Effects of short- and long-term treatments of sardine (Sardina pilchardus) protein hydrolysates on blood lipid concentrations and antioxidant status, in rats fed cholesterol-enriched diets
Keywords:Key Words: Rats, cholesterol, long term, sardine, short term, hydrolysates
Hypercholesterolemia is a major risk factor of cardiovascular diseases (CVD). A limited number of experimental studies have shown that sardine protein hydrolysates (SPH) could be a very useful natural compound to prevent hy-percholesterolemia by both improving the lipoprotein profile and modula-ting oxidative stress. In the present study, the effect of short and long term treatments with SPH were examined on serum lipid contents, lipid peroxida-tion and antioxidant enzymes activities in rats fed cholesterol-enriched diet. At day 0, rats were divided into five groups. The group of day 0 was the stan-dard group, and the four remaining groups were divided into two parts of two groups each consuming for 14 or 28 days an hypercholesterolemic diet, and treated (HC-SPH) or not (HC) by gavage with SPH. Compared with day 0, serum TC contents were increased at day 14 and remained unchanged at day 28 in HC-SPH group. These values were decreased in HC-SPH versus HC. Liver and heart TBARS concentrations were increased at day 14 then diminished at day 28 in HC-SPH group. Liver and heart SOD and CAT activities were decrea-sed at short term then remained unchanged at long term in HC-SPH group. In addition, these activities were enhanced in HC-SPH versus HC. In conclusion, these results indicate the potential effects of short and long term treatments of SPH to improved cholesterolemia and reduced radical attack in rats fed high-cholesterol diets.