Polyphenol-enriched azuki bean (Vina angularis) extract reduces the oxidative stress and prevents DNA oxidation in the hearts of streptozotocin-induced early diabetic rats. (3rd October 2019)

• Record Type: Journal Article
• Authors: Kita-Tomihara, Tomomi; Sato, Shin; Yamasaki, Shojiro; Ueno, Yukako; Kimura, Goh; Ketema, Rahel M.; Kawahara, Tae; Kurasaki, Masaaki; Saito, Takeshi
• Is Part Of: International journal of food sciences and nutrition. Volume 70:Number 7(2019)
• Page Start: 845
• Page End: 855
• Publication Date: 2019-10-03
• Subjects: Azuki bean -- polyphenols -- diabetes -- heart -- oxidative damage; Food -- Analysis -- Periodicals; Nutrition -- Periodicals; 641.3
• DOI: 10.1080/09637486.2019.1576598
• Languages: English
• ISSNs: 0963-7486

Abstract

Abstract: We examined the changes in the heart of rats at the early stages of streptozotocin (STZ)-induced diabetes, and whether azuki bean extract (ABE) could influence these changes. The experimental diabetic rats received 0 or 40 mg/kg of ABE orally for 4 weeks, whereas the control group rats received distilled water. 8-Hydroxy-2'-deoxyguanosine (8-OHdG) and expression of proteins associated with peroxisomal FA β-oxidation as well as oxidative stress markers were examined. The levels of peroxisomal ACOX1 and catalase of the diabetic groups were significantly higher than those in the control group. The levels of p62, phosphorylated-p62 (p-p62) and HO-1 in the STZ group were significantly higher than those in the control group, and the levels of p-p62, HO-1, and 8-OHdG were significantly lower by ABE administration. The STZ-induced early diabetes increases the levels of proteins related to peroxisomal FA β-oxidation and oxidative stress markers in hearts. ABE protects diabetic hearts from oxidative damage.