Eight-Week Consumption of High-Sucrose Diet Has a Pro-Oxidant Effect and Alters the Function of the Salivary Glands of Rats
Abstract
:1. Introduction
2. Materials and Methods
2.1. Biochemical Analysis
2.2. Salivary and Plasma Antioxidants
2.3. Salivary and Plasma Oxidative Damage Products
2.4. Salivary and Plasma Inflammation and ROS Production
2.5. Histological Examination
2.6. Statistical Analysis
3. Results
3.1. General Characteristics
3.2. Plasma Antioxidants and Oxidative Modification Products
3.3. Plasma Inflammation and ROS Production
3.4. Salivary Glands Antioxidants and Oxidative Modification Products
3.5. Salivary Glands Inflammation and ROS Production
3.6. Parotid Glands vs. Submandibular Glands
3.7. Correlations
3.8. Histological Analysis
4. Discussion
5. Conclusions
- A high-sucrose diet disturbs the redox balance of the parotid and submandibular salivary glands. However, the parotid glands are more vulnerable to both antioxidant disturbances and oxidative damage.
- Mechanisms involved in the synthesis/secretion of proteins are hindered in both of the salivary glands of HSD rats as compared to the controls.
- A high-sucrose diet reduces the stimulated secretory capacity of salivary glands vs. the control.
Author Contributions
Funding
Conflicts of Interest
References
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Control | HSD | p | |
---|---|---|---|
Body weight (mg) | 355.2 (311.5–415.0) | 407.1 (367.6–449.2) | 0.0046 |
Food intake (g/day) | 18.97 (12.84–28.22) | 20.73 (12.93–31.03) | 0.7203 |
Energy intake (g)/per rat/per week | 67.45(63.6–76.6) | 78.8(63.33–85.1) | 0.6300 |
PG weight (mg) | 0.092 (0.081–0.11) | 0.101 (0.092–0.128) | 0.0447 |
SMG weight (mg) | 0.305 (0.271–0.342) | 0.31 (0.28–0.373) | 0.0780 |
Glucose concentration (mg/dL) | 142.5 (100.6–159.4) | 172.0 (145.3–189.2) | 0.0008 |
Insulin concentration (mU/mL) | 0.178 (0.155–0.197) | 0.2683 (0.192–0.355) | 0.0159 |
HOMA-IR | 2.704 (1.873–3.251) | 18.272 (15.471–25.136) | <0.0001 |
PG | SMG | p | |
---|---|---|---|
Total protein (mg/mL) | 3842 (3338–4773) | 5118 (3574–6998) | 0.0499 |
Amylase (μg/100 mg protein) | 3.355 (2.917–4.635) | 2.028 (1.787–2.948) | 0.0159 |
UA (μg/100 mg protein) | 2.991 (1.761–3.481) | 2.981 (2.461–4.662) | 0.5992 |
CAT (μmol H2O2/min/100 mg protein) | 3.596 (2.134–5.290) | 2.95 (1.839–5.163) | 0.7209 |
SOD (U/100 mg protein) | 1.477 (0.6850–2.235) | 1.656 (1.188–2.258) | 0.5737 |
Px (mU/100 mg protein) | 2.791 (1.821–3.421) | 6.682 (6.342–7.242) | 0.0002 |
TAS (μmol/100 mg protein) | 2.780 (2.590–2.912) | 1.450 (0.853–2.010) | 0.0021 |
AGE (fluorescence/100 mg protein) | 149.6 (123.9–163.8) | 131.7 (72.62–155.7) | 0.1049 |
AOPP (μmol/100 mg protein) | 2.467 (1.532–3.742) | 1.854 (1.159–2.291) | 0.0148 |
PC (nmol/100 mg protein) | 0.3485 (0.2157–0.4675) | 0.2774 (0.2422–0.3490) | 0.3095 |
8-isoP (fg/100 mg protein) | 24.78 (17.64–41.88) | 8.713 (5.974–10.97) | 0.0159 |
4-HNE (μg/100 mg protein) | 0.9725 (0.5400–1.320) | 0.521 (0.2100–0.7600) | 0.0173 |
8-OHdG (fg/100 mg protein) | 33.14 (23.51–38.87) | 0.4047 (0.2439–0.4287) | 0.0079 |
TOS (umol/100 mg protein) | 0.1320 (0.086–0.152) | 0.0120 (0.009–0.018) | 0.0006 |
OSI | 4.871 (3.060–5.736) | 0.7600 (0.603–1.572) | 0.0006 |
IL-1β (pg/100 mg protein) | 29.41 (23.0–38.96) | 13.95 (11.98–17.2) | 0.0043 |
NADPH oxidase (nmol O2−/min/100 mg protein) | 1061.0 (972.5–1514.0) | 975.5 (867.6–1275.0) | 0.1605 |
ROS production (nmol/100 mg protein) | 128.4 (11.6–140.4) | 91.61 (55.47–153.7) | 0.0650 |
PG | SMG | p | |
---|---|---|---|
Total protein (μg/mL) | 3246 (2929–3847) | 3599 (3459–4632) | 0.0207 |
Amylase (μg/100 mg protein) | 0.4090 (0.2340–0.5423) | 0.3668 (0.2772–1.177) | 0.8413 |
UA (μg/100 mg protein) | 1.851 (1.620–2.741) | 2.351 (2.000–3.141) | 0.0156 |
CAT (umol H2O2/min/100 mg protein) | 2.440 (1.306–3.951) | 3.799 (1.462–5.518) | 0.1605 |
SOD (U/100 mg protein) | 1.999 (1.595–2.467) | 2.657 (1.503–3.210) | 0.0499 |
Px (mU/100 mg protein) | 1.5 (1.300–2.381) | 6.472 (6.142–7.102) | 0.0002 |
TAS (μmol/100 mg protein) | 1.640 (1.110–1.920) | 1.480 (0.850–2.100) | 0.9015 |
AGE (fluorescence/100 mg protein) | 184.4 (133.8–215.3) | 146.2 (100.7–181.7) | 0.0104 |
AOPP (μmol/100 mg protein) | 3.367 (2.905–5.098) | 1.352 (1.025–1.907) | 0.0007 |
PC (nmol/100 mg protein) | 0.6203 (0.4416–0.8595) | 0.4408 (0.3141–0.5422) | 0.0317 |
8-isoP (fg/100 mg protein) | 126.5 (92.96–158.5) | 20.88 (17.64–29.32) | 0.0079 |
4-HNE (μg/100 mg protein) | 1.608 (1.270–1.810) | 0.64 (0.3100–0.9200) | 0.0043 |
8-OHdG (fg/100 mg protein) | 62.14 (50.74–88.58) | 0.6352 (0.4009–0.7201) | 0.0079 |
TOS (μmol/100 mg protein) | 0.3100 (0.222–0.398) | 0.0210 (0.018–0.032) | 0.0006 |
OSI | 16.850 (11.560–35.860) | 1.295 (1.055–2.353) | 0.0006 |
IL-1β (pg/100 mg protein) | 52.0 (41.0–64.7) | 23.8 (18.01–28.22) | 0.0043 |
NADPH oxidase (nmol O2−/min/100 mg protein) | 1556.0 (1071.0–1775.0) | 1248.0 (963.4–1685.0) | 0.0499 |
ROS production (nmol/100 mg protein) | 175.9 (113.9–206.6) | 139.0 (97.44–228.2) | 0.0410 |
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Maciejczyk, M.; Matczuk, J.; Żendzian-Piotrowska, M.; Niklińska, W.; Fejfer, K.; Szarmach, I.; Ładny, J.R.; Zieniewska, I.; Zalewska, A. Eight-Week Consumption of High-Sucrose Diet Has a Pro-Oxidant Effect and Alters the Function of the Salivary Glands of Rats. Nutrients 2018, 10, 1530. https://doi.org/10.3390/nu10101530
Maciejczyk M, Matczuk J, Żendzian-Piotrowska M, Niklińska W, Fejfer K, Szarmach I, Ładny JR, Zieniewska I, Zalewska A. Eight-Week Consumption of High-Sucrose Diet Has a Pro-Oxidant Effect and Alters the Function of the Salivary Glands of Rats. Nutrients. 2018; 10(10):1530. https://doi.org/10.3390/nu10101530
Chicago/Turabian StyleMaciejczyk, Mateusz, Jan Matczuk, Małgorzata Żendzian-Piotrowska, Wiesława Niklińska, Katarzyna Fejfer, Izabela Szarmach, Jerzy Robert Ładny, Izabela Zieniewska, and Anna Zalewska. 2018. "Eight-Week Consumption of High-Sucrose Diet Has a Pro-Oxidant Effect and Alters the Function of the Salivary Glands of Rats" Nutrients 10, no. 10: 1530. https://doi.org/10.3390/nu10101530