Neuroprotective effects of gastrodin in both in vivo and in vitro models of Parkinson's disease: Mechanisms from the perspective of oxidative stress, ferroptosis, and cellular senescence
Shanshan Li , Meng Wang , Buyun Jia , Baikun Li , Hui Cheng , Shasha Tian , Qinglin Li
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引用次数: 0
Abstract
Aims
To investigate the effect of GAS in PD models by regulating ferroptosis and cell senescence.
Methods
MPTP or MPP+ was used to establish PD models in vivo or in vitro, and the effect of GAS was detected by behavioral analysis, immunohistochemistry and cell viability. At the same time, transmission electron microscopy, biochemical kits, Western blotting, immunofluorescence, and molecular docking were used.
Results
We found that gastrodin could inhibit cell senescence in PD models. In addition, GAS was found to inhibit ferroptosis, regulate oxidative stress level, and level of ACSL4, FTH1, SLC7A11, GPX4. We also found that Ferrostatin-1 and GAS could inhibit cell senescence. The results of molecular docking and immunofluorescence showed that p53 may be an important target of GAS. After treatment with Pifithrin-α, the protective effect of GAS was enhanced.
Conclusion
GAS inhibits cellular senescence in PD models and treats PD through a novel mechanism related to ferroptosis.
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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