Absorption and Excretion of the 8-Hydroxydaidzein in Rats after Oral Administration and Its Antioxidant Effect
スポンサーリンク
概要
- 論文の詳細を見る
8-Hydroxydaidzein (8-OHD), which is produced during the processing of fermented soybean products, has a potent antioxidant activity in vitro. There is no information regarding the absorption and excretion of this isoflavone, including its antioxidant effect in vivo. In this study, rats were administered a single oral dose of 8-OHD (20mg/kg body weight), and the blood, liver, kidney and urine were collected at specific intervals up to 18h after dosing. Free 8-OHD in each tissue was directly determined by using HPLC with electrochemical detection, while its conjugates were detected after the treatment with β-glucuronidase and sulfatase. The total 8-OHD in liver reached a high level (9.4nmol/g) at 1h after dosing, and maintained the relatively high concentration up to 10h. Most of the 8-OHD was present in free form in liver, while the majority of 8-OHD in plasma was conjugated. This suggests that free 8-OHD in liver is successively converted to glucuronide and/or sulfate and the conjugated 8-OHD is released into the blood. The maximum level of total 8-OHD in plasma or kidney was observed within the first 2h after the oral administration. The level of 8-OHD in these tissues gradually decreased within the further experiments. Excretion of the 8-OHD in urine began to rise at 1-2h interval. The mean urinary excretion rate of 8-OHD showed a higher level at 2-4h and 4-6h intervals, while the 8-OHD levels at these intervals in plasma or kidney more rapidly decreased. The cumulative recovery of 8-OHD in the urine over the 0-18h interval was about 36% of the dose. In addition, the liver homogenate from rats killed at 1h and 2h after dosing, which contained a higher level of free 8-OHD, showed a significantly lower susceptibility to lipid peroxidation induced by AAPH or Cu^<2+> than that at 0h (pre-administered rats). These results suggest that 8-OHD was relatively easily absorbed into rats and might exert its biological activities in vivo, including the antioxidant effect.
- 日本ビタミン学会の論文
著者
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OSAWA Toshihiko
Laboratory of Food and Biodynamics, Graduate School of Bioagricultural Sciences, Nagoya University
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大沢 俊彦
名古屋大学大学院生命農学研究科
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江崎 秀男
椙山女学園大学食品栄養学科
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川岸 舜朗
Department Of Food And Nutrition Sugiyama Jogakuen University
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川岸 舜朗
名古屋大学
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川岸 舜朗
Emeritus Professor Of Nagoya University
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KAWAKISHI Shunro
Department of Food Science and Technology, Nagoya University
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Osawa T
Nagoya University Graduate School Of Bioagricultural Sciences
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Osawa T
Laboratory Of Food And Biodynamics Nagoya University Graduate School Of Bioagricultural Sciences
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Osawa Toshihiko
Department Of Food Science And Technology Faculty Of Agriculture Nagoya University
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Osawa T
Pharmaceutical Research Laboratory Tanabe Seiyaku Co. Ltd.
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Nakamura Yoshiyuki
Department of Instrumentation Engineering, Faculty of Science and Technology, Keio University
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江崎 秀男
椙山女学園大学
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江崎 秀男
椙山女学園大学生活科学部食品栄養学科
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ESAKI Hideo
Department of Food and Nutrition, Sugiyama Jogakuen University
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SHIRASAKI Tomomi
Department of Food and Nutrition, Sugiyama Jogakuen University
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YAMASHITA Kanae
Department of Food and Nutrition, Sugiyama Jogakuen University
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Yamashita Kanae
Departmen T Of Physiology Nagoya City University Medical School
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Yamashita Kanae
Department Of Food And Nutrition Sugiyama Jogakuen University
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大沢 俊彦
名古屋大学 生命農研究
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Shirasaki Tomomi
Department Of Food And Nutrition Sugiyama Jogakuen University
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Osawa Toshihiko
Laboratory Of Food And Biodynamics Graduate School Of Bioagricultural Sciences Nagoya University
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Osawa Toshihiko
Laboratory Of Food And Bio-dynamics Nagoya University
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大澤 俊彦
名古屋大学農学部応用生物科学科食品機能化学研究室
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Kawakishi Shunro
Department Of Food And Nutrition Sugiyama Jogakuen University
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Nakamura Yoshiyuki
Department Of Food And Nutrition Sugiyama Jogakuen University
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Nakamura Yoshiyuki
Department Of Food And Nutrition School Of Life Studies Sugiyama Jogakuen University
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Nakamura Yoshiyuki
Department Of Dermatology Toranomon Hospital
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