Sichuan pepper attenuates H 2 O 2 -induced apoptosis via antioxidant activity and up-regulating heme oxygenase-1 gene expression in primary rat hepatocytes
2017; Wiley; Volume: 41; Issue: 6 Linguagem: Inglês
10.1111/jfbc.12403
ISSN1745-4514
AutoresHuan Zhang, Xuelin Zhou, Marcus Ho Yin Wong, K Man, Wing‐Kwan Pin, John H.K. Yeung, Yiu Wa Kwan, Gph Leung, Maggie Pui Man Hoi, Simon Ming‐Yuen Lee, Chi-On Chan, Daniel Kam‐Wah Mok, Peter H. Yu, Shun‐Wan Chan,
Tópico(s)Ginger and Zingiberaceae research
ResumoJournal of Food BiochemistryVolume 41, Issue 6 e12403 FULL ARTICLE Sichuan pepper attenuates H2O2-induced apoptosis via antioxidant activity and up-regulating heme oxygenase-1 gene expression in primary rat hepatocytes Huan Zhang, Huan Zhang Food Safety and Technology Research Centre, Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hong Kong, ChinaSearch for more papers by this authorXuelin Zhou, Xuelin Zhou School of Biomedical Sciences, Faculty of Medicine, The Chinese University of Hong Kong, Hong Kong, ChinaSearch for more papers by this authorMarcus Ho-Yin Wong, Marcus Ho-Yin Wong Food Safety and Technology Research Centre, Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hong Kong, ChinaSearch for more papers by this authorKa-Yi Man, Ka-Yi Man Food Safety and Technology Research Centre, Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hong Kong, ChinaSearch for more papers by this authorWing-Kwan Pin, Wing-Kwan Pin Food Safety and Technology Research Centre, Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hong Kong, ChinaSearch for more papers by this authorJohn Hok-Keung Yeung, John Hok-Keung Yeung School of Biomedical Sciences, Faculty of Medicine, The Chinese University of Hong Kong, Hong Kong, ChinaSearch for more papers by this authorYiu-Wa Kwan, Yiu-Wa Kwan School of Biomedical Sciences, Faculty of Medicine, The Chinese University of Hong Kong, Hong Kong, ChinaSearch for more papers by this authorGeorge Pak-Heng Leung, George Pak-Heng Leung Department of Pharmacology and Pharmacy, Faculty of Medicine, The University of Hong Kong, Hong Kong, ChinaSearch for more papers by this authorPui-Man Hoi, Pui-Man Hoi State Key Laboratory of Quality Research in Chinese Medicine and Institute of Chinese Medical Sciences, University of Macau, Avenue Padre Tomás Pereira S.J., Taipa, Macau, ChinaSearch for more papers by this authorSimon Ming-Yuen Lee, Simon Ming-Yuen Lee State Key Laboratory of Quality Research in Chinese Medicine and Institute of Chinese Medical Sciences, University of Macau, Avenue Padre Tomás Pereira S.J., Taipa, Macau, ChinaSearch for more papers by this authorChi-On Chan, Chi-On Chan State Key Laboratory of Chinese Medicine and Molecular Pharmacology (Incubation), Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hong Kong, ChinaSearch for more papers by this authorDaniel Kam-Wah Mok, Daniel Kam-Wah Mok Food Safety and Technology Research Centre, Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hong Kong, China State Key Laboratory of Chinese Medicine and Molecular Pharmacology (Incubation), Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hong Kong, ChinaSearch for more papers by this authorPeter Hoi-Fu Yu, Peter Hoi-Fu Yu Department of Food and Health Sciences, Faculty of Science and Technology, Technological and Higher Education Institute of Hong Kong, Hong Kong, ChinaSearch for more papers by this authorShun-Wan Chan, Corresponding Author Shun-Wan Chan swchan@vtc.edu.hk bcswchan@polyu.edu.hk orcid.org/0000-0001-8238-798X Food Safety and Technology Research Centre, Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hong Kong, China State Key Laboratory of Chinese Medicine and Molecular Pharmacology (Incubation), Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hong Kong, China Department of Food and Health Sciences, Faculty of Science and Technology, Technological and Higher Education Institute of Hong Kong, Hong Kong, ChinaCorrespondence Shun-Wan Chan, Department of Food and Health Sciences, Faculty of Science and Technology, Technological and Higher Education Institute of Hong Kong, Hong Kong, China. Email: swchan@vtc.edu.hk; bcswchan@polyu.edu.hkSearch for more papers by this author Huan Zhang, Huan Zhang Food Safety and Technology Research Centre, Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hong Kong, ChinaSearch for more papers by this authorXuelin Zhou, Xuelin Zhou School of Biomedical Sciences, Faculty of Medicine, The Chinese University of Hong Kong, Hong Kong, ChinaSearch for more papers by this authorMarcus Ho-Yin Wong, Marcus Ho-Yin Wong Food Safety and Technology Research Centre, Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hong Kong, ChinaSearch for more papers by this authorKa-Yi Man, Ka-Yi Man Food Safety and Technology Research Centre, Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hong Kong, ChinaSearch for more papers by this authorWing-Kwan Pin, Wing-Kwan Pin Food Safety and Technology Research Centre, Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hong Kong, ChinaSearch for more papers by this authorJohn Hok-Keung Yeung, John Hok-Keung Yeung School of Biomedical Sciences, Faculty of Medicine, The Chinese University of Hong Kong, Hong Kong, ChinaSearch for more papers by this authorYiu-Wa Kwan, Yiu-Wa Kwan School of Biomedical Sciences, Faculty of Medicine, The Chinese University of Hong Kong, Hong Kong, ChinaSearch for more papers by this authorGeorge Pak-Heng Leung, George Pak-Heng Leung Department of Pharmacology and Pharmacy, Faculty of Medicine, The University of Hong Kong, Hong Kong, ChinaSearch for more papers by this authorPui-Man Hoi, Pui-Man Hoi State Key Laboratory of Quality Research in Chinese Medicine and Institute of Chinese Medical Sciences, University of Macau, Avenue Padre Tomás Pereira S.J., Taipa, Macau, ChinaSearch for more papers by this authorSimon Ming-Yuen Lee, Simon Ming-Yuen Lee State Key Laboratory of Quality Research in Chinese Medicine and Institute of Chinese Medical Sciences, University of Macau, Avenue Padre Tomás Pereira S.J., Taipa, Macau, ChinaSearch for more papers by this authorChi-On Chan, Chi-On Chan State Key Laboratory of Chinese Medicine and Molecular Pharmacology (Incubation), Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hong Kong, ChinaSearch for more papers by this authorDaniel Kam-Wah Mok, Daniel Kam-Wah Mok Food Safety and Technology Research Centre, Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hong Kong, China State Key Laboratory of Chinese Medicine and Molecular Pharmacology (Incubation), Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hong Kong, ChinaSearch for more papers by this authorPeter Hoi-Fu Yu, Peter Hoi-Fu Yu Department of Food and Health Sciences, Faculty of Science and Technology, Technological and Higher Education Institute of Hong Kong, Hong Kong, ChinaSearch for more papers by this authorShun-Wan Chan, Corresponding Author Shun-Wan Chan swchan@vtc.edu.hk bcswchan@polyu.edu.hk orcid.org/0000-0001-8238-798X Food Safety and Technology Research Centre, Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hong Kong, China State Key Laboratory of Chinese Medicine and Molecular Pharmacology (Incubation), Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hong Kong, China Department of Food and Health Sciences, Faculty of Science and Technology, Technological and Higher Education Institute of Hong Kong, Hong Kong, ChinaCorrespondence Shun-Wan Chan, Department of Food and Health Sciences, Faculty of Science and Technology, Technological and Higher Education Institute of Hong Kong, Hong Kong, China. Email: swchan@vtc.edu.hk; bcswchan@polyu.edu.hkSearch for more papers by this author First published: 19 September 2017 https://doi.org/10.1111/jfbc.12403Citations: 2 Funding information: Hong Kong Polytechnic University; The Shenzhen Basic Research Program (Project code: JCYJ20140819153305694); The Faculty of Science and Technology, Technological and Higher Education Institute of Hong Kong; Faculty Development Scheme, Research Grants Council (Project code: UGC/FDS25/M06/16) Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract Sichuan pepper, a well-known traditional Chinese spice, is popularly used in Chinese cuisine. In this study, the antioxidant activities of Sichuan pepper water extract (SP) were evaluated both chemically [in 2,2-diphenyl-1-(2,4,6-trinitrophenyl) hydrazyl (DPPH) assay] and biologically [in 2,2′-azobis-(2-amidinopropane) (AAPH)-induced haemolysis assay]. The protective effect of SP against H2O2-induced cytotoxicity in primary Sprague Dawley rat hepatocytes was investigated by using cell viability assay, nuclear staining, intracellular reactive oxygen species (ROS) measurement and flow cytometry. It was found to possess high total phenolic content as assessed by the Folin–Ciocalteu method. The antiapoptotic effect of SP may be mediated, in part, by significantly inhibiting intracellular ROS generation and depletion of the mitochondrial membrane potential. SP was also found to enhance the cellular antioxidant defense system through up-regulating heme oxygenase-1 expression. SP is an effective antioxidant that can be consumed regularly as a functional food for the prevention of oxidative stress-related liver diseases. Practical applications The present study demonstrated that Sichuan pepper water extract (SP) could enhance the cellular antioxidant ability in hepatocytes. SP is an effective antioxidant that can be consumed regularly as a functional food for the prevention of oxidative stress-related liver diseases. CONFLICT OF INTEREST There is no conflict of interest associated with the authors of this paper. Citing Literature Volume41, Issue6December 2017e12403 RelatedInformation
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