@article{jfnr2016469,
author={{Zagmutt, Sebasti¨¢n and Leiva, Elba and Mujica, Ver¨®nica and Wehinger, Sergio},
title={Protective Effect of Propolis Extract on Pancreatic ¦Â Cell under Oxidative Stress<i> in vitro</i>},
journal={Journal of Food and Nutrition Research},
volume={4},
number={6},
pages={400--407},
year={2016},
url={http://pubs.sciepub.com/jfnr/4/6/9},
issn={2333-1240},
abstract={<b>Introduction:</b> Oxidative stress is one of the most important mechanisms in the emergence of type 2 diabetes. It would therefore be important to increase the antioxidant potential to prevent the deleterious effects of oxidative stress. <b>Methods: </b>MTT assay was performed to assess cell viability in the murine ¦Â TC-6 beta cell line. TBARs (thiobarbituric acid reactive substances) and GSH (glutathione) were measured and apoptosis were assessed by flow cytometry. <b>Results:</b> Exposure to 150 ¦ÌM of H<SUB>2</SUB>O<SUB>2</SUB> and 100 ¦ÌM of tert-butyl hydroperoxide (t-BOOH) significantly reduced cell viability. When cells were simultaneously incubated with propolis extract (PE) and oxidants, cell viability relative to control was maintained. Exposure of cells to oxidants increased TBARs levels and reduced GSH concentration, a condition that was reversed when incubated with PE. A significant increase in apoptotic cells was seen when exposed to oxidants, however simultaneous incubation with PE reduced the number of apoptotic cells. <b>Conclusion:</b> PE has a protective effect against oxidative stress.},
doi={10.12691/jfnr-4-6-9}
publisher={Science and Education Publishing}
}