Lu Liu , Yuanyuan Sun , Houxue Cui, Nanxi Dong, Dong Niu
{"title":"基于转录组和代谢组特征分析的阿魏酸保护肝脏作用的新见解","authors":"Lu Liu , Yuanyuan Sun , Houxue Cui, Nanxi Dong, Dong Niu","doi":"10.1016/j.jff.2024.106554","DOIUrl":null,"url":null,"abstract":"<div><div>Ferulic acid (FA) is a natural phenolic acid with a strong protective effect against disorder of hepatic lipid metabolism. To elucidate the effect of FA on metabolic associated fatty liver disease (MAFLD), the physiological parameters of mice fed high-fat diet (HFD) with or without FA were examined, and the liver transcriptome and metabolome were evaluated. FA significantly inhibited increases in liver weight and decreased the serum triglyceride levels and prevented HFD-induced hepatic steatosis. Omic data showed that FA might reduce the deposition of carnitine C16:1 to alleviate HFD-induced liver damage by reducing the expression of <em>SOCS3 in vivo.</em> Oleic acid induced steatosis in Hepa1-6 cells was used to verify the hepatoprotective effect of FA <em>in vitro</em>. Treatment with FA suppressed cellular lipid droplet deposition and decreased the expression of <em>SOCS3</em> and adipogenesis markers. This work indicates the potential of FA as a novel drug for the alleviation of hepatic steatosis.</div></div>","PeriodicalId":360,"journal":{"name":"Journal of Functional Foods","volume":"122 ","pages":"Article 106554"},"PeriodicalIF":3.8000,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"New insights into the hepato-protective effects of ferulic acid based on transcriptomic and metabolomic profiling\",\"authors\":\"Lu Liu , Yuanyuan Sun , Houxue Cui, Nanxi Dong, Dong Niu\",\"doi\":\"10.1016/j.jff.2024.106554\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Ferulic acid (FA) is a natural phenolic acid with a strong protective effect against disorder of hepatic lipid metabolism. To elucidate the effect of FA on metabolic associated fatty liver disease (MAFLD), the physiological parameters of mice fed high-fat diet (HFD) with or without FA were examined, and the liver transcriptome and metabolome were evaluated. FA significantly inhibited increases in liver weight and decreased the serum triglyceride levels and prevented HFD-induced hepatic steatosis. Omic data showed that FA might reduce the deposition of carnitine C16:1 to alleviate HFD-induced liver damage by reducing the expression of <em>SOCS3 in vivo.</em> Oleic acid induced steatosis in Hepa1-6 cells was used to verify the hepatoprotective effect of FA <em>in vitro</em>. Treatment with FA suppressed cellular lipid droplet deposition and decreased the expression of <em>SOCS3</em> and adipogenesis markers. This work indicates the potential of FA as a novel drug for the alleviation of hepatic steatosis.</div></div>\",\"PeriodicalId\":360,\"journal\":{\"name\":\"Journal of Functional Foods\",\"volume\":\"122 \",\"pages\":\"Article 106554\"},\"PeriodicalIF\":3.8000,\"publicationDate\":\"2024-11-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Functional Foods\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S1756464624005565\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Functional Foods","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1756464624005565","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
New insights into the hepato-protective effects of ferulic acid based on transcriptomic and metabolomic profiling
Ferulic acid (FA) is a natural phenolic acid with a strong protective effect against disorder of hepatic lipid metabolism. To elucidate the effect of FA on metabolic associated fatty liver disease (MAFLD), the physiological parameters of mice fed high-fat diet (HFD) with or without FA were examined, and the liver transcriptome and metabolome were evaluated. FA significantly inhibited increases in liver weight and decreased the serum triglyceride levels and prevented HFD-induced hepatic steatosis. Omic data showed that FA might reduce the deposition of carnitine C16:1 to alleviate HFD-induced liver damage by reducing the expression of SOCS3 in vivo. Oleic acid induced steatosis in Hepa1-6 cells was used to verify the hepatoprotective effect of FA in vitro. Treatment with FA suppressed cellular lipid droplet deposition and decreased the expression of SOCS3 and adipogenesis markers. This work indicates the potential of FA as a novel drug for the alleviation of hepatic steatosis.
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.