Effects of capsaicinoids on ppar-gamma, irs-1 and glut-2 expressions in rats fed high fat diet

The effects of capsaicinoids supplementation on insulin resistance, lipid profile, antioxidant status and glucose transport were investigated in rats fed high fat diet (HFD). For this purpose, 28 male Wistar rats (8 weeks of age) were divided into four groups as follows: (1) Control; rats fed with standard diet; (2) CAP; rats were fed with standard diet and capsicinoid was administered orally at a dose of 10 mg/kg BW/day; (3) HFD; rats fed with high fat diet, (4) HFD+CAP; rats were fed with high fat diet and capsaicinoids at a dose of 10 mg/kg BW/day was administered orally. The trial lasted for 12 weeks. With capsaicinoids administration, final body weight, viseral fat and liver weight were decreased by 16.5%, 29.5% and 22.1% in the animals fed with HFD (P <0.001). In the HFD group by capsaicinoids supplementation, serum levels of glucose, insulin, total cholesterol, triglyceride, free fatty acid decreased by %18.8, %15.5, %18.2, %24.9 and %34.2, respectively (P <0.05). Serum and liver MDA concentrations were decreased by %27.5 and %38.0, and serum TAC levels were increased by %30.4 (P <0.05) in rats fed high fat diets by capsaicinoids administration. Capsaicinoids supplementation were increased liver GLUT-2, PPAR-gamma and IRS-1 levels by %42.5, %21.5 and %47.9, respectively (P <0.001). However, liver NF-kB levels in the same rats decreased by %10.2 (P <0.05) with capsaicinoids administration. As a result, capsaicinoids administration has reduced adverse effects due to high fat diets through regulation of glucose and lipid metabolism and oxidative stress.