Taurine 3 pp 99-103 | Cite as

Effect of Taurine Supplementation on the Lipid Peroxide Formation and the Activities of Glutathione-Related Enzymes in the Liver and Islet of Type I and II Diabetic Model Mice

  • Eunyoung Lim
  • Sungyoun Park
  • Harriet Kim
Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 442)

Abstract

Effects of taurine supplementation on lipid peroxide formation and the activities of glutathione (GSH) dependent enzymes in diabetic model mice were investigated. Type I diabetes mellitus was induced by injecting alloxan to ICR mice while type II diabetes mellitus was produced by high calorie diet feeding to genetically hyperglycemic KK mice. Taurine was given in drinking water at the level of 5% (w/v) for seven days. The malondialdehyde (MDA) levels of liver and the islets of type I diabetes were significantly increased compared to the control group but the levels were significantly decreased by taurine supplementation. In the type II diabetic model, the concentrations of MDA were not changed by taurine treatment. The activity of hepatic and islet GSH-peroxidase (GPX) was increased in the type I diabetic group, but in type II animals it was decreased. Hepatic GPX activity of both type I and II diabetics was not altered by taurine supplementation but was increased in the islets of the type II animals. No effect on the activity of GSH S-transferase (GST) was observed in both types of diabetes (I and II) following taurine supplementation. These results suggest that taurine supplementation protects type I diabetic mice from lipid peroxide formation.

Keywords

Diabetic Mouse Barbituric Acid Lower Blood Glucose Level Taurine Supplementation Diabetic Model Mouse 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media New York 1998

Authors and Affiliations

  • Eunyoung Lim
    • 1
  • Sungyoun Park
    • 1
  • Harriet Kim
    • 1
  1. 1.Department of Food and NutritionSeoul National UniversitySeoulKorea

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