γ-Glutamylcysteine Ameliorates LPS-Induced Inflammatory Responses in BV2 Cells via Activating Autophagy

IF 3.5 2区 农林科学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY Journal of Food Biochemistry Pub Date : 2024-11-10 DOI:10.1155/2024/5593203
Shuai Lu, Minfang Tian, Guofeng Wu, Wenfeng Yu
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Abstract

In neurodegenerative diseases, the activation of microglia and the ensuing neuroinflammation are pivotal in regulating disease progression. Attenuating inflammation induced by microglial cells is considered a key strategy for slowing the progression of neurodegenerative diseases. γ-glutamylcysteine (γ-GC) has exhibited significant antioxidative and anti-inflammatory effects; nevertheless, its potential role in modulating neuroinflammatory responses remains incompletely explored. The current investigation aimed to establish a neuroinflammation model by stimulating BV2 microglia cells with lipopolysaccharide (LPS) and to explore the protective effect of γ-GC on neuroinflammation in BV2 microglia cells. The results demonstrated that γ-GC significantly attenuated LPS-induced oxidative damage in BV2 cells, reduced the levels of tumor necrosis factor-α (TNF-α) and interleukin-1β (IL-1β), inhibited the cytoplasmic translocation of high-mobility group box 1 protein (HMGB1), and effectively mitigated the LPS-induced inflammatory response in BV2 cells. We further investigated the regulatory mechanism of γ-GC on LPS-induced BV2 neuroinflammation and found that γ-GC significantly enhances autophagy in BV2 cells, resulting in a marked reduction in mammalian target of rapamycin (mTOR) phosphorylation levels and an increase in AMP-activated protein kinase (AMPK) phosphorylation levels. The use of autophagy inhibitors 3-methyladenine (3-MA) and AMPK inhibitors further corroborates the proposition that γ-GC promotes autophagy in BV2 cells while suppressing the LPS-induced inflammatory response of BV2 microglia through the activation of the AMPK-mTOR pathway. The findings indicate that γ-GC exerts a substantial inhibitory impact on neuroinflammation, making it a promising candidate for the development of therapeutic strategies against neuroinflammatory disorders and related conditions.

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γ-谷氨酰半胱氨酸通过激活自噬改善 LPS 诱导的 BV2 细胞炎症反应
在神经退行性疾病中,小胶质细胞的激活和随之而来的神经炎症是调节疾病进展的关键。减轻小胶质细胞诱导的炎症被认为是减缓神经退行性疾病进展的关键策略。γ-谷氨酰半胱氨酸(γ-GC)具有显著的抗氧化和抗炎作用,但其在调节神经炎症反应中的潜在作用仍未得到充分探索。目前的研究旨在通过用脂多糖(LPS)刺激 BV2 小胶质细胞建立神经炎症模型,并探讨 γ-GC 对 BV2 小胶质细胞神经炎症的保护作用。结果表明,γ-GC能显著减轻LPS诱导的BV2细胞氧化损伤,降低肿瘤坏死因子-α(TNF-α)和白细胞介素-1β(IL-1β)的水平,抑制高迁移率基团框1蛋白(HMGB1)的胞质转位,有效缓解LPS诱导的BV2细胞炎症反应。我们进一步研究了γ-GC对LPS诱导的BV2神经炎症的调控机制,发现γ-GC能显著增强BV2细胞的自噬作用,使哺乳动物雷帕霉素靶标(mTOR)磷酸化水平明显降低,AMP激活蛋白激酶(AMPK)磷酸化水平升高。自噬抑制剂 3-甲基腺嘌呤(3-MA)和 AMPK 抑制剂的使用进一步证实了γ-GC 可促进 BV2 细胞的自噬,同时通过激活 AMPK-mTOR 通路抑制 LPS 诱导的 BV2 小胶质细胞炎症反应。研究结果表明,γ-GC 对神经炎症具有实质性的抑制作用,因此有望成为开发神经炎症性疾病及相关疾病治疗策略的候选药物。
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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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