Jie Cao, Jing Zhang, Ling Yan, Changhong Liu, Yaqian Wang, Yaqi Cao, Lei Zheng
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Red cabbage exosome-like nanoparticles inhibited LPS-induced inflammation and oxidative stress in RAW264.7 cells
Excessive inflammation and oxidative stress can accelerate inflammatory disease. Plant exosome-like nanoparticles demonstrate therapeutic capacity for anti-inflammatory and antioxidant effects. Here, the effects of red cabbage exosome-like nanoparticles (RELNs) on inflammation and oxidative stress triggered by LPS in macrophages were investigated. RELNs inhibited the expression of the TLR4/NF-κB pathway and blocked the entry of NF-κB p65 from the cytoplasm into the nucleus. Additionally, RELNs reduced the ROS level, alleviated oxidative damage in mitochondria, and increased antioxidant enzyme activity in macrophages. Importantly, RELNs promoted the expression of the Nrf2/Keap1 pathway-mediated antioxidant genes and increased the entry of Nrf2 from the cytoplasm into the nucleus. The research further demonstrated that RELNs might be dependent on Nrf2 expression to decrease the inflammatory response. In brief, RELNs could reduce LPS-induced macrophage inflammation and oxidative stress in vitro, suggesting the therapeutic potential of RELNs in clinical inflammatory diseases.
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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