2. Academic Validation
  3. Norbixin, a natural dye that improves serum lipid profile in rabbits and prevents LDL oxidation

Norbixin, a natural dye that improves serum lipid profile in rabbits and prevents LDL oxidation

  • Food Res Int. 2022 Sep:159:111522. doi: 10.1016/j.foodres.2022.111522.
Sabrina Somacal 1,  Andréia Quatrin 2,  Amanda R Ruviaro 3,  Lisiane Conte 4,  Dariane T da Silva 4,  Miguel Roehrs 4,  Marcelo L da Veiga 5,  Marta M F Duarte 6,  Andreza F de Bem 7,  Paula R Augusti 8,  Tatiana Emanuelli 9
Affiliations

Affiliations

  • 1 Graduate Program on Pharmacology, Center of Health Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil; Graduate Program on Food Science and Technology, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil; Integrated Center for Laboratory Analysis Development (NIDAL), Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil.
  • 2 Graduate Program on Food Science and Technology, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil; Integrated Center for Laboratory Analysis Development (NIDAL), Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil.
  • 3 Integrated Center for Laboratory Analysis Development (NIDAL), Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil.
  • 4 Graduate Program on Pharmacology, Center of Health Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil; Integrated Center for Laboratory Analysis Development (NIDAL), Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil.
  • 5 Department of Morphology, Center of Health Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil.
  • 6 Department of Health Sciences, Lutheran University of Brazil, 97020-001, Santa Maria, RS, Brazil.
  • 7 Department of Physiological Sciences, Institute of Biological Science, University of Brasília, 70910-900 Brasília, DF, Brazil.
  • 8 Department of Food Science, Federal University of Rio Grande do Sul, 91501-970 Porto Alegre, RS, Brazil.
  • 9 Graduate Program on Pharmacology, Center of Health Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil; Graduate Program on Food Science and Technology, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil; Integrated Center for Laboratory Analysis Development (NIDAL), Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil. Electronic address: tatiana.emanuelli@ufsm.br.
PMID: 35940777 DOI: 10.1016/j.foodres.2022.111522
Abstract

We hypothesized that norbixin, which is a carotenoid used as an orange/red natural food coloring additive, has anti-atherogenic properties. An in vitro oxidation assay with human LDL and a rabbit model of atherosclerosis were used to test this hypothesis. Norbixin inhibited the oxidation of isolated human LDL in a concentration-dependent manner. In the in vivo assay, rabbits were fed with a regular chow (control) or an atherogenic diet (0.5% Cholesterol) alone or supplemented with norbixin (10, 30 or 100 mg/kg b.w.) for 60 days. Norbixin supplementation (30 and 100 mg/kg b.w.) increased HDL levels and reduced triglyceride levels and the atherogenic index of rabbits. This effect was associated with the decrease of serum levels of oxidized LDL, oxidized LDL antibodies and aortic tissue levels of lipid and protein oxidation in the atherogenic rabbits supplemented with norbixin. Atherogenic diet increased enzymatic (superoxide dismutase, catalase, glutathione reductase, and thioredoxin reductase-1) and non-enzymatic (non-protein thiol groups content) antioxidant defense systems in the aortic tissue but reduced the activity of paraoxonase-1 in the serum. All these changes were prevented by norbixin supplementation (10, 30 and 100 mg/kg b.w.). These results suggest that norbixin has atheroprotective potential by improving serum lipid profile and preventing oxidative modifications of circulating LDL and aortic tissue. Norbixin may, therefore, be beneficial in the control of atherosclerosis risk factors and can be further investigated as a candidate to be used not only as a functional food ingredient but also for therapeutic applications and in the nutraceutical industry.

Keywords

Annatto; Atherosclerosis; Bixa orellana; Cardiovascular disease; Carotenoid; Cholesterol; Inflammation; Oxidative stress.

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