Comparative study of certain antioxidants-electrolyzed reduced water, tocotrienol and vitamin E in heat-induced oxidative damage and performance in broilers

This study was designed to examine the anti-oxidative effect of electrolyzed reduced water, tocotrienol and vitamin E on heat-induced oxidative damage and performance in an experimental model in broilers. On day 12, broiler chickens were subjected to one of the following dietary groups; (i) basal diet and untreated drinking water (control), (ii) basal diet and electrolyzed reduced drinking water (ERW), (iii) basal diet supplemented with 2% rice bran scum oil (as a source of tocotreinol) and untreated drinking water (TOCO), and (iv) basal diet supplemented with vitamin E at 50 mg/kg and untreated drinking water (VITE). On day 14, chickens were exposed to either 34°C continuously for a period of 14 days, or maintained at 24°C on the same diet. Heat-exposed birds consumed significantly less feed resulting in lower weight gain and feed efficiency compared with birds kept at 24°C. Skeletal muscle and liver MDA levels were significantly increased in heat-exposed control birds. The heat-exposed ERW chicks showed significantly improved growth performance and lower levels of MDA contents in tissues than heat-stressed control broilers. Following heat exposure, TOCO and VITE chicks did not exhibit improved performance, while those chicks significantly reduced oxidative damage to the various organs. The results demonstrate that electrolyzed reduced water, tocotrienol and vitamin E effectively protect heat-induced oxidative damage in broilers but they do not improve growth performance except electrolyzed reduced water treatment.

PSVII-15 Effects of electrolyzed reduced water on intake, digestion and ruminal fermentation parameters in beef cattle

The effect of electrolyzed reduced water consumption by cattle is not well defined. The objective of this study was to evaluate the effect of electrolyzed reduced water on intake, in vitro true digestibility (IVTD), ORP and pH in four ruminally cannulated steers (4 Bos taurus; 317 kg BW). Steers were subjected to a two period (14 d), two treatment crossover design. Treatment included: 1) standard water (CON; pH = 7.0 ± 1.0) or 2) electrolyzed reduced water (ERW; pH = 9.0 ± 1.0). The project comprised of two studies where the effects of ERW were observed for steers consuming a roughage diet (phase 1) or concentrate diet (phase 2). During Phase 1, animals were provided bermudagrass hay ad libitum. A 14 d transition period followed phase 1 to allow transition of diets. In phase 2, animals were maintained on a concentrate diet. During each period, d 1–8 served as a treatment adaptation phase, d 9–13 allowed for measures of intake and digestion, and rumen fluid was collected at h 0, 2, 4, 8, and 12 after feeding on d 14 for VFA, pH and ORP analysis. Data were analyzed using the MIXED procedure of SAS 9.4 (SAS Inst. Inc., Cary, NC). Intake, digestion, and ruminal fermentation parameters were not different for CON vs ERW steers (P ≥ 0.06). Analysis of VFA data have not been finalized and will be reported later. Results indicate that ERW has no effect on intake, digestion or ruminal fermentation parameters of steers consuming roughage or concentrate diets.

Outcomes Assessment of Sustainable and Innovatively Simple Lifestyle Modification at the Workplace-Drinking Electrolyzed-Reduced Water (OASIS-ERW): A Randomized, Double-Blind, Placebo-Controlled Trial

Oxidative stress has been associated with many diseases as well as aging. Electrolyzed-reduced water (ERW) has been suggested to reduce oxidative stress and improve antioxidant potential. This study investigated the effects of drinking ERW on biomarkers of oxidative stress and health-related indices in healthy adults. We conducted a randomized, double-blind, placebo-controlled clinical trial on 65 participants, who were allocated into two groups. Of these, 61 received intervention (32 with ERW and 29 MW [mineral water]). All participants were instructed to drink 1.5 L/day of ERW or MW for eight weeks. Biomarkers of oxidative stress and health-related indices were assessed at baseline as well as after 4 weeks and 8 weeks of intervention. Of the primary outcome variables assessed, diacron-reactive oxygen metabolites (d-ROMs) and biological antioxidant potential showed a significant interaction between the groups and time, with d-ROMs levels significantly decreased at 8 weeks in ERW compared to those in MW. Among the secondary outcome variables, total, visceral, and subcutaneous fat mass significantly changed over time, with a significant association observed between the group and time. Thus, daily ERW consumption may be a potential consideration for a sustainable and innovatively simple lifestyle modification at the workplace to reduce oxidative stress, increase antioxidant potential, and decrease fat mass.

Effect of electrolyzed reduced water on Wistar rats with chronic periodontitis on malondialdehyde levels

Background: Periodontal disease is a progressive destructive change that causes loss of bone and periodontal ligaments around the teeth that can eventually lead to its loss. The main bacteria in chronic periodontitis is Porphyromonas gingivalis. Aggregatibacter actinomycetemcomitans, a pathogen associated with aggressive periodontitis, initiates a proinflammatory response that causes tissue destruction of periodontal, alveolar bone resorption and subsequent tooth loss. Electrolyzed reduced water (ERW) is an alkaline water, ERW not only has a high pH and low oxidation reduction potential (ORP), but also contains several magnesium ions. Magnesium ions proven effective for the prevention of various diseases. Purpose: To analyze the level of malondialdehyde (MDA) in Wistar rats with cases of chronic and aggressive periodontitis that consumed ERW. Method: Wistar rats were divided into four groups, each group with 10 rats. The first and second group were Wistar rat with chronic periodontitis and consume drinking water and ERW. The third and fourth group were Wistar rat with aggressive periodontitis and consume drinking water and ERW. This experiment is done by calculating the levels of MDA. The calculation of the levels of MDA is done with spectrophotometric assay for MDA. Result: The results of this experiment show that the level of MDA in serum in group that consume ERW had decreased significantly different with thegroup that consume drinking water with the statistical test. Conclusion: It can be concluded that ERW can decrease the MDA level in Wistar rat with chronic and aggressive periodontitis case.