Shilei Wang , Jianchang Jin , Yi Wu , Nuo Chen , Baiyi Chu , Wei Wang , Nan Wang
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引用次数: 0
摘要
激活抗氧化反应元件（ARE）途径有助于保护细胞免受氧化应激。在之前的研究中，来自软壳龟的Asn-Cys-Ala和Cys-Thr-Ala在HepG2细胞模型中显示出强大的ARE-luciferase诱导剂活性。本研究研究了Asn-Cys-Ala和Cys-Thr-Ala对HepG2细胞核因子（红细胞衍生2）样2/ kelch样ECH-associated protein 1 （Nrf2/Keap1）系统的影响。结果表明，Asn-Cys-Ala和Cys-Thr-Ala通过降低Keap1的水平来稳定Nrf2水平，从而调控Nrf2/ARE通路。Asn-Cys-Ala和Cys-Thr-Ala的细胞抗氧化活性EC50分别为81.53和58.60 μM。结果还表明，用Asn-Cys-Ala和Cys-Thr-Ala处理可以降低h2o2诱导的细胞内活性氧（ROS）、丙二醛（MDA）水平和抗氧化酶活性(超氧化物歧化酶，SOD；谷胱甘肽过氧化物酶；过氧化氢酶，CAT (p <；0.05)。
Two turtle-derived tripeptides as ARE-luciferase inducers suppress H2O2-induced oxidative stress
Activation of the Antioxidant response element (ARE) pathway contributes to protecting cells against oxidative stress. In the previous study, Asn-Cys-Ala and Cys-Thr-Ala derived from soft-shelled turtles demonstrated potent ARE-luciferase inducer activity in the HepG2 cell model. In this study, the effects of Asn-Cys-Ala and Cys-Thr-Ala on the Nuclear factor (erythroid-derived 2)-like 2/ Kelch-like ECH-associated protein 1 (Nrf2/Keap1) system in HepG2 cells were studied. The results showed that Asn-Cys-Ala and Cys-Thr-Ala regulated the Nrf2/ARE pathway by stabilizing the Nrf2 levels, which was achieved by decreasing the levels of Keap1. The EC50 values for the cellular antioxidant activity of Asn-Cys-Ala and Cys-Thr-Ala were 81.53 and 58.60 μM, respectively. And the results also demonstrated that treatment with Asn-Cys-Ala and Cys-Thr-Ala could reduce the H2O2-induced changes in intracellular Reactive Oxygen Species (ROS), Malondialdehyde (MDA) levels, and antioxidant enzyme activity (Superoxide dismutase, SOD; Glutathione peroxidase, GSH-Px; Catalase, CAT) (p < 0.05).
期刊介绍：
Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies.
The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients.
The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.
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