食品科学 ›› 2014, Vol. 35 ›› Issue (1): 244-249.doi: 10.7506/spkx1002-6630-201323048

• 营养卫生 • 上一篇    下一篇

生姜油树脂对过氧化氢引起RAW264.7巨噬细胞损伤的保护作用

卞梦瑶1,方 勇2,裴 斐1,赵立艳1,辛志宏1,安辛欣1,杨方美1,胡秋辉1,*   

  1. 1.南京农业大学食品科技学院,江苏 南京 210095;2.南京财经大学食品科学与工程学院,江苏 南京 210046
  • 收稿日期:2013-09-25 修回日期:2013-12-10 出版日期:2014-01-15 发布日期:2014-01-22
  • 通讯作者: 胡秋辉 E-mail:kuangdabmy@126.com
  • 基金资助:

    国家公益性行业(农业)科研专项(200903018)

Protective Effects of Ginger Oleoresin on Hydrogen Peroxide-Induced Toxicity in Cultured RAW 264.7 Cells

BIAN Meng-yao1, FANG Yong2, PEI Fei1, ZHAO Li-yan1, XIN Zhi-hong1, AN Xin-xin1, YANG Fang-mei1, HU Qiu-hui1,*   

  1. 1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;
    2. College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210046, China
  • Received:2013-09-25 Revised:2013-12-10 Online:2014-01-15 Published:2014-01-22
  • Contact: HU Qiu-hui E-mail:kuangdabmy@126.com

摘要:

目的:研究生姜油树脂对过氧化氢引起的RAW264.7巨噬细胞损伤的影响。方法:以生姜油树脂为研究对象,建立RAW264.7细胞的过氧化氢损伤模型,测定质量浓度分别为1、3、5 μg/mL的生姜油树脂联合过氧化氢对RAW264.7细胞和细胞培养液中丙二醛、谷胱甘肽、超氧化物歧化酶以及谷胱甘肽过氧化物酶等抗氧化指标的影响。结果:生姜油树脂各剂量组均能显著缓解过氧化氢引起的RAW264.7细胞的损伤,降低细胞及细胞培养液内的丙二醛含量,提高谷胱甘肽含量以及超氧化物歧化酶和谷胱甘肽过氧化物酶的活性,其中5 μg/mL生姜油树脂对过氧化氢引起的细胞损伤的保护作用效果最好。结论:生姜油树脂对过氧化氢引起的RAW264.7细胞损伤具有保护作用,其作用机制可能是生姜油树脂通过调节细胞氧化还原系统,提高抗氧化能力,有效清除自由基的产生,从而对细胞的氧化性损伤起保护作用。

关键词: 生姜油树脂, RAW264.7, 过氧化氢, 抗氧化

Abstract:

Objective: To study the protective effects of ginger oleoresin on alleviating oxidative damage induced by hydrogen
peroxide (H2O2) in RAW 264.7 cells. Methods: A cell model of oxidative damage was established by H2O2 treatment. RAW
264.7 cells were treated with different concentrations of ginger oleoresin plus H2O2 (0.2 mmol/L). Malondialdehyde (MDA),
glutathione (GSH), superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) in these cell and culture medium
were measured. Results: Ginger oleoresin with different concentrations significantly attenuated the oxidative damage
induced by H2O2. in these cells. Ginger oleoresin decreased the MDA content, increased the GSH content and the activity of
SOD and GSH-Px in a dose-dependent manner with the optimal concentration being 5 μg/mL. Conclusion: Ginger oleoresin
has protective effects on H2O2-induced injury in RAW 264.7 cells by up-regulating cellular redox system and reducing the
level of free radicals.

Key words: ginger oleoresin, RAW 264.7, hydrogen peroxide, antioxidant capacity

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