对“槲槲素代谢物4-甲基儿茶酚通过电压门控钾(Kv)通道引起血管舒张”的评论Patrícia Dias, Rudy Salam, Jana pourov, Marie Vopršalová, Lukáš Konečný, Eduard Jirkovský, Jurjen Duintjer Tebbens和Přemysl mlad nka,食品与功能,2024,15,11047。

IF 5.4 1区 农林科学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY
Food & Function Pub Date : 2025-02-28 DOI:10.1039/D4FO06086E
Rían W. Manville, Hanh A. Nguyen and Geoffrey W. Abbott
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引用次数: 0

摘要

Kv1和Kv7基因家族中的电压门控钾(Kv)通道在血管平滑肌中表达,它们可以调节细胞的兴奋性,并可能作为抗高血压药物和植物药物的靶点。在最近发表在《食品与功能》(Food & Function)杂志上的一篇文章中,Dias及其同事得出结论,“通过硅反向对接证实了4-MC[4-甲基儿茶酚]与Kv7.4结合”,并且“4-MC通过在Kv7.4的参与下打开Kv通道来发挥血管松弛作用”。在这里,我们使用异源表达实验(靶标验证的重要步骤)验证了他们的结论,发现Kv7.4实际上对4-MC不敏感。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Comment on “The quercetin metabolite 4-methylcatechol causes vasodilation via voltage-gated potassium (Kv) channels” by Patrícia Dias, Rudy Salam, Jana Pourová, Marie Vopršalová, Lukáš Konečný, Eduard Jirkovský, Jurjen Duintjer Tebbens and Přemysl Mladěnka, Food & Function, 2024, 15, 11047

Comment on “The quercetin metabolite 4-methylcatechol causes vasodilation via voltage-gated potassium (Kv) channels” by Patrícia Dias, Rudy Salam, Jana Pourová, Marie Vopršalová, Lukáš Konečný, Eduard Jirkovský, Jurjen Duintjer Tebbens and Přemysl Mladěnka, Food & Function, 2024, 15, 11047

Voltage-gated potassium (Kv) channels in the Kv1 and Kv7 gene families are expressed in vascular smooth muscle, where they can modulate cellular excitability and potentially act as targets for antihypertensive drugs and botanicals. In an article recently published in Food & Function, Dias and colleagues concluded that “in silico reverse docking confirmed that 4-MC [4-methylcatechol] binds to Kv7.4” and that “4-MC exerts vasorelaxation by opening Kv channels with the involvement of Kv7.4”. Here, we tested their conclusions using heterologous expression experiments, an important step in target validation, and found that Kv7.4 is in fact insensitive to 4-MC.

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来源期刊
Food & Function
Food & Function BIOCHEMISTRY & MOLECULAR BIOLOGY-FOOD SCIENCE & TECHNOLOGY
CiteScore
10.10
自引率
6.60%
发文量
957
审稿时长
1.8 months
期刊介绍: Food & Function provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish work at the interface of the chemistry, physics and biology of food. The journal focuses on food and the functions of food in relation to health.
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