Hsieh Chiu-Lan, Yen Gow-Chin, Chen Hui-Yin
Department of Food and Nutrition, Hung-Kuang University, 34 Chungchie Road, Shalu, Taichung 43302, Taiwan.
J Agric Food Chem. 2005 Jul 27;53(15):6151-5. doi: 10.1021/jf050707a.
The exposure of mammalian cells to UV light induces various deleterious responses. Some of the major harmful effects are DNA damage, cell membrane peroxidation, systemic immune suppression, and aging acceleration. Reactive oxygen species and free radicals are believed to be largely responsible for some of the deleterious effects of UV upon cells. Typical administration of antioxidants has recently proved to represent a successful strategy for protecting the cells against UV-mediated oxidative damage. The objective of this study was to investigate the inhibitory effect of phenolic acids (caffeic acid, ferulic acid, gallic acid, and protocatechuic acid) on oxidative damage in human erythrocytes and low-density lipoprotein (LDL) induced by UVB radiation. The results revealed that the thiobarbituric acids reactive substances induced by UVB were decreased from 2.78 to 0.12-0.89 nmol MDA/mg protein in erythrocyte ghost and from 0.72 to 0.14-0.43 nmol MDA/mg protein in LDL by the addition of phenolic acids (100 muM). Caffeic acid, ferulic acid, and gallic acid exhibited over 85 and 60% inhibitory effect toward UVB-induced oxidation in erythrocytes and LDL, respectively. Phenolic acids, especially gallic acid, could maintain the normal glutathione levels and glutathione peroxidase activity in hemolysate from erythrocytes that were exposed to UVB radiation in comparison with untreated control. The results indicate that the antioxidant activities of caffeic acid and ferulic acid play a potential role in protection against UVB oxidative damage to human erythrocytes and LDL.
哺乳动物细胞暴露于紫外线下会引发各种有害反应。一些主要的有害影响包括DNA损伤、细胞膜过氧化、全身免疫抑制和加速衰老。活性氧和自由基被认为在很大程度上是紫外线对细胞产生某些有害影响的原因。最近已证明，典型的抗氧化剂给药是保护细胞免受紫外线介导的氧化损伤的一种成功策略。本研究的目的是调查酚酸（咖啡酸、阿魏酸、没食子酸和原儿茶酸）对UVB辐射诱导的人红细胞和低密度脂蛋白（LDL）氧化损伤的抑制作用。结果显示，通过添加酚酸（100 μM），UVB诱导的硫代巴比妥酸反应性物质在红细胞膜中从2.78降至0.12 - 0.89 nmol MDA/mg蛋白质，在LDL中从0.72降至0.14 - 0.43 nmol MDA/mg蛋白质。咖啡酸、阿魏酸和没食子酸分别对UVB诱导的红细胞和LDL氧化表现出超过85%和60%的抑制作用。与未处理的对照相比，酚酸，尤其是没食子酸，可以维持暴露于UVB辐射的红细胞溶血产物中的正常谷胱甘肽水平和谷胱甘肽过氧化物酶活性。结果表明，咖啡酸和阿魏酸的抗氧化活性在保护人类红细胞和LDL免受UVB氧化损伤方面发挥着潜在作用。
