Propolis-derived vesicle-like nanoparticles: A study on their anti-inflammatory mechanisms and potential therapeutic applications

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

Journal of Functional Foods Pub Date : 2025-05-09 DOI:10.1016/j.jff.2025.106852

Minh Ha Le , Hyo-Jun Lee , Jin-Ah Koh , Jin-Woo Min , Mi Jung Kim , Hee-Cheol Kang , Yeon-Ju Kim

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Abstract

The efficacy of food-derived vesicles in regulating inflammation-related diseases has garnered considerable attention. Propolis is particularly notable for its diverse biological activities, including anti-diabetic, anti-obesity and anticancer effects. In this study, we introduced propolis-derived vesicle-like nanoparticles (PVNs) as a new bioactive compound of propolis that exert anti-inflammatory effects in lipopolysaccharide-stimulated RAW264.7 macrophages. Characterization of PVNs revealed a bilayer membrane structure with an average vesicle size of 110 ± 38.3 nm. In bioactivity assays, PVNs treatment significantly reduced cytokine secretion (IL-6, IL-10, IL-12, TNF-α, and IL-1β), and inflammatory mediators (NO and PGE_2). These effects were accompanied by down-regulation of iNOS and COX-2, mediated by the inhibition of the TLR4/NF-κB signaling pathway. Additionally, PVNs treatment substantially inhibited LPS-induced oxidative stress in RAW264.7 cells. These findings highlight PVNs as potent anti-inflammatory agents, offering potential applications in treating inflammation-related diseases and as nanoscale drug delivery systems.

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蜂胶衍生的囊泡状纳米颗粒：其抗炎机制和潜在治疗应用的研究

食物来源的囊泡在调节炎症相关疾病中的功效已经引起了相当大的关注。蜂胶尤其引人注目的是其多种生物活性，包括抗糖尿病、抗肥胖和抗癌作用。在本研究中，我们引入蜂胶衍生的囊泡样纳米颗粒（PVNs）作为蜂胶的一种新的生物活性化合物，对脂多糖刺激的RAW264.7巨噬细胞具有抗炎作用。PVNs为双层膜结构，平均囊泡大小为110±38.3 nm。在生物活性测试中，PVNs治疗显著降低了细胞因子（IL-6、IL-10、IL-12、TNF-α和IL-1β）和炎症介质（NO和PGE2）的分泌。这些作用伴随着iNOS和COX-2的下调，这是通过抑制TLR4/NF-κB信号通路介导的。此外，PVNs处理显著抑制lps诱导的RAW264.7细胞氧化应激。这些发现突出了PVNs作为有效的抗炎剂，在治疗炎症相关疾病和纳米级药物传递系统方面提供了潜在的应用。

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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.