Gang Li, Ying Zhang, Yu Cheng, Hong Chao, Xiaolei Yang, Yan-Mei Dong, Xingsan Li, Haifeng Xue, Mingxia Wang, Lei Qi, Jicheng Liu
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引用次数: 0
摘要
高尿酸血症(HUA)是一种全球流行的代谢性疾病,其特征是血清中尿酸产生过多或排泄不足。虽然有几种药物可用于治疗HUA,但它们都有不良的副作用。因此,本研究旨在评价葵花籽提取物(KHE)对小鼠HUA的治疗作用,并探讨其可能的机制。将所有小鼠随机分为正常对照组(NC, 0.5% CMC-Na)、HUA模型组(MD,酵母膏20 g/kg)和KHE治疗组(KHE, 1 g/kg)。分析生化指标、氧化应激状态和代谢组学。KHE降低了HUA小鼠血清中5-氨基咪唑核糖核苷酸、黄嘌呤、次黄嘌呤和尿酸的水平,但增加了腺嘌呤和牛磺酸的水平。KHE降低了肝脏超氧化物歧化酶(SOD)活性、过氧化氢(H2O2)和丙二醛(MDA)水平以及血清甜菜碱醛和β - d -氨基葡萄糖水平。KHE改善了氧化应激水平,减轻了尿酸沉积对肾脏和关节的潜在损害。这些发现为支持KHE对HUA小鼠的抗HUA作用及其机制提供了全面的证据。
Metabolomics Reveal the Anti-Hyperuricemia Effects and Mechanisms of Sunflower Head Extract in Hyperuricemia Mice Model
Hyperuricemia (HUA) is a globally prevalent metabolic disease characterized by excessive production or insufficient excretion of uric acid in the serum. Although several drugs are available for the treatment of HUA, they have been associated with undesirable side effects. Therefore, this study aims to evaluate the therapeutic effects of sunflower head extract (KHE) on HUA in a mouse model and explore its potential mechanisms. All mice were randomly divided into three groups: Normal control (NC, 0.5% CMC-Na), HUA model (MD, yeast extract paste 20 g/kg), and KHE treatment group (KHE, 1 g/kg). Biochemical indicators, the oxidative stress state, and metabolomics were analyzed. KHE reduced the levels of 5-aminoimidazole ribonucleotide, xanthine, hypoxanthine, and uric acid in the serum of mice with HUA but increased the levels of adenine and taurine. KHE decreased the activities of superoxide dismutase (SOD) enzymes, the hepatic hydrogen peroxide (H2O2) and malondialdehyde (MDA) levels, and the serum levels of betaine aldehyde and beta-D-glucosamine. KHE improved oxidative stress levels and mitigated potential damage to the kidneys and joints caused by urate deposition. These findings provide comprehensive evidence supporting the anti-HUA effects and underlying mechanisms of KHE in HUA mice.
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.