Comparison of antioxidant effects of naringin and probucol in cholesterol-fed rabbits

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Comparison of antioxidant effects of naringin and probucol in cholesterol-fed rabbits
Seon Min Jeon; Song Hae Bok; Moon Kyoo Jang; Yeon Hee Kim; Kyung Tak Nam; Tae Sook Jeong; Yong Bok Park; Myung Sook Choi
Bibliographic Citation
Clinica Chimica Acta, vol. 317, no. 1, pp. 181-190
Publication Year
Background: Due to the strong evidence on the involvement of active oxygen species in a variety of disorders, the role of antioxidants against oxidative stress has recently received increased attention. Methods: Twenty male rabbits were served a high-cholesterol (HC, 5 g/kg diet) diet or high-cholesterol diet supplemented with naringin (0.5 g/kg diet) or probucol (0.5 g/kg diet) for 8 weeks to compare the antioxidative effects of the citrus bioflavonoid (naringin) and antioxidative cholesterol-lowering drug (probucol). Results: The plasma thiobarbituric acid-reactive substances (TBARS) concentration was not significantly different between the groups, whereas the hepatic TBARS concentration was significantly lower in the probucol group than in both normal and HC control or naringin group. Probucol and naringin supplementation led to an increase in the hepatic superoxide dismutase (SOD) and catalase (CAT) activities, and a decrease in the hepatic mitochondrial hydrogen peroxide (H2O2) content compared to the HC-control group. However, there was no difference in the cytosolic H2O2 content or cytosolic glutathion peroxidase (GSH-Px) activity in the liver between the groups. Both naringin and probucol supplements significantly increased the plasma vitamin E concentration compared to the HC-control group. As regards the antioxidant enzyme gene expressions, naringin significantly increased the expression of three antioxidant enzyme mRNAs compared to the HC-control group, whereas probucol significantly increased the only SOD mRNA expression. Conclusions: The probucol supplement was very potent in the antioxidative defense system, whereas naringin exhibited a comparable antioxidant capacity based on increasing the gene expressions in the antioxidant enzymes, while also increasing the hepatic SOD and CAT activities, sparing plasma vitamin E, and decreasing the hepatic mitochondrial H2O2 content.
Antioxidant enzymeLipid peroxidesmRNA expressionNaringinProbucol
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Division of Biomedical Research > Microbiome Convergence Research Center > 1. Journal Articles
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