Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Protective Effects of Natural Phytochemicals on the Lipid Peroxides Induced Apoptosis in the Human Endothelial ECV 304 Cells

  • Kim, Ae-Jung (Department of Food and Nutrition, Hyejeon College) ;
  • Kim, Mae-Wha (Department of Food and Nutrition, Sungshin Women's University) ;
  • Kang, Young-Hee (Department of Food & Nutrition, Hallym University) ;
  • Lee, Myoung-Sook (Department of Food and Nutrition, Sungshin Women's University)
  • Published : 2009.04.30
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Abstract

The final bio-metabolites of lipid peroxidation (LPO) such as 4-hydroxynonenal (4-HNE) and malondialdehyde (MDA) have been suggested to mediate the oxidative stress-linked pathological incidences. Natural phytochemicals such as polyphenolic compounds in green tea have been known in preventing the LPO induced cellular growth inhibition and apoptosis. We investigated that green tea ethanol extracts (GTE) inhibit LPO-induced apoptosis in ECV 304 cells. GTE had time- or dose-dependent anti-apoptotic effects as evidenced by changes in cell morphology, MTT assay, DNA fragmentation, LPO production, and the Western blotting for apoptotic expression. In the 4-HNE-induced apoptosis model, GTE $10-20{\mu}g/mL$ decreased cell death through decreasing LPO production. GTE protected 4-HNE induced apoptosis, as evidence with down regulation of mitochondrial signaling such as cytochrome C and caspase-3 activity. GTE increased bcl2, survival signaling protein, compared to 4-HNE alone within 6 hr incubation. Since polyphenols in GTE are effective antioxidants in endothelial ECV 304 cells, we suggested that natural polyphenols might be anti-atherosclerotic.

Keywords

References

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