Evaluation of antioxidant enzyme activity and antioxidant capacity in patients with newly diagnosed pemphigus vulgaris

2015 ◽  
Vol 40 (3) ◽  
pp. 313-317 ◽  
Author(s):  
M. H. Javanbakht ◽  
M. Djalali ◽  
M. Daneshpazhooh ◽  
M. Zarei ◽  
M. R. Eshraghian ◽  
...  
Keyword(s):  
Enzyme Activity ◽  
Antioxidant Capacity ◽  
Antioxidant Enzyme ◽  
Pemphigus Vulgaris ◽  
Antioxidant Enzyme Activity ◽  
Newly Diagnosed

scholarly journals Effect of Pulsed Ultraviolet Light on Natural Microbial Load and Antioxidant Properties of Fresh Blueberries

2018 ◽  
Vol 6 (6) ◽  
pp. 733
Author(s):  
Senem Guner ◽  
Zeynal Topalcengiz
Keyword(s):  
Enzyme Activity ◽  
Antioxidant Capacity ◽  
Antioxidant Enzyme ◽  
Antioxidant Properties ◽  
Antioxidant Enzyme Activity ◽  
Microbial Load ◽  
Plate Count ◽  
Light Illumination ◽  
Sod Activity ◽  
Aerobic Plate Count

Blueberries have been drawn more attention in recent years for their antioxidant capacities and proposed health benefits. Pulsed ultraviolet (PUV) light is known for its disinfection effects on the surface of fresh fruits. This study’s aim was to examine the effects of PUV light on naturally present microbial load, antioxidant capacity, and antioxidant enzyme activity of fresh blueberries. Fresh blueberry samples were treated for 30, 60, 90, and 120 s. Samples were stabilized at 13 cm away from the PUV lamp before treatment. Total Aerobic Plate Count (TAPC) and yeast and mold count reduction were observed the highest in samples treated for 90 s, 1.97 and 1.27 log CFU/g, respectively. Antioxidant capacity levels were significantly different for treated samples for 60 and 90 s in FRAP analysis, whereas no differences were observed in results of DPPH analysis. Superoxide dismutase (SOD) activity as antioxidant enzyme had no difference, however, glutathione peroxidase (GPx) increased by 50% with PUV treatment for 120 s. PUV light treatment of fresh blueberries for 90 s was determined as ideal exposure time among tested time intervals of this study. PUV light illumination can generally enhance antioxidant capacity and antioxidant enzyme activity of fresh blueberries and decrease the population of natural microorganisms of fresh blueberries and similar small fruits.

Changes in antioxidant enzymes in postmortem muscle and effects on meat quality from three duck breeds during cold storage

2020 ◽  
Vol 100 (2) ◽  
pp. 234-243
Author(s):  
Nenzhu Zheng ◽  
Linli Zhang ◽  
Qingwu Xin ◽  
Zhongwei Miao ◽  
Zhiming Zhu ◽  
...  
Keyword(s):  
Enzyme Activity ◽  
Antioxidant Enzymes ◽  
Antioxidant Capacity ◽  
Antioxidant Enzyme ◽  
Meat Quality ◽  
Cold Storage ◽  
Antioxidant Enzyme Activity ◽  
Muscovy Duck ◽  
Meat Color ◽  
Muscle Tissues

This study was conducted to evaluate changes to antioxidant systems in the postmortem muscle of three duck breeds and to analyze their relationship with meat quality. Pekin ducks, Muscovy ducks, and Mulard ducks were euthanized at the age of 70 d. The antioxidant enzyme activities and related gene expressions as well as meat quality in muscle tissues were examined. The breed of the duck had a significant effect on the antioxidant capacity of muscle tissues (P < 0.05), with the exceptions of superoxide dismutase (SOD) activity at 96 h as well as total antioxidant capacity (T-AOC) at 120 h. The SOD, glutathione peroxidase (GPx/GSH-Px), and T-AOC activities from highest to lowest were Muscovy duck > Mulard duck > Pekin duck, whereas the malondialdehyde (MDA) concentration followed the opposite pattern. During cold storage (0–120 h), a decrease in the GPx, SOD, and T-AOC activities was noted, although MDA concentration increased gradually. The GPx1 and Cu/Zn-SOD gene expression levels in Muscovy duck muscle tissues were significantly higher than those in other breeds at both 0 and 24 h. Correlation analysis showed that higher antioxidant enzyme activity in duck muscle tissues was associated with higher water-holding capacity (WHC) and more stable meat color. Higher antioxidant enzyme activity in duck meat similarly resulted in higher pH values, higher WHC, and more stable meat color. These data indicate that antioxidant enzymes may inhibit lipid oxidation and participate in the regulation of meat quality.

Antioxidant Enzyme Levels Inversely Covary with Hearing Loss After Amikacin Treatment

2003 ◽  
Vol 14 (03) ◽  
pp. 134-143 ◽  
Author(s):  
James J. Klemens ◽  
Robert P. Meech ◽  
Larry F. Hughes ◽  
Satu Somani ◽  
Kathleen C.M. Campbell
Keyword(s):  
Hearing Loss ◽  
Enzyme Activity ◽  
Antioxidant Enzyme ◽  
Guinea Pigs ◽  
Auditory Brainstem ◽  
Antioxidant Enzyme Activity ◽  
Control Group ◽  
Glutathione S Transferase ◽  
Brainstem Response ◽  
The Difference

This study's purpose was to determine if a correlation exists between cochlear antioxidant activity changes and auditory function after induction of aminoglycoside (AG) ototoxicity. Two groups of five 250-350 g albino guinea pigs served as subjects. For 28 days, albino guinea pigs were administered either 200 mg/kg/day amikacin, or saline subcutaneously. Auditory brainstem response testing was performed prior to the first injection and again before sacrifice, 28 days later. Cochleae were harvested and superoxide dismutase, catalase, glutathione peroxidase, glutathione-S-transferase, glutathione reductase activities and malondialdehyde levels were measured. All antioxidant enzymes had significantly lower activity in the amikacin group (p ≤ 0.05) than in the control group. The difference in cochlear antioxidant enzyme activity between groups inversely correlated significantly with the change in ABR thresholds. The greatest correlation was for the high frequencies, which are most affected by aminoglycosides. This study demonstrates that antioxidant enzyme activity and amikacin-induced hearing loss significantly covary.

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