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KMID : 1134819990280040907
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Journal of the Korean Society of Food Science and Nutrition
1999 Volume.28 No. 4 p.907 ~ p.911
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Effects of Defatted Sesame Flour on Oxidative Stress Induced by Ethanol - feeding in Rats
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Kang Myung-Hwa
Min Kwan-Sik
Ryu Su-Noh
Bang Jin-Ki
Lee Bong-Ho
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Abstract
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To evaluate the effect of defatted sesame flour(DSF) on the oxidative stress of ethanol-feeding in rats, Wistar male rats were divided into 4 groups of control, ethanol, DSF and DSF-ethanol. Each group was sacrificed after feeding for 4 weeks and was examined by measuring the formation of 2-thiobarbituric acid-reactive substance(TBARS), total cholesterol(TC) in serum, redox glutathione-S-transferase(GST) enzyme activity and the contents of glutathione(GSH) in the liver. The formation of TBARS in the liver after ethanol feeding was significantly increased comparing to the control, but the levels were significantly decreased by the DSF as compared to the ethanol feeding group(p＜0.05). When compared to fed control diet, we found that serum TC levels were significantly lower in the DSF fed group than control group (p＜0.05). The activity of hepatic GST was significantly increased by DSF as compared to the control and was decreased by ethanol-feeding. On the other hand, the hepatic contents of GSH were unaffected by DSF feeding. Our findings suggest that feeding DSF may inhibit ethanol-induced oxidative stress may be due to the stimulation of antioxidative activity by sesaminol glucosides in DSF.
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KEYWORD
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ethanol, lipid peroxidation, oxidative stress, sesaminol-glucosides
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