Phenols of virgin olive oil protects nuclear DNA against oxidative damage in HeLa cells

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dc.authoridArda, Nazli/0000-0002-1043-5652
dc.authoridEROL, Ozlem/0000-0001-8821-5740
dc.contributor.authorErol, Ozlem
dc.contributor.authorArda, Nazli
dc.contributor.authorErdem, Gunnhan
dc.date.accessioned2025-01-27T20:51:55Z
dc.date.available2025-01-27T20:51:55Z
dc.date.issued2012
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractOxidative DNA damage is an inescapable consequence for cells constantly exposed to oxidative stress derived from normal metabolic processes and from environmental factors. Phenolic compounds, which have strong antioxidant activity, prevent DNA damage by protecting the cells against harmful effects of oxidative stress. In this study, the effect of virgin olive oil phenolic extract (OOPE) was investigated on H2O2-induced mitochondrial DNA (mtDNA) and nuclear DNA (nDNA) damage in HeLa cells. DNA damage was assessed in mitochondria and two nuclear regions by using quantitative PCR (QPCR) assay. The cells were pre-treated with non-cytotoxic doses of OOPE for 4 h, and DNA damage was determined. OOPE alone does not change the steady-state level of DNA damage. The oxidative stress generated with 750 mu M H2O2 caused two times greater damages in mtDNA compared to nDNA, which included the nonexpressed beta-globin region (1.507 +/- 0.110 lesions/10 kb) and the expressed APEX1 gene (1.623 +/- 0.243 lesions/10 kb) with respect to the control region. When cells were preincubated with OOPE for 4 h, nDNA damage under stress condition was completely inhibited; however, mtDNA damage was not affected by this procedure. These results suggest that OOPE has a protective effect against nDNA damage in HeLa cells. (C) 2012 Elsevier Ltd. All rights reserved.
dc.description.sponsorshipCanakkale Onsekiz Mart University [2007/69]; Istanbul University [4120]
dc.description.sponsorshipThis study was supported by the Research Fund of Canakkale Onsekiz Mart University (Project no: 2007/69) and the Research Fund of Istanbul University (Project no. 4120).
dc.identifier.doi10.1016/j.fct.2012.07.048
dc.identifier.endpage3479
dc.identifier.issn0278-6915
dc.identifier.issn1873-6351
dc.identifier.issue10
dc.identifier.pmid22877972
dc.identifier.scopus2-s2.0-84865514958
dc.identifier.scopusqualityQ1
dc.identifier.startpage3475
dc.identifier.urihttps://doi.org/10.1016/j.fct.2012.07.048
dc.identifier.urihttps://hdl.handle.net/20.500.12428/25584
dc.identifier.volume50
dc.identifier.wosWOS:000309897100015
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherPergamon-Elsevier Science Ltd
dc.relation.ispartofFood and Chemical Toxicology
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectDNA damage
dc.subjectHeLa cells
dc.subjectOlive oil
dc.subjectOxidative stress
dc.subjectPhenolics
dc.subjectQPCR
dc.titlePhenols of virgin olive oil protects nuclear DNA against oxidative damage in HeLa cells
dc.typeArticle

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