Rosa roxburghii Tratt juice inhibits NF-κB and increases IL-2 to alleviates the Foxp3-mediated Tregs imbalance in the peripheral blood of arseniasis patients

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2023-07-24 DOI:10.1007/s10068-023-01384-0

Qi Wang, Xiaolin Fang, Baofei Sun, Kai Zhu, Maolin Yao, Shaofeng Wei, Aihua Zhang

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Abstract

Arsenic can cause immune inflammation, which is the basis of arsenic-induced damage to multiple organs and systems. Forkhead box P3 (Foxp3)-labelled CD4⁺CD25⁺ regulatory T cells (Tregs) play an essential role in maintaining immune homeostasis. Nuclear factor-κb (NF-κB) and Interleukin-2 (IL-2) are critical regulators of Foxp3. Rosa roxburghii Tratt (RRT) is an edible medicinal plant with anti-inflammation effects. In this study, a control group (n = 41) and an arseniasis group (n = 209) were recruited, and screened subjects from the arseniasis patients for RRTJ (n = 46) or placebo (n = 43) to explore the possible mechanism by which RRT alleviates immune inflammation. The results indicated that RRTJ can inhibits NF-κB and increases IL-2, and alleviates the Foxp3-mediated Tregs imbalance in the peripheral blood of arseniasis patients. In summary, these findings suggest a novel intervention or therapeutic target for immune inflammation in arseniasis patients and provide new evidence that RRTJ inhibits immune inflammation.

Graphical abstract

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刺梨汁抑制NF-κB，升高IL-2，缓解砷中毒患者外周血foxp3介导的Tregs失衡

砷可引起免疫炎症，这是砷对多个器官和系统造成损害的基础。叉头框 P3（Foxp3）标记的 CD4+CD25+ 调节性 T 细胞（Tregs）在维持免疫平衡方面发挥着重要作用。核因子-κb（NF-κB）和白细胞介素-2（IL-2）是 Foxp3 的关键调节因子。Rosa roxburghii Tratt（RRT）是一种可食用的药用植物，具有抗炎作用。本研究招募了对照组（n = 41）和砷中毒组（n = 209），并从砷中毒患者中筛选出服用 RRTJ（n = 46）或安慰剂（n = 43）的受试者，以探讨 RRT 缓解免疫炎症的可能机制。结果表明，RRTJ 可抑制 NF-κB，增加 IL-2，缓解砒霜病患者外周血中 Foxp3 介导的 Tregs 失衡。总之，这些发现为砷中毒患者的免疫炎症提供了一种新的干预或治疗靶点，并为RRTJ抑制免疫炎症提供了新的证据：在线版本包含补充材料，可查阅 10.1007/s10068-023-01384-0。

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来源期刊

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.