Glucosamine Hydrochloride and Glucosamine-Gallic Acid Nanoparticles for the Treatment of Osteoarthritis: Synthesis, Antioxidant, and Anti-Inflammatory

IF 3.5 2区 农林科学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY Journal of Food Biochemistry Pub Date : 2024-07-01 DOI:10.1155/2024/3272099
Alika Jafari, Mehdi Tabarsa, Hossein Naderi-Manesh, Hassan Ahmadi Gavlighi, SangGuan You, Zahra Vaezi
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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.

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用于治疗骨关节炎的盐酸氨基葡萄糖和氨基葡萄糖-胆酸纳米颗粒:合成、抗氧化和抗炎
本研究旨在评估氨基葡萄糖纳米颗粒(GNPs)接枝没食子酸(GNPs-g-GA)的抗氧化和抗炎作用。以虾壳为原料制备氨基葡萄糖盐酸盐(G-HCl),然后用离子凝胶法合成 GNPs。通过 1-ethy-3-(3-dimethylaminopropyl)-carbodiimide (EDC) 结合 N-hydroxysuccinimide (NHS) 交联剂将 GNPs 与 GA 偶联,制备 GNPs-g-GA。结果表明,不同比例的 GA 接枝到 GNPs 上会使纳米粒子的平均尺寸从 195.7 纳米增加到 294.2 纳米,不同的接枝度范围为 73.3 至 146.4 mg GA/g GNPs-g-GA。扫描电镜图像显示形成了球形的 GNPs-g-GA 纳米粒子,其大致尺寸为 275.3 至 303.6 nm。傅立叶变换红外光谱(C=C、C-O/C-C 和 NH2)和 1H-NMR 光谱(6.95 ppm 处的 H-2 和 H-6)中出现的特征信号以及紫外可见光谱中的红移进一步证明了 GNPs-g-GA 的成功合成。GNPs-g-GA 的 DPPH 自由基清除率(从 20.0% 提高到 70.4%)、ABTS 自由基清除率(从 18.7% 提高到 79.0%)和还原力(近五倍)均有显著提高。此外,GNPs-g-GA 还具有无毒性,并能通过 NF-κB 和 MAPKs 信号通路显著降低一氧化氮的释放水平,下调 LPS 诱导的 RAW2647 鼠巨噬细胞中 TNF-α、IL-1β 和 IL-6 的合成。总之,这些结果表明,GNPs 和 GA 接枝是抑制骨关节炎炎症反应和氧化反应的有效策略。
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来源期刊
Journal of Food Biochemistry
Journal of Food Biochemistry 生物-生化与分子生物学
CiteScore
7.80
自引率
5.00%
发文量
488
审稿时长
3.6 months
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
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