Hostname: page-component-cd9895bd7-q99xh Total loading time: 0 Render date: 2024-12-26T07:33:39.408Z Has data issue: false hasContentIssue false
  • English
  • Français

Elements of Mediterranean diet improve oxidative status in blood of kidney graft recipients

Published online by Cambridge University Press:  08 March 2007

Ewa Stachowska ,
Teresa Wesołowska ,
Maria Olszewska ,
Krzysztof Safranow ,
Barbara Millo ,
Leszek Domański ,
Katarzyna Jakubowska ,
Kazimierz Ciechanowski  and
Dariusz Chlubek
Ewa Stachowska*
Affiliation:
Department of Biochemistry and Chemistry, Pomeranian Medical University, Szczecin, Poland
Teresa Wesołowska
Affiliation:
Department of Clinical Biochemistry and Laboratory Diagnostics, Pomeranian Medical University, Szczecin, Poland
Maria Olszewska
Affiliation:
Department of Biochemistry and Chemistry, Pomeranian Medical University, Szczecin, Poland
Krzysztof Safranow
Affiliation:
Department of Biochemistry and Chemistry, Pomeranian Medical University, Szczecin, Poland
Barbara Millo
Affiliation:
Department of Clinical Biochemistry and Laboratory Diagnostics, Pomeranian Medical University, Szczecin, Poland
Leszek Domański
Affiliation:
Department of Nephrology, Transplantology and Internal Medicine, Pomeranian Medical University, Szczecin, Poland
Katarzyna Jakubowska
Affiliation:
Department of Biochemistry and Chemistry, Pomeranian Medical University, Szczecin, Poland
Kazimierz Ciechanowski
Affiliation:
Department of Nephrology, Transplantology and Internal Medicine, Pomeranian Medical University, Szczecin, Poland
Dariusz Chlubek
Affiliation:
Department of Biochemistry and Chemistry, Pomeranian Medical University, Szczecin, Poland
*
*Corresponding author: Dr Ewa Stachowska, fax +48 91 466 1516, email ewast@sci.pam.szczecin.pl
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

Patients were fully informed as to the study objectives and benefits, and provided written consent prior to enrolment. The study protocol was approved by the Committee on Human Research at the Pomeranian Medical University, Szczecin, Poland. An intensification of free-radical reactions may contribute to accelerated atherosclerosis in kidney graft recipients. We examined the effect of a Mediterranean-type diet (MD) on the oxidative status of the plasma and erythrocytes of kidney graft recipients. Two patient groups were formed: a study group consuming the MD diet and a control group with a low-fat diet. C-reactive protein levels in plasma, oleic acid C18: 1n-9 and linoleic acid C18: 2n-6 concentrations in triacyloglycerols were determined. To determine the oxidative status, we measured the concentrations of α-tocopherol in plasma, the content of thiobarbituric acid-reactive species (TBARS) in plasma and erythrocytes, and the activities of superoxide dismutase, catalase and glutathione peroxidase in erythrocytes. In the MD group, the activities of erythrocyte enzymes changed significantly: those of superoxide dismutase increased (P<0.001 after 6 months), catalase decreased (P<0.001 after 6 months) and glutathione peroxidase decreased (P<0.05 after 2 months). The oleic acid content of triacylglycerols was increased (P<0.006) whereas that of linoleic acid was decreased (P<0.00005), α-tocopherol levels remaining unchanged. TBARS in plasma were decreased after 6 months of MD (P<0.05). No significant correlations were observed between TBARS, oleic acid, linoleic acid and α-tocopherol levels in plasma. MD appears to protect the erythrocytes against the action of free radicals, as reflected in the modified activities of some enzymes regulating the oxidative status of these blood cells.

Keywords

Mediterranean dietKidneyTransplantationSuperoxide dismutaseCatalaseGlutathione peroxidaseOleic acidLinoleic acidC-reactive proteinα-Tocopherol
Type
Research Article
Information
British Journal of Nutrition , Volume 93 , Issue 3 , March 2005 , pp. 345 - 352
Copyright
Copyright © The Nutrition Society 2005

References

Aebi, H (1984) Catalase in vitro. Methods Enzymol 105, 121–130.CrossRefGoogle ScholarPubMed
Assmann, G, de Backer, G & Bagnara, S (1997) International Consensus Statement on olive oil and the Mediterranean diet: implications for health in Europe. Eur J Canc Prev 6, 418–421.Google ScholarPubMed
Barbagallo, CM, Cefalu, AB & Gallo, S (1999) Effect of Mediterranean diet on lipid levels and cardiovascular risk in renal transplant recipients. Nephron 2, 199–204.CrossRefGoogle Scholar
Berman, M, Ben-Gal, T & Stamler, A (2003) Lipid metabolism and immunosuppressive therapy in heart transplant recipients. Transplant Proc 35, 677–681.CrossRefGoogle ScholarPubMed
Beutler, E, Duron, O & Kelly, BM (1963) Improved method for the determination of blood glutathione. J Lab Clin Med 61, 882–888.Google ScholarPubMed
Carluccio, MA, Siculella, L, Ancora, MA, Massaro, M, Scoditti, E, Storelli, C, Visoli, F, Distante, A, De Caterina, R, Cortesi, N, Fedeli, E & Gali, G (2003) Olive oil and red wine antioxidant polyphenols inhibit endothelial activation. Arterioscl Thromb Vasc Biol 23, 622–629.CrossRefGoogle ScholarPubMed
Caruso, D, Berra, B, Giavarini, F, Cortesi, N, Fedeli, E & Gali, G (1999) Effect of virgin olive oil phenolic compounds on in vitro peroxidation of human low density lipoproteins. Nutr Metab Cardiovasc Dis 9, 102–107.Google ScholarPubMed
Chen, CK, Liaw, JM, Juang, JG & Lin, TH (1997) Antioxidant enzymes and trace element in hemodialyzed patients. Biol Trace Elem Research 58, 149–157.CrossRefGoogle ScholarPubMed
Debry, G (1980) Polyunsaturated fatty acids and vitamin E: their importance in human nutrition. Ann Nutr Aliment 34, 337–350.Google ScholarPubMed
D'Haese, PC & DeBroe, ME (1996) Adequacy of dialysis: trace elements in dialysis fluids. Nephrol Dial Transplant 11, 92–97.CrossRefGoogle ScholarPubMed
de Lorgeril, M, Renaud, S, Mamelle, N, Salen, P, Martin, JL, Monjand, I, Guidollet, J, Touboul, P & Delaye, J (1994) Mediterranean alpha-linolenic acid-rich diet in secondary prevention of coronary heart disease. Lancet 343, 454–459.CrossRefGoogle ScholarPubMed
de Lorgeril, M, Salen, P, Martin, JL, Monjand, I, Delaye, J & Mamelle, N (1999) Mediterranean diet, traditional risk factors, and the rate of cardiovascular complications after myocardial infarction: final report of the Lyon Diet Heart Study. Circulation 99, 779–785.CrossRefGoogle ScholarPubMed
Epler, KS, Ziegler, RG & Craft, NE (1993) Liquid chromatographic method for the determination of carotenoids, retinoids and tocopherols in human serum and in food. J Chromatogr 619, 37–48.CrossRefGoogle ScholarPubMed
Expert Panel on Detection and Treatment of High Blood Cholesterol in Adults (1993) Summary of the Second Report of the National Cholesterol Education Program Expert Panel on Detection, Evaluation, and Treatment of High Blood Cholesterol in adults (Adult Treatment Panel II). JAMA 16, 3015–3023.Google Scholar
Fang, YZ, Yang, S & Wu, G (2002) Free radicals, antioxidants, and nutrition. Nutrition 18, 872–879.CrossRefGoogle ScholarPubMed
Folch, J, Lees, M, Stanley-Sloane, V (1957) A simple method for the isolation and purification of total lipids from animal tissues. J Biol Chem 226, 497–509.CrossRefGoogle ScholarPubMed
Ford, ES & Giles, WH (2002) Serum C-reactive protein and self-reported stroke: findings from the Third National Health and Nutrition Examination Survey. Arterioscler Thomb Vasc Biol 20, 1052–1056.CrossRefGoogle Scholar
Galli, C & Visioli, F (1999) Antioxidant and other activities of phenolics in olives/olive oil, typical components of the Mediterranean diet. Lipids 34, S23–S26.CrossRefGoogle ScholarPubMed
Hussain, SA, Hassan, MQ & Zeki, MA (1995) Antioxidant profile of human erytrocytes after kidney transplantation. Clin Bioch 28, 607–610.CrossRefGoogle Scholar
Illingworth, DR (1999) New risk factors for coronary heart disease. Am J Med 107, 195–215.CrossRefGoogle ScholarPubMed
Kris-Etherton, PMfor the Nutrition Committee. AHA Science Advisory (1999) Monounsaturated fatty acids and risk of cardiovascular disease. Circulation 100, 1253–1258.CrossRefGoogle ScholarPubMed
Kris-Etherton, P, Daniels, SR & Eckel, RH (2001) Summary of the scientific conference on dietary fatty acids and cardiovascular health. Conference summary from the Nutrition Committee of the AHA. Circulation 103, 1034–1039.CrossRefGoogle Scholar
Kuchanowicz, H, Nadolna, I, Iwanow, K & Przygoda, B (2001) wartosc odzywcza wybranych produktów spozywczych I typowych potraw, Warsaw, Poland: Wyd 3 Wydawnictwa Lekarskie PZWL.Google Scholar
Larsen, LF, Jespersen, J & Marckmann, P (1999) Are olive oil diets anthithrombotic? Diets enriched with olive, rapeseed, or sunflower oil affect postprandial factor VII differently. Am J Clin Nutr 70, 976–982.CrossRefGoogle ScholarPubMed
Lichtenstein, AHfor the Nutrition Committee. AHA Science Advisory (1997) Trans fatty acids, plasma lipid levels, and the risk of developing cardiovascular disease. Circulation 95, 2588–2590.CrossRefGoogle ScholarPubMed
Lindholm, A, Albrechtsen, D, Frodin, L, Tufveson, G, Persson, NH & Lundgren, G (1995) Ischemic heart disease – major cause of death and graft loss after renal transplantation in Scandinavia. Transplantation 60, 451–457.CrossRefGoogle ScholarPubMed
Mates, JM, Perez-Gomez, C, Nunez, de & Castro, I (1999) Antioxidant enzymes and human diseases. Clin Biochem 32, 592–603.CrossRefGoogle ScholarPubMed
Mezzetti, A, Di, Ilio, C, Calafiore, AM, Aceto, A, Marzio, L, Frederici, G Cuccurullo, F (1990) Glutathione peroxidase, glutathione reductase and glutathione transferase activities in the human artery, vein and heart. J Mol Cell Cardiol 22, 935–938.CrossRefGoogle ScholarPubMed
Mirsa, HP & Fridovich, I (1972) The role of superoxide anion in the autoxidation of epinephrine and a simple assay for superoxide dismutase. Biol Chem 247, 3170–3175.Google Scholar
Parthasarathy, S, Khoo, J, Miller, E, Barnett, J, Witztum, JL & Steinberg, DL (1990) Low density lipoprotein rich in oleic acid is protected against oxidative modification: implications for dietary prevention of atherosclerosis. Proc Natl Acad Sci USA 87, 3894–3898.CrossRefGoogle Scholar
Paul, JL, Sall, N, Soni, T, Poignet, JL & Lindenbaum, A (1993) Lipid peroxidation abnormalities in hemodialyzed patients. Nephron 64, 106–109.CrossRefGoogle ScholarPubMed
Perez-Jimenez, F, Castro, P, Lopez-Miranda, J, Paz-Rojas, E, Blanco, A, Lopez-Segura, F, Velasco, F, Marin, C, Fuentes, F & Ordovas, JM (1999) Circulating levels of endothelial function are modulated by dietary monounsaturated fat. Atherosclerosis 145, 351–358.CrossRefGoogle ScholarPubMed
Reimold, EW (1980) Zinc changes after renal allotransplantation. South Med J 73, 1457–1460.CrossRefGoogle ScholarPubMed
Ridker, PM (2001) High-sensitivity C-reactive protein: potential adjunct for global risk assessment in the primary prevention of cardiovascular disease. Circulation 103, 1813–1818.CrossRefGoogle ScholarPubMed
Salen, P, DeLorgeril, M, Boissonnat, P, Monjand, I, Guidollet, J, Dureau, G & Renaud, S (1999) Effect of French Mediterranean diet on heart transplant recipients with hypercholesterolemia. Am J Cardiol 73, 825–827.CrossRefGoogle Scholar
Sandker, GN, Kromhout, D, Aravanis, C, Bloemberg, BP, Mensink, RP, Karalias, N & Katan, MB (1993) Serum cholesteryl ester fatty acids and their relation with serum lipids in elderly men in Crete and the Netherlands. Eur J Clin Nutr 47, 201–208.Google ScholarPubMed
Siems, WG, Sommerburg, O & Grune, T (2000) Erythrocyte free radical and energy metabolism. Clin Nephr 53, S9–S17.Google ScholarPubMed
Smith, CL & Berkseth, RO (1990) Sensitivity of erythrocytes to oxidant stress in uremia. Am J Nephrol 10, 61–68.CrossRefGoogle ScholarPubMed
Sneddon, AA, Wu, HC, Farquharson, A, Grant, I, Arthur, JR, Rotando, D, Choe, SN & Wahle, KW (2003) Regulation of selenoprotein GPx4 expression and activity in human endothelial cells by fatty acids, cytokines and antioxidants. Atherosclerosis 171, 57–65.CrossRefGoogle ScholarPubMed
Ulbricht, TL & Southagate, DA (1991) Coronary heart disease: seven dietary factors. Lancet 338, 985–992.CrossRefGoogle ScholarPubMed
Vanella, A, Germia, E, Pinturo, R, Tiriolo, P, Liuzzo, G & Tiriolo, C (1983) Superoxide dismutase activity and reduced glutathione content in erythrocytes of uremic patients on chronic dialysis. Acta Haematol 70, 312–315.CrossRefGoogle ScholarPubMed
Visoli, F, Bellosta, S & Galli, C (1998) Oleuropein, the bitter principle of olives enhances nitric oxide production by mouse macrophages. Life Sci 62, 541–546.CrossRefGoogle Scholar
Wasowicz, W, Neve, J & Peretz, A (1993) Optimized steps in fluorometric determination of thiobarbituric acid-reactive substances in serum: importance of extraction pH and influence of sample preservation and storage. Clin Chem 39, 2522–2526.CrossRefGoogle ScholarPubMed
Wendel, A (1981) Glutathione peroxidase. Methods Enzymol 77, 325–333.CrossRefGoogle ScholarPubMed
Williams, CM (2001) Beneficial nutritional properties of olive oil: implications for postprandial lipoproteins and factor VII. Nutr Metab Cardiovasc Dis 11, 51–56.Google ScholarPubMed