Biological interaction of alginetin
Doi, Sayaka Osaka City University
Kawamura, Mina Tokushima University
Oyama, Keisuke Sakai City Medical Center
Akamatsu, Tetsuya Tokushima University Tokushima University Educator and Researcher Directory KAKEN Search Researchers
Mizobuchi, Mizuki Tokushima Bunri University
Oyama, Yasuo Tokushima University KAKEN Search Researchers
Masuda, Toshiya Osaka City University KAKEN Search Researchers
Kamemura, Norio Tokushima Bunri University Tokushima University Educator and Researcher Directory KAKEN Search Researchers
Alginetin is the major product formed from pentoses and hexurionic acids. Alginetin is producted by cooking process of food including pection, a naturally-occurring polysacharride found in many plants. However, the biological interaction and toxicity of alginetin are not known at all. The aim of the present study was to investigate the cellular actions of alginetin on rat thymic lymphocytes. The effects of alginetin on the cell were examined using flow cytometry with fluorescent probes. Alginetin increased cellular content of non-protein thiols ([NPT]i) and elevated intracellular Zn2+ levels ([Zn2+]i). Chelation of intracellular Zn2+ reduced the effect of alginetin on [NPT]i, and chelation of external Zn2+ almost completely diminished alginetin-induced elevation of [Zn2+]i, indicating that alginetin treatment increased Zn2+ influx. Increased [NPT]i and [Zn2+]i levels in response to alginetin were positively correlated. Alginetin protected cells against oxidative stress induced by hydrogen peroxide and Ca2+ overload by calcium ionophore. It is considered that the increases in [NPT]i and [Zn2+]i are responsible for the cytoprotective activity of alginetin because NPT attenuates oxidative stress and Zn2+ competes with Ca2+. Alginetin may be produced during manufacturing of jam, which may provide additional health benefits of jam.
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Bioscience and Bioindustry