Effect of Astaxanthin in Combination with α-Tocopherol or Ascorbic Acid against Oxidative Damage in Diabetic ODS Rats

スポンサーリンク

概要

• 論文の詳細を見る

• The present study was performed to investigate the effect of astaxanthin in combination with other antioxidants against oxidative damage in streptozotocin (STZ)-induced diabetic Osteogenic Disorder Shionogi (ODS) rats. Diabetic-ODS rats were divided into five groups: control, astaxanthin, ascorbic acid, α-tocopherol, and tocotrienol. Each of the four experimental groups was administered a diet containing astaxanthin (0.1g/kg), in combination with ascorbic acid (3.0g/kg), α-tocopherol (0.1g/kg), or tocotrienol (0.1g/kg) for 20wk. The effects of astaxanthin with other antioxidants on lipid peroxidation, urinary 8-hydroxy-2-deoxyguanosine (8-OHdG) excretion, serum creatinine (Cr) level, creatinine clearance (Ccr), and urinary protein content were assessed. The serum lipid peroxide levels and chemiluminescent (CL) intensity in the liver of the α-tocopherol and tocotrienol groups were significantly reduced in comparison to that of the control group. In the α-tocopherol group, urinary 8-OHdG excretion, serum Cr level, Ccr, urinary albumin excretion, and urinary protein concentration were significantly decreased as compared with those in the control group. Additionally, the CL intensity in the kidney of the α-tocopherol group was significantly lower, but that of the ascorbic acid group was significantly higher than that in the control group. These results indicate that dietary astaxanthin in combination with α-tocopherol has an inhibitory effect on oxidative stress. On the other hand, our study suggests that excessive ascorbic acid intake increases lipid peroxidation in diabetic rats.

• 日本ビタミン学会の論文

著者

• CHUYEN Nguyen

  Department of Food and Nutrition, Japan Women’s University

• Chuyen Nguyen

  Department Of Food And Nutrition Japan Women's University

• NAKANO Masako

  Department of Periodontics and Endodontics, Tsurumi University School of Dental Medicine

• Saito Emi

  Department Of Food And Nutrition Japan Women's University

• Nakano Masako

  Department Of Food And Nutrition Japan Women's University

• Takahashi Jiro

  Fuji Chemical Industry Co. Ltd.

• ONODERA Aya

  Department of Food and Nutrition, Japan Women's University

• TANABE Miyako

  Department of Food and Nutrition, Japan Women's University

• YAJIMA Kazue

  Department of Food and Nutrition, Japan Women's University

• Onodera Aya

  Department Of Food And Nutrition Japan Women's University

• Yajima Kazue

  Department Of Food And Nutrition Japan Women's University

• Tanabe Miyako

  Department Of Food And Nutrition Japan Women's University

• Yajima Kazue

  Department Of Clinical Veterinary Medicine Faculty Of Agriculture Iwate University

• Chuyen NGUYEN

  Department of Agricultural Chemistry, Faculty of Agriculture, The University of Tokyo

関連論文

• Effects of Salt Concentration on the Reaction Rate of Glc with Amino Acids, Peptides, and Proteins
• Desmutagenicity of Melanoidins against Various Kinds of Mutagens and Activated Mutagens
• In vitro study of anti-suck-back ability by themselves on new high-speed air turbine handpieces
• Iron Absorption in Rats Increased by Yeast Glucan(Food & Nutrition Sience)
• Comparison of Ingestive Effects of Brewer's Yeast, Casein, and Soy Protein on Bioavailability of Dietary Iron
• In vitro study of anti-suck-back ability by themselves on new high-speed air turbine handpieces
• Evidence for the Involvement of Platelet-Derived Growth Factor in the Angiotensim II-Induced Growth of Rat Vascular Smooth Muscle Cells
• Effects of Genistein and Staurosporine on Angiotensin II-Induced DNA Synthesis, Protein Synthesis and Mitogen-Activated Protein Kinase Activation in Vascular Smooth Muscle Cells
• Food Intake and Lipid Status of Three Vietnamese Populations with Different Incomes
• Alpha-Glucosidase Inhibitory and Antioxidant Activities of Vietnamese Edible Plants and Their Relationships with Polyphenol Contents
• Effect of Astaxanthin in Combination with α-Tocopherol or Ascorbic Acid against Oxidative Damage in Diabetic ODS Rats
• Effects of Astaxanthin Supplementation on Exercise-Induced Fatigue in Mice(Biopharmacy)
• In Vitro Evaluation of Antimicrobial Efficacy of Iontophoresis against Enterococcus faecalis, Candida albicans, Pseudomonas aeruginosa and Bacillus subtilis
• The Polyphenol Content and Antioxidant Activities of the Main Edible Vegetables in Northern Vietnam
• The effect of experimental inhibition of gastric acid secretion on curd formation in abomasum and weight gain of calves
• Effects of Salt Concentration on the Reaction Rate of Glc with Amino Acids, Peptides, and Proteins
• Carotenoid Pigments in GAC Fruit (Momordica cochinchinensis SPRENG)(Food & Nutrition Science)
• Anti-Hyperglycemic Activity of an Aqueous Extract from Flower Buds of Cleistocalyx operculatus (Roxb.) Merr and Perry
• Digestibility and Peptide Patterns of Modified Lysozyme after Hydrolyzing by Protease
• Antimicrobial Activity of Kumazasa (Sasa albo-marginata)

もっと見る 閉じる

スポンサーリンク