Grape seed proanthocyanidin extract chelates iron and attenuates the toxic effects of 6-hydroxydopamine: Implications for Parkinson's disease

Tzu H. Wu, Jiahn Haur Liao, Feng-Lin Hsu, Huey R. Wu, Chuan K. Shen, J. M P Yuann, Shui Tein Chen

Research output: Contribution to journalArticle

13 Citations (Scopus)

Abstract

Proanthocyanidins are potent antioxidants associated with protection against diseases. We tested the reducing capacity, iron chelating activity, and anti-auto-oxidation ability of grape seed proanthocyanidin extract (GSPE). The mechanisms underlying GSPE attenuation of oxidative processes induced by 6-hydroxydopamine (6-OHDA), a neurotoxin used to induce Parkinson's disease, were investigated in cell-based systems. At high concentrations, GSPE (50 μg/μL) was a mild pro-oxidant in a Fenton-type reaction. GSPE (300 μg/mL) was as potent as 30 μM deferoxamine in its iron-chelating capacity, and as efficient as 5 mM ascorbic acid in delaying 6-OHDA auto-oxidation. In PC-12 cell cultures, 100 and 300 μg/mL GSPE significantly protected (P <0.05) cells from 6-OHDA-induced (400 μM) toxicity. GSPE-induced cytoprotection is enhanced by a nitric oxide synthase inhibitor (NOSI), implying that the cytoprotective effect of GSPE does not require NOS activation. In conclusion, the iron-chelating activity of GSPE minimizes its pro-oxidant activity and delays 6-OHDA auto-oxidation to provide cytoprotection.

Original languageEnglish
Pages (from-to)244-262
Number of pages19
JournalJournal of Food Biochemistry
Volume34
Issue number2
DOIs
Publication statusPublished - Apr 2010

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Grape Seed Extract
Iron Chelating Agents
grape seeds
Parkinson disease
Poisons
Oxidopamine
chelates
proanthocyanidins
Parkinson Disease
iron
extracts
automobiles
Cytoprotection
Iron
oxidation
oxidants
Reactive Oxygen Species
deferoxamine
Proanthocyanidins
Deferoxamine

ASJC Scopus subject areas

  • Food Science
  • Biophysics
  • Cell Biology
  • Pharmacology

Cite this

Grape seed proanthocyanidin extract chelates iron and attenuates the toxic effects of 6-hydroxydopamine : Implications for Parkinson's disease. / Wu, Tzu H.; Liao, Jiahn Haur; Hsu, Feng-Lin; Wu, Huey R.; Shen, Chuan K.; Yuann, J. M P; Chen, Shui Tein.

In: Journal of Food Biochemistry, Vol. 34, No. 2, 04.2010, p. 244-262.

Research output: Contribution to journalArticle

Wu, Tzu H. ; Liao, Jiahn Haur ; Hsu, Feng-Lin ; Wu, Huey R. ; Shen, Chuan K. ; Yuann, J. M P ; Chen, Shui Tein. / Grape seed proanthocyanidin extract chelates iron and attenuates the toxic effects of 6-hydroxydopamine : Implications for Parkinson's disease. In: Journal of Food Biochemistry. 2010 ; Vol. 34, No. 2. pp. 244-262.
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