Abstract
In this paper, we studied the inhibitory effect of crude Walnut Leaf Polysaccharides (WLP) on free radical-induced oxidative damage of proteins and anti-proliferation activity on human Gastric Cancer cells (SGC-7901). The oxidative degradation of Bovine Serum Albumin (BSA), mouse brain proteins (MBP) and Mouse Liver Proteins (MLP) induced by hydroxyl radical and alcoxyl radical was analyzed by Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis (SDS-PAGE). In addition, MTT method was used to analyze the effect of WLP on cell viabilities of SGC-7901 cells. The results indicated that WLP significantly inhibited the oxidative damage of BSA induced by hydroxyl radical within the concentration range of 0.5~20 mg/mL. Similar protective effects were found in hydroxyl radical-induced oxidative damage on mouse tissue proteins. WLP inhibited the oxidative damage of three protein models induced by alcoxyl radical in a dose-dependent manner. Furthermore, WLP inhibited the growth of SGC-7901 cells in time- and concentration-dependent manner. In conclusion, WLP show significant inhibitory effect on protein oxidative damage induced by hydroxyl radical and alcoxyl radical as well as anti-proliferation capacity on SGC-7901 cells.
Highlights
Free radicals in the body are produced during normal metabolic processes
Induced significant oxidative damage on Bovine Serum Albumin (BSA) and the Walnut Leaf Polysaccharides (WLP) in the concentration range of 0.1-2.5 mg/ml had an obvious inhibitory effect on the oxidative damage of BSA induced by alkoxy radicals (P
Compared with the Cu2+/H2O2-induced sample, the gray levels of BSA electrophoresis bands were significantly deepened after pretreatment with different concentrations of WLP (P
Summary
Free radicals in the body are produced during normal metabolic processes. The excessive accumulation of free radicals will damage the body's protein, DNA and other biological macromolecules, which will lead to diseases such as cancer and diabetes, etc. Free radicals-induced oxidative damage of proteins has become a hot topic in human nutrition and health (El-Azem et al, 2019). Decrease ROS levels or oxidative stress in human cells can reduce the risk of cancer. Studies have shown that foods with natural antioxidant ingredients can reduce the degree of oxidative damage in the body and decrease the risk of many diseases (Cerqueira et al, 2009; Chang et al, 2010; He et al, 2011; Palanisamy et al, 2017; Liu et al, 2018). It is of great significance to extract and study natural active substances with antioxidant and anticancer activities from natural resources
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