Rebeca Illescas-Montes, Anabel González-Acedo, Lucía Melguizo-Rodríguez, Enrique García-Recio, Concepción Ruiz, Olga García-Martínez, Javier Ramos-Torrecillas
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引用次数: 0
Abstract
The effects of the phenolic compounds punicalagin and ellagic acid, derived from pomegranate, were analyzed on the gene expression of cultured human fibroblasts. The focus was placed on genes associated with growth factors, differentiation markers, and extracellular matrix (ECM) components, all of which play a crucial role in effective wound healing. The human dermal fibroblast cell line CCD-1064Sk was used, and the bioactive compounds punicalagin and ellagic acid were administered to cultured fibroblasts at concentrations of 10-6 and 10-7 M, respectively. Gene expression was assessed at 24 h using real-time polymerase chain reaction (qRT-PCR). Treatments with punicalagin and ellagic acid dose-dependently increased the expression of platelet-derived growth factor (PDGF), transforming growth factor β (TGF-β), vascular endothelial growth factor (VEGF), connective tissue growth factor (CTGF), collagen 1 (COL1), collagen 3 (COL3), matrix metalloproteinase-2 (MMP2), α-actin, and fibronectin genes. Both compounds modulate the expression of genes related to the synthesis of growth factors, differentiation, and ECM components in human fibroblasts. These findings suggest the potential of these phenolic compounds to develop therapies that improve wound healing. Further studies are needed to better understand the mechanisms of cellular activation.
期刊介绍:
Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines:
Bioactivity: Nutritional and medical effects of food constituents including bioavailability and kinetics.
Immunology: Understanding the interactions of food and the immune system.
Microbiology: Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes.
Chemistry: Isolation and analysis of bioactive food ingredients while considering environmental aspects.