Effect of Selected Dietary Compounds on Extracellular Superoxide Dismutase in the Vitreous of Chinchillas

Abstract

Purpose: The purpose of this study was to evaluate the effect of diet on the extracellular superoxide dismutase (EC-SOD) activity in the vitreous of chinchillas. Methods: Seventy-eight male chinchillas were randomly divided into 7 subgroups: controls, receiving a standard basal diet, and 6 experimental groups additionally receiving 10% nonoxidized and 10% oxidized olive oil, a garlic extract and lipoic acid in their diet. The activities of EC-SOD were measured. Results: The highest EC-SOD activity was similar in the controls [2.17 ± 0.27 nitric units (NU)/mg protein] and in rabbits fed oxidized olive oil (2.29 ± 0.31 NU/mg protein; p = 0.519). Nonoxidized olive oil appeared to be the strongest antioxidant component of diet (1.58 ± 0.20 NU/mg protein) as compared with the subgroups above (p = 0.008 and p = 0.012, respectively). Administration of garlic and lipoic acid decreased the SOD activity only inthe groups fed oxidized olive oil (p = 0.014). Conclusions: The SOD activity in laboratory animals is possibly modulated by diet. Work will be continued to extrapolate these results to humans.