Apoptotic DNA fragmentation and oxidative stress induced by the antioxidant food additive butylated hydroxytoluene in liver cells of sprague Dawley rats: the protective effect of vitamine E acetate

ABSTRACT

The present study examined and characterized the apoptosis induced by the phenolic lipophilic antioxidant food additive butylated hydroxytoluene [BHT] in liver cells of Sprague-Dawley rats. The role which might be played by lipid peroxides and reactive oxygen species [ROS] in controlling this hepatocyte apoptosis was assessed. Apoptosis was evaluated by DNA fragmentation detected by ELISA programmed cell death technique, which was confirmed by agarose gel electrophoresis. Feeding the animals 0.2% BHT supplemented food for four months resulted in characteristic DNA laddering pattern, thus providing an evidence that apoptosis is the major mechanism of cell death in liver tissues. Furthermore, lipid peroxides levels measured as malondialdehyde [MDA] in liver tissue homogenates and intracellular ROS levels were significantly increased in the 0.2% BHT fed animal group. Feeding the animals 0.4% vitamin E acetate added to the 0.2% BHT supplemented food for four months resulted in improvement of the DNA fragmentation and reduction in the oxidative stress induced by BHT. These findings may further suggest that BHT-induced apoptosis in liver cells is mediated by oxidative stress mechanism