Immune Response Activation and Hepatoprotective Activity of Randia echinocarpa Soluble Melanins in Murine Models.

IF 2.7 Q2 FOOD SCIENCE & TECHNOLOGY
International Journal of Food Science Pub Date : 2025-04-14 eCollection Date: 2025-01-01 DOI:10.1155/ijfo/5888390
María Del Rosario Gil-Avilés, Sylvia Paz Díaz-Camacho, Ulises Osuna-Martínez, Gabriela López-Angulo, Francisco Delgado-Vargas
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Abstract

This research demonstrates the in vivo immunomodulatory and hepatoprotective activities of the soluble melanins of the Randia echinocarpa fruit (PSM). The splenocyte cellular metabolic activity and lymphocyte T γδ expression in mesenteric lymph nodes (MLNs) and Peyer patches (PPs) were measured in the mice model. The PSM hepatoprotective activity was evaluated in the CCl4-induced acute hepatotoxic injury (AHTI) in the rat model. Compared with the controls, the PSM treatment induced higher splenocyte cellular metabolic activity (in vitro, 24.1%-57.25%; in vivo, 28.8%-47.7%), activation of lymphocytes T γδ in MLN but suppression in PP. Related to in vivo hepatoprotective activity, PSM treatment reduces CCl4-induced damage; animals showed lower levels of serum ALT (218.85-67.02 U/L) and ALP (453.37-355.47 U/L), higher levels of serum GSH (127.96-252.15 ng/mg of tissue), lower levels of hepatic MDA (10.25-7.85 nmol/mL), and less severe damage in the hepatic histopathology. These results suggest the nutraceutical and therapeutic potential of PSM.

棘皮蓝莓可溶性黑色素在小鼠模型中的免疫应答激活和肝保护作用。
本研究证实了紫果(Randia echinocarpa fruit, PSM)可溶性黑色素的体内免疫调节和肝保护活性。测定小鼠肠系膜淋巴结(MLNs)和Peyer补片(PPs)脾细胞代谢活性和淋巴细胞T γδ表达。在ccl4诱导的急性肝毒性损伤(AHTI)大鼠模型中评估PSM的肝保护活性。与对照组相比,PSM处理可提高脾细胞代谢活性(体外24.1% ~ 57.25%;在体内,28.8%-47.7%),淋巴细胞T γδ在MLN中活化,但在PP中抑制。与体内肝保护活性相关,PSM治疗可减轻ccl4诱导的损伤;动物血清ALT (218.85 ~ 67.02 U/L)和ALP (453.37 ~ 355.47 U/L)水平较低,血清GSH (127.96 ~ 252.15 ng/mg)水平较高,肝脏MDA (10.25 ~ 7.85 nmol/mL)水平较低,肝脏组织病理学损害较轻。这些结果表明PSM具有营养保健和治疗潜力。
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
International Journal of Food Science
International Journal of Food Science Agricultural and Biological Sciences-Food Science
CiteScore
6.20
自引率
2.50%
发文量
105
审稿时长
11 weeks
期刊介绍: International Journal of Food Science is a peer-reviewed, Open Access journal that publishes research and review articles in all areas of food science. As a multidisciplinary journal, articles discussing all aspects of food science will be considered, including, but not limited to: enhancing shelf life, food deterioration, food engineering, food handling, food processing, food quality, food safety, microbiology, and nutritional research. The journal aims to provide a valuable resource for food scientists, food producers, food retailers, nutritionists, the public health sector, and relevant governmental and non-governmental agencies.
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