title: Neuroprotective and antioxidant activities of bamboo salt soy sauce against H2O2-induced oxidative stress in rat cortical neurons.
abstract: Bamboo salt (BS) and soy sauce (SS) are traditional foods in Asia, which contain antioxidants that have cytoprotective effects on the body. The majority of SS products contain high levels of common salt, consumption of which has been associated with numerous detrimental effects on the body. However, BS may be considered a healthier substitute to common salt. The present study hypothesized that SS made from BS, known as bamboo salt soy sauce (BSSS), may possess enhanced cytoprotective properties; this was evaluated using a hydrogen peroxide (H2O2)-induced neuronal cell death rat model. Rat neuronal cells were pretreated with various concentrations (0.001, 0.01, 0.1, 1 and 10%) of BSSS, traditional soy sauce (TRSS) and brewed soy sauce (BRSS), and were subsequently exposed to H2O2(100 µM). The viability of neuronal cells, and the occurrence of DNA fragmentation, was subsequently examined. Pretreatment of neuronal cells with TRSS and BRSS reduced cell viability in a concentration-dependent manner, whereas neuronal cells pretreated with BSSS exhibited increased cell viability, as compared with non-treated neuronal cells. Furthermore, neuronal cells pretreated with 0.01% BSSS exhibited the greatest increase in viability. Exposure of neuronal cells to H2O2significantly increased the levels of reactive oxygen species (ROS), B-cell lymphoma 2-associated X protein, poly (ADP-ribose), cleaved poly (ADP-ribose) polymerase, cytochromec, apoptosis-inducing factor, cleaved caspase-9 and cleaved caspase-3, in all cases. Pretreatment of neuronal cells with BSSS significantly reduced the levels of ROS generated by H2O2, and increased the levels of phosphorylated AKT and phosphorylated glycogen synthase kinase-3β. Furthermore, the observed effects of BSSS could be blocked by administration of 10 µM LY294002, a phosphatidylinositol 3-kinase inhibitor. The results of the present study suggested that BSSS may exert positive neuroprotective effects against H2O2-induced cell death by reducing oxidative stress, enhancing survival signaling, and inhibiting death signals.
authors.affiliation: Department of Convergences Nanoscience, College of Natural Science, Hanyang University, Seoul 133791, Republic of Korea.
authors.forename: Jong Hee
authors.initials: JH
authors.lastname: Jeong
authors.affiliation: Department of Neurology, College of Medicine, Hanyang University, Seoul 133791, Republic of Korea.
authors.forename: Min-Young
authors.initials: MY
authors.lastname: Noh
authors.affiliation: School of Materials Science and Engineering, Nanyang Technological University, Singapore 639798, Republic of Singapore; Centre for Biomimetic Sensor Science, Nanyang Technological University, Singapore 637553, Republic of Singapore.
authors.forename: Jae-Hyeok
authors.initials: JH
authors.lastname: Choi
authors.affiliation: Department of Convergences Nanoscience, College of Natural Science, Hanyang University, Seoul 133791, Republic of Korea; Department of Chemistry, College of Natural Science, Hanyang University, Seoul 133070, Republic of Korea.
authors.forename: Haiwon
authors.initials: H
authors.lastname: Lee
authors.affiliation: Department of Neurology, College of Medicine, Hanyang University, Seoul 133791, Republic of Korea.
authors.forename: Seung Hyun
authors.initials: SH
authors.lastname: Kim
keywords: anti-oxidative effect; bamboo salt soy sauce; hydrogen peroxide; neuroprotective effect; oxidative stress