Toxicity of imidazoles ionic liquid [C16mim]Cl to HepG2 cells

Wan, Rui; Xia, Xiaohua; Wang, Peijin; Huo, Weiran; Dong, Hui; Chang, Zhongjie

doi:10.1016/j.tiv.2018.05.013

Cited by 41 publications

(31 citation statements)

References 51 publications

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“…Cell viability is defined as the potential of a compound to induce cell death, which can be used an important index of cytotoxicity (Harborne, ). Due to the presence of existing endogenous expression of a variety of antioxidants and xenobiotic metabolising enzymes (XME) in HepG2 cells, it has been a common cell model for toxic‐induced toxicity to evaluate the safety of compounds (Wan et al ., ). Previous research reported that the cytotoxicity of MRPs from glucose‐lysine and fructose‐lysine was specific to the HMW fractions, and dependent on the incubation time, MRP concentration and sugar source (Jing & Kitts, ).…”

Section: Resultsmentioning

confidence: 99%

Preparation and characterisation of novelty food preservatives by Maillard reaction between ε‐polylysine and reducing sugars

Zeng

Brennan

et al. 2019

Int J of Food Sci Tech

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In order to enhance the application scope and usage effect of e-polylysine, it was modified by Maillard reaction through endowing antioxidant activity. Characterisations of different type of reaction systems were investigated. Results showed that with increased heating treatment time at constant 90°C and UV-Vis absorbance at 294 and 420 nm, fluorescence intensity of modified products were increased. DPPH radical scavenging activity of modified products from D-glucose (D-Glc), D-fructose (D-Fru) and Dxylose (D-Xyl) was increased to 40.5%, 44.0% and 69.4%, and the reducing power was increased to 0.9, 1.0 and 1.3 respectively (P < 0.05). Moreover, compared with e-polylysin, three types of modified products have similar antibacterial property. In addition, three types of modified products showed low cytotoxicity against the cultured human HepG2 cells in vitro. Therefore, the modified products derived from e-polylysine model could be used as potential food preservatives. Preparation and characterisation of food preservatives Z.-H. Zhang et al. 1825 Preparation and characterisation of food preservatives Z.-H. Zhang et al.

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Section: Resultsmentioning

confidence: 99%

Preparation and characterisation of novelty food preservatives by Maillard reaction between ε‐polylysine and reducing sugars

Zeng

Brennan

et al. 2019

Int J of Food Sci Tech

View full text Add to dashboard Cite

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“…Taken together, these sets of data suggested that these ILs can activate an extrinsic apoptotic pathway. Upregulation of the transcriptional levels of p53 and Bax and downregulation for Bcl-2 have been observed in HepG2 cells incubated in [C 16 mim][Cl] (Wan et al 2018 ). Inhibition of superoxide dismutase (SOD) and catalase (CAT) activities, reduction of glutathione (GSH) content, and increase of the activity of caspase-3 have been observed in QGY-7701 cells incubated in [C 8 mim][Cl] (Jing et al 2013 ).…”

Section: Mechanisms Of Action Of Ilsmentioning

confidence: 99%

“…Upregulation of the transcriptional levels of p53 and Bax and downregulation for Bcl-2 have been observed in HepG2 cells incubated in [C 16 mim][Cl] (Wan et al 2018 ).…”

Section: Mechanisms Of Action Of Ilsmentioning

confidence: 99%

“… Overproduction of ROS, inhibition of superoxide dismutase and catalase, reduction of glutathione content, and increase in the cellular malondialdehyde level have been observed in HepG2 cells incubated in [C 8 mim][Br] (Li et al 2015 ). Oxidative stress has been observed in HepG2 cells incubated in [C 16 mim][Cl] (Wan et al 2018 ). More specifically, inhibition of superoxide dismutase, decrease in glutathione content, and increase in cellular malondialdehyde levels have been recorded.…”

Section: Mechanisms Of Action Of Ilsmentioning

confidence: 99%

“…Oxidative stress has been observed in HepG2 cells incubated in [C 16 mim][Cl] (Wan et al 2018 ). More specifically, inhibition of superoxide dismutase, decrease in glutathione content, and increase in cellular malondialdehyde levels have been recorded.…”

Section: Mechanisms Of Action Of Ilsmentioning

confidence: 99%

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Mechanisms of action of ionic liquids on living cells: the state of the art

2020

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Ionic liquids (ILs) are a relatively new class of organic electrolytes composed of an organic cation and either an organic or inorganic anion, whose melting temperature falls around room-temperature. In the last 20 years, the toxicity of ILs towards cells and micro-organisms has been heavily investigated with the main aim to assess the risks associated with their potential use in (industrial) applications, and to develop strategies to design greener ILs. Toxicity, however, is synonym with affinity, and this has stimulated, in turn, a series of biophysical and chemical-physical investigations as well as few biochemical studies focused on the mechanisms of action (MoAs) of ILs, key step in the development of applications in bio-nanomedicine and bio-nanotechnology. This review has the intent to present an overview of the state of the art of the MoAs of ILs, which have been the focus of a limited number of studies but still sufficient enough to provide a first glimpse on the subject. The overall picture that emerges is quite intriguing and shows that ILs interact with cells in a variety of different mechanisms, including alteration of lipid distribution and cell membrane viscoelasticity, disruption of cell and nuclear membranes, mitochondrial permeabilization and dysfunction, generation of reactive oxygen species, chloroplast damage (in plants), alteration of transmembrane and cytoplasmatic proteins/enzyme functions, alteration of signaling pathways, and DNA fragmentation. Together with our earlier review work on the biophysics and chemical-physics of IL-cell membrane interactions (Biophys. Rev. 9:309, 2017), we hope that the present review, focused instead on the biochemical aspects, will stimulate a series of new investigations and discoveries in the still new and interdisciplinary field of “ILs, biomolecules, and cells.”

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Enabling Sustainable Chemistry with Ionic Liquids and Deep Eutectic Solvents: A Fad or the Future?

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Ionic liquids (ILs) and deep eutectic solvents (DESs) debuted with a promise of a superior sustainability footprint due to their low vapor pressure. However, their toxicity and high cost compromise this footprint, impeding their real‐world applications. Fortunately, their property tunability through a rational selection of precursors, including bioderived ones, provides a strategy to ameliorate toxicity, lower cost, and endow new functions. This Review discusses whether ILs and DESs are sustainable solvents and how they contribute to sustainable chemical processes.

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Toxicity of imidazoles ionic liquid [C16mim]Cl to HepG2 cells

Cited by 41 publications

References 51 publications

Preparation and characterisation of novelty food preservatives by Maillard reaction between ε‐polylysine and reducing sugars

Preparation and characterisation of novelty food preservatives by Maillard reaction between ε‐polylysine and reducing sugars

Mechanisms of action of ionic liquids on living cells: the state of the art

Enabling Sustainable Chemistry with Ionic Liquids and Deep Eutectic Solvents: A Fad or the Future?

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