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Título

Chemopreventive effects of standardized papaya leaf fraction on oxidatively stressed human liver cells

Autor Tan, Sheri-Ann; Goya, Luis ; Ramanathan, Surash; Sulaiman, S. F.; Alam, Maqsudul; Navaratnam, V.
Palabras clave nrf-2
nqo-1
hmox-1
Antioxidant
Oxidative stress
Carica papaya L
Fecha de publicación 2014
EditorElsevier
Citación Food Research International 64: 387- 395 (2014)
ResumenExtract from papaya leaves, a waste material from fruit farms in Malaysia was previously reported to possess remarkable antioxidative activities. In this study, papaya leaf extract was separated into fractions of different polarities [petroleum ether (PE), ethyl acetate (EA), n-butanol (NB) and water (W) fractions]. The aim of this research was to determine the most active fraction in terms of its chemopreventive effects towards oxidative stress and the chemical constituents involved. The cytoprotective nature of the papaya fractions was observed against t-BOOH-induced oxidative stress on HepG2 liver cell line. ROS assay indicated that only PE and EA effectively reduced the increment of radical due to the pro-oxidant, t-BOOH. Nevertheless, PE was a stronger ROS scavenger by demonstrating ROS reducing activity in a dose-dependent manner to the basal level. This fraction was also found to inhibit cell death caused by t-BOOH toxicity, attenuating lactate dehydrogenase enzyme leakage by more than 90% (p. <. 0.05). In addition, gene expression of phase II antioxidant enzymes (hmox-1 and nqo-1) and their transcription factor (nrf-2) were shown to be upregulated upon PE treatment during a time-course study. A GC-MS fingerprint of the active fraction was subsequently obtained with standardization using the marker compound; α-tocopherol, a well known antioxidant. However, this pure compound was not as effective as its corresponding PE concentrations in ROS reduction. Hence, PE of papaya leaf extract was a strong antioxidant and cytoprotectant with tremendous potential to be harnessed into the next therapeutic remedy against oxidative stress of the liver. © 2014 Elsevier Ltd.
URI http://hdl.handle.net/10261/102681
DOI10.1016/j.foodres.2014.06.040
Identificadoresdoi: 10.1016/j.foodres.2014.06.040
issn: 0963-9969
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