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Effect of diets with goat's milk fat associated with exercise on anxiety and oxidative stress in the brain of adult rats

Abstract

The objective of this study was to evaluate the effects of goat milk fat associated with physical training on markers of oxidative stress in the brain and anxiety behavioral in rats. Adult male rats were randomly divided into six groups (n = 10) each: control sedentary (CON) and exercised (CON-EX); goat’s milk fat sedentary (GM) and exercised (GM-EX); goat’s milk fat enriched with CLA sedentary (GM-CLA) and exercised (GM-CLA-EX). The exercised groups were submitted to treadmill running during four weeks. Anxiety parameters were evaluated with the Open Field (OF) and Elevated Plus Maze (EPM) tests. Were measured malonyldialdeido (MDA) and glutathione (GSH) levels in the brain. The rearing was higher in the GM-CLA group treated with goat's milk fat with increased CLA content, compared to the CON and GM groups (p <0.05). All exercised groups presented increase in Grooming compared to sedentary groups. The frequency of entries into the open arms and permanence time in the open arms and was higher in sedentary groups. (p<0.05). MDA levels in the brain were lower in GM compared to CON (p<0.05). MDA was increased in exercised animals (p<0.05). The diets with goat's milk fat GM and GM-CLA had a significant effect on the elevation of GSH levels in the brain. However, goat milk fat showed a potential effect to reduce oxidative stress, which was associated with reduction in anxiety behavior. However, this beneficial effect was reversed when exercise was associated.

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Publication details

The article was received on 14 Nov 2017, accepted on 11 Apr 2018 and first published on 13 Apr 2018


Article type: Paper
DOI: 10.1039/C7FO01764B
Citation: Food Funct., 2018, Accepted Manuscript
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    Effect of diets with goat's milk fat associated with exercise on anxiety and oxidative stress in the brain of adult rats

    M. Q. BARBOSA, R. C. Queiroga, C. C. M. S. Bertozzo, M. A. D. Bomfim, G. C. B. Guerra, D. S. F. Araújo, J. Y. P. D. Silva, L. I. G. Gomes, S. Costa, R. Bessa, S. Alves and J. K. Barbosa Soares, Food Funct., 2018, Accepted Manuscript , DOI: 10.1039/C7FO01764B

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