Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of Chlorella vulgaris Intake on Antioxidative Capacity in Rats Oxidatively Stressed with Dietary Cadmium

  • Kim, You-Jin (Department of Nutritional Science and Food Management, Ewha Womans University) ;
  • Jeong, Se-Won (Department of Nutritional Science and Food Management, Ewha Womans University) ;
  • Kwon, Sang-Hee (Department of Nutritional Science and Food Management, Ewha Womans University) ;
  • Kim, Mi-Kyung (Department of Nutritional Science and Food Management, Ewha Womans University)
  • Published : 2009.10.31
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Abstract

This study was conducted to investigate whether dietary chlorella intake could have an effect on antioxidative capacity in rats oxidatively stressed with cadmium (Cd). Sprague-Dawley rats fed dietary chlorella (0, 5, and 10%) for 4 weeks after induction of oxidative stress by exposing to Cd (200 ppm) for 8 weeks. After the oxidative stress applied, plasma and liver malondialdehyde concentrations and xanthine oxidase activities were decreased in 5% chlorella fed group compared to chlorella free group. Although liver heme oxygenase-1 protein expression was not affected by chlorella, the enzyme activity was improved in 5% chlorella fed group. Erythrocyte superoxide dismutase activity and hepatic metallothionein concentration were increased in 5% chlorella fed group. However, 10% chlorella intake had no effect on the improvement of oxidative stress-related enzymes and proteins. These findings suggest that, after induction of oxidative stress with Cd, 5% chlorella intake might improve antioxidative capacity against oxidative stress.

Keywords

References

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