Lycopene inhibits carrageenan-induced thrombi by regulating AKT/FoxO3a and TLR4/NF-κB pathways

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2024-01-20 DOI:10.1016/j.jff.2024.106021

Rong Huang , Yingquan Liang , Jiukang Feng , Zhouling Xie , Qingshan Li , Yuanli Chen , Yajun Duan , Hui Liu , Buchun Zhang , Chenzhong Liao , Xiaoxiao Yang

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引用次数: 0

Abstract

Lycopene (LYC) is a natural phytonutrient with various bioactivities, such as anti-oxidative stress and anti-inflammation. In this study, human endothelial cells (HUVECs), macrophages and human platelets, and carrageenan-induced thrombosis mouse model were used to evaluate the antithrombosis effects of LYC. In vitro, LYC reduced reactive oxygen species (ROS) production by activating antioxidant enzymes and inhibiting cellular inflammatory factors. LYC inhibited platelets activation by enhancing antioxidant enzymes expression through reducing AKT/FoxO3a signaling pathway. In vivo, LYC effectively improved carrageenan-induced thrombosis in mouse tail, liver and lung tissues. Additionally, in mouse liver and lung tissues, LYC reduced inflammation by inhibiting toll-like receptor 4 (TLR4)/nuclear factor κB (NF-κB) pathway, and inhibited oxidative stress by increasing antioxidant enzymes expression. In conclusion, LYC can inhibit thrombosis in mouse model, which suggesting that LYC could act as a potential functional food for prevention or treatment of thrombus.

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番茄红素通过调节 AKT/FoxO3a 和 TLR4/NF-κB 通路抑制卡拉胶诱导的血栓形成

番茄红素（LYC）是一种天然植物营养素，具有抗氧化和抗炎等多种生物活性。本研究采用人内皮细胞（HUVECs）、巨噬细胞和人血小板以及卡拉胶诱导的血栓形成小鼠模型来评估 LYC 的抗血栓形成作用。在体外，LYC 通过激活抗氧化酶和抑制细胞炎症因子来减少活性氧（ROS）的产生。LYC通过减少AKT/FoxO3a信号通路，增强抗氧化酶的表达，从而抑制血小板活化。在体内，LYC 能有效改善卡拉胶诱导的小鼠尾部、肝脏和肺组织血栓形成。此外，在小鼠肝脏和肺组织中，LYC 还能通过抑制收费样受体 4（TLR4）/核因子κB（NF-κB）通路来减少炎症反应，并通过增加抗氧化酶的表达来抑制氧化应激。总之，枸杞多糖能抑制小鼠模型中的血栓形成，这表明枸杞多糖可作为一种潜在的预防或治疗血栓的功能性食品。

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来源期刊

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.