Acute effects of intake of sucrose or honey on glutathione status in mice

DOI Web Site 20 References
  • Imamura Tomomi
    Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University
  • Ochi Saori
    Food Science and Nutrition Major, Graduate School of Human Environmental Sciences, Mukogawa Women's University
  • Shindo Yayoi
    Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University
  • Kogami Shizuka
    Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University
  • Sakonda Maki
    Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University
  • Satonaka Rie
    Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University
  • Suno Saki
    Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University
  • Takenaka Mana
    Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University
  • Yabe Aiko
    Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University
  • Horie Noboru
    Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University

Bibliographic Information

Other Title
  • マウスにおけるショ糖および蜂蜜の摂取が生体内グルタチオン動態に与える急性的影響について
  • マウス ニ オケル ショトウ オヨビ ハチミツ ノ セッシュ ガ セイタイナイ グルタチオン ドウタイ ニ アタエル キュウセイテキ エイキョウ ニ ツイテ

Search this article

Description

Glutathione (reduced glutathione: GSH) is thiol antioxidant which is synthesized in animal cells. GSH plays an important role in the antioxidant mechanisms. In this study, we examined acute effects of intake of sucrose or honey on glutathione status in several organs with a mouse model. ICR female mice were divided into three groups. Control group took only tap water ad libitim for 16 hours. Sucrose group took 12% sucrose solution and honey group took 12% honey solution. In honey group, amount of GSH in liver and kidney increased as compared with control group. Sucrose group tended to increase with liver and kidney GSH. In addition, GSH/GSSG ratio in liver and kidney were high levels in these groups. In sucrose group and honey group, plasma GSH level and GSH/GSSG ratio increased. On the other hand, in erythrocyte, amount of GSH was reduced and GSSG was increased by intake of sucrose or honey. Therefore, intakes of sugars may be effective as temporary defense against oxidative stress because intakes of sugars contributed to increase GSH level and/or GSH/GSSG ratio in a liver playing a key role of the GSH synthesis.

Journal

References(20)*help

See more

Keywords

Details 詳細情報について

Report a problem

Back to top