Evidence for the association of peroxidases with the antioxidant effect of p-coumaric acid in endothelial cells exposed to high glucose plus arachidonic acid

Lee, Seung Jin; Mun, Gyeong In; An, Sang Mi; Boo, Yong Chool

doi:10.5483/bmbrep.2009.42.9.561

Cited by 25 publications

(17 citation statements)

References 27 publications

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“…It has a potent antioxidant activity, which has been demonstrated in cultured cells [7] and animal models [8,9]. Recent studies including those of our laboratory have revealed attractive properties of PCA as a potential hypopigmenting agent.…”

Section: Introductionmentioning

confidence: 99%

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UVB-Shielding Effects of para-Coumaric Acid

Song¹,

Boo²

2012

Journal of the Society of Cosmetic Scientists of Korea

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Recent studies have uncovered attractive properties of para-coumaric acid (PCA) as a potential skin hywhitening agent. The purpose of the current study was to examine its UVB-shielding effects. Effects of PCA on the viability of HaCaT cells exposed to UVB were assessed in vitro in comparison with other aromatic amino acid metabolites that have similar UV absorption spectra. For in vivo test, PCA cream (1.5 %) and cream base were topically applied to the dorsal skin of SKH-1 hairless mice and the inflammatory responses due to UVB exposure were monitored by changes in skin color (erythema) and thickness (edema). The cream application-UVB exposure regimen was repeated every other day for a total of 12 sessions. When HaCaT cells were irradiated with UVB, there was a dose-dependent decline in cell viability. The cell viability decline due to UVB exposure (10 mJ cm -2 ) was significantly prevented by 100 µM PCA, cinnamic acid, urocanic acid, or indole acrylic acid by 39, 27, 39, or 31 %, respectively. Topical application of PCA cream onto the dorsal skin of hairless mice (10 µg cm -2 ) attenuated the changes of color parameters, L*, a*, b* values, and thickness of the UVB (150 mJ cm -2 )-exposed skin by 59, 50, 58, and 53 %, respectively. The current study, together with the previous studies that demonstrated the antimelanogenic effects of PCA, suggested that PCA may prevent not only dyspigmentation but also inflammatory reactions in the UVB-exposed skin.

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Section: Introductionmentioning

confidence: 99%

“…bromide (MTT) [7,27]. Percent inhibition of a test sample against the UVB-induced viability loss was calculated as (C -B) / (B -A) × 100 where A is the viability of the non-irradiated vehicle control group, and B and C are the viabilities of the UVB-irradiated test (C) and vehicle control (B) groups.…”

Section: Uv Spectrophotometrymentioning

confidence: 99%

UVB-Shielding Effects of para-Coumaric Acid

Song¹,

Boo²

2012

Journal of the Society of Cosmetic Scientists of Korea

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“…More and more evidence is accumulating that the consumption of grape and grape extracts and/or grape products rich in polyphenols, such as those found in red wine, is beneficial for the prevention of chronic degenerative diseases such as, cardiovascular disease 22 . Lee et al 21 have investigated the antioxidant action mechanism of p-coumaric acid in stressed bovine aortic endothelial cells and revealed that pretreatment with p-coumaric acid causes an induction of peroxidase and prevents lipid peroxidation and cell death caused by high glucose plus arachidonic acid exposure. Caffeic acid and cinnamic acid are reported to promote the insulin receptor tyrosyl phosphorylation, which upregulates the expression of the insulin signal associated proteins, increases the uptake of glucose, and alleviates insulin resistance in cells as a consequence 17 .…”

Section: Inhibition Kinetics Of Phenolic Acids On Pectin Methyl Esterasementioning

confidence: 99%

Effect of Phenolic Acid on Antioxidant Activity of Wine and Inhibition of Pectin Methyl Esterase

Chen

Hou

et al. 2009

Journal of the Institute of Brewing

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Antioxidant activity, malolactic fermentation and sensory evaluation of the grape must after fermentation in the presence of gallic acid and coumaric acid, as well as the inhibitory mechanism of gallic acid and coumaric acid on pectin methyl esterase (PME), were investigated. The content of malic acid and lactic acid increased 40.4% and 36.9% compared to the control when commercial pectic enzyme (CPE) was used. The increase in malic acid content was enhanced by 64.8% and 83.4%, compared to the control in the presence of CPE + Gallic acid and CPE + Coumaric acid respectively. Ferric reducing/antioxidant power (FRAP) increased in the samples with added CPE. In addition to an increase in the FRAP, antioxidant capacity was enhanced in the CPE + Gallic acid and CPE + Coumaric acid samples. No significant differences were found in the content of total anthocyanin and in the value of sensory characteristics. The content of total flavanols increased significantly in the samples with added CPE. Lineweaver-Burk plots of PME, with gallic acid or coumaric acid, indicated that gallic acid and coumaric acid were mixed inhibitors of PME.

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“…The phenol/peroxidase reaction has been generally regarded as a mechanism by which the pro-oxidant activity of natural polyphenols is mediated in animal cells (Galati et al 2002). However, it has been suggested that MPO may be involved in the antioxidant activity of phenolic compounds in endothelial cells under oxidative stress (Lee et al 2009). Therefore, one must be aware that honey is a very complex mixture containing numerous phenolic components that could modulate the activity of MPO.…”

Section: Discussionmentioning

confidence: 99%

Effect of honey on purified equine myeloperoxidase activity and superoxide radical production in activated Polymorphonuclear neutrophils

Saad

Benbarek

Franck

et al. 2015

Frontiers in Life Science

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Three Algerian honey samples (nectar honey, mixed honey and honeydew honey) were analysed for their total phenolic content (TPC) using the Folin-Ciocalteu reagent and total flavonoid content (TFC) by the aluminium chloride method. The antioxidant activity was tested both against reactive oxygen species (ROS) produced by phorbol 12-myristate 13-acetate (PMA)-stimulated equine polymorphonuclear neutrophils (PMNs) and on purified equine myeloperoxidase (MPO) enzyme activity. The ROS production by stimulated PMNs was measured by lucigenin-enhanced chemiluminescence. Specific immunological extraction followed by enzymatic detection (SIEFED) was used to measure specifically the activity of equine MPO. Nectar honey, mixed honey and honeydew honey had TPCs of 59.52 ± 1.31, 68.36 ± 1.20 and 122.76 ± 4.20 mg gallic acid equivalents (GAE)/100 g honey, respectively (mean ± SD). As for the TPC, the highest TFC was observed for honeydew honey [20.55 ± 0.72 mg catechine equivalents (CE)/100 mg honey], followed by mixed honey (7.47 ± 0.07 CE/100 mg honey) and nectar honey (4.80 ± 0.08 CE/100 mg honey). All the tested honeys displayed a dosedependent inhibitory effect on the oxidant activities of PMNs. By the SIEFED technique, it was shown that most of the honeys interact directly with MPO: the light honeys (nectar honey and mixed honey) were inhibitors of MPO activity, while the dark honey had less inhibiting effect and even behaved as an enhancer of MPO activity at high concentrations.

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Evidence for the association of peroxidases with the antioxidant effect of p-coumaric acid in endothelial cells exposed to high glucose plus arachidonic acid

Cited by 25 publications

References 27 publications

UVB-Shielding Effects of para-Coumaric Acid

UVB-Shielding Effects of para-Coumaric Acid

Effect of Phenolic Acid on Antioxidant Activity of Wine and Inhibition of Pectin Methyl Esterase

Effect of honey on purified equine myeloperoxidase activity and superoxide radical production in activated Polymorphonuclear neutrophils

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