Synergistic Antioxidant Effects of Araloside A and L-Ascorbic Acid on H2O2-Induced HEK293 Cells: Regulation of Cellular Antioxidant Status

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  • Yaqin Tian
    College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
  • Xiuling Zhang
    College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
  • Meiling Du
    College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
  • Fengfeng Li
    College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
  • Manyu Xiao
    College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
  • Wentao Zhang
    College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
  • Felipe L. de Oliveira
    editor

抄録

<jats:p>Araloside A is a pentacyclic triterpenoid saponin, and L-ascorbic acid is a globally recognized antioxidant. In this study, coadministered araloside A and L-ascorbic acid were found to have a strong synergistic antioxidant effect, and correlations between cellular antioxidant indexes and free radical scavenging ability were found. Individual and combined pretreatment with araloside A and L-ascorbic acid increased both cell viability and antioxidant enzyme activity and inhibited the release of lactate dehydrogenase (LDH); the accumulation of malondialdehyde (MDA), lipid peroxidation (LPO) products, and H2O2; and the production of intracellular reactive oxygen species (ROS), protein carbonyls, and 8-hydroxy-2-deoxy guanosine (8-OHdG). Free radical scavenging ability was positively correlated with superoxide dismutase (SOD) and catalase (CAT) activity, the glutathione (GSH)/oxidized glutathione (GSSG) ratio, and total antioxidant capacity (T-AOC). Our study is the first investigation of araloside A and L-ascorbic acid coadministration for the treatment of diseases caused by oxidative stress. The synergistic antioxidant effects of araloside A and L-ascorbic acid support their potential as functional food ingredients for the elimination of oxidative stress-induced adverse reactions.</jats:p>

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