Persimmon vinegar polyphenols protect against hydrogen peroxide-induced cellular oxidative stress via Nrf2 signalling pathway
文献类型： 外文期刊
第一作者： Zou, Bo
作者： Zou, Bo;Xiao, Gengsheng;Xu, Yujuan;Wu, Jijun;Yu, Yuanshan;Fu, Manqin
作者机构：
关键词： Persimmon vinegar polyphenols; LC-TOF-MS/MS; Hydrogen peroxide; Oxidative stress; Nrf-2
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
ISSN： 0308-8146
年卷期： 2018 年 255 卷
页码：
收录情况： SCI
摘要： Since polyphenols are known to exhibit antioxidative properties, we prepared and characterized persimmon vinegar polyphenols (PVP) in this study. Furthermore, we investigated the protective effect of PVP on hydrogen peroxide (H2O2)-induced oxidative stress in HepG2 cells and its underlying mechanisms. Our results showed that flavon-3-ols were the predominant polyphenols in PVP. Pre-treatment with PVP significantly decreased (p < 0.05) H2O2-induced cell damage in a dose-dependent manner, accompanied by decrease in lactate dehydrogenase (LDH) leakage, aminotransferase activities, and ROS accumulation. Moreover, PVP upregulated the expression of antioxidative enzymes, such as heme oxygenase-1 (HO-1) and NAD(P)H: quinone oxidoreductase 1 (NQO1), and increased the levels of glutathione. Western blotting results showed that PVP induced the nuclear translocation of nuclear factor (erythroid-derived-2)-related factor 2 (Nrf2). Taken together, our results indicated that PVP effectively protected HepG2 cells against oxidative stress via activation of the Nrf2 antioxidative pathway.
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