Protective Effects of Flavonoids from Lonicera japonica Thunb. on Hydrogen Peroxide Induced Toxicity in RAW 264.7 Cells

被引：0
|
作者：
Luo L. [1 ]
Zhang B. [1 ]
Wei Q. [1 ]
Fan J. [1 ]
Ma L. [1 ]
Guan N. [1 ]
Zhu W. [1 ]
机构：
[1] College of Food and Bioengineering, Henan University of Science and Technology, Hennan Agricultural Products Drying Equipment Engineering Technology Research Center, Luoyang
来源：
Journal of Chinese Institute of Food Science and Technology | 2019年 / 19卷 / 05期
关键词：
Antioxidant capacity; Flavonoids; Hydrogen peroxide; Lonicera japonica Thunb; RAW264.7;
D O I：
10.16429/j.1009-7848.2019.05.003
中图分类号：
学科分类号：
摘要：
Study on the antioxidant activity of flavonoids from Lonicera japonica Thunb on RAW264.7 cells. The cell damage model was established by H2O2 induced RAW264.7 cell injury, the protective effect of low, middle and high dosage groups of flavonoids from Lonicera japonica Thunb (62.5, 125, 250 mg/mL) on injured cells was studied. The research results show that: Flavonoids at the range of 62.5-250 mg/mL significantly enhanced the proliferation of RAW264.7 cells(P<0.05). In all dose groups of flavonoids from Lonicera japonica Thunb, the total antioxidant capacity in cells and cell culture medium were significantly increased(P<0.05), and the activities of SOD, GSH-Px, CAT and GSH content were significantly increased(P<0.05); the content of MDA was significantly decreased(P<0.05); LDH activity was significantly decreased in cells and was significantly reduced in cell culture medium(P<0.05). Flavonoids from Lonicera japonica Thunb can promote the proliferation of RAW264.7 cells, and the protective effect of H2O2 on RAW264.7 cell injury was dose-dependent. This study provides theoretical basis for the development of Lonicera japonica Thunb functional food and health products. © 2019, Editorial Office of Journal of CIFST. All right reserved.
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页码：18 / 25
页数：7
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