Abstract
Total polar compounds (TPC) formed during successive frying have the negative healthy effects. However, little researches focused on the cytotoxicity of different parts of TPC. The present study was carried out to elucidate the different polar compounds-induced apoptosis in human hepatocellular carcinoma (HCC) HepG2 cells. The polar compounds of frying oil named oxidized triglycerides oligo (TGO), oxidized triglycerides dimer (TGD), and oxidize triglycerides (ox-TG) were isolated and collected via HPLC. MTT assay was selected to determine the cell viability, and apoptosis rate of the cells was analyzed with the help of flow cytometry. The results indicated that TGO, TGD, or ox-TG could suppress the proliferation of HepG2 cells and improve the cell apoptosis in the concentration- and time- dependent manner. Different polar compounds have the different activity of cytotoxicity and apoptosis (p < 0.05), and ox-TG was the most serious deleterious on HepG2 cell viability and apoptotic, followed by TGO and TGD. At the concentration of 2.00 mg/ml and incubated for 48 h, the cell inhibition rate and apoptotic rate of HepG2 induced by ox-TG could reach 23.0 % and 16.05 %, respectively. Cell cycle analysis showed that the inhibition of TGO, TGD, and ox-TG on HepG2 cells mainly occurred in S phase.
Highlights
Total polar compounds (TPC), which formed during processing and storage of fats and oils, have raised a great concern because of their adverse healthy effects
The inhibition rate assessment of triglycerides oligo (TGO), triglycerides dimer (TGD), or oxidize triglycerides (ox-TG) on HepG2 cells The effects of TGO, TGD, or ox-TG on HepG2 cells viability were investigated with different time and concentrations (Fig. 1)
Exposed to HepG2 cells for 24 h, 48 h and 72 h to 0.5 mg/ml ox-TG resulted in the inhibition rate on the cells were 10.4 %, 16.5 % and 21.8 %, respectively, which was significantly different from the control (P < 0.05)
Summary
Total polar compounds (TPC), which formed during processing and storage of fats and oils, have raised a great concern because of their adverse healthy effects. A wide variety of chemical reactions occur, and these reactions could lead to the formation of kinds of compounds with high molecular and polarity, for instance oxidize triglycerides (ox-TG), oxidized triglycerides dimer (TGD), oxidized. These polar compounds and polymeric triacylglycerides produced from degraded frying oils might have an adverse effect on health [1]. Many European countries, namely Spain, Portugal, France, Germany, Belgium, Switzerland, Italy, and the Netherlands, have established regulations to
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