吸入白藜芦醇气雾剂可减轻卵清蛋白(OVA)诱发的 BALB/c 小鼠模型哮喘

IF 3.5 2区 农林科学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY Journal of Food Biochemistry Pub Date : 2024-11-05 DOI:10.1155/2024/5916534
Cuiting Shan, Yue Wu, Lingling Tang, Yuhua Lin, Zhenhua Ni, Xiongbiao Wang, Xuming Luo, Xiayi Miao
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引用次数: 0

摘要

哮喘是一种影响数百万人的常见疾病,但却无法治愈。白藜芦醇(Res)已被证实对哮喘有效,但体内实验表明,口服或腹腔注射白藜芦醇吸收率低,导致疗效不佳。气雾疗法在哮喘治疗中得到广泛应用,可在局部达到有效浓度。雾化 Res 治疗哮喘的疗效尚未得到评估。因此,本文旨在评估吸入 Res 气雾剂对哮喘的影响,并探讨其中的机制。本文使用卵清蛋白(OVA)构建哮喘小鼠模型。用超声雾化器雾化不同浓度的Res溶液,对哮喘小鼠进行治疗。用苏木精和伊红(HE)染色法评估小鼠气道炎症和气道重塑的程度。收集各组小鼠的血清以检测 IgE 和总抗氧化能力(T-AOC)。采用实时定量 PCR、免疫组化和免疫印迹法检测目标基因和蛋白质的表达水平。与哮喘组相比,低剂量或高剂量 Res 组的气道炎症评分明显降低。气道重塑参数WAm/Pbm、WAmuc/Pbm和WAi/Pbm比值明显降低。Res 组的血清 IgE、IL-5 mRNA 和 p-STAT6 蛋白表达明显降低,而血清 T-AOC 则升高。同样,Res 治疗可明显抑制重组人 IL-13 诱导的 16HBE 细胞中 p-STAT6 的表达。结果表明,Res雾化治疗可改善哮喘小鼠的气道炎症、气道重塑、气道过敏和抗氧化能力,这可能是由STAT6相关途径介导的。
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Resveratrol Aerosol Inhalation Attenuates Ovalbumin (OVA)-Induced Asthma in BALB/c Mouse Model

Asthma is a common disease that affects millions of people but has no cure. Resveratrol (Res) has been confirmed to be effective against asthma; however, in vivo experiments had shown that Res administration by either oral or intraperitoneal injection had low absorption, leading to a bad efficacy. Aerosol therapy is widely used in asthma treatment, which can achieve effective concentrations locally. The efficacy of atomized Res for asthma has not been evaluated yet. Therefore, this article aimed to evaluate the effects of Res aerosol inhalation on asthma and explore the mechanisms involved. Ovalbumin (OVA) was used to construct an asthma mouse model. Different concentrations of Res solution were atomized with an ultrasonic nebulizer, and the asthmatic mice were treated. Hematoxylin and eosin (HE) staining was used to evaluate the degree of airway inflammation and airway remodeling in the mice. Serum from each group of mice was collected for IgE and total antioxidant capacity (T-AOC) detection. Real-time quantitative PCR, immunohistochemistry, and western blotting were used to detect the expression levels of the target genes and proteins. Compared with the asthma group, the airway inflammation scores were significantly decreased in the low- or high-dose Res group. The airway remodeling parameters of the WAm/Pbm, WAmuc/Pbm, and WAi/Pbm ratios were significantly reduced. The expression of serum IgE, IL-5 mRNA, and p-STAT6 protein was significantly decreased, and serum T-AOC was increased in the Res group. Consistently, Res treatment significantly inhibited p-STAT6 expression induced by recombinant human IL-13 in 16HBE cells. Results suggest that Res nebulization therapy can improve airway inflammation, airway remodeling, airway allergy, and antioxidant capacity in asthmatic mice, which may be mediated by a STAT6-related pathway.

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来源期刊
Journal of Food Biochemistry
Journal of Food Biochemistry 生物-生化与分子生物学
CiteScore
7.80
自引率
5.00%
发文量
488
审稿时长
3.6 months
期刊介绍: The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes: -Biochemistry of postharvest/postmortem and processing problems -Enzyme chemistry and technology -Membrane biology and chemistry -Cell biology -Biophysics -Genetic expression -Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following: -Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease -The mechanism of the ripening process in fruit -The biogenesis of flavor precursors in meat -How biochemical changes in farm-raised fish are affecting processing and edible quality
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