Journal
FOOD AND BIOPRODUCTS PROCESSING
Volume 118, Issue -, Pages 318-325Publisher
ELSEVIER
DOI: 10.1016/j.fbp.2019.10.007
Keywords
Astaxanthin; Co-fermentation; Anti-oxidative; RAW 264.7; Hydrogen peroxide; Apoptosis
Funding
- National Key R&D Program of China [2018YFD0400900]
- Fundamental Research Funds for the Central Universities [2018BLRD08]
- National Natural Science Foundation of China [31571772]
Ask authors/readers for more resources
This study aimed to investigate the protective effects of astaxanthin produced co-fermented by Spirulina platensis and Saccharomyces cerevisiae on H2O2 induced damages in mouse macrophage RAW 264.7 through cell viability, oxidative stresses and mRNA expression of apoptosis factors. The results showed that 40 mu M of astaxanthin increased the cell viability of damaged cells by 45.8% and decreased the ROS fluorescence intensity by 60.57%, almost returning to the level before oxidative damage. Simultaneously, astaxanthin at this concentration could also restore SOD activity and reduce its MDA activity by 61.78%, indicating that astaxanthin had a certain antioxidant effect on oxidatively damaged cells. Microscopic observation of the morphology of damaged cells and detection of apoptotic factors revealed that expression of cell morphology and apoptotic factor mRNA gradually recovered as the astaxanthin concentration increased. It was further confirmed that damaged cells treatment with astaxanthin inhibited cell apoptosis to achieve the goal of cell protection. (C) 2019 Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available