Squid ink polysaccharide prevents autophagy and oxidative stress affected by cyclophosphamide in Leydig cells of mice: a pilot study

سال انتشار: 1396
نوع سند: مقاله ژورنالی
زبان: انگلیسی
مشاهده: 139

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شناسه ملی سند علمی:

JR_IJBMS-20-11_003

تاریخ نمایه سازی: 28 مهر 1400

چکیده مقاله:

Objective(s): The aim of this study was to explore the effects of Squid ink polysaccharide (SIP) on prevention of autophagy and oxidative stress induced by cyclophosphamide (CP) in Leydig cells of mice. Materials and Methods: Examination of reproductive organ exponents, abnormal sperm rate, activities of superoxide dismutase (SOD), catalase (CAT), contents of malondialdehyde (MDA), and histological structure were performed to detect the optimal dose of SIP against oxidative stress damage in vivo, and autophagy-associated protein LC۳ and Beclin-۱ were examined by immunofluorescence, and their expression was detected by Western blot analysis. Leydig cells ultrastructural changes were observed by transmission fluorescent microscope. Results: SIP significantly inhibited sperm aberration, histological structure and injury of seminiferous tubules caused by CP, as well as the antioxidant activity of SOD and CAT were increased; contents of MDA were decreased. The optimal dose of SIP for prevention of oxidative stress injury by CP was ۸۰ mg/kg. In addition, LC۳ and Beclin-۱ fluorescent granules were much less in the Leydig cell layer after treatment via SIP compared with the CP-treated group, and the expression levels of LC۳ and Beclin-۱ were also decreased. Furthermore, characteristics of cell autophagy such as mitochondrial swelling, autophagic vacuoles, and chromatin pyknosis were observed in CP-treated Leydig cells, but SIP could effectively weaken injury of Leydig cell ultrastructure by CP. Conclusion: SIP, as an antioxidant, prevents the cytoskeleton damage through up-regulation antioxidant capacity and inhibition autophagy caused by CP.

نویسندگان

Yi-Peng Gu

College of Food & Biological Engineering, Hezhou University, Hezhou ۵۴۲۸۹۹, China

Xiao-Mei Yang

College of Food & Biological Engineering, Hezhou University, Hezhou ۵۴۲۸۹۹, China

Zhen-Hua Duan

College of Food & Biological Engineering, Hezhou University, Hezhou ۵۴۲۸۹۹, China

Jiang-Hua Shang

Guangxi Buffalo Research Institute, Chinese Academy of Agricultural Sciences, Nanning ۵۳۰۰۰۱, China

Ping Luo

College of Chemistry & Environment, Guangdong Ocean University, Zhanjiang ۵۲۴۰۸۸, China

Wei Xiao

School of Food Science & Technology, Guangdong Ocean University, Zhanjiang۵۲۴۰۸۸, China

Da-Yan Zhang

School of Food Science & Technology, Guangdong Ocean University, Zhanjiang۵۲۴۰۸۸, China

Hua-Zhong Liu

College of Chemistry & Environment, Guangdong Ocean University, Zhanjiang ۵۲۴۰۸۸, China

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