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    Title: Napiergrass (Pennisetum purpureum S.) protects oxidative damage of biomolecules and modulates antioxidant enzyme activity
    Authors: Hui Mei Yu
    Bor-Sen Wang
    Heuy Ling Chu
    Lee-Wen Chang
    Wen-Jye Yen
    Chia-Jung Lin
    Pin-Der Duh
    Contributors: 食品科技系
    Keywords: Napiergrass
    Low-density lipoprotein (LDL)
    Oxidative stress
    Antioxidant enzymes
    Nitric oxide
    Date: 2007-12
    Issue Date: 2010-01-15 14:39:57 (UTC+8)
    Abstract: The effects of water extract of napiergrass (Pennisetum purpureum S.) (WEN) on oxidative damage of biomolecules and modulation of antioxidant enzyme activity were investigated. The results showed that WEN displayed marked free radical scavenging, reducing power, as well as ferrous ions chelating effects. WEN has a dose-dependent response for protective action on oxidation of phospholipid, deoxyribose and low-density lipoprotein (LDL) in the range of 0–0.5 mg/ml, indicating that WEN had in vitro protective action on oxidative damage of biomolecules. Oxidative stress induced by H2O2 significantly decreased the viability of BNL cells. However, addition of WEN in the medium protected cells from H2O2-induced cytotoxicity. Furthermore, treatment of cells with WEN in the range of 0–0.2 mg/ml displayed protective effect from H2O2 induced oxidation in a concentration dependent manner. With respect to the effect of WEN on antioxidant enzymes, the results showed the WEN at 0.2 mg/ml enhanced activities of glutathione peroxidase (GPX), glutathione reductase (GR), glutathione transferase (GST) and catalase (CAT) in BNL cells by 2.93-, 35.8-, 4.23-, and 2.78-fold, respectively, compared to the control; WEN increased the GSH content by 3.2-fold, implying that WEN may up-regulate the levels of GSH and antioxidant enzymes in BNL cells. WEN scavenged NO generated by a NO donor, sodium nitroprusside (SNP) and suppressed NO production in lipopolysaccharide (LPS)-activated macrophage RAW 264.7 cells. The determination of ascorbic acid and total anthocyanins as well as HPLC analysis revealed that ascorbic acid, rutin, epicatechin, anthocyanins, p-coumaric acid, quercetin and catechin were present in WEN, which function as in vitro antioxidants by virtue of their ability to scavenge ROS and RNS. Overall, the results obtained showed that WEN is rich in antioxidant components and they can serve as an excellent potential for use as a natural phytochemicals source.
    Relation: Food Chemistry 105(4): p.1364-1374
    Appears in Collections:[Dept. of Pharmacy] Periodical Articles
    [Dept. of Food Science & Technology] Periodical Articles
    [Dept. of Biotechnology (including master's program)] Periodical Articles

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