从核桃绿皮中提取的β-葡萄糖苷酶通过ros介导的p53和NF-κB途径诱导人肝癌细胞凋亡。

IF 3.1 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Food Science and Biotechnology Pub Date : 2025-05-10 eCollection Date: 2025-07-01 DOI:10.1007/s10068-025-01890-3
Siyu Han, Lixia Zhao, Li Song, Yuying Li
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引用次数: 0

摘要

核桃绿壳是核桃最外层的绿色果皮,含有多种天然成分,具有多种生物活性。本研究分离了一种抗肿瘤蛋白——核桃壳蛋白(JRLHP)。质谱分析和酶活性分析表明,JRLHP为β-葡萄糖苷酶。JRLHP抑制人肝癌细胞生长,促进细胞凋亡。JRLHP引起线粒体膜电位和Bcl-2下降。细胞色素c和Bax升高,caspase-9和caspase-3被激活。JRLHP处理导致活性氧(ROS)过量。这伴随着p53蛋白水平升高和NF-κB通路的抑制。NAC治疗逆转了JRLHP对p53和NF-κB通路的影响。因此,NAC还降低了JRLHP对细胞凋亡和凋亡相关蛋白的影响。综上所述,JRLHP通过ros介导的p53和NF-κB途径诱导HCC细胞凋亡。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
A β-glucosidase extracted from walnut (Juglans regia L.) green husk induces human hepatoma cell apoptosis via ROS-mediated p53 and NF-κB pathway.

Walnut green husk is the outermost green peel of walnut, which contains multiple natural ingredients with a variety of biological activities. In this study, an anti-tumor protein called Juglans regia L. husk protein (JRLHP) was isolated. Mass spectrometry and enzymatic activity analysis revealed that JRLHP was a β-glucosidase. JRLHP inhibited human hepatoma cancer cell growth and promoted apoptosis. JRLHP caused the decline of mitochondrial membrane potential and Bcl-2. Moreover, cytochrome c and Bax were elevated, and caspase-9 and caspase-3 were activated. JRLHP treatment led to excess reactive oxygen species (ROS). This was accompanied by increased p53 protein levels and the suppression of NF-κB pathway. NAC treatment reversed the effects of JRLHP on p53 and NF-κB pathway. Consequently, NAC also reduced the impacts of JRLHP on cell apoptosis and proteins related to apoptosis. Taken together, above results indicated that JRLHP induced HCC cell apoptosis by ROS-mediated p53 and NF-κB 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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