Protective mechanism of quercetin nanoliposomes on hydrogen peroxide-induced oxidative damage in 3D Caco-2 cell model

IF 4 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2025-01-01 Epub Date: 2024-12-26 DOI:10.1016/j.jff.2024.106650
Xiaofeng Liu , Zhiyuan Zhou , Xiaoqin Lu , Hao Zhong , Rongjun He , Ziwei Feng , Rongfa Guan
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Abstract

Quercetin is a flavonol that is widely distributed in plants. Although quercetin has good antioxidant activity, the exact mechanism is still unclear in intestinal cell model. In this study, a 3D Caco-2 cell model was constructed. An oxidative damage model was then established. Compared with 2D cell models, 3D cell models are more similar to the in vivo microenvironment and more sensitive to external stimuli. Quercetin and its nanoliposomes significantly increased intracellular SOD, GSH-Px and CAT activity and the T-AOC, and reduced ROS, IL-8 and MDA levels to exert antioxidant effects (P < 0.05). Moreover, the antioxidant effect of the quercetin nanoliposomes was superior to that of quercetin. Quercetin nanoliposomes can regulate the oxidative genes HO-1, Keap1, and Nrf2, activating downstream antioxidant enzymes and upregulating GST, NQO1, and Keap1 protein expression. Quercetin nanoliposomes protect cells from oxidative stress through the Nrf2 pathway.

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槲皮素纳米脂质体对三维Caco-2细胞过氧化氢氧化损伤的保护机制
槲皮素是一种广泛存在于植物中的黄酮醇。槲皮素具有良好的抗氧化活性,但其在肠道细胞模型中的作用机制尚不清楚。本研究构建Caco-2三维细胞模型。然后建立氧化损伤模型。与2D细胞模型相比,3D细胞模型更接近体内微环境,对外界刺激更敏感。槲皮素及其纳米脂质体可显著提高细胞内SOD、GSH-Px、CAT活性和T-AOC,降低ROS、IL-8和MDA水平,发挥抗氧化作用(P <;0.05)。此外,槲皮素纳米脂质体的抗氧化作用优于槲皮素。槲皮素纳米脂质体可以调控氧化基因HO-1、Keap1和Nrf2,激活下游抗氧化酶,上调GST、NQO1和Keap1蛋白的表达。槲皮素纳米脂质体通过Nrf2途径保护细胞免受氧化应激。
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来源期刊
Journal of Functional Foods
Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-
CiteScore
9.60
自引率
1.80%
发文量
428
审稿时长
76 days
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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