Protection against oxidative damage and cell death by the natural antioxidant ergothioneine

Citation
Oi. Aruoma et al., Protection against oxidative damage and cell death by the natural antioxidant ergothioneine, FOOD CHEM T, 37(11), 1999, pp. 1043-1053
Citations number
60
Categorie Soggetti
Food Science/Nutrition","Pharmacology & Toxicology
Journal title
FOOD AND CHEMICAL TOXICOLOGY
ISSN journal
02786915 → ACNP
Volume
37
Issue
11
Year of publication
1999
Pages
1043 - 1053
Database
ISI
SICI code
0278-6915(199911)37:11<1043:PAODAC>2.0.ZU;2-H
Abstract
The natural antioxidant ergothioneine (EGT) was tested for its ability to i nhibit cell death caused by hydrogen peroxide (H2O2) and to inhibit DNA oxi dation by peroxynitrite (ONOO-) in human neuronal hybridoma cell line (N-18 -RE-105). High concentrations of EGT (5 mM) were tolerated by the N-18-RE-1 05 cells. N-acetylcysteine (NAC) was not well tolerated by the cells at con centrations greater than 3 mM (cell viability averaged 50%). increasing con centrations of EGT increases cell viability in the presence of NAG. EGT at concentrations up to 2 mM weakly improved cell viability in the presence of H2O2. NAC at concentrations up to 2 mM weakly decreased, but not significa ntly, the viability of the cells. At a higher concentration of 5 man, NAC w eakly protected the neuronal cells against the H2O2-induced cell death. The protection was significantly enhanced by preincubation with EGT. Ergothion eine inhibited ONOO--induced oxidative damage in isolated calf thymus DNA a nd DNA in N-18-RE-105 cells. The concentration of EGT in human and mammalia n tissue has been estimated to be 1-2 mM, which suggests that EGT may serve as a non-toxic thiol buffering antioxidant in vivo and may find applicatio ns in pharmaceutical preparations where oxidative stability is desired. (C) 1999 Elsevier Science Ltd All rights reserved.