猪胎盘酶解物对大鼠肝脏酒精代谢的激活作用

IF 2.4 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Jaeeun Shin, Ji-Sun Kim, Young Jae Jung, Yeonho Lee, Haeyoung Yoo, Seong Hun Ju, Daehyeon Sim, Yebean Kim, Gun Won Bae, Sun Myung Yoon, Sung-Joon Lee
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引用次数: 0

摘要

饮酒会导致严重的肝损伤和氧化应激。本研究探讨了酶促猪胎盘水解物(EPPH)在急性酒精作用下对Sprague-Dawley大鼠肝脏的保护作用。EPPH以剂量依赖的方式显著降低血浆乙醇和乙醛水平。此外,EPPH降低了肝脏丙二醛和硫代巴比妥酸反应物质的水平,抑制了Cyp2e1 mRNA的表达。EPPH降低血浆丙氨酸转氨酶和天冬氨酸转氨酶水平,提高肝脏NAD+/NADH比值。肝脏转录组分析揭示了参与炎症、酒精反应和细胞凋亡的关键基因的显著调控。磷酸激酶阵列分析表明,EPPH降低了CASP9、BAX、TP53和CHK2的磷酸化,从而促进活性氧的去除,抑制细胞凋亡。此外,qPCR证实EPPH降低了Bax和Caspase9 mRNA水平,而免疫印迹显示TP53和CHK2磷酸化降低。这些结果表明,EPPH可改善肝脏酒精代谢,减少酒精引起的肝毒性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Activation of hepatic alcohol metabolism by enzymatic porcine placenta hydrolysate in rats

Alcohol consumption causes severe liver damage and oxidative stress. This study investigated the hepatoprotective effects of enzymatic porcine placenta hydrolysate (EPPH) in Sprague–Dawley rats under acute alcohol administration. EPPH significantly reduced plasma ethanol and acetaldehyde levels in a dose-dependent manner. Furthermore, EPPH decreased the hepatic levels of malondialdehyde and thiobarbituric acid reactive substances and suppressed Cyp2e1 mRNA expression. EPPH decreased the plasma alanine transaminase and aspartate transaminase levels and increased the hepatic NAD+/NADH ratio. Hepatic transcriptome analysis revealed the significant regulation of key genes involved in inflammation, alcohol response, and apoptosis. Phosphokinase array analysis demonstrated that EPPH reduced phosphorylation of CASP9, BAX, TP53, and CHK2, thereby facilitating reactive oxygen species removal and suppressing apoptosis. Additionally, qPCR confirmed EPPH reduced Bax and Caspase9 mRNA levels, while immunoblotting showed decreased phosphorylation of TP53 and CHK2. These findings suggest that EPPH improves hepatic alcohol metabolism and reduces alcohol-induced hepatotoxicity.

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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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