Preventive Effects of Meat and Meat Components on DNA Damage
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Accession number;05A1044298
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| Title;Preventive Effects of Meat and Meat Components on DNA Damage |
| Author;
ARIHARA KEIZO
(Kitasato Univ., Sch. of Vet. Med. and Anim. Sci.)
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Journal Title;Shokuniku ni kansuru Josei Kenkyu Chosa Seika Hokokusho
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Journal Code:X0296A
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ISSN:
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VOL.23;NO.;PAGE.247-250(2005)
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| Figure&Table&Reference;FIG.3, REF.5 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;Many epidemiological studies have proved that cigarette smoking causes human cancer, especially lung cancer. Cigarette-induced DNA single-strand breaks (SSB) are relating to the formation of cancer. Free radicals generated from cigarette smoke induce DNA SSB. It has been reported that oral administration of antioxidants (vitamin C and E) prevent the smoke induced DNA SSB in mouse multiple organs. The consumption of fruits and vegetables antioxidants, such as carotenoides, phenolics, decrease the risk of cancer by providing enhanced antioxidant protection in the human body. Several endogenous antioxidants (e.g. carnosine) also has been found in animal skeletal muscle (meat). However, little effort has been directed to evaluate the anticarcinogenic activities of these components. In the present study, we examined the effect of oral administration of porcine skeletal muscle and its components on cigarette smoke-induced DNA SSB in mouse lung and liver. Male ICR mice, 6 weeks of age, were used for this study. Porcine skeletal muscle homogenate, muscle components and saline (control) were orally administrated to mice for 7 consecutive days. 24 h after the final dosage, mice were exposed for 1 min to a 6-fold dilution of cigarette smoke. Immediately after exposure to smoke, DNA SSB of lung and liver were measured by the alkaline single cell gel electrophoresis assay. Oral administration (2g/kg/day) of porcine skeletal muscle prevented DNA SSB in lung and liver significantly. Also, administration (100mg/kg/day) of carnosine and glutathione were examined. Carnosine and glutathione, which are endogenous skeletal muscle antioxidants (peptides), demonstrated the significant activity. Carnosine prevented SSB in both lung and liver. On the other hand, glutathione prevented SSB in liver. The results of this study suggest that meat and meat components could be utilized for preventing DNA damage caused by free radicals and the subsequent formation of cancer.... (author abst.) |
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