Red cabbage anthocyanins as inhibitors of lipopolysaccharide-induced oxidative stress in blood platelets

Abstract

LPS is a Gram-negative bacteria endotoxin, which is an important pro-inflammatory agent. Blood platelets take part both in inflammatory processes and in pathogenesis of septic shock following accumulation of LPS. As a platelet agonist LPS causes the intraplatelet overproduction of ROS/RNS that are responsible for adverse modifications in the structure of platelet compounds being associated with a development of platelet-dependent diseases. Existing evidence suggests that anthocyanins (ATH) are able to protect the circulatory system. The antioxidative properties of ATH are believed to be mainly responsible for their positive health effects. The main goal of the present in vitro study was to investigate the potential protective properties of red cabbage ATH against oxidative damage induced by LPS in blood platelets. Exposure of platelets to LPS resulted in carbonyl group increase, 3-nitrotyrosine formation, lipid peroxidation and O2(•-) generation. We have shown that ATH extract effectively decreased oxidative stress induced by LPSs. The in silico analysis demonstrated that both cyanin and LPS were located at the same region of human TLR4-MD-2 complex. Our findings suggest that there could be two-way ATH platelet protection mechanism, by their antioxidant properties and directly by binding with TLRs.

Keywords: Lipopolysaccharide; Platelets; Red cabbage.