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Hokkaido University Collection of Scholarly and Academic Papers >
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Novel Fluorescence-Based Method To Characterize the Antioxidative Effects of Food Metabolites on Lipid Droplets in Cultured Hepatocytes
| Title: | Novel Fluorescence-Based Method To Characterize the Antioxidative Effects of Food Metabolites on Lipid Droplets in Cultured Hepatocytes |
| Authors: | Tsukui, Takayuki Browse this author | | Chen, Zhen Browse this author →KAKEN DB | | Fuda, Hirotoshi Browse this author →KAKEN DB | | Furukawa, Takayuki Browse this author →KAKEN DB | | Oura, Kotaro Browse this author | | Sakurai, Toshihiro Browse this author | | Hui, Shu-Ping Browse this author →KAKEN DB | | Chiba, Hitoshi Browse this author →KAKEN DB |
| Keywords: | lipid droplet (LD) | | fluorescence microscopy | | antioxidant | | lipid oxidation | | non-alcoholic fatty liver disease (NAFLD) |
| Issue Date: | 11-Aug-2019 |
| Publisher: | ACS |
| Journal Title: | Journal of Agricultural and Food Chemistry |
| Volume: | 67 |
| Issue: | 35 |
| Start Page: | 9934 |
| End Page: | 9941 |
| Publisher DOI: | 10.1021/acs.jafc.9b02081 |
| PMID: | 31402655 |
| Abstract: | A fluorescence microscopic method for characterizing size, quantity, and oxidation of lipid droplets (LDs) in HepG2 cells was developed. LDs were induced by palmitic (PA), oleic (OA), or linoleic acids (LA) and stained with two fluorescent probes for neutral lipids and lipid peroxides. Each fatty acid increased the number of LDs and oxidized LDs (oxLDs) and the degree of LD oxidation time dependently, as well as increased intracellular triglyceride hydroperoxides. LDs induced by LA without 2,2′-azobis(2-amidinopropane)dihydrochloride (AAPH) showed the most significant oxidation degree over PA and OA, especially in large LDs (area ≥ 3 μm2, oxLD/LD = 52.3 ± 21.7%). Under this condition, two food-derived antioxidants were evaluated, and both of them significantly improved the LD characteristics. Moreover, chlorogenic acid reduced the quantity of large LDs by 74.0–87.6% in a dose-dependent manner. The proposed method provides a new approach to evaluate the effect of dietary antioxidants on LD characteristics. |
| Rights: | This document is the Accepted Manuscript version of a Published Work that appeared in final form in J. Agric. Food Chem., copyright © American Chemical Society after peer review and technical editing by the publisher. To access the final edited and published work see https://pubs.acs.org/doi/10.1021/acs.jafc.9b02081. |
| Type: | article (author version) |
| URI: | http://hdl.handle.net/2115/79057 |
| Appears in Collections: | 保健科学院・保健科学研究院 (Graduate School of Health Sciences / Faculty of Health Sciences) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)
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Submitter: 陳 震
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