MiR-107-3p/Atp6v0e1 contributes to protective effects of two selenium-containing peptides, TSeMMM and SeMDPGQQ on lead-induced neurotoxicity

IF 5.6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Yong Fang , Tianhang Huang , Jian Wu , Xieqi Luo , Fengjiao Fan , Peng Li , Jian Ding , Xinyang Sun
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引用次数: 0

Abstract

Two selenium (Se)-containing peptides from Se-enriched rice, TSeMMM and SeMDPGQQ, possess neuroprotective potency against lead (Pb2+)-induced cytotoxicity. However, the crosstalk between mRNA and microRNAs (miRNA) involved in the neuroprotection mechanism remains to be elucidated. In this study, RNA-sequencing and miRNA-sequencing were used to independently identify differentially expressed mRNAs and small RNAs profiles in Pb2+-treated primary fetal rat cortical neurons and then the correlated miRNA‑mRNA target pairs were obtained. It was found that 34 mRNAs related to oxidative phosphorylation could be reversed by pretreatment of TSeMMM and SeMDPGQQ. The protective effect of TSeMMM and SeMDPGQQ was mediated by upregulation of miR-107-3p, which downregulates the ATPase H+ transporting V0 subunit e1 (Atp6v0e1) mRNA level. A zebrafish model was applied to verify the relevance between the targeted mRNA and miRNA by real-time quantitative PCR. The results indicated that miR-107-3p was a potential therapeutic target to achieve neuroprotection of Se-containing peptides via stimulation of Atp6v0e1.

MiR-107-3p/Atp6v0e1 促进了两种含硒肽 TSeMMM 和 SeMDPGQQ 对铅诱导的神经毒性的保护作用
富硒水稻中的两种含硒(Se)多肽 TSeMMM 和 SeMDPGQQ 对铅(Pb2+)诱导的细胞毒性具有神经保护作用。然而,参与神经保护机制的 mRNA 和 microRNA(miRNA)之间的相互影响仍有待阐明。本研究采用 RNA 测序和 miRNA 测序技术,独立鉴定了 Pb2+ 处理的原代胎鼠皮层神经元中差异表达的 mRNA 和小 RNAs 图谱,然后获得了相关的 miRNA-mRNA 目标对。研究发现,TSeMMM 和 SeMDPGQQ 的预处理可逆转 34 个与氧化磷酸化相关的 mRNA。TSeMMM和SeMDPGQQ的保护作用是通过上调miR-107-3p介导的,而miR-107-3p会下调ATP酶H+转运V0亚基e1(Atp6v0e1)的mRNA水平。研究人员利用斑马鱼模型,通过实时定量 PCR 验证了目标 mRNA 与 miRNA 之间的相关性。结果表明,miR-107-3p是通过刺激Atp6v0e1实现含Se肽神经保护的潜在治疗靶点。
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来源期刊
Food Science and Human Wellness
Food Science and Human Wellness Agricultural and Biological Sciences-Food Science
CiteScore
8.30
自引率
5.70%
发文量
80
审稿时长
28 days
期刊介绍: Food Science and Human Wellness is an international peer-reviewed journal that provides a forum for the dissemination of the latest scientific results in food science, nutriology, immunology and cross-field research. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. By their effort, it has been developed to promote the public awareness on diet, advocate healthy diet, reduce the harm caused by unreasonable dietary habit, and directs healthy food development for food industrial producers.
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