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KMID : 1161420190220111175
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Journal of Medicinal Food
2019 Volume.22 No. 11 p.1175 ~ p.1182
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Lycopene and Tomato Sauce Improve Hepatic and Cardiac Cell Biomarkers in Rats
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de Jesuz Vanessa Azevedo
de Barros Elias Campos Monique
de Souza Vanessa Rosse
Bede Teresa Palmiciano
de Moraes Bianca Portugal Tavares
Silva Adriana Ribeiro
de Albuquerque Cassiano Felippe Goncalves
de Azeredo Vilma Blondet
Teodoro Anderson Junger
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Abstract
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This study evaluated the effects of tomato sauce and lycopene on hepatic and cardiac cell biomarkers in rats fed a high-fat diet. Animals were split into five groups: control group, high-fat group (HG), high-fat tomato sauce group, high-fat lycopene 2?mg, and high-fat lycopene 4?mg. Food and water were offered ad libitum, whereas tomato sauce and lycopene (2 and 4?mg/day) were offered daily for 60 days. Body, heart, and liver weights, cardiosomatic and hepatosomatic indices, and serum parameters were also analyzed in rats. The animals' hearts and liver were processed, and cells were examined by flow cytometry. Results showed that the groups receiving tomato sauce and lycopene had lower glycemia. The serum concentration of high-density lipoprotein cholesterol, hepatic enzymes, and tumor necrosis factor-α did not change upon treatment. Tomato sauce and lycopene supplementation did not increase interleukin-1β in response to a high-fat diet. Cell cycle analysis of cardiac and liver cells showed a lower percentage of cells in the G0/G1 phase and an increase in the G2/M phase in HG. Both lycopene and tomato sauce reversed this effect. Both lycopene and tomato sauce reversed this effect and prevented high-fat diet-stimulated cardiac and liver cell death. Supplementation of tomato sauce and lycopene showed beneficial effects on cardiac and liver cell metabolism; therefore, it is suggested as a nutritional approach for the prevention and treatment of cardiovascular diseases and nonalcoholic hepatic steatosis.
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KEYWORD
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apoptosis, carotenoids, cell cycle, high-fat diet, inflammation
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