Identification, characterization, and anti-inflammatory activity of a lipocalin-like protein cloned from Oenanthe javanica

IF 2.4 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Hyun Soo Kim, Jeong Won Ahn, Jung Youl Park, Seong Soo Joo
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Abstract

This study investigated the anti-inflammatory effects of OJlipo1, a lipocalin-like protein derived from Oenanthe javanica. Through cloning and expressing OJlipo1 in E. coli, and subsequent rigorous characterization including amino acid analysis and mass spectrometry, its potential against inflammation was evaluated. Studies on lipopolysaccharide-stimulated RAW 264.7 cells highlighted its capability to suppress nitric oxide synthase and cyclooxygenase-2 expression, as well as its interference with nuclear factor kappa B and mitogen-activated protein kinase pathways, which are essential for toll-like receptor 4 (TLR4) signaling. Utilizing TAK242, a TLR4 pathway inhibitor, reinforced OJlipo1’s specific targeting mechanism. These findings underscore OJlipo1’s significant anti-inflammatory potential, aligning with the traditional uses of O. javanica, and suggest new therapeutic avenues, especially for diseases associated with TLR4 dysregulation. This validates the traditional application of O. javanica in inflammation and positions OJlipo1 as a promising therapeutic candidate, enriching our understanding of its molecular underpinnings and therapeutic prospects.

Abstract Image

从 Oenanthe javanica 克隆的一种脂钙蛋白样蛋白的鉴定、表征和抗炎活性
本研究调查了 OJlipo1 的抗炎作用,OJlipo1 是一种从爪哇鸦片中提取的类脂钙蛋白。通过在大肠杆菌中克隆和表达 OJlipo1,以及随后的严格表征(包括氨基酸分析和质谱分析),对其抗炎潜力进行了评估。在脂多糖刺激的 RAW 264.7 细胞上进行的研究突出表明,OJlipo1 能够抑制一氧化氮合酶和环氧合酶-2 的表达,还能干扰核因子卡巴 B 和丝裂原活化蛋白激酶通路,而这些通路对于收费样受体 4(TLR4)信号的传递至关重要。利用 TLR4 通路抑制剂 TAK242 强化了 OJlipo1 的特异性靶向机制。这些发现凸显了 OJlipo1 的显著抗炎潜力,与爪哇鼠的传统用途一致,并提出了新的治疗途径,尤其是针对与 TLR4 失调相关的疾病。这验证了爪哇OJlipo1在炎症中的传统应用,并将OJlipo1定位为一种有前途的候选疗法,丰富了我们对其分子基础和治疗前景的了解。
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来源期刊
Food Science and Biotechnology
Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-
CiteScore
5.40
自引率
3.40%
发文量
174
审稿时长
2.3 months
期刊介绍: The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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