Compostos bioativos em dietas de peixes: investigação de propriedades antioxidantes para uso futuro em testes de toxicidade

• Ano de defesa: 2025
• Autor(a) principal: Schallenberger, Ana Luisa Gomes Genro
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Santa Maria; Brasil; UFSM; Programa de Pós-Graduação em Ciências Biológicas: Bioquímica Toxicológica; Centro de Ciências Naturais e Exatas
• Palavras-chave em Português: Oxidação proteica; Oxidação lipídica; Antioxidantes; Bagaço de oliva; Resveratrol; Curcumina; Protein oxidation; Lipid oxidation; Antioxidants; Olive pomace; Curcumin; CNPQ::CIENCIAS BIOLOGICAS::BIOQUIMICA
• Link de acesso: http://repositorio.ufsm.br/handle/1/36813

Bioactive compounds are molecules found in foods that offer health benefits. Among these compounds, we can highlight polyphenols such as resveratrol found in grapes, curcumin found in Curcuma longa, and olive pomace, a byproduct of olive oil production, which contains polyphenols such as hydroxytyrosol and tyrosol. These compounds are associated, among other functions, with the reduction of oxidative stress and the suppression of inflammatory pathways. These effects are attributed to the reduction of reactive oxygen species (ROS) production and the activation of the Nrf2 pathway (antioxidant gene activator). To test the potential of these compounds, the zebrafish (Danio rerio) is a widely used organism, as it displays, among other characteristics, genetic similarity to humans. This thesis aimed to evaluate the antioxidant potential of resveratrol, curcumin, and the compounds present in olive pomace added to zebrafish feed formulations. In the first study, we conducted a literature review investigating the use of resveratrol and curcumin in metabolic diseases and their association with neurodegeneration, using the zebrafish model. In the second study, the effects of these compounds and olive pomace on some biochemical markers in zebrafish muscle, brain, and gill tissue were evaluated. Additionally, the antioxidant capacity of the feed was investigated through oxygen radical absorbance capacity (ORAC) analysis. The fish were divided into three groups, with their respective control groups and exposures performed in duplicate. In the resveratrol group, the concentrations used were 0.5, 1.0, 2.5, and 5.0 g/kg. For the resveratrol group, the concentrations used were 0.5, 1.0, 2.5, and 5.0 g/kg; for the curcumin group, the concentrations were 0.1, 0.2, 0.4, and 0.6 g/kg. For the olive pomace group, the concentrations were 5.0, 15.0, 25.0, and 35.0 g/kg. The results obtained showed a reduction in lipid peroxidation levels in the brain of animals fed resveratrol and curcumin and in the muscle tissue of animals fed olive pomace. A reduction in protein oxidation was observed in the muscle in all diets. ROS formation was also reduced in muscle tissue in all diets and in the brain with the diet containing resveratrol (5 g/kg) and olive pomace (5 and 15 g/kg). These results demonstrate some positive effects, such as reducing oxidative damage in fish tissues, which confirms data observed in the literature and its antioxidant potential.