从蚂蚁肉桂中分离出来的 25S-antcin K 能抑制类风湿性关节炎患者体内炎性细胞因子的产生和软骨降解

IF 3.8 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2024-09-21 DOI:10.1016/j.jff.2024.106473
Shan-Chi Liu , Tung-Ying Wu , Trung-Loc Ho , Chun-Hao Tsai , Wen-Hui Chung , Yen-You Lin , Yang-Chang Wu , Chih-Hsin Tang
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引用次数: 0

摘要

类风湿性关节炎(RA)是一种众所周知的自身免疫性疾病,与关节疼痛、肿胀、软骨和骨骼退化以及畸形有关。在细胞和动物模型研究中,台湾的一种传统药用真菌--肉桂蕨的提取物显示出抗炎特性。在本研究中,我们考察了 25S-antcin K 的抗 RA 作用。25S-antcin K通过抑制AMPK、Akt和p38通路以及增强miR-374b的表达,抑制了IL-1β诱导的促进TNF-α、CCL2和VEGF关节炎因子的产生。重要的是,服用 25S-antcin K 还能拮抗胶原蛋白诱导的关节炎引起的 RA 症状,如体内炎症、软骨退化和骨侵蚀。这些结果提供了一个新的途径,表明 25S-antcin K 是开发 RA 治疗药物的潜在候选者。
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Isolated from Antrodia cinnamomea, 25S-antcin K suppresses the production of inflammatory cytokines and cartilage degradation in rheumatoid arthritis
Rheumatoid arthritis (RA) is a well-known autoimmune disorder associated with joint pain, swelling, cartilage and bone degradation, as well as deformity. In cellular and animal model investigations, extracts from Antrodia cinnamomea, a traditional medicinal fungus used in Taiwan, demonstrate anti-inflammatory properties. The 25(S) ergostane stereo-isomer of antcin K, known as 25S-antcin K, was previously isolated from A. cinnamomea and was found to exhibit a more potent effect than antcin K. In the current study, we examined the anti-RA effects of 25S-antcin K. 25S-antcin K abolishes IL-1β-induced promotion of TNF-α, CCL2, and VEGF arthritic factors production by inhibiting AMPK, Akt, and p38 pathways and enhancing miR-374b expression. Importantly, administration of 25S-antcin K also antagonizes collagen-induced arthritis-induced RA symptoms, such as inflammation, cartilage degradation, and bone erosion in vivo. These results provide a novel avenue, suggesting that 25S-antcin K is a potential candidate for developing RA therapy agents.
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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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