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Sichuan pepper attenuates H2O2-induced apoptosis via antioxidant activity and up-regulating heme oxygenase-1 gene expression in primary rat hepatocytes
Zhang, Huan1; Zhou, Xuelin2; Wong, Marcus Ho-Yin1; Man, Ka-Yi1; Pin, Wing-Kwan1; Yeung, John Hok-Keung2; Kwan, Yiu-Wa2; Leung, George Pak-Heng3; Hoi, Pui-Man4; Lee, Simon Ming-Yuen4; Chan, Chi-On5; Mok, Daniel Kam-Wah1,5; Yu, Peter Hoi-Fu6; Chan, Shun-Wan1,5,6
2017-12
Source PublicationJOURNAL OF FOOD BIOCHEMISTRY
ISSN0145-8884
Volume41Issue:6
Abstract

Sichuan pepper, a well-known traditional Chinese spice, is popularly used in Chinese cuisine. In this study, the antioxidant activities of Sichuan pepper water extract (SP) were evaluated both chemically [in 2,2-diphenyl-1-(2,4,6-trinitrophenyl) hydrazyl (DPPH) assay] and biologically [in 2,2-azobis-(2-amidinopropane) (AAPH)-induced haemolysis assay]. The protective effect of SP against H2O2-induced cytotoxicity in primary Sprague Dawley rat hepatocytes was investigated by using cell viability assay, nuclear staining, intracellular reactive oxygen species (ROS) measurement and flow cytometry. It was found to possess high total phenolic content as assessed by the Folin-Ciocalteu method. The antiapoptotic effect of SP may be mediated, in part, by significantly inhibiting intracellular ROS generation and depletion of the mitochondrial membrane potential. SP was also found to enhance the cellular antioxidant defense system through up-regulating heme oxygenase-1 expression. SP is an effective antioxidant that can be consumed regularly as a functional food for the prevention of oxidative stress-related liver diseases.

KeywordLiver Reactive Oxygen Species Rutaceae Zanthoxylum Bungeanum Maxim
DOI10.1111/jfbc.12403
URLView the original
Indexed BySCI
Language英语
WOS Research AreaBiochemistry & Molecular Biology ; Food Science & Technology
WOS SubjectBiochemistry & Molecular Biology ; Food Science & Technology
WOS IDWOS:000417120500002
PublisherWILEY
The Source to ArticleWOS
Fulltext Access
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Cited Times [WOS]:2   [WOS Record]     [Related Records in WOS]
Document TypeJournal article
CollectionInstitute of Chinese Medical Sciences
Affiliation1.Food Safety and Technology Research Centre, Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hong Kong, China
2.School of Biomedical Sciences, Faculty of Medicine, The Chinese University of Hong Kong, Hong Kong, China
3.Department of Pharmacology and Pharmacy, Faculty of Medicine, The University of Hong Kong, Hong Kong, China
4.State Key Laboratory of Quality Research in Chinese Medicine and Institute of Chinese Medical Sciences, University of Macau, Avenue Padre Tomas Pereira S.J., Taipa, Macau, China
5.State Key Laboratory of Chinese Medicine and Molecular Pharmacology (Incubation), Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hong Kong, China
6.Department of Food and Health Sciences, Faculty of Science and Technology, Technological and Higher Education Institute of Hong Kong, Hong Kong, China
Recommended Citation
GB/T 7714
Zhang, Huan,Zhou, Xuelin,Wong, Marcus Ho-Yin,et al. Sichuan pepper attenuates H2O2-induced apoptosis via antioxidant activity and up-regulating heme oxygenase-1 gene expression in primary rat hepatocytes[J]. JOURNAL OF FOOD BIOCHEMISTRY,2017,41(6).
APA Zhang, Huan.,Zhou, Xuelin.,Wong, Marcus Ho-Yin.,Man, Ka-Yi.,Pin, Wing-Kwan.,...&Chan, Shun-Wan.(2017).Sichuan pepper attenuates H2O2-induced apoptosis via antioxidant activity and up-regulating heme oxygenase-1 gene expression in primary rat hepatocytes.JOURNAL OF FOOD BIOCHEMISTRY,41(6).
MLA Zhang, Huan,et al."Sichuan pepper attenuates H2O2-induced apoptosis via antioxidant activity and up-regulating heme oxygenase-1 gene expression in primary rat hepatocytes".JOURNAL OF FOOD BIOCHEMISTRY 41.6(2017).
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