Potential improvement of Isaria cicadae Miquel spores oil(ICSO)alleviate TNBS-induced fibrosis of Caco-2 cells by down-regulating the activation of EGFR and SRC in the MEK/ERK and PI3K/Akt pathways

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

Journal of Functional Foods Pub Date : 2025-04-26 DOI:10.1016/j.jff.2025.106850

Beiqi Wang , Hui Cao , Chao Guo , Ruilian Yu , Li Xu , Xuexiang Liu , Qin Wang , Yangjie Shao

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引用次数: 0

Abstract

The natural oil extracted from Isaria cicadae Miquel (ICSO), a rare mushroom species, has demonstrated efficacy in alleviating intestinal fibrosis associated with Crohn's disease (CD), although its precise mechanisms remain unclear. This study employed an integrated approach combining network pharmacology, molecular docking, and experimental validation to investigate ICSO's therapeutic potential. ICSO obtained through Soxhlet extraction was characterized by GC–MS, revealing 21 components including 16 fatty acids (84.82 % of total composition). In a TNBS-induced Caco-2 cell fibrosis model, ICSO (20-200 μg/mL) dose-dependently attenuated intestinal fibrosis, significantly reducing hydroxyproline accumulation (P < 0.05) and suppressing type I and II collagen deposition (P < 0.01). Furthermore, Consistent with network pharmacology predictions, ICSO (50, 100, and 200 μg/mL) markedly inhibited EGFR overexpression, suppressed SRC activation, while downregulating AKT (P < 0.001) and MAPK1 phosphorylation (P < 0.05). These coordinated mechanisms effectively ameliorated epithelial-mesenchymal transition (EMT) and prevented intestinal fibrosis progression in CD.

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蝉蜕孢子油（ICSO）通过下调MEK/ERK和PI3K/Akt通路中表皮生长因子受体（EGFR）和表皮生长因子转化酶（SRC）的活化，减轻TNBS诱导的Caco-2细胞纤维化的潜在改善作用

从一种稀有蘑菇Isaria cicadae Miquel （ICSO）中提取的天然油已被证明可以缓解与克罗恩病（CD）相关的肠道纤维化，尽管其确切机制尚不清楚。本研究采用网络药理学、分子对接、实验验证相结合的方法研究ICSO的治疗潜力。经索氏提取得到的ICSO经GC-MS表征，共鉴定出21种成分，其中脂肪酸16种，占总成分的84.82%。在tnbs诱导的Caco-2细胞纤维化模型中，ICSO （20-200 μg/mL）剂量依赖性地减轻肠道纤维化，显著减少羟脯氨酸积累(P <；0.05)，抑制I型和II型胶原沉积(P <；0.01)。此外，与网络药理学预测一致，ICSO（50、100和200 μg/mL）显著抑制EGFR过表达，抑制SRC激活，同时下调AKT (P <；0.001)和MAPK1磷酸化(P <；0.05)。这些协调机制有效地改善了CD患者的上皮-间质转化（EMT）并阻止了肠纤维化的进展。

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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.