In vitro evaluation of the protective effects of Curcumin and Resveratrol against U87 Cells Induced by Beta-Amyloid

Year 2022, Volume: 11 Issue: 3, 304 - 311, 30.12.2022

Ares Alizade , Gülüzar Özbolat

https://doi.org/10.47493/abantmedj.1123424

Abstract

Objective: In this study we aimed to investigate the effects of curcumin and resveratrol antioxidant enzymes in β-amyloid (Aβ)-induced in vitro Alzheimer's Disease (AD) cell model.
Materials and Methods: Three groups were created in this study; The control group consisted of U87 cells, the Aβ group which was the in vitro AD model formed from the β-amyloid-induced U-87 cell lines, and the Aβ+ Curcumin+ Resveratrol group by adding curcumin and resveratrol to the Aβ group. Cell viability in groups was evaluated with the 3-(4,5-dimethylthiazol-2-yl)-2, 5-diphenyltetrazolium bromide (MTT) test. Total Antioxidant Level (TAS), Superoxide dismutase (SOD), Total Oxidant Level (TOS), and Catalase (CAT) enzyme levels, results were analyzed in order to evaluate the antioxidant levels.
Results: When cell viability was evaluated, it was determined that curcumin and resveratrol did not have cytotoxic effects. TAS levels were statistically higher in the Aβ+ curcumin and resveratrol group compared to the Aβ group (p<0.05) and TOS levels were found to be significantly low in the Aβ+ curcumin and resveratrol group compared to the Aβ group (p<0.05). However, when compared to the control group, CAT and SOD enzyme levels were statistically and significantly low in the Aß group. In contrast, these enzyme levels were found significantly higher in the Aβ+ curcumin and resveratrol group in comparison with the Aß group (p<0.05).
Conclusion: In conclusion, it has been shown that curcumin and resveratrol support antioxidant activity.

Keywords

Curcumin, Resveratrol, β-amyloid-induced U-87

Beta-Amiloid Tarafından İndüklenen U87 Hücrelerine Karşı Kurkumin ve Resveratrol'ün koruyucu etkilerinin in vitro değerlendirilmesi

Abstract

Amaç: Çalışmamız, β-amiloid (Aβ) ile indüklenen U87 hücrelerin in vitro Alzheimer Hastalığı (AH) modeli olarak kurkumin ve resveratrol’un antioksidan enzimler üzerindeki etkilerini araştırmak amacıyla yapılmıştır.
Gereç ve Yöntemler: Bu çalışmada; U87 hücrelerden oluşan kontrol grubu, β-amiloid ile indüklenen U-87 hücre dizilerini içeren in vitro AD modelinin oluşturulduğu Aβ grubu ve Aβ grubuna kurkumin ve resveratrol eklenerek Aβ+ Curcumin+ Resveratrol grubu olmak üzere üç grup oluşturuldu. Grupların hücre canlılığı 3-(4,5-dimetiltiazol-2-il)-2, 5-difeniltetrazolyum bromür (MTT) testi ile değerlendirildi. Total Antioksidan Seviyesi (TAS), Süperoksit dismutaz (SOD), Total Oksidan Seviyesi (TOS) ve Katalaz (CAT) enzim seviyeleri, antioksidan durumunu değerlendirmek için sonuçlar analiz edildi.
Bulgular: Hücre canlılığı değerlendirildiğinde kurkumin ve resveratrolün sitotoksik etkilerinin olmadığı belirlendi. Aβ+ kurkumin ve resveratrol grubunda Aβ grubuna göre TAS düzeyleri istatistiksel olarak daha yüksek (p<0,05) ve TOS düzeyleri Aβ+ kurkumin ve resveratrol grubunda Aβ grubuna göre istatistiksel olarak anlamlı derecede düşük bulundu(p<0,05). Ancak kontrol grubu ile karşılaştırıldığında Aß grubunda CAT ve SOD enzim düzeyleri istatistiksel olarak anlamlı düzeyde düşük bulunurken, bu enzim düzeyleri Aβ+ kurkumin ve resveratrol grubunda Aß grubuna göre istatistiksel olarak anlamlı düzeyde yüksek bulundu. (p<0,05).
Sonuç: Sonuç olarak, kurkumin ve resveratrolün apoptoza bağlı nörodejenerasyonu azalttığı ve antioksidan aktiviteyi desteklediği gösterilmiştir.

Keywords

Kurkumin, Resveratrol, β-amiloid kaynaklı U-87

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