Effect of a parenteral fish‐oil‐containing lipid emulsion on liver lipid perioxidation and antioxidative defenses in Lewis rats

Abstract

AbstractBackgroundEicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), naturally abundant in fish oil (FO), are known for their anti‐inflammatory and potential antioxidant properties. The aim in this article is to evaluate the effect of the infusion of a parenteral FO‐containing lipid emulsion on markers of liver lipid peroxidation and oxidative stress in rats undergoing central venous catheterization (CVC).MethodsAfter 5‐day acclimatization, adult Lewis rats (n = 42) receiving a 20‐g/day AIN‐93M oral diet were randomly subdivided into four groups: (1) basal control (BC) (n = 6), without CVC or LE infusion; (2) SHAM (n = 12), with CVC but without LE infusion; (3) soybean oil (SO)/medium‐chain triglyceride (MCT) (n = 12), with CVC and receiving LE without FO (4.3 g/kg fat); and (4) SO/MCT/FO (n = 12), with CVC and receiving LE containing 10% FO (4.3 g/kg fat). Animals from the BC group were euthanized immediately after acclimatization. The remaining groups of animals were euthanized after 48 or 72 h of surgical follow‐up to assess profiles of liver and plasma fatty acids by gas chromatography, liver gene transcription factor Nrf2, F2‐isoprostane lipid peroxidation biomarker, and the antioxidant enzymes glutathione peroxidase (GPx), superoxide dismutase (SOD), and catalase (CAT) by enzyme‐linked immunosorbent assay. R program (version 3.2.2) was utilized for data analysis.ResultsCompared with the other groups, liver EPA and DHA levels were higher in the SO/MCT/FO group, which also showed the highest liver Nrf2, GPx, SOD, and CAT levels and lower liver F2‐isoprostane (P < 0.05).ConclusionExperimental delivery of FO via EPA and DHA sources in a parenteral LE was associated with a liver antioxidant effect.