棘皮蓝莓可溶性黑色素在小鼠模型中的免疫应答激活和肝保护作用。

IF 2.7 Q2 FOOD SCIENCE & TECHNOLOGY
International Journal of Food Science Pub Date : 2025-04-14 eCollection Date: 2025-01-01 DOI:10.1155/ijfo/5888390
María Del Rosario Gil-Avilés, Sylvia Paz Díaz-Camacho, Ulises Osuna-Martínez, Gabriela López-Angulo, Francisco Delgado-Vargas
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引用次数: 0

摘要

本研究证实了紫果(Randia echinocarpa fruit, PSM)可溶性黑色素的体内免疫调节和肝保护活性。测定小鼠肠系膜淋巴结(MLNs)和Peyer补片(PPs)脾细胞代谢活性和淋巴细胞T γδ表达。在ccl4诱导的急性肝毒性损伤(AHTI)大鼠模型中评估PSM的肝保护活性。与对照组相比,PSM处理可提高脾细胞代谢活性(体外24.1% ~ 57.25%;在体内,28.8%-47.7%),淋巴细胞T γδ在MLN中活化,但在PP中抑制。与体内肝保护活性相关,PSM治疗可减轻ccl4诱导的损伤;动物血清ALT (218.85 ~ 67.02 U/L)和ALP (453.37 ~ 355.47 U/L)水平较低,血清GSH (127.96 ~ 252.15 ng/mg)水平较高,肝脏MDA (10.25 ~ 7.85 nmol/mL)水平较低,肝脏组织病理学损害较轻。这些结果表明PSM具有营养保健和治疗潜力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Immune Response Activation and Hepatoprotective Activity of Randia echinocarpa Soluble Melanins in Murine Models.

This research demonstrates the in vivo immunomodulatory and hepatoprotective activities of the soluble melanins of the Randia echinocarpa fruit (PSM). The splenocyte cellular metabolic activity and lymphocyte T γδ expression in mesenteric lymph nodes (MLNs) and Peyer patches (PPs) were measured in the mice model. The PSM hepatoprotective activity was evaluated in the CCl4-induced acute hepatotoxic injury (AHTI) in the rat model. Compared with the controls, the PSM treatment induced higher splenocyte cellular metabolic activity (in vitro, 24.1%-57.25%; in vivo, 28.8%-47.7%), activation of lymphocytes T γδ in MLN but suppression in PP. Related to in vivo hepatoprotective activity, PSM treatment reduces CCl4-induced damage; animals showed lower levels of serum ALT (218.85-67.02 U/L) and ALP (453.37-355.47 U/L), higher levels of serum GSH (127.96-252.15 ng/mg of tissue), lower levels of hepatic MDA (10.25-7.85 nmol/mL), and less severe damage in the hepatic histopathology. These results suggest the nutraceutical and therapeutic potential of PSM.

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来源期刊
International Journal of Food Science
International Journal of Food Science Agricultural and Biological Sciences-Food Science
CiteScore
6.20
自引率
2.50%
发文量
105
审稿时长
11 weeks
期刊介绍: International Journal of Food Science is a peer-reviewed, Open Access journal that publishes research and review articles in all areas of food science. As a multidisciplinary journal, articles discussing all aspects of food science will be considered, including, but not limited to: enhancing shelf life, food deterioration, food engineering, food handling, food processing, food quality, food safety, microbiology, and nutritional research. The journal aims to provide a valuable resource for food scientists, food producers, food retailers, nutritionists, the public health sector, and relevant governmental and non-governmental agencies.
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