Cytosolic protection against ultraviolet induced DNA damage by blueberry anthocyanins and anthocyanidins in hepatocarcinoma HepG2 cells

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• 作者：Wei Liu (1)
  Xiangyi Lu (1)
  Guangyang He (2)
  Xiang Gao (1)
  Mengxian Li (1)
  Junhua Wu (1)
  Zhenjing Li (1)
  Jihui Wu (3)
  Juncheng Wang (3)
  Cheng Luo (1)
  
• 关键词：Anthocyanins ; Anthocyanidins ; Blueberry ; DNA damage ; p53 ; UV ; irradiation
• 刊名：Biotechnology Letters
• 出版年：2013
• 出版时间：April 2013
• 年：2013
• 卷：35
• 期：4
• 页码：491-498
• 全文大小：360KB
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• 作者单位：Wei Liu (1)
  Xiangyi Lu (1)
  Guangyang He (2)
  Xiang Gao (1)
  Mengxian Li (1)
  Junhua Wu (1)
  Zhenjing Li (1)
  Jihui Wu (3)
  Juncheng Wang (3)
  Cheng Luo (1)
  
  1. Key Laboratory of Food Nutrition and Safety, School of Food Engineering and Biotechnology, Tianjin University of Science and Technology, No. 29, The 13th Avenue, TEDA, Tianjin, 300457, China
  2. School of Life Science, Xiamen University, Xiamen, 361005, China
  3. School of Life Science, Chinese University of Science and Technology, Hefei, 230026, China
  
• ISSN：1573-6776

文摘

UV-induced DNA damage plays a key role in the etiology of certain diseases. The ability of blueberry anthocyanins and anthocyanidins (BA) to protect cellular DNA from UV-induced damage was investigated. BA were extracted by water (BAW), ethanol (BAE) or methanol (BAM). These extracts partially restored proliferation of UV-irradiated HepG2 cells as shown by MTT assay. Treatment with BA extracts at 75?μg/ml decreased reactive oxygen species and decreased DNA damage by tail moment of comet assay and expression of γH2AX in situ. BAM significantly decreased gene and protein expression of p53, phospho-p53 (Ser15), and p21 in UV-irradiated HepG2 cells. BA thus efficiently protects cells from DNA damage in vitro. Blueberry may potentially be used as a good source of naturally radioprotective agents.