Resveratrol protects mouse oocytes from methylglyoxal-induced oxidative damage.
Resveratrol protects mouse oocytes from methylglyoxal-induced oxidative damage.
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白藜芦醇保护小鼠卵母细胞免受甲基乙二醛诱导的氧化损伤
DOI：
10.1371/journal.pone.0077960
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发表时间：
2013
期刊：
影响因子：
3.7
通讯作者：
Wang HL
中科院分区：
文献类型：
--
作者：
Liu Y;He XQ;Huang X;Ding L;Xu L;Shen YT;Zhang F;Zhu MB;Xu BH;Qi ZQ;Wang HL
丙酮醛是一种活性二羰基化合物，主要由糖酵解形成。丙酮醛可导致线粒体功能障碍、细胞抗氧化酶耗竭和晚期糖基化末端形成。以往的研究表明，在老年和糖尿病女性中，丙酮醛和晚期糖基化末端的积累会损害卵母细胞的成熟，降低卵母细胞的质量。在这项研究中，我们发现，白藜芦醇，一种植物抗毒素中发现的葡萄皮，红葡萄酒和其他植物提取物，可以减轻甲基乙二醛引起的不良影响，如卵母细胞成熟的抑制和纺锤体组装的破坏。此外，甲基甘氨酸处理的卵母细胞显示更多的DNA双链断裂，这也可以通过白藜芦醇处理来减少。这些过程的进一步研究表明，丙酮醛可能会影响卵母细胞的质量，导致过量的活性氧的生产，异常的线粒体分布和高水平的脂质过氧化，白藜芦醇可以阻断这些细胞毒性的变化。综上所述，我们的研究结果表明，白藜芦醇可以保护卵母细胞免受甲基甘氨酸诱导的细胞毒性，这主要是通过纠正细胞活性氧代谢的障碍。
Methylglyoxal, a reactive dicarbonyl compound, is mainly formed from glycolysis. Methylglyoxal can lead to the dysfunction of mitochondria, the depletion of cellular anti-oxidation enzymes and the formation of advanced glycation ends. Previous studies showed that the accumulation of methylglyoxal and advanced glycation ends can impair the oocyte maturation and reduce the oocyte quality in aged and diabetic females. In this study, we showed that resveratrol, a kind of phytoalexin found in the skin of grapes, red wine and other botanical extracts, can alleviate the adverse effects caused by methylglyoxal, such as inhibition of oocyte maturation and disruption of spindle assembly. Besides, methylglyoxal-treated oocytes displayed more DNA double strands breaks and this can also be decreased by treatment of resveratrol. Further investigation of these processes revealed that methylglyoxal may affect the oocyte quality by resulting in excessive reactive oxygen species production, aberrant mitochondrial distribution and high level lipid peroxidation, and resveratrol can block these cytotoxic changes. Collectively, our results showed that resveratrol can protect the oocytes from methylglyoxal-induced cytotoxicity and this was mainly through the correction of the abnormity of cellular reactive oxygen species metabolism.
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影响因子：
6.1
作者：
Frémont, L;Belguendouz, L;Delpal, S
通讯作者：
Delpal, S
影响因子：
1.8
作者：
Lee, Kiho;Wang, Chunmin;Machaty, Zoltan
通讯作者：
Machaty, Zoltan
影响因子：
5.8
作者：
Kaina, B
通讯作者：
Kaina, B
影响因子：
3.7
作者：
Li M;Li S;Yuan J;Wang ZB;Sun SC;Schatten H;Sun QY
通讯作者：
Sun QY
影响因子：
6
作者：
MCLELLAN, AC;THORNALLEY, PJ;SONKSEN, PH
通讯作者：
SONKSEN, PH