Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Phloroglucinol Attenuates Free Radical-induced Oxidative Stress

  • So, Mi Jung (Department of Food Science and Nutrition, and Research Institute of Ecology for the Elderly, Pusan National University) ;
  • Cho, Eun Ju (Department of Food Science and Nutrition, and Research Institute of Ecology for the Elderly, Pusan National University)
  • Received : 2014.05.14
  • Accepted : 2014.07.22
  • Published : 2014.09.30
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Abstract

The protective role of phloroglucinol against oxidative stress and stress-induced premature senescence (SIPS) was investigated in vitro and in cell culture. Phloroglucinol had strong and concentration-dependent radical scavenging effects against nitric oxide (NO), superoxide anions ($O_2{^-}$), and hydroxyl radicals. In this study, free radical generators were used to induce oxidative stress in LLC-PK1 renal epithelial cells. Treatment with phloroglucinol attenuated the oxidative stress induced by peroxyl radicals, NO, $O_2{^-}$, and peroxynitrite. Phloroglucinol also increased cell viability and decreased lipid peroxidation in a concentration-dependent manner. WI-38 human diploid fibroblast cells were used to investigate the protective effect of phloroglucinol against hydrogen peroxide ($H_2O_2$)-induced SIPS. Phloroglucinol treatment attenuated $H_2O_2$-induced SIPS by increasing cell viability and inhibited lipid peroxidation, suggesting that treatment with phloroglucinol should delay the aging process. The present study supports the promising role of phloroglucinol as an antioxidative agent against free radical-induced oxidative stress and SIPS.

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References

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