Comparing the Effects of Korean and Brazilian Propolis on Anti-Atopic Dermatitis and the Related Mechanisms Through In Silico and In Vitro Analyses

IF 3.5 2区 农林科学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY Journal of Food Biochemistry Pub Date : 2024-11-16 DOI:10.1155/2024/1845999
Kyeong Ah Jo, Soo-Yeon Park, Kwanyong Choi, Doo-Hee Lee, Ji Yeon Kim
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Abstract

Atopic dermatitis (AD) is a chronic inflammatory skin disorder requiring continuous care and treatment. Therefore, exploring the therapeutic potential of natural ingredients for AD is essential. This study conducted a network analysis to investigate the anti-AD effects of propolis and its underlying mechanism, with a focus on the compositional differences between Korean and Brazilian propolis. To identify the bioactive components and related mechanisms, differentially expressed genes (DEGs) in AD-induced HaCaT cells with and without propolis treatment were identified. NCBI, SwissTargetPrediction, STITCH, and the Comparative Toxicogenomics Database (CTD) were used to identify target genes of the propolis compounds, and these genes were compared with the DEGs to identify the shared target genes. Notably, CXCL10 and CCL2 were highly associated with target genes shared between Korean and Brazilian propolis, with Korean propolis affecting TLR4, RIPK2, and PYCARD and Brazilian propolis influencing CEBPB, PTGS2, and DAB2IP. Korean propolis was found to predominantly impact the regulation of mast cell activation and the cytosolic DNA-sensing pathway, whereas Brazilian propolis primarily affects Type I interferon–mediated regulation and the TNF signaling pathway. Additionally, both the TNF and IL-17 signaling pathways were implicated in the mechanisms of both Brazilian propolis and Korean propolis. Furthermore, our study validated the therapeutic potential of propolis in AD treatment, as evidenced by significant reductions in TNF-α, IFN-γ, IL-4, IL-13, CXCL10, CCL2, and histamine release in an AD-induced model. This study confirms the efficacy of Korean and Brazilian propolis in treating AD and reveals molecular mechanism differences due to variations in major components and target genes.

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通过硅学和体外分析比较韩国和巴西蜂胶抗特异性皮炎的作用及相关机制
特应性皮炎(AD)是一种慢性炎症性皮肤病,需要持续的护理和治疗。因此,探索天然成分对特应性皮炎的治疗潜力至关重要。本研究通过网络分析来研究蜂胶的抗特异性皮炎作用及其内在机制,重点关注韩国蜂胶和巴西蜂胶的成分差异。为了确定蜂胶的生物活性成分及其相关机制,研究人员鉴定了经蜂胶处理和未经蜂胶处理的AD诱导的HaCaT细胞中的差异表达基因(DEGs)。研究人员利用NCBI、SwissTargetPrediction、STITCH和比较毒物基因组学数据库(CTD)来确定蜂胶化合物的靶基因,并将这些基因与DEGs进行比较,以确定共同的靶基因。值得注意的是,CXCL10和CCL2与韩国和巴西蜂胶共有的靶基因高度相关,韩国蜂胶影响TLR4、RIPK2和PYCARD,巴西蜂胶影响CEBPB、PTGS2和DAB2IP。研究发现,韩国蜂胶主要影响肥大细胞活化的调节和细胞膜DNA感应途径,而巴西蜂胶主要影响I型干扰素介导的调节和TNF信号途径。此外,TNF和IL-17信号通路都与巴西蜂胶和韩国蜂胶的作用机制有关。此外,我们的研究还验证了蜂胶治疗AD的潜力,在AD诱导模型中,蜂胶显著降低了TNF-α、IFN-γ、IL-4、IL-13、CXCL10、CCL2和组胺的释放。这项研究证实了韩国蜂胶和巴西蜂胶在治疗AD方面的功效,并揭示了由于主要成分和靶基因的不同而导致的分子机制差异。
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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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