西兰花芽对自助饮食小鼠氧化应激标志物的影响

V. Derkachov
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引用次数: 0

摘要

我们研究的目的是确定西兰花芽对高热量自助餐厅饮食小鼠脂质过氧化强度的影响。材料和方法。在本研究中,使用C57BL/6J小鼠。为了测定脂质过氧化物(LOOH),我们使用了一种基于脂质过氧化物将Fe2+转化为Fe3+的能力的方法。然后Fe3+与二甲酚橙形成络合物,该络合物在低pH下吸收580nm的光。反应混合物含有coumene过氧化氢(1mM)、FeSO4*7H2O(1M)、二甲酚(4mM)、水和上清液。各组间的差异通过邓肯检验进行多重比较。后果在实验过程中,我们监测了喂食不同饮食的小鼠体重的变化。所有实验组小鼠皮质中LOOH水平没有差异,但喂食自助餐厅饮食和西兰花的小鼠大脑中LOOH含量有降低的趋势。各组间LOOH水平没有统计学差异,但单独喂食西兰花芽和自助餐厅饮食的组LOOH水平往往最高。西兰花芽组和自助餐厅饮食+西兰花组的肌肉(C)存在显著差异。我们还发现,自助餐厅饮食组和自助餐厅饮食+西兰花组之间存在显著差异,这可能表明西兰花对自助餐厅饮食中脂质过氧化的保护作用。结论。用自助餐厅饮食和西兰花喷口喂养的小鼠比用标准组喂养的对照小鼠具有更高的体重。喂食标准西兰花喷嘴饮食或自助餐厅饮食的小鼠下丘脑表现出LOOH水平较高的趋势,而饮食对皮质LOOH水平没有影响。与所有其他组相比,自助餐厅饮食+西兰花组的肌肉LOOH含量最低。此外,与自助餐厅饮食组相比,喂食自助餐厅饮食+西兰花的小鼠下丘脑皮质中的LOOH水平往往较低。这表明西兰花喷口具有潜在的保护作用。
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THE EFFECT OF BROCCOLI SPROUTS ON OXIDATIVE STRESS MARKERS IN MICE FED WITH CAFETERIA DIET
The aim of our study was to determine the ability of broccoli sprouts to influence the intensity of lipid peroxidation in mice fed a high-calorie cafeteria diet. Materials and methods. In this study, C57BL/6J mice were used. For determinatiom of lipid peroxides (LOOH), we used a method based on the ability of lipid peroxides to convert Fe2+to Fe3+. Then Fe3+ forms a complex with xylenol orange that absorbs light at 580 nm at low pH. The reaction mixture contained coumene hydroperoxide (1 mM), FeSO4*7H2O(1 M), xylenol (4 mM), water and supernatant. Differences between groups were analyzed by Duncan’s test for multiple comparision. Results. During the experiment, we monitored the changes in body mass of mice fed with different diets. There were no differences in LOOH levels in cortexes of mice from all experimental groups, but there was a tendency to the lower content of LOOH in the brain of mice fed with cafeteria diet and broccoli. No statistical differences in levels of LOOH were found between groups, but LOOH levels tended to the highest in the groups fed with broccoli sprouts alone and cafeteria diet. A significant difference was observed in the muscles (C) between the broccoli sprout group and the cafeteria diet + broccoli group. We also found a significant difference between the group fed with the cafeteria diet and the cafeteria diet + broccoli, which may indicate protective effects of broccoli on lipid peroxidation on cafeteria diet. Conclusions. Mice fed with cafeteria diet and broccoli spouts had higher body mass than control mice fed with standard group. Hypothalamus of mice fed with standard diet with broccoli spouts or with cafeteria diet showed a tendency to higher LOOH levels, whereas no effects of the diets were found on cortexes LOOH levels. The cafeteria diet + broccoli group had the lowest muscle LOOH content compared to all other groups. Also, LOOH levels tended to be lower in the cortexes in the hypothalamus of mice fed with cafeteria diet + broccoli as compared with the cafeteria diet group. This suggests the potential protective effects of broccoli spouts.
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