Antioxidant Protection of Nobiletin, 5-Demethylnobiletin, Tangeretin, and 5-Demethyltangeretin from Citrus Peel in Saccharomyces cerevisiae,Journal of Agricultural and Food Chemistry

当前位置： X-MOL 学术 › J. Agric. Food Chem. › 论文详情

Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)

Antioxidant Protection of Nobiletin, 5-Demethylnobiletin, Tangeretin, and 5-Demethyltangeretin from Citrus Peel in Saccharomyces cerevisiae
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2018-03-11 00:00:00 , DOI: 10.1021/acs.jafc.8b00509
Meiyan Wang ₁ , Dan Meng ₁ , Peng Zhang _{1,

2} , Xiangxing Wang ₁ , Gang Du ₁ , Charles Brennan _{1,

3} , Shiming Li _{2,

4} , Chi-Tang Ho ₄ , Hui Zhao ₁

Affiliation

Aging and oxidative-related events are closely associated with the oxidative damages induced by excess reactive oxygen species (ROS). The phytochemicals nobiletin (NBT) and tangeretin (TAN) and their 5-demethylated derivatives 5-demethylnobiletin (5-DN) and 5-demethyltangeretin (5-DT) are the representative polymethoxyflavone (PMF) compounds found in aged citrus peels. Although the health benefits from PMFs due to their antioxidant activities have been well documented, a systematic assessment regarding the antioxidation process of PMFs is still lacking attention. Herein, we investigated the effects of the four PMFs subjected to oxidative stress including hydrogen peroxide, carbon tetrachloride, and cadmium sulfate using an emerging model organism Saccharomyces cerevisiae. As expected, all four of the PMFs exhibited improved cellular tolerance with decreasing lipid peroxidation and ROS. Furthermore, by using the mutant strains deficient in catalase, superoxide dismutase, or glutathione synthase, NBT, 5-DN, and TAN appear to contribute to the increased tolerance by activating cytosolic catalase under CCl₄, while the antioxidant protection conferred by 5-DT against H₂O₂ and CdSO₄ seems to require cytosolic catalase and glutathione, respectively. However, the involvement of Ctt1 and Sod1 is achieved neither by decreasing lipid peroxidation nor by scavenging intracellular ROS according to our results. In addition, a comparison of antioxidant capability of the four PMFs was conducted in this study. In general, this research tries to explore the antioxidant mechanism of PMFs in Saccharomyces cerevisiae, hoping to provide an example for developing more efficacious dietary antioxidants to battle against oxidative- or age-related illness.

中文翻译：

酿酒酵母中柑橘皮的诺必列汀，5-去甲基诺必列汀，橘子和5-去甲基橘子的抗氧化保护作用

衰老和与氧化有关的事件与过量的活性氧（ROS）引起的氧化损伤密切相关。植物化学物质Nobiletin（NBT）和Tangeretin（TAN）及其5-脱甲基化衍生物5-demethylnobiletin（5-DN）和5-demethyltangeretin（5-DT）是在老柑桔皮中发现的代表性聚甲氧基黄酮（PMF）化合物。尽管由于PMF的抗氧化活性而带来的健康益处已得到充分证明，但有关PMF的抗氧化过程的系统评估仍然缺乏关注。在本文中，我们使用新兴的酿酒酵母模型，研究了四种遭受过氧化应激的PMF（包括过氧化氢，四氯化碳和硫酸镉）的影响。。如预期的那样，所有四个PMF均表现出改善的细胞耐受性，同时降低了脂质过氧化作用和ROS。此外，通过使用缺乏过氧化氢酶，超氧化物歧化酶或谷胱甘肽合酶的突变菌株，NBT，5-DN和TAN似乎可以通过激活CCl ₄下的胞质过氧化氢酶来提高耐受性，而5-DT赋予的抗氧化保护作用对抗H ₂ O ₂和CdSO ₄似乎分别需要胞质过氧化氢酶和谷胱甘肽。但是，根据我们的结果，既不能通过降低脂质过氧化作用，也不能通过清除细胞内ROS来实现Ctt1和Sod1的参与。另外，在这项研究中对四种PMF的抗氧化能力进行了比较。总的来说，这项研究试图探索酿酒酵母中PMF的抗氧化机理，以期为开发更有效的饮食抗氧化剂以对抗与氧化或年龄有关的疾病提供例证。

更新日期：2018-03-11

点击分享查看原文

点击收藏

阅读更多本刊最新论文本刊介绍/投稿指南11