Regulatory effects of Dieckol on inflammatory cytokines and Osteoclastogenesis in Ovariectomized mouse model

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

Journal of Functional Foods Pub Date : 2025-03-18 DOI:10.1016/j.jff.2025.106731

Eun Hyun Park , Hyung Jin Lim , Nisansala Chandimali , Seon-Gyeong Bak , Eun-Kyung Kim , Sang-Ik Park , Seung-Jae Lee

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Abstract

Dieckol, a major bioactive compound of Ecklonia cava, exhibits antiosteoporosis, anti-inflammatory, antioxidant, and muscle atrophy attenuation properties. This study investigated its effects on IL-6 signaling suppression, estrogen activity, and osteoclastogenesis inhibition. Dieckol inhibited IL-6-induced p-STAT3 activity and downstream signaling molecules like STAT3 and ERK, suppressing the expression of genes such as CRP, IL-1β, SOCS3, and ICAM-1. It attenuated M-CSF/RANKL-induced osteoclastogenesis in mouse bone marrow macrophages and prevented bone loss in an ovariectomized mouse model by improving bone mineral density and microarchitecture. Dieckol also enhanced estrogen receptor activity, upregulating ESR2 while downregulating ESR1, and increased serotonin and norepinephrine levels, potentially alleviating mood disturbances. The doses used were within the safe range in animal studies, and available data indicate good tolerability in humans. These findings suggest dieckol as a promising therapeutic agent for IL-6-mediated or estrogen deficiency-related osteoporosis and associated mood disorders.

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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.