Oxidative and anti-oxidative status in muscle of young rats in response to six protein diets.
Oxidative and anti-oxidative status in muscle of young rats in response to six protein diets.
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幼鼠肌肉的氧化和抗氧化状态对六种蛋白质饮食的反应
DOI：
10.1038/s41598-017-11834-5
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发表时间：
2017-10-13
影响因子：
4.6
通讯作者：
Li C
中科院分区：
文献类型：
--
作者：
Zhu J;Li X;Qi H;Gu Z;Song S;Yang X;Zhou G;Li C
我们研究了六种蛋白质饮食对幼鼠肌肉氧化和抗氧化状态的影响。大鼠连续14天喂食6种蛋白质饲料，包括酪蛋白（对照），以及从大豆、鱼、鸡肉、猪肉和牛肉中分离的蛋白质。定量测定肌肉中Grx1、Trx1等氧化代谢指标。与酪蛋白饲粮相比，大豆蛋白饲粮具有相似的氧化水平，但GSH较高，SOD活性较低。RT-PCR、Western blotting和免疫组化分析结果显示，鸡蛋白组和鱼蛋白组GSH含量较低，SOD活性较高，猪肉蛋白组Grx1含量低于酪蛋白组，牛肉蛋白组GSH、Grx1和Trx1含量最高。与非肉类蛋白相比，肉类蛋白的ROS和T-AOC含量较高，而MDA含量较低，这可能是由于Grx1和Trx1等抗氧化剂表达增加所致。肉类蛋白质更有利于生长大鼠的肌肉发育。
We investigated the impact of six protein diets on oxidation and anti-oxidation status in the muscle of young rats. Rats were fed six protein diets for 14 days, including casein (control), and proteins isolated from soy, fish, chicken, pork and beef. Grx1, Trx1 and other oxidative metabolic indices in muscle were quantified. Compared with the casein diet, the soy protein diet had a similar oxidation level, but higher GSH and lower SOD activities. The chicken and fish protein groups had lower GSH and higher SOD activities, the pork protein group showed lower Grx1 levels than the casein group and the beef protein group showed the highest GSH, Grx1 and Trx1 levels as reflected by RT-PCR, Western blotting and immunohistochemistry analyses. Intake of meat proteins showed higher ROS and T-AOC but lower MDA levels than non-meat proteins, which may be due to the increase in Grx1 and Trx1 expression and other antioxidants. Meat proteins are more conducive to muscle of growing rats.
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影响因子：
11.4
作者：
Gao XH;Qanungo S;Pai HV;Starke DW;Steller KM;Fujioka H;Lesnefsky EJ;Kerner J;Rosca MG;Hoppel CL;Mieyal JJ
通讯作者：
Mieyal JJ
影响因子：
4.2
作者：
Garlick, PJ
通讯作者：
Garlick, PJ
影响因子：
15.9
作者：
Bonnard, Charlotte;Durand, Annie;Rieusset, Jennifer
通讯作者：
Rieusset, Jennifer
影响因子：
2.8
作者：
Martin, KR;Barrett, JC
通讯作者：
Barrett, JC
DOI：
10.1016/s0006-291x(02)00602-2
发表时间：
2002-06-28
影响因子：
3.1
作者：
Lawler, JM;Song, W
通讯作者：
Song, W