Dendrobium huoshanense stem polysaccharide ameliorates high fructose-induced hepatocyte lipid accumulation through decreasing miR-429 to upregulate RIP2

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2023-08-01 DOI:10.1016/j.jff.2023.105632

Feng Li , Lei-Lei Zhu , Lei-Lei Gao , Ying Pan , Bang-Xing Han , Ling-Dong Kong

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引用次数: 0

Abstract

Dendrobium huoshanense is an edible medicinal herb. Its stem polysaccharide (DHP) can alleviate hepatic injury, but the underlying mechanism is not fully understood. Receptor-interacting protein 2 (RIP2) is an important regulator in metabolic diseases. Here, we found that high fructose decreased RIP2 expression, and increased inositol-requiring enzyme-1α (IRE1α) and spliced X-box binding protein 1 (XBP1s) expression in cultured hepatocytes along with lipid accumulation, which were attenuated by DHP. RIP2 overexpression blocked high fructose-induced upregulation of IRE1α and XBP1s as well as hepatocyte lipid accumulation. RIP2 knockdown reversed amelioration effect of DHP on hepatocyte lipid accumulation. Furthermore, high fructose increased hepatocyte miR-429 expression targeting RIP2. MiR-429 inhibitor reversed high fructose-induced downregulation of RIP2 and lipid accumulation. Notably, DHP reduced miR-429 expression and increased RIP2 expression in its amelioration of lipid accumulation in this cell model. These results suggested that DHP protected against high fructose-induced hepatocyte lipid accumulation through downregulating miR-429 to upregulate RIP2 expression.

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霍山石斛茎多糖通过降低miR-429上调RIP2，改善高果糖诱导的肝细胞脂质积累

霍山石斛是一种可食用的草药。其茎多糖(DHP)具有减轻肝损伤的作用，但其机制尚不完全清楚。受体相互作用蛋白2 (Receptor-interacting protein 2, RIP2)是代谢疾病的重要调节因子。本研究发现，高果糖降低了体外培养肝细胞中RIP2的表达，增加了肌醇要求酶-1α (IRE1α)和剪接X-box结合蛋白1 (XBP1s)的表达，并伴有脂质积累，而DHP则减弱了这种表达。RIP2过表达阻断高果糖诱导的IRE1α和XBP1s上调以及肝细胞脂质积累。RIP2敲除对DHP对肝细胞脂质积累的逆转改善作用。此外，高果糖增加了靶向RIP2的肝细胞miR-429的表达。MiR-429抑制剂逆转高果糖诱导的RIP2下调和脂质积累。值得注意的是，在该细胞模型中，DHP降低了miR-429的表达，增加了RIP2的表达，从而改善了脂质积累。这些结果表明，DHP通过下调miR-429上调RIP2表达来保护高果糖诱导的肝细胞脂质积累。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.