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Taurine 11 pp 717-727 | Cite as

Protective Effect of Hot Water Extract of Loliolus Beka Gray Meat Against Palmitate-Induced HUVEC Damage

  • WonWoo Lee
  • Eui Jeong Han
  • Eun-Ji Shin
  • Hee-Jin Han
  • Ginnae AhnEmail author
  • Seon-Heui ChaEmail author
Conference paper
Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 1155)

Abstract

Endothelial dysfunction is a critical factor in the development of diabetes-mediated cardiovascular complications. Free fatty acids (FFA), such as palmitate, which are elevated in diabetes and obesity, have been shown to mediate endothelial dysfunction, perhaps related to oxidative stress and inflammation. Taurine ameliorates endothelial dysfunction induced by diabetes. However, there has been no reports on the effect of Loliolus beka gray meat extracts, which contain large amounts of taurine. Here, we investigated the protective effect of a hot water extract of Loliolus beka gray meat (LBM), on palmitate-induced cell damage in human umbilical vein endothelial cells (HUVEC). The LBM extract was found to inhibit palmitate-induced cytotoxicity and DNA damage. In addition, the LBM extract reduced the level of reactive oxygen species (ROS) and nitric oxide (NO), as well as pro-inflammatory cytokines in HUVEC. These results suggest that the LBM extract protects against palmitate-induced cytotoxicity in HUVECs. Therefore, potential therapeutic and/or inhibitors of vascular disease may be derived from the LBM extract.

Keywords

Loliolus beka gray meat Loliolus beka Vascular disease Taurine Lipotoxicity 

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).

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Copyright information

© Springer Nature Singapore Pte Ltd. 2019

Authors and Affiliations

  1. 1.Freshwater Biosources Utilization Bureau, Bioresources Industrialization Support DivisionNakdonggang National Institute of Biological Resources (NNIBR)SangjuRepublic of Korea
  2. 2.Department of Food Technology and NutritionChonnam National UniversityYeosuRepublic of Korea
  3. 3.Department of Marine Bio-Food SciencesChonnam National UniversityYeosuRepublic of Korea
  4. 4.Department of Marine BioindustryHanseo UniversitySeosanRepublic of Korea

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