Yao Y, Xiong W, Chen L, Ju X, Wang L. Synergistic growth-inhibition effect of quercetin and N-Acetyl-L-cysteine against HepG2 cells relying on the improvement of quercetin stability.
Food Chem 2021;
374:131729. [PMID:
34906805 DOI:
10.1016/j.foodchem.2021.131729]
[Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2021] [Revised: 11/11/2021] [Accepted: 11/27/2021] [Indexed: 11/29/2022]
Abstract
In this study, N-Acetyl-l-cysteine (NAC) as a widely-used antioxidant was first applied to improve the stability of Que in medium. The stability of Que in medium was analyzed, and the growth-inhibition effect of Que and NAC against HepG2 cells was estimated. The results showed NAC could significantly improve the stability of Que in medium (more than 80%), while Que alone in medium was totally degraded within 4 h. Besides, it was found that Que together with NAC could significantly enhance the growth-inhibition effect against HepG2 cells compared with Que alone, with the IC50 value of 40 μM and 200 μM for Que together with NAC and Que alone. Moreover, NAC could inhibit the depletion of GSH induced by Que. The synergistic growth-inhibition effect of Que and NAC against HepG2 cells was attributed to NAC improving Que stability in medium accompanied by NAC inhibiting the depletion of GSH induced by Que. The results showed that NAC could improve the stability of Que and reduce the degradation rate of Que in culture medium. This study can provide a reference for the further study of the mechanism of NAC enhancing the stability of quercetin and the development of broad-spectrum stabilizers.
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