甘草素通过抑制VEGFA信号通路改善棕榈酸诱导的小鼠原代肝细胞脂肪变性

IF 3.5 2区 农林科学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY
Zhang Qi, Wang Yan, Xiong Qingfang, Yu Lei, Cao Jieqing, Zhao Chengjun, Yang Yongfeng
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引用次数: 0

摘要

非酒精性脂肪性肝病(NAFLD)已成为一种全球性流行病,造成了重大的社会经济负担。肝脂肪变性是NAFLD的一个关键病理事件。然而,目前仍缺乏治疗NAFLD的有效药物。甘草素(LIQ),从甘草根中提取,具有抗氧化和抗炎的特性,使其在治疗各种疾病,如皮肤病,呼吸系统疾病和胃炎方面很有价值。在这里,我们研究了LIQ对小鼠原代肝细胞(mph)肝脂肪变性的影响及其潜在机制。我们的研究发现,LIQ可显著降低棕榈酸(PA)诱导的mph脂质积累。此外,LIQ显著增加了Cpt1a、PPARα、Ehhadh、Cyp4a10和Acox1 mRNA的表达,表明LIQ通过调节线粒体介导的脂质β氧化来实现其降脂作用。此外,通过海马分析证实了LIQ对线粒体氧化磷酸化(OXPHOS)过程的调节作用。从机制上讲,生物信息学分析预测VEGFA是介导LIQ对pa诱导的mph脂质积累的有益作用的关键靶点。值得注意的是,纯化的VEGFA蛋白处理部分抵消了LIQ的降脂特性。此外,我们的数据表明,LIQ通过泛素-蛋白酶体途径促进了VEGFA的降解。因此,我们的研究结果不仅证实了LIQ在mph中的降脂作用,而且确定了VEGFA是其潜在靶点。这些结果突出了LIQ在治疗NAFLD中的治疗前景,并介绍了VEGFA作为治疗肝脂肪变性的新靶点。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Liquiritin Ameliorates Palmitic Acid-Induced Hepatic Steatosis in Mouse Primary Hepatocytes by Suppressing the VEGFA Signaling Pathway

Liquiritin Ameliorates Palmitic Acid-Induced Hepatic Steatosis in Mouse Primary Hepatocytes by Suppressing the VEGFA Signaling Pathway

Nonalcoholic fatty liver disease (NAFLD) has become a global pandemic, imposing a significant socioeconomic burden. Hepatic steatosis is a key pathological event in NAFLD. However, there is still lack of effective drugs for NAFLD treatment. Liquiritin (LIQ), derived from licorice root, exhibits antioxidative and anti-inflammatory properties, making it valuable in managing various conditions such as dermatological disorders, respiratory ailments, and gastritis. Here, we investigated the impact and underlying mechanisms of LIQ on hepatic steatosis in mouse primary hepatocytes (MPHs). Our study found that LIQ significantly decreased palmitic acid (PA)-induced lipid accumulation in MPHs. Additionally, LIQ remarkably increased the mRNA expression of Cpt1a, PPARα, Ehhadh, Cyp4a10, and Acox1, suggesting that LIQ achieves its lipid-lowering effect by regulating mitochondria-mediated lipid β-oxidation. Furthermore, the regulatory effect of LIQ on the mitochondrial oxidative phosphorylation (OXPHOS) process was confirmed by Seahorse analysis. Mechanistically, bioinformatics analysis predicted VEGFA as a crucial target mediating the beneficial effects of LIQ against PA-induced lipid accumulation in MPHs. Notably, treatment with purified VEGFA protein partially counteracted the lipid-lowering properties of LIQ. Additionally, our data showed that LIQ promoted VEGFA degradation through the ubiquitin–proteasome pathway. Therefore, our findings not only confirm the lipid-lowering effects of LIQ in MPHs but also identify VEGFA as its potential target. These results highlight the therapeutic promise of LIQ in managing NAFLD and introduce VEGFA as a novel target for treating hepatic steatosis.

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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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