New insights into the hepato-protective effects of ferulic acid based on transcriptomic and metabolomic profiling

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

Journal of Functional Foods Pub Date : 2024-11-01 DOI:10.1016/j.jff.2024.106554

Lu Liu , Yuanyuan Sun , Houxue Cui, Nanxi Dong, Dong Niu

{"title":"New insights into the hepato-protective effects of ferulic acid based on transcriptomic and metabolomic profiling","authors":"Lu Liu , Yuanyuan Sun , Houxue Cui, Nanxi Dong, Dong Niu","doi":"10.1016/j.jff.2024.106554","DOIUrl":null,"url":null,"abstract":"<div><div>Ferulic acid (FA) is a natural phenolic acid with a strong protective effect against disorder of hepatic lipid metabolism. To elucidate the effect of FA on metabolic associated fatty liver disease (MAFLD), the physiological parameters of mice fed high-fat diet (HFD) with or without FA were examined, and the liver transcriptome and metabolome were evaluated. FA significantly inhibited increases in liver weight and decreased the serum triglyceride levels and prevented HFD-induced hepatic steatosis. Omic data showed that FA might reduce the deposition of carnitine C16:1 to alleviate HFD-induced liver damage by reducing the expression of <em>SOCS3 in vivo.</em> Oleic acid induced steatosis in Hepa1-6 cells was used to verify the hepatoprotective effect of FA <em>in vitro</em>. Treatment with FA suppressed cellular lipid droplet deposition and decreased the expression of <em>SOCS3</em> and adipogenesis markers. This work indicates the potential of FA as a novel drug for the alleviation of hepatic steatosis.</div></div>","PeriodicalId":360,"journal":{"name":"Journal of Functional Foods","volume":"122 ","pages":"Article 106554"},"PeriodicalIF":3.8000,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Functional Foods","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1756464624005565","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Ferulic acid (FA) is a natural phenolic acid with a strong protective effect against disorder of hepatic lipid metabolism. To elucidate the effect of FA on metabolic associated fatty liver disease (MAFLD), the physiological parameters of mice fed high-fat diet (HFD) with or without FA were examined, and the liver transcriptome and metabolome were evaluated. FA significantly inhibited increases in liver weight and decreased the serum triglyceride levels and prevented HFD-induced hepatic steatosis. Omic data showed that FA might reduce the deposition of carnitine C16:1 to alleviate HFD-induced liver damage by reducing the expression of SOCS3 in vivo. Oleic acid induced steatosis in Hepa1-6 cells was used to verify the hepatoprotective effect of FA in vitro. Treatment with FA suppressed cellular lipid droplet deposition and decreased the expression of SOCS3 and adipogenesis markers. This work indicates the potential of FA as a novel drug for the alleviation of hepatic steatosis.

Abstract Image

查看原文本刊更多论文

基于转录组和代谢组特征分析的阿魏酸保护肝脏作用的新见解

阿魏酸（FA）是一种天然酚酸，对肝脏脂质代谢紊乱具有很强的保护作用。为了阐明阿魏酸对代谢相关性脂肪肝（MAFLD）的影响，研究人员检测了添加或不添加阿魏酸的高脂饮食（HFD）小鼠的生理指标，并评估了肝脏转录组和代谢组。FA能明显抑制肝脏重量的增加，降低血清甘油三酯水平，防止高脂饮食引起的肝脏脂肪变性。Omic数据显示，脂肪酸可能会减少肉碱C16:1的沉积，从而通过降低体内SOCS3的表达来减轻HFD诱导的肝损伤。用油酸诱导的 Hepa1-6 细胞脂肪变性来验证脂肪酸的体外保肝作用。用脂肪酸处理可抑制细胞脂滴沉积，降低 SOCS3 和脂肪生成标志物的表达。这项研究表明，FA 有可能成为一种缓解肝脂肪变性的新型药物。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

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.