食品科学 ›› 2017, Vol. 38 ›› Issue (11): 220-224.doi: 10.7506/spkx1002-6630-201711035

• 营养卫生 • 上一篇    下一篇

干酪乳杆菌对HepG2细胞抗氧化功能的影响

陈 佩,党 辉   

  1. 1.陕西理工大学生物科学与工程学院,陕西 汉中 723001;2.陕西广播电视大学,益生菌功能及应用协同创新中心,陕西 西安 710119;3.陕西师范大学食品工程与营养科学学院,陕西 西安 710062;4.江南大学食品学院,江苏 无锡 214122
  • 出版日期:2017-06-15 发布日期:2017-06-19

Effect of Lactobacillus casei on Antioxidant Function of HepG2 Cells

CHEN Pei, DANG Hui   

  1. 1. School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China;2. Collaborative Innovation Center for Function and Application in Probiotics, Shaanxi Radio & TV University, Xi’an 710119, China;3. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710062, China;4. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
  • Online:2017-06-15 Published:2017-06-19

摘要: 目的:研究干酪乳杆菌(Lactobacillus casei)对氧化应激状态下HepG2细胞抗氧化功能的影响。方法:将培养的HepG2细胞分为3 组:对照组(不加H2O2)、模型组(加入H2O2)、乳杆菌组(加入干酪乳杆菌和H2O2)。细胞培养至12 h和24 h时分别测定其上清液和细胞裂解液的抗氧化活性。利用4’,6-二脒基-2-苯基吲哚对HepG2细胞进行染色,在荧光显微镜下观察不同处理对细胞形态的影响。结果:添加干酪乳杆菌12 h后,与模型组相比,细胞上清液中的总抗氧化力(total antioxidant capacity,T-AOC)、谷胱甘肽过氧化物酶(glutathione peroxidase,GSHPx)和过氧化氢酶(catalase,CAT)活力分别提高了80%、30%和124%(P<0.05),细胞裂解液中的超氧化物歧化酶(superoxide dismutase,SOD)活力显著增加了22%(P<0.05);24 h后,细胞上清液中的T-AOC、SOD活力、GSH-Px活力、CAT活力和过氧化物酶的活力都显著增加(P<0.05),还原型谷胱甘肽和丙二醛的含量分别显著降低了29%和63%(P<0.05)。细胞裂解液中SOD活力比模型组显著降低了20%(P<0.05)。加入干酪乳杆菌后,细胞受损数量明显减少,降低了56%,大部分细胞形态正常。结论:在体外条件下,干酪乳杆菌可以提高氧化应激状态下HepG2细胞的抗氧化能力。

关键词: 干酪乳杆菌, HepG2细胞, 抗氧化, 氧化应激, 细胞裂解液

Abstract: Objective: This experiment was conducted to study the effect of Lactobacillus casei on antioxidant function of HepG2 cells under oxidative stress. Methods: HepG2 cells were randomly divided into 3 groups: control, model (H2O2 induced oxidative stress) and treatment (H2O2 plus Lactobacillus casei) groups. Antioxidant activity in culture supernatants and lysates of HepG2 cells at 12 and 48 h were measured. 4’,6-diamidino-2-phenylindole (DAPI) staining was applied to observe cell morphology in different groups by fluorescence microscopy. Results: Total antioxidant capacity (T-AOC), and glutathione peroxidase (GSH-Px) and catalase (CAT) activities in the culture supernatant, as well as superoxide dismutase (SOD) activity in the cell lysate at 12 h in the treatment group significantly increased by 80%, 30%, 124% and 22%, respectively when compared with their counterparts in the model group (P < 0.05). At 24 h, the activities of T-AOC, SOD, GSH-Px, CAT and peroxidase (POD) were significantly increased (P < 0.05), and the content of glutathione (GSH) and malondialdehyde (MDA) in the culture supernatant in the treatment group significantly decreased by 29% and 63% (P < 0.05); a significant decrease of 20% in SOD activity in the cell lysate was observed for the treatment group compared with the model group (P < 0.05). Moreover, the number of damaged cells was reduced in the treatment group than that in the model group, and most cells in the former group had normal morphology. Conclusion: The addition of Lactobacillus casei could increase antioxidant function of HepG2 cells under oxidative stress.

Key words: Lactobacillus casei, HepG2 cells, antioxidant, oxidative stress, cell lysates

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