CLC number: TS264.2
On-line Access: 2017-04-05
Received: 2016-02-24
Revision Accepted: 2016-05-04
Crosschecked: 2017-03-13
Cited: 0
Clicked: 5099
Run-ting Huang, Qing Huang, Gen-liang Wu, Chun-guang Chen, Zong-jun Li. Evaluation of the antioxidant property and effects in Caenorhabditis elegans of Xiangxi flavor vinegar, a Hunan local traditional vinegar[J]. Journal of Zhejiang University Science B, 2017, 18(4): 324-333.
@article{title="Evaluation of the antioxidant property and effects in Caenorhabditis elegans of Xiangxi flavor vinegar, a Hunan local traditional vinegar",
author="Run-ting Huang, Qing Huang, Gen-liang Wu, Chun-guang Chen, Zong-jun Li",
journal="Journal of Zhejiang University Science B",
volume="18",
number="4",
pages="324-333",
year="2017",
publisher="Zhejiang University Press & Springer",
doi="10.1631/jzus.B1600088"
}
%0 Journal Article
%T Evaluation of the antioxidant property and effects in Caenorhabditis elegans of Xiangxi flavor vinegar, a Hunan local traditional vinegar
%A Run-ting Huang
%A Qing Huang
%A Gen-liang Wu
%A Chun-guang Chen
%A Zong-jun Li
%J Journal of Zhejiang University SCIENCE B
%V 18
%N 4
%P 324-333
%@ 1673-1581
%D 2017
%I Zhejiang University Press & Springer
%DOI 10.1631/jzus.B1600088
TY - JOUR
T1 - Evaluation of the antioxidant property and effects in Caenorhabditis elegans of Xiangxi flavor vinegar, a Hunan local traditional vinegar
A1 - Run-ting Huang
A1 - Qing Huang
A1 - Gen-liang Wu
A1 - Chun-guang Chen
A1 - Zong-jun Li
J0 - Journal of Zhejiang University Science B
VL - 18
IS - 4
SP - 324
EP - 333
%@ 1673-1581
Y1 - 2017
PB - Zhejiang University Press & Springer
ER -
DOI - 10.1631/jzus.B1600088
Abstract: Xiangxi flavor vinegar (XV) is one of Hunan Province’s traditional fermented vinegars. It is produced from herb, rice, and spring water with spontaneous liquid-state fermentation techniques. In this study, we investigated the antioxidant property of XV by analyzing its antioxidant compounds, its free radical scavenging property in vitro and in vivo, and its effects on antioxidant enzyme activity and apoptosis in Caenorhabditis elegans. The results showed that XV is rich in antioxidants. In particular, ligustrazine reached 6.431 μg/ml. The in vitro 2,2-diphenyl-1-picrylhydrazyl free radical (DPPH•), hydroxyl radical (•OH), and superoxide anion radical (O2•−) scavenging rates of XV were 95.85%, 97.22%, and 63.33%, respectively. The reactive oxygen species (ROS) content in XV-treated C. elegans decreased significantly (P<0.01) compared to the control group. Glutathione peroxidase (GSH-Px), superoxide dismutase (SOD), and catalase (CAT) activities were remarkably increased (P<0.01) in C. elegans after XV treatment. In addition, XV could upregulate CED-9 protein expression and downregulate CED-3 protein expression in C. elegans. These results prove that XV is rich in antioxidants and scavenges radicals in vitro efficiently. XV inhibits apoptosis in C. elegans probably by scavenging ROS and increasing the activities of its antioxidant enzymes.
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