Effect of Grape Intake on Cadmium Metabolism of Rats during Aging.
- Author:
Seo Jin CHOI
1
;
Mi Kyung KIM
Author Information
1. Department of Food and Nutritional Sciences, Ewha Womans University, Seoul, Korea.
- Publication Type:Original Article
- Keywords:
aging;
grape;
grape pomace;
cadmium metabolism
- MeSH:
Absorption;
Adipose Tissue;
Aging*;
Animals;
Body Weight;
Bone Density;
Cadmium*;
Diet;
Dietary Fiber;
Eating;
Feces;
Flavonoids;
Functional Food;
Glomerular Filtration Rate;
Humans;
Male;
Metabolism*;
Metallothionein;
Powders;
Rats*;
Rats, Sprague-Dawley;
Vitis*;
Weights and Measures
- From:The Korean Journal of Nutrition
2003;36(10):997-1012
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
This study was carried out to investigate the effect of whole grape, grape pomace and grape juice intake on cadmium (Cd) metabolism during aging in thirteen-month-old Sprague-Dawley male rats. One hundred and twenty rats weighing 548.8+/-4.3 g were assigned to eight groups according to body weight and were raised for 3, 5 or 7 months on diets containing 2 % (w/w) dried powders of three different parts of the grape (Campbell Early) and 0.02 % (w/w) CdC12. Food intake tended to decrease with aging, and body weight and epididymal fat pad (EFP) weights of Cd-exposed groups were lower than those of Cd-free groups. Cadmium accumulated in the blood and tissues and Cd concentration was the lowest in the pomace group among Cd-exposed animals. Metallothionein (MT) concentration in the tissues increased through Cd administration. Grape diets, especially grape pomace diets, were effective in decreasing Cd absorption in the tissues by increasing Cd excretion through feces. The intake of grape pomace alleviated the decrease in bone density caused by Cd administration and prevented a decrease in glomerular filtration rates (GFR) with aging. Among the parts of grape, grape pomace, which had highest content of dietary fiber and flavonoids, was the most effective. The results of this study suggest the possibility of using grape pomace as a functional food material, a prospect that previously has been discarded.
