6-Gingerol activates the Nrf2 signaling pathway to alleviate hydrogen peroxide induced oxidative stress on primary chicken embryo hepatocytes

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

Journal of Functional Foods Pub Date : 2024-10-23 DOI:10.1016/j.jff.2024.106535

Kaige Yang , Yunqi Lu , Zhiguang Yue , Sanjun Jin , Ping Wang , Chaoqi Liu , Lijun Wang , Qingqiang Yin , Xiaowei Dang , Hongwei Guo , Juan Chang

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Abstract

Oxidative stress affects production performance and meat quality of poultry. 6-gingerol (6-Gin) is the main activity component of ginger, has shown promise in alleviating oxidative stress in broilers, However, the specific protection mechanism of 6-Gin against hepatocytes oxidative damage remains unclear. The primary chicken embryo hepatocytes (CEHs) were damaged and the cell viability was decreased by H₂O₂, 6-Gin can alleviate the cell injure and oxidative stress. Transcriptomic analysis and further experiments showed that H₂O₂ significantly suppressed the expression of Nrf2, Keap1, and NQO1, as well as antioxidant enzyme activities, increased inflammatory factors, leading to cell apoptosis. In contrast, 6-Gin effectively reduced these effects by promoting Nrf 2 nuclear translocation and activating the Nrf2 signaling pathway. Furthermore, the protective effects of 6-Gin were eliminated by the Nrf2 inhibitor ML385. In conclusion, 6-Gin exerts antioxidant, anti-inflammatory and anti-apoptotic effects on CEHs through the Nrf2 pathway. This study provides the potential value of 6-Gin for treatment of oxidative stress in broilers.

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6-姜酚激活 Nrf2 信号通路，缓解过氧化氢诱导的原代鸡胚肝细胞氧化应激反应

氧化应激会影响家禽的生产性能和肉质。6-姜酚（6-Gin）是生姜的主要活性成分，在缓解肉鸡氧化应激方面表现出良好的前景，但 6-Gin对肝细胞氧化损伤的具体保护机制仍不清楚。原代鸡胚肝细胞（CEHs）在 H2O2 的作用下受到损伤，细胞活力下降，而 6- Gin 可减轻细胞损伤和氧化应激。转录组分析和进一步的实验表明，H2O2 能显著抑制 Nrf2、Keap1 和 NQO1 的表达，抑制抗氧化酶活性，增加炎症因子，导致细胞凋亡。相比之下，6-Gin 通过促进 Nrf2 核转位和激活 Nrf2 信号通路，有效地减少了这些影响。此外，Nrf2 抑制剂 ML385 也消除了 6-Gin 的保护作用。总之，6-Gin 可通过 Nrf2 通路对 CEHs 发挥抗氧化、抗炎和抗凋亡作用。本研究提供了 6-杜松子酒治疗肉鸡氧化应激的潜在价值。

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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.