长胸腺亚种。沙巴地乙醇提取物通过抑制氧化应激、炎症和细胞凋亡改善醋酸诱导的大鼠溃疡性结肠炎模型

IF 3.5 2区 农林科学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY
Dilek Ozbeyli, Ali Sen, Naziye Ozkan Yenal, Ayse Nur Hazar Yavuz, Deniz Mukaddes Turet, Meral Yuksel, Ismail Senkardes, Asli Aykac
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引用次数: 0

摘要

寻找治疗溃疡性结肠炎(UC)的新药正在进行中,草药提取物的使用成为该领域当前的研究重点。本研究主要研究了胸腺醇提物的抗氧化和抗炎作用。薄层色谱法。其次,建立醋酸(AA)诱导大鼠UC模型,采用ELISA法检测TLC提取物(200 mg/kg/口服/天,3 d)对IL-1β、TNF-α、IL-17、IL-10、Na+/K+- atp酶、TLR-9、MMP-3水平、caspase-3和caspase-9、luminol、lucigenin和SOD的影响。此外,我们完成了宏观和组织学评价。我们的植物化学研究发现,薄层色谱中含有大量的次生代谢物,包括总酚、总黄酮和总三萜。该提取物对2,2-二苯基-1-苦酰肼(DPPH)自由基的清除能力是抗坏血酸的2.3倍,对2,2-氮基-双(3-乙基苯并噻唑啉-6-磺酸)(ABTS)自由基的清除能力是Trolox的3.28倍,对V型脂氧合酶(LOX-5)的清除能力是吲哚美辛的1.31倍。由于结肠炎,TLR-9、TNF-α、IL-1β、IL-17、TLR-9、caspase-3、caspase-9、MMP-3、宏观和微观评分升高,IL-10、Na+/K + - atp酶水平降低,TLC和磺胺吡啶(作为参比药物)治疗后,结肠内Na+/K + - atp酶水平得到改善。因此,可以说TLC改善了大鼠UC,主要是由于其自由基清除活性,抗炎和抗凋亡作用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Thymus longicaulis subsp. chaubardii Ethanolic Extract Ameliorates Acetic Acid–Induced Rat Ulcerative Colitis Model by Inhibiting Oxidative Stress, Inflammation, and Apoptosis

Thymus longicaulis subsp. chaubardii Ethanolic Extract Ameliorates Acetic Acid–Induced Rat Ulcerative Colitis Model by Inhibiting Oxidative Stress, Inflammation, and Apoptosis

The search for new drugs to treat ulcerative colitis (UC) is ongoing, with the use of herbal extracts emerging as a current research focus in this field. This study primarily intended to investigate the antioxidant and anti-inflammatory properties of the ethanolic extract of Thymus longicaulis subsp. chaubardii (TLC) in vitro. Secondly, we aimed to perform an acetic acid (AA)–induced rat UC model and assess the effects of TLC extract (200 mg/kg/orally/day, during three days) using ELISA test in terms of IL-1β, TNF-α, IL-17, IL-10, Na+/K+-ATPase, TLR-9, MMP-3 level, caspase-3 and caspase-9, luminol, lucigenin, and SOD. In addition, we accomplished macroscopic and histological evaluations. Our phytochemical investigation revealed TLC contained secondary metabolites including total phenolic, total flavonoid, and total triterpenes in quite concentrated amounts. The extract demonstrated anti-2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity that was 2.3 times more potent than ascorbic acid, anti-2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radical scavenging activity that was 3.28 times less potent than Trolox, and antilipoxygenase Type V (LOX-5) activity that was 1.31 times more potent than indomethacin in vitro. Due to colitis, increased luminol and lucigenin CL, TNF-α, IL-1β, IL-17, TLR-9, caspase-3, caspase-9, MMP-3, and macroscopic and microscopic scores and decreased IL-10, Na+/K + -ATPase levels in colon ameliorated with TLC and sulfasalazine (as reference drug) treatments. As a result, it can be said that TLC improves UC in rats, mainly on account of its free radical scavenging activity, anti-inflammatory, and antiapoptotic effects.

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来源期刊
Journal of Food Biochemistry
Journal of Food Biochemistry 生物-生化与分子生物学
CiteScore
7.80
自引率
5.00%
发文量
488
审稿时长
3.6 months
期刊介绍: The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes: -Biochemistry of postharvest/postmortem and processing problems -Enzyme chemistry and technology -Membrane biology and chemistry -Cell biology -Biophysics -Genetic expression -Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following: -Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease -The mechanism of the ripening process in fruit -The biogenesis of flavor precursors in meat -How biochemical changes in farm-raised fish are affecting processing and edible quality
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