Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Modulation of Cytotoxic Effects of Resveratrol by Its Anti- or Pro-oxidant Properties

Resveratrol의 항산화 및 산화촉진 활성이 세포독성에 미치는 영향

  • Kim, Da-Ram (Department of Food Science and Technology, College of Natural Science, Seoul Women's University) ;
  • Hong, Jung-Il (Department of Food Science and Technology, College of Natural Science, Seoul Women's University)
  • 김다람 (서울여자대학교 자연과학대학 식품과학부) ;
  • 홍정일 (서울여자대학교 자연과학대학 식품과학부)
  • Received : 2010.10.25
  • Accepted : 2010.11.19
  • Published : 2011.02.28
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Abstract

Resveratrol is a polyphenolic compound frequently found in the diet, and its physiological actions have been extensively investigated. In the present study, modulation of the antioxidant and cytotoxic properties of resveratrol at different pHs by various antioxidants were investigated. To measure its antioxidant effects, resveratrol was incubated at different pHs, including 6.5, 7.4, and 8.0. Resveratrol incubated at pH 6.5 showed significantly higher DPPH radical scavenging activity, whereas resveratrol incubated at pH 8.0 did not show antioxidant effects. Resveratrol produced much higher amounts of $H_2O_2$ at pH 8.0 than 7.4. The cytotoxic effects of resveratrol on HeLa cells were significantly enhanced by several antioxidants, including superoxide dismutase, N-acetyl cysteine, glutathione, and ascorbic acid. The present results suggest that resveratrol shows anti- or pro-oxidant effects in different cellular organelles according to the pH conditions, and blocking of reactive oxygen species from resveratrol enhances its cytotoxic effects.

본 연구에서는 다양한 생리활성이 보고된 폴리페놀 화합물인 resveratrol의 항산화 활성과 산화촉진 작용을 세포 내에 조성될 수 있는 여러 pH 조건에서 시간별로 분석하고, resveratrol의 세포독성에 미치는 antioxidant들의 작용을 조사하였다. Resveratrol을 pH 6.5에서 저장하였을 경우 pH 7.4에서 저장하였을 때보다 유의적으로 높은 DPPH 라디칼 소거활성을 나타내었다. Resveratrol을 pH 8.0에서 저장시 항산화 활성을 나타내지 않았으며, 오히려 다른 조건에서 보다 현저히 많은 $H_2O_2$를 생성하는 산화촉진 효과를 나타내었다. Resveratrol의 HeLa 세포에 대한 독성은 SOD, NAC, glutathione, ascorbic acid 등과 같은 antioxidant 존재하에 유의적으로 증가하였으며, 이러한 독성의 강화는 첨가된 antioxidant 의 농도에는 크게 영향 받지 않았다. 본 결과는 resveratrol이 세포 내 pH 환경에 따라 antioxidant 또는 $H_2O_2$와 같은 활성산소종을 생성하는 prooxidant로 작용할 수 있으며, resveratrol로부터 생성되는 활성산소종의 제거가 세포독성을 증가시킬 수 있음을 시사한다.

Keywords

References

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