Effect of Dose and Administration Period of Seed Cake of Genetically Modified and Non-Modified Flax on Selected Antioxidative Activities in Rats (original) (raw)
Related papers
2015
Abstract: Flaxseed cake containing antioxidants is a valuable dietary component. Its nutritional effect may be diminished by the presence of anti-nutrients. The work was aimed at determining the effect of different contents of flaxseed cake in diets and their administration period on the development of rats and selected parameters of their health status. Diets with 15 % and 30 % addition of genetically modified (GM) flax seed cake with enhanced synthesis of polyphenols, as well as Linola non-GM flax were administered in short-term (33 days) and long-term (90 days) experiments. The 30 % addition of flaxseed cake reduced digestibility of dietary nutrients, GM flaxseed cake lowered body weight gains. The relative weight of selected organs, hematological blood markers and serum activities of aspartate and alanine aminotransferases (AST, ALT) were not affected. Flaxseed cake consumption reduced serum concentration of albumins and increased globulins. Administration of 30 % flaxseed cake ...
Antioxidant Potentials of Flaxseed by in Vivo Model
Journal of Agricultural and Food Chemistry, 2006
The present study reports the antioxidant activity of flaxseed as measured by feeding weanling albino rats with 5.0% and 10.0% of flaxseed (constituting approximately 0.75 and 1.5 g kg-1) for 14 days followed by challenging animals with 2.0 g kg-1 b.w. CCl 4 as toxin. Activity was assessed by measuring hepatic marker enzymes like catalase, superoxide dismutase (SOD), and peroxidase and comparing with those from the normal group and from a group receiving toxin without flaxseed. Treatment of CCl 4 at dose of 2.0 g kg-1 b.w. decreased the activities of various antioxidant enzymes such as catalase, superoxide dismutase (SOD), and peroxidase by 35.6%, 47.76%, and 53.0%, respectively, compared to the control group, and the lipid peroxidation value increased nearly 1.2-fold compared to that of the group treated with toxin without flaxseed. Pretreatment of rats with 5.0% flaxseed followed by CCl 4 treatment caused restoration of catalase, SOD, and peroxidase by 39.7%, 181.42%, and 123.7%, respectively, as compared to control. The group treated with 10.0% flaxseed has shown the restoration of 95.02%, 182.31%, and 136.0% of catalase, SOD, and peroxidase. In the case of the group treated with toxin without flaxseed, the level of superoxide dismutase and the catalse value decreased 91.4% and 55.33%, respectively, in comparison with the control group. These results clearly indicate the beneficial effect of flaxseed components as an antioxidant as seen by restoration of hepatic enzymes, which were varied from normal to one due to toxicity induced by toxin (CCl 4). Owing to this property, the flaxseed known for its functional properties can be further extended to exploit its possible application for various health benefits as nutraceuticals and food ingredient.
Journal of Biosciences and Medicines, 2015
Flaxseed (Linum usitatissimum L.) is composed mainly of bioactive components such as polyphenols, polyunsaturated fatty acids, fiber and lignans. Flaxseed can be found in different presentation forms (grain or flour) and varieties (brown or golden); however, questions have arisen as to whether the presentation form and/or variety may influence the health effects. The objective of this study was to evaluate the effects on blood pressure, anthropometric and oxidative parameters in healthy human volunteers. All subjects received 40 gram aliquots of flaxseed and were instructed to consume them in their entirety mixed with water in the morning for a period of 14 days. Oxidative parameters showed significant reductions (p < 0.05) in oxidative damage to lipids and proteins via dietary intervention with golden flaxseed grains. There were no significant differences in anthropometric parameters, blood pressure, DNA damage and micronuclei frequency after 14-day supplementation. This research indicates that golden flaxseed grains can be a valuable adjunct for disease prevention and protecting the organism against oxidative damage.
Journal of Biosciences and Medicines, 2015
Flaxseed (Linum usitatissimum L.) is composed mainly of bioactive components such as polyphenols, polyunsaturated fatty acids, fiber and lignans. Flaxseed can be found in different presentation forms (grain or flour) and varieties (brown or golden); however, questions have arisen as to whether the presentation form and/or variety may influence the health effects. The objective of this study was to evaluate the effects on blood pressure, anthropometric and oxidative parameters in healthy human volunteers. All subjects received 40 gram aliquots of flaxseed and were instructed to consume them in their entirety mixed with water in the morning for a period of 14 days. Oxidative parameters showed significant reductions (p < 0.05) in oxidative damage to lipids and proteins via dietary intervention with golden flaxseed grains. There were no significant differences in anthropometric parameters, blood pressure, DNA damage and micronuclei frequency after 14-day supplementation. This research indicates that golden flaxseed grains can be a valuable adjunct for disease prevention and protecting the organism against oxidative damage.
Sensory, Chemical and Biological Evaluation of Some Products Fortified by Whole Flaxseed
Egyptian Journal of Agricultural Research, 2010
The purpose of this study was to develop a mainstream food item using whole flaxseed and test the consumer acceptability, chemical and biological evaluation of the products. Chemical composition of flaxseed showed that contents of moisture was (7.06 %), protein (24.87 %), fat (39.64 %), crude fiber (8.74%), ash (3.51 %) and total carbohydrate (23.19 %). Flaxseed oil was have high content of unsaturated fatty acids. oleic acid (17.11%), linoleic acid (15.56%) and linolenic acid (58.68 %). Sensory evaluation of (pan bread-pizza-Tahina) showed that all were acceptable of eating qualities. Also, results showed that addition of flaxseed to wheat flour by 15% increased the protein content, fat, fiber, and ash. Meanwhile, the content of carbohydrates was decreased in the bread and pizza. Carbohydrates increased and fat decreased for Tahina 50% flaxseed. Data indicated that feed efficiency ratio of rats fed on diets containing flaxseed products were higher than rats fed on diets without flaxseed and results indicated also that, the diets containing flaxseed decreased concentration of serum total cholesterol compared to diet with no flaxseed. Flaxseed diet increased the level of serum HDL-C while serum LDL-C and VLDL-C significantly decreased.
Antioxidant activity of flaxseed meal components
Canadian Journal of Plant Science, 2014
Barthet, V. J., Klensporf-Pawlik, D. and Przybylski, R. 2014. Antioxidant activity of flaxseed meal components. Can. J. Plant Sci. 94: 593–602. The meals of borage, hemp, Solin, golden, and brown flaxseed, including the meals of dehulled flaxseed and their corresponding hulls, were reconstituted with 40% of standard flaxseed oil and stored for 2 wk to assess if these meals had any antioxidant activity to protect in situ oil from oxidation. Weekly measured peroxide and aldehyde values showed that Solin, golden and brown flaxseed meals had more effective antioxidant activity than hemp and borage meals. Flaxseed hull showed very weak antioxidant potential, whereas dehulled meals maintained their antioxidant activity. This suggested that secoisolariciresinol diglucoside was not acting as the primary antioxidant of flaxseed meal. The seed antioxidant activity was greatly affected by water extraction, suggesting that the system contains water-soluble components. When flaxseed oil was reco...
Clinical Phytoscience
Background: Flaxseed has emerged as a potential source of bioactive components that can be utilized in routine diet to address lifestyle disorders. Methods: In this context, three studies were carried out on the basis of induction therapies i.e. Study I (Normal diet), Study II (Hyperglycemic diet; 40% sucrose) and Study III (Hypercholesterolemic diet; 1.5% cholesterol) using Sprague Dawley rats. Each study was further split into three groups based on diets; Control (free from flaxseed powder or extract), Functional diet (incorporation of flaxseed powder; 10%) and Nutraceutical diet (inclusion of ethanolic extract of flaxseed; 5%). During experimental period, hyperglycemic and hyperlipidemic parameters were evaluated alongside, alterations in hematological aspects were also assessed. Results: Feed intake and body weight demonstrated significant response (p < 0.05) of diets and study intervals however, water intake was substantially influenced by study intervals. In study II (hyperglycemic rats), maximum decline in glucose level was recorded (9.02%) in rats administered with extract based diet. In the same group, maximum increase in insulin (5.90%) was noted. Regarding lipid profile, the bioevaluation trials revealed maximum reduction in serum cholesterol (13.10%) in study III (hypercholesterolemic rats) on the provision of flaxseed extract (nutraceutical diet) followed by flaxseed powder (functional diet) i.e. 7.85%. Further, maximum decrease in low density lipoprotein-cholesterol (LDL-c) was reported i.e. 14.28% on supplementation of flaxseed extract to hypercholesterolemic rats. Conclusions: Thus, flaxseed extract based intervention has shown higher bioefficacy to address hyperglycemia and hypercholesterolemia in comparison to flaxseed powder.
Nutrition Research, 1999
A proposed mechanism underlying the anticarcinogenic and antiatherogenic effects of flaxseed (flax) and its lignan secoisolariciresinol diglycoside (SDG) is the potential antioxidant activity of SDG and its mammalii lignan metabolites enterodiol (ED) and enterolactone (EL). Recent evidence indicates that SDG, ED and EL scavenge hydroxyl radicals in vitro. This study evaluated the effect of dietary flax on specific antioxidant enzymes and nonenzymatic antioxidant molecules in young rats. After 3 days acclimatization on an AIN-93G basal diet (BD), female Sprague Dawley rats (24 days of age) were randomized into three dietary groups: BD, BD supplemented with 10% flax or 3 mg SDG gavage. At 50 days of age, rats were sacrificed and livers removed for antioxidant enzyme determinations. Body weight gain, feed efficiency ratio and liver weights were not different between treatment groups indicating that animals grew well on the flax diet. Hepatic reactive oxygen species metabolizing enzymes catalase (CAT) and glutathione peroxidase (GSH-Px) were not different between treatment groups. Hepatic glutathione reductase (GSSG-Red) activity of SDG and flax-fed rats, when combined, were lower (P = 0.037) compared to BD-fed rats. Hepatic acidsoluble sulfhydryl groups as GSH were not influenced by flax or SDG treatment. Total urinary lignan excretion was higher in SDG-and flax-fed groups than in the BD group (P < 0.001). Reduced activity of GSSG-Red and unchanged GSH levels may relate to an antioxidant sparing effect of ED and EL in tissues of flax and SDG-fed rats. 0 1959 Elsevia Science Inc KEY WORDS: Flaxseed, lignans, antioxidant enzymes, secoisolariciresinol, enterodiol.
Transgenic flax overexpressing polyphenols as a potential anti-inflammatory dietary agent
Journal of Functional Foods, 2015
The influence of chronic administration of seed cake of genetically modified flax W92/72, which overexpressed polyphenols, on diet-evoked inflammation in the liver and other physiological disturbances was examined. High-fat-diet-induced rat obesity models were administered ad libitum the experimental diets (standard, high-fat with lard, and standard and high-fat diets enriched with 30% seed cake of non-transgenic or transgenic flax) for 14 weeks. The beneficial effects of transgenic seed cake were related to carbohydrate metabolism, serum total antioxidant capacity and lipid peroxidation. The levels of the liver proinflammatory cytokines tumor necrosis factor-α and interleukin-6 were decreased in the transgenic and non-transgenic seed cake groups. Transgenic seed cake consumption elevated the anti-inflammatory cytokines interleukin-4 and-10. The flaxseed cake groups had improved liver ultra-structure. Diet supplementation with genetically modified flax W92/ 72 seed cake may contribute to solving health problems resulting from high-energy diet consumption.