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Pu-erh black tea extract supplementation attenuates the oxidative DNA damage and oxidative stress in Sprague-Dawley rats with renal dysfunction induced by subchronic 3-methyl-2-quinoxalin benzenevinylketo-1,4-dioxide exposure

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单位: [1]Huazhong Univ Sci & Technol, Sch Publ Hlth, Tongji Med Coll, MOE Key Lab Environm & Hlth, Wuhan 430030, Peoples R China [2]Huazhong Univ Sci & Technol, Sch Publ Hlth, Tongji Med Coll, Dept Nutr & Food Hyg, Wuhan 430030, Peoples R China [3]Wuhan Gen Hosp Guangzhou Command, Dept Nutr, Wuhan 430070, Hubei, Peoples R China [4]Huazhong Univ Sci & Technol, Tongji Hosp, Tongji Med Coll, Reprod Med Ctr, Wuhan 430030, Peoples R China
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关键词: 3-Methyl-2-quinoxalinbenzenevinylketo-1 4-dioxide Renal dysfunction Pu-erh black tea extract DNA damage Oxidative stress

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3-Methyl-2-quinoxalin benzenevinylketo-1,4-dioxide (Quinocetone, QCT), has been used to treat dysentery and promote growth in animal feeding. However, available data show that QCT has potential nephrotoxicity. The present study was designed to investigate the protective effects of Pu-erh black tea extract (PBTE) which is a traditional remedy in China with antioxidant properties against oxidative DNA damage and oxidative stress in a rat model of QCT-induced renal dysfunction. Increased serum creatinine, blood urea nitrogen, pathological lesions, urinary 8-hydroxy 2-deoxyguanosine (8-OHdG) and renal DNA damage were observed in the QCT-fed rats. These were accompanied by intracellular reactive oxygen species accumulation, enhanced lipid peroxidation, and inhibited antioxidant system, i.e., glutathione glutathione S-transferase, glutathione peroxidase and glutathione reductase. Oral administration of PBTE effectively suppressed QCT-induced renal dysfunction, as evidenced by reduced serum creatinine, urinary 8-OHdG and DNA damage in isolated renal cells, amelioration of oxidative stress and modulation of antioxidative system. In conclusion, PBTE administration ameliorated QCT-induced nephrotoxicity by maintaining DNA's double-helix architecture and mitigating oxidative stress. (C) 2011 Elsevier Ltd. All rights reserved.

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出版当年[2011]版:
大类 | 2 区 工程技术
小类 | 2 区 食品科技 3 区 毒理学
最新[2025]版:
大类 | 4 区 医学
小类 | 3 区 食品科技 3 区 毒理学
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出版当年[2010]版:
Q1 FOOD SCIENCE & TECHNOLOGY Q2 TOXICOLOGY
最新[2023]版:
Q1 TOXICOLOGY Q2 FOOD SCIENCE & TECHNOLOGY

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第一作者单位: [1]Huazhong Univ Sci & Technol, Sch Publ Hlth, Tongji Med Coll, MOE Key Lab Environm & Hlth, Wuhan 430030, Peoples R China [2]Huazhong Univ Sci & Technol, Sch Publ Hlth, Tongji Med Coll, Dept Nutr & Food Hyg, Wuhan 430030, Peoples R China
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通讯机构: [1]Huazhong Univ Sci & Technol, Sch Publ Hlth, Tongji Med Coll, MOE Key Lab Environm & Hlth, Wuhan 430030, Peoples R China [*1]Huazhong Univ Sci & Technol, Sch Publ Hlth, Tongji Med Coll, MOE Key Lab Environm & Hlth, 13 Hangkong Rd, Wuhan 430030, Peoples R China
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