Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Effects of Chronic Consumption of Liquor prepared with Gastrodiae rhizoma on Antioxidant Activity in Brain Tissue of Rats

천마 침출약용주의 만성적인 섭취가 뇌 조직에서 항산화력에 미치는 영향

  • Yun, In-Jeong (Dept. of Oriental Medicine and Food Science, General Graduate School, Daegu Hanny University) ;
  • Kong, Hyun-Joo (Dept. of Food and Nutrition, Daegu Hanny University) ;
  • Jang, Jung-Hyeon (Dept. of Cosmetology, Dong-Eui Institute of Technology) ;
  • Yang, Kyung-Mi (Dept. of Food and Nutrition, Daegu Hanny University)
  • 윤인정 (대구한의대학교 일반대학원 한방식품학과) ;
  • 공현주 (대구한의대학교 식품영양학과) ;
  • 장정현 (동의과학대학교 피부미용학과) ;
  • 양경미 (대구한의대학교 식품영양학과)
  • Received : 2016.09.13
  • Accepted : 2016.11.11
  • Published : 2016.12.30
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Abstract

This experiment was conducted to verify whether or not chronic consumption of liquor prepared with Gastrodiae rhizoma exhibits antioxidant activity in brain tissue of rats. In the experiment, male Sprague-Dawley rats were given a liquid diet containing 6% (GA6), 18% (GA18), and 36% (GA36) of total calories as liquor for 6 weeks. The control rats (GAC6, GAC18, GAC36) received an isocaloric diet containing Soju instead of liquor. Caloric intakes and body weight gains of the 36% groups were significantly lower than those of the 6% and 18% groups (p<0.05), whereas alcohol intakes were significantly high in the 36% group (p<0.05). MDA contents of plasma and brain showed a positive correlation with alcohol intakes of the liquor and Soju consuming groups. Especially, contents of MDA were significantly higher in the 18% and 36% groups than the 6% group (p<0.05). SOD activities of serum and brain were significantly highest in the 18% group, and they tended to be higher in the liquor consuming groups compared with the control group. Catalase activity of serum showed no significant changes in the three groups consuming liquor, and catalase activity of brain tissue significantly increased in the GA18 group compared with the control group (p<0.05). In the liquor consuming groups, TAC level of serum tended to be higher in the GA36 group compared with the control group (p<0.05). However, TAC level of brain tissue showed no significant changes between the liquor consuming and control groups. These results show that as alcohol intake increased by chronic administration of liquor and Soju, brain tissue of rats was damaged more due to oxidative stress. However, a liquid diet containing 18% of total calories as liquor instead of Soju is expected to have a protective effect on brain damage induced by oxidative stress.

Keywords

References

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