萝卜硫素在体内和体外通过增强线粒体功能和生物发生来改善脂质代谢

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  先前的研究表明,萝卜硫素(SFN)是Nrf2的活化剂,并有利于减少脂质的积累。然而,其作用机制仍不清楚。在本研究中,来自哈尔滨工业大学食品科学与工程系的Peng Lei Sicong Tian Chunying Teng等人旨在通过改变线粒体功能和生物发生相关机制来研究SFN改善脂质代谢的潜力。

  

  方法与结果

  通过用游离脂肪酸(250μmol/ L)预处理4天来诱导HHL-5细胞中的异常脂质代谢模型。通过喂食高脂肪饮食(HFD)10周,在大鼠中建立非酒精性脂肪肝病(NAFLD)模型。目前的研究结果表明,SFN可缓解线粒体肿胀,并刺激线粒体的生物合成。在转录和翻译水平上,SFN可以逆转HFD诱导的NRF1和TFAM表达的减少。SFN通过激活Nrf2来增加被FFA降低的抗氧化剂化合物(SOD、HO-1、GST、NQO-1 TrxR和GSH)的水平。此外,SFN可以改善多种线粒体的生物活性,例如ROS的减少、线粒体膜电位和ATP的维持以及基于PGC-1α途径的电子传递链(ETC)。SFN还会通过转录上调ATGL和HSL来激活脂解作用。

  SFN可以通过线粒体生物发生的PGC-1α依赖性促进和线粒体功能的Nrf2依赖性改善来增强脂质的利用。

  该文章《Sulforaphane Improves Lipid Metabolism by Enhancing Mitochondrial Function and Biogenesis in vivo and vitro》被《Molecular Nutrition & Food Research》首次出版于2018年12月22日。点击下方阅读原文即可查看摘要原文。

  

  翻译/编辑:李莹;责任编辑:张睿梅

   图片来源于百度图片

  

  

  Food Science and Human Wellness is an international peer-reviewed journal that provides a forum for the dissemination of the latest scientific results in food science, nutriology, immunology and cross-field research. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. By their effort, it has been developed to promote the public awareness on diet, advocate healthy diet, reduce the harm caused by unreasonable dietary habit, and directs healthy food development for food industrial producers.

  Scope includes the following topics of research papers, prospective summarizes and comments:

   Food Biochemistry: comprehensive studies involving incarbohydrates, proteins and enzymes, lipids, nucleic acids, vitamins, minerals, phytochemicals, genomics, genetic/cell/enzymatic engineering, proteomics andmetabonomics, etc.

   Food Microbiology: includes physiology, genetics andbehavior of microorganisms, microbial interaction, microbial toxin, foodpathogens, biocontrol, predictive microbiology and microbial risk assessment, etc.

   Nutrition and Immunology: food nutrition in the molecular leveland in clinical studies, bioactive compounds/ingredients and their functionalevaluations, cytokines, food allergies, molecular immunology, immunobiology and immunogenetics, etc.

   Food Safety and Toxicology: studies on foodborne diseases, hazard analysis and toxicological evaluations, etc

  文章免费阅读

  http://www.sciencedirect.com/journal/food-science-and-human-wellness/vol/1/issue/1

  投稿:

  https://www.journals.elsevier.com/food-science-and-human-wellness

特别声明:本文为网易自媒体平台“网易号”作者上传并发布,仅代表该作者观点。网易仅提供信息发布平台。

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