芹菜素通过SIRT1/mTOR途径介导的线粒体自噬抑制骨关节炎的热凋亡,从而抑制骨关节炎的进展

IF 4 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2025-01-01 Epub Date: 2024-12-20 DOI:10.1016/j.jff.2024.106623
Jiahao Ying , Shijie Li , Anna Ying , Yindong Ding , Xiaoyin Zhu , Jiahao Lin , Kehe Yu
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引用次数: 0

摘要

探讨芹菜素(Api)治疗骨关节炎(OA)的疗效及其机制是本研究的主要重点。本研究采用x射线和红花素- o染色法评价小鼠膝关节在体的影像学和组织形态学差异。采用Western blot分析、酶联免疫吸附试验(ELISA)和免疫荧光染色等技术检测体外实验中蛋白水平的变化。体外实验表明,Api可显著降低促炎介质的水平,并阻止ECM的降解。Api通过促进SIRT1/mTOR途径介导的线粒体自噬,保护软骨细胞免于焦亡。此外,动物研究表明,Api通过增强线粒体自噬,抑制软骨细胞焦亡和ECM降解,有效缓解OA的进展。因此,Api被认为是OA管理和治疗的有效和有前途的治疗候选药物。
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Apigenin suppresses osteoarthritis progression by inhibiting pyroptosis via SIRT1/mTOR pathway-mediated mitophagy
Exploring the therapeutic effects and underlying mechanisms of Apigenin (Api) in managing osteoarthritis (OA) was the primary focus of this research. In this research, X-ray and Safranin-O staining were employed to evaluate the imageology and histomorphology differences in the knee joints of mice in vivo. Techniques such as Western blot analysis, Enzyme-linked Immunosorbent Assay (ELISA), and immunofluorescence staining were applied to examine protein level changes in vitro experiments. In vitro assays indicated that Api significantly reduces the levels of pro-inflammatory mediators and prevents the degradation of the ECM. By promoting SIRT1/mTOR pathway-mediated mitophagy, Api shields chondrocytes from pyroptosis. Further, animal studies demonstrated that Api effectively alleviates the progression of OA by enhancing mitophagy, inhibiting chondrocyte pyroptosis and ECM degradation. Consequently, Api is recognized as an effective and promising therapeutic candidate for the management and treatment of OA.
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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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