Bergamot (Citrus bergamia) peel extract as new hypocholesterolemic agent modulating PCSK9 expression

IF 3.8 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2023-09-01 DOI:10.1016/j.jff.2023.105724
Irene Ferrarese , Maria Giovanna Lupo , Ilaria Rossi , Stefania Sut , Francesca Loschi , Pietro Allegrini , Antonella Riva , Nicola Ferri , Stefano Dall'Acqua
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Abstract

Citrus bergamia extracts have been studied for the management of hypercholesterolemia disorders. Up to now limited information is available concerning the activity of its main phytoconstituents towards the main targets of the cholesterol homeostasis. In the present study, the effects of bergamot peel extract and isolated constituents, namely glycosidic and non-glycosidic flavonoids, one coumarin and one limonoid on the low-density lipoprotein receptor (LDLR) and proprotein convertase subtilisin/kexin type 9 (PCSK9) were evaluated by using cultured HuH7 cell line. Furthermore, for the first time the effects of bergamot peel extract were studied to describe a potential hypolipidemic action. Significant differences were observed due to glycosylation and different substitution on flavanone moiety (O-methylation). Considering the thirteen isolated compounds, both naringenin-7-O-rutinoside (NA-rut) and apigenin-6,8-C-glicoside induced the expression of the LDLR while no effect was observed on PCSK9. However, hesperetin (HE) and its derivatives, hesperetin-7-O-glucoside and hesperetin-7-O-neohesperidoside (HE-glu, HE-neo) and eriodictyol (ER) showed a statin-like effect since a significant increase of both LDLR and PCSK9 expression were detected. Furthermore, bergamot peel extract (BE) firstly demonstrated a significant reduction of PCSK9 expression, indicating a potential adjuvant action to statins. BE, HE-neo, and NA-rut reduced intracellular sterols and the expression of PCSK9 transcription factor HNF1-α. BE also significantly improved the LDL uptake u Huh7 cells. Based on the present data, bergamot peel constituents can play a role in the management of hypercholesterolemia, on one hand they may produce an adjuvant action in combination with statins, while on the other hand they may have a statin-like effect. Additionally, BE may be a good candidate as an adjuvant to statins action.

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佛手柑皮提取物作为新型降胆固醇剂调节PCSK9表达
柑桔佛手柑提取物已被研究用于管理高胆固醇血症疾病。到目前为止,关于其主要植物成分对胆固醇稳态主要目标的活性的信息有限。本研究采用体外培养的HuH7细胞株,研究了佛手柑皮提取物及其分离成分糖苷类黄酮和非糖苷类黄酮、香豆素类黄酮和类柠檬素类黄酮对低密度脂蛋白受体(LDLR)和枯草素/克辛9型蛋白转化酶(PCSK9)的影响。此外,首次对佛手柑皮提取物的作用进行了研究,以描述其潜在的降血脂作用。黄酮部分的糖基化和不同的取代(o -甲基化)导致了显著的差异。结果表明,柚皮素-7- o -rutinoside (NA-rut)和芹菜素-6,8- c - glucoside均能诱导LDLR的表达,而对PCSK9无影响。然而,hesperetin (HE)及其衍生物hesperetin-7- o -glucoside和hesperetin-7- o - neohesperetin (HE-glu, HE-neo)和eriodictyol (ER)表现出类似他汀类药物的作用,因为检测到LDLR和PCSK9的表达均显著增加。此外,佛手柑皮提取物(BE)首次显示PCSK9表达显著降低,表明其对他汀类药物具有潜在的辅助作用。BE、HE-neo和NA-rut降低细胞内固醇和PCSK9转录因子HNF1-α的表达。BE还显著提高了Huh7细胞对LDL的摄取。根据目前的数据,佛手柑皮成分可以在高胆固醇血症的管理中发挥作用,一方面它们可能与他汀类药物联合产生辅助作用,另一方面它们可能具有类似他汀类药物的作用。此外,BE可能是他汀类药物的一种很好的佐剂。
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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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