Influência do consumo de gordura interesterificada nos períodos iniciais do desenvolvimento sobre parâmetros de adição por morfina em ratas
Ano de defesa: | 2017 |
---|---|
Autor(a) principal: | |
Orientador(a): | |
Banca de defesa: | , |
Tipo de documento: | Dissertação |
Tipo de acesso: | Acesso aberto |
Idioma: | por |
Instituição de defesa: |
Universidade Federal de Santa Maria
Centro de Ciências da Saúde |
Programa de Pós-Graduação: |
Programa de Pós-Graduação em Farmacologia
|
Departamento: |
Farmacologia
|
País: |
Brasil
|
Palavras-chave em Português: | |
Palavras-chave em Inglês: | |
Área do conhecimento CNPq: | |
Link de acesso: | http://repositorio.ufsm.br/handle/1/18339 |
Resumo: | There is a high consumption of processed foods with interesterified fat (IF), which has replaced trans fat, given that it has shown harmful effects on health. Morphine is an opioid drug, widely used to alleviate acute and chronic pain, presenting high adicctive potential and increasing inadequate use. Considering that the phospholipids of the neural membranes can be modified by dietary fatty acids, to date, no study has evaluated possible influence of IF consumption on neuronal function, especially involving the opioid system and morphine, which became the aim of this study. Wistar rats were supplemented with soybean oil (SO) or IF during the gestational period and lactation, whose pups were maintained with the same maternal supplementation until the postnatal day (PND) 38. On PND 39, the animals were submitted to morphine-induced conditioned preference (CPP) protocol, elevated plus maze and hot plate tests. After the behavioral assessments, the immunoreactivity of molecular markers was evaluated in the hippocampus and spinal cord of the animals. The SO group showedmorphine preference in the CPP test and anxiety symptoms with morphine withdrawal while the IF group showed no preference or anxiety. In addition, the IF group presented greater sensibility to thermal stimulation. Besides, animals in the SO group receiving morphine showed increased dopamine D1 receptor and N-methyl-D-Aspartate receptor immunoreactivity in the hippocampus, whereas these changes were not observed in the IF group. Regardless of the morphine conditioning, the IF group showed increased kappa opioid receptors immunoreactivity in the spinal cord, which also showed a negative correlation with the thermal sensibility (r2=0.67). The findings here indicate that the chronic consumption of IF during the early stages of development may affect the opioid neurotransmission system, modifying the rewards responses related to this system. Considering that the endogenous opioid system is strongly involved in multiple physiological hedonic responses, as well as in the pharmacological response of opioid drugs, the continuity of these studies would be necessary. |
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2019-09-19T22:12:17Z2019-09-19T22:12:17Z2017-02-17http://repositorio.ufsm.br/handle/1/18339There is a high consumption of processed foods with interesterified fat (IF), which has replaced trans fat, given that it has shown harmful effects on health. Morphine is an opioid drug, widely used to alleviate acute and chronic pain, presenting high adicctive potential and increasing inadequate use. Considering that the phospholipids of the neural membranes can be modified by dietary fatty acids, to date, no study has evaluated possible influence of IF consumption on neuronal function, especially involving the opioid system and morphine, which became the aim of this study. Wistar rats were supplemented with soybean oil (SO) or IF during the gestational period and lactation, whose pups were maintained with the same maternal supplementation until the postnatal day (PND) 38. On PND 39, the animals were submitted to morphine-induced conditioned preference (CPP) protocol, elevated plus maze and hot plate tests. After the behavioral assessments, the immunoreactivity of molecular markers was evaluated in the hippocampus and spinal cord of the animals. The SO group showedmorphine preference in the CPP test and anxiety symptoms with morphine withdrawal while the IF group showed no preference or anxiety. In addition, the IF group presented greater sensibility to thermal stimulation. Besides, animals in the SO group receiving morphine showed increased dopamine D1 receptor and N-methyl-D-Aspartate receptor immunoreactivity in the hippocampus, whereas these changes were not observed in the IF group. Regardless of the morphine conditioning, the IF group showed increased kappa opioid receptors immunoreactivity in the spinal cord, which also showed a negative correlation with the thermal sensibility (r2=0.67). The findings here indicate that the chronic consumption of IF during the early stages of development may affect the opioid neurotransmission system, modifying the rewards responses related to this system. Considering that the endogenous opioid system is strongly involved in multiple physiological hedonic responses, as well as in the pharmacological response of opioid drugs, the continuity of these studies would be necessary.Atualmente existe um alto consumo de alimentos industrializados contendo gordura interesterificada (GI), a qual tem substituído a gordura trans, desde que esta última mostrou efeitos nocivos à saúde. A morfina é um fármaco opioide amplamente utilizado no alivio da dor aguda e crônica, apresentando alto potencial de dependência e um crescente uso inadequado. Considerando que os fosfolipídeos das membranas neurais podem ser modificados pelos ácidos graxos provenientes da dieta, até os dias de hoje, nenhum estudo avaliou possíveis influências do consumo de GI sobre funções neuronais, envolvendo especialmente o sistema opioide e a morfina, que se tornou o objetivo deste estudo. Ratas Wistar foram suplementadas com óleo de soja (OS) ou GI durante todo o período gestacional e de lactação, cujas ninhadas forammantidas com a mesma suplementação materna até o dia pós natal (DPN) 38. No DPN 39, os filhotes fêmeas foram submetidos ao protocolo de preferência condicionada de lugar (PCL) com morfina, teste do labirinto em cruz elevado e da placa quente. Após as avaliações comportamentais, a imunoreatividade de marcadores moleculares foi avaliada no hipocampo e medula espinhal dos animais. O grupo OS apresentou preferência pela morfina no teste de PCL e sintomas de ansiedade com a retirada da droga, enquanto o grupo GI não mostrou qualquer preferência ou ansiedade. Além disso, o grupo GI apresentou maior sensibilidade ao estimulo térmico. Adicionalmente, os animais do grupo OS que receberam morfina apresentaram um aumento da imunorreatividade do receptor dopaminérgico D1 e glutamatérgico N-metil-DAspartato no hipocampo, enquanto estas alterações não foram observadas no grupo GI. Independentemente do condicionamento com morfina, o grupo GI também mostrou imunorreatividade aumentada dos receptores kappa opioides da medula espinhal, cujos dados mostraram correlação negativa com a sensibilidade térmica (r2=0.67). Os achados aqui apresentados indicam que o consumo crônico de GI durante os períodos iniciais de desenvolvimento pode afetar o sistema de neurotransmissão opioide, modificando as respostas de gratificação relacionadas a este sistema. Considerando que o sistema opioide endógeno está fortemente envolvido nas múltiplas respostas hedônicas fisiológicas, como também na resposta farmacológica de drogas opioides, a continuidade deste estudo é necessária.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESporUniversidade Federal de Santa MariaCentro de Ciências da SaúdePrograma de Pós-Graduação em FarmacologiaUFSMBrasilFarmacologiaAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessÁcidos graxosSistema dopaminérgicoAdiçãoOpioidesHiperalgesiaFêmeasFatty acidsDopaminergic systemAddictionOpioidsHyperalgesiaFemalesCNPQ::CIENCIAS DA SAUDE::FARMACIAInfluência do consumo de gordura interesterificada nos períodos iniciais do desenvolvimento sobre parâmetros de adição por morfina em ratasInfluence of interested fat consumption in the initial development periods on morphine addiction parameters in ratsinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisBurger, Marilise Escobarhttp://lattes.cnpq.br/9128090974948413Bortolatto, Cristiani Folharinihttp://lattes.cnpq.br/8879481124489885Santos, Gabriela Trevisan doshttp://lattes.cnpq.br/7186082133291911http://lattes.cnpq.br/4454930580782353Milanesi, Laura Hautrive400300000005600cea6b067-f9a7-4654-8ec5-65f1c465c1a8f16f5e85-ab9f-4a04-bb65-814016543f3270df8458-aec0-4576-abdd-9ad2d9aca19308e5dbeb-aeac-40a4-954a-a0753609d005reponame:Biblioteca Digital de Teses e Dissertações do UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALDIS_PPGFARMACOLOGIA_2017_MILANESI_LAURA.pdfDIS_PPGFARMACOLOGIA_2017_MILANESI_LAURA.pdfDissertação de Mestradoapplication/pdf578577http://repositorio.ufsm.br/bitstream/1/18339/1/DIS_PPGFARMACOLOGIA_2017_MILANESI_LAURA.pdfef313417285c107b5bb61bf5cbdfd924MD51CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; 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dc.title.por.fl_str_mv |
Influência do consumo de gordura interesterificada nos períodos iniciais do desenvolvimento sobre parâmetros de adição por morfina em ratas |
dc.title.alternative.eng.fl_str_mv |
Influence of interested fat consumption in the initial development periods on morphine addiction parameters in rats |
title |
Influência do consumo de gordura interesterificada nos períodos iniciais do desenvolvimento sobre parâmetros de adição por morfina em ratas |
spellingShingle |
Influência do consumo de gordura interesterificada nos períodos iniciais do desenvolvimento sobre parâmetros de adição por morfina em ratas Milanesi, Laura Hautrive Ácidos graxos Sistema dopaminérgico Adição Opioides Hiperalgesia Fêmeas Fatty acids Dopaminergic system Addiction Opioids Hyperalgesia Females CNPQ::CIENCIAS DA SAUDE::FARMACIA |
title_short |
Influência do consumo de gordura interesterificada nos períodos iniciais do desenvolvimento sobre parâmetros de adição por morfina em ratas |
title_full |
Influência do consumo de gordura interesterificada nos períodos iniciais do desenvolvimento sobre parâmetros de adição por morfina em ratas |
title_fullStr |
Influência do consumo de gordura interesterificada nos períodos iniciais do desenvolvimento sobre parâmetros de adição por morfina em ratas |
title_full_unstemmed |
Influência do consumo de gordura interesterificada nos períodos iniciais do desenvolvimento sobre parâmetros de adição por morfina em ratas |
title_sort |
Influência do consumo de gordura interesterificada nos períodos iniciais do desenvolvimento sobre parâmetros de adição por morfina em ratas |
author |
Milanesi, Laura Hautrive |
author_facet |
Milanesi, Laura Hautrive |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Burger, Marilise Escobar |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/9128090974948413 |
dc.contributor.referee1.fl_str_mv |
Bortolatto, Cristiani Folharini |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/8879481124489885 |
dc.contributor.referee2.fl_str_mv |
Santos, Gabriela Trevisan dos |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/7186082133291911 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/4454930580782353 |
dc.contributor.author.fl_str_mv |
Milanesi, Laura Hautrive |
contributor_str_mv |
Burger, Marilise Escobar Bortolatto, Cristiani Folharini Santos, Gabriela Trevisan dos |
dc.subject.por.fl_str_mv |
Ácidos graxos Sistema dopaminérgico Adição Opioides Hiperalgesia Fêmeas |
topic |
Ácidos graxos Sistema dopaminérgico Adição Opioides Hiperalgesia Fêmeas Fatty acids Dopaminergic system Addiction Opioids Hyperalgesia Females CNPQ::CIENCIAS DA SAUDE::FARMACIA |
dc.subject.eng.fl_str_mv |
Fatty acids Dopaminergic system Addiction Opioids Hyperalgesia Females |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS DA SAUDE::FARMACIA |
description |
There is a high consumption of processed foods with interesterified fat (IF), which has replaced trans fat, given that it has shown harmful effects on health. Morphine is an opioid drug, widely used to alleviate acute and chronic pain, presenting high adicctive potential and increasing inadequate use. Considering that the phospholipids of the neural membranes can be modified by dietary fatty acids, to date, no study has evaluated possible influence of IF consumption on neuronal function, especially involving the opioid system and morphine, which became the aim of this study. Wistar rats were supplemented with soybean oil (SO) or IF during the gestational period and lactation, whose pups were maintained with the same maternal supplementation until the postnatal day (PND) 38. On PND 39, the animals were submitted to morphine-induced conditioned preference (CPP) protocol, elevated plus maze and hot plate tests. After the behavioral assessments, the immunoreactivity of molecular markers was evaluated in the hippocampus and spinal cord of the animals. The SO group showedmorphine preference in the CPP test and anxiety symptoms with morphine withdrawal while the IF group showed no preference or anxiety. In addition, the IF group presented greater sensibility to thermal stimulation. Besides, animals in the SO group receiving morphine showed increased dopamine D1 receptor and N-methyl-D-Aspartate receptor immunoreactivity in the hippocampus, whereas these changes were not observed in the IF group. Regardless of the morphine conditioning, the IF group showed increased kappa opioid receptors immunoreactivity in the spinal cord, which also showed a negative correlation with the thermal sensibility (r2=0.67). The findings here indicate that the chronic consumption of IF during the early stages of development may affect the opioid neurotransmission system, modifying the rewards responses related to this system. Considering that the endogenous opioid system is strongly involved in multiple physiological hedonic responses, as well as in the pharmacological response of opioid drugs, the continuity of these studies would be necessary. |
publishDate |
2017 |
dc.date.issued.fl_str_mv |
2017-02-17 |
dc.date.accessioned.fl_str_mv |
2019-09-19T22:12:17Z |
dc.date.available.fl_str_mv |
2019-09-19T22:12:17Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufsm.br/handle/1/18339 |
url |
http://repositorio.ufsm.br/handle/1/18339 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.cnpq.fl_str_mv |
400300000005 |
dc.relation.confidence.fl_str_mv |
600 |
dc.relation.authority.fl_str_mv |
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dc.rights.driver.fl_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Centro de Ciências da Saúde |
dc.publisher.program.fl_str_mv |
Programa de Pós-Graduação em Farmacologia |
dc.publisher.initials.fl_str_mv |
UFSM |
dc.publisher.country.fl_str_mv |
Brasil |
dc.publisher.department.fl_str_mv |
Farmacologia |
publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Centro de Ciências da Saúde |
dc.source.none.fl_str_mv |
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