Artículo
Acute treatment with copoazú fermented extract ameliorates myocardial ischemia-reperfusion injury via eNOS activation
Fantinelli, Juliana Catalina
; Cuéllar Álvarez, Liceth N.; González Arbeláez, Luisa Fernanda
; Ciocci Pardo, Alejandro
; Galeano García, Paula L.; Schinella, Guillermo Raúl; Mosca, Susana Maria
Fecha de publicación:
07/2017
Editorial:
Elsevier Ltd
Revista:
Journal of Functional Foods
ISSN:
1756-4646
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
Our aim was to examine the effects of aqueous extracts of fermented (CFE) and non-fermented (CNFE) ¨copoazú¨ (fruit of Theobroma grandiflorum) seeds against ischemia-reperfusion injury. Isolated rat hearts were submitted to 30 min of global ischemia (GI) and 60 min of reperfusion (R). Other hearts received CFE or CNFE in absence or in presence of L-NAME (a nitric oxide synthase inhibitor). Infarct size (IS) and post-ischemic myocardial function (PMF) were measured. Lipid peroxidation, reduced glutathione (GSH) and the expression of phosphorylated forms of eNOS, Akt, GSK-3β and PKCε were assessed. The response of isolated mitochondria to Ca2+ (MR) was also determined. CFE but not CNFE decreased IS, increased PMF and the expression of P-eNOS, P-Akt, P-GSK-3β and P-PKCε, partially preserved GSH and improved MR. These effects were lost in presence of L-NAME. These data demonstrate that the acute treatment with CFE protects the heart against ischemia-reperfusion damage through NOS-dependent mechanisms.
Palabras clave:
CopoazÚ
,
Fermentation
,
Ischemia-Reperfusion
,
Mitochondria
,
Nos
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Identificadores
Colecciones
Articulos(CIC)
Articulos de CENTRO DE INVEST.CARDIOVASCULARES (I)
Articulos de CENTRO DE INVEST.CARDIOVASCULARES (I)
Citación
Fantinelli, Juliana Catalina; Cuéllar Álvarez, Liceth N.; González Arbeláez, Luisa Fernanda; Ciocci Pardo, Alejandro; Galeano García, Paula L.; et al.; Acute treatment with copoazú fermented extract ameliorates myocardial ischemia-reperfusion injury via eNOS activation; Elsevier Ltd; Journal of Functional Foods; 34; 7-2017; 470-477
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