Xu-Qiang Liu , Wen-Jing Shao , Xiao-Peng Liu , Yu Zhang , Hui Liu , Jin-Mei Wang , Changyang Ma
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Protective effects of Pleurotus placentodes against liver injury in mice via the PTGS2, NR3C1 and PPARA signaling pathways
This study explored the active ingredients and mechanism of Pleurotus placentodes extract (PP-a) in alleviating acute liver injury. According to un-targeted metabolomics analysis, 102 compounds were identified in PP-a, 32 were regarded as active compounds for treating liver injury. PP-a’s targets (2 0 3) were observed for liver injury by network pharmacology analysis. Animal tests showed that PP-a significantly reduce inflammatory factors, increase anti-oxidative effects, and repair injured liver tissues, further effectively improving liver function. In addition, the mRNA expression of PTGS2 and NR3C1 was significantly reduced, while the mRNA expression of PPARA was significantly increased in CCl4-induced mice as a result of PP-a. These results suggest that P. placentodes exerts hepatoprotective effects probably by regulating the mRNA expression of PTGS2, NR3C1 and PPARA. For PP-a, L-Histidine, N-Acetyl-D-alloisoleucine, 15-OxoEDE and palmitic acid probably play a critical role in protecting against liver injury in CCl4-indcued mice.
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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