Effects of Green and Gold Kiwifruit Varieties on Antioxidant Neuroprotective Potential in Pigs as a Model for Human Adults.

Simple item page
dc.citation.issue8
dc.citation.volume16
dc.contributor.authorKanon AP
dc.contributor.authorGiezenaar C
dc.contributor.authorRoy NC
dc.contributor.authorJayawardana IA
dc.contributor.authorLomiwes D
dc.contributor.authorMontoya CA
dc.contributor.authorMcNabb WC
dc.contributor.authorHenare SJ
dc.contributor.editorDigiacomo M
dc.coverage.spatialSwitzerland
dc.date.accessioned2024-05-09T03:54:23Z
dc.date.available2024-05-09T03:54:23Z
dc.date.issued2024-04-09
dc.description.abstractKiwifruit (KF) has shown neuroprotective potential in cell-based and rodent models by augmenting the capacity of endogenous antioxidant systems. This study aimed to determine whether KF consumption modulates the antioxidant capacity of plasma and brain tissue in growing pigs. Eighteen male pigs were divided equally into three groups: (1) bread, (2) bread + Actinidia deliciosa cv. 'Hayward' (green-fleshed), and (3) bread + A. chinensis cv. 'Hort16A' (yellow-fleshed). Following consumption of the diets for eight days, plasma and brain tissue (brain stem, corpus striatum, hippocampus, and prefrontal cortex) were collected and measured for biomarkers of antioxidant capacity, enzyme activity, and protein expression assessments. Green KF significantly increased ferric-reducing antioxidant potential (FRAP) in plasma and all brain regions compared with the bread-only diet. Gold KF increased plasma ascorbate concentration and trended towards reducing acetylcholinesterase activity in the brain compared with the bread-only diet. Pearson correlation analysis revealed a significant positive correlation between FRAP in the brain stem, prefrontal cortex, and hippocampus with the total polyphenol concentration of dietary interventions. These findings provide exploratory evidence for the benefits of KF constituents in augmenting the brain's antioxidant capacity that may support neurological homeostasis during oxidative stress.
dc.description.confidentialfalse
dc.edition.editionApril-2 2024
dc.format.pagination1097-
dc.identifier.author-urlhttps://www.ncbi.nlm.nih.gov/pubmed/38674790
dc.identifier.citationKanon AP, Giezenaar C, Roy NC, Jayawardana IA, Lomiwes D, Montoya CA, McNabb WC, Henare SJ. (2024). Effects of Green and Gold Kiwifruit Varieties on Antioxidant Neuroprotective Potential in Pigs as a Model for Human Adults.. Nutrients. 16. 8. (pp. 1097-).
dc.identifier.doi10.3390/nu16081097
dc.identifier.eissn2072-6643
dc.identifier.elements-typejournal-article
dc.identifier.issn2072-6643
dc.identifier.number1097
dc.identifier.piinu16081097
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/69540
dc.languageeng
dc.publisherMDPI (Basel, Switzerland)
dc.publisher.urihttps://www.mdpi.com/2072-6643/16/8/1097
dc.relation.isPartOfNutrients
dc.rights(c) The author/sen
dc.rights.licenseCC BY 4.0en
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subjectacetylcholinesterase
dc.subjectactinidin
dc.subjectantioxidant
dc.subjectbrain regions
dc.subjectkiwifruit
dc.subjectneuroprotection
dc.subjectAnimals
dc.subjectActinidia
dc.subjectAntioxidants
dc.subjectMale
dc.subjectFruit
dc.subjectNeuroprotective Agents
dc.subjectSwine
dc.subjectBrain
dc.subjectHumans
dc.subjectOxidative Stress
dc.subjectDiet
dc.subjectBread
dc.subjectPolyphenols
dc.subjectModels, Animal
dc.subjectAscorbic Acid
dc.titleEffects of Green and Gold Kiwifruit Varieties on Antioxidant Neuroprotective Potential in Pigs as a Model for Human Adults.
dc.typeJournal article
pubs.elements-id488605
pubs.organisational-groupCollege of Health
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