山奈酚通过ATF4/ACSL4途径抑制铁下垂,可预防高盐诱导的高血压和血管内皮损伤

IF 4 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2025-02-01 Epub Date: 2025-01-23 DOI:10.1016/j.jff.2025.106684
Qiuer Liang , Minghao Chen , Guangtian Chen , Pengli Xu , Lai Kwan Lam , Pengcheng Xie , Ting Xie , Wanqing Tu , Tianhao Liu , Xiaopeng Peng , Haoyao Yuan , Liguo Chen , Ya Xiao
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摘要

到目前为止,还没有针对高盐诱导的高血压血管损伤的特异性治疗方法,这强调了阐明其潜在分子机制以进行治疗创新的必要性。山奈酚(Kae)是一种天然黄酮醇,属于类黄酮家族,在以往的研究中已显示出明显的血管保护作用。然而,其对高盐引起的高血压血管损伤的影响尚不清楚。本研究旨在探讨Kae减轻高血压血管损害的药理作用及其机制。采用8%高盐饮食模型,我们评估了Kae (200 mg/kg/day)对野生型(WT)和激活转录因子4 (ATF4+/−)敲除小鼠的影响。此外,利用高盐条件下培养的人主动脉内皮细胞(HAECs)来评估Kae的保护作用,通过siRNA转染敲低ATF4和酰基辅酶a合成酶长链家族成员4 (ACSL4)。我们的研究结果显示,Kae可显著降低高盐性高血压,改善血管内皮功能障碍,抑制铁下垂,抑制ATF4表达。与高盐饮食的ATF4+/ -小鼠相比,Kae治疗的ATF4+/ -小鼠表现出更大的血压和内皮损伤降低以及更明显的铁下垂抑制。表面等离子体共振和分子对接分析表明,Kae直接与ATF4结合,而蛋白质组芯片和共免疫沉淀分析表明,ATF4在haec中与ACSL4相互作用。此外,抑制ATF4或ACSL4可有效缓解高盐胁迫引起的内皮细胞铁下垂。综上所述,我们的研究结果表明,Kae通过ATF4/ACSL4途径抑制内皮铁下沉来减轻高盐诱导的高血压,为高血压血管损伤提供了一种潜在的治疗策略。
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Kaempferol protects against high-salt-induced hypertension and vascular endothelial injury by inhibiting ferroptosis through the ATF4/ACSL4 pathway
To date, no specific treatments have been developed for high-salt-induced hypertensive vascular damage, emphasizing the need to elucidate its underlying molecular mechanisms for therapeutic innovation. Kaempferol (Kae), a natural flavonol belonging to the flavonoid family, has demonstrated significant vascular protective effects in previous studies. However, its impact on high-salt-induced hypertensive vascular injury remains unclear. This study aimed to explore the pharmacological effects and underlying mechanisms of Kae in mitigating hypertensive vascular damage. Using an 8 % high-salt diet model, we evaluated the effects of Kae (200 mg/kg/day) in wild-type (WT) and activating transcription factor 4 (ATF4+/−) knockout mice. Additionally, human aortic endothelial cells (HAECs) cultured under high-salt conditions were used to assess Kae's protective effects, with ATF4 and acyl-CoA synthetase long-chain family member 4 (ACSL4) knocked down via siRNA transfection. Our results showed that Kae significantly reduced high-salt-induced hypertension, improved vascular endothelial dysfunction, inhibited ferroptosis, and suppressed ATF4 expression. Compared to ATF4+/−mice on a high-salt diet, ATF4+/−mice treated with Kae exhibited greater reductions in blood pressure and endothelial damage and more pronounced inhibition of ferroptosis. Surface plasmon resonance and molecular docking analyses revealed that Kae directly binds to ATF4, while proteome microarray and co-immunoprecipitation assays demonstrated that ATF4 interacts with ACSL4 in HAECs. Furthermore, inhibition of ATF4 or ACSL4 effectively alleviated endothelial ferroptosis induced by high-salt stress. In summary, our findings suggest that Kae mitigates high-salt-induced hypertension by inhibiting endothelial ferroptosis via the ATF4/ACSL4 pathway, providing a potential therapeutic strategy for hypertensive vascular injury.
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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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