Fahri BAYIROĞLU, Dide KILIÇALP, Recep ASLAN

Ratlarda gıda kısıtlamasının lipit peroksidasyon ve kanın antioksidan durumuna etkisinin araştırılması

Kemirgenlerde gıda kısıtlaması, sebebi tam olarak bilinmeyen bazı mekanizmalarla ömür sürelerini artırmaktadır. Bu etkinin açıklanmasında, en fazla antioksidan ve lipit peroksidasyon düzeylerinin etkileri üzerinde durulmuştur. Metabolik hızın azaltılmasına bağlı olarak, lipit peroksidasyon hasarının düşürülebileceği öne sürülmüştür. Bu çalışmada 8 hafta süre ile % 50 gıda kısıtlaması uygulanan 6 haftalık yaştaki erkek Wistar albino ratlarda, lipit peroksidasyon ve kan antioksidan düzeylerindeki değişimler gözlemlenmiştir. Deneme başlangıcı ve ilk 4 haftalık deneme süresince gözlenen parametrelerde hiçbir değişiklik görülmezken, daha sonraki günlerde deneme grubunun lipit peroksidasyon düzeyinin kontrollere göre istatistiksel önemde p < 0.05 azaldığı bulundu. Deneme grubu süperoksitdismutaz SOD düzeyinde kontrollere göre istatistiksel önemde olmayan bir artış gözlemlenirken, glutatyon peroksidaz GSH-Px düzeyinde bir değişiklik saptanmadı. Bu verilerin ışığında, deneme grubu lipit peroksidasyon düzeyindeki anlamlı azalma, metabolik hızın düşürülmesine bağlı olarak serbest radikal hasarının da azaltılabileceği görüşünü desteklemektedir

Anahtar Kelimeler:

Gıda kısıtlaması, Lipit peroksidasyon, Antioksidan

The effect of the food restriction on lipid peroxidation and blood antioxidan levels in rats

Dietary restriction extends maximum life span in rodents by unknovvn mechanisms. In order to explain these effects, antioxidant and lipid peroxidation levels have been focused widely. It has been proposed that the deleterious effects of lipid peroxidation could be prevented by decreasing the metabolic rate. In this study, in 6- weekold Wistar Albino rats fed with 50% decreased food compared to the Controls during 8 weeks were observed the changes of the lipid peroxidation and antioxidant levels. At the beginning and the fırst 4 weeks of the experiment, there was no change in the parameters being observed. However after the 4 weeks the lipid peroxidation levels of the restricted group were found to be signifıcantly P< 0.05 decreased compared to the Controls. Although SOD enzyme levels tended to slightly increased in the restricted group, those were not statistically significant. GSH-PX enzyme levels were not found to change during the study. These data suggest that food restriction might decrease the deleterious effects of the lipid peroxidation by reducing the metabolic rate

Keywords:

Food restriction, Lipid peroxidation. Antioxidant,

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