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Mammalian Genome

, Volume 29, Issue 9–10, pp 619–631 | Cite as

Heritability of the aged glutathione phenotype is dependent on tissue of origin

  • Rebecca L. Gould
  • Yang Zhou
  • Claire L. Yakaitis
  • Kimberly Love
  • Jaxk Reeves
  • Wenqian Kong
  • Erica Coe
  • Yanfang Xiao
  • Robert Pazdro
Article

Abstract

Glutathione is a ubiquitous antioxidant that protects cells against reactive oxygen species and other chemical stressors. Despite its functional importance, the impact of genetics on the glutathione system has yet to be fully appreciated. Here, we investigated the heritability of glutathione levels and redox status in a disease-relevant condition: advanced age. We assembled a panel of 18–21-month-old mice representing 19 inbred strains and quantified the levels of reduced and oxidized glutathione, and their sums and ratios, in liver, kidney, heart, pancreas, cerebral cortex, and striatum. Heritability values were calculated for each phenotype and the results varied by tissue of origin. Cardiac glutathione phenotypes exhibited the highest heritabilities (G2 = 0.44–0.67), while striatal glutathione was least heritable (G2 = 0.11–0.29). Statistical relationships between tissues were evaluated, and the emergence of significant correlations suggested that despite tissue-specific heritabilities, at least some shared regulatory mechanisms may exist. Overall, these data highlight another mechanism by which genetic background determines antioxidant protection and stress resistance.

Notes

Acknowledgements

The authors gratefully acknowledge Funing Chen for his assistance with this project. This work was supported by the University of Georgia Office of the Vice President for Research; the College of Family and Consumer Sciences; and National Institute of Food and Agriculture Hatch Grant GEO00735.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

Supplementary material

335_2018_9759_MOESM1_ESM.pdf (205 kb)
Supplementary material 1 (PDF 204 KB)

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© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  1. 1.Department of Foods and NutritionUniversity of GeorgiaAthensUSA
  2. 2.Department of StatisticsUniversity of GeorgiaAthensUSA

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