胆酰基增强了儿茶素对 RAW264.7 细胞中由 LPS 引发的炎症的抑制活性。

IF 4.7 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Foods Pub Date : 2024-08-21 DOI:10.3390/foods13162616
Jinming Peng, Guangwei Chen, Shaoxin Guo, Ziyuan Lin, Jun Li, Wenhua Yang, Gengsheng Xiao, Qin Wang
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引用次数: 0

摘要

儿茶素中的五倍子酰基被证实对其健康益处至关重要。然而,儿茶素中的没食子酰基是否有助于其抗炎作用仍不清楚。本研究采用酶联免疫吸附、荧光测定、流式细胞仪、Western 印迹和分子对接等方法,研究了儿茶素在 RAW264.7 细胞中的抗炎特性和机制。结果表明,儿茶素的没食子酰基增强了儿茶素对 LPS 诱导的细胞中炎症细胞因子(NO、PGE2、IL-1β 和 TNF-α)和 ROS 释放的抑制能力。这种抑制作用可能是通过延缓细胞从 G0/G1 期进入 S 期,通过以 PU.1 为上游靶点的 TLR4/MAPK/NF-κB 通路阻断 COX-2 和 iNOS。研究证明,儿茶素中胆酰基的存在是其抗炎能力不可或缺的因素,并为胆酰化儿茶素的抗炎机制提供了理论依据。未来的研究还需要验证儿茶素在不同来源的巨噬细胞或 Caco-2/RAW264.7 细胞共培养系统中的抗炎作用。
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The Galloyl Group Enhances the Inhibitory Activity of Catechins against LPS-Triggered Inflammation in RAW264.7 Cells.

The galloyl group in catechins was confirmed to be crucial for their health benefits. However, whether the catechins' galloyl group had a contribution to their anti-inflammation remains unclear. This study investigated the anti-inflammation properties and mechanisms of catechins in RAW264.7 cells by using ELISA, fluorometry, flow cytometer, Western blot, and molecular docking. Results showed that the galloyl group enhanced the inhibitory abilities of catechins on inflammatory cytokines (NO, PGE2, IL-1β, and TNF-α) and ROS release in LPS-induced cells. This suppression was likely mediated by delaying cells from the G0/G1 to the S phase, blocking COX-2 and iNOS via the TLR4/MAPK/NF-κB pathway with PU.1 as an upstream target. The research proved that the existence of galloyl groups in catechins was indispensable for their anti-inflammatory capacities and offered a theoretical basis for the anti-inflammatory mechanism of galloylated catechins. Future research is needed to verify the anti-inflammatory effects of catechins in various sources of macrophages or the Caco-2/RAW264.7 cell co-culture system.

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来源期刊
Foods
Foods Immunology and Microbiology-Microbiology
CiteScore
7.40
自引率
15.40%
发文量
3516
审稿时长
15.83 days
期刊介绍: Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: Ÿ manuscripts regarding research proposals and research ideas will be particularly welcomed Ÿ electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material Ÿ we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds
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