Protective Effects of Pre-Germinated Brown Rice Extract against Amyloid β-Peptide Induced Neurotoxicity in Neuronal SK-N-SH Cells

Rungtip Soi-ampornkul; Chatchawan Srisawat; Wipawan Thangnipon; Surin Kanyok; Sarawut Junnu; Wanphen Katanyoo; Sompong Liammongkolkul; Pairat Soi-ampornkul

doi:doi:10.11648/j.ijnfs.20130204.12

Protective Effects of Pre-Germinated Brown Rice Extract against Amyloid β-Peptide Induced Neurotoxicity in Neuronal SK-N-SH Cells

Rungtip Soi-ampornkul, Chatchawan Srisawat, Wipawan Thangnipon, Surin Kanyok, Sarawut Junnu, Wanphen Katanyoo, Sompong Liammongkolkul, Pairat Soi-ampornkul

Published in International Journal of Nutrition and Food Sciences (Volume 2, Issue 4)

Published: 20 June 2013

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Abstract

Amyloid β-peptide (Aβ1-42) is the major component of amyloid plaques and is believed to induce oxidative stress and inflammation in brain, which are postulated to play important roles in the pathogenesis of Alzheimer’s disease (AD). The present study investigated the effect of pre-germinated brown rice extract (Oryza sativa L., PGBR ex) which contains a much higher concentration of essential amino acids, such as lysine, isoleucine, methionine and several kinds of antioxidants than conventional brown rice, and over 8-13 times the amount of γ-aminobutyric acid (GABA) shown to protect against oxidative stress and cell death. Pre-treatment of SK-N-SH cells with 2000 μg/ml PGBR ex significantly attenuated 10 μM Aβ1-42-induced neuronal cells deaths. Apoptotic cells death was demonstrated morphologically as well as by detection of the presence of activated caspase-3, DNA fragmentation and the production of reactive oxygen species (ROS) which could be reduced by pre-treatment of PGBR ex and brown rice extract (BR ex). These results suggest that the protective effect of PGBR ex and BR ex against Aβ1-42-induced neuronal cell death might be due to its anti-oxidative and anti-apoptotic properties and could be useful as a value added functional food to prevent neurodegenerative diseases.

Published in	International Journal of Nutrition and Food Sciences (Volume 2, Issue 4)
DOI	10.11648/j.ijnfs.20130204.12
Page(s)	167-173
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2013. Published by Science Publishing Group

Keywords

Brown Rice Extract, SK-N-SH Cells, Antioxidant, GABA, ROS, Aβ1-42, Apoptosis, DNA Fragmentation

References

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APA Style

Rungtip Soi-ampornkul, Chatchawan Srisawat, Wipawan Thangnipon, Surin Kanyok, Sarawut Junnu, et al. (2013). Protective Effects of Pre-Germinated Brown Rice Extract against Amyloid β-Peptide Induced Neurotoxicity in Neuronal SK-N-SH Cells. International Journal of Nutrition and Food Sciences, 2(4), 167-173. https://doi.org/10.11648/j.ijnfs.20130204.12

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ACS Style

Rungtip Soi-ampornkul; Chatchawan Srisawat; Wipawan Thangnipon; Surin Kanyok; Sarawut Junnu, et al. Protective Effects of Pre-Germinated Brown Rice Extract against Amyloid β-Peptide Induced Neurotoxicity in Neuronal SK-N-SH Cells. Int. J. Nutr. Food Sci. 2013, 2(4), 167-173. doi: 10.11648/j.ijnfs.20130204.12

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AMA Style

Rungtip Soi-ampornkul, Chatchawan Srisawat, Wipawan Thangnipon, Surin Kanyok, Sarawut Junnu, et al. Protective Effects of Pre-Germinated Brown Rice Extract against Amyloid β-Peptide Induced Neurotoxicity in Neuronal SK-N-SH Cells. Int J Nutr Food Sci. 2013;2(4):167-173. doi: 10.11648/j.ijnfs.20130204.12

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@article{10.11648/j.ijnfs.20130204.12,
  author = {Rungtip Soi-ampornkul and Chatchawan Srisawat and Wipawan Thangnipon and Surin Kanyok and Sarawut Junnu and Wanphen Katanyoo and Sompong Liammongkolkul and Pairat Soi-ampornkul},
  title = {Protective Effects of Pre-Germinated Brown Rice Extract against Amyloid β-Peptide Induced Neurotoxicity in Neuronal SK-N-SH Cells},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {2},
  number = {4},
  pages = {167-173},
  doi = {10.11648/j.ijnfs.20130204.12},
  url = {https://doi.org/10.11648/j.ijnfs.20130204.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20130204.12},
  abstract = {Amyloid β-peptide (Aβ1-42) is the major component of amyloid plaques and is believed to induce oxidative stress and inflammation in brain, which are postulated to play important roles in the pathogenesis of Alzheimer’s disease (AD). The present study investigated the effect of pre-germinated brown rice extract (Oryza sativa L., PGBR ex) which contains a much higher concentration of essential amino acids, such as lysine, isoleucine, methionine and several kinds of antioxidants than conventional brown rice, and over 8-13 times the amount of γ-aminobutyric acid (GABA) shown to protect against oxidative stress and cell death. Pre-treatment of SK-N-SH cells with 2000 μg/ml PGBR ex significantly attenuated 10 μM Aβ1-42-induced neuronal cells deaths. Apoptotic cells death was demonstrated morphologically as well as by detection of the presence of activated caspase-3, DNA fragmentation and the production of reactive oxygen species (ROS) which could be reduced by pre-treatment of PGBR ex and brown rice extract (BR ex). These results suggest that the protective effect of PGBR ex and BR ex against Aβ1-42-induced neuronal cell death might be due to its anti-oxidative and anti-apoptotic properties and could be useful as a value added functional food to prevent neurodegenerative diseases.},
 year = {2013}
}

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TY  - JOUR
T1  - Protective Effects of Pre-Germinated Brown Rice Extract against Amyloid β-Peptide Induced Neurotoxicity in Neuronal SK-N-SH Cells
AU  - Rungtip Soi-ampornkul
AU  - Chatchawan Srisawat
AU  - Wipawan Thangnipon
AU  - Surin Kanyok
AU  - Sarawut Junnu
AU  - Wanphen Katanyoo
AU  - Sompong Liammongkolkul
AU  - Pairat Soi-ampornkul
Y1  - 2013/06/20
PY  - 2013
N1  - https://doi.org/10.11648/j.ijnfs.20130204.12
DO  - 10.11648/j.ijnfs.20130204.12
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 167
EP  - 173
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20130204.12
AB  - Amyloid β-peptide (Aβ1-42) is the major component of amyloid plaques and is believed to induce oxidative stress and inflammation in brain, which are postulated to play important roles in the pathogenesis of Alzheimer’s disease (AD). The present study investigated the effect of pre-germinated brown rice extract (Oryza sativa L., PGBR ex) which contains a much higher concentration of essential amino acids, such as lysine, isoleucine, methionine and several kinds of antioxidants than conventional brown rice, and over 8-13 times the amount of γ-aminobutyric acid (GABA) shown to protect against oxidative stress and cell death. Pre-treatment of SK-N-SH cells with 2000 μg/ml PGBR ex significantly attenuated 10 μM Aβ1-42-induced neuronal cells deaths. Apoptotic cells death was demonstrated morphologically as well as by detection of the presence of activated caspase-3, DNA fragmentation and the production of reactive oxygen species (ROS) which could be reduced by pre-treatment of PGBR ex and brown rice extract (BR ex). These results suggest that the protective effect of PGBR ex and BR ex against Aβ1-42-induced neuronal cell death might be due to its anti-oxidative and anti-apoptotic properties and could be useful as a value added functional food to prevent neurodegenerative diseases.
VL  - 2
IS  - 4
ER  -

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Author Information

Rungtip Soi-ampornkul

Department of Biochemistry, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok,Thailand
Chatchawan Srisawat

Department of Biochemistry, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok,Thailand
Wipawan Thangnipon

Research Center for Neuroscience, Institute of Molecular Biosciences, Mahidol University, Salaya, Nakhonpathom, Thailand
Surin Kanyok

Department of Biochemistry, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok,Thailand
Sarawut Junnu

Department of Biochemistry, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok,Thailand
Wanphen Katanyoo

Department of Biochemistry, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok,Thailand
Sompong Liammongkolkul

Department of Biochemistry, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok,Thailand
Pairat Soi-ampornkul

Surasak montree school, The Ministry of Education, Wipawadee road, Huaikhwang, Bangkok, Thailand

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APA Style

Rungtip Soi-ampornkul, Chatchawan Srisawat, Wipawan Thangnipon, Surin Kanyok, Sarawut Junnu, et al. (2013). Protective Effects of Pre-Germinated Brown Rice Extract against Amyloid β-Peptide Induced Neurotoxicity in Neuronal SK-N-SH Cells. International Journal of Nutrition and Food Sciences, 2(4), 167-173. https://doi.org/10.11648/j.ijnfs.20130204.12

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ACS Style

Rungtip Soi-ampornkul; Chatchawan Srisawat; Wipawan Thangnipon; Surin Kanyok; Sarawut Junnu, et al. Protective Effects of Pre-Germinated Brown Rice Extract against Amyloid β-Peptide Induced Neurotoxicity in Neuronal SK-N-SH Cells. Int. J. Nutr. Food Sci. 2013, 2(4), 167-173. doi: 10.11648/j.ijnfs.20130204.12

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AMA Style

Rungtip Soi-ampornkul, Chatchawan Srisawat, Wipawan Thangnipon, Surin Kanyok, Sarawut Junnu, et al. Protective Effects of Pre-Germinated Brown Rice Extract against Amyloid β-Peptide Induced Neurotoxicity in Neuronal SK-N-SH Cells. Int J Nutr Food Sci. 2013;2(4):167-173. doi: 10.11648/j.ijnfs.20130204.12

Copy | Download

@article{10.11648/j.ijnfs.20130204.12,
  author = {Rungtip Soi-ampornkul and Chatchawan Srisawat and Wipawan Thangnipon and Surin Kanyok and Sarawut Junnu and Wanphen Katanyoo and Sompong Liammongkolkul and Pairat Soi-ampornkul},
  title = {Protective Effects of Pre-Germinated Brown Rice Extract against Amyloid β-Peptide Induced Neurotoxicity in Neuronal SK-N-SH Cells},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {2},
  number = {4},
  pages = {167-173},
  doi = {10.11648/j.ijnfs.20130204.12},
  url = {https://doi.org/10.11648/j.ijnfs.20130204.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20130204.12},
  abstract = {Amyloid β-peptide (Aβ1-42) is the major component of amyloid plaques and is believed to induce oxidative stress and inflammation in brain, which are postulated to play important roles in the pathogenesis of Alzheimer’s disease (AD). The present study investigated the effect of pre-germinated brown rice extract (Oryza sativa L., PGBR ex) which contains a much higher concentration of essential amino acids, such as lysine, isoleucine, methionine and several kinds of antioxidants than conventional brown rice, and over 8-13 times the amount of γ-aminobutyric acid (GABA) shown to protect against oxidative stress and cell death. Pre-treatment of SK-N-SH cells with 2000 μg/ml PGBR ex significantly attenuated 10 μM Aβ1-42-induced neuronal cells deaths. Apoptotic cells death was demonstrated morphologically as well as by detection of the presence of activated caspase-3, DNA fragmentation and the production of reactive oxygen species (ROS) which could be reduced by pre-treatment of PGBR ex and brown rice extract (BR ex). These results suggest that the protective effect of PGBR ex and BR ex against Aβ1-42-induced neuronal cell death might be due to its anti-oxidative and anti-apoptotic properties and could be useful as a value added functional food to prevent neurodegenerative diseases.},
 year = {2013}
}

Copy | Download

TY  - JOUR
T1  - Protective Effects of Pre-Germinated Brown Rice Extract against Amyloid β-Peptide Induced Neurotoxicity in Neuronal SK-N-SH Cells
AU  - Rungtip Soi-ampornkul
AU  - Chatchawan Srisawat
AU  - Wipawan Thangnipon
AU  - Surin Kanyok
AU  - Sarawut Junnu
AU  - Wanphen Katanyoo
AU  - Sompong Liammongkolkul
AU  - Pairat Soi-ampornkul
Y1  - 2013/06/20
PY  - 2013
N1  - https://doi.org/10.11648/j.ijnfs.20130204.12
DO  - 10.11648/j.ijnfs.20130204.12
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 167
EP  - 173
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20130204.12
AB  - Amyloid β-peptide (Aβ1-42) is the major component of amyloid plaques and is believed to induce oxidative stress and inflammation in brain, which are postulated to play important roles in the pathogenesis of Alzheimer’s disease (AD). The present study investigated the effect of pre-germinated brown rice extract (Oryza sativa L., PGBR ex) which contains a much higher concentration of essential amino acids, such as lysine, isoleucine, methionine and several kinds of antioxidants than conventional brown rice, and over 8-13 times the amount of γ-aminobutyric acid (GABA) shown to protect against oxidative stress and cell death. Pre-treatment of SK-N-SH cells with 2000 μg/ml PGBR ex significantly attenuated 10 μM Aβ1-42-induced neuronal cells deaths. Apoptotic cells death was demonstrated morphologically as well as by detection of the presence of activated caspase-3, DNA fragmentation and the production of reactive oxygen species (ROS) which could be reduced by pre-treatment of PGBR ex and brown rice extract (BR ex). These results suggest that the protective effect of PGBR ex and BR ex against Aβ1-42-induced neuronal cell death might be due to its anti-oxidative and anti-apoptotic properties and could be useful as a value added functional food to prevent neurodegenerative diseases.
VL  - 2
IS  - 4
ER  -

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