http://scholars.ntou.edu.tw/handle/123456789/23799
標題: | Inhibition of JNK by pi class of glutathione S-transferase through PKA/CREB pathway is associated with carnosic acid protection against 6-hydroxydopamine-induced apoptosis | 作者: | Lin, Chia-Yuan Fu, Ru-Huei Chou, Ruey-Hwang Chen, Jing-Hsien Wu, Chi-Rei Chang, Shu-Wei Tsai, Chia-Wen |
關鍵字: | Carnosic acid;; ;;Pi class of glutathione;Protein kinase A pathway;S-transferase;SH-SY5Y cells;c-Jun N-Terminal kinase | 公開日期: | 五月-2017 | 出版社: | ELSEVIER | 卷: | 103 | 起(迄)頁: | 194-202 | 來源出版物: | Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association | 摘要: | Pi class of glutathione S-transferase (GST) is known to suppress c-Jun N-terminal kinase (JNK)-related apoptosis through protein-protein interactions. Moreover, signaling by PKA/cAMP response element binding protein (CREB) is necessary for GSTP up-regulation. This study explored whether carnosic acid (CA) from rosemary prevents 6-hydroxydopamine (6-OHDA)-induced neurotoxicity by inhibition of JNK through GSTP via PKA/CREB signaling. Results indicated that the GSTP protein was increased in SH-SY5Y cells treated with CA for 18 and 24 h. However, CA had no significant effect on alpha or mu class of GST. Treatment of CA increased the induction of p-PKAα, nuclear p-CREB, and CRE-DNA binding activity. These effects of CA were attenuated in cells pretreated with the PKA inhibitor H89. CA pretreatment suppressed 6-OHDA-induced apoptosis by inhibition of JNK phosphorylation, poly(ADP)-ribose polymerase cleavage, and nuclear condensation. Pretreatment with H89 and GSTP siRNA attenuated the ability of CA to reverse 6-OHDA-induced apoptosis. By use of immunoprecipitation with JNK antibody to examine the interaction of GSTP-JNK with CA, we showed that CA pretreatment increased the immunoprecipitation of GSTP after 6-OHDA treatment, which suggests that CA promoted the interaction between GSTP and JNK. |
URI: | http://scholars.ntou.edu.tw/handle/123456789/23799 | ISSN: | 02786915 | DOI: | 10.1016/j.fct.2017.03.020 |
顯示於: | 食品科學系 |
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