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셀레늄 강화 시금치가 고지방 및 고콜레스테롤 식이 흰쥐의 항산화 효소활성 및산화적 손상에 미치는 영향

Effects of Selenium-Treated Spinacia oleracea L. on Antioxidative Enzyme Activities and Oxidative Damage in Rats Fed High-Fat and High-Cholesterol Diets

한국식품위생안전성학회지 2019년 34권 4호 p.388 ~ 395
송원영 ( Song Won-Young ) - 한국국제대학교 식품영양학과

최정화 ( Choi Jeong-Hwa ) - 한국국제대학교 식품영양학과

Abstract


The object of the present study was to examine the effect of selenium-treated Spinacia oleracea L. on antioxidative defense system and oxidative damage in rats fed high-fat and high-cholesterol diets. Experimental rats were divided into six groups which were composed of normal diet group (N), high-fat and high-cholesterol diet group (HF), high-fat and high-cholesterol diet with 5% or 10% non-treated spinach supplemented group (SPA or SPB) and high-fat and high-cholesterol diet with 5% or 10% selenium-treated spinach-supplemented group (SSA or SSB). In the antioxidant enzyme activities of hepatic glutathione peroxidase and superoxide dismutase, activities increased in supplementation of non-treated or selenium-treated spinach groups compared to HF group. However, there was no significant difference in the activity of hepatic catalase among all experimental groups. The microsomal superoxide radical content of the SSB group was significantly reduced compared to the HF group. The mitochondrial carbonyl values of the SSB group were significantly reduced compared to the HF group. Thiobarbituric acid reaction substance (TBARS) values in RBC and liver were also reduced in non-treated or selenium-treated spinach-supplemented groups compared to the HF group. The hepatic TBARS values of the supplementation of selenium-treated spinach groups significantly decreased compared to the supplementation of non-treated spinach groups. These results suggest that selenium-treated spinach may reduce oxidative damage by the activation of antioxidative defense system in rats fed high-fat and high-cholesterol diets.

키워드

Antioxidative system; Free radical; Oxidative damage; Selenium; Spinacia oleracea L.
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