Effect of urolithins on oxidative stress of colorectal adenocarcinomacells-Caco-2
Нема приказа
Аутори
Kojadinović, Milica I.Arsic, Aleksandra
Petovic-Oggiano, Gordana
Gavrović-Jankulović, Marija
Glibetic, Marija
Popović, Milica M.
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Urolithins (UROs) are metabolites derived from ellagic acid (EA) and ellagitannins (ETs) by gut microbiota after consumption of different ETs. The health effects attributed to UROs are numerous and diverse, ranging from antimalarial properties to anticancer activities and regulation of gene expression. The aim of this work was at assessing the effect of URO-A; -B; -C; -D on the oxidative status of colon epithelium using as a model colorectal adenocarcinoma cell line (Caco-2). No significant cytotoxic effects of UROs was noted, with the applied treatments. Supplementation of cell growth medium with a mixture of UROs decreased the level of intracellular reactive oxygen species both after short- and long-term exposure. UROs also affected the activity of antioxidative enzymes within the cell, especially catalase.Conclusions: At concentrations reached in the lumen of the gut, UROs can exert beneficial effects on the cells by decreasing oxidative stress thus preventing the damage caused by r...eactive oxygen species.
Кључне речи:
Ellagitannins / ellagic acid / urolithins / colorectal adenocarcinoma / oxidative stressИзвор:
International Journal of Food Sciences and Nutrition, 2017, 68, 8, 952-959Издавач:
- Taylor & Francis Ltd, Abingdon
Финансирање / пројекти:
- Биолошки механизми, нутритивни унос и статус полинезасићених масних киселина и фолата: Унапређење исхране у Србији (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-41030)
- Алергени, антитела, ензими и мали физиолошки значајни молекули: дизајн, структура, функција и значај (RS-MESTD-Basic Research (BR or ON)-172049)
- Beneficial effects of dietary bioactive peptides and polyphenols on cardiovascular health in humans (EU-FP7-312090)
DOI: 10.1080/09637486.2017.1328665
ISSN: 0963-7486
PubMed: 28535698
WoS: 000414916800007
Scopus: 2-s2.0-85019546603
Колекције
Институција/група
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Kojadinović, Milica I. AU - Arsic, Aleksandra AU - Petovic-Oggiano, Gordana AU - Gavrović-Jankulović, Marija AU - Glibetic, Marija AU - Popović, Milica M. PY - 2017 UR - https://cherry.chem.bg.ac.rs/handle/123456789/2551 AB - Urolithins (UROs) are metabolites derived from ellagic acid (EA) and ellagitannins (ETs) by gut microbiota after consumption of different ETs. The health effects attributed to UROs are numerous and diverse, ranging from antimalarial properties to anticancer activities and regulation of gene expression. The aim of this work was at assessing the effect of URO-A; -B; -C; -D on the oxidative status of colon epithelium using as a model colorectal adenocarcinoma cell line (Caco-2). No significant cytotoxic effects of UROs was noted, with the applied treatments. Supplementation of cell growth medium with a mixture of UROs decreased the level of intracellular reactive oxygen species both after short- and long-term exposure. UROs also affected the activity of antioxidative enzymes within the cell, especially catalase.Conclusions: At concentrations reached in the lumen of the gut, UROs can exert beneficial effects on the cells by decreasing oxidative stress thus preventing the damage caused by reactive oxygen species. PB - Taylor & Francis Ltd, Abingdon T2 - International Journal of Food Sciences and Nutrition T1 - Effect of urolithins on oxidative stress of colorectal adenocarcinomacells-Caco-2 VL - 68 IS - 8 SP - 952 EP - 959 DO - 10.1080/09637486.2017.1328665 ER -
@article{ author = "Kojadinović, Milica I. and Arsic, Aleksandra and Petovic-Oggiano, Gordana and Gavrović-Jankulović, Marija and Glibetic, Marija and Popović, Milica M.", year = "2017", abstract = "Urolithins (UROs) are metabolites derived from ellagic acid (EA) and ellagitannins (ETs) by gut microbiota after consumption of different ETs. The health effects attributed to UROs are numerous and diverse, ranging from antimalarial properties to anticancer activities and regulation of gene expression. The aim of this work was at assessing the effect of URO-A; -B; -C; -D on the oxidative status of colon epithelium using as a model colorectal adenocarcinoma cell line (Caco-2). No significant cytotoxic effects of UROs was noted, with the applied treatments. Supplementation of cell growth medium with a mixture of UROs decreased the level of intracellular reactive oxygen species both after short- and long-term exposure. UROs also affected the activity of antioxidative enzymes within the cell, especially catalase.Conclusions: At concentrations reached in the lumen of the gut, UROs can exert beneficial effects on the cells by decreasing oxidative stress thus preventing the damage caused by reactive oxygen species.", publisher = "Taylor & Francis Ltd, Abingdon", journal = "International Journal of Food Sciences and Nutrition", title = "Effect of urolithins on oxidative stress of colorectal adenocarcinomacells-Caco-2", volume = "68", number = "8", pages = "952-959", doi = "10.1080/09637486.2017.1328665" }
Kojadinović, M. I., Arsic, A., Petovic-Oggiano, G., Gavrović-Jankulović, M., Glibetic, M.,& Popović, M. M.. (2017). Effect of urolithins on oxidative stress of colorectal adenocarcinomacells-Caco-2. in International Journal of Food Sciences and Nutrition Taylor & Francis Ltd, Abingdon., 68(8), 952-959. https://doi.org/10.1080/09637486.2017.1328665
Kojadinović MI, Arsic A, Petovic-Oggiano G, Gavrović-Jankulović M, Glibetic M, Popović MM. Effect of urolithins on oxidative stress of colorectal adenocarcinomacells-Caco-2. in International Journal of Food Sciences and Nutrition. 2017;68(8):952-959. doi:10.1080/09637486.2017.1328665 .
Kojadinović, Milica I., Arsic, Aleksandra, Petovic-Oggiano, Gordana, Gavrović-Jankulović, Marija, Glibetic, Marija, Popović, Milica M., "Effect of urolithins on oxidative stress of colorectal adenocarcinomacells-Caco-2" in International Journal of Food Sciences and Nutrition, 68, no. 8 (2017):952-959, https://doi.org/10.1080/09637486.2017.1328665 . .