Rosehip (Rosa rugosa Thunb.) ethanol extract ameliorates liver fibrosis through upregulation of the PPAR signaling pathway

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

Journal of Functional Foods Pub Date : 2024-10-26 DOI:10.1016/j.jff.2024.106529

Lin Wang , Hongyan Zhao , Xianchen Du , Yan Cao , Jingyu Wu , Pan Guo , Qitao Zhao , Qingmei Guo

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Abstract

The objective of this study was to examine the effect of rosehip (Rosa rugosa Thunb.) ethanol extract (RRE) on liver fibrosis in mice and the underlying molecular mechanisms. RRE has no acute oral toxicity, and the MTD in mice is 46.14 g/kg. Histopathological analysis showed that RRE significantly ameliorated inflammation, necrosis, and apoptosis of hepatocytes and collagen deposition caused by CCl₄. Further assays indicated that RRE significantly suppressed the production of MDA while markedly increasing the levels of SOD and GSH in the liver. The AST, ALT, IL-6, IL-1β, TNF-α, HA, LN, PCIII, and IVC levels in serum were decreased by RRE. Transcriptome analysis shows that RRE significantly upregulates the PPAR signaling pathway. The RT-q PCR results further confirmed the RRE up-regulating Pparγ, Rxrα, and Plin5 in the PPAR signaling pathway. The Western blot and immunohistochemical results indicate that RRE upregulated PPARγ, RXRα, and Perilipin 5 while downregulating α-SMA and COL1A1 expression. The results indicate that RRE can ameliorate liver fibrosis in mice by upregulating the PPAR signaling pathway.

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玫瑰果（Rosa rugosa Thunb.）乙醇提取物通过上调 PPAR 信号通路改善肝纤维化

本研究旨在探讨玫瑰果（Rosa rugosa Thunb.）乙醇提取物（RRE）对小鼠肝纤维化的影响及其潜在的分子机制。RRE 无急性口服毒性，对小鼠的 MTD 为 46.14 克/千克。组织病理学分析表明，RRE 能明显改善 CCl4 引起的肝细胞炎症、坏死和凋亡以及胶原沉积。进一步的检测表明，RRE 能明显抑制肝脏中 MDA 的生成，同时显著提高 SOD 和 GSH 的水平。RRE 降低了血清中 AST、ALT、IL-6、IL-1β、TNF-α、HA、LN、PCIII 和 IVC 的水平。转录组分析表明，RRE 能显著上调 PPAR 信号通路。RT-q PCR结果进一步证实了RRE上调了PPAR信号通路中的Pparγ、Rxrα和Plin5。Western 印迹和免疫组化结果表明，RRE 上调 PPARγ、RXRα 和 Perilipin 5，同时下调 α-SMA 和 COL1A1 的表达。结果表明，RRE 可通过上调 PPAR 信号通路改善小鼠肝纤维化。

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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.