Astaxanthin relieves HT22 cells from LPS-induced inflammation and apoptosis by inhibiting oxygen species and regulating the TLR4/MyD88/NFκB signaling pathway

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2025-02-01 DOI:10.1016/j.jff.2025.106676

Tan Wang , Rongrong Li , Ping Niu , Zhen Wei , Donge Xie , Huorong Huang , Jiayao Pan , Chunshu Rong

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Abstract

Astaxanthin exhibits promising anti-inflammatory effects in the treatment of neurodegenerative diseases. Our aim was to explore the mechanisms by which astaxanthin mitigates inflammation associated with these conditions. We treated HT22 cells with lipopolysaccharide (LPS), astaxanthin (ATX), and the TLR4 inhibitor TAK-242, employing CCK-8 assays, flow cytometry, and Western blotting to assess cell survival, oxidative stress, inflammation, and apoptosis. We found that LPS decreased the survival rate of HT22 cells, induced reactive oxygen species (ROS) accumulation and apoptosis, and increased the expression of inflammation-related proteins. Conversely, ATX diminished LPS-induced ROS accumulation and apoptosis, as well as the expression of inflammation-related proteins. The application of TLR4 inhibitors further enhanced the anti-inflammatory effects of ATX on LPS. In summary, we demonstrated that ATX can alleviate LPS-induced ROS accumulation, inflammation, and apoptosis, with its anti-inflammatory effects closely linked to the TLR4/MyD88/NFκB signaling pathway.

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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.