Protective Effects of Phellinus linteus and Curry-Added Cooked Mixed Grain Rice Extracts on Oxidative Stress-Induced LLC-PK1 Cell Damage
2014
Lee, J.S., Pusan National University, Yangsan, Republic of Korea | Song, J.L., Pusan National University, Yangsan, Republic of Korea | Kil, J.H., Pusan National University, Yangsan, Republic of Korea | Jeong, B.J., Doobo Food Co. Ltd., Seoul, Republic of Korea | Jeong, J.S., Doobo Food Co. Ltd., Seoul, Republic of Korea | Huh, T.G., Doobo Food Co. Ltd., Seoul, Republic of Korea | Park, K.Y., Pusan National University, Yangsan, Republic of Korea
The aim of this study was to investigate the protective effects of methanolic extracts of cooked mixed grain rice samples, including grain rice (sorghum, black bean, proso millet, and tears of Job) mixed with fermented brown rice (GR), GR added with 0.5% water extract of Sanghwang mushroom (GRS) or 0.1% curry (GRK), and traditional five grain mixed rice (TMR, Ohgokbap), on H©�O©�-induced oxidative injury in LLC-PK1 pig renal epithelial cells. White rice (WR) was used as a positive control. Cells were first exposed to H©�O©� (250 ¥�M) for 4 hr, followed by treatment with 100 ¥�g/mL of different GR extracts for 24 hr. H©�O©� significantly induced cell damage (P0.05). Cellular levels of reactive oxygen species (ROS), lipid peroxidation, and antioxidant enzymes, including catalase (CAT), superoxide dismutase (SOD), and glutathione peroxidase (GSH-px), were measured. In addition, mRNA levels of antioxidant enzymes were determined by RT-PCR assay. Mixed grain rice, particularly GRS and GRK, were able to reduce cellular levels of ROS, decrease lipid peroxidation, and also increase mRNA expression of antioxidant enzymes compared to other samples. These results suggest that mixed grain rice, specifically GRS and GRK, have strong protective effects against H©�O©�-induced oxidative injury in LLC-PK1 cells through inhibition of lipid peroxidation, reduction of ROS levels, and elevation of antioxidant enzyme activities.
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