富含儿茶素的绿茶通过调节BALB/c小鼠的铁凋亡来预防pm2.5暴露引起的心血管细胞毒性

IF 2.4 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Jong Min Kim, Hyo Lim Lee, Min Ji Go, Mi Jeong Sung, Ho Jin Heo
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引用次数: 0

摘要

本研究旨在探讨绿茶水提物(GTE)对pm2.5致BALB/c小鼠心功能障碍的保护作用。GTE治疗改善了pm2.5诱导的铁下垂和血管平滑肌细胞(VSMC)在心血管A7r5细胞中的转换。GTE可调节体重变化、心脏指数、血清生物标志物和心脏抗氧化系统。GTE通过抑制TLR2、TLR4、NOX4、p-Akt、p-JNK、p- i - κ b -α、Cas-1、iNOS、Ptgs2、HO-1、TNF-α、IL-1β等蛋白表达水平下调炎症反应。此外,补充GTE可通过调节p53、xCT、GPX4、TFR、FtH等铁致凋亡生物标志物以及Cas-3、BCl-2、BAX等线粒体凋亡指标改善心脏损伤。它还能保护VSMC表型水平的SM22α、αSMA和钙钙蛋白。本研究提示GTE可能是通过铁下垂和炎症途径保护pm2.5引起的心脏损伤的潜在材料。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Green tea enriched with catechins prevents particulate matter2.5 exposure-induced cardiovascular cytotoxicity via regulation of ferroptosis in BALB/c mice

This study was conducted to assess the protective effects of the aqueous green tea extract (GTE) against particulate matter (PM)2.5-induced cardiac dysfunction in BALB/c mice. The GTE treatment ameliorated PM2.5-induced ferroptosis and vascular smooth muscle cells (VSMC) switching in cardiovascular A7r5 cells. The administration of GTE regulated the body weight change, heart index, serum biomarkers, and cardiac antioxidant system. GTE downregulated the inflammatory reaction by inhibiting the protein expression levels of TLR2, TLR4, NOX4, p-Akt, p-JNK, p-IκB-α, Cas-1, iNOS, Ptgs2, HO-1, TNF-α, and IL-1β. In addition, the supplement of GTE ameliorated cardiac damage by regulating the ferroptotic biomarkers such as p53, xCT, GPX4, TFR, and FtH, and mitochondrial apoptosis indicators such as Cas-3, BCl-2, and BAX. It also protected VSMC phenotype levels of SM22α, αSMA, and calponin. This study suggests that GTE might be a potential material to protect PM2.5-induced cardiac damage via ferroptosis and inflammation pathway.

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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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