Reduction of the oxidative damage to H2O2-induced HepG2 cells via the Nrf2 signalling pathway by plant flavonoids Quercetin and Hyperoside

扫码查看

原文链接

万方数据

外文摘要：Hyperoside and quercetin are similar in molecular structures.In this study,the antioxidant regulatory targets of hyperoside and quercetin are mainly in the nuclear factor(erythroid-2-derived)-related factor 2(Nrf2)pathway predicted by network pharmacology.And the antioxidant effect and mechanism of hyperoside and quercetin were measured and compared in H2O2-induced HepG2 cells and Caenorhabditis elegans.The findings indicated that quercetin was more effective than hyperoside in reducing oxidative damage,which was proved by improved cell viability,decreased reactive oxygen species(ROS)production,decreased cellular apoptosis,and alleviated mitochondrial damage.In addition,quercetin was more efficient than hyperoside in enhancing the expression of Nrf2-associated mRNAs,increasing the activities of superoxide dismutase(SOD),glutathione peroxidase(GSH-Px),and catalase(CAT),and reducing the cellular malondialdehyde(MDA)content.Quercetin was superior to hyperoside in prolonging the lifespan of worms,decreasing the accumulation of lipofuscin,inhibiting ROS production,and increasing the proportion of skn-1 in the nucleus.With the Nrf2 inhibitor ML385,we verified that quercetin and hyperoside primarily protected the cells against oxidative damage via the Nrf2 signalling pathway.Furthermore,molecular docking and dynamics simulations demonstrated that the quercetin-Kelch-like ECH-associated protein 1(Keap1)complex was more stable than the hyperoside-Keap1 complex.The stable structure of the complex might hinder the binding of Nrf2 and Keap1 to release Nrf2 and facilitate its entry into the nucleus to play an antioxidant role.Overall,quercetin had a better antioxidant than hyperoside.

外文关键词：

HyperosideQuercetinHepG2 cellOxidative damageNrf2 signalling pathway

作者：

Meijing Zhang、Gaoshuai Zhang、Xiangxing Meng、Xinxin Wang、Jiao Xie、Shaoshu Wang、Biao Wang、Jilite Wang、Suwen Liu、Qun Huang、Xu Yang、Jing Li、Hao Wang

展开 >

作者单位：

State Key Laboratory of Food Nutrition and Safety,Tianjin University of Science and Technology(TUST),Tianjin 300457,China

Key Laboratory of Environmental Pollution Monitoring and Disease Control,Ministry of Education,Guizhou Medical University,Guiyang 550025,China

College of Chemical Engineering and Materials Science,Tianjin University of Science and Technology(TUST),Tianjin 300457,China

Department of Agriculture,Hetao College,Bayannur 015000,China

College of Food Science & Technology,Hebei Normal University of Science and Technology,Qinhuangdao 066004,China

National Center of Supervision and Inspection for Processed Food Quality,Tianjin Institute for Food Safety Inspection Technology,Tianjin 300457,China

展开 >

基金：

Open Project Program of the State Key Laboratory of Food Nutrition and Safety,Tianjin University of Science and TechnologyOpen Project of the Key Laboratory of Environmental Pollution Monitoring and Disease Control,Ministry of Education,Guizhou M

项目编号：

SKLFNS-KF-202201GMU-2022-HJZ-06

出版年：

2024

DOI：

10.26599/FSHW.2022.9250155

食品科学与人类健康(英文)

CSTPCD

ISSN：

年,卷(期)：2024.13(4)

参考文献量1