Fatty Acid Mixtures from Nigella sativa Protects PC12 Cells from Oxidative Stress and Apoptosis Induced by Doxorubicin
2018
Background: Fatty acids (FAs), the key structural elements of
dietary lipids, are notable in the nutritional value of plants. Black cumin, a
popular anti-inflammatory and antioxidant food seasoning, contains nonpolar
constituents such as FAs.
Methods: Seeds were extracted
using hexane and their cytoprotective activity was assessed against doxorubicin
(DOX)-mediated oxidative stress and apoptosis in PC12 cell line.
Results: In spite of the
cellular death induced by DOX toward PC12 cells, bioassay-guided purification
showed that pretreatment with FAs mixtures (24h) attenuated DOX-mediated
apoptosis, which could be attributed to the inhibited caspase 3 activity and
enhanced mitochondrial membrane potential. Palmitic acid, caprylic acid and
oleic acid each 1/3 in the mixture, also suppressed DOX-induced ROS generation.
Conclusion: Our observation indicated that the subtoxic
concentration of FAs from Nigella sativa could effectively protect the
cells against oxidative stress, due to their antioxidant activity, and could be
regarded as a dietary supplement.
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