Fatty Acid Mixtures from Nigella sativa Protects PC12 Cells from Oxidative Stress and Apoptosis Induced by Doxorubicin

Pharmaceutical Sciences

Nastaran Ghiasvand¹  Yalda shokoohinia¹  Farahnaz Ahmadi¹  Leila Hosseinzadeh¹  Shima Soheili² 

[1] Pharmaceutical Sciences Research Center, School of Pharmacy, Kermanshah University of Medical Sciences, Kermanshah, Iran.;Student Research Committee, School of Pharmacy, Kermanshah University of Medical Sciences, Kermanshah, Iran.;

关键词: Palmitic acid;    Oleic acid;    Stearic acid;    Linoleic acid;    Caprylic acid;    Pheochromocytoma Cells;   

DOI  :  10.15171/PS.2018.04

来源: DOAJ

【 摘 要 】

Background: Fatty acids (FAs), the key structural elements of dietary lipids, are notable in the nutritional value of plants. Black cumin, a popular anti-inflammatory and antioxidant food seasoning, contains nonpolar constituents such as FAs. Methods: Seeds were extracted using hexane and their cytoprotective activity was assessed against doxorubicin (DOX)-mediated oxidative stress and apoptosis in PC12 cell line. Results: In spite of the cellular death induced by DOX toward PC12 cells, bioassay-guided purification showed that pretreatment with FAs mixtures (24h) attenuated DOX-mediated apoptosis, which could be attributed to the inhibited caspase 3 activity and enhanced mitochondrial membrane potential. Palmitic acid, caprylic acid and oleic acid each 1/3 in the mixture, also suppressed DOX-induced ROS generation. Conclusion: Our observation indicated that the subtoxic concentration of FAs from Nigella sativa could effectively protect the cells against oxidative stress, due to their antioxidant activity, and could be regarded as a dietary supplement.

【 授权许可】

Unknown