title: Antioxidative effects of fermented sesame sauce against hydrogen peroxide-induced oxidative damage in LLC-PK1 porcine renal tubule cells.
abstract: OBJECTIVE
  This study was performed to investigate the in vitro antioxidant and cytoprotective effects of fermented sesame sauce (FSeS) against hydrogen peroxide (H2O2)-induced oxidative damage in renal proximal tubule LLC-PK1 cells.
  
  
  METHODS
  1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl radical ((•)OH), and H2O2 scavenging assay was used to evaluate the in vitro antioxidant activity of FSeS. To investigate the cytoprotective effect of FSeS against H2O2-induced oxidative damage in LLC-PK1 cells, the cellular levels of reactive oxygen species (ROS), lipid peroxidation, and endogenous antioxidant enzymes including catalase (CAT), superoxide dismutase (SOD), and glutathione peroxidase (GSH-px) were measured.
  
  
  RESULTS
  The ability of FSeS to scavenge DPPH, (•)OH and H2O2 was greater than that of FSS and AHSS. FSeS also significantly inhibited H2O2-induced (500 µM) oxidative damage in the LLC-PK1 cells compared to FSS and AHSS (P < 0.05). Following treatment with 100 µg/mL of FSeS and FSS to prevent H2O2-induced oxidation, cell viability increased from 56.7% (control) to 83.7% and 75.6%, respectively. However, AHSS was not able to reduce H2O2-induced cell damage (viability of the AHSS-treated cells was 54.6%). FSeS more effectively suppressed H2O2-induced ROS generation and lipid peroxidation compared to FSS and AHSS (P < 0.05). Compared to the other sauces, FSeS also significantly increased cellular CAT, SOD, and GSH-px activities and mRNA expression (P < 0.05).
  These results from the present study suggest that FSeS is an effective radical scavenger and protects against H2O2-induced oxidative damage in LLC-PK1 cells by reducing ROS levels, inhibiting lipid peroxidation, and stimulating antioxidant enzyme activity.
authors.affiliation: Department of Food Science and Nutrition, Pusan National University, Busan 609-735, Korea. ; Kimchi Research Institute, Pusan National University, 2, Busandaehak-ro 63 Beon-gil, Geumjeong, Busan 609-735, Korea.
authors.forename: Jia-Le
authors.initials: JL
authors.lastname: Song
authors.affiliation: Daesang R&D, Icheon, Gyeonggi 467-813, Korea.
authors.forename: Jung-Ho
authors.initials: JH
authors.lastname: Choi
authors.affiliation: Daesang R&D, Icheon, Gyeonggi 467-813, Korea.
authors.forename: Jae-Hoon
authors.initials: JH
authors.lastname: Seo
authors.affiliation: Department of Food Science and Nutrition, Pusan National University, Busan 609-735, Korea.
authors.forename: Jeung-Ha
authors.initials: JH
authors.lastname: Kil
authors.affiliation: Department of Food Science and Nutrition, Pusan National University, Busan 609-735, Korea. ; Kimchi Research Institute, Pusan National University, 2, Busandaehak-ro 63 Beon-gil, Geumjeong, Busan 609-735, Korea.
authors.forename: Kun-Young
authors.initials: KY
authors.lastname: Park
keywords: LLC-PK1 cells; Oxidative stress; antioxidant enzymes; fermented sesame sauce
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