Salvianolic acid B inhibits low-density lipoprotein oxidation and neointimal hyperplasia in endothelium-denuded hypercholesterolaemic rabbits

Tung Lin Yang, Feng-Yen Lin, Yung Hsiang Chen, Jeng Jiann Chiu, Ming Shi Shiao, Chien Sung Tsai, Shing Jong Lin, Yuh Lien Chen

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Abstract

BACKGROUND: Atherosclerosis and restenosis are inflammatory responses involving free radicals and lipid peroxidation and may be prevented/cured by antioxidant-mediated lipid peroxidation inhibition. Salvianolic acid (Sal B), a water-soluble antioxidant obtained from a Chinese medicinal herb, is believed to have multiple preventive and therapeutic effects against human vascular diseases. In this study the in vitro and in vivo inhibitory effects of Sal B on oxidative stress were determined.RESULTS: In human aortic endothelial cells (HAECs), Sal B reduced oxidative stress, inhibited low-density lipoprotein (LDL) oxidation and reduced oxidised LDL-induced cytotoxicity. Sal B inhibited Cu2+-induced LDL oxidation in vitro (with a potency 16.3 times that of probucol) and attenuated HAEC-mediated LDL oxidation as well as reactive oxygen species (ROS) production. In cholesterol-fed New Zealand White rabbits (with probucol as positive control), Sal B intake reduced Cu2+-induced LDL oxidation, lipid deposition in the thoracic aorta, intimal thickness of the aortic arch and thoracic aorta and neointimal formation in the abdominal aorta.CONCLUSION: The data obtained in this study suggest that Sal B protects HAECs from oxidative injury-mediated cell death via inhibition of ROS production. The antioxidant activity of Sal B may help explain its efficacy in the treatment of vascular diseases.

Original languageEnglish
Pages (from-to)134-141
Number of pages8
JournalJournal of the Science of Food and Agriculture
Volume91
Issue number1
DOIs
Publication statusPublished - Jan 15 2011

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Keywords

  • Atherosclerosis
  • Endothelial cells
  • Oxidised low-density lipoprotein
  • Restenosis
  • Salvianolic acid B

ASJC Scopus subject areas

  • Agronomy and Crop Science
  • Food Science
  • Nutrition and Dietetics
  • Biotechnology

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