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    题名: Antioxidative and Anti-Inflammatory Neuroprotective Effects of Astaxanthin and Canthaxanthin in Nerve Growth Factor Differentiated PC12 Cells
    作者: 詹恭巨;CHan, Kung-Chi;蒙美津;Mong, Mei-Chin;殷梅津;Yin, Mei-Chin
    贡献者: 保健系
    关键词: anti-inflammatory;antioxidative;astaxanthin;canthaxanthin;membrane stability;neurodegeneration;neuroprotection;PC12 cells;OXIDATIVE STRESS;PARKINSONS-DISEASE;MITOCHONDRIAL DYSFUNCTION;INFLAMMATORY MARKERS;RAT-BRAIN;NEUROTOXICITY;APOPTOSIS;ACTIVATION;EXPRESSION;STRIATUM
    日期: 2009-09
    上传时间: 2010-03-26 10:46:18 (UTC+8)
    出版者: Asia University
    摘要: Nerve growth factor differentiated PC12 cells were used to examine the antioxidative and antiinflammatory effects of astaxanthin (AX) and canthaxanthin (CX). PC12 cells were pretreated with AX or CX at 10 or 20 mu M, and followed by exposure of hydrogen peroxide (H2O2) or 1-methyl-4-phenylpyridinium ion (MPP+) to induce cell injury. H2O2 or MPP+ treatment significantly decreased cell viability, increased lactate dehydrogenase (LDH) release, enhanced DNA fragmentation, and lowered mitochondrial membrane potential (MMP) (P < 0.05). The pretreatments from AX or CX concentration-dependently alleviated H2O2 or MPP+-induced cell death, LDH release, DNA fragmentation, and MMP reduction (P < 0.05). Either H2O2 or MPP+ treatment significantly increased malonyldialdehyde (MDA) and reactive oxygen species (ROS) formations, decreased glutathione content, and lowered glutathione peroxidase (GPX) and catalase activities (P < 0.05). The pretreatments from AX or CX significantly retained GPX and catalase activities, and decreased MDA and ROS formations (P < 0.05). H2O2 or MPP+ treatment significantly decreased Na+-K+-ATPase activity, elevated caspase-3 activity and levels of interleukin (IL)-1, IL-6, and tumor necrosis factor (TNF)-alpha (P < 0.05); and the pretreatments from these agents significantly restored Na+-K+-ATPase activity, suppressed caspase-3 activity and release of IL-1, IL-6, and TNF-alpha (P < 0.05). Based on the observed antioxidative and anti-inflammatory
    關聯: JOURNAL OF FOOD SCIENCE, 74 (7): H225-H231
    显示于类别:[食品營養與保健生技學系] 期刊論文


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