Ledum palustre var. diversipilosum attenuates DNFB-induced allergic contact dermatitis through regulation of NLRP3 inflammasome/IL-1β signaling

IF 3.1 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Ji-Eun Eom, Young In Kim, Eun Yeong Lim, Hyeon-Ji Song, Ji Yeon Yoo, Gun-Dong Kim, So-Young Lee, Hee Soon Shin
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Abstract

Allergic contact dermatitis (ACD) is a form of delayed-type hypersensitivity, and it commonly manifests as skin redness, swelling, and itching. Although Ledum palustre var. diversipilosum (LPD) has been utilized in traditional medicine for inflammatory disorders, its preventive potential against ACD has yet to be elucidated. Here, we explored the anti-inflammatory properties of LPD in a murine model of 2,4-dinitrofluorobenzene (DNFB)-induced ACD, with a focus on clinical severity and the modulation of inflammatory signaling molecules. Oral treatment with LPD improved ACD symptoms, as shown by decreases in ear swelling, dermatitis scores, and histopathological changes. LPD also reduced the expression of inflammatory cytokines along with chemokines. Mechanistically, LPD inhibited NF-κB signaling and suppressed NLRP3 inflammasome activation, resulting in lower IL-1β levels and reduced tissue inflammation. Thus, LPD concurrently targets two key pathways driving ACD pathogenesis and exerts anti-inflammatory effects, positioning it as a natural candidate for ACD and other inflammatory skin diseases.

Abstract Image

香叶卷烟通过调节NLRP3炎性体/IL-1β信号通路减轻dnfb诱导的过敏性接触性皮炎
过敏性接触性皮炎(ACD)是一种迟发性超敏反应,通常表现为皮肤发红、肿胀和瘙痒。虽然在传统医学中已应用于炎性疾病的治疗,但其对ACD的预防作用尚不明确。在此,我们在2,4-二硝基氟苯(DNFB)诱导的ACD小鼠模型中探讨了LPD的抗炎特性,重点研究了临床严重程度和炎症信号分子的调节。口服LPD治疗可改善ACD症状,如耳部肿胀、皮炎评分和组织病理学改变的减少。LPD还降低了炎症细胞因子和趋化因子的表达。从机制上讲,LPD抑制NF-κB信号传导,抑制NLRP3炎性体活化,降低IL-1β水平,减轻组织炎症。因此,LPD同时靶向ACD发病机制的两个关键通路,并发挥抗炎作用,使其成为ACD和其他炎症性皮肤病的天然候选药物。
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来源期刊
Food Science and Biotechnology
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.
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