{"title":"Onopordopicrin from the Japanese Leaf Burdock Exerts Antiallergic Effects through the Inhibition of I Kappa B Kinase β","authors":"Akihiro Maeta, Honoka Ishikawa, Yuka Okamoto, Kyoko Takahashi","doi":"10.1155/2024/3999202","DOIUrl":null,"url":null,"abstract":"<div>\n <p>Onopordopicrin (OPP), found in burdock leaves and stems, exerts antiallergic properties whose mechanism remains elusive. We aimed to elucidate its mechanism using rat basophilic leukemia cells <i>in vitro</i>. Purified OPP demonstrated concentration-dependent inhibition of degranulation after allergen or PMA/A23187 stimulation. OPP effectively suppressed TNF-<i>α</i> and PGD2 releases. However, OPP did not suppress the increase in intracellular Ca<sup>2+</sup> concentration after allergen stimulation. The <i>α</i>, <i>β</i>-unsaturated carbonyl structure of OPP suggests potential electrophilic reactivity with polyfunctional thiol-trapping agents, such as cysteine residues. Indeed, the degranulation-inhibiting effect of OPP disappeared with the addition of cysteamine, which possesses a thiol group. I kappa B kinase <i>β</i> (IKK<i>β</i>), which regulates degranulation in an NF-<i>κ</i>B-independent manner, possesses a cysteine residue between the activation loop. Moreover, IKK<i>β</i> plays an important role in TNF-<i>α</i> and PGD2 production. OPP was found to reduce IKK<i>β</i> activity in a concentration-dependent manner. Together, our findings suggest that OPP exerts its antiallergic action via binding to cysteine residues in signal proteins such as IKK<i>β</i>, thereby inhibiting their activation.</p>\n </div>","PeriodicalId":15802,"journal":{"name":"Journal of Food Biochemistry","volume":"2024 1","pages":""},"PeriodicalIF":3.5000,"publicationDate":"2024-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/3999202","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Biochemistry","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1155/2024/3999202","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"BIOCHEMISTRY & MOLECULAR BIOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Onopordopicrin (OPP), found in burdock leaves and stems, exerts antiallergic properties whose mechanism remains elusive. We aimed to elucidate its mechanism using rat basophilic leukemia cells in vitro. Purified OPP demonstrated concentration-dependent inhibition of degranulation after allergen or PMA/A23187 stimulation. OPP effectively suppressed TNF-α and PGD2 releases. However, OPP did not suppress the increase in intracellular Ca2+ concentration after allergen stimulation. The α, β-unsaturated carbonyl structure of OPP suggests potential electrophilic reactivity with polyfunctional thiol-trapping agents, such as cysteine residues. Indeed, the degranulation-inhibiting effect of OPP disappeared with the addition of cysteamine, which possesses a thiol group. I kappa B kinase β (IKKβ), which regulates degranulation in an NF-κB-independent manner, possesses a cysteine residue between the activation loop. Moreover, IKKβ plays an important role in TNF-α and PGD2 production. OPP was found to reduce IKKβ activity in a concentration-dependent manner. Together, our findings suggest that OPP exerts its antiallergic action via binding to cysteine residues in signal proteins such as IKKβ, thereby inhibiting their activation.
期刊介绍:
The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet.
Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes:
-Biochemistry of postharvest/postmortem and processing problems
-Enzyme chemistry and technology
-Membrane biology and chemistry
-Cell biology
-Biophysics
-Genetic expression
-Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods
Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following:
-Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease
-The mechanism of the ripening process in fruit
-The biogenesis of flavor precursors in meat
-How biochemical changes in farm-raised fish are affecting processing and edible quality