Yumeng Li , Chao Yu , Sujun Xue , Lijuan Zhang , Jingjing Li , Shuangping Li , Qingping Ye , Xianchun Duan , Daiyin Peng
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引用次数: 0
Abstract
Background
Ischemic stroke (IS), generally referred to as cerebral infarction (CI), is a high-risk stroke. After CI, blood vessels need to be reopened, and cerebral ischemia–reperfusion injury (CIRI) is prone to occur during this period. Taohong Siwu Decoction (THSWD) is a traditional Chinese herbal formula that has been used to activate blood circulation and remove blood stasis. It has been confirmed that THSWD can improve CIRI caused by ischemic stroke, but its specific mechanism is not clear.
Methods
We observed the protective effect of THSWD on rats that had undergone middle cerebral artery occlusion and reperfusin (MCAO/R) and PC12 cells after oxygen glucose deprivation/re-oxygenation (OGD/R) injury based on the silent information regulator 1/forkhead box protein O1 (SIRT1/FOXO1) signaling pathway. We explored the role of the SIRT1/FOXO1 signaling pathway on the use of THSWD for ischemic stroke (IS) and its mechanism from the perspectives of oxidative stress, autophagy and apoptosis. Experimental tools included neurological deficit assessment, staining, Tunel assay, transmission electron microscopy, flow cytometry, immunofluorescence, immunohistochemistry, and Western blot.
Results
We detected activation of the SIRT1/FOXO1 signaling pathway after THSWD administration on MCAO/R rats and PC12 cells after OGD/R. THSWD attenuated oxidative stress, enhanced autophagy, and inhibited apoptosis.
Conclusion
THSWD can improve CIRI by modulating the SIRT1/FOXO1 signaling pathway.
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.
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