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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Effect of Red Pepper Seeds Powder on Antioxidative System and Oxidative Damage in Rats Fed High-Fat.High-Cholesterol Diet

고추씨가 고지방.고콜레스테롤 식이 흰쥐의 항산화계 및 산화적 손상에 미치는 영향

  • Published : 2009.09.30
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of the present study was to effect of red pepper seeds powder on antioxidative defense system and oxidative damage in rats fed high fat high cholesterol diet. Rats were divided into five experimental groups which are composed of normal diet group, high fat high cholesterol diet group, high fat high cholesterol diet with 5% red pepper seeds powder supplemented group (SA group), high fat high cholesterol diet with 10% red pepper seeds powder supplemented group (SB group), and high fat.high cholesterol diet with 15% red pepper seeds powder supplemented group (SC group). Supplementation of red seed pepper groups (SA, SB, and SC groups) resulted in increased activities of hepatic glutathione peroxidase and superoxide dismutase. However, there was no significant difference in the activity of hepatic catalase among all experimental groups. Hepatic superoxide radical contents in microsome and mitochondria were significantly reduced in red pepper seeds powder supplemented groups. Hepatic hydrogen peroxide contents in mitochondria were significantly reduced 15% red pepper seeds powder supplemented group. Hepatic carbonyl values in microsome were significantly reduced in 10% and 15% red pepper seeds powder supplemented groups. Thiobarbituric acid reaction substance (TBARS) values in liver and plasma were reduced in red pepper seeds powder supplemented groups. These result suggest that red pepper seeds powder may reduce oxidative damage by the activation of antioxidative defense system in rats high fat.high cholesterol diets.

본 연구에서는 고추씨의 생체 내 항산화작용을 규명하기 위하여 고콜레스테롤 고지방 식이 흰쥐 간조직의 항산화 방어계와 지질과산화에 미치는 영향을 관찰하였다. 실험동물은 체중 150$\pm$10 g 내외의 Sprague-Dawley종 수컷 흰쥐를 사용하였으며, 정상식이 대조군(N), 고지방.고콜레스테롤 공급군(HF), 고지방 고콜레스테롤 공급군에 고추씨파우더 5% 공급군(SA), 10% 공급군(SB) 및 15% 공급군(SC)으로 총 5군으로 나누었다. 식이 및 식수는 자유섭취하게 하였으며 4주간 사육한 후 희생시켰다. 실험기간 동안 체중 증가량은 정상군에 비해 고지방 고콜레스테롤 공급군에서 유의적으로 증가하였으나 고추씨 공급군에서는 정상군 수준이었으며 식이효율도 유사한 경향이었다. 간 조직 중의 항산화 효소계인 SOD 활성은 HF군에 비해 고추씨 공급군에서 다소 증가한 경향이었다. GSHpx의 활성은 정상군에 비해 고지방 콜레스테롤 공급군 모두에서 감소되었으나 SC군에서는 정상군 수준이었다. 또한 catalase 함량은 고지방 고콜레스테롤 공급군에 비해 고추씨파우더를 공급한 군에서 증가되었으나 유의적인 차이는 없었다. 유리기를 소거하는 지표인 간조직의 superoxide radical 함량을 microsome에서 관찰한 결과는 정상군에 비해 HF군에서 유의적으로 증가되었으나 고추씨파우더를 공급한 모든 군에서 감소되었다. 간조직의 mitochondria에서는 고추씨파우더를 공급한 모든 군에서 유의적으로 감소하였으며 특히 SB, SC군에서는 정상군 수준으로 감소하였다. 간조직의 cytosol에서 $H_2O_2$를 관찰한 결과 고지방 고콜레스테롤군 대조군에 비해 고추씨파우더 공급군에서 감소되었으나 유의적인 차이는 없었다. 간조직의 mitochondria에서는 정상군에 비해 HF군에서 유의적으로 증가되었으나 SC군에서는 정상군 수준으로 감소되었다. 간조직의 산화적 손상의 지표가 되는 carbonyl가 함량을 microsome에서 측정한 결과는 정상군에 비해 HF군에서 유의적으로 증가되었으나 고추씨파우더를 다량 공급한 두 군에서는 정상군 수준으로 감소되었다. 또한 mitochondria에서 측정한 결과는 HF군에 비해 고추씨파우더를 공급한 군에서 감소하였으나 군 간의 유의적인 차이는 없었다. 간 조직 중의 과산화지질의 함량을 관찰한 결과는 고지방 고콜레스테롤군에 비해 고추씨파우더를 공급한 모든 군에서 정상군 수준으로 감소하였다. 그리고 혈장에서 측정한 결과도 고추씨파우더를 공급한 군에서 정상군 수준으로 감소하는 것을 알 수 있었다. 이러한 결과는 고추씨파우더의 항산화 성분이 효과적으로 활성산소종의 소거에 관여함으로써 산화적 손상을 완화시킨 결과로 보인다.

Keywords

References

  1. Shepherd J, Packrd CJ, Grundy SM, Yeshumin P, Gotto AM, Taunton OD. 1980. Effect of saturated and polyunsaturated fat diet in the chemical composition and metabolism of low density lipoprotein in man. J Lipid Res 21: 91-99
  2. Sacks FM. 2002. The role of high-density lipoprotein (HDL) cholesterol in the prevention and treatment of coronary heart disease: expert group recommendations. Am J Cardiol 90: 139-143 https://doi.org/10.1016/S0002-9149(02)02436-0
  3. Hegsted DM, McGandy RB, Myers ML, Stare FJ. 1965. Quantitative effects of dietary fat on serum cholesterol in man. Am J Clin Nutr 17: 281-286 https://doi.org/10.1093/ajcn/17.5.281
  4. Jeon SM, Bok SH, Jang MK, Lee MK, Nam KT, Park YB, Rhee SJ, Choi MS. 2001. Antioxidative activity of naringin and lovastatin in high cholesterol-fed rabbits. Life Sci 69: 2855-2866 https://doi.org/10.1016/S0024-3205(01)01363-7
  5. Cha JY, Kim HJ, Cho YS. 2000. Effects of water-soluble extract from leaves of Morus alba and Cudrania tricuspidata on the lipid peroxidation in tissues of rats. J Korean Soc Food Sci Nutr 29: 531-536
  6. Balkan J, Kanbagli O, Hatipoglu A, Kucuk M, Cevikbas U, Aykac-Toker G, Uysal M. 2002. Improving effect of dietary taurine supplementation on the oxidative stress and lipid levels in the plasma, liver and aortic of rabbits fed on a high-cholesterol diet. Biosci Biotechnol Biochem 66: 1755- 1758 https://doi.org/10.1271/bbb.66.1755
  7. Naito M, Wu X, Nomura H, Kodama M, Kato Y, Osawa T. 2002. The protective effects of tetrahydrocurcumin on oxidative stress in cholesterol-fed rabbits. J Atheroscler Thromb 9: 243-250 https://doi.org/10.5551/jat.9.243
  8. Yokozawa T, Nakagawa T, Kitani K. 2002. Antioxidative activity of green tea polyphenol in cholesterol-fed rats. J Agric Food Chem 50: 3549-3552 https://doi.org/10.1021/jf020029h
  9. Rhee SJ, Ahn JM, Ku KH, Choi JH. 2005. Effects of radish leaves powder on hephatic antioxidative system in rats fed high-cholesterol diet. Food Sci Biotechnol 34: 1157-1163 https://doi.org/10.3746/jkfn.2005.34.8.1157
  10. Bok SH, Park SY, Park YB, Lee MK, Jeon SM, Jeong TS, Choi MS. 2002. Quercetin dihydrate and gallate supplements lower plasma and hepatic lipids and change activities of hepatic antioxidant enzymes in high cholesterol-fed rats. Int J Vitam Nutr Res 72: 161-169 https://doi.org/10.1024/0300-9831.72.3.161
  11. Yoon HS, Kwon JH, Bae MJ, Hwang JH. 1983. Studies on the development of food resources from waste seeds. IV. Chemical composition of red pepper seed. Korean J Food & Nutr 12: 46-50
  12. Manjeshwar SB, Ganesh CJ, Shaial KR, Kiran BS. 2003. Evaluation of nitric oxide scavenging activity of certain spices in vitro: A preliminary study. Nahrung 47: 261-264 https://doi.org/10.1002/food.200390061
  13. Hasler CM. 1998. Functional foods: Their role in disease prevention and health promotion. Food Technol (Chicago) 52: 63-70
  14. Lee KJ, Han JS, Lee SW, Park CR. 1975. Investigation of lipids in hot pepper. I. Neutral lipids of hot pepper seeds. Korean J Food Sci Technol 7: 91-95
  15. Kim JC, Rhee JS. 1980. Studies on processing and analysis of red pepper seed oil. Korean J Food Sci Technol 12: 126-132
  16. Han MY. 1995. Development of natural seasoning of red pepper seeds. MS Thesis. University of Sejong, Seoul
  17. Marklund S, Marklund G. 1974. Involvement of the superoxide anion radical in the antioxidation of pyrogallol and a convenient assay for superoxide dismutase. Eur J Biochem 47: 469-474 https://doi.org/10.1111/j.1432-1033.1974.tb03714.x
  18. Lawrence RA, Burk RF. 1976. Glutathione peroxidase activity in selenium-deficient rat liver. Biochem Biophy Res Common 71: 952-958 https://doi.org/10.1016/0006-291X(76)90747-6
  19. Abei H, Wyss SR, Scherz B, Skvaril F. 1974. Heterogeneity of erythrocyte catalase Ⅱ. Isolation and characterization of normal and variant erythrocyte catalase and their subunits. Eur J Biochem 48: 137-145 https://doi.org/10.1111/j.1432-1033.1974.tb03751.x
  20. Gay C, Gebicki JM. 2000. A critical evaluation of the effect of sorbitol on the ferric-xylenol orange hydroperoxide assay. Anal Biochem 284: 217-220 https://doi.org/10.1006/abio.2000.4696
  21. Azzi A, Montecucco C, Richter C. 1975. The use of acetylated ferricytochrome c for the detection of superoxide radicals produced in biological membrane. Biochem Biophys Res Commun 65: 597-603 https://doi.org/10.1016/S0006-291X(75)80188-4
  22. Satho K. 1978. Serum lipid peroxide in cerebrovascular disorders determined by a new metric method. Clin Chem Acta 90: 37-43 https://doi.org/10.1016/0009-8981(78)90081-5
  23. Levin RL, Garland D, Oliver CN, Amici A, Climent I, Lenz AG, Ahn BW, Shaltiel S, Stadtman ER. 1990. Determination of carbonyl content in oxidatively modified proteins. Methods Enzymol 186: 464-478 https://doi.org/10.1016/0076-6879(90)86141-H
  24. Lowry OH, Rosebrough NJ, Farr AL, Randall RJ. 1951. Protein measurement with the Folin phenol reagent. J Biolchem 193: 265-275
  25. Sreel RGD, Torrie JH. 1990. Principles and procedures of statistics. McGrow Hill, New York, USA
  26. Lee JH, Lee SR. 1994. Analysis of phenolic substances content in Korean plant foods. Korean J Food Sci 26: 310-316
  27. Sim KH, Han YS. 2008. Effect of red pepper seed on Kimchi antioxidant activity during fermentation. Food Sci Biotechnol 17: 295-301
  28. Ku KH, Choi EJ, Park JB. 2008. Chemical component analysis of red pepper seeds with various cultivars. Food Sci Biotechnol 37: 1084-1089 https://doi.org/10.3746/jkfn.2008.37.8.1084

Cited by

  1. Physicochemical and Sensory Properties of Red Pepper Extract treated with Enzyme Complex vol.28, pp.4, 2015, https://doi.org/10.9799/ksfan.2015.28.4.628
  2. Effects of Dendropanax morbifera Leaf Extracts on Lipid Profiles in Mice Fed a High-Fat and High-Cholesterol Diet vol.44, pp.5, 2015, https://doi.org/10.3746/jkfn.2015.44.5.641
  3. Effect of Saekso 2 Corn Kernels and Cobs Extracts on Antioxidant Activity in Rats Fed High Fat-cholesterol Diet vol.31, pp.6, 2016, https://doi.org/10.13103/JFHS.2016.31.6.399
  4. Effects of Water Extracts of Red Pepper Seeds Powder on Antioxidative Enzyme Activities and Oxidative Damage in Rats Fed High-Fat and High-Cholesterol Diets vol.44, pp.4, 2011, https://doi.org/10.4163/kjn.2011.44.4.284
  5. Effects of Isoflavone Supplementation on Lipid Profiles and Antioxidant Enzyme Activities in Growing Rats Fed High Fat Diet vol.8, pp.4, 2009, https://doi.org/10.7762/cnr.2019.8.4.296
  6. Red Pepper ( Capsicum annuum L.) Seed Extract Improves Glycemic Control by Inhibiting Hepatic Gluconeogenesis via Phosphorylation of FOXO1 and AMPK in Obese Diabetic db / db Mice vol.12, pp.9, 2009, https://doi.org/10.3390/nu12092546
  7. In Vivo Evaluation of Dendropanax morbifera Leaf Extract for Anti-Obesity and Cholesterol-Lowering Activity in Mice vol.13, pp.5, 2009, https://doi.org/10.3390/nu13051424