百里香酚通过激活EGFR/PI3K通路,促进细胞增殖,防止lps诱导的肠道炎症

IF 2.4 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Xin Wen, Ziwen Ma, Lujia Gao, Nan Gao, Na Dong, Licong Zhang, Anshan Shan, Xiujing Dou
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引用次数: 0

摘要

脓毒症引起的肠道炎症影响肠上皮细胞的快速周转,破坏肠道屏障。百里酚(Thymol, THY)作为一种植物源性活性成分,参与保护肠道屏障,但其具体机制尚不清楚。在本研究中,百里香酚增加了IPEC-J2细胞的数量,增强了细胞的增殖活性,特别是在G2/M期。分子对接表明百里香酚与表皮生长因子受体(EGFR)蛋白呈口袋状结合。抑制EGFR表达降低了百里酚处理后细胞的增殖活力。在体内,百里香酚可阻止lps诱导的空肠绒毛长度减少、MUC2和TFF3损伤、Reg 3β和Reg 3γ水平降低、促炎细胞因子升高。此外,百里香酚抑制EGFR-PI3K/AKT和NF-κB通路,减轻肠细胞炎症和凋亡。总的来说,百里香酚通过调节肠道屏障和激活EGFR-PI3K/AKT信号通路抑制细胞凋亡,为减轻脓毒症下肠道炎症提供了证据。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Thymol promotes cell proliferation and protects against LPS-induced intestinal inflammation via activation of the EGFR/PI3K pathway

Sepsis-induced intestinal inflammation affects the rapid turnover of intestinal epithelial cells, disrupting the intestinal barrier. Thymol (THY), as a plant-derived active component, is involved in protecting the intestinal barrier, but the specific mechanisms are still unclear. In this research, thymol increases the amount of cells and enhances the proliferative activity, notably in the G2/M phase of IPEC-J2 cells. Molecular docking indicated that pocket-like binding of thymol with epidermal growth factor receptor (EGFR) protein. Inhibition of EGFR expression diminished the cell proliferation viability after thymol treatment. In vivo, thymol prevented LPS-induced reduction in jejunal villi length, impairment of MUC2 and TFF3, decreased levels of Reg 3β and Reg 3γ, and elevated the pro-inflammatory cytokines. Moreover, thymol inhibited the EGFR-PI3K/AKT and NF-κB pathways and mitigated intestinal cell inflammation and apoptosis. Collectively, thymol inhibited apoptosis by regulating intestinal barrier and activating the EGFR-PI3K/AKT signaling pathway, providing evidence for alleviating intestinal inflammation under sepsis.

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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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