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

doi:10.7506/spkx1002-6630-201323048

Abstract

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

CLC Number:

TS201.2

BIAN Meng-yao1, FANG Yong2, PEI Fei1, ZHAO Li-yan1, XIN Zhi-hong1, AN Xin-xin1, YANG Fang-mei1, HU Qiu-hui1,*. Protective Effects of Ginger Oleoresin on Hydrogen Peroxide-Induced Toxicity in Cultured RAW 264.7 Cells[J]. FOOD SCIENCE, 2014, 35(1): 244-249.

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