{"title":"Glucosamine Hydrochloride and Glucosamine-Gallic Acid Nanoparticles for the Treatment of Osteoarthritis: Synthesis, Antioxidant, and Anti-Inflammatory","authors":"Alika Jafari, Mehdi Tabarsa, Hossein Naderi-Manesh, Hassan Ahmadi Gavlighi, SangGuan You, Zahra Vaezi","doi":"10.1155/2024/3272099","DOIUrl":null,"url":null,"abstract":"<div>\n <p>This study aimed to evaluate the antioxidant and anti-inflammatory effects of glucosamine nanoparticles (GNPs) grafted with gallic acid (GNPs-<i>g</i>-GA). Glucosamine hydrochloride (G-HCl) was produced from shrimp shell, and then GNPs synthesized using ionic gelation method. GNPs-<i>g</i>-GA was prepared by coupling GNPs with GA via 1-ethy-3-(3-dimethylaminopropyl)-carbodiimide (EDC) in combination with N-hydroxysuccinimide (NHS) cross-linking agents. The results indicated that the grafting of GA onto GNPs at different ratios increased the average size of the nanoparticles from 195.7 to 294.2 nm with various grafting degrees ranging from 73.3 to 146.4 mg GA/g GNPs-<i>g</i>-GA. The SEM images revealed the formation of spherical-shaped GNPs-<i>g</i>-GA nanoparticles with approximate sizes ranging from 275.3 to 303.6 nm. The appearance of characteristic signals in the FT-IR (C=C, C–O/C–C, and NH<sub>2</sub>) and <sup>1</sup>H-NMR (H-2 and H-6 at 6.95 ppm) spectra and the red shift in UV-Vis spectrum provided further support of GNPs-<i>g</i>-GA successful synthesis. DPPH radical scavenging (from 20.0 to 70.4%) and ABTS radical scavenging (from 18.7 to 79.0%) activities and reducing power (nearly fivefold) sharply improved in GNPs-<i>g</i>-GA. Moreover, GNPs-<i>g</i>-GA was found nontoxic and drastically reduced the level of nitric oxide release and downregulated the synthesis of TNF-<i>α</i>, IL-1<i>β</i>, and IL-6 in LPS-induced RAW2647 murine macrophage cells through NF-<i>κ</i>B and MAPKs signaling pathways. Overall, these results suggested that the grafting of GNPs and GA is an effective strategy for the suppression of inflammation response and oxidation reaction in osteoarthritis.</p>\n </div>","PeriodicalId":15802,"journal":{"name":"Journal of Food Biochemistry","volume":"2024 1","pages":""},"PeriodicalIF":3.5000,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/3272099","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Biochemistry","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1155/2024/3272099","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"BIOCHEMISTRY & MOLECULAR BIOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
This study aimed to evaluate the antioxidant and anti-inflammatory effects of glucosamine nanoparticles (GNPs) grafted with gallic acid (GNPs-g-GA). Glucosamine hydrochloride (G-HCl) was produced from shrimp shell, and then GNPs synthesized using ionic gelation method. GNPs-g-GA was prepared by coupling GNPs with GA via 1-ethy-3-(3-dimethylaminopropyl)-carbodiimide (EDC) in combination with N-hydroxysuccinimide (NHS) cross-linking agents. The results indicated that the grafting of GA onto GNPs at different ratios increased the average size of the nanoparticles from 195.7 to 294.2 nm with various grafting degrees ranging from 73.3 to 146.4 mg GA/g GNPs-g-GA. The SEM images revealed the formation of spherical-shaped GNPs-g-GA nanoparticles with approximate sizes ranging from 275.3 to 303.6 nm. The appearance of characteristic signals in the FT-IR (C=C, C–O/C–C, and NH2) and 1H-NMR (H-2 and H-6 at 6.95 ppm) spectra and the red shift in UV-Vis spectrum provided further support of GNPs-g-GA successful synthesis. DPPH radical scavenging (from 20.0 to 70.4%) and ABTS radical scavenging (from 18.7 to 79.0%) activities and reducing power (nearly fivefold) sharply improved in GNPs-g-GA. Moreover, GNPs-g-GA was found nontoxic and drastically reduced the level of nitric oxide release and downregulated the synthesis of TNF-α, IL-1β, and IL-6 in LPS-induced RAW2647 murine macrophage cells through NF-κB and MAPKs signaling pathways. Overall, these results suggested that the grafting of GNPs and GA is an effective strategy for the suppression of inflammation response and oxidation reaction in osteoarthritis.
期刊介绍:
The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet.
Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes:
-Biochemistry of postharvest/postmortem and processing problems
-Enzyme chemistry and technology
-Membrane biology and chemistry
-Cell biology
-Biophysics
-Genetic expression
-Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods
Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following:
-Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease
-The mechanism of the ripening process in fruit
-The biogenesis of flavor precursors in meat
-How biochemical changes in farm-raised fish are affecting processing and edible quality