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Evaluating Antioxidant Efficacy via Changes in the Oxidized Protein Profile in the Zucker Diabetic Fatty Rat
Author(s) -
Myracle Angela Denise,
Madian Ashraf,
Burgess John R,
Ferruzzi Mario,
Regnier Fred E,
Janle Elsa M
Publication year - 2011
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.25.1_supplement.95.4
Subject(s) - ascorbic acid , antioxidant , oxidative stress , chemistry , fatty acid binding protein , biochemistry , green tea extract , diabetes mellitus , medicine , pharmacology , food science , endocrinology , green tea , gene
Chronic diseases such as diabetes mellitus are associated with increased levels of oxidative stress. The aim of this study was to evaluate the potential of antioxidant supplements to reduce oxidative stress using a newly developed proteomics technique. Zucker diabetic rats were dosed daily with water, ascorbic acid, green tea or ascorbic acid and green tea for 6 weeks. Oxidized plasma proteins were labeled with biotin hydrazide and separated from the abundant non‐oxidized proteins by affinity chromatography. Oxidized proteins were identified by mass spectrometry and quantified via isobaric‐tag for relative and absolute quantification (iTRAQ). One hundred and twenty oxidized plasma proteins were identified and quantified in 5 sets of supplemented animals. F2 isoprostane values were significantly different from control rats at 6 weeks for ascorbic acid and green tea supplemented groups. The study found several acute phase proteins, which are secreted from the liver during the inflammatory state, are decreased with green tea or ascorbic acid in comparison to the control. This proteomics approach may prove useful in evaluating the efficacy of antioxidant supplements to reduce inflammation and oxidative stress. Supported by a pilot grant from the Purdue University‐University of Alabama at Birmingham Botanical Center for Age Related Diseases funded by the Office of Dietary Supplements and NCCAM Grant P50 AT 00477