کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7600342 | 1492146 | 2014 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Antioxidant activity of penta-oligogalacturonide, isolated from haw pectin, suppresses triglyceride synthesis in mice fed with a high-fat diet
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کلمات کلیدی
DPPHCATMDAHPPSTACPAPGHSHFCGPATAntioxidant enzyme - آنزیم آنتی اکسیدانLiver steatosis - استئاتوز کبدیtriacylglycerol - تری آسیل گلیسرول Hawthorn - زالزالکSOD - سدSuperoxide dismutase - سوکسوکس دیسموتازPhosphatidate phosphohydrolase - فسفاتیدات فسفو هیدرولازmalondialdehyde - مالون دی آلدهیدCatalase - کاتالازNormal control - کنترل عادیGlutathione - گلوتاتیونglutathione peroxidase - گلوتاتیون پراکسیداز
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
To expand application of hawthorn (Crataegus pinnatifida Bge) fruit, the antioxidant and anti-lipidemic effects of haw pectin penta-oligogalacturonide (HPPS) prepared from hawthorn fruit were investigated in vitro and in mice. HPPS exhibited concentration-dependent scavenging activities against superoxide anion, hydroxyl and DPPH radicals. Additionally, HPPS supplementation significantly enhanced the antioxidant enzyme activities of superoxide dismutase, catalase, glutathione peroxidase, increased the total antioxidant capacity and the levels of glutathione, but lowered the malondialdehyde content in the liver of high-fat fed mice. Furthermore, HPPS significantly decreased the TG levels, the activity and the mRNA and protein levels of glycerol 3-phosphate acyltransferase (GPAT) and phosphatidate phosphohydrolase (PAP) in mice livers. Moreover, liver steatosis of mice associated with diffuse hepatocyte ballooning induced by a high-fat diet was markedly improved by a dose of 300Â mg/kg HPPS-consumption. The results revealed that HPPS might be applicable as a dietary supplement for the prevention of fatty liver and oxidative damage.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 145, 15 February 2014, Pages 335-341
Journal: Food Chemistry - Volume 145, 15 February 2014, Pages 335-341
نویسندگان
Tuoping Li, Suhong Li, Yinping Dong, Rugang Zhu, Yonghui Liu,