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:: Volume 17, Issue 1 (Spring 2022) ::
Iranian J Nutr Sci Food Technol 2022, 17(1): 1-8 Back to browse issues page
Effects of Crocin Down-Regulation on Enzymatic Antioxidant Profile in C2C12 Cells
F Hoseini Balam , G Shimi , H Zand , A Ghorbani *
Department of Cellular and Molecular Nutrition, Faculty of Nutritional Sciences and Food Industry, Institute of Nutritional Research and Food Industry, Shahid Beheshti University of Medical Sciences, Tehran, Iran , Arman.ghorbani@sbmu.ac.ir
Abstract:   (1236 Views)
such as the process of cellular respiration, which is scavenged by enzymatic and non-enzymatic antioxidant systems. Intake of antioxidants from food sources has always been considered in nutrition research. Therefore, the aim of the present study was to investigate antioxidant effects of crocin on the expression profile of genes involved in the enzymatic antioxidant systems in muscle cells.
 Materials & Methods: After culturing and several passages, C2C12 muscle cells were differentiated into myotube cells and treated with various concentrations of crocin (10, 25, 50 and 100 μM) for 24 h. Gene expression of antioxidant enzymes (SOD1, SOD2, Gpx1 and catalase) was assessed using real-time polymerase chain reaction.
Results: Crocin significantly decreased expression of SOD2, Gpx1 and catalase genes (p <0.05) with no effects on expression of SOD1 gene.
Conclusion: Findings of this study showed that receiving exogenous antioxidants such as crocin could possibly decrease needs of expression of enzymatic antioxidant genes through strengthening non-enzymatic antioxidant defense systems. However, further studies are needed to verify the results.
Keywords: Antioxidants, Free radicals, Crocin, C2C12 cells
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Article type: Research | Subject: nutrition
Received: 2021/07/4 | Accepted: 2021/08/24 | Published: 2022/04/3
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Hoseini Balam F, Shimi G, Zand H, Ghorbani A. Effects of Crocin Down-Regulation on Enzymatic Antioxidant Profile in C2C12 Cells. Iranian J Nutr Sci Food Technol 2022; 17 (1) :1-8
URL: http://nsft.sbmu.ac.ir/article-1-3313-en.html

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Volume 17, Issue 1 (Spring 2022) Back to browse issues page
Iranian Journal of  Nutrition Sciences & Food  Technology
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