Impact of kanamycin on melanogenesis and antioxidant enzymes activity in melanocytes-an in vitro study

2013 ◽  
Vol 114 (12) ◽  
pp. 2746-2752 ◽  
Author(s):  
Dorota Wrześniok ◽  
Michał Otręba ◽  
Artur Beberok ◽  
Ewa Buszman
Keyword(s):  
Antioxidant Enzymes ◽  
In Vitro Study ◽  
Vitro Study ◽  
Enzymes Activity

Effects of Cr(VI) long-term and low-dose action on mammalian antioxidant enzymes (an in vitro study)

2004 ◽  
Vol 98 (3) ◽  
pp. 490-496 ◽  
Author(s):  
Nino Asatiani ◽  
Nelly Sapojnikova ◽  
Marina Abuladze ◽  
Tamar Kartvelishvili ◽  
Nina Kulikova ◽  
...  
Keyword(s):  
Antioxidant Enzymes ◽  
Low Dose ◽  
In Vitro Study ◽  
Vitro Study

Aged and Unaged Garlic Exerts Differential Effects on Cellular Aging via Modulation of Tissue Degradative and Antioxidant Enzymes Activity – A Cell-Free in Vitro Study

2017 ◽  
pp. 1-9
Keyword(s):  
Superoxide Dismutase ◽  
Antioxidant Enzymes ◽  
In Vitro Study ◽  
Cellular Aging ◽  
Vitro Study ◽  
Cell Aging ◽  
A Cell ◽  
Collagenase Inhibition ◽  
Aged Garlic

The effects of aged and unaged garlic on cell aging processes via enzymatic and oxidative pathways were examined in this cell-free in vitro study. Aged and unaged garlic, quercetin, and S-allyl cysteine inhibited collagenase and elastase dose-dependently. Quercetin and unaged garlic showed stronger collagenase inhibition and weaker elastase inhibition than S-allyl cysteine and aged garlic. Quercetin and aged garlic scavenged radicals more effectively than unaged garlic and S-allyl cysteine. Superoxide dismutase activity was significantly augmented by quercetin and unaged garlic when compared to aged garlic and S-allyl cysteine. Aged garlic contained higher amounts of S-allyl cysteine, total flavonoid and polyphenols, and lower quercetin content when compared to unaged garlic. Aged and unaged garlic exerted different effects on cellular aging by modulating collagenase, elastase, and superoxide dismutase activities. The different effects can potentially be attributed to different organosulfur and phenolic compositions.

Aged and Unaged Garlic Exerts Differential Effects on Cellular Aging via Modulation of Tissue Degradative and Antioxidant Enzymes Activity – A Cell-Free in Vitro Study

2017 ◽  
pp. 1-9
Keyword(s):  
Superoxide Dismutase ◽  
Antioxidant Enzymes ◽  
In Vitro Study ◽  
Cellular Aging ◽  
Vitro Study ◽  
Cell Aging ◽  
A Cell ◽  
Collagenase Inhibition ◽  
Aged Garlic

The effects of aged and unaged garlic on cell aging processes via enzymatic and oxidative pathways were examined in this cell-free in vitro study. Aged and unaged garlic, quercetin, and S-allyl cysteine inhibited collagenase and elastase dose-dependently. Quercetin and unaged garlic showed stronger collagenase inhibition and weaker elastase inhibition than S-allyl cysteine and aged garlic. Quercetin and aged garlic scavenged radicals more effectively than unaged garlic and S-allyl cysteine. Superoxide dismutase activity was significantly augmented by quercetin and unaged garlic when compared to aged garlic and S-allyl cysteine. Aged garlic contained higher amounts of S-allyl cysteine, total flavonoid and polyphenols, and lower quercetin content when compared to unaged garlic. Aged and unaged garlic exerted different effects on cellular aging by modulating collagenase, elastase, and superoxide dismutase activities. The different effects can potentially be attributed to different organosulfur and phenolic compositions.

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