Publication: Tomato Juice Supplementation Influences the Gene Expression Related to Steatosis in Rats
Authors
Periago Castón, María Jesús ; Elvira Torales, Laura Inés ; Navarro González, Inmaculada ; González Barrio, Rocío ; Martín-Pozuelo, Gala ; Domenech, Guillermo ; García Alonso, Javier ; Seva Alcaraz, Juan
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Publisher
MDPI
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DOI
https://doi.org/10.3390/nu10091215
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info:eu-repo/semantics/article
Description
© 2018. The authors. This document is made available under the CC-BY 4.0 license http://creativecommons.org/licenses/by /4.0/
This document is the accepted version of a published work that appeared in final form in Nutrients.
Abstract
The objective of this work was to identify the effect of tomato juice on the expression of
genes and levels of metabolites related to steatosis in rats. Male Sprague Dawley rats (8 weeks-old)
were grouped (6 rats/group) in four experimental groups: NA (normal diet and water), NL (normal
diet and tomato juice), HA (high-fat diet and water), and HL (high-fat diet and tomato juice). After an
intervention period of 5 weeks, rats were sacrificed and biochemical parameters, biomarkers of
oxidative stress, liver metabolites, and gene expression were determined. Although the H diet
provoked dislipemia related to steatosis, no changes in isoprostanes or liver malondialdehyde
(MDA) were observed. Changes in the gene expression of the HA group were produced by the high
consumption of fat, whereas the consumption of tomato juice had different effects, depending on the
diet. In the NL group, the genes involved in -oxidation were upregulated, and in groups NL and
HL upregulation of CD36 and downregulation of APOB and LPL were observed. In addition, in the
HL group the accumulation of lycopene upregulated the genes FXR and HNF4A, which have been
suggested as preventive factors in relation to steatosis. Regarding the metabolomics study, intake
of tomato juice stimulated the biosynthesis of glutathione and amino acids of the transulfurization
pathway, increasing the levels of metabolites related to the antioxidant response.
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Citation
Nutrients 2018, 10(9), 1215
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