Abstract
Anthocyanins are the polyphenolic phytochemicals which have been shown to scavenge free radicals. In this study, we investigated the effects of anthocyanins extracted from red-fleshed apples (Malus sieversii) on reducing oxidative damage by Rosup in porcine granulosa cells (GCs) by measuring intracellular reactive oxygen species (ROS), content of glutathione (GSH), activities of superoxide dismutase (SOD1), catalase (CAT) and glutathione peroxidase (GPX1) and the gene expression of SOD1, CAT, GPX1. Apoptosis was determined with TdT-mediated dUTP-biotin nick end labeling (TUNEL) and apoptosis-related proteins were quantified with Western blotting. The results indicate that Rosup increases oxidative stress by inducing reactive oxygen species production in porcine GCs and the oxidative stress could be reduced by anthocyanins. The gene expression of SOD1, CAT, GPX1 and the activities of these enzymes were increased when GCs were treated with anthocyanins and Rosup for 6 hours. Anthocyanins inhibit Rosup-induced apoptosis by increasing expression of antiapoptotic protein Bcl-2 and suppressing the expression of pro-apoptotic protein Bax. Collectively, anthocyanins from red-fleshed apples reduce oxidative stress and inhibit apoptosis in porcine GCs in vitro. This approach indicates that antioxidants might be developed from red-fleshed apples.
Highlights
Apple is one of the most important fruits and a very significant part of human diet
Anthocyanins decreases intracellular reactive oxygen species (ROS) in porcine granulosa cells (GCs) and reduces oxidation induced by Rosup
Given that the potential ROS scavenging capacity by anthocyanins shown above, we examined the effect of Rosup and/or anthocyanins on gene expression of the antioxidant enzymes in porcine GCs treated with anthocyanins from XJ-5 and/or Rosup for different times
Summary
Apple is one of the most important fruits and a very significant part of human diet. The red coloration of the apple fruit is one of major determinants for its market value as well as its nutritional value [1]. The amount and distribution of anthocyanin determines the color characteristics of the apple peel and flesh [2]. Anthocyanins are a class of water-soluble natural pigments which belong to a subgroup of flavonoids and are ubiquitous in plant flowers and fruits. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript
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