Molecular correlates of ageing: Anti-oxidant and protective effects of feeding honey in aging albino rats
Nayeemunnisa Nayeemunnisa1★, Kumuda Rani2, Shivananda B.G1, Mueen Ahmed K K1★ Corresponding author
- 1Department of Pharmacognosy, Al-Ameen College of Pharmacy,Bangalore-27, India.
- 2Department of Zoology, Bangalore University, Bangalore-56, India.
CORRESPONDENCE
Nayeemunnisa Nayeemunnisa
Nayeemunnisa,Department of Pharmacognosy, Al-Ameen College of Pharmacy,Bangalore-27, India.
Volume 2, Issue 5 · pp. 52–53 · PUBLISHED 2006 · DOI:
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ABSTRACT
The effects of feeding milk and honey once a day in a restricted diet regime on lipid per oxidation and catalase activity in discrete regions of the brain of aged albino rats were studied. Feeding milk and honey decreased lipid per oxidation (P<0.01) and elevated enzyme catalase activity in the cerebral cortex, cerebellum and medulla oblongata of ageing 18 months old rats.The correlation between the lipid peroxidation and kinetics of enzyme catalase in the cerebral cortex, cerebellum and medulla oblongata of aging albino rat brain has been examined. The results indicated that lipid peroxidation was increased with age while the activity of enzyme catalase decreased. The inverse correlation between lipid peroxidation and catalase activity was also evident when the aging animals were fed honey with milk for 15 days. The Km value was decreased and energy activation (Eac) increased for catalase (CAT) during aging. Feeding with honey and milk (15 days) reversed these effects indicating the enhanced efficiency of enzyme catalase in aging rats due to protection offered by honey. The inverse relationship between lipid peroxidation and catalase activity is consistent with the oxidative-stress induced impairments of neuronal activity as indicated by the decline in the efficiency acetyl cholinesterase (AChE) Feeding milk and honey on restricted diet regime has ameliorated the age induced oxidative stress and has elevated the catalytic potential of enzyme catalase and acetyl cholinesterase. This was clearly indicated by a profound decline in the activation energy and decrease in Km value. Honey has therefore acted as a natural antioxidant. Its use for prolonged periods has been suggested to retard the aging process.
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Nayeemunnisa, N., Rani, K., B.G, S., & K, M. A. K. (2006). Molecular correlates of ageing: Anti-oxidant and protective effects of feeding honey in aging albino rats. Pharmacognosy Magazine, 2(5), 52–53.