Cadmium-induced oxidative damage and protective action of fractioned red beet (Beta vulgaris) root juice in chickens
Laen...
Kuupäev
2018
Kättesaadav alates
Autorid
Vasiljeva, S.
Smirnova, G.
Basova, N.
Babarykin, D.
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Abstrakt
Cadmium (Cd) is one of the most dangerous environmental bioaccumulative pollutants
that
affects
many organs in humans and animals. Present investigation was conducted
to evaluate
the protective effect of fractioned red beetroot juice on Cd
-
induced oxidative stress in chickens.
The named red beetroot juice fraction (BJF) was received by juice ultrafiltration. Per oral
administration of BJF for 10 days followed by dietar
y Cd exposure (50
mg
kg
-
1
of diet) was
evaluated in the
in vivo
experiments in chickens. The prominent increase of Cd concentration in
blood plasma, liver and kidney provoked the rise of oxidative processes activity in organs. BJF
treatment
attenuated the
Cd
-
induced oxidative stress. The changes of oxidative stress markers
-
the reduction of
hepatic and kidney malondialdehyde amount, the increase of
glutathionperoxidase level in liver and blood
catalase
activity indicated the possible antioxidative
influenc
e of BJF. Chickens exposed to Cd showed no evidence of clinical toxicity, but exhibited
some features of adverse action of this heavy metal. The increase of uric acid concentration in
blood serum is associated with protein catabolic processes intensified b
y Cd affect. Suppressive
effect of Cd on the immune response in chickens manifested in alteration of cell and humoral
immunity parameters. The data of the most investigated oxidative stress markers, biochemical
and immunological indices in Cd
-
exposed chick
ens were almost back to the values, when
received BJF
per os
during 10 days. Administration of fractioned red beetroot juice to Cd
-
treated
chickens prevented the oxidative impact of this heavy metal and provided immunomodulating
effect.
Kirjeldus
Article
Märksõnad
oxidative stress, cadmium, red beetroot juice, antioxidative effect, chickens, articles