Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Effects of Spirulina Added Salad Dressing on the Antioxidant Index and DNA Protection in Mice

스피루리나 첨가 샐러드 드레싱 보충 식이가 마우스 혈장 항산화 지표 및 DNA보호에 미치는 영양

  • Yang Yun-Hyoung (Dept. of Food and Nutrition, Chungnam National University) ;
  • Xin Zhao (Dept. of Food and Nutrition, Chungnam National University) ;
  • Felipe Penelope (Dept. of Food and Nutrition, Chungnam National University) ;
  • Lee Tung-Hee (Dept. of Food and Nutrition, Chungnam National University) ;
  • Ly Sun-Yung (Dept. of Food and Nutrition, Chungnam National University) ;
  • Cho Yong-Sik (Agriproduct Science Division, Rural Resources Development Institute) ;
  • Chun Hye-Kyung (Agriproduct Science Division, Rural Resources Development Institute) ;
  • Song Kyung-Bin (Dept. of Food Sci. & Technol., Chungnam National University) ;
  • Kim Mee-Ree (Dept. of Food and Nutrition, Chungnam National University)
  • 양윤형 (충남대학교 식품영양학과) ;
  • 조흔 (충남대학교 식품영양학과) ;
  • 패넬로프 펠리프 (충남대학교 식품영양학과) ;
  • 이정희 (충남대학교 식품영양학과) ;
  • 이선영 (충남대학교 식품영양학과) ;
  • 조용식 (농촌자원개발연구소 농산물가공이용과) ;
  • 전혜경 (농촌자원개발연구소 농산물가공이용과) ;
  • 송경빈 (충남대학교 식품공학과) ;
  • 김미리 (충남대학교 식품영양학과)
  • Published : 2005.08.01
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Abstract

The effects of spirulina-added salad dressing on lipid profiles and antioxidant biomarkers such as total glutathionine, TBARS value, carbonyl value, GPx, GR, SOD and paraoxonase activity in plasma or liver of mice were evaluated Sixteen male ICR mice weighing 20$\pm$2 g were divided into two groups and fed low fat ($5\%$ fat) diet (low fat control: LFC) and low fat control plus dressing diet (LFD) for eight weeks. Body weight, tissue weights of liver, heart and kidney, and the distribution of body fat deposition were not significantly different between two groups. Also, the profile of TG, TC, LDL and HDL cholesterol were similar between two groups. The DNA damage was determined using the comet assay (single cell gel assay) with alkaline electrophoresis and quantified by measuring tail length (TL). Spirulina salad dressing consumption resulted in significant decrease in lymphocyte DNA damage expressed by TL (LFC: $28.8{\mu}m$, LFD: $20.3{\mu}m$). Additionally, salad dressing consumption for 8 wks decreased the lipid peroxidation assayed by TBARS to $12.6\%$ compared with the control. The levels of antioxidant vitamins such as $\beta$-carotene were significantly higher in plasma of LFD group than those in LFC group based on HPLC method This study shows that spirulina-added salad dressing exerts degenerative disease-protective effects on oxidative DNA damage and lipid peroxidation possibly via a free radical levels.

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