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Interactive Effect of High Intensity Interval Training with Vitamin E Consumption on the Serum Levels of Hsp70 and SOD in Male Wistar Rats
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M Hosseini *    , N Ghasem Zadeh Khorasani , B Divkan , Sh Riyahi Malayeri |
| Islamic Azad univeTehrarsity east Tehran branch , mhbisadi@yahoo.com |
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Abstract: (2936 Views) |
Background and Objectives: One of the antioxidant enzymes in organisms is Superoxide dismutase, which is involved in the production of H2O2. Heat shock protein is created in stress conditions and has anti-inflammatory effects. The purpose of this study was to determine the interactive effect of high intensity interval training with vitamin E consumption on the levels of Hsp70 and SOD in male wistar rats.
Materials & Methods: In this experimental study, 32 male wistar rats were divided into four groups randomly: control, supplement, training, training+supplement. The training program was planned for eight weeks, five sessions per week (each session 15 minutes) ]warm up: 5 minutes , interval training: 4 minutes 95-100% maximal oxygen consumption (VO2max), recycling: 2 minutes 65-75% VO2max, cool down: 4 minutes[. The amount of 100 mg/kg vitamin E was administered intraperitoneally in the supplement groups for eight weeks and three times per week. The blood samples were taken, and the levels of Hsp70 and SOD were measured by using ELISA method. Analysis of covariance was used.
Results: The results showed that the level of Hsp70 was significantly higher in the training + supplement group than in the other three groups (P >0.001). Also the SOD levels of the experimental groups had a significant increase compared to the control group (P >0.001).
Conclusion: High intensity interval training, supplementation with Vitamin E and a combination of the two methods may potentially exert supportive effects against oxidative stress through positive antioxidant defense regimen.
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| Keywords: High intensity interval training, Vitamin E, Heat shock protein 70, Superoxide dismutase, Oxidative stress |
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Full-Text [PDF 184 kb]
(899 Downloads)
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Article type: Research |
Subject:
nutrition
Received: 2018/07/10 | Accepted: 2018/11/3 | Published: 2019/01/6
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