Journal: Current Research in Food Science

Article Title: Resveratrol inhibits calcium oxalate crystal growth, reduces adhesion to renal cells and induces crystal internalization into the cells, but promotes crystal aggregation

doi: 10.1016/j.crfs.2024.100740

Figure Lengend Snippet: Effects of resveratrol on CaOx crystallization. Crystallization assay was performed in the absence (blank control) or presence of resveratrol (at a final concentration of 1, 10 or 100 μM). (A): Microscopic images of newly generated CaOx crystals (neocrystals) after 1-h incubation. (B): Crystal size was measured from 100 random crystals per condition. (C): Crystal mass was calculated from 10 random fields according to Formula I (see Materials and Methods ). The data are presented as mean ± SD of measurements from three independent experiments.

Article Snippet: A crystallization buffer containing 10 mM Tris (Affymetrix Inc.; Cleveland, OH) and 90 mM sodium chloride (Bio Basic Inc.; Toronto, Canada) was prepared at a final pH of 7.4.

Techniques: Crystallization Assay, Control, Concentration Assay, Generated, Incubation

Journal: Current Research in Food Science

Article Title: Resveratrol inhibits calcium oxalate crystal growth, reduces adhesion to renal cells and induces crystal internalization into the cells, but promotes crystal aggregation

doi: 10.1016/j.crfs.2024.100740

Figure Lengend Snippet: Effect of resveratrol on CaOx crystal growth. Crystal growth assay was performed in the absence (blank control) or presence of resveratrol (at a final concentration of 1, 10 or 100 μM). (A): Microscopic images of the CaOx crystals at T 0 (after 1-h of initial crystallization) and T 60 (after 60-min incubation of the already-formed crystals to allow them to further enlarge). (B): Δ crystal size was calculated from 100 random crystals according to Formula II (see Materials and Methods ). The data are presented as mean ± SD of measurements from three independent experiments, and significant p values are labeled.

Article Snippet: A crystallization buffer containing 10 mM Tris (Affymetrix Inc.; Cleveland, OH) and 90 mM sodium chloride (Bio Basic Inc.; Toronto, Canada) was prepared at a final pH of 7.4.

Techniques: Growth Assay, Control, Concentration Assay, Crystallization Assay, Incubation, Labeling

Journal: Current Research in Food Science

Article Title: Resveratrol inhibits calcium oxalate crystal growth, reduces adhesion to renal cells and induces crystal internalization into the cells, but promotes crystal aggregation

doi: 10.1016/j.crfs.2024.100740

Figure Lengend Snippet: Schematic illustrations of the proposed mechanisms of action of resveratrol on CaOx kidney stone formation. (A): Resveratrol binds free calcium ions and/or calcium on CaOx crystal surfaces, thereby handicapping the addition of free calcium ions to the CaOx crystal and inhibiting crystal growth. (B): Resveratrol binds the crystal surfaces and acts as a bridge of adjacent CaOx crystals to join together as the crystal clusters, clumps or aggregates. (C): Resveratrol binds calcium on the crystals, thereby occupying the crystal surfaces and reducing crystal-cell adhesion. (D) Resveratrol activates macropinocytosis or endocytosis of renal epithelial cells, thereby promoting crystal internalization to prompt the crystals for degradation by endolysosomes.

Article Snippet: A crystallization buffer containing 10 mM Tris (Affymetrix Inc.; Cleveland, OH) and 90 mM sodium chloride (Bio Basic Inc.; Toronto, Canada) was prepared at a final pH of 7.4.

Techniques:

Journal: Current Research in Food Science

Article Title: Resveratrol inhibits calcium oxalate crystal growth, reduces adhesion to renal cells and induces crystal internalization into the cells, but promotes crystal aggregation

doi: 10.1016/j.crfs.2024.100740

Figure Lengend Snippet: Summary of the dual modulatory activities of resveratrol on CaOx kidney stone formation. Resveratrol inhibits CaOx stone development steps by reducing crystal growth and adhesion to renal cells and by inducing crystal internalization into the cells (for crystal degradation). On the other hand, resveratrol promotes crystal aggregation, which is one of the mechanisms leading to kidney stone formation.

Article Snippet: A crystallization buffer containing 10 mM Tris (Affymetrix Inc.; Cleveland, OH) and 90 mM sodium chloride (Bio Basic Inc.; Toronto, Canada) was prepared at a final pH of 7.4.

Techniques: