Position: Home > Articles > Protective Effect of Bamboo Salt Soy Sauce on H_2O_2-Induced Cellular Oxidative Damage in LLC-PK1 Cells
FOOD SCIENCE
2015,36
(9)
176-180
竹盐酿造酱油对H_2O_2诱发LLC-PK1细胞氧化损伤的保护作用
作 者：
宋家乐;李贵节;赵欣
单 位：
重庆第二师范学院功能性生态食品研究所;重庆第二师范学院生物与化学工程系;桂林医学院公共卫生学院食品卫生与营养学教研室
关键词：
竹盐酿造酱油;氧化损伤;抗氧化;LLC-PK1细胞
摘 要：
目的:研究竹盐酿造酱油乙醇提取物对H2O2诱发猪肾近曲上皮小管细胞(pig proximal tubular cell)LLC-PK1氧化损伤的保护作用。方法:以不同质量浓度(10~200μg/m L)的竹盐酿造酱油乙醇提取物预培养LLC-PK1细胞24 h后,换用含500μmol/L H2O2的DMEM细胞培养液继续培养4 h建立细胞氧化损伤模型。四甲基偶氮唑蓝(methyl thiazolyl tetrazolium,MTT)法检测细胞生存率,硫代巴比妥酸比色法测定细胞内丙二醛(malondialdehyde,MDA)含量,比色法测定细胞内过氧化氢酶(catalase,CAT)、超氧化物歧化酶(superoxide dismutase,SOD)、谷胱甘肽过氧化物酶(glutathione peroxidase,GSH-Px)活性和谷胱甘肽(glutathione,GSH)含量。结果:经不同质量浓度竹盐酿造酱油乙醇提取物预处理24 h后,受损细胞的生存率上升,细胞内MDA生成量减少,ROS水平显著降低。同时,细胞内抗氧化酶(CAT、SOD和GSH-Px)的活性及其m RNA转录水平,GSH含量也较未经竹盐酿造酱油乙醇提取物处理的受损细胞增加。结论:竹盐酿造酱油乙醇提取物可以通过提高细胞内抗氧化酶系的活性和抗氧化物质GSH的含量而有效地对抗H2O2诱发的LLC-PK1细胞氧化损伤。
译 名：
Protective Effect of Bamboo Salt Soy Sauce on H_2O_2-Induced Cellular Oxidative Damage in LLC-PK1 Cells
作 者：
SONG Jiale;LI Guijie;ZHAO Xin;Department of Food Hygiene and Nutrition, School of Public Health, Guilin Medical University;Institute of Functional Ecological Food, Chongqing University of Education;Department of Biological and Chemical Engineering, Chongqing University of Education;
关键词：
bamboo salt soy sauce;;oxidative damage;;antioxidant;;LLC-PK1 cells
摘 要：
The aim of this study was to investigate the protective effect of ethanol extract from bamboo salt sauce(BSSE) on H2O2-induced oxidative damage in porcine renal epithelial(LLC-PK1) cells. The LLC-PK1 cells were first incubated with different concentrations of BSSE(10–200 μg/m L) for 24 h, and then exposed to H2O2(500 μmol/L) for 4 h. MTT assay was used to evaluate the cell viability. The cellular levels of reactive oxygen species(ROS), lipid peroxidation, and antioxidant enzymes including catalase(CAT), superoxide dismutase(SOD), glutathione peroxidase(GSH-Px) and glutathione(GSH) were measured. In addition, m RNA levels of these antioxidant enzymes were determined by RT-PCR assay. BSSE was able to increase the cell viability, and also decrease the cellular levels of ROS, lipid peroxidation, as well as increase the activity and m RNA expression of antioxidant enzymes when compared with those in control cells. These results suggest that BSSE showed a protective effect against H2O2-induced oxidative damage in LLC-PK1 cells through inhibiting lipid peroxidation, deceasing ROS levels, and increasing antioxidant system activities.
导出引用
计量
文章访问数: 9
HTML全文浏览量: 0
PDF下载量: 0
所属期刊
