针叶樱桃浓缩液对lps诱导的斑马鱼IEC-6细胞损伤和长春瑞滨诱导的免疫功能损伤的影响机制研究

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-06-27 DOI:10.1016/j.jff.2025.106949

Huilin Zhu , Dingli Wang , Jindan Han , Ling Tong , Yanqing Li , Cuifeng Cao , Lalai Zikela , Zhuoli Yu , Xinyao Li , Hui Zhou , Songtao Li , Libing Chen , Qiang Han

{"title":"针叶樱桃浓缩液对lps诱导的斑马鱼IEC-6细胞损伤和长春瑞滨诱导的免疫功能损伤的影响机制研究","authors":"Huilin Zhu , Dingli Wang , Jindan Han , Ling Tong , Yanqing Li , Cuifeng Cao , Lalai Zikela , Zhuoli Yu , Xinyao Li , Hui Zhou , Songtao Li , Libing Chen , Qiang Han","doi":"10.1016/j.jff.2025.106949","DOIUrl":null,"url":null,"abstract":"<div><div>Acerola cherry (<em>Malpighia emarginata</em> DC.), renowned for its exceptional natural vitamin C (VC) and bioactive compounds, exhibits antioxidant, anti-inflammatory, and immunomodulatory properties. This study systematically investigated the protective effects of Acerola Cherry Concentrate (AC) against LPS-induced oxidative injury in IEC-6 cells in vitro and vinorelbine-triggered immune dysfunction in zebrafish in vivo. AC significantly enhanced catalase and superoxide dismutase activities while reducing malondialdehyde (MDA) levels in IEC-6 cells, outperforming synthetic VC in mitigating LPS-induced oxidative stress. Mechanistically, AC suppressed pro-inflammatory cytokines (IL-1β, IL-6, TNF-α) and modulated the NF-κB/TLR4/MyD88 signaling pathway, attenuating inflammatory responses. In zebrafish models, AC increased neutrophil and macrophage recruitment but showed limited enhancement of macrophage phagocytosis. Notably, the synergistic interaction between natural VC and other bioactive components in AC contributed to its synergy-enhanced efficacy. These findings underscore AC's potential as a multifunctional agent for combating oxidative stress and inflammation, offering mechanistic insights for its application in functional foods.</div></div>","PeriodicalId":360,"journal":{"name":"Journal of Functional Foods","volume":"131 ","pages":"Article 106949"},"PeriodicalIF":3.8000,"publicationDate":"2025-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Mechanistic study on the effects of acerola cherry concentrate on LPS-induced IEC-6 cell injury and Vinorelbine-induced immune function damage in zebrafish\",\"authors\":\"Huilin Zhu , Dingli Wang , Jindan Han , Ling Tong , Yanqing Li , Cuifeng Cao , Lalai Zikela , Zhuoli Yu , Xinyao Li , Hui Zhou , Songtao Li , Libing Chen , Qiang Han\",\"doi\":\"10.1016/j.jff.2025.106949\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Acerola cherry (<em>Malpighia emarginata</em> DC.), renowned for its exceptional natural vitamin C (VC) and bioactive compounds, exhibits antioxidant, anti-inflammatory, and immunomodulatory properties. This study systematically investigated the protective effects of Acerola Cherry Concentrate (AC) against LPS-induced oxidative injury in IEC-6 cells in vitro and vinorelbine-triggered immune dysfunction in zebrafish in vivo. AC significantly enhanced catalase and superoxide dismutase activities while reducing malondialdehyde (MDA) levels in IEC-6 cells, outperforming synthetic VC in mitigating LPS-induced oxidative stress. Mechanistically, AC suppressed pro-inflammatory cytokines (IL-1β, IL-6, TNF-α) and modulated the NF-κB/TLR4/MyD88 signaling pathway, attenuating inflammatory responses. In zebrafish models, AC increased neutrophil and macrophage recruitment but showed limited enhancement of macrophage phagocytosis. Notably, the synergistic interaction between natural VC and other bioactive components in AC contributed to its synergy-enhanced efficacy. These findings underscore AC's potential as a multifunctional agent for combating oxidative stress and inflammation, offering mechanistic insights for its application in functional foods.</div></div>\",\"PeriodicalId\":360,\"journal\":{\"name\":\"Journal of Functional Foods\",\"volume\":\"131 \",\"pages\":\"Article 106949\"},\"PeriodicalIF\":3.8000,\"publicationDate\":\"2025-06-27\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Functional Foods\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S1756464625002919\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Functional Foods","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1756464625002919","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

摘要

针叶樱桃（Malpighia emarginata DC.）以其独特的天然维生素C （VC）和生物活性化合物而闻名，具有抗氧化、抗炎和免疫调节特性。本研究系统地研究了针叶樱桃浓缩液（Acerola Cherry Concentrate， AC）对体外lps诱导的IEC-6细胞氧化损伤和体内长春瑞滨引发的斑马鱼免疫功能障碍的保护作用。AC显著提高IEC-6细胞过氧化氢酶和超氧化物歧化酶活性，同时降低丙二醛（MDA）水平，在减轻lps诱导的氧化应激方面优于合成VC。机制上，AC抑制促炎细胞因子（IL-1β、IL-6、TNF-α），调节NF-κB/TLR4/MyD88信号通路，减轻炎症反应。在斑马鱼模型中，AC增加了中性粒细胞和巨噬细胞的募集，但对巨噬细胞吞噬的增强作用有限。值得注意的是，天然VC与AC中其他生物活性成分之间的协同作用有助于其协同增强功效。这些发现强调了AC作为抗氧化应激和炎症的多功能制剂的潜力，为其在功能食品中的应用提供了机制见解。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Mechanistic study on the effects of acerola cherry concentrate on LPS-induced IEC-6 cell injury and Vinorelbine-induced immune function damage in zebrafish

查看原文本刊更多论文

Mechanistic study on the effects of acerola cherry concentrate on LPS-induced IEC-6 cell injury and Vinorelbine-induced immune function damage in zebrafish

Acerola cherry (Malpighia emarginata DC.), renowned for its exceptional natural vitamin C (VC) and bioactive compounds, exhibits antioxidant, anti-inflammatory, and immunomodulatory properties. This study systematically investigated the protective effects of Acerola Cherry Concentrate (AC) against LPS-induced oxidative injury in IEC-6 cells in vitro and vinorelbine-triggered immune dysfunction in zebrafish in vivo. AC significantly enhanced catalase and superoxide dismutase activities while reducing malondialdehyde (MDA) levels in IEC-6 cells, outperforming synthetic VC in mitigating LPS-induced oxidative stress. Mechanistically, AC suppressed pro-inflammatory cytokines (IL-1β, IL-6, TNF-α) and modulated the NF-κB/TLR4/MyD88 signaling pathway, attenuating inflammatory responses. In zebrafish models, AC increased neutrophil and macrophage recruitment but showed limited enhancement of macrophage phagocytosis. Notably, the synergistic interaction between natural VC and other bioactive components in AC contributed to its synergy-enhanced efficacy. These findings underscore AC's potential as a multifunctional agent for combating oxidative stress and inflammation, offering mechanistic insights for its application in functional foods.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.