Dendrobiumliquor eliminates free radicals and suppresses cellular proteins expression disorder to protect cells from oxidant damage

Dendrobiumliquor obtained by soakingDendrobiumin Chinese liquor is considered as a health drink in China. Here, we found the pretreatment of extract ofDendrobium nobileLindl. liquor (DNLE) attenuated the oxidative damage to cells caused by H2O2, while the abilities of DNLE of eliminating extracellular free radicals and promoting the activities of intracellular antioxidant enzymes were observed. Quantitative proteomics identified 375 differentially expressed proteins caused by H(2)O(2)treatment in 293T cells. However, only 12 differentially expressed proteins were found in DNLE-pretreated cells which under the same oxidative damage. This suggested that the pretreatment of DNLE could suppress the disorder of protein expressions caused by oxidative stress which could induce cell death. Besides, DNLE was helpful for avoiding the unfolded protein response (UPR) and cell cycle disorder caused by oxidative stress. Taken together, these results demonstrated thatDendrobiumliquor could be a healthy herbal drink with antioxidant function. Practical applications Dendrobiumis used as an edible herb and a tonic food in traditional Chinese medicine.Dendrobiumliquor obtained by soakingDendrobiumwith Chinese liquor is also regarded as a nourishing health drink. However, there is rare research data on biological activity ofDendrobiumliquor. Our current results demonstrated that the extract ofDendrobium nobileLindl. liquor (DNLE) possessed the ability of eliminating free radicals in/out the human cells. More importantly, DNLE could help cells to resist the interference on cell life activities caused by oxidative stress. Since many evidences suggested that oxidative stress is linked to human disease and aging, and chemical antioxidant has some side effects on health,Dendrobiumliquor can serve as a natural health drink with antioxidant function. Furthermore, the active ingredients in DNLE also possess the potential to be developed as natural antioxidant additive in food and cosmetics.