E Se tea alleviates acetaminophen-induced liver injury by activating the Nrf2 signaling pathway†

IF 5.1 1区农林科学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY

Food & Function Pub Date : 2022-05-24 DOI:10.1039/D1FO02491D

Jinke Zhang, Mengcheng Li, Tianrui Zhao, Jianxin Cao, Yaping Liu, Yongpeng Wang, Yifen Wang and Guiguang Cheng

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引用次数: 8

Abstract

E Se tea is a traditional herbal tea used in the prevention of liver diseases. However, the hepatoprotective effect of E Se tea has not been investigated. This study aimed to determine the protective effect of E Se tea on acetaminophen (APAP)-induced acute liver injury and its potential mechanism. Hot water extracts and aqueous-ethanol extracts of E Se tea were obtained, which were analyzed to determine the chemical constituents of the tea. Phlorizin and phloretin were found to be the dominant chemical compounds. Histopathological analysis showed that E Se tea extract inhibited APAP-induced inflammatory infiltration, necrosis, and cellular vacuolization of hepatocytes in the liver tissue. The E Se tea extract could significantly ameliorate liver injury, inhibit an inflammatory response, and reduce oxidative stress. Western blot analysis revealed that E Se tea extract upregulated the expressions of nuclear Nrf2, HO-1 and NQO1 proteins and downregulated the expressions of cytoplasmic Nrf2 and Keap1 proteins in the hepatocyte. qPCR results showed that E Se tea extract also increased the expression of antioxidant genes (SOD2, Gpx1, GCLC and GCLM). These findings exhibited that E Se tea, enriched in dihydrochalcones, can be used to effectively prevent and manage liver dysfunction.

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E Se茶通过激活Nrf2信号通路†减轻对乙酰氨基酚所致的肝损伤

E Se茶是一种传统的草药茶，用于预防肝脏疾病。然而，硒茶的保肝作用尚未被研究。本研究旨在探讨Se茶对对乙酰氨基酚(APAP)所致急性肝损伤的保护作用及其可能机制。对Se茶的热水提取物和水乙醇提取物进行了分析，确定了Se茶的化学成分。根连素和根连素是主要的化学成分。组织病理学分析显示，E Se茶提取物能抑制apap诱导的肝组织炎症浸润、坏死和肝细胞空泡化。Se茶提取物能显著改善肝损伤，抑制炎症反应，降低氧化应激。Western blot分析发现，Se茶提取物上调了核Nrf2、HO-1和NQO1蛋白的表达，下调了胞质Nrf2和Keap1蛋白的表达。qPCR结果显示，Se茶提取物还增加了抗氧化基因SOD2、Gpx1、GCLC和GCLM的表达。上述结果表明，硒茶富含二氢查尔酮，可有效预防和治疗肝功能障碍。

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来源期刊

Food & Function BIOCHEMISTRY & MOLECULAR BIOLOGY-FOOD SCIENCE & TECHNOLOGY

CiteScore

10.10

自引率

6.60%

发文量

957

审稿时长

1.8 months

期刊介绍： Food & Function provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish work at the interface of the chemistry, physics and biology of food. The journal focuses on food and the functions of food in relation to health.