Clinacanthus nutans restores the intestinal barrier in UC via regulatings oxidative stress to suppress the occurrence of ferroptosis

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

Journal of Functional Foods Pub Date : 2025-04-30 DOI:10.1016/j.jff.2025.106863

Ximin Wang , Qing Luo , Jing Yang , Weijie Peng , Gengting Dong , Xianjing Hu , Weibo Dai

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Abstract

Clinacanthus nutans (CN) is an edible plant with anti-inflammatory and antioxidant properties.Ulcerative colitis (UC) is an inflammatory bowel disease affecting the colonic mucosa and submucosa, but its therapeutic effects on UC have not been investigated. In this study, we investigated the potential therapeutic role of CN in restoring the mucosal barrier in UC model mice by inhibiting oxidative stress and ferroptosis. The results showed that CN could repair the intestinal mucosal barrier, reduce colonic epithelial cell damage caused by colonic inflammation, and regulate intestinal flora. On the other hand, CN inhibited oxidative stress and unsaturated fatty acid peroxidation through activation of the Nrf2/GPX4 axis pathway, which further reduced the damage to colonic tissues caused by ferroptosis, thereby maintaining the integrity of the epithelial cell barrier and restoring intestinal epithelial cell activity.

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狼棘通过调节氧化应激来抑制铁下垂的发生，从而恢复UC的肠道屏障

芒萁（CN）是一种具有抗炎和抗氧化特性的食用植物。溃疡性结肠炎（UC）是一种影响结肠粘膜和粘膜下层的炎症性肠病，但其对UC的治疗效果尚未研究。在这项研究中，我们研究了CN通过抑制氧化应激和铁上吊来恢复UC模型小鼠粘膜屏障的潜在治疗作用。结果表明，CN可修复肠黏膜屏障，减轻结肠炎症引起的结肠上皮细胞损伤，调节肠道菌群。另一方面，CN通过激活Nrf2/GPX4轴通路抑制氧化应激和不饱和脂肪酸过氧化，进一步减少铁上沉对结肠组织的损伤，从而维持上皮细胞屏障的完整性，恢复肠上皮细胞活性。

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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.