孕哺期摄入氧化乳蛋白对子代小鼠机体氧化还原状态的影响

为研究雌性小鼠孕哺期摄入不同脂肪含量牛乳中氧化蛋白质对其子代小鼠氧化还原状态的影响,对全脂乳、低脂乳进行氧化修饰,测定羰基、巯基含量。雌、雄鼠合笼成功后,雌鼠孕哺期饲喂含氧化乳蛋白的日粮,子代小鼠3周龄后断乳,测定子代小鼠机体氧化损伤指标。结果表明:与未经加热氧化的牛乳相比,经氧化修饰,全脂组和低脂组的羰基含量上升、巯基含量下降；全脂组与低脂组相比,全脂组羰基含量比低脂组高、巯基含量比低脂组低。与饲喂未添加氧化乳蛋白日粮的雌性小鼠相比,饲喂添加氧化乳蛋白日粮的全脂组与低脂组的雌性小鼠所生育及乳喂的子代小鼠体内过氧化氢酶(CAT)、超氧化物歧化酶(SOD)的活性都有不同程度下降,脂质过氧化物丙二醛和4-羟基壬烯酸含量上升；全脂组抗氧化酶活力(CAT、SOD)比低脂组低、脂质过氧化物丙二醛和4-羟基壬烯酸含量比低脂组高。研究表明,给孕哺期小鼠饲喂全脂和低脂氧化乳蛋白日粮,均影响其子代小鼠机体氧化还原状态。且牛乳中脂肪含量越高,蛋白质氧化程度越高,子代小鼠抗氧化防御能力越低。

Effects of Oxidized Milk Protein Intaking During Gestation and Lactation on Redox Status in Offspring Mice

To study the effects of intaking oxidized milk protein with different fat content during pregnancy and lactation on the redox status of offspring mice, the whole milk and low-fat milk were oxidized by heat, then the contents of carbonyl and free thiol group were analyzed. Post-coital female mice were fed with daily ration containing oxidized milk protein, offspring mice were weaned at 3-week old and the indexes of oxidative injury were measured. The results showed that in comparison with those in corresponding milk without modification, the carbonyl content was increased and free thiol group content was decreased in oxidized whole milk and low-fat milk groups. Compared with those in low-fat milk group, the carbonyl content was increased and free thiol group was decreased in whole milk group. The activity of anti-oxidant enzymes (CAT and SOD) was significantly decreased and the accumulation of lipid peroxide MDA, HNE was increased in offspring mice fed oxidized milk protein than those fed normal milk protein. In comparison with those fed low-fat milk, the activity of anti-oxidant enzymes (CAT and SOD) was decreased and content of lipid peroxide MDA and HNE was increased in offspring mice fed whole milk. All results indicated that intake of whole or low-fat milk with oxidized milk protein during gestation and lactation affected the redox status of offspring mice. The anti-oxidant capacity of offspring mice was decreased with the increasing fat content and oxidation degree of milk protein in milk.