Abstract:
:Several studies have demonstrated a protective effect of estrogen against the risk of developing neurodegenerative diseases; however, the molecular mechanisms involved have not been fully addressed. Isoflavones have been proposed as potential alternatives to estrogen replacement therapy. Therefore, in the present study, we investigated effects of isoflavones on cell death and tau phosphorylation in SH-SY5Y human neuroblastoma cells. Cells were treated with tunicamycin (TM) to induce endoplasmic reticulum (ER) stress-mediated toxicity, which is involved in development of neurodegenerative diseases. Treatment of cells with either 17beta-estradiol or isoflavones (either genistein or daidzein) significantly protected cells against cell death. The protective effect against cell death was blocked by a specific estrogen receptor blocker, ICI 182,780, suggesting that isoflavones protect against cell death via estrogen receptor-dependent pathways. Isoflavones also suppressed ER stress as determined by decreased expressions of the immunoglobulin binding protein (BiP) mRNA, spliced X-box binding protein-1 (Xbp-1) mRNAs, and C/EBP homologous protein (CHOP). TM activated glycogen synthase kinase 3beta (GSK3beta), a kinase involved in tau phosphorylation; in contrast, isoflavones inactivated GSK3beta and decreased tau hyperphosphorylation. In conclusion, our results clearly demonstrate that isoflavones prevent ER stress-mediated neurotoxicity by inhibiting tau hyperphosphorylation in SH-SY5Y cells.
journal_name
J Med Foodjournal_title
Journal of medicinal foodauthors
Park YJ,Jang YM,Kwon YHdoi
10.1089/jmf.2008.1069subject
Has Abstractpub_date
2009-06-01 00:00:00pages
528-35issue
3eissn
1096-620Xissn
1557-7600journal_volume
12pub_type
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journal_title:Journal of medicinal food
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journal_title:Journal of medicinal food
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journal_title:Journal of medicinal food
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journal_title:Journal of medicinal food
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journal_title:Journal of medicinal food
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journal_title:Journal of medicinal food
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journal_title:Journal of medicinal food
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journal_title:Journal of medicinal food
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abstract::Garlic has been used medicinally throughout human history. Allicin is considered the most therapeutic constituent of garlic. This study tested the antimicrobial activity of garlic allicin on oral pathogens associated with dental caries and periodontitis. Allicin was found effective against all the tested bacteria. The...
journal_title:Journal of medicinal food
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journal_title:Journal of medicinal food
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journal_title:Journal of medicinal food
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journal_title:Journal of medicinal food
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journal_title:Journal of medicinal food
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journal_title:Journal of medicinal food
pub_type: 杂志文章,meta分析
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更新日期:2012-11-01 00:00:00
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journal_title:Journal of medicinal food
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