Sinapic acid alleviates kidney injury of hyperuricemia mice by inhibiting ERK1/2-mediated apoptosis of renal tubular epithelial cells

IF 3.8 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2025-03-14 DOI:10.1016/j.jff.2025.106722
Feng Yang , Zhiyuan Wu , Jiandong Gao
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Abstract

Sinapic acid (SA) is a compound widely found in plants, known for its anti-inflammatory, antioxidant, and renal protective effects. This study combined network pharmacology, RNA sequencing, and both in vivo and in vitro experiments to explore the therapeutic effects and mechanisms of SA in hyperuricemia (HUA) mice. SA (50 mg/kg, 100 mg/kg) showed no toxicity in mice. Both SA and U0126–EtOH (MEK1/2 inhibitor) effectively reduced serum uric acid levels in HUA mice, alleviated kidney dysfunction, mitigated renal damage, inhibited ROS production in the kidneys, reduced the expression of MDA, IL-1β, and IL-6, and promoted SOD secretion. Molecular docking showed strong binding of SA to key targets. Western blot and PCR analyses revealed that SA inhibited p-ERK, Bax, and Caspase3 expression, while promoting Bcl-2 expression. Overall, SA alleviates HUA-induced renal injury by inhibiting p-ERK1/2 signaling and apoptosis in renal tubular epithelial cells, offering clinical application for uric acid-lowering therapy.

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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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