The combination of Korean Sajabal mugwort (Artemisia princeps Pampanini) and green tea (Camellia sinensis) extracts and that of their major constituents improved blood flow in vitro and in vivo

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

Food Science and Biotechnology Pub Date : 2024-12-17 DOI:10.1007/s10068-024-01761-3

Moon Jeong Son, Ga Yeon Lee, Jin Tae Kim, Yimeng Zhou, Jung Won Kwon, Jeongyoon Choi, Kyungsuk Park, Jungmin Lee, Yujin Ko, Shuai Qiu, Jong Hun Kim, Hong Jin Lee

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引用次数: 0

Abstract

This study aimed to evaluate the effects of Korean Sajabal mugwort extract (SME), green tea extract (GTE), and their optimized combination on improving blood flow. We first found that SME and GTE significantly suppressed TNF-α-induced ICAM-1 expression and enhanced endothelial nitric oxide synthase (eNOS) activation in EA.hy926 endothelial cells. Based on synergistic effects on regulation of IκBα, the mixture of SME and GTE at 9:1 ratio was determined as the optimal combination, and it also suppressed integrin LFA-1 expression, reducing leukocyte-endothelial cell interactions. The major components of SME (eupatilin and jaceosidin) and GTE (EGCG) were quantified, and their effects were consistent with the extracts. Furthermore, the mixture alleviated pulmonary vein occlusion, and decreased mRNA levels of ICAM-1, VCAM-1, P-selectin, and E-selectin in aortic tissue in collagen/epinephrine-induced thrombosis rat model. Taken together, the SME and GTE mixture effectively improved blow flow and may be a potent agent for preventing thrombosis and atherosclerosis.

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韩国艾叶（Artemisia princeps Pampanini）和绿茶（Camellia sinensis）提取物及其主要成分的组合改善了体外和体内的血液流动

本研究旨在评价韩国艾叶提取物（SME）、绿茶提取物（GTE）及其优化组合对大鼠血流的改善作用。我们首先发现，SME和GTE显著抑制TNF-α-诱导的内皮细胞ICAM-1表达，增强内皮型一氧化氮合酶（eNOS）的激活。基于对i - κ b α的协同调节作用，确定了SME和GTE以9:1的比例混合为最佳组合，并抑制了整合素LFA-1的表达，减少了白细胞与内皮细胞的相互作用。测定了其主要成分青霉苷（eupatilin）和紫叶黄苷（jaceosidin）和GTE （EGCG）的含量，其作用与提取物一致。此外，该混合物减轻了肺静脉阻塞，降低了胶原/肾上腺素诱导血栓形成大鼠主动脉组织中ICAM-1、VCAM-1、p -选择素和e-选择素的mRNA水平。综上所述，SME和GTE混合物有效地改善了气流，可能是预防血栓形成和动脉粥样硬化的有效药物。

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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.