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Sanshool from Zanthoxylum L. Induces Apoptosis in Human Hepatocarcinoma HepG2 Cells
Yuming You,Min Zhou,Hongjia Lu,Gasper Gerald Shirima,Yajiao Cheng,Xiong Liu 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.6
Anti-proliferation and apoptosis induction activities of sanshool isolated from Zanthoxylum bungeanum (Rutaceae) in HepG2 cells were investigated. Cell proliferation was analyzed using MTT assays. Apoptotic bodies were observed under scanning electron microscopy. Nucleus staining using dichlorofluorescin diacetate (DAPI) was performed and the mitochondrial membrane potential (ΔΨm) using rhodamine-123 was observed under laser confocal microscopy. Sanshool inhibited cell proliferation in both a dose and time-dependent manner. The anti-proliferation activity was stimulated with apoptosis induction based on an increase in the sub-G1 cell population, DNA fragmentation, and typical apoptotic morphological changes. Sanshool also disrupted ΔΨm and up-regulated mRNA and protein expressions of p53 and caspase-3. Sanshool induced apoptosis via a mitochondrion-dependent pathway. Thus, sanshool is a potential anticancer medicine.
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Effects of Aging Time on the Antioxidant Activity of Pomelo Wine
Muying Du,Yuming You,Xiaojuan Zhao,Fusheng Zhang,Meiling Tian,Jianquan Kan 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.4
Variations in amino acid and volatile component contents, and in total flavonoid, polyphenol contents and their vitro antioxidant activities at different aging times of pomelo wine were investigated; scavenging rates against DPPH, ABTS, and ferric reducing antioxidant powers were also explored. Most amino acids reached maximum values in the third aging year; and volatile components of pomelo wine also indicated good wine quality in the third year. Total flavonoid and polyphenol contents in pomelo wine were increased and antioxidant activities enhanced during the first 3 years. Samples aged for 3 years had the highest total flavonoid and total polyphenol contents, and the strongest antioxidant activities (38.23±2.16% for DPPH· scavenging effect, 91.84±4.14% for ABTS· scavenging effect, and 0.90±0.07 mmol/L for FRAP value). These parameters gradually decreased after the 3 year period. A significant (p<0.05) correlation between antioxidant activity, and total flavonoid and polyphenol contents was identified.
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