Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/62022
標題: Protective effects of fucoxanthin against ferric nitrilotriacetate-induced oxidative stress in murine hepatic BNL CL.2 cells
作者: Liu, C.L.
胡淼琳
Liang, A.L.
Hu, M.L.
關鍵字: Fucoxanthin;Ferric nitrilotriacetate;Oxidative damage;Antioxidant;Hepatocytes;cultured rat hepatocytes;tumor promotion;dna-damage;fe-nta;carcinogenesis;antioxidant;glutathione;metabolites;generation;toxicity
Project: Toxicology in Vitro
期刊/報告no:: Toxicology in Vitro, Volume 25, Issue 7, Page(s) 1314-1319.
摘要: 
Fucoxanthin is a carotenoid that is rich in some seaweed. Although fucoxanthin has been reported to possess radical-scavenging activities in vitro, little is known whether it may protect against iron-induced oxidative stress in cultured cells. In this study, we examined the protection of fucoxanthin against oxidative damage in BNL CL.2 cells induced by ferric nitrilotriacetate (Fe-NTA). The data show that incubation of BNL CL.2 cells with Fe-NTA for 30 min significantly decreased cell proliferation, whereas pretreatment with fucoxanthin (1-20 mu M) for 24 h significantly recovered cell proliferation in a dose-dependent manner. In addition, fucoxanthin pretreatment significantly decreased intracellular reactive oxygen species (ROS) and DNA damage in BNL CL.2 cells incubated with Fe-NTA for 30 min. Moreover, fucoxanthin markedly decreased the level of thiobarbituric acid-reactive substances (TBARS) and protein carbonyl contents in BNL CL.2 cells induced by Fe-NTA. By contrast, fucoxanthin significantly increased the levels of GSH in a concentration-dependent manner. These results demonstrate that fucoxanthin at 1-20 mu M effectively prevents cytotoxicity in BNL CL.2 cells treated with Fe-NTA, and that the protective effect is likely associated with decreased intracellular ROS. TBARS, protein carbonyl contents and increased GSH levels. Crown Copyright (C) 2011 Published by Elsevier Ltd. All rights reserved.
URI: http://hdl.handle.net/11455/62022
ISSN: 0887-2333
DOI: 10.1016/j.tiv.2011.04.023
Appears in Collections:食品暨應用生物科技學系

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