Epicatechin suppresses the expression of C-C motif chemokine ligand 19 and ameliorates periodontitis

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

Journal of Functional Foods Pub Date : 2024-10-16 DOI:10.1016/j.jff.2024.106512

Tomomi Sano , Meiqun Yuan , Rongzhi Li , Atsushi Yasunaga , Akiko Mizokami , Yusuke Nakatsu , Tomoichiro Asano , Takashi Kanematsu

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Abstract

Periodontitis is a prevalent chronic inflammatory disease requiring the development of drug-based therapies. Epicatechin is a major polyphenol in cocoa extract and possesses numerous pharmacological properties. This study aimed to investigate the suppressive effect of epicatechin on C-C motif chemokine ligand 19 (CCL19)-mediated periodontitis using a mouse model. CCL19 expression was high in mouse gingiva with ligature-induced periodontitis. CCL19 expression was increased by lipopolysaccharide stimulation in murine gingival fibroblasts ESK-1 cells, and CCL19 induced the production of tumor necrosis factor alpha and interleukin-1 beta in mouse macrophage-like RAW264.7 cells. Importantly, lipopolysaccharide-enhanced CCL19 expression in ESK-1 cells was significantly suppressed by pretreatment with epicatechin. In addition, epicatechin administration significantly reduced alveolar bone resorption, and expression of Ccl19 and proinflammatory cytokines in the inflamed gingiva in high-fat diet-fed mice. These results demonstrate that epicatechin protects against periodontitis by reducing CCL19 levels, which may be a promising countermeasure for periodontitis in clinical practice.

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表儿茶素抑制 C-C motif 趋化因子配体 19 的表达并改善牙周炎

牙周炎是一种普遍存在的慢性炎症性疾病，需要开发药物疗法。表儿茶素是可可提取物中的一种主要多酚，具有多种药理特性。本研究旨在利用小鼠模型研究表儿茶素对C-C趋化因子配体19（CCL19）介导的牙周炎的抑制作用。在结扎诱发牙周炎的小鼠牙龈中，CCL19的表达量很高。小鼠牙龈成纤维细胞ESK-1细胞在脂多糖刺激下CCL19表达增加，CCL19诱导小鼠巨噬细胞样RAW264.7细胞产生肿瘤坏死因子α和白细胞介素-1β。重要的是，ESK-1 细胞中脂多糖增强的 CCL19 表达在表儿茶素的预处理中被显著抑制。此外，服用表儿茶素还能明显减少高脂饮食小鼠牙槽骨的吸收，以及发炎牙龈中 Ccl19 和促炎细胞因子的表达。这些结果表明，表儿茶素可通过降低 CCL19 水平来预防牙周炎，这可能是临床上治疗牙周炎的一种有效对策。

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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.