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Curcumin protects mouse neuroblastoma Neuro-2A cells against hydrogen-peroxide-induced oxidative stress

Author:
Zhao, Xin-Can, Zhang, Li, Yu, Hui-Xin, Sun, Zhen, Lin, Xiu-Feng, Tan, Chen, Lu, Rong-Rong
Source:
Food chemistry 2011 v.129 no.2 pp. 387-394
ISSN:
0308-8146
Subject:
antioxidant activity, apoptosis, calcium, curcumin, functional foods, gene expression, membrane potential, mice, neurons, neuroprotective effect, oxidative stress, protein degradation, reactive oxygen species, viability, China, India
Abstract:
Curcumin has been traditionally used in China and India for food and medicinal purposes. It has been shown to possess potent antioxidative activity both in vitro and in vivo. In the present study, the neuroprotective effects and the potential mechanisms of curcumin against H₂O₂-induced oxidative stress in mouse neuroblastoma Neuro-2A cells were investigated. Treatment with curcumin at 20 and 25μg/mL for 1h prior to H₂O₂ exposure significantly attenuated cell viability loss, reduced apoptosis, suppressed the elevation of intracellular reactive oxygen species (ROS) and calcium levels, and stabilised mitochondrial membrane potential. Furthermore, curcumin could block H₂O₂-mediated degradation of the protein IκBα and subsequent activation of nuclear factor κB, thus inhibiting the expression of its target gene cyclooxygenase 2. These results indicate that curcumin has potential protective effects against H₂O₂-induced oxidative stress in neuron cells, which might make curcumin a suitable therapeutic agent for prevention and treatment of neurodegenerative diseases associated with oxidative stress.
Agid:
454913