Sulfated polysaccharide from Gelidium crinale: modulation of angiogenesis and fibrosis in skin repair.

IF 9.7 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Yi Liu, Haiyan Zheng, Yizhu Chen, Bomi Ryu, Zhong-Ji Qian
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引用次数: 0

Abstract

Scar tissue formation is a common pathological outcome of skin repair after injury, characterized by excessive collagen deposition and closely associated with inflammation and angiogenesis. This study investigated the effects and related signaling changes of a food-derived sulfated polysaccharide from the red alga Gelidium crinale (GNP) on angiogenesis and scar formation using in vitro and in vivo models. Human umbilical vein endothelial cells (HUVECs) and human keloid fibroblasts (HKFs) were used to evaluate the biological activity of GNP, while an OSA-CMCS self-crosslinking hydrogel was employed as a delivery vehicle to improve local administration in a mouse wound-healing model. GNP significantly inhibited HUVEC migration, invasion, and tube formation, accompanied by reduced expression of angiogenesis-related factors, including PDGF, ANG-II, and HIF-1α, suggesting impaired angiogenic activation. In HKFs, GNP decreased TGF-β1 expression and modulated downstream fibrosis-related signaling, thereby suppressing collagen and fibronectin production. Moreover, incorporation of GNP into the OSA-CMCS hydrogel reduced inflammatory responses, angiogenesis, and collagen deposition in vivo. These findings demonstrate the potential of GNP as a natural anti-scar candidate and provide a promising strategy for the high-value utilization of Gelidium crinale polysaccharides.

海参硫酸盐多糖:调节皮肤修复中的血管生成和纤维化。
瘢痕组织形成是皮肤损伤后修复过程中常见的病理结果,其特征是胶原沉积过多,与炎症和血管生成密切相关。本研究通过体外和体内模型研究了红藻(Gelidium crinale, GNP)中食物来源的硫酸多糖对血管生成和疤痕形成的影响及其相关信号的变化。使用人脐静脉内皮细胞(HUVECs)和人瘢痕疙瘩成纤维细胞(HKFs)来评估GNP的生物活性,同时使用OSA-CMCS自交联水凝胶作为递送载体来改善小鼠伤口愈合模型的局部给药。GNP显著抑制HUVEC的迁移、侵袭和成管,同时血管生成相关因子PDGF、ANG-II和HIF-1α的表达降低,提示血管生成激活受损。在HKFs中,GNP降低TGF-β1的表达并调节下游纤维化相关信号,从而抑制胶原和纤维连接蛋白的产生。此外,将GNP掺入OSA-CMCS水凝胶可减少体内炎症反应、血管生成和胶原沉积。这些发现证明了GNP作为天然抗疤痕候选物的潜力,并为山参多糖的高价值利用提供了有希望的策略。
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
NPJ Science of Food
NPJ Science of Food FOOD SCIENCE & TECHNOLOGY-
CiteScore
7.50
自引率
1.60%
发文量
53
期刊介绍: npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.
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