酸化ストレスおよび肝障害下のヒト肝ガン由来細胞株HepG2 に対する食品成分の効果

Abstract

The protective effects of ingredients contained in various foods on oxidative stress were examined using the human liver hepatocellular carcinoma cell line HepG2. The anti-oxidative effects of dipeptides, an amino acid, amines, sugars, and polyphenols of their anti-oxidative effect were examined in the presence of H2O2, ethanol (EtOH), acetaldehyde (AcH) and acetaminophen (APAP), which are known to cause liver injury. Two dipeptides, glutamylglutamic acid (EE) and α-asparltylgycine (α-DG) showed a protective effect against injury of HepG2 cells caused by EtOH, but not against injury of cells caused by H2O2 and AcH. L-theanine (tea) showed a protective effect against injury caused by EtOH, AcH and H2O2. α-Ethylglycoside (α-EG) and α-glycosylglycerol(α-GG), which have been reported to show a protective effect on liver injury, showed a protective effect against injury of HepG2 cells caused by EtOH. Isoamylamine showed a protective effect against injury caused by AcH. In polyphenols, baicalin and resveratrol showed protective effects against injury cells caused by AcH, H2O2 and APAP. Here, we reported the protective effects of ingredients contained in food against damage of HepG2 cells caused by H2O2, AcH, EtOH, and APAP. It has been shown that the protective effect depends on the ingredients and also on the stress conditions.