Antioxidant Activities of Maca Polysaccharides in vitro and Protective Effect on H2O2-induced Injury in SH-SY5Y Cells
- VernacularTitle:玛卡多糖体外抗氧化及对H2O2诱导SH-SY5Y细胞氧化损伤的保护作用
- Author:
Qian LIU
1
;
Le YANG
;
Daiqun CHEN
;
Qinxuan WU
;
Bojin CAO
;
Yi ZHOU
Author Information
1. 长沙医学院药学院 长沙410219
- Keywords:
Maca polysaccharides;
Radicals;
Antioxidant activity;
Cells
- From:
China Pharmacist
2018;21(5):761-765
- CountryChina
- Language:Chinese
-
Abstract:
Objective:To investigate the antioxidant activity of Maca polysaccharides in vitro.Methods:A chemical reaction system was established to explore the scavenging activity of Maca polysaccharides within the concentration range of 0.18-5.00 mg ·ml-1on hydroxyl radicals (·OH),superoxide anion free radicals (O2-·) and DPPH·,and then the total antioxidant capacity was calculated. The protective effects of Maca polysaccharides on H2O2-induced damage in SH-SY5Y cells were determined. SH-SY5Y cells were divided into the control group,H2O2model group and Maca polysaccharide groups(25,50,100 μg·ml-1). In the Maca polysaccharide groups,SH-SY5Y cells were pre-protected by Maca polysaccharides for 24 h, and then incubated in the presence of 300 μmol·L-1H2O2for 6 h. The detection index was SH-SY5Y cell viability detected by MTT assay. Results:Maca polysaccharide within the concentration range of 0.18-5.0 mg·ml-1all exhibited strong scavenging activity on·OH,O2-· and DPPH·in a dose-dependent manner. When the concentration of Maca polysaccharides reached 2.5 mg·ml-1,the scavenging rate was 60.36% for DPPH·,34.66% for O2-·and 36.01% for·OH,the total antioxidant activity was equivalent to 0.179 μmol FeSO4. Maca polysaccharides at the concentration of 25, 50 and 100 μg·ml-1all showed significant protective effects on H2O2-induced injury in SH-SY5Y cells, and the cell survival rate was 61.71 ± 2.45%,61.73 ± 4.51% and 60.98 ± 3.12%, respectively,which were all significantly higher than those in the model group (P < 0.05). Conclusion:Maca polysaccharides has good antioxidant activity,which is worthy of further research and development as a natural antioxidant.
