黑胡椒(<i>Piper nigrum</i>)油树脂对活动剥夺诱导的细胞凋亡具有神经保护作用

IF 0.7 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY
Yuya Saga, Aya Yamanishi, Miho Matsumoto, Yuri Yoshioka, Nobuhiro Zaima, Yoshiyuki Konishi
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引用次数: 0

摘要

神经元活动在中枢神经系统的发育和维持中起着关键作用。在培养的小脑颗粒神经元(CGNs)中,低浓度KCl处理活动剥夺可诱导神经元凋亡。研究发现,黑胡椒(Piper nigrum)油树脂显著提高了3-(4,5-二甲基-2-噻唑基)-2,5-二苯基- 2h -溴化四氮唑对活性缺失的CGNs的信号,而胡椒碱(黑胡椒提取物中的主要化合物)则没有这种作用。一致地,在神经元活动剥夺后,黑胡椒油树脂抑制了细胞凋亡标志caspase-3的诱导。这些结果表明,黑胡椒油树脂可以保护cnn免受活性剥夺引起的凋亡,并提示除胡椒碱外的其他成分可能参与了这一作用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Black pepper (<i>Piper nigrum</i>) oleoresin has a neuroprotective effect on apoptosis induced by activity deprivation
Neuronal activity plays a key role in the development and maintenance of the central nervous system. In cultured cerebellar granule neurons (CGNs), activity deprivation by treatment with a low concentration of KCl induces neuronal apoptosis. We found that black pepper (Piper nigrum) oleoresin significantly increased the 3-(4,5-dimethyl-2-thiazolyl)-2,5-diphenyl-2H-tetrazolium bromide signal on activity-deprived CGNs, whereas piperine, a major compound in black pepper extract, did not. Consistently, induction of cleaved caspase-3, a hallmark of apoptosis was inhibited by black pepper oleoresin upon neuronal activity deprivation. These results show that black pepper oleoresin protects CGNs from apoptosis induced by activity deprivation, and suggest that components other than piperine might contribute to this effect.
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来源期刊
Food Science and Technology Research
Food Science and Technology Research 工程技术-食品科技
CiteScore
1.40
自引率
0.00%
发文量
53
审稿时长
1.9 months
期刊介绍: ''Food Science and Technology Research'', published by the Japanese Society for Food Science and Technology, features reviews as well as original and technical articles on basic and applied food research.
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