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杨梅（Sieb. et Zucc.）果渣酒通过调控HepG2细胞中Keap1/Nrf2信号通路对过氧化氢诱导的氧化应激的保护作用

Protective Effect of Chinese Bayberry ( Sieb. et Zucc.) Pomace Wine on Oxidative Stress of Hydrogen Peroxide by Regulating Keap1/Nrf2 Pathway in HepG2 Cells.

作者信息

Jiang Jing, Zhu Yanyun, Wang Mengting, Chen Jianchu

机构信息

National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.

Zhejiang University Zhongyuan Institute, Zhengzhou 450001, China.

出版信息

Foods. 2023 Apr 30;12(9):1863. doi: 10.3390/foods12091863.

DOI:10.3390/foods12091863
PMID:37174401
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10178721/
Abstract

Chinese bayberry ( Sieb. et Zucc.) pomace wine (CPW) is fruity and rich in bioactive compounds, with high nutritional value and antioxidant activities. This study aims to investigate the protective effect of CPW on the oxidative damage induced by hydrogen peroxide in human hepatocellular carcinoma (HepG2) cells and CPW's possible underlying mechanism. The fluorescence assay results revealed that CPW pre-treatment inhibited intracellular reactive oxygen species (ROS) accumulation in HO-induced HepG2 cells and cell membrane injury. Meanwhile, CPW remarkably enhanced the activity of antioxidant enzymes including superoxide dismutase (SOD), catalase (CAT), glutathione reductase (GR), and the content of glutathione (GSH). Moreover, CPW pretreatment significantly regulated the expression of Kelch-like ECH-associated protein 1 (Keap1)/nuclear factor erythroid 2-related factor 2 (Nrf2) pathway-associated genes ( () and () and its downstream antioxidant genes (, and the () ) in HepG2 cells. These data demonstrated that CPW prevented HO-induced oxidative stress by regulating the Keap1/Nrf2 signaling pathway.

摘要

杨梅（Sieb. et Zucc.）果渣酒（CPW）果香浓郁，富含生物活性化合物，具有很高的营养价值和抗氧化活性。本研究旨在探讨CPW对过氧化氢诱导的人肝癌（HepG2）细胞氧化损伤的保护作用及其可能的潜在机制。荧光测定结果显示，CPW预处理可抑制HO诱导的HepG2细胞内活性氧（ROS）积累及细胞膜损伤。同时，CPW显著增强了包括超氧化物歧化酶（SOD）、过氧化氢酶（CAT）、谷胱甘肽还原酶（GR）在内的抗氧化酶活性以及谷胱甘肽（GSH）含量。此外，CPW预处理显著调节了HepG2细胞中Kelch样ECH相关蛋白1（Keap1）/核因子红细胞2相关因子2（Nrf2）信号通路相关基因（ （）和 （））及其下游抗氧化基因（ 、 和 （））的表达。这些数据表明，CPW通过调节Keap1/Nrf2信号通路预防了HO诱导的氧化应激。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/12d9/10178721/6f13d6507616/foods-12-01863-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/12d9/10178721/fd7bc4edcd73/foods-12-01863-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/12d9/10178721/09f34cd8af74/foods-12-01863-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/12d9/10178721/496e7304a1b1/foods-12-01863-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/12d9/10178721/84d5f29d8beb/foods-12-01863-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/12d9/10178721/ad432230300b/foods-12-01863-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/12d9/10178721/7d3ee1064175/foods-12-01863-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/12d9/10178721/6f13d6507616/foods-12-01863-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/12d9/10178721/fd7bc4edcd73/foods-12-01863-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/12d9/10178721/09f34cd8af74/foods-12-01863-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/12d9/10178721/496e7304a1b1/foods-12-01863-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/12d9/10178721/84d5f29d8beb/foods-12-01863-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/12d9/10178721/ad432230300b/foods-12-01863-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/12d9/10178721/7d3ee1064175/foods-12-01863-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/12d9/10178721/6f13d6507616/foods-12-01863-g007.jpg

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