黑胡萝卜中的酰化花青素及其相关酚酸可降低 THP-1 单核细胞中 NLRP3 炎症体的激发和激活作用

IF 4.5 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Molecular Nutrition & Food Research Pub Date : 2024-10-19 DOI:10.1002/mnfr.202400356

Inken Behrendt, Katharina Becker, Christof Björn Steingass, Ralf Schweiggert, Gabriela Michel, Elvira Friedrich, Daniela Grote, Zoe Martin, Hanna Pauline Dötzer, Mathias Fasshauer, Martin Speckmann, Sabine Kuntz

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引用次数: 0

摘要

核苷酸结合寡聚化结构域样受体含吡啶结构域蛋白 3（NLRP3）炎性体的过度激活是慢性炎症的诱因。因此，利用花青素靶向激活 NLRP3 炎症体可以预防炎症性疾病。因此，本研究确定了含有大量酰化花青素及其相关酚酸的黑胡萝卜提取物（BCE）对 NLRP3 炎症体的影响。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Acylated Anthocyanins From Black Carrots and Their Related Phenolic Acids Diminish Priming and Activation of the NLRP3 Inflammasome in THP-1 Monocytes

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Acylated Anthocyanins From Black Carrots and Their Related Phenolic Acids Diminish Priming and Activation of the NLRP3 Inflammasome in THP-1 Monocytes

Excessive activation of the nucleotide-binding oligomerization domain-like receptor pyrin domain-containing protein 3 (NLRP3) inflammasome contributes to chronic inflammation. Thus, targeting NLRP3 inflammasome activation by anthocyanins may prevent inflammatory diseases. Therefore, the present study determines the influence of a black carrot extract (BCE) with high amounts of acylated anthocyanins and their related phenolic acids on the NLRP3 inflammasome.

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来源期刊

Molecular Nutrition & Food Research 工程技术-食品科技

CiteScore

8.70

自引率

1.90%

发文量

250

审稿时长

1.7 months

期刊介绍： Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines: Bioactivity: Nutritional and medical effects of food constituents including bioavailability and kinetics. Immunology: Understanding the interactions of food and the immune system. Microbiology: Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes. Chemistry: Isolation and analysis of bioactive food ingredients while considering environmental aspects.