Rassetto, Mauricio: asistencia técnica2018-12-072018-12-072017-03-021436-6207http://hdl.handle.net/2133/13719PURPOSE:Glycerol usage is increasing in food industry for human and animal nutrition. This study analyzed the impact of glycerol metabolism when orally supplemented during the early stage of rat liver carcinogenesis.METHODS:Wistar rats were subjected to a 2-phase model of hepatocarcinogenesis (initiated-promoted, IP group). IP animals also received glycerol by gavage (200 mg/kg body weight, IPGly group).RESULTS:Glycerol treatment reduced the volume of preneoplastic lesions by decreasing the proliferative status of liver foci, increasing the expression of p53 and p21 proteins and reducing the expression of cyclin D1 and cyclin-dependent kinase 1. Besides, apoptosis was enhanced in IPGly animals, given by an increment of Bax/Bcl-2 ratio, Bad and PUMA mitochondrial expression, a concomitant increase in cytochrome c release and caspase-3 activation. Furthermore, hepatic levels of glycerol phosphate and markers of oxidative stress were increased in IPGly rats. Oxidative stress intermediates act as intracellular messengers, inducing p53 activation and changes in JNK and Erk signaling pathways, with JNK activation and Erk inhibition.CONCLUSION:The present work provides novel data concerning the preventive actions of glycerol during the development of liver cancer and represents an economically feasible intervention to treat high-risk individuals.application/pdf1215-1224engopenAccessApoptosisGlycerolLiver PreneoplasiaOxidative StressarticleUniversidad Nacional de RosarioSpringerCapiglioni, Alejo M.Lorenzetti, FlorenciaQuiroga, Ariel DaríoParody, Juan PabloRonco, María TeresaPisani, Gerardo BrunoCarrillo, María CristinaCeballos, María PaulaAlvarez, María de LujánAttribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) https://creativecommons.org/licenses/by-nc-nd/4.0/ Esta es una versión post-peer-review, pre-copyedit de un artículo publicado en European Journal of Nutrition. La versión autenticada final está disponible en línea en: http://dx.doi.org/10.1007/s00394-017-1404-4 This is a post-peer-review, pre-copyedit version of an article published in European Journal of Nutrition. The final authenticated version is available online at: http://dx.doi.org/10.1007/s00394-017-1404-4