The PE reduced the urinary iPF2α-VI excretion in comparison to the Cont diet. The results show that PE and Vit E supplemented to pigs in concentrations of 271.2 mg/kg and 90.4 mg/kg, respectively, can effectively protect pig’s blood lymphocytes against oxidative DNA damage, thus suggesting their potentially beneficial effects on the immune system under dietary-induced oxidative stress.

Keywords

pigsnutritionfeed additivesplant extractsoxidative stress
Type
Full Paper
Information
animal , Volume 4 , Issue 4 , April 2010 , pp. 572 - 578
Copyright
Copyright © The Animal Consortium 2009

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Adiyaman, M, Lawson, JA, Khanapure, SP, FitzGerald, GA, Rokach, J 1998. Total synthesis of 17,17,18,18-d4-iPF2α-VI and quantification of iPF2α-VI in human urine by gas chromatography/mass spectrometry. Analytical Biochemistry 262, 45–56.CrossRefGoogle ScholarPubMed
Ahuja, KD, Kunde, DA, Ball, MJ, Geraghty, DP 2006. Effects of capsaicin, dihydrocapsaicin, and curcumin on copper-induced oxidation of human serum lipids. Journal of Agricultural and Food Chemistry 54, 6436–6439.CrossRefGoogle ScholarPubMed
Barnett, YA, Barnett, CR 1998. DNA damage and mutation: contributors to the age-related alterations in T cell-mediated immune responses? Mechanisms of Ageing and Development 102, 165–176.CrossRefGoogle Scholar
Botsoglou, NA, Fletouris, DJ, Florou-Paneri, P, Christaki, E, Spais, AB 2003. Inhibition of lipid oxidation in long-term frozen stored chicken meat by dietary oregano essential oil and α-tocopheryl acetate supplementation. Food Research International 36, 207–213.CrossRefGoogle Scholar
Capecka, E, Mareczek, A, Leja, M 2005. Antioxidant activity of fresh and dry herbs of some Lamiaceae species. Food Chemistry 93, 223–226.CrossRefGoogle Scholar
Castillo, M, Martin-Orue, SM, Roca, M, Manzanilla, EG, Badiola, I, Perez, JF, Gasa, J 2006. The response of gastrointestinal microbiota to avilamycin, butyrate, and plant extracts in early-weaned pigs. Journal of Animal Science 84, 2725–2734.CrossRefGoogle ScholarPubMed
Chirico, S. 1994. High-performance liquid chromatography-based thiobarbituric acid tests. In Oxygen radicals in biological systems. Methods in enzymology (ed. L Packer), pp. 314–318. Academic Press, San Diego.Google Scholar
Fukunaga, K, Takama, K, Suzuki, T 1995. High-performance liquid chromatographic determination of plasma malondialdehyde level without a solvent extraction procedure. Analytical Biochemistry 230, 20–23.CrossRefGoogle ScholarPubMed
Gao, L, Yin, H, Milne, GL, Porter, NA, Morrow, JD 2006. Formation of F-ring isoprostane-like compounds (F3-isoprostanes) in vivo from eicosapentaenoic acid. The Journal of Biological Chemistry 281, 14092–14099.CrossRefGoogle ScholarPubMed
Gladine, C, Morand, C, Rock, E, Bauchart, D, Durand, D 2007. Plant extracts rich in polyphenols (PERP) are efficient antioxidants to prevent lipoperoxidation in plasma lipids from animals fed n-3 PUFA supplemented diets. Animal Feed Science and Technology 136, 281–296.CrossRefGoogle Scholar
Janz, JAM, Morel, PCH, Wilkinson, BHP, Purchas, RW 2007. Preliminary investigation of the effects of low-level dietary inclusion of fragrant essential oils and oleoresins on pig performance and pork quality. Meat Science 75, 350–355.CrossRefGoogle ScholarPubMed
Kapiszewska, M, Soltys, E, Visioli, F, Cierniak, A, Zajac, G 2005. The protective ability of the Mediterranean plant extracts against the oxidative DNA damage. The role of the radical oxygen species and the polyphenol content. Journal of Physiology and Pharmacology 56, 183–197.Google ScholarPubMed
King, AA, Shaughnessy, DT, Mure, K, Leszczynska, J, Ward, WO, Umbach, DM, Xu, Z, Ducharme, D, Taylor, JA, DeMarini, DM, Klein, CB 2007. Antimutagenicity of cinnamaldehyde and vanillin in human cells: Global gene expression and possible role of DNA damage and repair. Mutation Research 616, 60–69.CrossRefGoogle ScholarPubMed
Kogure, K, Goto, S, Nishimura, M, Yasumoto, M, Abe, K, Ohiwa, C, Sassa, H, Kusumi, T, Terada, H 2002. Mechanism of potent antiperoxidative effect of capsaicin. Biochimica et Biophysica Acta (BBA) 1573, 84–92.CrossRefGoogle ScholarPubMed
Manjunatha, H, Srinivasan, K 2006. Protective effect of dietary curcumin and capsaicin on induced oxidation of low-density lipoprotein, iron-induced hepatotoxicity and carrageenan-induced inflammation in experimental rats. The FEBS Journal 273, 4528–4537.CrossRefGoogle ScholarPubMed
Manzanilla, EG, Perez, JF, Martin, M, Kamel, C, Baucells, F, Gasa, J 2004. Effect of plant extracts and formic acid on the intestinal equilibrium of early-weaned pigs. Journal of Animal Science 82, 3210–3218.CrossRefGoogle ScholarPubMed
McCall, MR, Frei, B 1999. Can antioxidant vitamins materially reduce oxidative damage in humans? Free Radical Biology and Medicine 26, 1034–1053.CrossRefGoogle ScholarPubMed
Michiels, J, Missotten, J, Dierick, N, Fremaut, D, Maene, P, De Smet, S 2008. In vitro degradation and in vivo passage kinetics of carvacrol, thymol, eugenol and trans-cinnamaldehyde along the gastrointestinal tract of piglets. Journal of the Science of Food and Agriculture 88, 2371–2381.CrossRefGoogle Scholar
Miller, NJ, Rice Evans, CA 1996. Spectrophotometric determination of antioxidant activity. Redox Report 2, 161–171.CrossRefGoogle ScholarPubMed
Muggli, R 1994. Physiological requirements of vitamin E as a function of the amount of type of polyunsaturated fatty acids. World Review of Nutrition and Dietetics 75, 166–168.CrossRefGoogle Scholar
Nalsen, C, Vessby, B, Berglund, L, Uusitupa, M, Hermansen, K, Riccardi, G, Rivellese, A, Storlien, L, Erkkila, A, Yla-Herttuala, S, Tapsell, L, Basu, S 2006. Dietary (n-3) fatty acids reduce plasma F2-isoprostanes but not prostaglandin F2α in healthy humans. The Journal of Nutrition 136, 1222–1228.CrossRefGoogle Scholar
NRC 1998. Nutrient requirements of swine, 10th edition. National Academy Press, Washington, D.C.Google Scholar
Olive, PL, Wlodek, D, Durand, RE, Banath, JP 1992. Factors influencing DNA migration from individual cells subjected to gel-electrophoresis. Experimental Cell Research 198, 259–267.CrossRefGoogle ScholarPubMed
Paglia, DE, Valentine, WN 1967. Studies on the quantitative and qualitative characterization of erythrocyte glutathione peroxidase. The Journal of Laboratory and Clinical Medicine 70, 158–169.Google ScholarPubMed
Papageorgiou, G, Botsoglou, N, Govaris, A, Giannenas, I, Iliadis, S, Botsoglou, E 2003. Effect of dietary oregano oil and alpha-tocopheryl acetate supplementation on iron-induced lipid oxidation of turkey breast, thigh, liver and heart tissues. Journal of Animal Physiology and Animal Nutrition 87, 324–335.CrossRefGoogle ScholarPubMed
Pasqua di, R, Hoskins, N, Betts, G, Mauriello, G 2006. Changes in membrane fatty acids composition of microbial cells induced by addiction of thymol, carvacrol, limonene, cinnamaldehyde, and eugenol in the growing media. Journal of Agricultural and Food Chemistry 54, 2745–2749.CrossRefGoogle Scholar
Richelle, M, Turini, ME, Guidoux, R, Tavazzi, I, Metairon, S, Fay, LB 1999. Urinary isoprostane excretion is not confounded by the lipid content of the diet. FEBS Letters 459, 259–262.CrossRefGoogle Scholar
Salobir, J, Rezar, V, Pajk, T, Levart, A 2005. Nucleotide supplementation effectively eliminates lymphocyte DNA damage induced by dietary oxidative stress in pigs. Animal Science 81, 135–140.CrossRefGoogle Scholar
Singh, G, Maurya, S, deLampasona, MP, Catalan, CAN 2007. A comparison of chemical, antioxidant and antimicrobial studies of cinnamon leaf and bark volatile oils, oleoresins and their constituents. Food and Chemical Toxicology 45, 1650–1661.CrossRefGoogle ScholarPubMed
Singh, NP 1997. Sodium ascorbate induces DNA single-strand breaks in human cells in vitro. Mutation Research 375, 195–203.CrossRefGoogle ScholarPubMed
Singh, NP, McCoy, MT, Tice, RR, Schneider, EL 1988. A simple technique for quantitation of low levels of DNA damage in individual cells. Experimental Cell Research 175, 184–191.CrossRefGoogle ScholarPubMed
Srihari, T, Sengottuvelan, M, Nalini, N 2008. Dose-dependent effect of oregano (Origanum vulgare L.) on lipid peroxidation and antioxidant status in 1,2-dimethylhydrazine-induced rat colon carcinogenesis. The Journal of Pharmacy and Pharmacology 60, 787–794.CrossRefGoogle Scholar
Srinivasan, K 2005. Spices as influencers of body metabolism: an overview of three decades of research. Food Research International 38, 77–86.CrossRefGoogle Scholar
Valko, M, Leibfritz, D, Moncol, J, Cronin, MTD, Mazur, M, Telser, J 2007. Free radicals and antioxidants in normal physiological functions and human disease. The International Journal of Biochemistry and Cell Biology 39, 44–84.CrossRefGoogle ScholarPubMed
Willcox, JK, Catignani, GL, Roberts, LJ 2003. Dietary flavonoids fail to suppress F2-isoprostane formation in vivo. Free Radical Biology and Medicine 34, 795–799.CrossRefGoogle ScholarPubMed
Wong, SHY, Knight, JA, Hopfer, SM, Zaharia, O, Leach, CN, Sunderman, FWJ 1987. Lipoperoxides in plasma as measured by liquid chromatographic separation of malondialdehyde – thiobarbituric acid adduct. Clinical Chemistry 33, 214–220.CrossRefGoogle ScholarPubMed
Wood, JD, Richardson, RI, Nute, GR, Fisher, AV, Campo, MM, Kasapidou, E, Sheard, PR, Enser, M 2004. Effects of fatty acids on meat quality. Meat Science 66, 21–32.CrossRefGoogle ScholarPubMed