Journal
FOOD AND CHEMICAL TOXICOLOGY
Volume 50, Issue 11, Pages 3877-3885Publisher
PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fct.2012.08.040
Keywords
Glutamate; Capsaicin; Resveratrol; Neuroprotection; Cortical neuron
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Funding
- Priority Research Centers Program through the National Research Foundation of Korea (NRF) [2011-0031403]
- Basic Science Research Program through the National Research Foundation of Korea (NRF) [NRF-2012-01057801]
- Ministry of Education, Science, and Technology
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Capsaicin and resveratrol as natural products have a variety of beneficial effects. However, capsaicin is also a neurotoxic agent, rendering its effect on the nervous system confusing. The aim of this study was to investigate whether capsaicin and/or resveratrol have a protective effect against glutamate (Glu)-induced neurotoxicity. After exposure to glutamate for 15 min, cerebral cortical neurons of ICR mouse fetuses on embryonic days 15-16 were post-treated with capsaicin and/or resveratrol for 24 h. Glu induced a significant reduction in cell viability, but the cell viability increased significantly with capsaicin or resveratrol treatment and further was highest in the neurons co-treated with both phytochemicals. Glu-induced reactive oxygen species generation and apoptotic neuronal death also significantly decreased by a combined treatment with both phytochemicals. Due to Glu insults, the reduced mRNA levels of cytoplasmic glutathione peroxidase, copper/zinc and manganese superoxide dismutases, and Bcl-x(L) and the overexpressed mRNA levels of interleukin-1 beta and tumor necrosis factor-alpha were significantly restored by post-treatment of capsaicin and/or resveratrol. These findings indicate that capsaicin and resveratrol are neuroprotective against Glu-induced toxicity and that the combined treatment of both phytochemicals can enhance the neuroprotection, suggesting a useful therapeutic application in the treatment of neurodegenerative disorders. (C) 2012 Elsevier Ltd. All rights reserved.
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