Whey Protein Inhibits Iron Overload-Induced Oxidative Stress in Rats

DOI Web Site PubMed 被引用文献1件 参考文献34件
  • KIM Jungmi
    Department of Food and Nutrition, Kyungnam University
  • PAIK Hyun-Dong
    Food Science and Biotechnology of Animal Resources, Konkuk University
  • YOON Yoh-Chang
    Food Science and Biotechnology of Animal Resources, Konkuk University
  • PARK Eunju
    Department of Food and Nutrition, Kyungnam University

この論文をさがす

抄録

In this study, we evaluated the effects of whey protein on oxidative stress in rats that were subjected to oxidative stress induced by iron overload. Thirty male rats were assigned to 3 groups: the control group (regular [50 mg/kg diet] dose of iron+20% casein), iron overload group (high [2,000 mg/kg] dose of iron+20% casein, IO), and whey protein group (high dose of iron+10% casein+10% whey protein, IO+whey). After 6 wk, the IO group showed a reduction in the plasma total radical trapping antioxidant parameter and the activity of erythrocyte superoxide dismutase and an increase in lipid peroxidation (determined from the proportion of conjugated dienes). However, whey protein ameliorated the oxidative changes induced by iron overload. The concentration of erythrocyte glutathione was significantly higher in the IO+whey group than in the IO group. In addition, whey protein supplementation fully inhibited iron overload-induced DNA damage in leukocytes and colonocytes. A highly significant positive correlation was observed between plasma iron levels and DNA damage in leukocytes and colonocytes. These results show the antioxidative and antigenotoxic effects of whey protein in an in vivo model of iron overload-induced oxidative stress.

収録刊行物

被引用文献 (1)*注記

もっと見る

参考文献 (34)*注記

もっと見る

キーワード

詳細情報 詳細情報について

問題の指摘

ページトップへ