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BioMed Research International
Volume 2014 (2014), Article ID 580852, 6 pages
Research Article

PTEN Mediates the Antioxidant Effect of Resveratrol at Nutritionally Relevant Concentrations

1Department of Physiotherapy, Faculty of Physiotherapy, University of Valencia, Gascó Oliag Street 5, 46010 Valencia, Spain
2Department of Physiology, Faculty of Medicine, University of Valencia, Blasco Ibañez Avenue 15, 46010 Valencia, Spain
3Centro Biotecnologia Vegetal, Faculdade de Ciências e Tecnologia, Instituto de Biotecnologia e Bioengenharia, Universida de do Algarve, Campus de Gambelas, Edifício 8, 8005-139 Faro, Portugal

Received 2 February 2014; Revised 12 March 2014; Accepted 13 March 2014; Published 10 April 2014

Academic Editor: Efstathios S. Gonos

Copyright © 2014 Marta Inglés et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Introduction. Antioxidant properties of resveratrol have been intensively studied for the last years, both in vivo and in vitro. Its bioavailability after an oral dose is very low and therefore it is very important to make sure that plasma concentrations of free resveratrol are sufficient enough to be active as antioxidant. Aims. In the present study, using nutritionally relevant concentrations of resveratrol, we aim to confirm its antioxidant capacity on reducing peroxide levels and look for the molecular pathway involved in this antioxidant effect. Methods. We used mammary gland tumor cells (MCF-7), which were pretreated with different concentrations of resveratrol for 48 h, and/or a PTEN inhibitor (bpV: bipy). Hydrogen peroxide levels were determined by fluorimetry, PTEN levels and Akt phosphorylation by Western Blotting, and mRNA expression of antioxidant genes by real-time reverse transcriptase-polymerase chain reaction (RT-PCR). Results. Resveratrol treatment for 48 h lowered peroxide levels in MCF-7, even at low nutritional concentrations (1 nM). This effect was mediated by the activation of PTEN/Akt pathway, which resulted in an upregulation of catalase and MnSOD mRNA levels. Conclusion. Resveratrol acts as an antioxidant at nutritionally relevant concentrations by inducing the expression of antioxidant enzymes, through a mechanism involving PTEN/Akt signaling pathway.