豌豆肽调节铅暴露诱导的PC12细胞异常Aβ产生。

IF 3.1 2区 农林科学 Q2 CHEMISTRY, APPLIED
Ning Li, Ningning Cui, Ibrahim A Bakry, Yan Ma, Yongxia Cheng, Guangshan Zhao, Huijie Yang, Lianjun Song, Mingwu Qiao, Dan Hai, Gianni Galaverna, Xianqing Huang
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引用次数: 0

摘要

铅(Pb)暴露会造成重大的健康风险,特别是在阿尔茨海默病(AD)等神经退行性疾病中。本研究探讨了豌豆肽(PP4)对铅暴露PC12细胞的神经保护作用。使用细胞计数试剂盒-8 (CCK-8),与仅使用铅处理的细胞相比,50和200µM浓度的PP4预处理显著提高了细胞活力(P
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Pea Peptide Modulates Abnormal Aβ Production in PC12 Cells Induced by Lead Exposure.

Lead (Pb) exposure poses significant health risks, particularly in neurodegenerative diseases such as Alzheimer's disease (AD). This study investigates the neuroprotective effects of pea peptide (PP4) on PC12 cells exposed to Pb. Using Cell Counting Kit-8 (CCK-8), pretreatment with PP4 at 50 and 200 µM concentrations significantly improved cell viability compared to Pb-only treated cells (P < 0.05), indicating a protective effect. Moreover, Pb exposure led to increased Amyloid Precursor Protein (APP) expression at 10 and 20 µM after 24 h (P < 0.05), while β-site amyloid Precursor Protein Cleaving Enzyme 1 (BACE1) levels were elevated across all concentrations tested (P < 0.05). We established that PP4 can mitigate Pb-induced cytotoxicity and reduce the expression of APP and BACE1 by activating the Phosphoinositide 3-kinase / Protein Kinase (PI3K/AKT) signaling pathway. This study highlights the potential of PP4 as a therapeutic agent in preventing neurotoxic damage associated with lead exposure, suggesting a novel approach for the management of AD.

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来源期刊
Plant Foods for Human Nutrition
Plant Foods for Human Nutrition 工程技术-食品科技
CiteScore
6.80
自引率
7.50%
发文量
89
审稿时长
12-24 weeks
期刊介绍: Plant Foods for Human Nutrition (previously Qualitas Plantarum) is an international journal that publishes reports of original research and critical reviews concerned with the improvement and evaluation of the nutritional quality of plant foods for humans, as they are influenced by: - Biotechnology (all fields, including molecular biology and genetic engineering) - Food science and technology - Functional, nutraceutical or pharma foods - Other nutrients and non-nutrients inherent in plant foods
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