Efectos del gluten de trigo y maíz experimental sobre el tejido hepático de ratas: métodos bioquímicos, histopatológicos, inmunohistoquímicos y de inmunofluorescencia

• Kübra Asena Terim Kapakin Ataturk University, Faculty of Veterinary Medicine, Department of Veterinary Pathology. Erzurum, Türkiye
• Recep Gümüş Sivas Cumhuriyet University, Faculty of Veterinary Medicine, Department of Animal Nutrition and Nutritional Disorders. Sivas, Türkiye.
• İsmail Bolat Ataturk University, Faculty of Veterinary Medicine, Department of Veterinary Pathology. Erzurum, Türkiye
• Esra Manavoğlu Kirman Ataturk University, Faculty of Veterinary Medicine, Department of Veterinary Pathology. Erzurum, Türkiye
• Aybüke İmik Faculty of Veterinary Medicine, Faculty of Health Sciences, Department of Nutrition and Dietetics. Selçuk University, Konya, Türkiye

DOI: https://doi.org/10.52973/rcfcv-e34500

Palabras clave: Rata, gluten, trigo, maíz, inmunohistoquímica

Resumen

Este estudio tuvo como objetivo determinar los efectos del gluten de trigo, gluten de maíz y harina de soya, incorporados al alimento como fuentes de proteína, sobre el tejido hepático de ratas, con base en la investigación de parámetros histopatológicos (degeneración, inflamación, hiperplasia biliar y gotas de grasa), parámetros inmunohistoquímicos (transglutaminasa, gliadina, IgA, IgG, CD4 y CD8), y los niveles séricos de enzimas hepáticas [(aspartato aminotransferasa (AST), alanina transaminasa (ALT), fosfatasa alcalina (ALP), lactato deshidrogenasa (LDH)]. Se establecieron tres grupos, denominados Grupo Trigo, Grupo Maíz y Grupo Soja, a los que se les suministró en el alimento altos niveles de gluten de trigo, gluten de maíz y harina de soya como fuentes de proteína, respectivamente. El material de estudio estuvo compuesto por cuarenta y ocho ratas Sprague Dawley hembras de 20 días de edad. En el grupo que recibió gluten de trigo en la dieta, el tejido hepático presentó parámetros histopatológicos e inmunohistoquímicos numéricamente más altos el día 45 del estudio, y parámetros histopatológicos numéricamente más altos el día 165 del estudio (P>0,05). El día 165 del estudio, en comparación con los grupos Maíz y Soja, el Grupo Trigo mostró un nivel significativamente diferente de sensibilidad a los parámetros inmunohistoquímicos (transglutaminasa, gliadina, IgA, IgG, CD4 y CD8). Se determinó que el gluten redujo significativamente la actividad de las enzimas hepáticas LDH y AST. Como resultado, se comprobó que las ratas no portadoras de los genes HLA–DQ2 y DQ8, cuando fueron alimentadas con una ración incorporada con un alto nivel de gluten de trigo, mostraron parámetros histopatológicos del tejido hepático ligeramente afectados y parámetros inmunohistoquímicos significativamente aumentados (transglutaminasa, gliadina, IgA, IgG, CD4 y CD8).

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