engleski

Interrelation of systemic and oxidative stress on leukocytes by consumption of eggs enriched with n- 3 PUFAs

Previously, we have demonstrated that 3 weeks of n-3 PUFAs enriched eggs intake reduced the level of oxidative stress due to increased blood antioxidative capacity and reduced levels of oxidative stress in leukocytes.In this study, we wanted to determine whether there was an association between an increased oxidative stress in leukocyte subtypes and systemic oxidative stress. Fifteen young healthy individuals consumed n-3 PUFAs enriched chicken eggs with a daily intake of 403, 10 mg n-3 PUFAs.At the beginning and at the end of the study were measured peripheral leukocytes’ oxidative stress by flow cytometry with DCF-DA (2’, 7’-dichlorofluorescin diacetate) assay from whole blood and oxidative stress markers TBARS (Thiobarbituric Acid Reactive Substances) for lipid peroxidation measurement and FRAP (Ferric Reducing Antioxidant Power) for measuremet of antioxidative capacity from serum samples.Levels of intracellular ROS in leukocytes were assessed prior and 30 minutes after PMA (phorbol-12-myristate-13-acetate) mediated induction of ROS production. Correlation analysis was calculated using Pearson's correlation coefficient at 95% confidence of interval (SigmaPlot v11.2, USA). By consuming n-3 PUFAs enriched eggs, statistically significant positive correlation was found between oxidative stress level in leukocytes and lipid peroxidation before (r=0.621, P=0.0002) and after (r=0.378, P=0.0393) PMA stimulation.Also, positive correlation was observed between oxidative stress level in monocyes after PMA stimulation and TBARS (r=0.363, P=0.0488) and negative correlation with FRAP (r=-0.389, P=0.0335).Not found significant correlation between the level of oxidative stress on leukocytes and FRAP level. Results suggest that n-3 PUFAs with decreasing level of systemic oxidative stress has significant effect on decreasing leukocytes oxidative stress level and indirectly on reduction of inflammation in circulation.

functional foods ; inflammation ; n-3 PUFA ; oxidative stress

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