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Taurine 11 pp 661-674 | Cite as

Cytoprotective Effects of an Aqueous Extracts from Atrina Pectinate Meat in H2O2-Induced Oxidative Stress in a Human Hepatocyte

  • Eun-Ji Shin
  • Eui Joeng Han
  • Hee-Jin Han
  • Kyungsook Jung
  • Soo-Jin Heo
  • Eun-A Kim
  • Kil-Nam Kim
  • Sang-Cheol Kim
  • Min-Jeong Seo
  • Ihn-Sil Kwak
  • Min Ju Kim
  • Ginnae AhnEmail author
  • WonWoo Lee
Conference paper
Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 1155)

Abstract

In the present study, we investigated the antioxidant activity of an aqueous extract from Atrina pectinate meat (APW) against H2O2-induced oxidative stress in a human hepatocyte. The extraction yield of APW was 30.01 ± 0.83% and which contained the highest taurine content among free amino acid contents. APW led to the high antioxidant activity showing 2,2-azino-bis(3-ethylbenzthiazoline)-6-sulfonic acid (ABTS) radical scavenging activity, good reducing power and oxygen radical absorbance capacity (ORAC) value. Also, the results showed that APW improved the cell viability decreased by H2O2 stimulation as well as the reduction of intracellular reactive oxygen species (ROS) generation in hepatocytes. Additionally, APW up-regulated the production of antioxidant mechanisms related enzymes such as catalase and superoxide dismutase (SOD), compared to the only H2O2-treated hepatocytes. Moreover, APW increased the expressions of nuclear Nrf2 and cytosolic HO-1 in H2O2-treated hepatocytes. Interestingly, the treatment of ZnPP, a HO-1 inhibitor abolished the cell viability and intracellular ROS generation induced by APW treatment. In conclusion, this study suggests that APW protects H2O2 induced oxidative stress via up-regulating of Nrf2/HO-1 signal pathway in hepatocytes.

Keywords

Atrina pectinate Anti-oxidant Hepatocytes Nrf2/HO-1 signal pathway 

Notes

Acknowledgement

This research was supported by Basic Science Research Program through the National Research Foundation of Korea(NRF) funded by the Ministry of Education(2018R1A6A1A03024314).

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Copyright information

© Springer Nature Singapore Pte Ltd. 2019

Authors and Affiliations

  • Eun-Ji Shin
    • 1
  • Eui Joeng Han
    • 1
  • Hee-Jin Han
    • 1
  • Kyungsook Jung
    • 2
  • Soo-Jin Heo
    • 3
  • Eun-A Kim
    • 3
  • Kil-Nam Kim
    • 4
  • Sang-Cheol Kim
    • 5
  • Min-Jeong Seo
    • 5
  • Ihn-Sil Kwak
    • 6
  • Min Ju Kim
    • 1
  • Ginnae Ahn
    • 1
    • 7
    Email author
  • WonWoo Lee
    • 5
  1. 1.Department of Food Technology and NutritionChonnam National UniversityYeosuRepublic of Korea
  2. 2.Natural Product Material Research CenterKorea Research Institute of Bioscience and BiotechnologyJeongeup-siRepublic of Korea
  3. 3.Jeju International Marine Science Center for Research & EducationKorea Institute of Ocean Science & Technology (KIOST)JejuRepublic of Korea
  4. 4.Chuncheon Center, Korea Basic Science Institute (KBSI)ChuncheonRepublic of Korea
  5. 5.Freshwater Biosources Utilization Bureau, Bioresources Industrialization Support DivisionNakdonggang National Institute of Biological Resources (NNIBR)SangjuRepublic of Korea
  6. 6.Faculty of Marine TechnologyChonnam National UniversityYeosuRepublic of Korea
  7. 7.Department of Marine Bio-Food SciencesChonnam National UniversityYeosuRepublic of Korea

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