Lily extract ameliorate mouse pneumonia by modulating ciliary function

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

Journal of Functional Foods Pub Date : 2024-12-01 DOI:10.1016/j.jff.2024.106603

Zengkun Sun , Dongfeng Xu , Xiaoru Wang , Jie Zhou , Ning Xiao , Ruilei Jia , Diyi Huang , Dongqi Tang , Tao Xia , Fang Xiao

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引用次数: 0

Abstract

This study explores the biological effects and mechanisms of Lily extract on LPS-induced pneumonia mice. Research has found that after 48 h of treatment with low-dose and high-dose lily extract (100 mg/kg, 200 mg/kg), there was a significant reduction in inflammatory cell infiltration, mRNA expression levels of pro-inflammatory factors (IL-6, IL-1β, TNF-α), protein levels of inflammation-related proteins (IL-6, NF-κB P65) in the lung tissue. In addition, lily extract significantly improved the function of cilia assembly and movement. The expression levels of cilia-related genes (Ttc21a, Cfap45, etc.) and proteins were significantly upregulated. Among them, the high-dose treatment group had tightly arranged cilia and good growth conditions, which was significantly better than the LPS pneumonia model and low-dose treatment group. This found providing novel insights into the pathogenesis and progression of pneumonia. This has important implications for the prevention and treatment of pneumonia, as well as the development of natural agents.

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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.