Inhibition of free radical-induced peroxidation of rat liver microsomes by resveratrol and its analogues

Hydrogen peroxide (H 2 O 2 ), a major reactive oxygen species (ROS) produced during oxidative stress, is toxic to the cells. Hence, H 2 O 2 has been extensively used to study the effects of antioxidant and cytoprotective role of phytochemicals. In the present investigation H 2 O 2 was used to induce oxidative stress via ROS production within PC12 and L132 cells. Cytoprotective propensity of Bacopa monniera extract (BME) was confirmed by cell viability assays, ROS estimation, lipid peroxidation, mitochondria membrane potential assay, comet assay followed by gene expression studies of antioxidant enzymes in PC12 and L132 cells treated with H 2 O 2 for 24 h with or without BME pre-treatment. Our results elucidate that BME possesses radical scavenging activity by scavenging 2,2-diphenyl-1-picrylhydrazyl, 2,2 0 -azinobis(3-ethylbenzothiazoline-6-sulphonic acid), superoxide radical, and nitric oxide radicals. The IC 50 value of BME against these radicals was found to be 226.19, 15.17, 30.07, and 34.55 lg/ml, respectively). The IC 50 of BME against ROS, lipid peroxidation and protein carbonylation was found to be 1296.53, 753.22, and 589.04 lg/ml in brain and 1137.08, 1079.65, and 11101.25 lg/ml in lung tissues, respectively. Further cytoprotective potency of the BME ameliorated the mitochondrial and plasma membrane damage induced by H 2 O 2 as evidenced by 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) and lactate dehydrogenase leakage assays in both PC12 and L132 cells. H 2 O 2 induced cellular, nuclear and mitochondrial membrane damage was restored by BME pre-treatment. H 2 O 2 induced depleted antioxidant status was also replenished by BME pre-treatment. This was confirmed by spectrophotometric analysis, semi-quantitative RT-PCR and western blot studies. These results justify the traditional usage of BME based on its promising antioxidant and cytoprotective property.

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“…The samples were then analyzed with normal SDS-PAGE. The data were expressed in terms of percentage inhibition (Cai et al 2003).…”

Section: Reagents and Chemicalsmentioning

confidence: 99%

Cytoprotective propensity of Bacopa monniera against hydrogen peroxide induced oxidative damage in neuronal and lung epithelial cells

2014

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“…clear transcription factor (NF)-κB induced by reactive oxy gen species or activators of protein kinases, and are described as cancer chemoprevention substances, antioxidants, anti-infl ammatory agents, and substances that improve glucose/lipid metabolism or prevent cardiovascular disease (CVD) (6)(7)(8)(9).…”

Section: Introductionmentioning

confidence: 99%

Wine Lees Polyphenols as a Novel Functional Bioactive Compound in the Protection against Oxidative Stress and Hyperlipidemia

Landeka

Jurčević

Dora

et al. 2017

Food Technol. Biotechnol.

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Wine lees are the residual precipitate formed during wine fermentation, storage, fi ltration or centrifugation (1). The (poly)phenolic compounds in lees determine the colour, intensity and organoleptic properties of wine. Through biochemical processes in lees, enzymatic activitiy induces the transformation of phenols to high value--added polyphenolic compounds with in vivo physiological activity, such as gallic acid or ellagic acid, catechin, caff eic acid, resveratrol and others (2)(3)(4)(5) SummaryThe study examines the potential of wine industry by-product, the lees, as a rich mixture of natural polyphenols, and its physiological potential to reduce postprandial metabolic and oxidative stress caused by a cholesterol-rich diet in in vivo model. Chemical analysis of wine lees showed that their total solid content was 94.2 %. Wine lees contained total phenols, total nonfl avonoids and total fl avonoids expressed in mg of gallic acid equivalents per 100 g of dry mass: 2316.6±37.9, 1332.5±51.1 and 984.1±28.2, respectively. The content of total anthocyanins expressed in mg of cyanidin-3-glucoside equivalents per 100 g of dry mass was 383.1±21.6. Antioxidant capacity of wine lees determined by the DPPH and FRAP methods and expressed in mM of Trolox equivalents per 100 g was 259.8±1.8 and 45.7±1.05, respectively. The experiment lasted 60 days using C57BL/6 mice divided in four groups: group 1 was fed normal diet and used as control, group 2 was fed normal diet with added wine lees, group 3 was fed high-cholesterol diet (HCD), i.e. normal diet with the addition of sunfl ower oil, and group 4 was fed HCD with wine lees. HCD increased serum total cholesterol (TC) by 2.3-fold, triacylglycerol (TAG) by 1.5-fold, low-density lipoprotein (LDL) by 3.5-fold and liver malondialdehyde (MDA) by 50 %, and reduced liver superoxide dismutase (SOD) by 50 %, catalase (CAT) by 30 % and glutathione (GSH) by 17.5 % compared to control. Conversely, treatment with HCD and wine lees reduced TC and LDL up to 1.4 times more than with HCD only, with depletion of lipid peroxidation (MDA) and restoration of SOD and CAT activities in liver, approximating values of the control. HDL levels were unaff ected in any group. Serum transaminase activity showed no hepatotoxic properties in the treatment with lees alone. In the proposed model, wine lees as a rich polyphenol source could be a basis for functional food products without alcohol.

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“…They include protection against cardiovascular disease, ischemia, osteoporosis, cancer, and aging by means of mechanisms that include removal of reactive oxygen species, inhibition of mitosis and inflammation, and estrogen mimicry (1)(2)(3)(4)(5)(6)(7)(8)(9)(10).…”

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confidence: 99%

Mechanism of inhibition of bovine F ₁ -ATPase by resveratrol and related polyphenols

Gledhill

Montgomery

Leslie

et al. 2007

Proc. Natl. Acad. Sci. U.S.A.

353

330

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The structures of F1-ATPase from bovine heart mitochondria inhibited with the dietary phytopolyphenol, resveratrol, and with the related polyphenols quercetin and piceatannol have been determined at 2.3-, 2.4-and 2.7-Å resolution, respectively. The inhibitors bind to a common site in the inside surface of an annulus made from loops in the three ␣-and three ␤-subunits beneath the ''crown'' of ␤-strands in their N-terminal domains. This region of F 1-ATPase forms a bearing to allow the rotation of the tip of the ␥-subunit inside the annulus during catalysis. The binding site is a hydrophobic pocket between the C-terminal tip of the ␥-subunit and the ␤TP subunit, and the inhibitors are bound via H-bonds mostly to their hydroxyl moieties mediated by bound water molecules and by hydrophobic interactions. There are no equivalent sites between the ␥-subunit and either the ␤DP or the ␤E subunit. The inhibitors probably prevent both the synthetic and hydrolytic activities of the enzyme by blocking both senses of rotation of the ␥-subunit. The beneficial effects of dietary resveratrol may derive in part by preventing mitochondrial ATP synthesis in tumor cells, thereby inducing apoptosis. mitochondria ͉ oxidative phosphorylation ͉ rotary mechanism ͉ crystal structure

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Inhibition of free radical-induced peroxidation of rat liver microsomes by resveratrol and its analogues

Cited by 134 publications

References 43 publications

Cytoprotective propensity of Bacopa monniera against hydrogen peroxide induced oxidative damage in neuronal and lung epithelial cells

Cytoprotective propensity of Bacopa monniera against hydrogen peroxide induced oxidative damage in neuronal and lung epithelial cells

Wine Lees Polyphenols as a Novel Functional Bioactive Compound in the Protection against Oxidative Stress and Hyperlipidemia

Mechanism of inhibition of bovine F ₁ -ATPase by resveratrol and related polyphenols

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Inhibition of free radical-induced peroxidation of rat liver microsomes by resveratrol and its analogues

Cited by 134 publications

References 43 publications

Cytoprotective propensity of Bacopa monniera against hydrogen peroxide induced oxidative damage in neuronal and lung epithelial cells

Cytoprotective propensity of Bacopa monniera against hydrogen peroxide induced oxidative damage in neuronal and lung epithelial cells

Wine Lees Polyphenols as a Novel Functional Bioactive Compound in the Protection against Oxidative Stress and Hyperlipidemia

Mechanism of inhibition of bovine F 1 -ATPase by resveratrol and related polyphenols

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Mechanism of inhibition of bovine F ₁ -ATPase by resveratrol and related polyphenols