Informatics-assisted proteomics revealing the anti-inflammatory effects of satsuma orange (Citrus unshiu) peel flavonoid extract in LPS-stimulated RAW 264.7 cells

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2025-02-12 DOI:10.1007/s10068-025-01830-1

Adhimoolam Karthikeyan, Hun Hwan Kim, Sureshbabu Anjana, Smirnova Elena, Mohammad Moniruzzaman, Senthil Kalaiselvi, Gon Sup Kim, Taesun Min

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引用次数: 0

Abstract

Citrus unshiu peel (CUP), rich in flavonoids, has been traditionally used for its health benefits. This study investigated the anti-inflammatory effects of CUP flavonoid extract (CUPFE) in lipopolysaccharide (LPS)-activated RAW 264.7 cells through proteomics analysis. CUPFE significantly reduced the inflammatory mediators and cytokines (nitric oxide, IL-6, and CCL-2) production. Quantitative proteomics analysis using LC–MS/MS identified 140 differentially expressed proteins between the CUPFE and LPS groups, with 86 proteins upregulated and 54 downregulated. Notably, CUPFE negatively regulated 56 proteins induced by LPS. Functional enrichment analysis using gene ontology and Kyoto Encyclopedia of Genes and Genomes revealed that most of these proteins are involved in signal transduction pathways (TNF-α, NF-κB, PI3K-Akt, mTOR, and MAPK) regulating inflammatory processes. Further analysis showed that CUPFE interferes these signaling pathways in a dose-dependent manner, counteracting the LPS-induced effects. Collectively, this study reveals CUPFE’s anti-inflammatory effects, laying basis for future research on treating inflammation-related conditions.

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信息学辅助蛋白质组学揭示了蜜桔皮类黄酮提取物对lps刺激的RAW 264.7细胞的抗炎作用

柑橘酸皮（CUP）富含黄酮类化合物，传统上被认为对健康有益。本研究通过蛋白质组学分析研究了CUP类黄酮提取物（CUPFE）对脂多糖（LPS）激活的RAW 264.7细胞的抗炎作用。CUPFE显著降低炎症介质和细胞因子（一氧化氮、IL-6和CCL-2）的产生。定量蛋白质组学分析采用LC-MS /MS鉴定了140个蛋白在CUPFE和LPS组之间的差异表达，其中86个蛋白上调，54个蛋白下调。值得注意的是，CUPFE负调控LPS诱导的56种蛋白。利用基因本体和《京都基因与基因组百科全书》进行功能富集分析发现，这些蛋白大多参与调节炎症过程的信号转导通路（TNF-α、NF-κB、PI3K-Akt、mTOR和MAPK）。进一步分析表明，CUPFE以剂量依赖的方式干扰这些信号通路，抵消lps诱导的效应。综上所述，本研究揭示了CUPFE的抗炎作用，为今后治疗炎症相关疾病的研究奠定了基础。

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来源期刊

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.