Antioxidant Effects of Alperujo Extract Arbequina and Frantoio Varieties on MIN6 β-Cells Subjected to Stress with Glucose or H2O2Report as inadecuate




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Alperujo, anantioxidant-rich by-product of olive oil extraction, could protect β-cells against oxidative damage. Ourgoal was to study the antioxidant effects of an alperujo extract AE on MIN6 β-cells challenged with glucose orhydrogen peroxide. MIN6 β-cells werechallenged with glucose 100 mM or H2O2 0.15 mM, withor without AE 20 μM phenol. Reactive oxygen species, intracellular iron Fe,insulin, glucose uptake, and mRNA gene expression of Uncoupling Protein-2UCP-2, Thioredoxin TRDX, p47phox, and the ratio Bax-Bcl-2 were measured.ROS increased when the stressors were incubated with AE p < 0.05 and p <0.01, respectively. Intracellular Fe increased in glucose presence 100 mM p <0.001. Insulin secretion improved when cells were pre-incubated with AE p <0.001 and glucose uptake increased when cells were pre-incubated with AE for 3days and then further treated with glucose p < 0.001. After 3 days of AEalone, mRNA relative expression of UCP-2 and TRDX increased p < 0.001 andafter 5 days p47phox, also increased. The Bax-Bcl-2 ratio tended to decrease inthe samples pre-incubated with AE. The Alperujo extract,in vitro, had a pro-oxidant behavior, however pre-incubating MIN6 β-cells with AE tended to protect themagainst apoptosis, thereby enhancing insulin secretion.

KEYWORDS

Alperujo, Oxidative Stress, Apoptosis, Glucose, β-Cells

Cite this paper

González, C. , Andrews, M. , Leiva, E. , Quispe, C. and Arredondo, M. 2014 Antioxidant Effects of Alperujo Extract Arbequina and Frantoio Varieties on MIN6 β-Cells Subjected to Stress with Glucose or H2O2. Food and Nutrition Sciences, 5, 1280-1289. doi: 10.4236-fns.2014.513139.





Author: César González, Mónica Andrews, Elba Leiva, Cristina Quispe, Miguel Arredondo

Source: http://www.scirp.org/



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