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author:

Guo, J. (Guo, J..) [1] | Liu, H. (Liu, H..) [2] | Zhao, D. (Zhao, D..) [3] | Pan, C. (Pan, C..) [4] | Jin, X. (Jin, X..) [5] | Hu, Y. (Hu, Y..) [6] | Gao, X. (Gao, X..) [7] | Rao, P. (Rao, P..) [8] | Liu, S. (Liu, S..) [9]

Indexed by:

Scopus

Abstract:

Superoxide dismutase (SOD) is an enzyme found in most food sources, might be a candidate to reduce oxidative damage to intestinal barrier, thereby ameliorating the vicious circle between hyperglycemia and the oxidative damage. Here we report the oral administration of SOD, liposome-embedded SOD (L-SOD), and SOD hydrolysate to type 2 diabetic model rats to confirm this hypothesis. Oxidative damage severity in model rat intestine was indicated by malondialdehyde level, GSSG/GSH ratio, and antioxidant enzyme activity. The damage was significantly repaired by L-SOD. Furthermore, blood glucose and related indexes correlated well not only with oxidative damage results but also with indexes indicating physical intestinal damage such as colon density, H&E staining, immunohistochemical analysis of the tight junction proteins occludin and ZO-1 in the colon, as well as lipopolysaccharide and related inflammatory cytokine levels. The order of the magnitude of the effects of these SOD preparations was L-SOD > SOD > SOD hydrolysate. These data indicate that orally administered SOD can exhibit glucose-lowering effect via targeting the intestine of diabetic rats and systemic lipopolysaccharide influx. © 2022, The Author(s).

Keyword:

Community:

  • [ 1 ] [Guo, J.]Institute of Biotechnology, Fuzhou University, Fuzhou, 350108, China
  • [ 2 ] [Guo, J.]Zhicheng College, Fuzhou University, Fuzhou, 350002, China
  • [ 3 ] [Liu, H.]Institute of Biotechnology, Fuzhou University, Fuzhou, 350108, China
  • [ 4 ] [Zhao, D.]Institute of Biotechnology, Fuzhou University, Fuzhou, 350108, China
  • [ 5 ] [Pan, C.]Institute of Biotechnology, Fuzhou University, Fuzhou, 350108, China
  • [ 6 ] [Jin, X.]Institute of Biotechnology, Fuzhou University, Fuzhou, 350108, China
  • [ 7 ] [Hu, Y.]Institute of Biotechnology, Fuzhou University, Fuzhou, 350108, China
  • [ 8 ] [Gao, X.]Institute of Biotechnology, Fuzhou University, Fuzhou, 350108, China
  • [ 9 ] [Rao, P.]SIBS-Zhejiang Gongshang University Joint Centre for Food and Nutrition Sciences, Zhejiang Gongshang University, Hangzhou, 310012, China
  • [ 10 ] [Liu, S.]Institute of Biotechnology, Fuzhou University, Fuzhou, 350108, China
  • [ 11 ] [Liu, S.]Zhicheng College, Fuzhou University, Fuzhou, 350002, China

Reprint 's Address:

  • [Liu, S.]Institute of Biotechnology, China

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Source :

npj Science of Food

ISSN: 2396-8370

Year: 2022

Issue: 1

Volume: 6

6 . 4

JCR@2022

6 . 3 0 0

JCR@2023

ESI HC Threshold:48

JCR Journal Grade:1

CAS Journal Grade:2

Cited Count:

WoS CC Cited Count: 0

SCOPUS Cited Count: 8

ESI Highly Cited Papers on the List: 0 Unfold All

WanFang Cited Count:

Chinese Cited Count:

30 Days PV: 0

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