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Please use this identifier to cite or link to this item: http://ir.ncue.edu.tw/ir/handle/987654321/13225

Title: Molecular Action Mechanism Against Apoptosis by Aqueous Extract from Guava Budding Leaves Elucidated with Human Umbilical Vein Endothelial Cell (HUVEC) Model
Authors: Hsieh, Chiu-Lan;Huang, Chien-Ning;Lin, Yuh-Charn;Peng, Robert Y.
Contributors: 生物技術研究所
Keywords: Psidium guajava L.;Guava;Apoptosis of HUVEC;MAPK;PKC;ROS;NFKB
Date: 2007-10
Issue Date: 2012-08-07T06:57:33Z
Publisher: American Chemical Society
Abstract: Chronic cardiovascular and neurodegenerative complications induced by hyperglycemia have been considered to be associated most relevantly with endothelial cell damages (ECD). The protective effects of the aqueous extract of Psidium guajava L. budding leaves (PE) on the ECD in human umbilical vein endothelial cell (HUVEC) model were investigated. Results revealed that glyoxal (GO) and methylglyoxal (MGO) resulting from the glycative and autoxidative reactions of the high blood sugar glucose (G) evoked a huge production of ROS and NO, which in turn increased the production of peroxynitrite, combined with the activation of the nuclear factor κB (NFκB), leading to cell apoptosis. High plasma glucose activated p38-MAPK, and high GO increased the expressions of p38-MAPK and JNK-MAPK, whereas high MGO levels induced the activity of ERK-MAPK. Glucose and dicarbonyl compounds were all found to be good inducers of intracellular PKCs, which together with MAPK acted as the upstream triggering factor to activate NFκB. Conclusively, high plasma glucose together with dicarbonyl compounds can trigger the signaling pathways of MAPK and PKC and induce cell apoptosis through ROS and peroxynitrite stimulation and finally by NFκB activation. Such effects of PE were ascribed to its high plant polyphenolic (PPP) contents, the latter being potent ROS inhibitors capable of blocking the glycation of proteins, which otherwise could have brought forth severe detrimental effects to the cells.
Relation: Journal of Agricultural and Food Chemistry, 55(21): 8523-8533
Appears in Collections:[生物技術研究所] 期刊論文

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