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

Tsukui, Takayuki; Chen, Zhen; Fuda, Hirotoshi; Furukawa, Takayuki; Oura, Kotaro; Sakurai, Toshihiro; Hui, Shu-Ping; Chiba, Hitoshi

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

Tsukui, Takayuki; Chen, Zhen; Fuda, Hirotoshi et al.

Journal of Agricultural and Food Chemistry, 2019, 67(35), 9934-9941

Permalink : https://hdl.handle.net/2115/79057

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論文情報

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アクセス権	open access
URI	https://hdl.handle.net/2115/79057
タイトル	Novel Fluorescence-Based Method To Characterize the Antioxidative Effects of Food Metabolites on Lipid Droplets in Cultured Hepatocytes
著者	Tsukui, Takayuki ; Chen, Zhen ; Fuda, Hirotoshi ; Furukawa, Takayuki ; Oura, Kotaro ; Sakurai, Toshihiro ; Hui, Shu-Ping ; Chiba, Hitoshi
著者名 Tsukui, Takayuki
e-Rad_Researcher 60802634 著者名 Chen, Zhen
e-Rad_Researcher 60576172 著者名 Fuda, Hirotoshi
e-Rad_Researcher 30754642 著者名 Furukawa, Takayuki
著者名 Oura, Kotaro
e-Rad_Researcher 60707602 著者名 Sakurai, Toshihiro
e-Rad_Researcher 90337030 著者名 Hui, Shu-Ping
e-Rad_Researcher 70197622 著者名 Chiba, Hitoshi
言語	英語
キーワード	lipid droplet (LD)
	fluorescence microscopy
	antioxidant
	lipid oxidation
	non-alcoholic fatty liver disease (NAFLD)
発行日	2019-08-11
出版者	ACS
収録物名	Journal of Agricultural and Food Chemistry
巻(号)	67(35)
ページ	9934-9941
抄録	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.
資源タイプ	学術雑誌論文
出版タイプ	Accepted Manuscript
権利情報	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.
PISSN	0021-8561
EISSN	1520-5118
NCID	AA00250794
関連情報	PMID 31402655
関連情報 (isVersionOf)	出版社版DOI https://doi.org/10.1021/acs.jafc.9b02081