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目的探讨维生素E对烹饪油烟凝集物(condensates of cooking oil fume,COF)处理后的人外周血淋巴细胞产生氧化应激的影响。方法用烹饪油烟凝集物作用于经维生素E预先处理后的人外周血淋巴细胞,然后用2’,7’-二乙酰二氯荧光素(ECFH-DA)检测细胞内活性氧自由基(ROS)的水平,另外,对细胞内超氧化物歧化酶(SOD)活性和脂质过氧化物(LPO)水平也同时检测。结果1.67μg/ml COF作用下人外周血淋巴细胞内ROS和LPO水平增高,SOD活性降低。预先用0.91μl/ml VE处理后,与相应未经VE处理组相比,细胞内ROS和LPO水平降低,SOD活性增强,差异有显著性(P<0.05)。结论0.91μl/mlVE能保护人外周血淋巴细胞免受COF中的氧自由基的攻击,减轻COF导致的氧化应激。
Objective To investigate the effect of vitamin E on oxidative stress in human peripheral blood lymphocytes treated with condensates of cooking oil fume (COF). Methods Conjugates of cooking fume were used to effect the pretreatment of human peripheral blood lymphocytes with vitamin E, and then the activity of reactive oxygen species (ROS) in cells was detected by 2 ’, 7’-diacetyl dichlorofluorescein (ECFH-DA) In addition, intracellular superoxide dismutase (SOD) activity and lipid peroxidation (LPO) levels were also detected. Results 1.67μg / ml COF under the action of human peripheral blood lymphocytes increased levels of ROS and LPO, SOD activity decreased. Pretreatment with 0.91 μl / ml VE decreased intracellular ROS and LPO levels and increased SOD activity compared with the corresponding group without VE (P <0.05). Conclusion 0.91μl / mlVE can protect human peripheral blood lymphocytes from the oxygen free radicals in COF and reduce the COF-induced oxidative stress.