Xinxin Sun , Hui Liao , Zhaodi Han , Yuxiang Liu , Rongshan Li
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引用次数: 0
Abstract
Proteinuria is a main feature of lupus nephritis (LN) in which NLRP3-mediated podocyte pyroptosis further exacerbates proteinuria. Our previous study confirmed the proteinuria-lowering, podocyte-protecting and anti-inflammatory effects of Inonotus obliquus (chaga) in diabetic kidney disease rats. Our in vivo and in vitro studies were conducted in female MRL/lpr mice and human glomerular podocyte cell line treated with IgG from LN patients' serum. Proteinuria changes were detected by urine protein test kit, C3 and ds-DNA by ELISA, renal histopathology and podocyte morphology were studied also. Western blot and RT-PCR were carried out to detect protein and mRNA levels of WT-1, Nephrin, NLRP3, GSDMD-N, Caspase-1 and IL-1β. ROS in podocytes was detected by fluorescent probes and MDA, LDH levels were measured by ELISA, and Nrf2 translocation was detected by immunofluorescence. In vivo study, chaga significantly decreased proteinuria, improved podocyte morphology and kidney pathological changes, meanwhile increased WT-1 and Nephrin expressions and suppressed NLRP3, GSDMD-N, Caspase-1 and IL-1β expressions when compared to the LN model. In vitro study, similar to Nrf2 activator, chaga facilitated Nrf2 translocate from cytosol into nucleus, suppressed ROS, MDA and LDH generation, then mitigated podocyte pyroptosis. The results indicated that the proteinuria-reducing effect of chaga on LN mice may be related to its promotion of Nrf2 translocation, thereby inhibiting NLRP3/Caspase-1/GSDMD-N-mediated podocyte pyroptosis.
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.