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https://hdl.handle.net/123456789/674| Τύπος: | Άρθρο σε επιστημονικό περιοδικό |
| Τίτλος: | Effects of sheep/goat whey protein dietary supplementation on the redox status of rats |
| Συγγραφέας: | [EL] Κερασιώτη, Ευθαλία[EN] Kerasioti, Efthalia [EL] Στάγκος, Δημήτριος[EN] Stagos, Dimitrios [EL] Τσατσάκης, Αριστείδης[EN] Tsatsakis, Aristidis [EL] Σπαντίδος, Δημήτριος[EN] Spandidos, Demetrios [EL] Ταϊτζόγλου, Ιωάννης[EN] Taitzoglou, Ioannis [EL] Κουρέτας, Δημήτριος[EN] Kouretas, Dimitrios |
| Ημερομηνία: | 20/02/2018 |
| Περίληψη: | The purpose of the present study is to estimate the effects of sheep/goat whey protein dietary supplementation on the redox status of blood and tissues of rats. Twelve male rats were divided into 2 groups (6 rats/group): a control group (standard commercial diet) and a whey group [standard commercial diet + sheep goat whey protein (1 g/ kg b.w/day)]. The animals were maintained on their respective diet for 28 days. At the end of the experimental period, reduced glutathione (GSH), catalase (CAT) activity, total antioxidant capacity (TAC), thiobarbituric reactive substances (TBARS), protein carbonyls and decomposition rate of H2O2 were measured in blood and tissues of rats. According to the results, rats fed with the sheep/goat whey protein exhibited improved antioxidant status and decreased free radical-induced toxic effects on lipids and proteins. Specifically, in blood, GSH and CAT levels were significantly increased while TBARS and protein carbonyl levels were significantly decreased compared to the control group. Regarding the effects on tissues, it was observed that GSH levels were significantly increased in small intestine, quadriceps muscle, pancreas and lung tissue compared to the control group. The decomposition rate of H2O2 was significantly decreased in liver, brain and quadriceps muscle while it was significantly increased in spleen tissue compared to the control group. TBARS levels were significantly decreased in liver, brain, quadriceps muscle, pancreas, lung and spleen tissue compared to the control group. Finally, protein carbonyl levels were significantly decreased in brain, small intestine, kidney, pancreas and spleen tissue compared to the control group. Thus, the present study shows the beneficial effects of sheep/goat whey protein, a by-product of cheese manufacturing, on the redox status in an in vivo model. |
| Γλώσσα: | Αγγλικά |
| Σελίδες: | 8 |
| DOI: | 10.3892/mmr.2018.8622 |
| ISSN: | 1791-2997 |
| Θεματική κατηγορία: | [EL] Διατροφή και Διαιτολογία[EN] Nutrition and Dietetics |
| Λέξεις-κλειδιά: | sheep/goat whey protein; redox status; glutathione; catalase; lipid oxidation; protein oxidation |
| Κάτοχος πνευματικών δικαιωμάτων: | © by the author(s) |
| Όροι και προϋποθέσεις δικαιωμάτων: | This is an open access article distributed under the terms of Creative Commons Attribution License. |
| Διατίθεται ανοιχτά στην τοποθεσία: | https://www.spandidos-publications.com/10.3892/mmr.2018.8622# |
| Ηλεκτρονική διεύθυνση του τεκμηρίου στον εκδότη: | https://www.spandidos-publications.com/10.3892/mmr.2018.8622# |
| Ηλεκτρονική διεύθυνση περιοδικού: | https://www.spandidos-publications.com/mmr |
| Τίτλος πηγής δημοσίευσης: | Molecular Medicine Reports |
| Τεύχος: | 4 |
| Τόμος: | 17 |
| Σελίδες τεκμηρίου (στην πηγή): | 5774-5781 |
| Σημειώσεις: | The present study was supported in part by IKY Fellowships funded by the action ‘Enhancement of Post-Doctoral Researchers’ from the resources of the European Program ‘Development of Human Resources, Education and Life-Long Learning’ co‑funded by the European Social Fund. |
| Εμφανίζεται στις συλλογές: | Μεταδιδακτορικοί ερευνητές |
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