鸡爪联合中药对醋酸致小鼠和碘乙酸钠致骨关节炎大鼠的镇痛和抗炎作用

IF 2.4 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Ji Yun Beak, Ki Sung Kang, Ah Young Lee, Hyun Young Kim
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引用次数: 0

摘要

本研究探讨了鸡爪联合韩国传统中草药五加、杜仲治疗骨关节炎(OA)进展的疗效。本实验采用大鼠膝关节注射碘乙酸一钠(MIA)后,给予鸡爪、无梗草、杜仲混合提取物(CAEM, 300 mg/kg) 24 d。CAEM显著减轻了后肢的负重损失。此外,Micro-CT成像和组织病理学分析表明,CAEM抑制mia诱导的软骨破坏,表现为蛋白多糖增加和软骨侵蚀减少。Western blot分析显示,CAEM通过调节MAPK和NF-κB信号通路抑制MIA诱导的膝关节软骨组织炎症反应。此外,CAEM处理对小鼠醋酸诱导的扭体反应有抑制作用。因此,CAEM可能有助于缓解OA患者的疼痛、减轻软骨退变和抑制炎症反应。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Analgesic and anti-inflammatory effects of chicken feet combined with traditional herbal medicines in acetic acid-induced mice and monosodium iodoacetate-induced osteoarthritis rats

Analgesic and anti-inflammatory effects of chicken feet combined with traditional herbal medicines in acetic acid-induced mice and monosodium iodoacetate-induced osteoarthritis rats

This study investigated the therapeutic efficacy of chicken feet combined with traditional herbal medicines widely used in Korea, Acanthopanax sessiliflorum Seeman and Eucommia ulmoides Oliver, in osteoarthritis (OA) progression. In this study, rats were administered chicken feet, A. sessiliflorum, and E. ulmoides mixture extracts (CAEM, 300 mg/kg) for 24 days after the monosodium iodoacetate (MIA) injection into the knee joints. CAEM significantly reduced the weight-bearing loss of the hind limb. In addition, Micro-CT imaging and histopathological analysis indicated that CAEM inhibited MIA-induced cartilage destruction, as evidenced by increased proteoglycan and decreased cartilage erosion. Western blot analysis showed that CAEM suppressed the inflammatory responses induced by MIA in knee cartilage tissue by regulating MAPK and NF-κB signaling pathways. Furthermore, CAEM treatment showed efficacy in suppressing the acetic acid-induced writhing response in mice. Therefore, CAEM may be helpful in relieving pain, alleviating cartilage degeneration, and inhibiting inflammatory responses in OA.

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来源期刊
Food Science and Biotechnology
Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-
CiteScore
5.40
自引率
3.40%
发文量
174
审稿时长
2.3 months
期刊介绍: The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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