Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/62103
標題: Antioxidant properties of water-soluble polysaccharides from Antrodia cinnamomea in submerged culture
作者: Tsai, M.C.
顏國欽
Song, T.Y.
Shih, P.H.
Yen, G.C.
關鍵字: Antrodia cinnamomea;polysaccharide;antioxidant;DNA damage;dna-damage;glutathione;camphorata;cells;mycelia;stress;injury;oxygen;level;rat
Project: Food Chemistry
期刊/報告no:: Food Chemistry, Volume 104, Issue 3, Page(s) 1115-1122.
摘要: 
Antrodia cinnamomea, a well-known tradition Chinese medicine, possesses anti-tumor, anti-oxidation activities and stimulates the immune system. The aim of this study was to investigate the protective effect of water-soluble polysaccharides from the fermented filtrate and mycelia of Antrodia cinnamomea in submerged culture (ACSC) on hydrogen peroxide-induced cytotoxicity and DNA damage in Chang liver cells. Oxidative DNA damage was evaluated by single cell gel electrophoresis (Comet assay) or by the formation of 8-hydroxy-deoxyguanosine (8-OHdG) adducts. The polysaccharides isolated by ion-exchange chromatography contained glucose, xylose, galactose, arabinose, and mannose. The results showed that incubation of Chang liver cells with isolated polysaccharides at 200 mu g/mL for 5 h prior to H2O2 treatment (50 mu M, 30 min) significantly reduced oxidative DNA damage as detected by the formation of comet tail DNA and 8-OHdG adducts by 89% and 69%, respectively. Pre-treatment Chang liver cells with polysaccharides also reduced the levels of thiobarbituric acid reactive substances (TBARS) (p < 0.01) and intracellular reactive species (ROS) (p < 0.01) induced by H2O2- Moreover, glutathione S-transferase (GST) and the GSH/GSSG ratio were significantly increased in Chang liver cells pre-incubated with the polysaccharides (p < 0.01). These results demonstrate that polysaccharides in ASCS have antioxidant properties which may involve up-regulation of GST activity, maintenance of normal GSH/GSSG ratio, and scavenging of ROS. (c) 2007 Elsevier Ltd. All rights reserved.
URI: http://hdl.handle.net/11455/62103
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2007.01.018
Appears in Collections:食品暨應用生物科技學系

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