Egg White Hydrolysate as a new bioactive food ingredient in the prevention of gastrointestinal effects induced by aluminum exposure in rats

• Caroline Silveira Martinez ^[2] ; José Antonio Uranga Ocio ^[3] ; Franck Maciel Peçanha ^[2] ; Dalton Valentim Vassallo ^{[1] [5]} ; Marta Miguel ^[4] ; Giulia Alessandra Wiggers ^[2]
  1. [1] Universidade Federal do Espírito Santo

     Universidade Federal do Espírito Santo

     Brasil

     
  2. [2] Graduate Program in Biochemistry and Multicentric Graduate Program in Physiological Sciences, Universidade Federal doPampa, Uruguaiana, Rio Grande do Sul, Brazil
  3. [3] Department of Ciencias Básicas de la Salud, Universidad Rey Juan Carlos,Alcorcón, Spain
  4. [4] Bioactivity and Food Analysis Laboratory, Instituto deInvestigación en Ciencias de la Alimentación, Campus Universitario de Cantoblanco, Madrid, Spain
  5. [5] School of Medicine of Santa Casa de Misericórdia - EMESCAM, Vitória, Espírito Santo, Brazil

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• Localización: Academic Journal of Health Sciences: Medicina Balear, ISSN-e 2255-0560, Vol. 37, Nº. 3, 2022, págs. 18-28
• Idioma: inglés
• DOI: 10.3306/AJHS.2022.37.03.18
• Títulos paralelos:
  • Hidrolizado de clara de huevo como nuevo ingrediente alimentario bioactivo en la prevención de los efectos gastrointestinales inducidos por la exposición al aluminio en ratas
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• Resumen
  • español

    Objetivos: Se investigaron los efectos de un hidrolizado de clara de huevo (EWH) en el tracto gastrointestinal y en los órganos relacionados con el metabolismo del aluminio (Al) tras la exposición a niveles dietéticos bajos y altos de Al. Metodología: Las ratas Wistar macho fueron tratadas por vía oral con dosis dietéticas bajas y altas de Al. Grupo 1) Nivel dietético bajo de aluminio (AlCl3 a 8,3 mg/kg de peso durante 60 días), tratado o no con EWH (1 g/kg/día); Grupo 2) Nivel dietético alto de aluminio (AlCl3 a 100 mg/kg de peso durante 42 días), tratado o no con EWH. Resultado: Ambos tratamientos con Al aumentaron el daño oxidativo en el hígado y el riñón. La dosis más alta de Al deterioró la morfología del colon, induciendo inflamación y ulceraciones en la mucosa. El EWH evitó el aumento del nivel de estrés oxidativo y el daño en el colon y parece reducir la presencia de Al a nivel tisular. Conclusión: Nuestros resultados designan al EWH como un ingrediente alimentario prometedor para prevenir los efectos adversos producidos por la exposición al Al en la salud humana.

  • English

    Objective: We investigated the effects of an egg-white hydrolysate (EWH) on the gastrointestinal tract and organs related to aluminum (Al) metabolism after Al exposure at both low and high-human dietary levels. Methods: Male Wistar rats were orally treated to both low and high dietary doses of Al. Group 1) Aluminum-low dietary level (AlCl3 at 8.3 mg/kg b.w. for 60 days), co-treated or not with EWH (1 g/kg/day); Group 2) Aluminum-high dietary level (AlCl3 at 100 mg/kg b.w. for 42 days), co-treated or not with EWH. Results: Both Al treatments increased oxidative damage in the liver and kidney. The highest Al dose impaired colon morphology, inducing inflammation and mucosal ulcerations. EWH prevented the raised oxidative stress level and colon damage and seems to reduce the presence of Al at the tissue level. Conclusions: Our results appoint the EWH as a promisor food ingredient to prevent adverse effects produced by Al exposure in human health.

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