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Protective effects of anthocyanin-rich bilberry (Vaccinium myrtillus L.) extract against copper(II) chloride toxicity

  • Oksal MacarEmail author
  • Tuğçe Kalefetoğlu Macar
  • Kültiğin Çavuşoğlu
  • Emine Yalçın
Research Article
  • 39 Downloads

Abstract

In this study, the protective effects of 50 mg/L and 100 mg/L doses of anthocyanin-rich bilberry extracts (ABE) against the toxicity caused by 20 μM copper(II) chloride (CuCl2) on Allium cepa L. were investigated. Alterations in weight gain, germination percentage, and root elongation were evaluated as physiological parameters while micronucleus (MN), mitotic index (MI), and chromosomal abnormality (CA) frequency were studied as cytogenetic parameters. Oxidative stress indicators such as malondialdehyde (MDA) formation, superoxide dismutase (SOD) activity, and catalase (CAT) activity were analyzed and also damages in root tip meristem cells were determined by cross sections. As a result, it was found that the percentage of germination, weight gain, root length, and MI decreased and the frequency of MN and CAs increased with CuCl2 treatment. CuCl2 exposure caused a significant increase in SOD and CAT activities and MDA levels. A number of anatomical abnormalities and damages were detected in the cross sections of CuCl2-treated roots. On the other hand, ABE applications ameliorated notably all copper-induced damages in a dose-dependent manner. Therefore, the powerful protective potential of ABE against copper-induced toxicity was proven through an extensive study in a popular plant model.

Keywords

Allium cepa L. Anthocyanin Antioxidant Bilberry CuCl2 Genotoxicity 

Notes

Funding information

The present study was supported financially by the Giresun University Scientific Research Unit (project no. FEN-BAP-A-150219-21).

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Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2019

Authors and Affiliations

  • Oksal Macar
    • 1
    Email author
  • Tuğçe Kalefetoğlu Macar
    • 1
  • Kültiğin Çavuşoğlu
    • 2
  • Emine Yalçın
    • 2
  1. 1.Department of Food Technology, Şebinkarahisar School of Applied SciencesGiresun UniversityGiresunTurkey
  2. 2.Department of Biology, Faculty of Science and ArtsGiresun UniversityGiresunTurkey

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