اثر مهاری عصاره هیدروالکلی پوست گردو بر کاهش اکسیداسیون لیپوپروتئین با چگالی کم در محیط آزمایشگاهی

نویسندگان
حسن احمدوند 1
علی خسروبیگی 1
غلامرضا شهسواری 1
فواد عبداله پور 1
شاهرخ باقری 2
مرضیه رشیدی پور 3
1 وزارت بهداشت درمان وآموزش پزشکی
2 دانشگاه آزاد اسلامی
3 باشگاه خبرنگاران جوان
10.29252/jmj.9.3.1
چکیده
چکیده: مقدمه: اکسیداسیون لیپیدها و از جمله لیپوپروتئین با چگالی کم (LDL) نقش مهمی در ایجاد آترواسکلروز دارد. بااستفاده از مواد آنتی-اکسیدان از قبیل ویتامین E و عصاره هیدروالکلی پوست گردو در جیره غذایی می‌توان از اکسیداسیون LDL جلوگیری کرد و بدین ترتیب مانع ایجاد و پیشرفت آترواسکلروز شد. در مطالعه حاضر، اثرات عصاره هیدروالکلی پوست گردو بر اکسیداسیون LDL سرم ناشی از سولفات مس در محیط آزمایشگاهی بررسی می‌شود. روش کار: از افراد سالم بعد از یک شب ناشتایی نمونه خون گرفته شد. سپس LDLسرم جدا شده گروه های کنترل، اکسید شده با مس و عصاره هیدروالکلی پوست گردو با غلظت های 2/0، 2 و 20 میکروگرم بر میلی‌لیتر مطالعه شدند. برای بررسی اکسیداسیون LDL، مقدار دی‌ان‌های کونجوگه، زمان تاخیری ((Lag time و مالون‌دی‌آلدئید (MDA) حاصل اندازه‌گیری و اثرات غلظت‌های مختلف عصاره هیدروالکلی پوست گردو بر مهار اکسیداسیون LDL سرم در حضور مس بررسی شد. یافته‌ها: نتایج نشان می‌دهد عصاره هیدروالکلی پوست گردو باعث کاهش اکسیداسیون LDLسرم می شود، به طوری که زمان تاخیری در غلظت‌های عصاره 2/0، 2 و 20 میکروگرم بر میلی‌لیتر به ترتیب 87، 178 و 202 درصد می‌باشد. به عبارت دیگر، اثر مهاری عصاره هیدروالکلی پوست گردو بر اکسیداسیون LDL با غلظت عصاره متناسب است. بحث و نتیجه‌گیری: نتایج نشان می دهد عصاره هیدروالکلی پوست گردو از اکسیداسیون LDL جلوگیری می‌کند. چنین ترکیبی ممکن است اثرات مشابهی نیز در موجودات زنده داشته باشد.
کلیدواژه‌ها
گردو
LDL
محیط آزمایشگاهی

عنوان مقاله English

The inhibitory effects of Walnut (Juglansregia L.) huskhydroalcoholic extract on LDL oxidation in vitro

نویسندگان English

Hassan Ahmadvand 1
ali khosrobaigei 1
Gholamreza Shahsavari 1
Fovad Abdolahpour 1
Shahrokh Bagheri 2
Marzeyeh Rashidi pour 3
چکیده English

Introduction: Oxidation of low-density lipoprotein (LDL) has been strongly implicated in the pathogenesis of atherosclerosis. The use of antioxidant compounds in dietary food stuff including vitamin E and herbal extract such as Walnut (Juglansregia L.) husks hydroalcoholic extract (W) may lead to inhibition of the production of oxidized LDL and may decrease both the development and the progression of atherosclerosis. The present study is an attempt to determine the effects of W on LDL oxidation induced-CuSO4 quantitatively in vitro. Material and Methods: Fasting blood samples were collected from normal people after an overnight fasting and then LDL was isolated. LDL was incubated without CuSO4 as control and with CuSO4 and several concentration of W (0.2, 2 and 20 µg/ml) the formation of conjugated dienes, lag time and Malondialdehyde (MDA)were measured. Inhibition of this Cu-induced oxidation was studied in the presence of several concentrations of W. Results: It was demonstrated that W is able to decrease CuSO4-induced LDL oxidation. Walnut (JuglansregiaL.) huske extract led to an increase rate of 87%, 178% and 202% lag time at concentrations ranging from 0.2µg/ml to 20 µg/ml, respectively. The inhibitory effects of W on LDL oxidation were dose-dependent at concentrations ranging from 0.2 µg/ml to 20 µg/ml. Conclusion: This study showed that W prevented the oxidation of LDL in vitro and it can be concluded that it might have similar effects in vivo.

کلیدواژه‌ها English

Walnut
LDL
In vitro
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