Reactive oxygen substances (ROS) and reactive nitrogen substances (RNS) are putatively involved in a number of chronic diseases and in aging. Among these, the hydroxyl radical is one of the most aggressive reacting with almost every molecule in the living cell including DNA, lipids, proteins and carbohydrates. Many vegetables used in the Mediterranean diet have been shown to possess protective effects against peroxyl radicals. In the present researhc we tested the activity of water-soluble extracts of mushroom, onion, white cabbage, and yellow bell pepper against H2O2 induced cell toxicity in IMR32. Cells were treated with H2O2 for 24h and reduction of MTT was used as cell viability assay. For protection assays, cells were pre-treated for 1h with the extracts obtained by centrifugation of the vegetable homogenate processed at 2°C or heated at 102°C. MTT assays showed that viability of H1O2 treated IMR32 cells was increased when cells were pre-incubated with mushroom, onion, yellow bell pepper, and white cabbage prepared at 2°C. The boiing procedure did not change significantly the effect of onion and yellow bell pepper, while it increased the efficacy of white cabbage and decreased the effect of mushroom. The positive results obtained with the mushroom exract were also confirmed by citofluorimetric analysis. A 27.7% cell survival was measured in IMR32 exposed to H2O2; this value was increased to 38.4% by a pre-exposure to mushroom (+2°C). The in vitro protective activity value of these vegetable extracts against H2O2-induced oxidative stress underscores the potential value and the importance of a careful search for antioxidants of dietary origin.

Vegetable extracts protect IMR32 cells against H2O2 induced toxicity

LANNI, CRISTINA;GAZZANI, GABRIELLA;DAGLIA, MARIA;PAPETTI, ADELE;GOVONI, STEFANO;RACCHI, MARCO
2001-01-01

Abstract

Reactive oxygen substances (ROS) and reactive nitrogen substances (RNS) are putatively involved in a number of chronic diseases and in aging. Among these, the hydroxyl radical is one of the most aggressive reacting with almost every molecule in the living cell including DNA, lipids, proteins and carbohydrates. Many vegetables used in the Mediterranean diet have been shown to possess protective effects against peroxyl radicals. In the present researhc we tested the activity of water-soluble extracts of mushroom, onion, white cabbage, and yellow bell pepper against H2O2 induced cell toxicity in IMR32. Cells were treated with H2O2 for 24h and reduction of MTT was used as cell viability assay. For protection assays, cells were pre-treated for 1h with the extracts obtained by centrifugation of the vegetable homogenate processed at 2°C or heated at 102°C. MTT assays showed that viability of H1O2 treated IMR32 cells was increased when cells were pre-incubated with mushroom, onion, yellow bell pepper, and white cabbage prepared at 2°C. The boiing procedure did not change significantly the effect of onion and yellow bell pepper, while it increased the efficacy of white cabbage and decreased the effect of mushroom. The positive results obtained with the mushroom exract were also confirmed by citofluorimetric analysis. A 27.7% cell survival was measured in IMR32 exposed to H2O2; this value was increased to 38.4% by a pre-exposure to mushroom (+2°C). The in vitro protective activity value of these vegetable extracts against H2O2-induced oxidative stress underscores the potential value and the importance of a careful search for antioxidants of dietary origin.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11571/579254
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