Inhibitory effects of Lycii fructus water extracts and its active ingredient, zeaxanthin, on receptor activator of nuclear factor κB ligand-induced osteoclast differentiation

IF 3.1 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2025-07-23 DOI:10.1007/s10068-025-01944-6

Sang-Yong Han, Hangyul Choi, Eun-Heui Jo, Yun-Kyung Kim

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Abstract

Lycii fructus (LF) is widely used in traditional Asian medicine and as a dietary supplement due to its potential health benefits. Zeaxanthin (ZEA), a key carotenoid in LF, is crucial in supporting eye health. However, the effects of LF and ZEA on receptor activator of NF-kappaB Ligand (RANKL)-mediated osteoclast differentiation were not confirmed. This study evaluated the anti-osteoclastogenic effects of LF water extracts (LFW) and ZEA. LFW and ZEA inhibited RANKL-induced TRAP formation and F-actin rings in BMMs. LFW and ZEA suppressed mRNA and protein expression of c-Fos and NFATc1. LFW and ZEA stimulation also led to the suppression of mRNA expression for osteoclast-specific genes. In MAPK signaling pathways, LFW suppressed ERK, JNK, and p38 phosphorylation, while ZEA only inhibited the JNK pathway. Taken together, LFW and ZEA have the potential to be used as organic functional foods for the prevention and treatment of bone diseases.

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枸杞子水提取物及其活性成分玉米黄质对核因子κB配体诱导的破骨细胞分化受体激活因子的抑制作用

枸杞子（LF）因其潜在的健康益处而被广泛应用于亚洲传统医学和膳食补充剂中。玉米黄质（ZEA）是LF中关键的类胡萝卜素，对维持眼睛健康至关重要。然而，LF和ZEA对nf - κ b配体受体激活剂（RANKL）介导的破骨细胞分化的影响尚未得到证实。本研究评价了LF水提取物（LFW）和ZEA的抗破骨作用。LFW和ZEA抑制rankl诱导的BMMs TRAP形成和f -肌动蛋白环。LFW和ZEA抑制了c-Fos和NFATc1 mRNA和蛋白的表达。LFW和ZEA刺激也导致破骨细胞特异性基因mRNA表达的抑制。在MAPK信号通路中，LFW抑制ERK、JNK和p38的磷酸化，而ZEA仅抑制JNK通路。总之，LFW和ZEA有潜力作为预防和治疗骨病的有机功能食品。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.