COMPARISON OF ANTIOXIDANT EFFECTS OF SESAME OIL AND CORN OIL ON IMMOBILITY-INDUCED STRESS ULCER IN RATS


Oktay N. Ş. , Uslu F. E.

2nd Online International Conference on Nutrition and Nutraceuticals, South Carolina, Amerika Birleşik Devletleri, 29 - 30 Mart 2021, ss.8

  • Yayın Türü: Bildiri / Özet Bildiri
  • Basıldığı Şehir: South Carolina
  • Basıldığı Ülke: Amerika Birleşik Devletleri
  • Sayfa Sayıları: ss.8

Özet

COMPARISON OF ANTIOXIDANT EFFECTS OF SESAME OIL AND CORN OIL

ON IMMOBILITY-INDUCED STRESS ULCER IN RATS

Abstract

Background: Free oxygen radicals are suggested to be an important causal factor for gastric mucosal lesions. Several herbal oil including sesame oil and corn oil have been shown to act as free radical scavengers against oxidative stress. Sialic acid is a component of mucus glycoproteins and also protects gastric mucosa against ulcerogenic stress.

Objective: In the present study, the anti-ulcerogenic effects of sesame and corn oil were evaluated on immobility-induced stress ulcer by determination of sialic acid levels in rats.

Method: Twenty Sprague Dawley rats were randomly divided into four groups as follows: Sesame oil given stress induced ulcer group, corn oil-given stress induced ulcer group, stress- induced ulcer group, and untreated controls. Damage to the gastric mucosa was determined with an ulcer index. Sialic acid levels were determined with Warren’s thiobarbituric acid method in stomach tissue homogenates.

Result: Sialic acid levels were elevated in all stress induced ulcer groups compared with the control group (p<0.05). Also, administration of both sesame oil and corn oil increased sialic acid levels in stressinduced ulcer groups (p<0.05), indicating the continuity of the antioxidant mechanism in herbal oil given groups.

Conclusion: This result suggests that herbal oils are effective in defense mechanism against oxidative stress. Daily consumption of a recommended dose of herbal oils may be beneficial in protection against gastric mucosal damage. Regular intake of these antioxidants with diet can inhibit or delay the oxidation of susceptible cellular substrates and may prevent oxidative stress.