Resveratrol, a dietary polyphenolic phytoalexin, is a functional scavenger of peroxynitrite.
Resveratrol, a dietary polyphenolic phytoalexin, is a functional scavenger of peroxynitrite.
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DOI：
10.1016/j.bcp.2010.06.027
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发表时间：
2010-10-15
影响因子：
5.8
通讯作者：
Mayeux PR
中科院分区：
文献类型：
--
作者：
Holthoff JH;Woodling KA;Doerge DR;Burns ST;Hinson JA;Mayeux PR
Oxidant damage from reactive oxygen species (ROS) and reactive nitrogen species (RNS) is a major contributor to the cellular damage seen in numerous types of renal injury. Resveratrol (trans-3, 4′, 5-trihydroxystilbene) is a phytoalexin found naturally in many common food sources. The antioxidant properties of resveratrol are of particular interest because of the fundamental role that oxidant damage plays in numerous forms of kidney injury. To examine whether resveratrol could block damage to the renal epithelial cell line, mIMCD-3, cells were exposed to the peroxynitrite donor 5-amino-3-(4-morpholinyl)-1,2,3-oxadiazolium chloride (SIN-1). Resveratrol produced a concentration-dependent inhibition of cytotoxicity induced by SIN-1. To examine the mechanism of protection, resveratrol was incubated with authentic peroxynitrite and found to block nitration of bovine serum albumin with an EC50 value of 22.7 μM, in contrast to the known RNS scavenger, N-acetylcysteine, which inhibited nitration with an EC50 value of 439 μM. These data suggested that resveratrol could provide functional protection by directly scavenging peroxynitrite. To examine whether resveratrol was a substrate for peroxynitrite oxidation, resveratrol was reacted with authentic peroxynitrite. Resveratrol nitration products and dimers were detected using liquid chromatograph with tandem electrospray mass spectrometry. Similar products were detected in the media of cells treated with SIN-1 and resveratrol. Taken collectively, the data suggest that resveratrol is able to provide functional protection of renal tubular cells, at least in part, by directly scavenging the RNS peroxynitrite. This property of resveratrol may contribute to the understanding of its antioxidant activities.
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影响因子：
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