植物甾醇介导的质膜脂质堆积顺序紊乱调节炎症反应。

IF 5.1 1区 农林科学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY
Food & Function Pub Date : 2025-07-14 DOI:10.1039/d5fo01767j
Xiuxiu Wang, Ya Liu, Fangling Du, Aizhen Zong, Tongcheng Xu
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引用次数: 0

摘要

虽然植物甾醇的抗炎作用已被广泛报道,但其调节炎症反应的确切生物物理机制在很大程度上仍未被探索。我们的研究表明,植物甾醇具有结构独立的抗炎作用。定量分析证实,植物甾醇以不同的功效被纳入脂质双层,显著地破坏了细胞膜的脂质堆积顺序和力学性能。这种结构扰动损害了p67phox亚基向细胞膜的易位,从而抑制了NADPH氧化酶(NOX)的活性。因此,这导致一氧化氮介导的活性氧(ROS)产生减少,随后NLRP3炎症小体表达下调。模拟结果表明,植物甾醇的掺入增加了磷脂双分子层中相邻分子之间的距离,这可能是细胞膜流动性增加的潜在机制。总之,这项工作为植物甾醇的生物活性提供了新的见解,并强调了细胞膜的物理性质在调节细胞活性中的重要性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Phytosterol-mediated disturbance of the lipid packing order in the plasma membrane regulates inflammatory response.

While phytosterols have been widely reported for their anti-inflammatory effects, the precise biophysical mechanisms underlying their regulation of inflammatory responses remain largely unexplored. Our study demonstrates that phytosterols exhibit anti-inflammation effects in a structure-independent way. Quantitative analyses confirm that phytosterols are incorporated into lipid bilayers with varying efficacy, significantly disrupting the lipid packing order and mechanical properties of the cell membrane. This structural perturbation impairs the translocation of the p67phox subunit to the cell membrane, thereby inhibiting the activity of NADPH oxidase (NOX). Consequently, this leads to a reduction in NOX-mediated reactive oxygen species (ROS) production and subsequent downregulation of NLRP3 inflammasome expression. Simulation results indicate that the incorporation of phytosterols increases the distance between adjacent molecules in the phospholipid bilayer, which may represent a potential mechanism underlying the increased fluidity of the cell membrane. In summary, this work provides novel insights into the bioactivity of phytosterols and highlights the significance of the physical properties of the cell membrane in regulating cellular activity.

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来源期刊
Food & Function
Food & Function BIOCHEMISTRY & MOLECULAR BIOLOGY-FOOD SCIENCE & TECHNOLOGY
CiteScore
10.10
自引率
6.60%
发文量
957
审稿时长
1.8 months
期刊介绍: Food & Function provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish work at the interface of the chemistry, physics and biology of food. The journal focuses on food and the functions of food in relation to health.
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