PMID- 24741396
OWN - NLM
STAT- PubMed-not-MEDLINE
DCOM- 20140417
LR  - 20220409
IS  - 1976-1457 (Print)
IS  - 2005-6168 (Electronic)
IS  - 1976-1457 (Linking)
VI  - 8
IP  - 2
DP  - 2014 Apr
TI  - Antioxidative effects of fermented sesame sauce against hydrogen peroxide-induced 
      oxidative damage in LLC-PK1 porcine renal tubule cells.
PG  - 138-45
LID - 10.4162/nrp.2014.8.2.138 [doi]
AB  - BACKGROUND/OBJECTIVES: This study was performed to investigate the in vitro 
      antioxidant and cytoprotective effects of fermented sesame sauce (FSeS) against 
      hydrogen peroxide (H2O2)-induced oxidative damage in renal proximal tubule 
      LLC-PK1 cells. MATERIALS/METHODS: 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl 
      radical ((*)OH), and H2O2 scavenging assay was used to evaluate the in vitro 
      antioxidant activity of FSeS. To investigate the cytoprotective effect of FSeS 
      against H2O2-induced oxidative damage in LLC-PK1 cells, the cellular levels of 
      reactive oxygen species (ROS), lipid peroxidation, and endogenous antioxidant 
      enzymes including catalase (CAT), superoxide dismutase (SOD), and glutathione 
      peroxidase (GSH-px) were measured. RESULTS: The ability of FSeS to scavenge DPPH, 
      (*)OH and H2O2 was greater than that of FSS and AHSS. FSeS also significantly 
      inhibited H2O2-induced (500 microM) oxidative damage in the LLC-PK1 cells compared to 
      FSS and AHSS (P < 0.05). Following treatment with 100 microg/mL of FSeS and FSS to 
      prevent H2O2-induced oxidation, cell viability increased from 56.7% (control) to 
      83.7% and 75.6%, respectively. However, AHSS was not able to reduce H2O2-induced 
      cell damage (viability of the AHSS-treated cells was 54.6%). FSeS more 
      effectively suppressed H2O2-induced ROS generation and lipid peroxidation 
      compared to FSS and AHSS (P < 0.05). Compared to the other sauces, FSeS also 
      significantly increased cellular CAT, SOD, and GSH-px activities and mRNA 
      expression (P < 0.05). CONCULUSIONS: These results from the present study suggest 
      that FSeS is an effective radical scavenger and protects against H2O2-induced 
      oxidative damage in LLC-PK1 cells by reducing ROS levels, inhibiting lipid 
      peroxidation, and stimulating antioxidant enzyme activity.
FAU - Song, Jia-Le
AU  - Song JL
AD  - Department of Food Science and Nutrition, Pusan National University, Busan 
      609-735, Korea. ; Kimchi Research Institute, Pusan National University, 2, 
      Busandaehak-ro 63 Beon-gil, Geumjeong, Busan 609-735, Korea.
FAU - Choi, Jung-Ho
AU  - Choi JH
AD  - Daesang R&D, Icheon, Gyeonggi 467-813, Korea.
FAU - Seo, Jae-Hoon
AU  - Seo JH
AD  - Daesang R&D, Icheon, Gyeonggi 467-813, Korea.
FAU - Kil, Jeung-Ha
AU  - Kil JH
AD  - Department of Food Science and Nutrition, Pusan National University, Busan 
      609-735, Korea.
FAU - Park, Kun-Young
AU  - Park KY
AD  - Department of Food Science and Nutrition, Pusan National University, Busan 
      609-735, Korea. ; Kimchi Research Institute, Pusan National University, 2, 
      Busandaehak-ro 63 Beon-gil, Geumjeong, Busan 609-735, Korea.
LA  - eng
PT  - Journal Article
DEP - 20140328
PL  - Korea (South)
TA  - Nutr Res Pract
JT  - Nutrition research and practice
JID - 101311052
PMC - PMC3988501
OTO - NOTNLM
OT  - LLC-PK1 cells
OT  - Oxidative stress
OT  - antioxidant enzymes
OT  - fermented sesame sauce
EDAT- 2014/04/18 06:00
MHDA- 2014/04/18 06:01
PMCR- 2014/04/01
CRDT- 2014/04/18 06:00
PHST- 2013/07/26 00:00 [received]
PHST- 2013/11/26 00:00 [revised]
PHST- 2013/12/17 00:00 [accepted]
PHST- 2014/04/18 06:00 [entrez]
PHST- 2014/04/18 06:00 [pubmed]
PHST- 2014/04/18 06:01 [medline]
PHST- 2014/04/01 00:00 [pmc-release]
AID - 10.4162/nrp.2014.8.2.138 [doi]
PST - ppublish
SO  - Nutr Res Pract. 2014 Apr;8(2):138-45. doi: 10.4162/nrp.2014.8.2.138. Epub 2014 
      Mar 28.