来自鱼鳔的硫酸氨基糖聚糖通过介导转录因子NHR-49减轻秀丽隐杆线虫的脂质积累

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.2025.106724
Yehua Huang , Bingbing Song , Zhuo Wang , Kit Leong Cheong , Rui Li , Qiaoli Zhao , Jing Chen , Saiyi Zhong
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引用次数: 0

摘要

鱼鳔硫酸氨基糖多糖(SBG)是一种海洋来源的生物活性多糖,结构类似于硫酸软骨素a。本研究探讨了SBG在缓解与脂质代谢紊乱相关的高脂血症方面的潜力。结果表明,SBG显著减轻了葡萄糖诱导的秀丽隐杆线虫代谢紊乱,包括生育力降低、寿命缩短、ROS水平升高、脂褐素积累和抗氧化反应受损。值得注意的是,在1 mg/mL时,SBG分别使甘油三酯和游离脂肪酸水平降低了56.76%和26.64% (P <;0.05),经油红O染色证实。在分子水平上,SBG下调了脂质代谢基因daf-2、mdt-15、sbp-1、acs-2的表达。此外,SBG上调nhr-49和daf-16的表达,增强Δ9-desaturase活性,促进单不饱和脂肪酸的合成。nhr-49的缺失进一步证实了SBG通过nhr-49的激活调控Δ9-desaturase,从而改善脂质积累,保持代谢稳态。
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Sulfated glycosaminoglycan from swim bladder mitigates lipid accumulation in Caenorhabditis elegans by mediating the transcription factor NHR-49
Sulfated glycosaminoglycan from swim bladder (SBG) is a marine-derived bioactive polysaccharide structurally similar to chondroitin sulfate A. This study investigates the potential of SBG in mitigating hyperlipidemia linked to lipid metabolism disorders. The results indicate that SBG significantly mitigates glucose-induced metabolic disturbances in C. elegans, including reduced fertility, shortened lifespan, elevated ROS levels, lipofuscin accumulation, and impaired antioxidant responses. Notably, at 1 mg/mL, SBG reduced triglyceride and free fatty acid levels by 56.76 % and 26.64 %, respectively (P < 0.05), as confirmed by Oil Red O staining. At the molecular level, SBG downregulated the expression of lipid metabolism genes, such as daf-2, mdt-15, sbp-1, and acs-2. Additionally, SBG upregulated the expression of nhr-49 and daf-16, which enhanced Δ9-desaturase activity and promoted the synthesis of monounsaturated fatty acids. The deletion of nhr-49 further confirmed that SBG regulates Δ9-desaturase through NHR-49 activation, thereby improving lipid accumulation and preserving metabolic homeostasis.
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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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