Institute of Biochemistry and Molecular Biology I, Faculty of Medicine, Heinrich-Heine-University Düsseldorf, PO Box 101007, D-40001 Düsseldorf, Germany.
Food Funct. 2014 Feb;5(2):285-90. doi: 10.1039/c3fo60471c.
In the current study, we evaluated and compared, for the first time in a cell model, the effect of lycopene alone or in association with various antioxidants present in tomato such as α-tocopherol or naringenin, on their capacity to protect against oxidative stress generated in human dermal fibroblasts (hdf) exposed to ultraviolet-A (UVA) light. UVA irradiation of hdf led to a reduced cell viability in a dose dependent manner. Similar effects were observed when cells were exposed to lycopene. This reduction was suppressed in the presence of naringenin but not with α-tocopherol. Reactive oxygen species production was strongly induced by UVA irradiation. Only co-incubation with naringenin (highest level) was able to inhibit this effect. The combination of lycopene : naringenin further increased the stability of the carotenoid. Heme-oxygenase 1 (HO-1) expression was induced by UVA irradiation but none of the antioxidants inhibited this effect at the concentrations used in the study. Indeed, lycopene (1 μM) led to a further 2.5-fold rise in the UVA-induced HO-1 expression. However, this effect was suppressed by concomitant addition of naringenin. In our study, naringenin prevents oxidative degradation of lycopene. These results strengthen the hypothesis that combinations of dietary antioxidants present in tomato other than lycopene alone could play a role in the health effects of tomato as evidenced by epidemiological studies.
在当前的研究中，我们首次在细胞模型中评估和比较了番茄中存在的各种抗氧化剂（如α-生育酚或柚皮素）与番茄红素单独或联合使用对保护人真皮成纤维细胞（hdf）免受紫外线-A（UVA）照射产生的氧化应激的能力。UVA 照射 hdf 会导致细胞活力呈剂量依赖性降低。当细胞暴露于番茄红素时，也观察到类似的效果。这种减少在柚皮素存在的情况下受到抑制，但在α-生育酚存在的情况下不受抑制。UVA 照射强烈诱导活性氧的产生。只有与柚皮素（最高水平）共孵育才能抑制这种作用。番茄红素与柚皮素的组合进一步提高了类胡萝卜素的稳定性。HO-1 表达被 UVA 照射诱导，但在研究中使用的浓度下，没有一种抗氧化剂能抑制这种作用。事实上，番茄红素（1μM）导致 UVA 诱导的 HO-1 表达进一步增加了 2.5 倍。然而，这种作用被同时添加柚皮素所抑制。在我们的研究中，柚皮素可防止番茄红素的氧化降解。这些结果加强了这样一种假设，即番茄中存在的除番茄红素以外的膳食抗氧化剂的组合可能在番茄的健康效应中发挥作用，这一点已被流行病学研究所证实。
