新琼脂寡糖通过调节脂质代谢和nrf2相关途径改善非酒精性脂肪肝疾病

IF 4 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2025-04-01 Epub Date: 2025-03-19 DOI:10.1016/j.jff.2025.106737
Subin Bae , Je Hyeon Lee , Su Jung Kim , Ji Hae Yun , Jeongjin Park , Woojin Jun
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引用次数: 0

摘要

新琼脂寡糖(NAO)是从海藻中提取的多糖,具有抗肥胖、保护肝脏和抗炎的特性。然而,它们对非酒精性脂肪性肝病(NAFLD)的影响仍未得到充分研究。本研究探讨了NAO对游离脂肪酸(FFA)处理的HepG2细胞和高脂饮食小鼠的脂质积累和氧化应激的影响。NAO治疗显著降低甘油三酯和总胆固醇水平,抑制脂质积累(通过油红O染色评估),降低肝酶水平。NAO还通过提高抗氧化酶活性和降低丙二醛水平来抑制氧化应激。实时荧光定量PCR和Western blot分析显示,NAO可调节脂质转运蛋白,增加AMPK和β-氧化,减少新生脂肪生成。它还调节PI3K/AKT/Nrf2通路,提示其在抗氧化防御中的作用。这些发现强调了NAO作为一种有前景的天然化合物的潜力,通过减轻脂质积累和氧化应激,开发有效且毒性较小的NAFLD治疗干预措施。
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Neoagarooligosaccharides improve non-alcoholic fatty liver disease by modulating lipid metabolism and Nrf2-related pathways
Neoagarooligosaccharides (NAO), polysaccharides derived from seaweed, exhibit anti-obesity, hepatoprotective, and anti-inflammatory properties. However, their effects on non-alcoholic fatty liver disease (NAFLD) remain underexplored. This study investigates the impact of NAO on lipid accumulation and oxidative stress in free fatty acid (FFA)-treated HepG2 cells and high-fat diet-fed mice. NAO treatment significantly reduced triglyceride and total cholesterol levels, inhibited lipid accumulation (assessed via Oil Red O staining), and lowered liver enzyme levels. NAO also suppressed oxidative stress by enhancing antioxidant enzyme activity and reducing malondialdehyde levels. Real-time PCR and Western blot analyses revealed that NAO modulated lipid transporters, increased AMPK and β-oxidation, and reduced de novo lipogenesis. It also regulated the PI3K/AKT/Nrf2 pathway, suggesting its role in antioxidant defense. These findings highlight NAO's potential as a promising natural compound for developing effective and less toxic therapeutic interventions for NAFLD by mitigating lipid accumulation and oxidative stress.
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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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