Development of Alkaline Reduced Water Using High-Temperature-Roasted Mineral Salt and Its Antioxidative Effect in RAW 264.7 Murine Macrophage Cell Line

Oxidative stress (OS) plays an important role in many diseases, and its excessive increase affects human health. Although the antioxidant effect of sea salt can be strengthened through special processing, it is scarcely studied. This study confirmed the antioxidative effect of high-temperature roast...

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Autores principales:	Thuy Thi Trinh, Ailyn Fadriquela, Kyu-Jae Lee, Johny Bajgai, Subham Sharma, Md. Habibur Rahman, Cheol-Su Kim, Sang-Hum Youn, Hyoung-Tag Jeon
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	high-temperature-roasted mineral salt antioxidative effect MAPK RAW 264.7 Chemical technology TP1-1185 Chemistry QD1-999
Acceso en línea:	https://doaj.org/article/b69068112fab45b69517d48a0e98b3fd
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spelling	oai:doaj.org-article:b69068112fab45b69517d48a0e98b3fd2021-11-25T18:50:31ZDevelopment of Alkaline Reduced Water Using High-Temperature-Roasted Mineral Salt and Its Antioxidative Effect in RAW 264.7 Murine Macrophage Cell Line10.3390/pr91119282227-9717https://doaj.org/article/b69068112fab45b69517d48a0e98b3fd2021-10-01T00:00:00Zhttps://www.mdpi.com/2227-9717/9/11/1928https://doaj.org/toc/2227-9717Oxidative stress (OS) plays an important role in many diseases, and its excessive increase affects human health. Although the antioxidant effect of sea salt can be strengthened through special processing, it is scarcely studied. This study confirmed the antioxidative effect of high-temperature roasted mineral salt (HtRMS) produced through repeated roasting of sea salt at high temperature in a ceramic vessel. The dissolved HtRMS exhibited properties such as high alkalinity, rich mineral content, and a high concentration of hydrogen (H<sub>2</sub>). To detect the antioxidative effect of HtRMS, OS was induced in RAW 264.7 murine macrophage cells with hydrogen peroxide (H<sub>2</sub>O<sub>2</sub>) and lipopolysaccharide (LPS), and then treated with HtRMS solution at different concentrations (0.1, 1, and 10%). Cell viability, reactive oxygen species (ROS), nitric oxide (NO), and antioxidant enzymes such as catalase (CAT) and glutathione peroxidase (GPx), Ca<sup>2+</sup>, and mitogen-activated protein kinase (MAPK) pathway-related proteins (p-p38, p-JNK, and p-ERK) were measured. OS was significantly induced by treatment with H<sub>2</sub>O<sub>2</sub> and LPS (<i>p</i> < 0.001). After treatment with HtRMS, cell viability and GPx activities significantly increased and ROS, NO, Ca<sup>2+</sup>, and CAT significantly decreased in a concentration-dependent manner compared to H<sub>2</sub>O<sub>2</sub> and LPS-only groups, which was not observed in tap water (TW)-treated groups. Similarly, p-p38, p-JNK, and p-ERK levels significantly decreased in a concentration-dependent manner in HtRMS groups compared to both H<sub>2</sub>O<sub>2</sub> and LPS-only groups; however, those in TW groups did not exhibit significant differences compared to H<sub>2</sub>O<sub>2</sub> and LPS-only groups. In conclusion, our results suggest that HtRMS may have antioxidant potential by regulating the MAPK signaling pathway.Thuy Thi TrinhAilyn FadriquelaKyu-Jae LeeJohny BajgaiSubham SharmaMd. Habibur RahmanCheol-Su KimSang-Hum YounHyoung-Tag JeonMDPI AGarticlehigh-temperature-roasted mineral saltantioxidative effectMAPKRAW 264.7Chemical technologyTP1-1185ChemistryQD1-999ENProcesses, Vol 9, Iss 1928, p 1928 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	high-temperature-roasted mineral salt antioxidative effect MAPK RAW 264.7 Chemical technology TP1-1185 Chemistry QD1-999
spellingShingle	high-temperature-roasted mineral salt antioxidative effect MAPK RAW 264.7 Chemical technology TP1-1185 Chemistry QD1-999 Thuy Thi Trinh Ailyn Fadriquela Kyu-Jae Lee Johny Bajgai Subham Sharma Md. Habibur Rahman Cheol-Su Kim Sang-Hum Youn Hyoung-Tag Jeon Development of Alkaline Reduced Water Using High-Temperature-Roasted Mineral Salt and Its Antioxidative Effect in RAW 264.7 Murine Macrophage Cell Line
description	Oxidative stress (OS) plays an important role in many diseases, and its excessive increase affects human health. Although the antioxidant effect of sea salt can be strengthened through special processing, it is scarcely studied. This study confirmed the antioxidative effect of high-temperature roasted mineral salt (HtRMS) produced through repeated roasting of sea salt at high temperature in a ceramic vessel. The dissolved HtRMS exhibited properties such as high alkalinity, rich mineral content, and a high concentration of hydrogen (H<sub>2</sub>). To detect the antioxidative effect of HtRMS, OS was induced in RAW 264.7 murine macrophage cells with hydrogen peroxide (H<sub>2</sub>O<sub>2</sub>) and lipopolysaccharide (LPS), and then treated with HtRMS solution at different concentrations (0.1, 1, and 10%). Cell viability, reactive oxygen species (ROS), nitric oxide (NO), and antioxidant enzymes such as catalase (CAT) and glutathione peroxidase (GPx), Ca<sup>2+</sup>, and mitogen-activated protein kinase (MAPK) pathway-related proteins (p-p38, p-JNK, and p-ERK) were measured. OS was significantly induced by treatment with H<sub>2</sub>O<sub>2</sub> and LPS (<i>p</i> < 0.001). After treatment with HtRMS, cell viability and GPx activities significantly increased and ROS, NO, Ca<sup>2+</sup>, and CAT significantly decreased in a concentration-dependent manner compared to H<sub>2</sub>O<sub>2</sub> and LPS-only groups, which was not observed in tap water (TW)-treated groups. Similarly, p-p38, p-JNK, and p-ERK levels significantly decreased in a concentration-dependent manner in HtRMS groups compared to both H<sub>2</sub>O<sub>2</sub> and LPS-only groups; however, those in TW groups did not exhibit significant differences compared to H<sub>2</sub>O<sub>2</sub> and LPS-only groups. In conclusion, our results suggest that HtRMS may have antioxidant potential by regulating the MAPK signaling pathway.
format	article
author	Thuy Thi Trinh Ailyn Fadriquela Kyu-Jae Lee Johny Bajgai Subham Sharma Md. Habibur Rahman Cheol-Su Kim Sang-Hum Youn Hyoung-Tag Jeon
author_facet	Thuy Thi Trinh Ailyn Fadriquela Kyu-Jae Lee Johny Bajgai Subham Sharma Md. Habibur Rahman Cheol-Su Kim Sang-Hum Youn Hyoung-Tag Jeon
author_sort	Thuy Thi Trinh
title	Development of Alkaline Reduced Water Using High-Temperature-Roasted Mineral Salt and Its Antioxidative Effect in RAW 264.7 Murine Macrophage Cell Line
title_short	Development of Alkaline Reduced Water Using High-Temperature-Roasted Mineral Salt and Its Antioxidative Effect in RAW 264.7 Murine Macrophage Cell Line
title_full	Development of Alkaline Reduced Water Using High-Temperature-Roasted Mineral Salt and Its Antioxidative Effect in RAW 264.7 Murine Macrophage Cell Line
title_fullStr	Development of Alkaline Reduced Water Using High-Temperature-Roasted Mineral Salt and Its Antioxidative Effect in RAW 264.7 Murine Macrophage Cell Line
title_full_unstemmed	Development of Alkaline Reduced Water Using High-Temperature-Roasted Mineral Salt and Its Antioxidative Effect in RAW 264.7 Murine Macrophage Cell Line
title_sort	development of alkaline reduced water using high-temperature-roasted mineral salt and its antioxidative effect in raw 264.7 murine macrophage cell line
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/b69068112fab45b69517d48a0e98b3fd
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Development of Alkaline Reduced Water Using High-Temperature-Roasted Mineral Salt and Its Antioxidative Effect in RAW 264.7 Murine Macrophage Cell Line

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