Burdock fructooligosaccharide ameliorates the hypercholesterolemia and vascular inflammation in mice by regulating cholesterol homeostasis and anti-inflammatory properties

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.2023.105678

Ying Meng , Qunfei Ma , Xuan Xu , Liting Feng , Qiang Chen , Yiru Chen , Zhang Li , Chunyan Liu , Kaoshan Chen

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引用次数: 2

Abstract

Burdock fructooligosaccharide (BFO) is a type of linear inulin extracted from burdock root. In this study, we studied the effect of BFO in hypercholesterolemic mice model and found that BFO could decrease the total cholesterol (TC), low-density lipoprotein cholesterol (LDL-C) and oxidized LDL (ox-LDL). BFO also reduce the hepatocyte damage, improve the antioxidant enzymes activity and regulate genes related to the cholesterol homeostasis in liver. Besides, we found that BFO protected the blood vessels by significantly balancing inflammatory cytokines and alleviating the up-regulation of TLR4/MyD88/NF-κB pathway in aorta. Furthermore, we established a foam cells model induced by ox-LDL in vitro and found that 500 and 1000 μg/mL BFO could effectively inhibit cell proliferation and reduce the production of intracellular lipids and inflammatory cytokines. Therefore, BFO can reduce the risk of hypercholesterolemia by maintaining cholesterol homeostasis, reducing vascular inflammation and alleviating macrophage foaming to prevent its further development into cardiovascular diseases.

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牛蒡低聚果糖通过调节胆固醇稳态和抗炎作用改善小鼠高胆固醇血症和血管炎症

牛蒡低聚果糖(BFO)是从牛蒡根中提取的一种线状菊糖。本研究研究了BFO对高胆固醇血症小鼠模型的影响，发现BFO可以降低总胆固醇(TC)、低密度脂蛋白胆固醇(LDL- c)和氧化LDL (ox-LDL)。BFO还能减轻肝细胞损伤，提高抗氧化酶活性，调节肝脏胆固醇稳态相关基因。此外，我们发现BFO通过显著平衡炎症细胞因子和缓解主动脉TLR4/MyD88/NF-κB通路上调来保护血管。此外，我们建立ox-LDL体外诱导泡沫细胞模型，发现500和1000 μg/mL BFO可有效抑制细胞增殖，减少细胞内脂质和炎症因子的产生。因此，BFO可通过维持胆固醇稳态，减轻血管炎症，减轻巨噬细胞发泡，防止其进一步发展为心血管疾病，从而降低高胆固醇血症的风险。

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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.