Gui-ling-gao, a traditional Chinese functional food, prevents oxidative stress-induced apoptosis in H9c2 cardiomyocytes

Gui-ling-gao, a traditional Chinese functional food, prevents oxidative stress-induced apoptosis in H9c2 cardiomyocytes

Fan Li,Jian-Hong Wu, Qing-Hua Wang,Yuan-Lan Shu,Chun-Wai Wan,Chi-On Chan, Daniel Kam-Wah Mok andShun-Wan Chan  

Abstract

Functional foods have become an increasingly popular alternative to prevent diseases and maintain body health status. Gui-ling-gao (GLG, also known as turtle jelly) is a well-known traditional functional food popular in Southern China and Hong Kong. This study aimed to investigate the antioxidative and anti-apoptotic effects of GLG, a traditional Chinese functionalfood, on preventing oxidative stress-induced injury in H9c2 cardiomyocytes. In this study, the antioxidative capacities of GLG were measured by using both a cell-free assay [2,2-diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl assay] and biological methods [2,2′-azobis(2-amidinopropane)-induced haemolysis assay and H2O2-induced cell damage on H9c2 cardiomyocytes]. Additionally, the total phenolic content was measured using the Folin–Ciocalteu method. Furthermore, the anti-apoptotic effect of GLG was evaluated by nuclear staining and a DNA fragmentation assay. GLG was found to have good antioxidant activities and high total phenolic content. In H2O2-induced cell damage on H9c2 cells, GLG was demonstrated to ameliorate the apoptotic effects, such as nuclear condensations, increased intracellular caspase-3 activity and inter-nucleosomal DNA cleavage, induced by H2O2. The present study demonstrated for the 

Astilbin (>98%) was obtained from Chengdu Biopurify Phytochemicals Ltd (Nanjing, Chengdu, China).