کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5137377 1494529 2017 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Neuroprotective effects of six components from Flammulina velutipes on H2O2-induced oxidative damage in PC12 cells
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Neuroprotective effects of six components from Flammulina velutipes on H2O2-induced oxidative damage in PC12 cells
چکیده انگلیسی


- Neuroprotective effect on PC12 cells of six components from F. velutipes was studied.
- Antioxidant activity of phillyrin and formononetin were superior to other components.
- All components except apigenin inhibited the PC12 apoptosis via endogenous pathway.
- All components except apigenin reduced Bax and Cyt-C levels and elevated Bcl-2 level.

This study investigated the neuroprotection of six components from Flammulina velutipes on H2O2-induced oxidative damage in PC12 cells. The lactate dehydrogenase leakage rate, malondialdehyde equivalent, reactive oxygen species and glutathione levels and superoxide dismutase activity were measured. Hoechst 33258 staining and the annexin V/PI method were used to determine the apoptosis rate. Finally, the expression levels of BCL2-Associated X, B-cell lymphoma-2, and cytochrome-C were determined by western blotting. Results suggested that arbutin, epicatechin, phillyrin, kaempferol and formononetin protected cell membrane, and formononetin (123.6 ± 3.11%) exhibited the lowest lactate dehydrogenase leakage rate. Meanwhile, formononetin reduced reactive oxygen species level and malondialdehyde equivalent, whereas phillyrin raised glutathione level and superoxide dismutase activity. Moreover, all components except apigenin significantly reduced BCL2-Associated X protein and cytochrome-C expression and promoted B-cell lymphoma-2 protein expression. Our findings suggest that all components except apigenin mediate the apoptosis of PC12 cells via the endogenous pathway.

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ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Functional Foods - Volume 37, October 2017, Pages 586-593
نویسندگان
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