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ABSTRACT: Ecological studies have suggested an inverse association between monounsaturated fat intake and total mortality, as well as
with coronary heart diseases death. Whether the beneficial effects of olive oil on the cardiovascular system are exclusively
due to oleic acid remains to be elucidated. The aim of this study was to investigate the effects of oleic acid consumption
for three months on lipid profile, oxidant-antioxidant status and tissue factor (TF) activities in streptozotocin (STZ) induced
diabetic rats fed a high-cholesterol diet. Forty rats were divided into 5 groups of 8 rats each as control (C), STZ induced
diabetic controls (DC); high-cholesterol fed hyperlipidemic controls (HC); diabetic rats fed a high cholesterol diet (Diabetic-Hyperlipidemic,
DH) and diabetic-hyperlipidemic+oleic acid (DHO) group. Blood samples were used to evaluate lipid profile, hemostatic parameters,
glutathione (GSH), thiobarbituric acid reactive substances (TBARS); tissue samples were used for the determination of TF activities.
Oleic acid consumption beneficially affected serum total lipid, triacylglycerol and GSH levels and decreased TF activities
of brain and kidney in DHO group compared with the DH group. Oleic acid may have protective effects against cardiovascular
complications of diabetes since GSH, total lipid and TG levels were beneficially affected. The decreased TF activity in DHO
group may protect these tissues from the risk of thrombosis. Nevertheless, further studies are needed to determine the mechanisms
that lead to the changes in the TF activity of tissues due to oleic acid consumption.
KeywordsOleic acid-Tissue factor-Diabetes-Hyperlipidemia
Medicinal Chemistry Research 04/2012; 19(8):1011-1024. · 1.27 Impact Factor
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ABSTRACT: Saliva samples are often required to be stored for longer periods of time either because of the project protocol or because of lack of funding for analysis. The effects of 6 months storage (fresh, 30, 60, 90 120, 150, and 180 d) on the stability of salivary reduced glutathione (GSH), lipid peroxidation (LPO) and 90 days of storage (fresh, 15, 30, 60, and 90 d) on the stability of salivary tissue factor (TF) activity and the stability of saliva imprint samples at -20 degrees C were evaluated in this study. Salivary GSH, malondialdehyde (MDA) levels as an index of LPO, and TF activities were determined using the methods of Beutler, Yagi, and Quick, respectively. Saliva imprint samples were stained with Giemsa and microscopically examined. Salivary GSH levels and TF activities decreased, whereas MDA levels increased significantly after 6 months of storage at -20 degrees C. Leucocyte, epithelium and bacterium cell counts did not significantly change at the end of 90 d of storage. Saliva samples may be stored up to 1 month at -20 degrees C for LPO assay. For cytological examinations, saliva samples may be stored for 90 d at -20 degrees C. Further studies are needed to determine the stability of salivary GSH, and salivary TF activity stored less than 30 days at -20 degrees C. On the other hand, if saliva samples are required to be stored, to avoid the changes because of different storage periods, we recommend that they must be stored under the same circumstances and in the same time period.
Journal of Clinical Laboratory Analysis 02/2009; 23(2):93-8. · 1.38 Impact Factor
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ABSTRACT: The aim of this investigation was to assess the influence of peanut (Arachis hypogaea) consumption on oxidant-antioxidant status and lipid profile in Streptozotocin (STZ) induced diabetic rats. 32 rats were divided into 4 groups as control, control+peanut, diabetic, diabetic+peanut. Control and diabetic groups were fed on standard rat chow whereas control+peanut and diabetic+peanut were fed on standard rat chow supplemented with 0.63 g % peanut for 12 weeks. Serum glucose levels, lipids, Glutathione (GSH), lipid peroxidation (LPO) and atherogenic index (AI) levels were determined at the end of the experiment. In the diabetic group TG (Triglyceride), TC (Total cholesterol), LDL-C (LDL-cholesterol) levels and atherogenic indexes increased significantly whereas HDL-C (HDL-cholesterol) level decreased significantly compared to the control group. The supplementation with peanut in the diabetic group led to significantly higher HDL-C levels and lower AI levels compared to diabetic group. Peanut consumption increased GSH levels significantly both in control and diabetic groups. In conclusion, this study shows that peanut consumption may improve oxidant-antioxidant status in healthy and diabetic status without increasing blood lipids. Moreover, increased HDL-C levels and decreased AI levels in diabetic rats indicate that, peanut consumption may have protective effects against cardiovascular complications of diabetes.
Phytotherapy Research 03/2008; 22(2):180-4. · 2.09 Impact Factor
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ABSTRACT: Saliva plays an important role in the protection of oral cavity and alterations in either salivary flow rate or protein composition may have dramatic effects on oral health. Prevention and management of oral complications of cancer and cancer therapy will improve oral function and quality of life, and reduce morbidity and the cost of care. The aim of this study was to investigate the saliva of patients with breast cancer biochemically and cytologically and compare with healthy controls. Accordingly, lipid peroxidation (LPO), total protein, salivary flow rate, and pH levels were measured in the saliva samples obtained from 20 breast cancer patients and 11 healthy individuals. Tissue factor (TF) is a major regulator of normal hemostasis and thrombosis, and TF activity of saliva samples was evaluated. Under the conditions used, patients with breast cancer present a significant reduction in total protein, pH and LPO levels. Salivary TF activity was higher in breast cancer patients than that in control subjects, but the degree of increase was not statistically significant. In addition, the analysis of saliva samples by SDS polyacrylamide gel electrophoresis showed the retarded mobility of the 66-kDa proteins and the increased proteins of about 36 kDa in the patient group. Some patients with breast cancer had increased number of leucocytes. Importantly, dysplastic cells and yeast cells were detected only in saliva samples of cancer patients. Decreased salivary LPO may be considered as a risk factor for breast cancer.
The Tohoku Journal of Experimental Medicine 03/2008; 214(2):89-96. · 1.24 Impact Factor
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ABSTRACT: The inverse association of peanut consumption and risk markers of CHD (lipids) has been reported however health professionals are still concerned whether hyperlipidemic subjects advised to eat peanuts will have increased serum lipid levels. Tissue factor (TF), the major regulator of normal haemostasis and thrombosis, plays a critical role in haemostasis in all tissues.
To investigate the effects of peanut consumption on lipid profile, blood Glutathione (GSH), thiobarbituric acid reactive substances (TBARS), haematologic parameters and TF activities in rats fed a high-cholesterol diet.
32 Wistar Albino rats were divided into 4 groups of 8 rats each: 1-Control 2-Control+peanut 3-Hyperlipidemic and 4-Hyperlipidemic+peanut group. At the end of 12 weeks, blood samples were used to evaluate lipid profile, haemostatic parameters, GSH, TBARS and tissue samples were used for the determination of TF activities.
Peanut consumption increased blood GSH both in the control and hyperlipidemic groups; increased HDL-cholesterol and decreased TBARS in the hyperlipidemic group. The addition of peanut to the diet did not change blood lipids, prothrombin time, activated partial thromboplastin time or fibrinogen levels significantly both in the control and hyperlipidemic groups. It affected TF activities differently in both groups. It decreased brain and aorta TF activity but increased spleen and kidney TF activity in the control group. It led to significant increases in the TF activity of kidney, spleen and aorta and a significant decrease in the TF activity of brain in the hyperlipidemic group.
Peanut consumption improved GSH and HDL-C levels and decreased TBARS, without increasing other blood lipids in experimental hyperlipidemia. Nevertheless the mechanism of the effect of peanut consumption on the TF activity of tissues remains to be determined.
European Journal of Nutrition 01/2008; 46(8):476-82. · 2.75 Impact Factor
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ABSTRACT: Tissue factor (TF) is considered to be a major regulator of normal haemostasis and thrombosis. Circulating TF activity is suggested to be associated with diabetes mellitus. Various tissues and body fluids have TF activity. The aim of the present study was to investigate the TF activity of streptozotocin (STZ) induced diabetic rat tissues. Peanut consumption is reported to be associated with decreased risk of type 2 diabetes. Therefore, the effect of peanut consumption on the TF activity of STZ induced diabetic rat tissues, and haemostatic parameters such as protrombin time (PT), activated partial thromboplastin time (APTT) and fibrinogen levels were determined.
Twenty-four Wistar rats were divided into 3 groups of 8 rats each as control, STZ-induced diabetic and diabetic + peanut group. Twelve weeks later, TF activity of liver, kidney, spleen, heart, kidney, lung, pancreas and aorta and haemostatic parameters were determined.
In the diabetic group, TF activities of liver, kidney and spleen increased (p < 0.01) whereas the TF activity of brain decreased (p < 0.01) compared to the control group. Peanut consumption in the diabetic group decreased the TF activity of spleen and aorta (p < 0.01; p < 0.05). Haemostatic parameters did not change significantly in the groups.
Elevated TF activity in diabetic rat tissues, may contribute to the increased risk of atherothrombotic disease that accompanies the diabetic complications whereas the decreased brain TF activity may be due to a different haemostatic mechanism to protect this vital organ from the diabetic status. The decreased TF activity of peanut given diabetic rat tissues might protect these tissues from the risk of thrombosis.
Diabetes/Metabolism Research and Reviews 11/2007; 23(8):653-8. · 3.37 Impact Factor
