Improvement of walnut-derived peptides on inflammation and oxidative stress in BV-2 microglia and cognitive impairment in mice

IF 5.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience Pub Date : 2025-09-23 DOI:10.1016/j.fbio.2025.107648

Cheng Ning , Cailing He , Ling Yan , Changhong Liu , Aijin Ma , Lei Zheng

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Abstract

The research aimed to investigate the underlying anti-inflammatory and antioxidative mechanisms of walnut-derived peptides in BV-2 microglia with H₂O₂-induced injury, and to further assess their neuroprotective properties against cognitive impairments caused by lipopolysaccharide (LPS) in mice. The findings indicated that both walnut-derived peptides NPFD and LDAF significantly inhibited ROS production in H₂O₂-injured BV-2 microglia and attenuated oxidative stress in BV-2 microglial cells via the Nrf2/keap1 signaling pathway. In addition, LDAF showed greater improvement in inflammatory than NPFD in H₂O₂-injured BV-2 microglia. Meanwhile, The MWM demonstrated that LDAF had the potential to mitigate memory impairments caused by LPS through normalizing the brain's inflammatory responses and reducing oxidative stress. And LDAF treatment improved neuronal cell morphology in the hippocampal region of mouse brain tissue and increased the number of Nissl bodies in neurons of injured mice. These results showed that LDAF was able to improve spatial cognitive ability in mice by reducing inflammation and oxidative stress.

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核桃源肽改善小鼠BV-2小胶质细胞炎症和氧化应激及认知障碍

本研究旨在探讨核桃源性肽在h2o2诱导的BV-2小胶质细胞损伤中的潜在抗炎和抗氧化机制，并进一步评估其对脂多糖（LPS）引起的小鼠认知损伤的神经保护作用。结果表明，核桃源肽NPFD和LDAF均可通过Nrf2/keap1信号通路显著抑制h2o2损伤的BV-2小胶质细胞的ROS生成，并减轻BV-2小胶质细胞的氧化应激。此外，在h2o2损伤的BV-2小胶质细胞中，LDAF比NPFD对炎症的改善更大。同时，MWM证明了LDAF有可能通过使大脑的炎症反应正常化和减少氧化应激来减轻LPS引起的记忆障碍。LDAF处理改善了小鼠脑组织海马区神经元细胞形态，增加了损伤小鼠神经元内尼氏小体的数量。这些结果表明，LDAF能够通过减轻炎症和氧化应激来提高小鼠的空间认知能力。

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来源期刊

Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

6.40

自引率

5.80%

发文量

671

审稿时长

27 days

期刊介绍： Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.