Buckwheat-enriched diet alleviates bisphenol A mediated oxidative stress via modulation of sirtuin 1 and antioxidant status in experimental rats
•Dietary buckwheat countered bisphenol-A (BPA) induced oxidative stress in rats.•Buckwheat enhanced sirtuin1 levels without affecting body weight.•BPA did not affect sirtuin1 levels at given dose (10 mg L−1). Present study investigated effect of dietary buckwheat in alleviating bisphenol A (BPA) med...
Saved in:
Published in: | Food chemistry Vol. 373; no. Pt B; p. 131507 |
---|---|
Main Authors: | , , , , , |
Format: | Journal Article |
Language: | English |
Published: |
England
Elsevier Ltd
30-03-2022
|
Subjects: | |
Online Access: | Get full text |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Summary: | •Dietary buckwheat countered bisphenol-A (BPA) induced oxidative stress in rats.•Buckwheat enhanced sirtuin1 levels without affecting body weight.•BPA did not affect sirtuin1 levels at given dose (10 mg L−1).
Present study investigated effect of dietary buckwheat in alleviating bisphenol A (BPA) mediated oxidative stress, concomitant sirtuin1 levels in serum, stomach, and liver of rats. Experimental group A and B ingested standard diet, C and D consumed buckwheat (30%); group A and C drank normal water, B and C had BPA contamination (10 mg L−1). Sirtuin1 mean B/A ratio nearing unity in all tissues reveals inertness of BPA towards sirtuin1. Dietary buckwheat improved sirtuin1 levels both in normal (mean C/A ratio of serum, 1.65; liver, 1.24; stomach, 1.78) and BPA fed state (mean D/B ratio of serum, 1.9; liver, 1.26; stomach, 1.75). Buckwheat augmented antioxidant status in BPA fed rats as seen in mean D/B ratio of serum (catalase, 2.4; glutathione reductase (GR), 1.33; Thiols, 1.2), liver (catalase, 2; GR, 2.5; Thiols, 1.36) and stomach (catalase, 1.31; GR, 1.5; Thiols, 1.33). Therefore, buckwheat counters BPA-led oxidative stress and modulates sirtuin1. |
---|---|
Bibliography: | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
ISSN: | 0308-8146 1873-7072 |
DOI: | 10.1016/j.foodchem.2021.131507 |