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Taurine 11 pp 471-482 | Cite as

Taurine-Containing Hot Water Extract of Octopus Ocellatus Meat Prevents Methylglyoxal-Induced Vascular Damage

  • Seon-Heui Cha
  • Eui Jeong Han
  • Ginnae Ahn
  • Hee-Sook JunEmail author
Conference paper
Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 1155)

Abstract

Endothelial cell dysfunction (ECD) is a broad term, which implies dysregulation of endothelial cell functions. Several factors contribute to ECD including high blood pressure, high cholesterol levels, diabetes, obesity, hyperglycemia, and advanced glycation end products (AGEs). The highly reactive dicarbonyl methylglyoxal (MGO) is mainly formed as byproduct of glycolysis. Therefore, high blood glucose levels result in increased MGO accumulation. Taurine-rich foods are considered to protect against various diseases including vasculopathy and to exert anti-aging effects. Here, we investigated the protective effect of hot water extract of Octopus ocellatus meat (OOM), which contains high amounts of taurine, on MGO-induced cell damage in human umbilical vein endothelial cells and zebrafish embryos. Hot water extract of OOMinhibited MGO-induced cytotoxicity and DNA damage, as well as AGEs accumulation. In addition, hot water extract of OOM protected against vascular damage in zebrafish embryos. These results suggest that hot water extract of OOM possesses protective activity against MGO-induced cytotoxicity in both umbilical vein endothelial cells and zebrafish embryos. Therefore, it could be used as a dietary source of an agent for the prevention of vascular diseases.

Keywords

Seaweed Octopus ocellatus meat Octopus ocellatus Diabetic complication Taurine Vascular disease 

Abbreviations

AGEs

advance glycation end products

ECD

endothelial cell dysfunction

EGFP

enhanced green fluorescent protein

HUVECs

human umbilical vein endothelial cells

MGO

methylglyoxal

OOM

Octopus ocellatus meat

Notes

Acknowledgements

This work was supported by the Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Science, ICT, & Future Planning (2017R1D1A1B03033794, 2016R1A2B2013347).

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Copyright information

© Springer Nature Singapore Pte Ltd. 2019

Authors and Affiliations

  • Seon-Heui Cha
    • 1
  • Eui Jeong Han
    • 2
  • Ginnae Ahn
    • 3
    • 4
  • Hee-Sook Jun
    • 5
    Email author
  1. 1.Department of Marine BioindustryHanseo UniversitySeosanRepublic of Korea
  2. 2.Department of Food Technology and Nutrition, Department of Marine Bio-Food SciencesChonnam National UniversityYeosuRepublic of Korea
  3. 3.Department of Food Technology and NutritionChonnam National UniversityYeosuRepublic of Korea
  4. 4.Department of Marine Bio-Food SciencesChonnam National UniversityYeosuRepublic of Korea
  5. 5.Gachon Medical Research Institute, Gil HospitalIncheonRepublic of Korea

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