Effect of hop mixture containing xanthohumol on sleep enhancement in a mouse model and ROS scavenging effect in oxidative stress-induced HT22 cells

Detalhes bibliográficos
Autor(a) principal: MIN,Byungjick
Data de Publicação: 2022
Outros Autores: PARK,Chun Woong, AHN,Yeljin, HONG,Ki-Bae, CHO,Hyeok-Jun, LEE,Jang Hyun, JO,Kyungae, SUH,Hyung Joo
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101148
Resumo: Abstract Hops (Humulus lupulus L. [Cannabaceae]), used to increase storage and palatability of food, exert various pharmacological effects, including sleep-promoting and antioxidant effects. Here, we evaluated the effects of Saaz, Saphir, Simcoe, and their mixtures on pentobarbital-induced sleep in mice and reactive oxygen species (ROS) production in H2O2-treated HT22 cells. Compared to administration of Saaz, Simcoe, and Saphir alone, the administration of Saaz/Saphir (75:25) and Simcoe/Saphir (50:50) mixtures resulted in slightly longer sleep durations in pentobarbital-administered mice. The Saaz/Saphir (75:25) group showed a longer sleep duration in the caffeine-induced insomnia model and slightly lower IC50 values for radicals than the Simcoe/Saphir (50:50) group. Xanthohumol present in hop mixtures suppressed ROS production and increased the expression of superoxide dismutase-1, catalase, and glutathione peroxidase-1 in H2O2-treated HT22 cells. Collectively, Simcoe/Saphir (50:50) and Saaz/Saphir (75:25) mixtures were more effective in removing ROS in brain cells and promoting sleep than hops alone.
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spelling Effect of hop mixture containing xanthohumol on sleep enhancement in a mouse model and ROS scavenging effect in oxidative stress-induced HT22 cellshop mixturesleepROSHT22 cellmouseAbstract Hops (Humulus lupulus L. [Cannabaceae]), used to increase storage and palatability of food, exert various pharmacological effects, including sleep-promoting and antioxidant effects. Here, we evaluated the effects of Saaz, Saphir, Simcoe, and their mixtures on pentobarbital-induced sleep in mice and reactive oxygen species (ROS) production in H2O2-treated HT22 cells. Compared to administration of Saaz, Simcoe, and Saphir alone, the administration of Saaz/Saphir (75:25) and Simcoe/Saphir (50:50) mixtures resulted in slightly longer sleep durations in pentobarbital-administered mice. The Saaz/Saphir (75:25) group showed a longer sleep duration in the caffeine-induced insomnia model and slightly lower IC50 values for radicals than the Simcoe/Saphir (50:50) group. Xanthohumol present in hop mixtures suppressed ROS production and increased the expression of superoxide dismutase-1, catalase, and glutathione peroxidase-1 in H2O2-treated HT22 cells. Collectively, Simcoe/Saphir (50:50) and Saaz/Saphir (75:25) mixtures were more effective in removing ROS in brain cells and promoting sleep than hops alone.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101148Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.29922info:eu-repo/semantics/openAccessMIN,ByungjickPARK,Chun WoongAHN,YeljinHONG,Ki-BaeCHO,Hyeok-JunLEE,Jang HyunJO,KyungaeSUH,Hyung Jooeng2022-05-16T00:00:00Zoai:scielo:S0101-20612022000101148Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-05-16T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Effect of hop mixture containing xanthohumol on sleep enhancement in a mouse model and ROS scavenging effect in oxidative stress-induced HT22 cells
title Effect of hop mixture containing xanthohumol on sleep enhancement in a mouse model and ROS scavenging effect in oxidative stress-induced HT22 cells
spellingShingle Effect of hop mixture containing xanthohumol on sleep enhancement in a mouse model and ROS scavenging effect in oxidative stress-induced HT22 cells
MIN,Byungjick
hop mixture
sleep
ROS
HT22 cell
mouse
title_short Effect of hop mixture containing xanthohumol on sleep enhancement in a mouse model and ROS scavenging effect in oxidative stress-induced HT22 cells
title_full Effect of hop mixture containing xanthohumol on sleep enhancement in a mouse model and ROS scavenging effect in oxidative stress-induced HT22 cells
title_fullStr Effect of hop mixture containing xanthohumol on sleep enhancement in a mouse model and ROS scavenging effect in oxidative stress-induced HT22 cells
title_full_unstemmed Effect of hop mixture containing xanthohumol on sleep enhancement in a mouse model and ROS scavenging effect in oxidative stress-induced HT22 cells
title_sort Effect of hop mixture containing xanthohumol on sleep enhancement in a mouse model and ROS scavenging effect in oxidative stress-induced HT22 cells
author MIN,Byungjick
author_facet MIN,Byungjick
PARK,Chun Woong
AHN,Yeljin
HONG,Ki-Bae
CHO,Hyeok-Jun
LEE,Jang Hyun
JO,Kyungae
SUH,Hyung Joo
author_role author
author2 PARK,Chun Woong
AHN,Yeljin
HONG,Ki-Bae
CHO,Hyeok-Jun
LEE,Jang Hyun
JO,Kyungae
SUH,Hyung Joo
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv MIN,Byungjick
PARK,Chun Woong
AHN,Yeljin
HONG,Ki-Bae
CHO,Hyeok-Jun
LEE,Jang Hyun
JO,Kyungae
SUH,Hyung Joo
dc.subject.por.fl_str_mv hop mixture
sleep
ROS
HT22 cell
mouse
topic hop mixture
sleep
ROS
HT22 cell
mouse
description Abstract Hops (Humulus lupulus L. [Cannabaceae]), used to increase storage and palatability of food, exert various pharmacological effects, including sleep-promoting and antioxidant effects. Here, we evaluated the effects of Saaz, Saphir, Simcoe, and their mixtures on pentobarbital-induced sleep in mice and reactive oxygen species (ROS) production in H2O2-treated HT22 cells. Compared to administration of Saaz, Simcoe, and Saphir alone, the administration of Saaz/Saphir (75:25) and Simcoe/Saphir (50:50) mixtures resulted in slightly longer sleep durations in pentobarbital-administered mice. The Saaz/Saphir (75:25) group showed a longer sleep duration in the caffeine-induced insomnia model and slightly lower IC50 values for radicals than the Simcoe/Saphir (50:50) group. Xanthohumol present in hop mixtures suppressed ROS production and increased the expression of superoxide dismutase-1, catalase, and glutathione peroxidase-1 in H2O2-treated HT22 cells. Collectively, Simcoe/Saphir (50:50) and Saaz/Saphir (75:25) mixtures were more effective in removing ROS in brain cells and promoting sleep than hops alone.
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=S0101-20612022000101148
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101148
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.29922
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 Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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