Antioxidant properties of astaxanthin produced by cofermentation between Spirulina platensis and recombinant Saccharomyces cerevisiae against mouse macrophage RAW 264.7 damaged by H2O2
This study aimed to investigate the protective effects of astaxanthin produced co-fermented by Spirulina platensis and Saccharomyces cerevisiae on H2O2 induced damages in mouse macrophage RAW 264.7 through cell viability, oxidative stresses and mRNA expression of apoptosis factors. The results showe...
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| Veröffentlicht in: | Food and bioproducts processing 2019-11, Vol.118, p.318-325 |
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| creator | Wang, Xu Ma, Jun Bai, Xue Yan, Huanhuan Qin, Chenqiang Ren, Difeng |
| description | This study aimed to investigate the protective effects of astaxanthin produced co-fermented by Spirulina platensis and Saccharomyces cerevisiae on H2O2 induced damages in mouse macrophage RAW 264.7 through cell viability, oxidative stresses and mRNA expression of apoptosis factors. The results showed that 40 μM of astaxanthin increased the cell viability of damaged cells by 45.8% and decreased the ROS fluorescence intensity by 60.57%, almost returning to the level before oxidative damage. Simultaneously, astaxanthin at this concentration could also restore SOD activity and reduce its MDA activity by 61.78%, indicating that astaxanthin had a certain antioxidant effect on oxidatively damaged cells. Microscopic observation of the morphology of damaged cells and detection of apoptotic factors revealed that expression of cell morphology and apoptotic factor mRNA gradually recovered as the astaxanthin concentration increased. It was further confirmed that damaged cells treatment with astaxanthin inhibited cell apoptosis to achieve the goal of cell protection. |
| doi_str_mv | 10.1016/j.fbp.2019.10.007 |
| format | Article |
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The results showed that 40 μM of astaxanthin increased the cell viability of damaged cells by 45.8% and decreased the ROS fluorescence intensity by 60.57%, almost returning to the level before oxidative damage. Simultaneously, astaxanthin at this concentration could also restore SOD activity and reduce its MDA activity by 61.78%, indicating that astaxanthin had a certain antioxidant effect on oxidatively damaged cells. Microscopic observation of the morphology of damaged cells and detection of apoptotic factors revealed that expression of cell morphology and apoptotic factor mRNA gradually recovered as the astaxanthin concentration increased. It was further confirmed that damaged cells treatment with astaxanthin inhibited cell apoptosis to achieve the goal of cell protection.</description><identifier>ISSN: 0960-3085</identifier><identifier>DOI: 10.1016/j.fbp.2019.10.007</identifier><language>eng</language><publisher>Rugby: Elsevier Science Ltd</publisher><subject>Antioxidant properties ; Antioxidants ; Apoptosis ; Astaxanthin ; Cell morphology ; Cell viability ; Cells ; Cyanobacteria ; Cytology ; Damage detection ; Fermentation ; Fermented food ; Fluorescence ; Fungi ; Gene expression ; Hydrogen peroxide ; Macrophages ; Morphology ; Oxidative stress ; Recombinants ; Saccharomyces cerevisiae ; Spirulina platensis ; Superoxide dismutase</subject><ispartof>Food and bioproducts processing, 2019-11, Vol.118, p.318-325</ispartof><rights>Copyright Elsevier Science Ltd. Nov 2019</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c273t-c27f5a52c6bc9d4276ff10466ba13d97d1e89f75cf198d5d6855ccf88655fba33</citedby><cites>FETCH-LOGICAL-c273t-c27f5a52c6bc9d4276ff10466ba13d97d1e89f75cf198d5d6855ccf88655fba33</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids></links><search><creatorcontrib>Wang, Xu</creatorcontrib><creatorcontrib>Ma, Jun</creatorcontrib><creatorcontrib>Bai, Xue</creatorcontrib><creatorcontrib>Yan, Huanhuan</creatorcontrib><creatorcontrib>Qin, Chenqiang</creatorcontrib><creatorcontrib>Ren, Difeng</creatorcontrib><title>Antioxidant properties of astaxanthin produced by cofermentation between Spirulina platensis and recombinant Saccharomyces cerevisiae against mouse macrophage RAW 264.7 damaged by H2O2</title><title>Food and bioproducts processing</title><description>This study aimed to investigate the protective effects of astaxanthin produced co-fermented by Spirulina platensis and Saccharomyces cerevisiae on H2O2 induced damages in mouse macrophage RAW 264.7 through cell viability, oxidative stresses and mRNA expression of apoptosis factors. The results showed that 40 μM of astaxanthin increased the cell viability of damaged cells by 45.8% and decreased the ROS fluorescence intensity by 60.57%, almost returning to the level before oxidative damage. Simultaneously, astaxanthin at this concentration could also restore SOD activity and reduce its MDA activity by 61.78%, indicating that astaxanthin had a certain antioxidant effect on oxidatively damaged cells. Microscopic observation of the morphology of damaged cells and detection of apoptotic factors revealed that expression of cell morphology and apoptotic factor mRNA gradually recovered as the astaxanthin concentration increased. It was further confirmed that damaged cells treatment with astaxanthin inhibited cell apoptosis to achieve the goal of cell protection.</description><subject>Antioxidant properties</subject><subject>Antioxidants</subject><subject>Apoptosis</subject><subject>Astaxanthin</subject><subject>Cell morphology</subject><subject>Cell viability</subject><subject>Cells</subject><subject>Cyanobacteria</subject><subject>Cytology</subject><subject>Damage detection</subject><subject>Fermentation</subject><subject>Fermented food</subject><subject>Fluorescence</subject><subject>Fungi</subject><subject>Gene expression</subject><subject>Hydrogen peroxide</subject><subject>Macrophages</subject><subject>Morphology</subject><subject>Oxidative stress</subject><subject>Recombinants</subject><subject>Saccharomyces cerevisiae</subject><subject>Spirulina platensis</subject><subject>Superoxide dismutase</subject><issn>0960-3085</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><recordid>eNotUctOwzAQzAEkyuMDuFni3GAnsZMcq4qXVAmJgjhGG3vdumqcYDtA_4zPw6FcdrWzjxntJMk1oymjTNzuUt0OaUZZHeuU0vIkmdFa0HlOK36WnHu_o5SyivFZ8rOwwfTfRoENZHD9gC4Y9KTXBHyA7whvjZ06apSoSHsgstfoOrQB4qYlLYYvREvWg3Hj3lggwx4CWm88AauIQ9l3bcQjwRqk3ILru4OMHBIdfhpvAAlswFgfSNePHkkHMirZwgbJy-KdZKJIS6Kgi8CfgsfsObtMTjXsPV7954vk7f7udfk4Xz0_PC0Xq7nMyjxMUXPgmRStrFWRlUJrRgshWmC5qkvFsKp1yaVmdaW4EhXnUuqqEpzrFvL8Irk53o0v-BjRh2bXj85GyibLIwUreM3jFDtOReHeO9TN4EwH7tAw2kymNLsmmtJMpkxQNCX_BVaphwY</recordid><startdate>201911</startdate><enddate>201911</enddate><creator>Wang, Xu</creator><creator>Ma, Jun</creator><creator>Bai, Xue</creator><creator>Yan, Huanhuan</creator><creator>Qin, Chenqiang</creator><creator>Ren, Difeng</creator><general>Elsevier Science Ltd</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7ST</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>F1W</scope><scope>FR3</scope><scope>H98</scope><scope>L.G</scope><scope>P64</scope><scope>SOI</scope></search><sort><creationdate>201911</creationdate><title>Antioxidant properties of astaxanthin produced by cofermentation between Spirulina platensis and recombinant Saccharomyces cerevisiae against mouse macrophage RAW 264.7 damaged by H2O2</title><author>Wang, Xu ; Ma, Jun ; Bai, Xue ; Yan, Huanhuan ; Qin, Chenqiang ; Ren, Difeng</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c273t-c27f5a52c6bc9d4276ff10466ba13d97d1e89f75cf198d5d6855ccf88655fba33</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Antioxidant properties</topic><topic>Antioxidants</topic><topic>Apoptosis</topic><topic>Astaxanthin</topic><topic>Cell morphology</topic><topic>Cell viability</topic><topic>Cells</topic><topic>Cyanobacteria</topic><topic>Cytology</topic><topic>Damage detection</topic><topic>Fermentation</topic><topic>Fermented food</topic><topic>Fluorescence</topic><topic>Fungi</topic><topic>Gene expression</topic><topic>Hydrogen peroxide</topic><topic>Macrophages</topic><topic>Morphology</topic><topic>Oxidative stress</topic><topic>Recombinants</topic><topic>Saccharomyces cerevisiae</topic><topic>Spirulina platensis</topic><topic>Superoxide dismutase</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Wang, Xu</creatorcontrib><creatorcontrib>Ma, Jun</creatorcontrib><creatorcontrib>Bai, Xue</creatorcontrib><creatorcontrib>Yan, Huanhuan</creatorcontrib><creatorcontrib>Qin, Chenqiang</creatorcontrib><creatorcontrib>Ren, Difeng</creatorcontrib><collection>CrossRef</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Engineering Research Database</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Aquaculture Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Food and bioproducts processing</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Wang, Xu</au><au>Ma, Jun</au><au>Bai, Xue</au><au>Yan, Huanhuan</au><au>Qin, Chenqiang</au><au>Ren, Difeng</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Antioxidant properties of astaxanthin produced by cofermentation between Spirulina platensis and recombinant Saccharomyces cerevisiae against mouse macrophage RAW 264.7 damaged by H2O2</atitle><jtitle>Food and bioproducts processing</jtitle><date>2019-11</date><risdate>2019</risdate><volume>118</volume><spage>318</spage><epage>325</epage><pages>318-325</pages><issn>0960-3085</issn><abstract>This study aimed to investigate the protective effects of astaxanthin produced co-fermented by Spirulina platensis and Saccharomyces cerevisiae on H2O2 induced damages in mouse macrophage RAW 264.7 through cell viability, oxidative stresses and mRNA expression of apoptosis factors. The results showed that 40 μM of astaxanthin increased the cell viability of damaged cells by 45.8% and decreased the ROS fluorescence intensity by 60.57%, almost returning to the level before oxidative damage. Simultaneously, astaxanthin at this concentration could also restore SOD activity and reduce its MDA activity by 61.78%, indicating that astaxanthin had a certain antioxidant effect on oxidatively damaged cells. Microscopic observation of the morphology of damaged cells and detection of apoptotic factors revealed that expression of cell morphology and apoptotic factor mRNA gradually recovered as the astaxanthin concentration increased. It was further confirmed that damaged cells treatment with astaxanthin inhibited cell apoptosis to achieve the goal of cell protection.</abstract><cop>Rugby</cop><pub>Elsevier Science Ltd</pub><doi>10.1016/j.fbp.2019.10.007</doi><tpages>8</tpages></addata></record> |
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| ispartof | Food and bioproducts processing, 2019-11, Vol.118, p.318-325 |
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| source | Elsevier ScienceDirect Journals Complete |
| subjects | Antioxidant properties Antioxidants Apoptosis Astaxanthin Cell morphology Cell viability Cells Cyanobacteria Cytology Damage detection Fermentation Fermented food Fluorescence Fungi Gene expression Hydrogen peroxide Macrophages Morphology Oxidative stress Recombinants Saccharomyces cerevisiae Spirulina platensis Superoxide dismutase |
| title | Antioxidant properties of astaxanthin produced by cofermentation between Spirulina platensis and recombinant Saccharomyces cerevisiae against mouse macrophage RAW 264.7 damaged by H2O2 |
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