Abstract:

The aim of this study was to investigate the protective effect of ethanol extract from bamboo salt sauce (BSSE) on
H2O2-induced oxidative damage in porcine renal epithelial (LLC-PK1) cells. The LLC-PK1 cells were first incubated with
different concentrations of BSSE (10–200 μg/mL) for 24 h, and then exposed to H2O2 (500 μmol/L) for 4 h. MTT assay was
used to evaluate the cell viability. The cellular levels of reactive oxygen species (ROS), lipid peroxidation, and antioxidant
enzymes including catalase (CAT), superoxide dismutase (SOD), glutathione peroxidase (GSH-Px) and glutathione (GSH)
were measured. In addition, mRNA levels of these antioxidant enzymes were determined by RT-PCR assay. BSSE was able
to increase the cell viability, and also decrease the cellular levels of ROS, lipid peroxidation, as well as increase the activity
and mRNA expression of antioxidant enzymes when compared with those in control cells. These results suggest that BSSE
showed a protective effect against H2O2-induced oxidative damage in LLC-PK1 cells through inhibiting lipid peroxidation,
deceasing ROS levels, and increasing antioxidant system activities.

Key words: bamboo salt soy sauce, oxidative damage, antioxidant, LLC-PK1 cells