Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effects of Defatted Seasme Flour on Oxidative Stress Induced by Ethanol-feeding in Rats

식이 참깨탈지박이 에탄올을 공급한 쥐에 유도된 산화 스트레스 억제효과

  • 강명화 (농촌진흥청 작물시험장) ;
  • 민관식 (농촌진흥청 축산기술연구소) ;
  • 류수노 (농촌진흥청 작물시험장) ;
  • 방진기 (농촌진흥청 작물시험장) ;
  • 이봉호 (농촌진흥청 작물시험장)
  • Published : 1999.08.01
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Abstract

To evaluate the effect of defatted sesame flour(DSF) on the oxidative stress of ethanol feeding in rats, Wistar male rats were divided into 4 groups of control, ethanol, DSF and DSF ethanol. Each group was sacrificed after feeding for 4 weeks and was examined by measuring the formation of 2 thiobarbituric acid reactive substance(TBARS), total cholesterol(TC) in serum, redox glutathione S transferase(GST) enzyme activity and the contents of glutathione(GSH) in the liver. The formation of TBARS in the liver after ethanol feeding was significantly increased comparing to the control, but the levels were significantly decreased by the DSF as compared to the ethanol feeding group(p<0.05). When compared to fed control diet, we found that serum TC levels were significantly lower in the DSF fed group than control group (p<0.05). The activity of hepatic GST was significantly increased by DSF as compared to the control and was decreased by ethanol feeding. On the other hand, the hepatic contents of GSH were unaffected by DSF feeding. Our findings suggest that feeding DSF may inhibit ethanol induced oxidative stress may be due to the stimulation of antioxidative activity by sesaminol glucosides in DSF.

Keywords

References

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