大黄素通过抑制NLRP3炎性体激活抑制氟化物诱导的SH-SY5Y细胞焦亡

IF 3.5 2区 农林科学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY
Chencen Lai, Taibai Jiang, Tingting Xu, Taiwei Zhang, Yiyuan Zhou, Dongyang Deng, Qian Chen
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引用次数: 0

摘要

我们的初步研究发现,大黄素可能通过使ERK失活和激活Nrf2/HO-1信号通路来抑制氟化钠(NaF)对SH-SY5Y细胞的神经毒性作用。这一作用可以恢复突触损伤,减少活性氧(ROS)的产生。为了进一步研究大黄素对神经元细胞的神经保护作用,我们的研究发现,48小时的NaF处理破坏了SH-SY5Y细胞线粒体分裂和融合之间的平衡。这种破坏显著上调了与焦亡途径相关的蛋白,包括NLRP3、Caspase-1、IL-1β和GSDMD的表达,同时抑制了NF-κB的磷酸化。值得注意的是,大黄素预处理有效地恢复了NaF暴露引起的这些改变,这表明它不仅能够减轻ROS的产生,还能调节线粒体动力学和焦亡途径。这种NaF对SH-SY5Y细胞的毒性作用的反作用为大黄素的神经保护作用提供了有价值的见解。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Emodin Suppresses Fluoride-Induced Pyroptosis in SH-SY5Y Cells Through the Inhibition of NLRP3 Inflammasome Activation

Emodin Suppresses Fluoride-Induced Pyroptosis in SH-SY5Y Cells Through the Inhibition of NLRP3 Inflammasome Activation

Our preliminary investigation has unveiled that emodin may inhibit the neurotoxic effects of sodium fluoride (NaF) on SH-SY5Y cells by deactivating ERK and activating the Nrf2/HO-1 signaling pathway. This action thereby restores synaptic damage and reduces excessive reactive oxygen species (ROS) generation. To delve further into the neuroprotective effects of emodin on neuronal cells, our study revealed that 48 h of NaF treatment disrupted the balance between mitochondrial fission and fusion in SH-SY5Y cells. This disruption significantly upregulated proteins associated with pyroptosis pathways, including NLRP3, Caspase-1, IL-1β, and GSDMD expression, while inhibiting NF-κB phosphorylation. Notably, pretreatment with emodin effectively reinstated these alterations induced by NaF exposure, indicating its capacity to not only mitigate ROS production but also regulate mitochondrial dynamics and pyroptosis pathways. This counteraction of the toxic effects of NaF on SH-SY5Y cells provides valuable insights into the neuroprotective role of emodin.

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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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