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Effect of buchu (Allium tuberosum) on lipid peroxidation and antioxidative defense system in streptozotocin-induced diabetic rats

부추가 Streptozotocin 유발 당뇨쥐의 지질과산화와 항산화방어체계에 미치는 영향

  • 송영선 (인제대학교 의생명공학대학 식품생명과학부, 식품과학연구소 및 바이오헬스소재센타) ;
  • 정현실 (인제대학교 의생명공학대학 식품생명과학부, 식품과학연구소 및 바이오헬스소재센타) ;
  • 노경희 (인제대학교 의생명공학대학 식품생명과학부, 식품과학연구소 및 바이오헬스소재센타) ;
  • 조혜연 (인제대학교 의생명공학대학 식품생명과학부, 식품과학연구소 및 바이오헬스소재센타) ;
  • 박지영 (인제대학교 의생명공학대학 식품생명과학부, 식품과학연구소 및 바이오헬스소재센타) ;
  • 최춘연 (인제대학교 의생명공학대학 식품생명과학부, 식품과학연구소 및 바이오헬스소재센타) ;
  • 권태완 (인제대학교 의생명공학대학 식품생명과학부, 식품과학연구소 및 바이오헬스소재센타)
  • Published : 2003.06.01

Abstract

The pathogenic effort of high glucose, possibly in concert with fatty acids, is mediated to vascular complications of diabetes via increased production of reactive oxygen species(ROS), reactive nitrogen species(RNS), and subsequent oxidative stress. This study was carried out to investigate the suppressive effect of buchu(Allium tuberosum) on oxidative stress in streptozotocin(STZ)-induced diabetes in Sprague Dawley male rats. The effect of buchu supplementation (10%) on lipid peroxidation, and antioxidative defense system in blood and liver was compared among normal rats fed basal diet(normal) and diabetic rats fed basal diet(DM-control) or 10% buchu-supplemented diet(DM-buchu). Diabetes was experimentally induced by the femoral muscle injection of 50 mg STZ per kg of body weight. Animals were sacrificed after 4 wks of experimental diets feeding. The induction of diabetes by STZ elevated the level of lipid peroxidation represented by thiobarbituric acid-reactive substances(TBARS) and conjugated dienes in plasma, LDL, liver, and erythrocytes. 10% buchu-supplemented diet significantly reduced the levels of conjugated dienes in erythrocytes(p<0.05) and lowered TBARS in liver and LDL to the levels of control. Induction of diabetes by STZ elevated Mn-superoxide dismutase(Mn-SOD) activity and lowered activities of glutathionine reductase(GSH-red) and glutathionine peroxidase(GSH-px). Catalase activity was not affected by the induction of diabetes by STZ. However, buchu supplementation to diabetic rats significantly elevated catalase activity(p<0.05) and slightly elevated GSH-px and GSH-red activities in liver. GSH levels of blood and liver were lowered or not changed by induction of diabetes by STZ, respectively, while buchu supplementation to diabetic rats significantly elevated hepatic GSH level (p<0.05). In conclusion, it can be concluded that buchu might be a food source to attenuate oxidative stress in diabetic patients by inhibiting lipid peroxidation, by increasing hepatic GSH level, and by inducing anti-oxidative enzyme systems.

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