在Fe (II) 的存在下,酸对果的氧化应激参数的影响
1Department of Molecular Biology and Genetics, Faculty of Science, Atatürk University, 25240, Erzurum, Turkey.
Biological trace element research
|November 18, 2023
概括
亚酸 (AA) 保护果免受铁引起的氧化应激. 补充AA改善了过量的铁对抗氧化酶和氧化损伤标志物的负面影响.
科学领域:
- 生物化学 生化学
- 毒理学 毒理学 毒理学
- 营养科学 营养科学
背景情况:
- 过度的铁摄入与增加的脂质过氧化和氧化应激有关.
- 亚酸 (AA) 具有已知的抗氧化和治疗性质.
研究的目的:
- 为了研究 Askorbic 酸 (AA) 对果 (Drosophila melanogaster) 铁诱导的氧化应激的保护作用.
- 为了评估AA对抗氧化酶活动和氧化损伤标志物的影响,在存在过多的铁.
主要方法:
- 第三阶段果幼虫暴露于铁 (Fe) 和/或酸 (AA).
- 在成年头中测量了抗氧化酶活性 (SOD,CAT,GPx),甲 (MDA) 和谷氨 (GSH) 的水平.
- 分析了抗氧化酶的mRNA水平.
主要成果:
- 铁暴露抑制了SOD,CAT和GPx活动,并降低了CATmRNA水平.
- 铁处理增加了MDA水平,降低了GSH水平,表明氧化损伤.
- 同时服用AA和铁可以防止酶抑制,改善MDA和GSH水平的变化.
结论:
- 阿斯科布酸有效地抵消果中铁诱导的氧化应激.
- 通过保持抗氧化酶功能和减少氧化损伤,AA显示出减轻铁毒性的潜力.
- 需要进一步的研究来探索AA对铁诱导变化的保护作用的详细机制.
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