Liquiritin Ameliorates Palmitic Acid-Induced Hepatic Steatosis in Mouse Primary Hepatocytes by Suppressing the VEGFA Signaling Pathway

IF 3.5 2区 农林科学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY
Zhang Qi, Wang Yan, Xiong Qingfang, Yu Lei, Cao Jieqing, Zhao Chengjun, Yang Yongfeng
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引用次数: 0

Abstract

Nonalcoholic fatty liver disease (NAFLD) has become a global pandemic, imposing a significant socioeconomic burden. Hepatic steatosis is a key pathological event in NAFLD. However, there is still lack of effective drugs for NAFLD treatment. Liquiritin (LIQ), derived from licorice root, exhibits antioxidative and anti-inflammatory properties, making it valuable in managing various conditions such as dermatological disorders, respiratory ailments, and gastritis. Here, we investigated the impact and underlying mechanisms of LIQ on hepatic steatosis in mouse primary hepatocytes (MPHs). Our study found that LIQ significantly decreased palmitic acid (PA)-induced lipid accumulation in MPHs. Additionally, LIQ remarkably increased the mRNA expression of Cpt1a, PPARα, Ehhadh, Cyp4a10, and Acox1, suggesting that LIQ achieves its lipid-lowering effect by regulating mitochondria-mediated lipid β-oxidation. Furthermore, the regulatory effect of LIQ on the mitochondrial oxidative phosphorylation (OXPHOS) process was confirmed by Seahorse analysis. Mechanistically, bioinformatics analysis predicted VEGFA as a crucial target mediating the beneficial effects of LIQ against PA-induced lipid accumulation in MPHs. Notably, treatment with purified VEGFA protein partially counteracted the lipid-lowering properties of LIQ. Additionally, our data showed that LIQ promoted VEGFA degradation through the ubiquitin–proteasome pathway. Therefore, our findings not only confirm the lipid-lowering effects of LIQ in MPHs but also identify VEGFA as its potential target. These results highlight the therapeutic promise of LIQ in managing NAFLD and introduce VEGFA as a novel target for treating hepatic steatosis.

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来源期刊
Journal of Food Biochemistry
Journal of Food Biochemistry 生物-生化与分子生物学
CiteScore
7.80
自引率
5.00%
发文量
488
审稿时长
3.6 months
期刊介绍: The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes: -Biochemistry of postharvest/postmortem and processing problems -Enzyme chemistry and technology -Membrane biology and chemistry -Cell biology -Biophysics -Genetic expression -Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following: -Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease -The mechanism of the ripening process in fruit -The biogenesis of flavor precursors in meat -How biochemical changes in farm-raised fish are affecting processing and edible quality
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