γ-Glutamylcysteine Inhibits VSMC-Derived Foam Cell Formation via Upregulating Thioredoxin-1 Expression

IF 3.5 2区 农林科学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY Journal of Food Biochemistry Pub Date : 2024-11-27 DOI:10.1155/jfbc/2360339
Jianzhen Lei, Jinyi Zhou, Fen Zheng, Yang Yang, Qiuyue Wu, Xinyi Xia, Lan Luo
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Abstract

The formation and accumulation of foam cells within the arterial wall is the main early event of atherosclerosis. Vascular smooth muscle cells (VSMCs) are the most abundant cells in human atherosclerotic lesions and are suggested to contribute to atheroma foam cells. γ-glutamylcysteine (γ-GC), as an immediate precursor of glutathione, exhibits anti-inflammatory and antioxidant effects. However, the effects of γ-GC on the formation of atherosclerotic plaques are not yet clarified. Here, we display the effects of γ-GC against ox-LDL-induced formation of foamy VSMCs. Our results showed that γ-GC apparently reduced the total intracellular cholesterol content in mouse and rat VSMCs. The oil red O and fluorescent BODIPY staining indicated that γ-GC inhibited the formation of foam cell. Mechanistically, γ-GC reduced the expression of macrophage scavenger receptor 1 (Msr1) in VSMCs to attenuate cholesterol uptake by the cells. Further RNA-seq analysis, and immunofluorescence as well as immunoblotting measurements showed that thioredoxin-1 (Txn1) was important for γ-GC to reduce Msr1 expression in VSMCs and lipid uptake by the cells. Overall, our research indicated that γ-GC increases Txn1 expression, which causes scavenger receptor A reduction and lipid uptake inhibition in ox-LDL-stimulated VSMCs. Our study revealed that γ-GC has potential for the prevention of atherosclerosis.

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γ-谷氨酰半胱氨酸通过上调硫氧还蛋白-1的表达抑制血管内皮细胞衍生泡沫细胞的形成
动脉壁泡沫细胞的形成和积聚是动脉粥样硬化的主要早期症状。血管平滑肌细胞(VSMC)是人类动脉粥样硬化病变中数量最多的细胞,被认为是动脉粥样斑块泡沫细胞的成因。γ-谷氨酰半胱氨酸(γ-GC)是谷胱甘肽的直接前体,具有抗炎和抗氧化作用。然而,γ-谷氨酰半胱氨酸对动脉粥样硬化斑块形成的影响尚未明确。在这里,我们展示了 γ-GC 对氧化-LDL 诱导的泡沫 VSMC 形成的影响。结果表明,γ-GC 明显降低了小鼠和大鼠 VSMC 细胞内胆固醇的总含量。油红 O 和荧光 BODIPY 染色表明,γ-GC 可抑制泡沫细胞的形成。从机理上讲,γ-GC 可降低巨噬细胞清道夫受体 1(Msr1)在血管内皮细胞中的表达,从而减少细胞对胆固醇的吸收。进一步的RNA-seq分析、免疫荧光和免疫印迹测定显示,硫氧还蛋白-1(Txn1)对γ-GC降低VSMCs中Msr1的表达和细胞对脂质的吸收非常重要。总之,我们的研究表明,γ-GC 可增加 Txn1 的表达,从而导致清道夫受体 A 减少,并抑制氧化-LDL 刺激的血管内皮细胞对脂质的吸收。我们的研究揭示了γ-GC在预防动脉粥样硬化方面的潜力。
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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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