Chlorogenic Acid Ameliorates Chronic Unpredictable Stress‐Induced Diminished Ovarian Reserve Through Ovarian Renin‐Angiotensin System

IF 4.5 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Molecular Nutrition & Food Research Pub Date : 2025-02-01 DOI:10.1002/mnfr.202400814
Fei Qian, Zhengyu Zhu, Chao Luo, Ruofan Qi, Lun Wei, Le Bo, Wangtao Jiang, Caiping Mao
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Abstract

Chronic stress could impair ovarian reserve through hyperactivation of the hypothalamic‐pituitary‐adrenal (HPA) axis, leading to reduced oocyte quality and endocrine dysfunction. The ovarian renin‐angiotensin system (OVRAS) modulates follicular development, and excessive activation of the ACE‐AngII‐AT1R axis increases oxidative stress, disrupting ovarian function. This study investigates OVRAS's role in chronic unpredictable stress (CUS)‐induced diminished ovarian reserve (DOR) and explores the protective effects of chlorogenic acid (CGA). Female mice were subjected to CUS (10 intervention methods were randomly applied to mice according to low, medium, and high frequency) and CGA treatment. Hormone levels, estrous cycles, ovarian morphology, oxidative stress, and apoptosis were evaluated. Results demonstrated that CUS overactivated the ACE‐AngII‐AT1R axis, increasing oxidative stress and apoptosis in granulosa cells (GCs). CGA improved ovarian function, reduced oxidative stress, and downregulated ACE‐AngII‐AT1R axis activity. CGA may alleviate stress‐induced DOR by mitigating oxidative stress and apoptosis via modulation of the ACE‐AngII‐AT1R axis.

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来源期刊
Molecular Nutrition & Food Research
Molecular Nutrition & Food Research 工程技术-食品科技
CiteScore
8.70
自引率
1.90%
发文量
250
审稿时长
1.7 months
期刊介绍: Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines: Bioactivity: Nutritional and medical effects of food constituents including bioavailability and kinetics. Immunology: Understanding the interactions of food and the immune system. Microbiology: Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes. Chemistry: Isolation and analysis of bioactive food ingredients while considering environmental aspects.
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