小檗乙醇提取物及其有效成分通过抑制NF-κB和激活Nrf2减轻lps诱导的急性肺损伤。

IF 3.1 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Lirong Zhao, Linnan Du, Yue Li, Yutong Guo, Duxiang Pei, Dongrong Zhu, Hongbing Zhang
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引用次数: 0

摘要

匙形龙(Sauropus spatulifolius)是岭南地区的重要草药,传统上用于治疗呼吸和消化系统疾病。本研究探讨其抗炎成分及其抗lps诱导急性肺损伤(ALI)的机制。小檗乙醇粗提物(CE)对一氧化氮(NO)的抑制活性显著(IC50: 81.93±1.913 μg/mL)。通过生物活性引导分离,鉴定出活性亚组分(Fr. C, Fr. C4, Fr. C4c, Fr. C4d)和两种生物活性化合物(1和2),均表现出有效的剂量依赖性NO抑制作用。提取物及其成分下调iNOS和COX-2表达,抑制NF-κB信号,降低细胞内活性氧(ROS)水平,激活Nrf2通路。在体内,它们减轻了lps诱导的ALI,突出了它们的抗炎和抗氧化潜力。小檗可通过靶向NF-κB和Nrf2通路作为ALI的天然治疗或膳食补充剂。补充资料:在线版本包含补充资料,网址为10.1007/s10068-025-01923-x。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Ethanol extract of Sauropus spatulifolius and its active constituents attenuate LPS-induced acute lung injury via NF-κB inhibition and Nrf2 activation

Ethanol extract of Sauropus spatulifolius and its active constituents attenuate LPS-induced acute lung injury via NF-κB inhibition and Nrf2 activation

Sauropus spatulifolius (S. spatulifolius), a key medicinal herb in the Lingnan region, is traditionally used to treat respiratory and digestive ailments. This study explored its anti-inflammatory constituents and mechanisms against LPS-induced acute lung injury (ALI). The ethanol crude extract (CE) of S. spatulifolius showed significant nitric oxide (NO) inhibition activity (IC50: 81.93 ± 1.913 μg/mL). Through bioactivity-guided fractionation, active subfractions (Fr. C, Fr. C4, Fr. C4c, Fr. C4d) and two bioactive compounds (1 and 2) were identified, all exhibiting potent dose-dependent NO suppression. The extract and its constituents downregulated iNOS and COX-2 expression, suppressed NF-κB signaling, reduced the level of intracellular reactive oxygen species (ROS), and activated the Nrf2 pathway. In vivo, they alleviated LPS-induced ALI, highlighting their anti-inflammatory and antioxidant potential. S. spatulifolius may serve as a natural therapeutic or dietary supplement for ALI by targeting NF-κB and Nrf2 pathways.

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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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