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  • Title: Protective Effects of An Water Extracts Prepared from Loliolus beka Gray Meat Against H2O2-Induced Oxidative Stress in Chang Liver Cells and Zebrafish Embryo Model.
    Author: Han EJ, Um JH, Kim EA, Lee W, Kang N, Oh JY, Park SY, Jeon YJ, Ahn CB, Lee SH, Ahn G.
    Journal: Adv Exp Med Biol; 2017; 975 Pt 1():585-601. PubMed ID: 28849484.
    Abstract:
    In this study, we first evaluated protective effects of Loliolus beka in a human liver cell line and zebrafish embryo model with its anti-oxidant activity. First, we prepared the water extract from L. beka meat (LBMW) at room temperature for 24 h and revealed it consisted of a rich taurine. LBMW exhibited the scavenging effects against 2,2-azino-bis(3-ethylbenzthiazoline)-6-sulfonic acid (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals and hydrogen peroxide (H2O2) as well as the high value of oxygen radical absorbance capacity (ORAC). Also, the hydroxyl radical-induced DNA damage was dose-dependently reduced by the treatment of LBMW. In addition, LBMW showed no cytotoxicity and reduced the production of reactive oxygen species (ROS) in H2O2-treated hepatocytes. Moreover, LBMW regulated the expression of an anti-apoptotic molecule, Bcl-2 and the expression of pro-apoptotic molecules, Bax and PARP in H2O2-treated hepatocytes as well as the increment of antioxidant mediated-HO-1 and Nrf2 protein expression. In further study, LBMW improved the survival rate and decreased the production of ROS in H2O2-treated zebrafish embryo model. Therefore, our results suggest that Loliolus beka has protective effects against H2O2-induced oxidative stress and may be used as a potential source for functional foods.
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