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PNF Preventive Nutrition and Food Science

Open Access


ISSN 2287-8602
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Original

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Original

Prev Nutr Food Sci 2021; 26(3): 285-295

Published online September 30, 2021 https://doi.org/10.3746/pnf.2021.26.3.285

Copyright © The Korean Society of Food Science and Nutrition.

Hepatoprotective and Anti-Obesity Properties of Sardine By-Product Oil in Rats Fed a High-Fat Diet

Nabila Boukhari Benahmed Daidj1,2 and Myriem Lamri-Senhadji1

1Laboratory of Clinical and Metabolic Nutrition, Faculty of Nature and Life Sciences and 2Higher School of Biological Sciences of Oran (ESSBO), University Oran 1 Ahmed Ben Bella, Oran 31100, Algeria

Correspondence to:Myriem Lamri-Senhadji, Tel: +213-77-116-0262, E-mail: lamri.senhadji.myriem@lncm-univoran.com

Received: January 12, 2021; Revised: June 13, 2021; Accepted: June 24, 2021

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Excess lipid intake can trigger liver lipid accumulation and oxidative responses, which can lead to metabolic disturbances and contribute to hepatic steatosis and obesity and increase the risk of cardiovascular disease. Production of fish oil rich in omega-3 is a good opportunity for valorizing fish by-products in the therapeutic field. In this study, we explored the effects of oil from Sardina pilchardus by-products on cardiometabolic and oxidative disorders caused by toxic effects of excess lipids in obese rats. Three groups of obese rats received either 20% sardine by-product oil (SBy-Ob-HS; experimental group), 20% fillet oil (SF-Ob-HS; positive control group), or a high-fat diet (Ob-HS). Normal weight rats received a standard diet (normal). There was a significant decrease in serum total cholesterol (TC), triacylglycerols (TG), and insulin concentrations in the SBy-Ob-HS group compared with the SF-Ob-HS group. Compared with the Ob-HS group, TC and TG, glycemia, glycosylated hemoglobin, and insulinemia were decreased in the SBy-Ob-HS (more notably) and SF-Ob-HS groups. Furthermore, hepatic lipids, low density lipoprotein-cholesterol (C), the non-esterified cholesterol/phospholipids ratio, serum transaminases activities and lipid peroxidation were lower and serum high density lipoproteins-C were higher in the SBy-Ob-HS and SF-Ob-HS groups compared with the Ob-HS group. Serum isoprostane concentrations were reduced in the SBy-Ob-HS (more notably) and SF-Ob-HS groups compared with the Ob-HS and normal groups. The activities of antioxidant enzymes in tissues were enhanced, particularly in the by-product oil group. The oil extracted from by-products demonstrate anti-obesity properties (hypolipemiant, hepatoprotective, antiatherogenic, antidiabetic, and antioxidant) that may be beneficial for the management of obesity and its complications, such as hepatic steatosis.

Keywords: by-products, hepatic lipid accumulation, obesity, oil, Sardina pilchardus