Effects of Different Fat-Carbohydrate Dietary Compositions and Probiotic Correction on the Severity of Myocardial Ischemia-Reperfusion Injury and Behavioral Responses in Rats with Systemic Inflammation

The aim of this study was to compare the effects of intragastric administration of saturated and unsaturated fats of plant and animal origin over 37 days on the severity of myocardial ischemia-reperfusion injury (IRI) and behavioral responses in rats with systemic inflammation. Concurrently, the mass fraction of fat in the brain and plasma levels of various cytokines and biologically active substances were evaluated. The effects of fat-carbohydrate diets of different compositions on experimental endpoints were compared with the effects of probiotic therapy. The animals were allocated into seven groups (n = 8 per group): (1) control; (2) chemically induced colitis on day 30 of the experiment + three-day administration of antimicrobial drugs; (3) probiotic correction with a mixture of probiotic strains Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis, administered during the last 8 days of the experiment; (4) sunflower oil + sucrose; (5) clarified butter (ghee) + sucrose; (6) dehydrated margarine + sucrose; (7) rendered pork fat + sucrose. The systemic inflammatory response, induced by chemically induced colitis combined with short-term administration of antimicrobial drugs, was characterized by an increase in leukocyte count and elevated levels of pro-inflammatory cytokines in the blood, as well as a decrease in the mass fraction of fat in the brain. These changes reduced myocardial resistance to IRI, but preventive administration of various fat-carbohydrate dietary compositions did not influence this process. On the other hand, the systemic inflammatory response was accompanied by significant impairments in conditioned reflex activity, exploratory behavior, and motor coordination, while probiotic therapy and fat-carbohydrate diets of different compositions partially corrected these impairments. The most pronounced effect on the selected experimental endpoints was observed with the fat-carbohydrate diet where the fat component represented a hydrogenated vegetable fat.