Mengding Yellow Bud Polyphenols Protect Against CCl4-induced Hepatotoxicity in Mice Via Inhibiting Oxidative Stress and Inflammation

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-05-07 DOI:10.1111/1750-3841.70254

Ranran Wang, Fei She, Ruokun Yi, Tiantian Hu, Weiwei Liu, Xin Zhao

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引用次数: 0

Abstract

ABSTRACT

Mengding yellow bud polyphenols (MYBPs), as a plant active ingredient that may protect the liver, have not yet been elucidated for the potential molecular mechanism in preventing carbon tetrachloride (CCl₄) induced acute liver injury (ALI) in mice. The MYBPs monomers compounds were explored by the high-performance liquid chromatography (HPLC). Mice were administered silymarin (100 mg/kg b.w.) or MYBPs (50 and 100 mg/kg b.w.) 2 weeks prior to CCl₄-induced ALI. The liver function indexes, histopathological observation, biochemical indexes, and mRNA and protein expressions were determine. The MYBPs effectively reduced the mice liver weights, liver indexes, liver pathological injury, and the serum levels of alanine aminotransferase (ALT), aspartate aminotransferase (AST), triglycerides (TG), and total cholesterol (TC). Similarly, the MYBPs decreased the interleukin (IL)-6, IL-12, tumor necrosis factor-α (TNF-α), and interferon (IFN)-γ serum levels, reduced the liver tissues myeloperoxidase (MPO) and malondialdehyde (MDA) levels, and elevated the superoxide dismutase (SOD) and glutathione (GSH) levels. The cuprozinc-superoxide dismutase (Cu/Zn-SOD), manganese-superoxide dismutase (Mn-SOD), catalase (CAT), and B-cells inhibitor-α (IκB-α) expressions markedly increased. Additionally, the MYBPs significantly decreased the nuclear factor (NF)-κB, TNF-α, IL-1 beta, inducible NOS (iNOS), and cyclooxygenase (COX)-2 expressions. HPLC showed that MYBPs contained gallic acid (GA), (−)-epigallocatechin (EGC), epigallocatechin gallate (EGCG), and (−)-epicatechin gallate (ECG). Briefly, MYBPs effectively prevented mice CCl₄-induced ALI by inhibiting oxidative stress and inflammatory pathways, and its preventive effect was dose-dependent with its concentration. This study provided a scientific basis for the development of MYBPs into functional food as well as a new idea for clinical prevention and treatment of human ALI.

Practical Application: MYBPs can alleviate CCl₄-induced Hepatotoxicity by raising the antioxidant and antiinflammatory status and upregulating the antioxidant and antiinflammatory-related genes and protein.

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蒙定黄芽多酚通过抑制氧化应激和炎症来保护ccl4诱导的小鼠肝毒性

蒙定黄芽多酚（mybp）作为一种具有肝脏保护作用的植物活性成分，其在预防小鼠四氯化碳（CCl4）诱导的急性肝损伤（ALI）中的潜在分子机制尚未被阐明。采用高效液相色谱法对mybp单体化合物进行了研究。小鼠在ccl4诱导ALI前2周给予水飞蓟素（100 mg/kg b.w）或mybp（50和100 mg/kg b.w）。测定大鼠肝功能指标、组织病理学观察、生化指标及mRNA和蛋白表达。mybp能有效降低小鼠肝脏重量、肝脏指标、肝脏病理损伤及血清丙氨酸转氨酶（ALT）、天冬氨酸转氨酶（AST）、甘油三酯（TG）、总胆固醇（TC）水平。同样，mybp降低血清白细胞介素(IL)-6、IL-12、肿瘤坏死因子-α (TNF-α)和干扰素(IFN)-γ水平，降低肝组织髓过氧化物酶（MPO）和丙二醛（MDA）水平，升高超氧化物歧化酶（SOD）和谷胱甘肽（GSH）水平。铜锌超氧化物歧化酶（Cu/Zn-SOD）、锰超氧化物歧化酶（Mn-SOD）、过氧化氢酶（CAT）和b细胞抑制剂-α (i - κ b -α)表达显著升高。此外，mybp显著降低了核因子(NF)-κB、TNF-α、IL-1 β、诱导型NOS （iNOS）和环氧化酶(COX)-2的表达。HPLC显示mybp含有没食子酸（GA）、(−)-没食子儿茶素（EGC）、没食子儿茶素没食子酸酯（EGCG）和(−)-没食子儿茶素没食子酸酯（ECG）。简而言之，mybp通过抑制氧化应激和炎症途径有效预防小鼠ccl4诱导的ALI，其预防作用与浓度呈剂量依赖性。本研究为mybp开发成功能食品提供了科学依据，也为临床防治人类ALI提供了新思路。实际应用：mybp可通过提高抗氧化和抗炎水平，上调抗氧化和抗炎相关基因和蛋白来减轻ccl4诱导的肝毒性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.