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Hispidin derived from Phellinus linteus affords protection against acrylamide-induced oxidative stress in Caco-2
Wei Chen1, Yang Shen2, Hongming Su1
1Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Center for Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.
Abstract:
Acrylamide (AA), a well-known toxicant, has attracted numerous attentions for its presumably carcinogenesis, neurotoxicity and cytotoxicity. Oxidative stress was considered to be associated with acrylamide cytotoxicity, but the link between oxidative stress and acrylamide cytotoxicity is still unclear. In the present study, hispidin produced from the edible fungus Phellinus linteus displayed dramatically antioxidant activities against DPPH radicals, ABTS radicals, ferric reducing and hydroxyl radicals, as well as superoxide anion radicals. Moreover, the cytoprotective effect of hispidin against AA-induced oxidative stress was verified upon Caco-2 cells according to evaluate the cell viability, intracellular ROS, mitochondrial membrane potential (MMP) and glutathione (GSH) in the presence or absence of AA (5 mM) in a dose-dependent manner. Collectively, our results demonstrated for the first time that hispidin was able to inhibit AA-induced oxidative stress, which might have implication for the dietary preventive application.
