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Prevention of oxidative damage in the rat jejunal mucosa by pectin

Published online by Cambridge University Press:  09 March 2007

Ron Kohen ,
Vered Shadmi ,
Angel Kakunda  and
Abraham Rubinstein
Ron Kohen
Affiliation:
The Hebrew University of Jerusalem, School of Pharmacy, PO Box 12065, Jerusalem 91120, Israel
Vered Shadmi
Affiliation:
The Hebrew University of Jerusalem, School of Pharmacy, PO Box 12065, Jerusalem 91120, Israel
Angel Kakunda
Affiliation:
The Hebrew University of Jerusalem, School of Pharmacy, PO Box 12065, Jerusalem 91120, Israel
Abraham Rubinstein
Affiliation:
The Hebrew University of Jerusalem, School of Pharmacy, PO Box 12065, Jerusalem 91120, Israel
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Abstract

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The role of the soluble non-starch polysaccharide pectin in the prevention of oxidative damage induced by peroxy, superoxide and hydroxyl radicals to the rat jejunal mucosa was studied. The oxidative stress was introduced to the rat jejunal mucosa by means of a closed-loop perfusion system and was characterized biochemically by monitoring the enterocyte activity of the enzyme lactate dehydrogenase (EC 1·1·1·27) and the K+ level. Aqueous solutions of pectin were perfused into the rat jejunum before the oxidative stress inducers. The possible protection effect was evaluated by comparing the mucosal integrity (as measured by biochemical variables) to the values obtained after perfusion with the oxidative stress inducers only. We found that: (a) mucosal damage was detected following the perfusion of peroxy and hydroxyl radicals in the rat jejunum, but not following perfusion of the superoxide radical; (b) a significant reduction in the mucosal damage was noted when pectin was perfused before the perfusion with the peroxy radical induction; (c) full protection against the mucosal damage induced by hydroxyl radicals was achieved when pectin was perfused before the damage induction.

Keywords

Oxidative stressMucosal damageFree radicalsPectinAntioxidants
Type
Prevention Against Oxidative Damage of the Mucosa
Information
British Journal of Nutrition , Volume 69 , Issue 3 , May 1993 , pp. 789 - 800
Copyright
Copyright © The Nutrition Society 1993

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