Effects of diets high in corn oil or in extra virgin olive oil on oxidative stress in an experimental model of breast cancer
Escrich Navarro, Raquel (Universitat Autònoma de Barcelona. Departament de Biologia Cel·lular, de Fisiologia i d'Immunologia)
Vela Sarrión, Elena (Universitat Autònoma de Barcelona. Departament de Biologia Cel·lular, de Fisiologia i d'Immunologia)
Solanas i Garcia, Montserrat (Universitat Autònoma de Barcelona. Departament de Biologia Cel·lular, de Fisiologia i d'Immunologia)
Moral Cabrera, Raquel (Universitat Autònoma de Barcelona. Departament de Biologia Cel·lular, de Fisiologia i d'Immunologia)

Fecha:	2020
Resumen:	Experimental evidence highlights the importance of dietetic factors on breast cancer. In this work we aimed to analyze the effects two oils, corn oil (rich in n-6 polyunsaturated fatty acids -PUFA-) and extra virgin olive oil (EVOO), on oxidative stress in an animal model of breast carcinogenesis. Female rats were fed a low-fat control, a high-corn oil, or a high-EVOO diet from weaning or after induction with 7,12-dimethylbenz[a]anthracene at 53 days. Animals were euthanized at 36, 51, 100 and 246 days of age. We analyzed antioxidant enzymes (mRNA and activity of superoxide dismutase, glutathione peroxidase and catalase), non-enzymatic capacity (oxidized and reduced glutathione) and DNA damage (8-oxo-dG) in tumors and mammary gland at different ages. We also analyzed lipid peroxidation (isoprostanes in serum and lipofuscin in liver). Results indicated a decrease in the enzymatic antioxidant capacity and increased oxidative stress in mammary gland of healthy young animals after a short period of high-fat diets intake, followed by an adaptation to chronic dietary intervention. After induction both diets, especially the one high in n-6 PUFA, increased the oxidized glutathione. In tumors no clear effects of the high-fat diets were observed, although in the long-term lipofuscin and 8-oxo-dG suggested greater oxidative damage by effect of the n-6 PUFA-rich diet. Considering the differential effects of these diets on mammary carcinogenesis that we have previously reported, this study suggests that these high-fat diets could have an effect on oxidative stress that would lead to different signaling pathways.
Ayudas:	Ministerio de Agricultura, Alimentación y Medio Ambiente AAO2008-165.471
Nota:	This work was supported by grants from "Plan Nacional I +D+I" (AGL2006-07691, AGL2011-24778), "Fundación Patrimonio Comunal Olivarero (FPCO)" (FPCO2008-165.396; FPCO2013-CF611.084), "Agencia para el Aceite de Oliva del Ministerio de Agricultura, Alimentación y Medio Ambiente" (AAO2008-165.471), "Organización Interprofesional del Aceite de Oliva Español (OIAOE)" (OIP2009-165.646), "Departaments de Salut i d'Agricultura, Alimentació i Acció Rural de la Generalitat de Catalunya" (GC2010-165.000), FPCO and OIAOE (FPCO-OIP2016-CS614.268). The sponsors had no role in the study design, data collection and analysis and interpretation of the results. We thank Dr. Eduard Escrich, director of the research group "Grup Multidisciplinari per a l'Estudi del Càncer de Mama", for providing the means and infrastructure to develop this study.
Derechos:	Tots els drets reservats.
Lengua:	Anglès
Documento:	Article ; recerca ; Versió acceptada per publicar
Materia:	Dietary lipids ; High fat diet ; Breast cancer ; Oxidative stress ; Extra virgin olive oil
Publicado en:	Molecular Biology Reports, Vol. 47 Núm. 7 (January 2020) , p. 4923-4932, ISSN 1573-4978

DOI: 10.1007/s11033-020-05492-6

27 p, 258.9 KB

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