卡伦多苷 E 通过 Sirtuin 2-NLRP3 炎症体轴改善脂肪组织的炎症反应

IF 6.2 1区 农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY
Aini Yuan, Jing Liu, Jianan Guo, Fangming Chen, Jingyi Xu, Hang Chen, Cui Wang, Yifei Le* and Dezhao Lu*, 
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引用次数: 0

摘要

与肥胖相关的代谢性疾病与慢性炎症状态有关。卡伦杜洛苷 E(CE)是一种来自甜菜的三萜皂甙。在小鼠模型中,CE 能降低白色脂肪组织(WAT)中的促炎细胞因子,减少巨噬细胞对 WAT 的浸润。CE还能抑制核苷酸结合寡聚域、富亮氨酸重复和含吡啶域3(NLRP3)炎性组的活化,从而抑制J774A.1细胞和WAT中的脓毒症。此外,CE 还能触发 Sirtuin 2(SIRT2)的活化,导致 NLRP3 的乙酰化减少,尤其是在 K24 位点。此外,有研究表明,CE 可以减轻巨噬细胞条件培养基诱导的脂肪细胞的炎症反应。然而,选择性 SIRT2 抑制剂 AGK2 阻碍了 CE 的有益作用。总之,CE 有能力通过激发 SIRT2 的活性来阻碍 NLRP3 介导的脓毒症,从而将 CE 定位为对抗肥胖相关代谢紊乱的一种有前途的治疗途径。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Calenduloside E Ameliorates Inflammatory Responses in Adipose Tissue via Sirtuin 2-NLRP3 Inflammasome Axis

Calenduloside E Ameliorates Inflammatory Responses in Adipose Tissue via Sirtuin 2-NLRP3 Inflammasome Axis

Obesity-related metabolic diseases are associated with a chronic inflammatory state. Calenduloside E (CE) is a triterpene saponin from sugar beet. In mouse models, CE reduced pro-inflammatory cytokines in white adipose tissue (WAT) and decreased macrophage infiltration of WAT. And CE inhibited pyroptosis in J774A.1 cells and WAT by inhibiting the activation of the nucleotide-binding oligomerization domain, leucine-rich repeat and pyrin domain-containing 3 (NLRP3) inflammasome. Moreover, CE could trigger the activation of Sirtuin 2 (SIRT2), leading to a decrease in the acetylation of NLRP3, particularly at the K24 site. In addition, it has been shown that CE can reduce inflammation in adipocytes that have been induced by macrophage-conditioned medium. However, the selective SIRT2 inhibitor AGK2 hindered the beneficial effects of CE. In summary, CE has the capacity to impede NLRP3-mediated pyroptosis by triggering SIRT2 activity, thus positioning CE as a promising therapeutic avenue for combating obesity-related metabolic disorders.

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来源期刊
Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry 农林科学-农业综合
CiteScore
9.90
自引率
8.20%
发文量
1375
审稿时长
2.3 months
期刊介绍: The Journal of Agricultural and Food Chemistry publishes high-quality, cutting edge original research representing complete studies and research advances dealing with the chemistry and biochemistry of agriculture and food. The Journal also encourages papers with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food.
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