TITLE:
Antioxidant Effects of Alperujo Extract (Arbequina and Frantoio Varieties) on MIN6 β-Cells Subjected to Stress with Glucose or H2O2
AUTHORS:
César González, Mónica Andrews, Elba Leiva, Cristina Quispe, Miguel Arredondo
KEYWORDS:
Alperujo, Oxidative Stress, Apoptosis, Glucose, β-Cells
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.5 No.13,
July
29,
2014
ABSTRACT:
Alperujo, an
antioxidant-rich by-product of olive oil extraction, could protect β-cells against oxidative damage. Our
goal was to study the antioxidant effects of an alperujo extract (AE) on MIN6 β-cells challenged with glucose or
hydrogen peroxide. MIN6 β-cells were
challenged with glucose (100 mM) or H2O2 (0.15 mM), with
or without AE (20 μM phenol). Reactive oxygen species, intracellular iron (Fe),
insulin, glucose uptake, and mRNA gene expression of Uncoupling Protein-2
(UCP-2), Thioredoxin (TRDX), p47phox, and the ratio Bax/Bcl-2 were measured.
ROS increased when the stressors were incubated with AE (p β-cells with AE tended to protect them
against apoptosis, thereby enhancing insulin secretion.