Browsing by Subject "Ascorbic acid"

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    Age-related changes in myosin-V myenteric neurons, CGRP and VIP immunoreactivity in the ileum of rats supplemented with ascorbic acid
    (F. Hernández y Juan F. Madrid. Universidad de Murcia: Departamento de Biología Celular e Histología, 2012) Tonon Veit, Ana Paula; Nelisis Zanoni, Jacqueline
    We examined the effects of ascorbic acid supplementation on myosin-V, calcitonin gene-related peptide (CGRP) and vasoactive intestinal polypeptide (VIP) immunoractivities in the myenteric neurons in aging rats. Male rats were divided into groups: young 90-day-old rats (E90), 345-day-old control rats (E345), 428-day-old control rats (E428), 90- to 345-day-old rats treated with ascorbic acid (1 g/L) (EA345), and 90- to 428-day-old rats treated with ascorbic acid (1g/L) (EA428). The quantitative results showed that aging reduced the number of myosin-V-immunoreactive neurons compared with young animals (E90). Ascorbic acid supplementation in the EA345 and EA428 groups increased the average area of myosin-V neurons by 24.6% and 24.1% compared with the E345 and E428 groups, respectively. When all groups were compared, we observed significant differences for the CGRP- and VIP-immunoractive varicosities of nerve fibers from myenteric neurons. Ascorbic acid supplementation had a neurotrophic effect on all neurons studied, suggesting a neuroprotective role
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    Ascorbic acid deficiency accelerates aging of hepatic stellate cells with up-regulation of PPARγ
    (F. Hernández y Juan F. Madrid. Universidad de Murcia: Departamento de Biología Celular e Histología, 2012) Hong, Il-Hwa; Han, Jung-Youn; Goo, Moon-Jung; Hwa, Sung-Young; Ki, Mi-Ran; Park, Jin-Kyu; Hong, Kyung-Sook; Hwang, Ok-Kyung; Kim, Tae-Hwan; Yoo, Sung-Eun; Jeong, Kyu-Shik
    Senescent cells have been observed in certain aged or damaged tissues. However, the information about the effects of aging on liver cells is limited. In the present study, we have examined age-related histological changes in the livers of senescence marker protein knockout (SMP30-/-) mice, which are considered as a murine aging model due to the more sensitive response to apoptotic reagents and due to their shorter life span. In livers of old SMP30-/- mice, numerous hepatic stellate cells (HSCs) were hypertrophic and contained abundant microvesicular lipid droplets in cytoplasm. We have found that the expression of peroxisome proliferators-activated receptor γ (PPARγ), which is a protein related to lipid metabolism and HSC quiescence, was increased in hypertrophic HSCs by aging and vitamin C (VC) deficiency, whereas these phenomena were dramatically reduced by antioxidant treatment. Therefore, these prominent phenotypic changes can be considered as aging markers in the livers of animals which are subjected to antioxidant property evaluation
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    Evolution of ascorbic acid and peroxidase during industrial processing of broccoli
    (Wiley, 2000-08-16) Murcia Tomás, María Antonia; López Ayerra, B; Martiínez-Tomé, Madgalena; Vera, Ana María; García Carmona, Francisco; Tecnología de Alimentos, Nutrición y Bromatología
    The ascorbic acid content and peroxidase activity of raw, canned and frozen (after blanching times of 60, 90, 120 and 150s) broccoli florets and stems were determined. The ascorbic acid content represented 1.12 and 0.78g kg-1 fresh weight in raw florets and stems respectively. After blanching (for different times) and freezing, the ascorbic acid content decreased to values of 0.55±0.56g kg-1 fresh weight in florets and 0.35±0.36g kg-1 fresh weight in stems. The industrial processing involved in canning decreased the ascorbic acid content to 0.18g kg-1 fresh weight in florets. The peroxidase activity observed in the florets and stems of raw broccoli was 308.8 and 278.6mmolmin-1 per 100g fresh weight respectively. The peroxidase activity remaining in frozen florets varied from 0.9 to 0.2%, while that in stems showed values of between 7.5 and 8.4%. These values for stems were within the range recommended for residual activity after blanching and freezing. The peroxidase activity of canned broccoli florets was practically undetectable.