Astragaloside IV inhibits atherosclerosis caused by ferritin autophagy in a lipid deposition environment by activating Nrf2

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2025-02-05 DOI:10.1016/j.jff.2025.106695

Dandan Liu , Hewei Qin , Guanghua Liu , Yang Gao , Yu Guo

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引用次数: 0

Abstract

The Chinese medicine Astragalus mongholicus Bunge has the effect of benefiting vital energy and activating blood circulation, and is commonly used clinically in the treatment of various cardiovascular diseases. Astragalus is not only a kind of traditional Chinese medicine, but is now also widely used in various kinds of health food. Astragaloside IV is the most abundant active ingredient in this herb. In addition, astragaloside IV has lipid-modulating and antioxidant pharmacological potential. The vasoprotective and anti-ferroptosis effects of astragaloside IV were determined by establishing a high-fat-fed ApoE^−/− mouse model of AS and an ox-LDL-induced model of lipid damage in VECs. Lipid profile (TC, TG, LDL-C, HDLC), HE and local oil red O showed a reduction in atherosclerotic pathological damage and lipid deposition after astragaloside IV treatment. Astragaloside IV was then able to increase FTH1 and p62 expression, decrease NCOA4 and Beclin1 expression, and inhibit ferritin autophagy by activating Nrf2. Meanwhile, when ML385 inhibits Nrf2, astragaloside IV can diminish the expression of divalent iron, suppress iron death-related factors (FTH1, FTL, FPN, ACSL4), and alleviate disorders in iron metabolism and the overproduction of ROS. Collectively, these findings suggest that astragaloside IV can regulate autophagy-dependent NCOA4 and FTH1 expression through activation of Nrf2, thereby inhibiting autophagy.

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来源期刊

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.