Sinapine suppresses ROS-induced C2C12 myoblast cell death through MAPK and autophagy pathways

IF 2.4 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Jung Hyun Kang, Dong Hwan Kim, Jin Yoo, Jun Hong Shin, Ju Hyun Kim, Ji Won Lee, Seung Ho Shin
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引用次数: 0

Abstract

Oxidative stress in skeletal muscle can lead to muscle atrophy through reactive oxygen species (ROS)-induced damage and cell death. tert-Butyl hydroperoxide (TBHP), an exogenous ROS generator, induces oxidative stress and cell death in various cells. Sinapine from cruciferous plants possesses beneficial effects, but its role in protecting skeletal muscle cells against ROS-induced cell death remains unclear. This study demonstrates that sinapine pretreatment significantly reduced TBHP-induced cell death and ROS accumulation in a dose-dependent manner. TBHP activated mitogen-activated protein kinase (MAPK) pathways including Akt, p38, and JNK, and triggered autophagy. Sinapine suppressed the phosphorylation of Akt, MEK3/6, p38, MEK4, and JNK, and modulated key autophagy markers. Notably, the co-treatment of MAPK inhibitors attenuated TBHP-induced cell death and LC3B-II accumulation. These findings suggest that sinapine is a promising phytochemical for mitigating oxidative stress-mediated muscle injury, offering potential therapeutic strategies for maintaining skeletal muscle homeostasis and addressing muscle-related pathologies.

Abstract Image

西那平通过 MAPK 和自噬途径抑制 ROS 诱导的 C2C12 肌母细胞死亡
骨骼肌中的氧化应激可通过活性氧(ROS)诱导的损伤和细胞死亡导致肌肉萎缩。叔丁基过氧化氢(TBHP)是一种外源性ROS生成物,可诱导多种细胞中的氧化应激和细胞死亡。十字花科植物中的西那平具有有益的作用,但它在保护骨骼肌细胞免受 ROS 诱导的细胞死亡方面的作用仍不清楚。本研究表明,西那平预处理能以剂量依赖的方式显著减少TBHP诱导的细胞死亡和ROS积累。TBHP 激活了丝裂原活化蛋白激酶(MAPK)通路,包括 Akt、p38 和 JNK,并引发自噬。西那平抑制了 Akt、MEK3/6、p38、MEK4 和 JNK 的磷酸化,并调节了关键的自噬标记物。值得注意的是,同时使用 MAPK 抑制剂可减轻 TBHP 诱导的细胞死亡和 LC3B-II 积累。这些研究结果表明,西那平是一种很有前景的植物化学物质,可减轻氧化应激介导的肌肉损伤,为维持骨骼肌稳态和解决肌肉相关病症提供了潜在的治疗策略。
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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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