Hao Duan , Wei Wang , Ruiling Li , Siqi Sun , Yuqi Feng , Honghan Zhang , Xinhua Song , Yuhui Zhang , Ningyuan Li , Guopeng Chen , Lihua Yao , Chao Wang , Huiling Wang , Zhongchun Liu
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引用次数: 0
Abstract
The global burden of major depressive disorder (MDD) is increasing. Preclinical and clinical studies have indicated a close association between levels of trace elements and the incidence of MDD. However, little is known about the association between selenium levels and MDD. Methionine sulfoxide reductase B1 (MSRB1) is a selenoprotein regulated by dietary selenium levels that can indirectly clear reactive oxygen species (ROS). Here we show that supplementing the diet with L-selenomethionine, the most common organic selenium compound in organisms, effectively reduces the susceptibility of mice to depressive-like behavior induced by unpredictable chronic mild stress (CUMS). Furthermore, by knocking down MSRB1 in primary astrocytes and mouse hippocampi, we demonstrate that L-selenomethionine exerts its protective effect by increasing MSRB1 levels in hippocampal astrocytes. MSRB1 reduces ROS-induced neuroinflammation in astrocytes by indirectly clearing ROS. Our findings not only reveal a role for dietary selenium in regulating the susceptibility of mice to CUMS-induced depressive-like behaviors but also further identify the specific selenoprotein mediating this effect. These findings provide a potential dietary approach for preventing MDD in clinical practice and the motivation for further preclinical studies.
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.