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韩国产芝麻酱油对AAPH诱发LLC-PK1细胞氧化应激的保护作用

赵欣 易若琨 冯霞 宋家乐

食品科学2017,Vol.38Issue(23):213-218,6.
食品科学2017,Vol.38Issue(23):213-218,6.DOI:10.7506/spkx1002-6630-201723034

韩国产芝麻酱油对AAPH诱发LLC-PK1细胞氧化应激的保护作用

Protective Effect of Korean Sesame Sauce on AAPH-Induced Oxidative Stress in LLC-PK1 Cells

赵欣 1易若琨 1冯霞 1宋家乐2

作者信息

  • 1. 重庆第二师范学院生物与化学工程学院,重庆市功能性食品协同创新中心,重庆市功能性食品工程技术研究中心,功能性食品研发重庆市工程实验室,重庆 400067
  • 2. 桂林医学院公共卫生学院,食品卫生与营养学教研室,广西 桂林 541004
  • 折叠

摘要

Abstract

The present study aimed to investigate the protective effect of ethanol extract from sesame sauce (SSE) on 2,2'-azobis(2-methylpropionamidine) dihydrochloride (AAPH)-induced oxidative stress in pig renal epithelial LLC-PK1 cells.LLC-PK1 cells were incubated with different concentrations of SSE (10–100 μg/mL) for 24 h, and then exposed to AAPH (1 mmol/L) for 4 h. Cell viability was determined by methyl thiazolyl tetrazolium assay. The levels of malondialdehyde (MDA) and reactive oxygen species (ROS) were determined by thiobarbituric acid reactive substances assay (TBARS) and DCFHDA assay, respectively. The activities of cellular antioxidant enzymes including catalase (CAT), superoxide dismutase (SOD),glutathione peroxidase (GSH-Px), glutathione S-transferase (GST), γ-glutamylcysteine synthetase (γ-GCS) and glutathione (GSH) were measured by colorimetric assay. In addition, the mRNA levels of these antioxidant enzymes (SOD,GSH-Px and CAT) were determined by quantitative real-time polymerase chain reaction assay. SSE was able to increase cell viability, and decrease ROS and MDA level, as well as increase the activities and mRNA expression of antioxidant enzymes (CAT、SOD and GSH-Px) compared with the control group. SSE treatment also increased the activity of γ-GCS and GSH levels in AAPH-treated LLC-PK1 cells. These results suggested that SSE showed a protective effect against AAPH-induced oxidative stress in LLC-PK1 cells through inhibiting lipid peroxidation, deceasing ROS levels, and increasing the activity of the endogenous antioxidant system.

关键词

芝麻酱油/氧化损伤/抗氧化/LLC-PK1细胞

Key words

sesame sauce/oxidative damage/antioxidant/LLC-PK1 cells

分类

轻工纺织

引用本文复制引用

赵欣,易若琨,冯霞,宋家乐..韩国产芝麻酱油对AAPH诱发LLC-PK1细胞氧化应激的保护作用[J].食品科学,2017,38(23):213-218,6.

基金项目

重庆高校创新团队建设计划资助项目(CXTDX201601040) (CXTDX201601040)

重庆市工程技术研究中心建设项目(cstc2015yfpt gcjsyjzx0027) (cstc2015yfpt gcjsyjzx0027)

食品科学

OA北大核心CSCDCSTPCD

1002-6630

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