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Novel Fluorescence-Based Method To Characterize the Antioxidative Effects of Food Metabolites on Lipid Droplets in Cultured Hepatocytes

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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
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
Type: article (author version)
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)

Submitter: 陳 震

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