Antioxidant interaction between α-tocopherol and γ-oryzanol in HepG2 cells.

Area of Science:

• * Nutritional Biochemistry and Food Science

Background:

• * In vitro studies suggest antioxidant interactions among minor constituents, but cellular interactions post-digestion remain unclear.
• * Understanding these interactions is crucial for developing functional foods and optimizing dietary choices.

Purpose of the Study:

• * To investigate the antioxidant interaction between alpha-tocopherol and gamma-oryzanol in HepG2 cells.
• * To elucidate the mechanism behind the synergistic antioxidant effect of this binary mixture.

Main Methods:

• * Utilized a cellular antioxidant assay (CAA) model in HepG2 cells.
• * Employed a combined index (CI) method to evaluate antioxidant activity and interactions.
• * Analyzed cellular uptake, intracellular reactive oxygen species (ROS) levels, and endogenous enzyme activity.

Main Results:

• * The binary mixture of alpha-tocopherol and gamma-oryzanol exhibited synergistic antioxidant activity in HepG2 cells.
• * The optimal combination (TO11: 1 μg mL⁻¹ alpha-tocopherol and 10 μg mL⁻¹ gamma-oryzanol) yielded the highest cellular antioxidant activity (94.84 ± 4.2).
• * Synergism was attributed to enhanced cellular uptake, ROS scavenging, and increased glutathione peroxidase (GSH-Px) activity.

Conclusions:

• * Alpha-tocopherol and gamma-oryzanol demonstrate significant synergistic antioxidant effects within cells.
• * The interaction mechanism involves improved cellular uptake and modulation of cellular defense systems.
• * Findings support the development of functional foods and informed dietary strategies based on synergistic nutrient interactions.