title: Antioxidant effect of a marine oligopeptide preparation from chum salmon (Oncorhynchus keta) by enzymatic hydrolysis in radiation injured mice.
abstract: Marine oligopeptide preparation (MOP) obtained from Chum Salmon (Oncorhynchus keta) by the method of enzymatic hydrolysis, has been found to possess a radioprotective property through stimulation of the radiation-induced immunosuppression. The current study aimed to further investigate the free radicals scavenging and antioxidant effects of MOP in radiation injured mice. Female ICR mice (6-8 weeks old) were randomly divided into 5 groups, i.e., blank control, irradiation control and MOP (0.225, 0.450 and 1.350 g/kg body weight) plus an irradiation-treated group. The result revealed that MOP significantly increased the white blood cell counts after irradiation, and lessened the radiation-induced oxidative damage. These effects may be caused by augmentation of the activities of antioxidant enzymes, such as SOD and GSH-Px, reduction of the lipid peroxidation (MDA level) in liver, and protection against radiation-induced apoptosis. Therefore, we propose that MOP be used as an ideal antioxidant to alleviate radiation-induced oxidation damage in cancer patients.
authors.affiliation: Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100191, China.|The Key Laboratory of Geriatrics, Beijing Hospital & Beijing Institute of Geriatrics, Ministry of Health, Beijing 100730, China.
authors.forename: Ruiyue
authors.initials: R
authors.lastname: Yang
authors.affiliation: Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100191, China.
authors.forename: Junbo
authors.initials: J
authors.lastname: Wang
authors.affiliation: Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100191, China.
authors.forename: Zhigang
authors.initials: Z
authors.lastname: Liu
authors.affiliation: Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100191, China.
authors.forename: Xinrong
authors.initials: X
authors.lastname: Pei
authors.affiliation: Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100191, China.
authors.forename: Xiaolong
authors.initials: X
authors.lastname: Han
authors.affiliation: Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100191, China.
authors.forename: Yong
authors.identifier: 0000-0003-3914-5840
authors.initials: Y
authors.lastname: Li
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000008:administration & dosage / Q000302:isolation & purification / Q000494:pharmacology*; D017209:Apoptosis / Q000187:drug effects; D004305:Dose-Response Relationship, Drug; D005260:Female; D016166:Free Radical Scavengers / Q000008:administration & dosage / Q000302:isolation & purification / Q000494:pharmacology; D006868:Hydrolysis; D051379:Mice; D008813:Mice, Inbred ICR; D009842:Oligopeptides / Q000008:administration & dosage / Q000302:isolation & purification / Q000494:pharmacology*; D017685:Oncorhynchus keta; D018384:Oxidative Stress / Q000187:drug effects; D011833:Radiation Injuries, Experimental / Q000517:prevention & control*; D011837:Radiation-Protective Agents / Q000008:administration & dosage / Q000302:isolation & purification / Q000494:pharmacology*; D011897:Random Allocation
chemical_list: D000975:Antioxidants; D016166:Free Radical Scavengers; D009842:Oligopeptides; D011837:Radiation-Protective Agents