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논문 상세정보

방사선 조사 사료를 섭취한 Mouse의 혈장, 간, 소장 점막의 과산화지질과 림프구 DNA의 산화적 손상

Plasma, Tissue Thiobarbituric Acid Reactive Substance and Lymphocyte Oxidative DNA Damage in Mouse Fed Gamma Irradiated Diet


Food irradiation has been steadily increasing in many countries in line with increasing international trade and concerns about naturally occurring harmful contaminants in food. Although irradiation provides an excellent safeguard for the consumer by destroying almost 100% of harmful bacteria, it is necessary to ensure the safety of irradiated foods. This study was performed to investigate the effect of an irradiated diet on lipid peroxidation in the plasma, liver, small intestinal mucosa, and lymphocyte DNA damage in mice. Eight-week old ICR mice were assigned to two groups to receive either non-irradiated or irradiated (10 kGy) diets containing 20.38% fish powder and 6.06% sesame seeds for 4 weeks. The resulting changes in the degrees of lipid peroxidation were evaluated based on the level of plasma and liver thiobarbituric acid reactive substance (TBARS), transmission electron micrograph of jejunal mucosa, and free radical-induced oxidative DNA damage in lymphocytes, as measured by alkaline comet assay (single cell gel electrophoresis). The peroxide values of the gamma irradiated diet were measured every week, and the sample for comet assay was taken at the end of the four week experimental period. There was no significant difference in food efficiency ratio between the two groups. The peroxide values of the diet were immediately increased to 35.5% after gamma irradiation and kept on increasing during storage. After 4 weeks, no differences in tissue or plasma TBARS value were observed between the two groups, but epithelial cells of jejumum showed osmiophillic laminated membranous structures, considered as myelin figures,. The oxidative DNA damage expressed as tail moment (TM) increased 30% in the blood lymphocytes of the mice fed the irradiated diet. In conclusion, the comet assay sensitively detected differences in lymphocyte DNA damage after feeding with the irradiated diet for 4 weeks. However, in order to ensure the safety of irradiated foods, it would be more useful to conduct a long-term feeding regimen using an irradiated diet and examine the level of lipid peroxidation and the state of oxidative stress in a greater range of organs.

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이 논문을 인용한 문헌 (4)

  1. Lee, Hye-Jin ; Kim, Sang-Mi ; Park, Yoo-Kyoung ; Yang, Jae-Seung ; Kang, Myung-Hee 2004. "Changes of DNA fragmentation by Irradiation Doses and Storage in Gamma-irradiated Meats and Poultry" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 19(2): 129~138 
  2. Lee, Hye-Jin ; Park, Yoo-Kyoung ; Yang, Jae-Seung ; Kang, Myung-Hee 2004. "Changes of DNA Fragmentation by Irradiation Doses and Storage in Gamma-irradiated Potato, Garlic and Ginger" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 19(3): 251~258 
  3. Park, Sun-Young ; Seo, Dae-Young ; Suh, Kwang-Sun ; Ly, Sun-Yung 2007. "Oxidative Stress of Mouse Fed with ${\gamma}$-Irradiated Soybean Diet" 韓國營養學會誌 = The Korean journal of nutrition., 40(2): 138~146 
  4. Lee, Jae-Hoon ; An, Kwang-Guk 2010. "Analysis of Various Ecological Parameters from Molecular to Community Levels for Ecological Health Assessments" 한국하천호수학회지= Korean journal of limnology, 43(1): 24~34 


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