Enhancing intestinal tight junction assembly by gallic acid as a subcellular basis for the pharmacological effect of Ocimum sanctum L. flower aqueous extract

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2024-11-01 DOI:10.1016/j.jff.2024.106519

Wanapas Wachiradejkul , Pichayapa Sukmak , Supisara Treveeravoot , Laphatrada Yurasakpong , Nutnicha Rangchaikul , Pimngeon Chatkul , Pitsinee Supapol , Apiwan Arinno , Natnicha Teansuk , Jakkapong Inchai , Sukpapohn Phummisutthigoon , Makha Phongjit , Autsadakorn Loungjan , Nattaphong Akrimajirachoote , Wanangkan Poolsri , Chanat Aonbangkhen , Rungtiwa Khumjiang , Chatchai Muanprasat , Chutima S. Vaddhanaphuti , Pawin Pongkorpsakol

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Abstract

Intestinal tight junction disruption initiates pathogenesis of colitis and determines diseases progression. At present, there is no therapeutics that directly corrects intestinal tight junction disassembly. Here, we discovered that Ocimum sanctum L. flower aqueous extract (OSLF) and gallic acid, increased intestinal barrier function by suppressing tight junction-dependent leak pathway permeability after being disrupted by Ca²⁺ depletion method. Transepithelial electrical resistance (TER) measurement, western blot analysis, immunofluorescence staining, and molecular docking indicated that OSLF and gallic acid improved intestinal barrier function by inducing tight junction assembly and inhibiting leak pathway permeability in intestinal epithelial cell monolayers via CaMKK-β/AMPK/SIRT-1/ERK-dependent fashion. Therefore, Gallic acid represents a drug candidate for treating diseases associated impaired intestinal barrier function including colitis.

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没食子酸可增强肠道紧密连接的组装，这是欧加木圣洁花水提取物药理作用的亚细胞基础

肠紧密连接破坏是结肠炎发病机制的起因，并决定着疾病的进展。目前，还没有直接纠正肠道紧密连接解体的疗法。在这里，我们发现欧鼠李花水提取物（OSLF）和没食子酸能通过抑制钙离子耗竭法破坏的紧密连接依赖性渗漏通路通透性来增强肠屏障功能。跨上皮电阻（TER）测量、Western印迹分析、免疫荧光染色和分子对接表明，OSLF和没食子酸通过CaMKK-β/AMPK/SIRT-1/ERK依赖性方式，诱导肠上皮细胞单层紧连结组装并抑制渗漏通路通透性，从而改善肠屏障功能。因此，没食子酸是治疗结肠炎等与肠屏障功能受损有关的疾病的候选药物。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.