Kim Dagyeong, Kim Yoonjeong, Kim Younghwa
Department of Food Science and Biotechnology, Kyungsung University, Busan 48434, Republic of Korea.
Antioxidants (Basel). 2023 Aug 21;12(8):1650. doi: 10.3390/antiox12081650.
The aim of this study was to investigate the effects of different cooking methods on the hepatoprotective effects of purple sweet potatoes against alcohol-induced damage in HepG2 cells. Purple sweet potatoes ( L. Danjami) were subjected to different cooking methods, including steaming, roasting, and microwaving. Steaming resulted in a higher cytoprotective effect against alcohol damage than the other cooking methods. Additionally, the highest inhibition of glutathione depletion and production of reactive oxygen species against alcohol-induced stress were observed in raw and/or steamed purple sweet potatoes. Compared to roasted and/or microwaved samples, steamed samples significantly increased the expression of NADPH quinone oxidoreductase 1, heme oxygenase 1, and gamma glutamate-cysteine ligase in alcohol-stimulated HepG2 cells via the activation of nuclear factor erythroid 2-related factor 2. Moreover, ten anthocyanins were detected in the raw samples, whereas five, two, and two anthocyanins were found in the steamed, roasted, and microwaved samples, respectively. Taken together, steaming purple sweet potatoes could be an effective cooking method to protect hepatocytes against alcohol consumption. These results provide useful information for improving the bioactive properties of purple sweet potatoes using different cooking methods.
本研究旨在探讨不同烹饪方法对紫薯保护HepG2细胞免受酒精诱导损伤的肝脏保护作用的影响。紫薯（L. Danjami）采用不同烹饪方法处理，包括蒸、烤和微波加热。与其他烹饪方法相比，蒸制对酒精损伤具有更高的细胞保护作用。此外，在生紫薯和/或蒸制紫薯中观察到对酒精诱导应激的谷胱甘肽消耗抑制作用最强，活性氧生成最少。与烤制和/或微波加热的样品相比，蒸制样品通过激活核因子红细胞2相关因子2，显著增加了酒精刺激的HepG2细胞中NADPH醌氧化还原酶1、血红素加氧酶1和γ-谷氨酰半胱氨酸连接酶的表达。此外，在生样品中检测到10种花青素，而在蒸制、烤制和微波加热的样品中分别发现5种、2种和2种花青素。综上所述，蒸制紫薯可能是一种保护肝细胞免受酒精侵害的有效烹饪方法。这些结果为利用不同烹饪方法改善紫薯的生物活性提供了有用信息。
