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Effects of flavonoids on DNA oxidati...

Min, Kyungmi.

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Effects of flavonoids on DNA oxidation and mRNA expression of DNA repair enzymes under oxidant challenge.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Effects of flavonoids on DNA oxidation and mRNA expression of DNA repair enzymes under oxidant challenge./
作者:	Min, Kyungmi.
面頁冊數:	108 p.
附註:	Source: Dissertation Abstracts International, Volume: 69-02, Section: B, page: 0752.
Contained By:	Dissertation Abstracts International69-02B.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3303184
ISBN:	9780549494171

Effects of flavonoids on DNA oxidation and mRNA expression of DNA repair enzymes under oxidant challenge.
Min, Kyungmi.

Effects of flavonoids on DNA oxidation and mRNA expression of DNA repair enzymes under oxidant challenge. - 108 p.

Source: Dissertation Abstracts International, Volume: 69-02, Section: B, page: 0752.

Thesis (Ph.D.)--University of California, Davis, 2007.

In conclusion, this study supports the potential of flavonoids to exert anticancer effects by showing antioxidant activities and by modulating the mRNA expressions of DNA repair enzymes at concentrations relevant to physiological levels.

ISBN: 9780549494171Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Effects of flavonoids on DNA oxidation and mRNA expression of DNA repair enzymes under oxidant challenge.
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245 1 0 $a Effects of flavonoids on DNA oxidation and mRNA expression of DNA repair enzymes under oxidant challenge.
300 $a 108 p.
500 $a Source: Dissertation Abstracts International, Volume: 69-02, Section: B, page: 0752.
502 $a Thesis (Ph.D.)--University of California, Davis, 2007.
520 $a In conclusion, this study supports the potential of flavonoids to exert anticancer effects by showing antioxidant activities and by modulating the mRNA expressions of DNA repair enzymes at concentrations relevant to physiological levels.
520 $a Fruits and vegetables have been known to lower the risks of degenerative diseases, mostly due to antioxidant components. Flavonoids abundant in fruits and vegetables have been extensively studied in terms of antioxidant activities using various models. However, flavonoid levels found in the plasma do not exceed 1 muM. In addition, compared to the role as dietary antioxidants regarding to DNA oxidation, our understanding is very limited on DNA repair capacity modulation by dietary components. Accordingly this study was undertaken to investigate the effects of flavonoids on DNA oxidation and DNA repair capacity at low concentrations relevant to physiological levels following oxidant challenge.
520 $a Among flavonoids studied in this study, catechin and quercetin have strong in vitro antioxidant activities by decreasing 8-oxoguanine levels at broad ranges of concentrations (0.1-100 muM). In addition, Caeo-2 cell culture model supports the feasibility of quercetin acting as antioxidant at low concentrations under oxidant challenge. However, antioxidant activities of flavonoids are different from the structure, concentrations and the ending point to determine the DNA oxidation levels. Accordingly measuring only one biomarker could produce misleading conclusions. In addition, when flavonoid alone is assessed, the outcome might be different from the results obtained under oxidative stress. Therefore, prooxidant activities of flavonoids should not be excluded when considering the functions of flavonoids. Also careful interpretation is needed to extrapolate the data obtained from the in vitro or cell culture models to humans. This study also suggests that dietary components could affect the DNA repair capacity by modulating the mRNA expression of DNA repair enzymes especially hOGG1. hOGG1 cleaving 8-oxoguanine is inducible by responding to oxidative stress conditions and reflects the DNA repair capacity over an extended recovery time. Therefore monitoring DNA damage and gene expression of DNA repair enzymes provides the information about DNA repair kinetics and molecular responses to oxidative DNA damaging agents.
590 $a School code: 0029.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 $a University of California, Davis. $3 1018682
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