Polysaccharides from Annona Muricata Leaves Protect Against H2O2-Induced Oxidative Stress in H9c2 Myoblasts.

IF 2 3区 农林科学 Q4 CHEMISTRY, MEDICINAL Journal of medicinal food Pub Date : 2025-02-01 Epub Date: 2025-02-03 DOI:10.1089/jmf.2024.k.0237
Bo-Gyeong Yoo, Jun-Pyo Hong, Bo Sun Kang, Eui-Baek Byun, Eui-Hong Byun
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Abstract

The purpose of this study was to investigate the antioxidant effects of Annona muricata leaf polysaccharide extract (ALPE) against oxidative stress induced by hydrogen peroxide (H2O2) in H9c2 myoblasts. The cells showed a cell viability of around 70% following exposure to 150 μM H2O2. In addition, ALPE was noncytotoxic to H9c2 myoblasts at 10-1000 μg/mL concentrations. As confirmed by MTT analysis and Annexin V/propidium iodide staining, ALPE treatment was found to protect H9c2 myoblasts exposed to H2O2. This protection is achieved by inhibiting reactive oxygen species levels and inducing superoxide dismutase and catalase activity. Furthermore, ALPE downregulated the activation of Bax, caspase-3, -8, and -9 but upregulated Bcl-2, thereby preventing H2O2-stimulated cytotoxicity in H9c2 myoblasts. ALPE activated the Nrf2/heme oxygenase-1 signaling cascade. Collectively, ALPE treatment decreased H2O2-induced oxidative stress. Therefore, ALPE can potentially be used as a natural resource with antioxidant properties.

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番荔枝叶多糖对h2o2诱导的H9c2成肌细胞氧化应激的保护作用。
本研究旨在探讨番荔枝叶多糖提取物(ALPE)对H2O2诱导的H9c2成肌细胞氧化应激的抗氧化作用。暴露于150 μM H2O2后,细胞存活率约为70%。此外,ALPE在10-1000 μg/mL浓度下对H9c2成肌细胞无细胞毒性。MTT分析和膜联蛋白V/碘化丙啶染色证实,ALPE处理对H2O2暴露的H9c2成肌细胞有保护作用。这种保护是通过抑制活性氧水平和诱导超氧化物歧化酶和过氧化氢酶活性来实现的。此外,ALPE下调Bax、caspase-3、-8和-9的激活,上调Bcl-2,从而阻止h2o2刺激的H9c2成肌细胞毒性。ALPE激活Nrf2/血红素氧化酶-1信号级联。总的来说,ALPE处理降低了h2o2诱导的氧化应激。因此,ALPE可以作为一种具有抗氧化性能的天然资源。
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来源期刊
Journal of medicinal food
Journal of medicinal food 医学-食品科技
CiteScore
4.50
自引率
0.00%
发文量
154
审稿时长
4.5 months
期刊介绍: Journal of Medicinal Food is the only peer-reviewed journal focusing exclusively on the medicinal value and biomedical effects of food materials. International in scope, the Journal advances the knowledge of the development of new food products and dietary supplements targeted at promoting health and the prevention and treatment of disease.
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