天麻素颗粒通过抑制 MAPK/KLF4 通路缓解动脉粥样硬化中血管平滑肌细胞表型的转换

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2024-11-01 DOI:10.1016/j.jff.2024.106543

Zhi-Wei Zhao , Wei Xu , Ya-Ping Huang , Yuan-Yuan Liu , Yuan Teng , Long Mu , Zi-Yuan Wang , Tian Li , Zhao-Yang Gao , Najihah Mohd Hashim , Ke Pan , Jian Zhang , Lei Wang , Zhi-Qi Yin

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引用次数: 0

摘要

血管平滑肌细胞（VSMC）的表型转换在动脉粥样硬化中至关重要。临床上用于治疗高脂血症的石膏皂苷颗粒具有显著的动脉粥样硬化保护作用，但其对血管平滑肌细胞表型转换的影响尚不清楚。本研究评估了石膏皂苷颗粒对 VSMC 表型转换的影响和机制。该研究使用高脂饮食的载脂蛋白E-/-小鼠，发现石膏皂苷颗粒能降低血脂水平、减少坏死核心区域、增加纤维帽厚度并抑制炎症。在 PDGF-BB 诱导的血管内皮细胞中，石膏皂苷颗粒通过下调 KLF4 的表达，抑制了表型转换、增殖和迁移。而 KLF4 的过表达则会逆转这种有利影响。高效液相色谱分析确定了颗粒中的十种关键成分。这些研究结果表明，石膏皂苷颗粒可通过调节 MAPK/KLF4 通路缓解动脉粥样硬化，并可作为该疾病的替代治疗方法。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Gypenoside granules alleviate vascular smooth muscle cell phenotypic switching in atherosclerosis through impeding MAPK/KLF4 pathway

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Gypenoside granules alleviate vascular smooth muscle cell phenotypic switching in atherosclerosis through impeding MAPK/KLF4 pathway

Phenotypic switching of vascular smooth muscle cells (VSMCs) is crucial in atherosclerosis. Gypenoside granules, used clinically for hyperlipidemia, show significant atheroprotective effects, but their impact on VSMC phenotypic switching is unclear. This study evaluated the effects and mechanisms of gypenoside granules on VSMC phenotypic switching. Using ApoE^−/− mice on a high-fat diet, the study found that gypenoside granules reduced blood lipid levels, decreased necrotic core areas, increased fibrous cap thickness, and inhibited inflammation. In PDGF-BB-induced VSMCs, gypenoside granules suppressed phenotypic switching, proliferation, and migration by downregulating KLF4 expression. The beneficial effects were reversed by KLF4 overexpression. HPLC analysis identified ten key components in the granules. These findings suggest that gypenoside granules may alleviate atherosclerosis by modulating the MAPK/KLF4 pathway and could serve as an alternative treatment for the disease.

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.