Inhibitory effect of carnosine and anserine on DNA oxidative damage induced by Fe 2+, Cu 2+ and H 2O 2 in lymphocytes

Chiu-Lan Hsieh, Yi Chun Ho, Hsi Huai Lai, Gow Chin Yen

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8 Citations (Scopus)

Abstract

The effects of carnosine and anserine on oxidative DNA damage in human lymphocytes induced by Fe 2+, Cu 2+ or H 2O 2 were investigated using single cell gel electrophoresis (comet assay). Carnosine and anserine induced a slight DNA damage in human lymphocytes after incubation with cells for 30 min. Carnosine and anserine caused a tail DNA % from 4.7% to 7.3% and 6.1% to 10.0% respectively, at a concentration of 5-100 mM. The cell viability of carnosine and anserine to human lymphocytes was more than 85%. Fe 2+ and Cu 2+ caused a marked cytotoxicity and DNA damage in human lymphocytes with a concentration dependent manner. At a concentration of 100 μM, carnosine and anserine possessed 60-70% inhibitory effect on DNA damage in human lymphocytes when they reacted with Fe 2+ or Cu 2+ for 30 min before incubated with human lymphocytes. Fe 2+, Cu 2+, and H 2O 2-induced DNA damage in human lymphocytes were inhibited by carnosine and anserine in a concentration dependent manner (5-100 μM). However, the inhibitory effect of carnosine and anserine on oxidative DNA damage in human lymphocyte was 46.4% and 49.3%, respectively, when reacted simultaneously with H 2O 2. Carnosine and anserine possessed more marked inhibitory effect on oxidative DNA damage in human lymphocyte induced by Fe 2+ and Cu 2+ than that induced by H 2O 2. This result might be due to carnosine and anserine did not possess significantly scavenging effect on H 2O 2, thus, H 2O 2 entered the cell and caused DNA damage.

Original languageEnglish
Pages (from-to)47-54
Number of pages8
JournalJournal of Food and Drug Analysis
Volume10
Issue number1
Publication statusPublished - 2002 Jun 11

All Science Journal Classification (ASJC) codes

  • Food Science
  • Pharmacology

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