萝卜红通过抑制 IRAK1 信号传导,抑制炎症、热蛋白沉积和胰岛素抵抗,从而预防早期糖尿病肾病的发生

IF 3.8 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2024-09-28 DOI:10.1016/j.jff.2024.106470
Qiang Li , Yanbin Zheng , Jianyu Zhao , Xinyi Wei , Zongxin Shi , Haonan Fan , Chenxu Ge , Minxuan Xu , Jun Tan
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引用次数: 0

摘要

糖尿病肾病(DKD)是糖尿病的主要并发症,也是终末期肾病(ESRD)的主要病因,但目前治疗糖尿病肾病的策略仍然有限。红萝卜(Raphanus sativus L.)是天然花青素的丰富来源,具有抗氧化、抗凋亡和抗炎活性。在这项研究中,我们试图探索从红萝卜中提取的天然色素花青素萝卜红(RR)对 DKD 进展的影响及其潜在的分子机制。RR剂量依赖性地减轻了肾小管细胞损伤,肾损伤分子1(KIM1)的表达减少表明了这一点。此外,白细胞介素-1β (IL-1β)、IL-6 和肿瘤坏死因子-α (TNF-α)等促炎细胞因子在高频刺激下的释放也在 RR 的作用下得到强烈缓解。研究还发现,HF 刺激也会诱发炎症反应和脓毒症,但 RR 可通过抑制核因子-κB(NF-κB)活化和 NLR 家族含吡咯啉结构域的 3(NLRP3)炎性小体,减轻 HK2 细胞的炎症反应和脓毒症。在HK2细胞中,RR也能显著改善HF暴露引起的红外和脂肪生成。从机理上讲,RNA-Seq分析表明,RR强烈抑制了白细胞介素-1受体相关激酶-1(IRAK1)介导的NLRP3炎性体、热昏迷、IR和脂质沉积。重要的是,IRAK1 的过表达几乎减弱了 RR 的有益作用,而在 HF 处理的 HK2 细胞中,NLRP3 被敲除后,RR 的有益作用得到了挽救,这揭示了 RR 是通过使 IRAK1-NLRP3 信号通路失活而在糖尿病肾脏中发挥其肾保护功能的。同样,动物实验证实,补充 RR 能有效改善 HFF 引起的小鼠代谢紊乱、IR 和肾功能障碍,并改善肾脏结构损伤。同样,摄入 RR 主要通过抑制 IRAK1-NLRP3 轴,显著减少了 HFF 挑战小鼠肾脏组织中的脂质积累、炎症反应和脓毒症。我们的研究结果表明,膳食补充 RR 可作为一种 IRAK1-NLRP3 抑制剂,用于预防和治疗糖尿病肾病。
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Radish red protects against early diabetic kidney disease through inhibiting inflammation, pyroptosis and insulin resistance via IRAK1 signaling suppression
Diabetic kidney disease (DKD) is a major diabetic complication and a leading cause of end-stage renal disease (ESRD), but the therapeutic strategies for DKD are still limited. Red radishes (Raphanus sativus L.) are a rich source of natural anthocyanins that have antioxidant, anti-apoptotic and anti-inflammatory activities. In this study, we attempted to explore the effects of natural pigment anthocyanin called radish red (RR) extracted from red radishes on DKD progression and the underlying molecular mechanisms. RR dose-dependently reduced the tubular cell injury, indicated by the decreased expression of kidney injury molecule 1 (KIM1). Furthermore, releases of pro-inflammatory cytokines including interleukin-1β (IL-1β), IL-6 and tumor necrosis factor-α (TNF-α) stimulated by HF were strongly relieved by RR. Inflammatory response and pyroptosis were also identified to be induced by HF stimulation but were mitigated by RR in HK2 cells through repressing nuclear factor-κB (NF-κB) activation and NLR family, pyrin domain-containing 3 (NLRP3) inflammasome. IR and lipogenesis due to HF exposure were also significantly ameliorated by RR in HK2 cells. Mechanistically, RNA-Seq analysis showed that RR strongly depressed interleukin-1 receptor-associated kinase-1 (IRAK1)-mediated NLRP3 inflammasome, pyroptosis, IR and lipid deposition. Importantly, IRAK1 overexpression almost diminished the beneficial effects of RR, while being rescued upon NLRP3 knockdown in HF-treated HK2 cells, revealing that RR performed its nephroprotective functions in diabetic kidney via inactivating the IRAK1-NLRP3 signaling pathway. Similarly, animal studies confirmed that RR supplementation efficiently ameliorated HFF-caused metabolic disturbance, IR, renal dysfunctions in mice and improved structural kidney damage. Consistently, RR consumption dramatically reduced lipid accumulation, inflammatory response and pyroptosis in kidney tissues of HFF-challenged mice mainly through repressing IRAK1-NLRP3 axis. Our results demonstrated that dietary supplementation with RR may serve as an IRAK1-NLRP3 inhibitor for preventing and treating diabetic nephropathy.
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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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