Resveratrol Ameliorates PM2.5-Induced Detrimental Effects in CHO Cell - Volume 4, No. 2, June 2018 - IJFE (International Journal of Food Engineering)
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Resveratrol Ameliorates PM2.5-Induced Detrimental Effects in CHO Cell

Chen Guo 1, Xiaohong Zhao 2, Shijie Chen 2, Yanli Zhou 2, Shengquan Mi 2, and Ter-Yun Lin 3
1. School of Public Health, Peking University, Beijing 100191, China
2. Research Institute for Science and Technology of Functional Food, Beijing Union University, Beijing 100191, China
3. Biology Department, North Park University, Chicago, IL 60625, USA
Abstract—PM2.5 was proved to cause adverse health effects and this was related to oxidative stress and inflammatory responses. Resveratrol has many beneficial activities that may ameliorate PM2.5 caused injury. An in vitro experiment was conducted where CHO cells were exposed to PM2.5 with or without resveratrol pretreatment. Results showed PM2.5 caused a dose-dependent decrease in cell viability and cell apoptotic rate at concentrations from 25 to 800 μg/mL. Pretreatment with resveratrol reduced PM2.5-induced apoptosis in cells and the optimal effect occurred at 6.25 μmol/L. Resveratrol pretreatment also significantly shortened DNA tail lengths of comet cells with optimal dosage at 25.00 μmol/L. PM2.5 caused a significant increase in Akt activation level, resveratrol pretreatment reduced the activation rate. These results suggested that resveratrol protected CHO cells from PM2.5 induced cell injury and DNA damage. This protective effect was shown to be related.to Akt pathway. 

Index Terms—resveratrol, PM2.5, cytotoxicity, DNA damage, Akt activation

Cite: Chen Guo, Xiaohong Zhao, Shijie Chen, Yanli Zhou, Shengquan Mi, and Ter-Yun Lin, "Resveratrol Ameliorates PM2.5-Induced Detrimental Effects in CHO Cell," International Journal of Food Engineering, Vol. 4, No. 2, pp. 161-164, June 2018. doi: 10.18178/ijfe.4.2.161-164
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