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Food Chem. 2012 Dec 15;135(4):2359-65. doi: 10.1016/j.foodchem.2012.07.063. Epub 2012 Jul 20.

Phycobiliproteins or C-phycocyanin of Arthrospira (Spirulina) maxima protect against HgCl(2)-caused oxidative stress and renal damage.

Author information

1
Laboratorio de Neurobiología, Departamento de Fisiología, Av. Wilfrido Massieu s/n, Esq. Manuel L. Stampa, Col. Unidad Profesional Adolfo López Mateos, Del. Gustavo A. Madero, C.P. 07738 Mexico D.F., Mexico.

Abstract

Our objective was to determine if the phycobiliproteins of Arthrospira (Spirulina) maxima protect renal cells against mercury-caused oxidative stress and cellular damage in the kidney. We used 40 male mice that were assigned into eight groups: (1) a control group that received 100mM phosphate buffer (PB) ig and 0.9% saline ip, (2) PB+HgCl(2) (5mg/kg ip), (3) PB plus phycobiliproteins (100mg/kg ig), (4) PB plus C-phycocyanin (100mg/kg ig), and four groups receiving HgCl(2)+phycobiliproteins or C-phycocyanin (50, and 100mg/kg ig). The left kidneys were used to determine lipid peroxidation, quantification of reactive oxygen species, and reduced glutathione and oxidised content. The right kidneys were processed for histology. The HgCl(2) caused oxidative stress and cellular damage. All doses of phycobiliproteins or C-phycocyanin prevented enhancement of oxidative markers and they protected against HgCl(2)-caused cellular damage.

PMID:
22980813
DOI:
10.1016/j.foodchem.2012.07.063
[Indexed for MEDLINE]

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