Napiergrass (Pennisetum purpureum S.) protects oxidative damage of biomolecules and modulates antioxidant enzyme activity

doi:10.1016/j.foodchem.2007.05.003

Chia Nan University of Pharmacy & Science Institutional Repository > 藥理學院 > 藥學系(所) > 期刊論文 > Item 310902800/22293

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標題:	Napiergrass (Pennisetum purpureum S.) protects oxidative damage of biomolecules and modulates antioxidant enzyme activity
作者:	Hui Mei Yu Bor-Sen Wang Heuy Ling Chu Lee-Wen Chang Wen-Jye Yen Chia-Jung Lin Pin-Der Duh
貢獻者:	食品科技系生物科技系
關鍵字:	Napiergrass Low-density lipoprotein (LDL) Oxidative stress Glutathione Antioxidant enzymes Nitric oxide
日期:	2007-12
上傳時間:	2010-01-15 14:39:57 (UTC+8)
摘要:	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.
關聯:	Food Chemistry 105(4)： p.1364-1374
显示于类别:	[藥學系(所)] 期刊論文 [ 食品科技系 ] 期刊論文 [生物科技系(所)] 期刊論文

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