Combination of inorganic nitrate and vitamin C prevents collagen-induced arthritis in rats by inhibiting pyroptosis

IF 5.4 1区 农林科学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY Food & Function Pub Date : 2024-12-11 DOI:10.1039/D4FO03096F
Haoyang Zhang, Yongfeng Zhang, Yingrui Zhang, Huishan Wei, Shan Jin, Tianqi Huo and Lizheng Qin
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Abstract

Rheumatoid arthritis (RA) is a chronic autoimmune inflammatory disease characterized by synovial inflammation, cartilage damage, and bone loss. Although effective treatments are currently lacking, early interventions hold promise for alleviating RA symptoms. Inorganic nitrates and vitamin C (VC) are essential bioactive substances abundant in fruits and vegetables. Notably, nitrates and VC exhibit synergistic effects in a series of physiological and pathological conditions. In this study, we aim to examine the combination of nitrate and VC for preventing RA in a collagen-induced arthritis (CIA) rat model. Nitrate partly reduced foot swelling and arthritis scores and was more effective when combined with VC. Histopathological and radiological analyses revealed that nitrate + VC treatment alleviated synovial hyperplasia and bone loss. Additionally, nitrate + VC lowered the levels of TNF-α and IL-1β in serum as well as synovial tissue, decreased the expression of NF-κB and reduced the number of macrophages in synovial tissue. Compared to the CIA group, nitrate + VC decreased the levels of NLRP3 and GSDMD in macrophages, thus inhibiting pyroptosis. According to in vitro experiments, nitrate inhibited the activation of the NLRP3/caspase-1/GSDMD pathway in macrophages by conversion into nitrite. VC reduced the expression and phosphorylation of NF-κB in macrophages and thus reduced the expression levels of TNF-α and IL-1β. Therefore, nitrate/nitrite and VC may exert synergistic effects by blocking the interaction between NF-κB and NLRP3, further alleviating the inflammation and pyroptosis of macrophages, which provides a new strategy for RA prevention.

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无机硝酸盐和维生素 C 的组合可通过抑制热蛋白沉积预防胶原蛋白诱发的大鼠关节炎。
类风湿性关节炎(RA)是一种以滑膜炎症、软骨损伤和骨质流失为特征的慢性自身免疫性炎症疾病。虽然目前缺乏有效的治疗方法,但早期干预有望缓解RA症状。无机硝酸盐和维生素C (VC)是水果和蔬菜中丰富的必需生物活性物质。值得注意的是,硝酸盐和VC在一系列生理和病理条件下表现出协同作用。在这项研究中,我们的目的是研究硝酸盐和VC联合使用对胶原诱导关节炎(CIA)大鼠模型的预防作用。硝酸盐部分减轻足部肿胀和关节炎评分,与VC联合使用更有效。组织病理学和放射学分析显示,硝酸盐+ VC治疗可减轻滑膜增生和骨质流失。硝酸盐+ VC降低血清及滑膜组织中TNF-α、IL-1β水平,降低NF-κB表达,减少滑膜组织巨噬细胞数量。与CIA组相比,硝酸盐+ VC可降低巨噬细胞NLRP3和GSDMD的水平,从而抑制巨噬细胞的焦亡。根据体外实验,硝酸盐通过转化为亚硝酸盐抑制巨噬细胞NLRP3/caspase-1/GSDMD通路的激活。VC可降低巨噬细胞中NF-κB的表达和磷酸化,从而降低TNF-α和IL-1β的表达水平。因此,硝酸盐/亚硝酸盐与VC可能通过阻断NF-κB与NLRP3的相互作用发挥协同作用,进一步减轻巨噬细胞的炎症和焦亡,为预防RA提供了新的策略。
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来源期刊
Food & Function
Food & Function BIOCHEMISTRY & MOLECULAR BIOLOGY-FOOD SCIENCE & TECHNOLOGY
CiteScore
10.10
自引率
6.60%
发文量
957
审稿时长
1.8 months
期刊介绍: Food & Function provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish work at the interface of the chemistry, physics and biology of food. The journal focuses on food and the functions of food in relation to health.
期刊最新文献
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