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Article: Sichuan pepper attenuates H2O2‐induced apoptosis via antioxidant activity and up‐regulating heme oxygenase‐1 gene expression in primary rat hepatocytes

TitleSichuan pepper attenuates H2O2‐induced apoptosis via antioxidant activity and up‐regulating heme oxygenase‐1 gene expression in primary rat hepatocytes
Authors
Keywordsliver
reactive oxygen species
Rutaceae
Zanthoxylum bungeanum Maxim
Issue Date2017
PublisherWiley-Blackwell Publishing, Inc. The Journal's web site is located at https://onlinelibrary.wiley.com/journal/17454514
Citation
Journal of Food Biochemistry, 2017, v. 41 n. 6, p. article no. e12403 How to Cite?
AbstractSichuan 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. Practical applications: The present study demonstrated that Sichuan pepper water extract (SP) could enhance the cellular antioxidant ability in hepatocytes. SP is an effective antioxidant that can be consumed regularly as a functional food for the prevention of oxidative stress‐related liver diseases.
Persistent Identifierhttp://hdl.handle.net/10722/271261
ISSN
2017 Impact Factor: 1.552
2015 SCImago Journal Rankings: 0.424

 

DC FieldValueLanguage
dc.contributor.authorZhang, H-
dc.contributor.authorZhou, X-
dc.contributor.authorWong, MHY-
dc.contributor.authorMan, KY-
dc.contributor.authorPin, WK-
dc.contributor.authorYeung, JHK-
dc.contributor.authorKwan, YW-
dc.contributor.authorLeung, GPH-
dc.contributor.authorHoi, PM-
dc.contributor.authorLee, SMY-
dc.contributor.authorChan, CO-
dc.contributor.authorMok, DKW-
dc.contributor.authorYu, PHF-
dc.contributor.authorChan, SW-
dc.date.accessioned2019-06-24T01:06:29Z-
dc.date.available2019-06-24T01:06:29Z-
dc.date.issued2017-
dc.identifier.citationJournal of Food Biochemistry, 2017, v. 41 n. 6, p. article no. e12403-
dc.identifier.issn0145-8884-
dc.identifier.urihttp://hdl.handle.net/10722/271261-
dc.description.abstractSichuan 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. Practical applications: The present study demonstrated that Sichuan pepper water extract (SP) could enhance the cellular antioxidant ability in hepatocytes. SP is an effective antioxidant that can be consumed regularly as a functional food for the prevention of oxidative stress‐related liver diseases.-
dc.languageeng-
dc.publisherWiley-Blackwell Publishing, Inc. The Journal's web site is located at https://onlinelibrary.wiley.com/journal/17454514-
dc.relation.ispartofJournal of Food Biochemistry-
dc.rightsThis is the peer reviewed version of the following article: [FULL CITE], which has been published in final form at [Link to final article using the DOI]. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions.-
dc.subjectliver-
dc.subjectreactive oxygen species-
dc.subjectRutaceae-
dc.subjectZanthoxylum bungeanum Maxim-
dc.titleSichuan pepper attenuates H2O2‐induced apoptosis via antioxidant activity and up‐regulating heme oxygenase‐1 gene expression in primary rat hepatocytes-
dc.typeArticle-
dc.identifier.emailLeung, GPH: gphleung@hkucc.hku.hk-
dc.identifier.authorityLeung, GPH=rp00234-
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1111/jfbc.12403-
dc.identifier.scopuseid_2-s2.0-85030115405-
dc.identifier.hkuros297960-
dc.identifier.volume41-
dc.identifier.issue6-
dc.identifier.spagearticle no. e12403-
dc.identifier.epagearticle no. e12403-
dc.publisher.placeUnited States-

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