An in vitro Approach to Protective Effect of Lactoferrin on Acrylamide-induced Oxidative Damage
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Anais da Academia Brasileira de Ciências (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652022000700711 |
Resumo: | Abstract Acrylamide is a compound that occurs with high temperature during food processing and causes oxidative damage. Recently, the importance of antioxidative components is increasing to prevent oxidative damage. Lactoferrin is an antioxidant protein mainly found in milk. Therefore, the aim of this study is to determine the dose-dependent protective effects of lactoferrin on oxidative damage caused by acrylamide. In this study, HepG2 cell lines were treated with lactoferrin doses (0, 25, 50, 100µM) and half maximal inhibitory concentration of acrylamide. After 24 hours malondialdehyde, superoxide dismutase, catalase and glutathione reductase levels were measured. Acrylamide significantly increased malondialdehyde levels in HepG2 cells compared to the control group; however, catalase, superoxide dismutase and glutathione reductace significantly reduced. On the other hand, added lactoferrin doses (50-100µM) significantly reduced lipid peroxidation levels. Besides, it was found that glutathione reductase, catalase and superoxide dismutase levels significantly increased. As a result, the protective effect of lactoferrin against the oxidative damage caused by acrylamide in HepG2 cells was determined. This effect is thought to be due to the antioxidant capacity of lactoferrin. In this context, it is recommended that more studies are carried out on the mechanism of action of lactoferrin on oxidative stress caused by acrylamide. |
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An in vitro Approach to Protective Effect of Lactoferrin on Acrylamide-induced Oxidative DamageAcrylamideantioxidantlactoferrinoxidative damageAbstract Acrylamide is a compound that occurs with high temperature during food processing and causes oxidative damage. Recently, the importance of antioxidative components is increasing to prevent oxidative damage. Lactoferrin is an antioxidant protein mainly found in milk. Therefore, the aim of this study is to determine the dose-dependent protective effects of lactoferrin on oxidative damage caused by acrylamide. In this study, HepG2 cell lines were treated with lactoferrin doses (0, 25, 50, 100µM) and half maximal inhibitory concentration of acrylamide. After 24 hours malondialdehyde, superoxide dismutase, catalase and glutathione reductase levels were measured. Acrylamide significantly increased malondialdehyde levels in HepG2 cells compared to the control group; however, catalase, superoxide dismutase and glutathione reductace significantly reduced. On the other hand, added lactoferrin doses (50-100µM) significantly reduced lipid peroxidation levels. Besides, it was found that glutathione reductase, catalase and superoxide dismutase levels significantly increased. As a result, the protective effect of lactoferrin against the oxidative damage caused by acrylamide in HepG2 cells was determined. This effect is thought to be due to the antioxidant capacity of lactoferrin. In this context, it is recommended that more studies are carried out on the mechanism of action of lactoferrin on oxidative stress caused by acrylamide.Academia Brasileira de Ciências2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652022000700711Anais da Academia Brasileira de Ciências v.94 suppl.3 2022reponame:Anais da Academia Brasileira de Ciências (Online)instname:Academia Brasileira de Ciências (ABC)instacron:ABC10.1590/0001-3765202220201882info:eu-repo/semantics/openAccessBODUR,MAHMUTAYDOĞDU,GÜLIZARÖZÇELİK,AYŞE ÖZFERYILMAZ,ERKANeng2022-12-02T00:00:00Zoai:scielo:S0001-37652022000700711Revistahttp://www.scielo.br/aabchttps://old.scielo.br/oai/scielo-oai.php||aabc@abc.org.br1678-26900001-3765opendoar:2022-12-02T00:00Anais da Academia Brasileira de Ciências (Online) - Academia Brasileira de Ciências (ABC)false |
dc.title.none.fl_str_mv |
An in vitro Approach to Protective Effect of Lactoferrin on Acrylamide-induced Oxidative Damage |
title |
An in vitro Approach to Protective Effect of Lactoferrin on Acrylamide-induced Oxidative Damage |
spellingShingle |
An in vitro Approach to Protective Effect of Lactoferrin on Acrylamide-induced Oxidative Damage BODUR,MAHMUT Acrylamide antioxidant lactoferrin oxidative damage |
title_short |
An in vitro Approach to Protective Effect of Lactoferrin on Acrylamide-induced Oxidative Damage |
title_full |
An in vitro Approach to Protective Effect of Lactoferrin on Acrylamide-induced Oxidative Damage |
title_fullStr |
An in vitro Approach to Protective Effect of Lactoferrin on Acrylamide-induced Oxidative Damage |
title_full_unstemmed |
An in vitro Approach to Protective Effect of Lactoferrin on Acrylamide-induced Oxidative Damage |
title_sort |
An in vitro Approach to Protective Effect of Lactoferrin on Acrylamide-induced Oxidative Damage |
author |
BODUR,MAHMUT |
author_facet |
BODUR,MAHMUT AYDOĞDU,GÜLIZAR ÖZÇELİK,AYŞE ÖZFER YILMAZ,ERKAN |
author_role |
author |
author2 |
AYDOĞDU,GÜLIZAR ÖZÇELİK,AYŞE ÖZFER YILMAZ,ERKAN |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
BODUR,MAHMUT AYDOĞDU,GÜLIZAR ÖZÇELİK,AYŞE ÖZFER YILMAZ,ERKAN |
dc.subject.por.fl_str_mv |
Acrylamide antioxidant lactoferrin oxidative damage |
topic |
Acrylamide antioxidant lactoferrin oxidative damage |
description |
Abstract Acrylamide is a compound that occurs with high temperature during food processing and causes oxidative damage. Recently, the importance of antioxidative components is increasing to prevent oxidative damage. Lactoferrin is an antioxidant protein mainly found in milk. Therefore, the aim of this study is to determine the dose-dependent protective effects of lactoferrin on oxidative damage caused by acrylamide. In this study, HepG2 cell lines were treated with lactoferrin doses (0, 25, 50, 100µM) and half maximal inhibitory concentration of acrylamide. After 24 hours malondialdehyde, superoxide dismutase, catalase and glutathione reductase levels were measured. Acrylamide significantly increased malondialdehyde levels in HepG2 cells compared to the control group; however, catalase, superoxide dismutase and glutathione reductace significantly reduced. On the other hand, added lactoferrin doses (50-100µM) significantly reduced lipid peroxidation levels. Besides, it was found that glutathione reductase, catalase and superoxide dismutase levels significantly increased. As a result, the protective effect of lactoferrin against the oxidative damage caused by acrylamide in HepG2 cells was determined. This effect is thought to be due to the antioxidant capacity of lactoferrin. In this context, it is recommended that more studies are carried out on the mechanism of action of lactoferrin on oxidative stress caused by acrylamide. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652022000700711 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652022000700711 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/0001-3765202220201882 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Academia Brasileira de Ciências |
publisher.none.fl_str_mv |
Academia Brasileira de Ciências |
dc.source.none.fl_str_mv |
Anais da Academia Brasileira de Ciências v.94 suppl.3 2022 reponame:Anais da Academia Brasileira de Ciências (Online) instname:Academia Brasileira de Ciências (ABC) instacron:ABC |
instname_str |
Academia Brasileira de Ciências (ABC) |
instacron_str |
ABC |
institution |
ABC |
reponame_str |
Anais da Academia Brasileira de Ciências (Online) |
collection |
Anais da Academia Brasileira de Ciências (Online) |
repository.name.fl_str_mv |
Anais da Academia Brasileira de Ciências (Online) - Academia Brasileira de Ciências (ABC) |
repository.mail.fl_str_mv |
||aabc@abc.org.br |
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1754302872816713728 |