@article{Yu_Lin_Yu_He_Wang_Cui_Zhang_2017, title={Fucoxanthin prevents H<sub>2</sub>O<sub>2</sub>-induced neuronal apoptosis via concurrently activating the PI3-K/Akt cascade and inhibiting the ERK pathway}, volume={61}, url={https://foodandnutritionresearch.net/index.php/fnr/article/view/1163}, abstractNote={<p>Background : As a natural carotenoid abundant in chloroplasts of edible brown algae, fucoxanthin possesses various health benefits, including anti-oxidative activity in particular.</p> <p>Objective : In the present study, we studied whether fucoxanthin protected against hydrogen peroxide (H <sub>2</sub> O <sub>2</sub> )-induced neuronal apoptosis.</p> <p>Design : The neuroprotective effects of fucoxanthin on H <sub>2</sub> O <sub>2</sub> -induced toxicity were studied in both SH-SY5Y cells and primary cerebellar granule neurons.</p> <p>Results : Fucoxanthin significantly protected against H <sub>2</sub> O <sub>2</sub> -induced neuronal apoptosis and intracellular reactive oxygen species. H <sub>2</sub> O <sub>2</sub> treatment led to the reduced activity of phosphoinositide 3-kinase (PI3-K)/Akt cascade and the increased activity of extracellular signal-regulated kinase (ERK) pathway in SH-SY5Y cells. Moreover, fucoxanthin significantly restored the altered activities of PI3-K/Akt and ERK pathways induced by H <sub>2</sub> O <sub>2</sub> . Both specific inhibitors of glycogen synthase kinase 3β (GSK3β) and mitogen-activated protein kinase kinase (MEK) significantly protected against H <sub>2</sub> O <sub>2</sub> -induced neuronal death. Furthermore, the neuroprotective effects of fucoxanthin against H <sub>2</sub> O <sub>2</sub> -induced neuronal death were abolished by specific PI3-K inhibitors.</p> <p>Conclusions : Our data strongly revealed that fucoxanthin protected against H <sub>2</sub> O <sub>2</sub> -induced neurotoxicity via concurrently activating the PI3-K/Akt cascade and inhibiting the ERK pathway, providing support for the use of fucoxanthin to treat neurodegenerative disorders induced by oxidative stress.</p&gt;}, journal={Food & Nutrition Research}, author={Yu Jie and Lin Jia-Jia and Yu Rui and He Shan and Wang Qin-Wen and Cui Wei and Zhang Jin-Rong}, year={2017}, month={Mar.} }