Effects of a Food Ingredient Group on Oxidative Stress in Lead-Poisoned Mice

Abstract

Objective: According to the principle of compatibility of traditional Chinese medicine, a food ingredient group was used to treat lead poisoning of mice. Methods: Ninety Kun-Ming male mice (18-20 g) were randomly divided into the following 6 groups: negative control group (NCG); lead acetate model group (LAG); positive drug group (PDG), and test substance groups with low-, medium-, and high-dose food ingredient group (LDG, MDG, and HDG). The test substance groups were fed with oral gavages containing the food ingredient group. The PDG were fed with gavages containing dimercaptosuccinic acid solution. The LAG and NCG were fed with gavages with deionised water. Results: One month later, both the medium and the high dose of the ingredient group had effectively increased the superoxide dismutase and glutathione peroxidase activity and decreased the malondialdehyde content in the blood, liver, kidney, and brain of the tested mice (p < 0.05). Compared to the PDG, we found that the MDG and HDG recovery from the lead-induced oxidative stress might be attributed to the induction of antioxidant enzyme sensitivity by the dietary supplement. Conclusion: Our findings provide evidence that the proposed food ingredient group has significant impacts on recovering from oxidative damage in lead-poisoned mice.