Alteration of Some Inflammatory Biomarkers by Dietary Oxysterols in Rats
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Alteration of Some Inflammatory Biomarkers by Dietary Oxysterols in Rats Ida Soto-Rodríguez,1,2 Alfonso Alexander-Aguilera,1,2 Antonio Zamudio-Pérez,1 Mireya Camara-Contreras,1 Guillermo Hernandez-Diaz,3 and Hugo S. Garcia3,4
Abstract—Oxysterols are structurally similar to cholesterol, but are characterized by one or more additional oxygen-containing functional groups. These compounds are implicated in inflammation given their ability to cause irreversible damage to vascular cells. The aim of this study was to study the alteration of some inflammatory biomarkers in Wistar rats in response to dietary oxysterols. Eighteen rats were randomly divided into three groups of six rats each. A standard diet supplemented with 1% (w/w) pure cholesterol (Chol group) or 1% (w/w) of an oxidized cholesterol mixture (COPs group) was fed for 8 weeks. Blood serum was separated; abdominal, pericardial, and epididymal adipose tissue was removed carefully. The COPs subjects exhibited significant increase in blood pressure and serum triacylgycerols as well as increased body fat index and pericardic, abdominal, and epididymal adipose tissue. These effects were accompanied by elevated circulating levels of plasma high-sensitivity C-reactive protein, tumor necrosis factor alpha, and resistin. We suggest that dietary oxysterols have an important pro-inflammatory effect. KEY WORDS: cholesterol; oxysterols; tumor necrosis factor alpha; resistin; C-reactive protein.
INTRODUCTION Cholesterol is a molecule composed of three regions: a ring structure containing four hydrocarbon rings (A, B, C, and D); a hydrocarbon tail, also called a lateral chain; and a hydroxyl group. This molecule is prone to oxidation resulting from either auto-oxidation or by enzyme-catalyzed transformation to various species, namely, so-called cholesterol oxidation products (COPs) or oxysterols [1, 2]. Some of these COPs, especially 7-ketocholesterol and 7β-hydroxycholesterol which are also present at measurable levels in some processed foods, have potent cytotoxic, pro-oxidative, and/or pro-inflammatory properties [2–4], 1
Facultad de Bioanálisis, Universidad Veracruzana, Carmen Serdán s/n, Col. Flores Magón, Veracruz, Ver 91700, Mexico 2 Facultad de Medicina, Universidad Cristóbal Colón, Carr. VeracruzMedellin s/n, Col. Puente Moreno, Boca del Río, Ver 94271, Mexico 3 UNIDA, Instituto Tecnológico de Veracruz, M.A. de Quevedo 2779, Veracruz, Ver, Mexico( 91897 4 To whom correspondence should be addressed at UNIDA, Instituto Tecnológico de Veracruz, M.A. de Quevedo 2779, Veracruz, Ver, Mexico( 91897. E-mail: [email protected]
which are hallmarks of the pathophysiological mechanisms involved in the atherosclerotic process. Because inflammation within the atherosclerotic lesion appears to play a crucial role in the evolution of an atherosclerotic plaque [5], it is essential to identify those molecules capable of triggering active inflammatory processes at various stages of atherosclerosis. Given that some oxysterols such as 7α-hydroxycholesterol (7α-OH), 7β-hydroxycholesterol (
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