Ebru OFLUOĞLU, Hatice PAŞAOĞLU, Canan DEMİRTAŞ, Ahmed HUSSEİN

Effects of caffeine on oxidant-antioxidant mechanisms in the rat liver

Amaç: Kafein (1, 3, 7 trimetilksantin) bir pürin alkoloit olarak birçok yiyecek ve içeceklerin içeriğinde bulunur. Kahve, çay, çikolata, kola ve bazı gazlı içecekler kafein ihtiva eder. Biz çalışmamızın temel hedefi olarak, kısa süreli oral kafein alımının rat karaciğerinde olası antioksidan etkilerini iki farklı dozda araştırmaya çalıştık. Yöntemler: Kafein verilen ratların karaciğer dokularında lipit peroksidasyon ürünü olan MDA düzeylerini ölçtük. Bunun yanında kafeinin antioksidan özelliğini incelemek için, enzimatik ve non enzimatik antioksidan sistem üzerinde araştırmalar yaptık. Karaciğer dokularında SOD, katalaz, GPx, GST aktivitelerini ve GSH düzeylerini ölçtük. Çalışmamızda 30 adet (ortalama 250 gr ağırlığında) Wistar cinsi erkek rat kullanıldı. Ratlar üç eşit gruba ayrıldı. Grup 1: Kontrol grubuydu. Grup 2ye 30 mg/kg, Grup 3e 100 mg/kg (nontoksik yüksek doz) kafein 14 gün boyunca (kısa süreli) oral yol ile verildi. Bulgular: Çalışmamızın sonuçları, 14 gün düşük doz (30 mg/kg) ve toksik olmayan yüksek doz (100 mg/kg) kafein uygulamasının, karaciğerde lipit peroksidasyonununu azalttığını göstermektedir. Kafein alımıyla rat karaciğer dokusunda SOD, katalaz, GPx ve GST gibi antioksidan enzim aktivitelerinde ise istatistiksel olarak anlamlı artış saptanmıştır. Karaciğer dokusu glutatyon düzeyleri karşılaştırıldığında kontrol grubuna göre kafeinli gruplarda hafif artış tespit edilmiş, ancak gruplararasında istatistiksel olarak anlamlı fark bulunmamıştır. Spearman korelasyon analizi sonuçlarına göre doku MDA düzeyi azalırken, GPx, GST, SOD aktivitesi artmış ve güçlü negatif korelasyon görülmüştür. Doku GST aktivitesi ile doku katalaz aktivitesi arasında güçlü pozitif korelasyon bulunmuştur. Sonuç: Kafeinin bu dozlarda; lipit peroksidasyonunu azaltması, antioksidan enzim aktivitelerini artırması ile oksidatif stresi iyileştirmesi, yapılan araştırmaların da ışığında antioksidan olabileceği görüşünü desteklemektedir. Kafeinin antioksidan olarak uygun dozunun belirlenmesinde, etki mekanizmalarının açığa kavuşturulmasında ileri hayvan ve insan çalışmalarının gerekli olduğunu düşünmekteyiz. (Gazi Med J 2012; 23: 13-8)

Kafeinin rat karaciğerinde oksidan antioksidan mekanizmalara etkisi

Objective: Caffeine (1, 3, 7-trimethylxanthine) is a purine alkaloid which exists in a variety of foods and drinks. Today, caffeine is a regularly consumed substance, found in coffee, tea, chocolate and cola. The main aim of our study was to compare the potential antioxidant effects of oral caffeine intake in rat the liver at two different doses over a short period of time. Methods: We measured malondialdehyde (MDA) levels, which is a product of lipid peroxidation, in rat livers following caffeine administration. In addition, we evaluated superoxide dismutase (SOD), catalase, glutathione peroxidase (GPx) and glutathione S transferase (GST) activities as well as glutathione (GSH) levels in the liver. Thirty male Wister rats were used. Rats were equally divided into three groups. Group 1 was the control group, Group 2 received 30 mg/kg of caffeine and Group 3 received 100 mg/kg caffeine (non-toxic high dose) orally for 14 days (a short time period). Results: Our results showed that the 30mg/kg and 100 mg/kg caffeine doses decreased lipid peroxidation in liver. Antioxidant enzyme activities in the rat liver, like SOD, catalase, GPx and GST, showed a statistically significant increase with caffeine intake. Liver glutathione levels, in comparison to the control group, showed a slight increase, but this was not statistically significant. Results from the Spearman analysis showed a strong negative correlation between MDA levels and GPx, GST and SOD activities. Tissue GST activity and tissue catalase activity showed a strong positive correlation. Conclusion: Decreased lipid peroxidation and increased antioxidant enzyme activities demonstrate improved control of oxidative stress, suggesting that these doses of caffeine may have antioxidant activity. (Gazi Med J 2012; 23: 13-8)

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