The Protective Effect of Antioxidant Enriched Fractions from Colored Potatoes Against Hepatotoxic Oxidative Stress in Cultured Hepatocytes and Mice

详细信息    查看全文

• 作者：Da Hye Kim ; Myungsuk Kim ; Sang-Bin Oh ; Kyung Mi Lee ; Sang Min Kim ; Chu Won Nho ; Won Byong Yoon ; Kyungsu Kang and Cheol-Ho Pan
• 刊名：Journal of Food Biochemistry
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：41
• 期：1
• 全文大小：390K
• ISSN：1745-4514

文摘

Herein, we prepared standardized antioxidant-enriched fractions from red (AFR) and purple (AFP) colored potatoes and evaluated their protective effects against hepatotoxicity induced by oxidative stress. The major compound contained in both AFR and AFP was 5-caffeoylquinic acid. Experiments in vitro showed that AFR and AFP protected against HepG2 cell death induced by tert-butyl hydroperoxide (t-BHP) as determined by cell viability assay. AFR and AFP recovered alanine aminotransferase (ALT) and aspartate aminotransferase (AST) enzyme activities, which increased by t-BHP treatment in HepG2 cells. AFR and AFP also inhibited the cleavage of PARP and caspase-3 in HepG2 cells. Moreover, in vivo experiments in mice showed that AFR and AFP protected against t-BHP-induced hepatotoxicity and recovered serum ALT and AST enzyme activities. AFR and AFP also rescued serum antioxidant enzyme activities, catalase and glutathione peroxidase, which were disturbed by t-BHP treatment. Our data clearly demonstrate that AFR and AFP protect against hepatic damage induced by oxidative stress.