Effect of Garlic, Stinky Bean, Dogfruit, Tomato Extracts, and N-acetylcysteine on Rats after 5 Gy Irradiation

IF 0.6 Q4 NUCLEAR SCIENCE & TECHNOLOGY

Atom Indonesia Pub Date : 2020-04-28 DOI:10.17146/aij.2020.968

T. Kisnanto, Iin Kurnia, M. Sadikin

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引用次数: 1

Abstract

The f ormation of reactive oxygen species (ROS) and free radicals is the most important effect of radiation exposure on biological system s . Several studies have shown that several vegetables are proven to have beneficial effect s to protect the body from free radical attacks. This current study was focused on exploring the capability of extracts of garlic, stinky bean, dog fruit, and tomato, as well as N-acetylcystein (NAC), in counteracting free radicals induced by gamma irradiation with a dose of 5 Gy. Seven treatments on male rat were as follow: A (control), B (5 Gy), C (garlic + 5 Gy), D (stinky bean + 5 Gy), E (dog fruit + 5 Gy), F (tomato + 5 Gy) and G (NAC + 5 Gy). The rats were irradiated 8 days after the sup p lement had been given. Detection of malondialdehyde (MDA), glutathione (GSH), glutathione peroxidase (GPx), catalase (CAT), and 8-hydroxy-2-deoxyguanosine (8-OHdG) was done by biochemical assays, and γ-H2AX foci w ere counted by immunofluorescence assay to the lymphocytes and plasma samples. The results showed that gamma irradiation with a dose of 5 Gy caused increases in the level of MDA, 8-OHdG, and γ-H2AX foci while decreases were recorded in the level of GSH, GPx, and CAT (p < 0.05). The treatment of garlic, dog fruit, and tomato extracts and NAC reduced free radicals significantly. In conclusion, the tomato has the best ability to overcome free radicals due to gamma irradiation among the treatments in the experiment. User 14.00 Normal 0 false false false EN-US X-NONE X-NONE /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman","serif"; mso-ansi-language:EN-US; mso-fareast-language:EN-US;}

查看原文本刊更多论文

大蒜、臭豆、山茱萸、番茄提取物和n -乙酰半胱氨酸对5 Gy辐照大鼠的影响

活性氧（ROS）和自由基的形成是辐射对生物系统最重要的影响。几项研究表明，几种蔬菜被证明具有保护身体免受自由基攻击的有益效果。本研究旨在探讨大蒜、臭豆、狗果和番茄提取物以及N-乙酰半胱氨酸（NAC）对抗5Gyγ辐射诱导的自由基的能力。对雄性大鼠进行了七种处理：a（对照）、B（5Gy）、C（大蒜+5Gy）、D（臭豆+5Gy，F（番茄+5Gy）和G（NAC+5Gy。在给药后8天对大鼠进行照射。用生化法检测丙二醛（MDA）、谷胱甘肽（GSH）、谷胱甘肽过氧化物酶（GPx）、过氧化氢酶（CAT）和8-羟基-2-脱氧鸟苷（8-OHdG），并用免疫荧光法对淋巴细胞和血浆中的γ-H2AX灶进行计数。结果表明，5 Gy剂量的γ辐照引起MDA、8-OHdG和γ-H2AX病灶水平升高，而GSH、GPx和CAT水平降低（p<0.05）。大蒜、狗果和番茄提取物以及NAC处理显著降低了自由基。总之，在本实验的处理中，番茄具有最好的克服伽马辐射引起的自由基的能力。用户14.00 Normal 0 false false EN-US X-NONE X-NONE/*样式定义*/table。MsoNormalTable｛mso style name:“Table Normal”；mso tstyle rowband size:0；mso ts style colband size:0；mso样式noshow:yes；mso stylepriority:99；mso style=parent:“”；mso-padding alt:0cm 5.4pt 0cm 5.4pt；mso-para margin:0cm；mso para margin bottom:.0001pt；mso分页：寡妇孤儿；font-size:10.0pt；font-family:“Times New Roman”，“serif”；mso-ansi语言：EN-US；mso-fareast语言：EN-US；}

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来源期刊

Atom Indonesia NUCLEAR SCIENCE & TECHNOLOGY-

CiteScore

1.00

自引率

0.00%

发文量

审稿时长

16 weeks

期刊介绍： The focus of Atom Indonesia is research and development in nuclear science and technology. The scope of this journal covers experimental and analytical research in nuclear science and technology. The topics include nuclear physics, reactor physics, radioactive waste, fuel element, radioisotopes, radiopharmacy, radiation, and neutron scattering, as well as their utilization in agriculture, industry, health, environment, energy, material science and technology, and related fields.