氧化应激介导缩水甘油诱导的内皮损伤及其 6-C-（E-2-氟苯乙烯基）柚皮素的保护作用

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Science and Human Wellness Pub Date : 2024-09-01 DOI:10.26599/FSHW.2022.9250207

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引用次数: 0

摘要

缩水甘油是一种常见的脂类食源性毒物，主要存在于精炼油和相关食品中。血管内皮细胞可能是与接触缩水甘油相关的有害效应的潜在目标。我们发现，在人脐静脉内皮细胞（HUVECs）中，较低浓度（0.5 mmol/L）的缩水甘油可促进内皮细胞向间质转化（EndMT），而较高浓度（1 mmol/L）的缩水甘油可诱导细胞凋亡和炎症。这些有害影响是通过激活 NF-κB/MAPK 信号通路和活性氧（ROS）介导实现的。此外，还评估了 6-C-（E-2-氟苯乙烯基）柚皮素（6-CEFN）对缩水甘油的保护潜力，并与柚皮素进行了比较。经 6-CEFN 而非柚皮苷预处理的 HUVECs 能抵抗缩水甘油引起的内皮功能障碍。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Oxidative stress mediates glycidol-induced endothelial injury and its protection by 6-C-(E-2-fluorostyryl)naringenin

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Oxidative stress mediates glycidol-induced endothelial injury and its protection by 6-C-(E-2-fluorostyryl)naringenin

Glycidol is a common lipid-derived foodborne toxicant mainly presents in refined oils and related foodstuffs. Vascular endothelial cells may be potential targets of the deleterious effects associated with glycidol exposure. In human umbilical vein endothelial cells (HUVECs), we found that glycidol treatment promoted endothelial-to-mesenchymal transition (EndMT) at a lower concentration (0.5 mmol/L), while induced apoptosis and inflammation at a higher concentration (1 mmol/L). These harmful effects were achieved by the activation of NF-κB/MAPK signaling pathway and were mediated by reactive oxygen species (ROS). In addition, the protective potential of 6-C-(E-2-fluorostyryl)naringenin (6-CEFN) against glycidol was evaluated and compared with naringenin. HUVECs pre-treated with 6-CEFN, but not naringenin, displayed resistance to endothelial dysfunction caused by glycidol.

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来源期刊

Food Science and Human Wellness Agricultural and Biological Sciences-Food Science

CiteScore

8.30

自引率

5.70%

发文量

审稿时长

28 days

期刊介绍： Food Science and Human Wellness is an international peer-reviewed journal that provides a forum for the dissemination of the latest scientific results in food science, nutriology, immunology and cross-field research. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. By their effort, it has been developed to promote the public awareness on diet, advocate healthy diet, reduce the harm caused by unreasonable dietary habit, and directs healthy food development for food industrial producers.