LONG Xia, HUANG Xianzhi, DING Xiaowen
In order to provide a theoretical basis for the development of duck oil as a functional food, effects of duck oil on oxidative stress in mice were explored. Male Kunming mice were intraperitoneally injected with D-gal to establish an oxidative stress model. After 21 days, 625 mg/(kg·BW), 1 250 mg/(kg·BW), 2 500 mg/(kg·BW) duck oil emulsion containing TBHQ, normal saline, solvent containing TBHQ, 2 500 mg/(kg·BW)pure duck oil without TBHQ were infused to stomach respectively. After 45 days, the indexes related to oxidative stress in plasma were determined. Compared with the D-gal model group, the plasma T-AOC of mice, the activities of superoxide dismutase and the glutathione peroxidase increased by 23.08%, 30.93% and 24.14% respectively after gavage of high-dose duck oil. In addition, the contents of metallothionein and thioredoxin increased by 17.70% and 24.13%, respectively. However, the content of prostaglandin decreased by 20.88%, while the contents of protein carbonyl, 3-nitrotyrosin, late protein oxidized products decreased by 9.91%, 11.61% and 13.57%, respectively. Furthermore, the contents of 8-hydroxydeoxyguanosine and 5-hydroxymethylcytosine decreased by 21.48% and 15.10%, respectively. At last, activities of 8-oxoguanine DNA glycosylase 1 and 8-oxoguanine nucleoside triphosphatase rose 15.10% and 18.27%. The addition of TBHQ on duck oil did not improve oxidative stress in mice. Overall, relatively high doses of duck oil can improve oxidative stress in mice induced by D-galactose.
