首页> 外文期刊>Platelets >A comparative study of antioxidative activity of calcium-D-glucarate, sodium-D-gluconate and D-glucono-1,4-lactone in a human blood platelet model.
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A comparative study of antioxidative activity of calcium-D-glucarate, sodium-D-gluconate and D-glucono-1,4-lactone in a human blood platelet model.

机译:D-葡萄糖酸钙,D-葡萄糖酸钠和D-葡萄糖基-1,4-内酯在人体血小板模型中抗氧化活性的比较研究。

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摘要

D-glucono-1,4-lactone, sodium D-gluconate and calcium D-glucarate are non-toxic glucose derivatives occurring naturally in fruits and vegetables. Calcium D-glucarate is promoted as an orally bioavailability dietary supplement with potential chemopreventive activity without adverse effects. Despite many commercial applications in pharmaceutical and food industries the potential activity mechanisms of glucarate and gluconate are not clear. The purpose of this study was to investigate and compare the effects of these compounds on blood platelets under oxidative stress conditions and to examine their role in thrombin-induced platelet activation. Platelet activation is essential in haemostasis, tumor progression and allergic and non-allergic inflammation, where reactive oxygen species are involved. The antiplatelet and antioxidative activity was studied in vitro by measuring levels of specific oxidative stress markers: thiobarbituric acid reactive substances, superoxide anion, carbonyl groups, 3-nitrotyrosine, protein and low molecular weight thiols. All tested compounds significantly inhibited thrombin-induced arachidonic peroxidation, O production and also platelet protein oxidationitration induced by peroxynitrite, which is a strong oxidant formed intravascularly in vivo. Carbonyl group generation, thiol oxidation and nitrotyrosine formation were significantly decreased in the presence of glucose derivatives. The obtained results demonstrate that tested compounds may be helpful in the prevention of excessive platelet activation through the antioxidant mechanisms. Comparative studies indicate the predominant preventive activity of sodium D-gluconate. In general, the consumption of apples or apple juice as well as oranges, grapefruit and cruciferous vegetables, sources of large amounts of tested derivatives, have beneficial effects on platelets under oxidative stress.
机译:D-葡萄糖酸1,4-内酯,D-葡萄糖酸钠和D-葡萄糖酸钙是天然存在于水果和蔬菜中的无毒葡萄糖衍生物。 D-葡萄糖酸钙可作为口服生物利用度膳食补充剂而推广,具有潜在的化学预防活性,且无不良影响。尽管在制药和食品工业中有许多商业应用,但草酸盐和葡萄糖酸盐的潜在活性机理尚不清楚。这项研究的目的是研究和比较这些化合物在氧化应激条件下对血小板的作用,并检查它们在凝血酶诱导的血小板活化中的作用。血小板活化在止血,肿瘤进展以及与活性氧有关的变态反应和非变态反应性炎症中至关重要。通过测量特定的氧化应激指标的水平来研究抗血小板和抗氧化活性:氧化硫巴比妥酸反应性物质,超氧阴离子,羰基,3-硝基酪氨酸,蛋白质和低分子量硫醇。所有测试的化合物均显着抑制凝血酶诱导的花生四烯酸过氧化,O的产生,以及过氧化亚硝酸盐诱导的血小板蛋白氧化/硝化,过氧化亚硝酸盐是体内血管内形成的强氧化剂。在存在葡萄糖衍生物的情况下,羰基的产生,硫醇的氧化和硝基酪氨酸的形成显着减少。获得的结果表明,所测试的化合物可能有助于通过抗氧化剂机制防止血小板过度活化。比较研究表明,D-葡萄糖酸钠的主要预防活性。通常,食用大量受试衍生物的苹果或苹果汁以及橙子,葡萄柚和十字花科蔬菜对氧化应激下的血小板具有有益作用。

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