Relationship between gender difference in longevity and oxidative stress response in Drosophila melanogaster

نویسندگان

  • U. Kaur
  • C. Tandon
  • V. Dhawan
  • N. K. Ganguly
  • P. A. Grove
  • J. Zhang-Solomons
  • Y. Zhou
  • D. Feldman-Stewart
  • L. Paszat
  • P. Dixon
  • Brian E. Staveley
چکیده

Our results clearly show that Dh pretreatment protected Drosophila from gamma radiation induced lethality (Figure 1) and increased survivability of Dh fed Drosophila compared to control group. Therefore, Dh pretreated flies exhibit more radiation tolerance/resistance than the control flies. Our study demonstrates the radio protective potential of the edible roots of Dh, which has implications in cancer radiation therapy. Acknowledgments: We thank the Board of Research in Nuclear Science (BRNS), Department of Atomic Energy (DAE), Govt. of India, for financial support (Project No.2011/34/18/BRNS/0587). References: Ahlersova, E., B. Pastrova, M. Kassayova, I. Ahlers, and B. Smajda 1998, Physiol. Res. 47: 133–136; Grotewiel, M.S., I. Martin, P. Bhandari, and W.E. Cook 2005, Agei. Res. Revie. 4: 372–397; Katz, S., D. Mazor, A. Divilansky, and N. Meysrstein 1996, Fre. Radic. Res. 24: 199-204; Kaur, S., U. Kaur, C. Tandon, V. Dhawan, N.K. Ganguly, and S. Manumdar 2000, Mol. Cel. Biochem. 203: 79-85; Mackillop, W.J., P.A. Grove, J. Zhang-Solomons, Y. Zhou, D. Feldman-Stewart, L. Paszat, P. Dixon, E.J. Holowaty, and B.J. Cummings 1997, J. Clin. Onco. 15: 1261-1271; Mahtab, J., S.F. Jeffery, I.B. Irwin, H. Tony, K. Behnood, and R.R. Michael 2007, Rejuv. Reser. 10: 587-602; Nayar, R.C., J.K.P. Shetty, Z. Mary, and S.N. Yoganarshimhan 1978, Br. Proc. of Ind. Acad. Sci, 87: 37–48; Srivastava, A., Shereen, R. Harish, and T. Shivanandappa 2006, Food Sci. Tech. 39: 1059–1065; Srivastava, A., and T. Shivanandappa 2006, Mol. Cell. Biochem. 286: 87–93; Srivastava, A., and T. Shivanandappa 2006b, Hepato. Res. 35: 267–275; Srivastava, A., and T. Shivanandappa 2010a, Food Chem. 118: 411–417; Srivastava, A., and T. Shivanandappa 2010b, Food Chem. 119: 626–629.

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تاریخ انتشار 2015