Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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The Long Term Effect of Buchu (Chinese chives) Diet on ROS Formation in the Liver and Skin Tissue of ICR mice

장기간의 부추식이가 ICR 마우스의 간과 피부조직의 활성산소종 생성에 미치는 영향

  • 문갑순 (인제대학교 식품생명과학부, 바이오헬스 소재 연구센터) ;
  • 이민자 (인제대학교 식품생명과학부, 바이오헬스 소재 연구센터)
  • Published : 2003.04.01
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Abstract

To investigate the long term effect of buchu (Chinese chives) diet on ROS formation in the liver and stin tissue of ICR mice, one of control, 2% or 5% buchu-added diet was fed to ICR mice for 12 months. Superoxide anion (O2ㆍ), hydrogen peroxide($H_2O$$_2$) and hydroxyl radical (ㆍOH) contents were measured in cytosol, microsome, mitochondria of liver and skin of mice, respectively. Behu diet showed a significant decrease of superoxide anion, hydrogen peroxide and hydroxyl radical contents in liver and skin tissues compared to control diet, and this effect is especially higer at 5% than at 2% buchu diet level. ICR mice showed an age-dependent increase in ROS contents, while the group fed buchu diet decreased its ROS contents significantly and ROS contents of liver appeared to be 2 fold higher than skin. The results of the present study suggest that antioxidative components and sulfur-compounds in buchu diet appear to be responsible for the inhibition of ROS formation in ICR mice.

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References

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