Potato chip intake increases ascorbic acid levels and decreases reactive oxygen species in SMP30/GNL knockout mouse tissues

Yoshitaka Kondo, Rui Sakuma, Megumi Ichisawa, Katsuyuki Ishihara, Misako Kubo, Setsuko Handa, Hiroyuki Mugita, Naoki Maruyama, Hidenori Koga, Akihito Ishigami

Research output: Contribution to journalArticlepeer-review

16 Citations (Scopus)

Abstract

Potato chips (PC) contain abundant amounts of the free radical scavenger ascorbic acid (AA) due to the rapid dehydration of potato tubers (Solanum tuberosum) that occurs during frying. To evaluate the antioxidant activity of PC, this study examined reactive oxygen species (ROS) levels in tissues from SMP30/GNL knockout (KO) mice that cannot synthesize AA and determined AA and ROS levels after the animals were fed 20 and 10% PC diets for 7 weeks. Compared with AA-sufficient mice, AA-depleted SMP30/GNL KO mice showed high ROS levels in tissues. SMP30/GNL KO mice fed a PC diet showed high AA and low ROS levels in the brain, heart, lung, testis, soleus muscle, plantaris muscle, stomach, small intestine, large intestine, eyeball, and epididymal fat compared with AA-depleted mice. The data suggest that PC intake increases AA levels and enhances ROS scavenging activity in tissues of SMP30/GNL KO mice, which are a promising model for evaluating the antioxidant activity of foods.

Original languageEnglish
Pages (from-to)9286-9295
Number of pages10
JournalJournal of Agricultural and Food Chemistry
Volume62
Issue number38
DOIs
Publication statusPublished - 2014 Sep 24
Externally publishedYes

Keywords

  • Antioxidant
  • Bioavailability
  • Mouse model
  • Potato
  • Vitamin C

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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