Potato Chip Intake Increases Ascorbic Acid Levels and Decreases Reactive Oxygen Species in SMP30/GNL Knockout Mouse Tissues
| Autor: | Rui Sakuma, Hiroyuki Mugita, Misako Kubo, Katsuyuki Ishihara, Setsuko Handa, Megumi Ichisawa, Akihito Ishigami, Hidenori Koga, Naoki Maruyama, Yoshitaka Kondo |
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| Rok vydání: | 2014 |
| Předmět: |
Male
medicine.medical_specialty Antioxidant medicine.medical_treatment Ascorbic Acid Biology Mice Internal medicine Testis medicine Animals Lung Solanum tuberosum Mice Knockout Soleus muscle chemistry.chemical_classification Reactive oxygen species Vitamin C Calcium-Binding Proteins Intracellular Signaling Peptides and Proteins Brain General Chemistry Free radical scavenger Ascorbic acid Animal Feed Small intestine Mice Inbred C57BL Plant Tubers Endocrinology medicine.anatomical_structure Liver Biochemistry chemistry Knockout mouse Reactive Oxygen Species General Agricultural and Biological Sciences |
| Zdroj: | Journal of Agricultural and Food Chemistry. 62:9286-9295 |
| ISSN: | 1520-5118 0021-8561 |
| DOI: | 10.1021/jf502587j |
| Popis: | Potato chips (PC) contain abundant amounts of the free radical scavenger ascorbic acid (AA) due to the rapid dehydration of potato tubers (Solanum tuberosum) that occurs during frying. To evaluate the antioxidant activity of PC, this study examined reactive oxygen species (ROS) levels in tissues from SMP30/GNL knockout (KO) mice that cannot synthesize AA and determined AA and ROS levels after the animals were fed 20 and 10% PC diets for 7 weeks. Compared with AA-sufficient mice, AA-depleted SMP30/GNL KO mice showed high ROS levels in tissues. SMP30/GNL KO mice fed a PC diet showed high AA and low ROS levels in the brain, heart, lung, testis, soleus muscle, plantaris muscle, stomach, small intestine, large intestine, eyeball, and epididymal fat compared with AA-depleted mice. The data suggest that PC intake increases AA levels and enhances ROS scavenging activity in tissues of SMP30/GNL KO mice, which are a promising model for evaluating the antioxidant activity of foods. |
| Databáze: | OpenAIRE |
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