中国食品学报2024,Vol.24Issue(5) :138-149.DOI:10.16429/j.1009-7848.2024.05.010

EPA/DHA型磷脂酰胆碱对MPP+诱导的SH-SY5Y细胞损伤的保护作用

Protective Effect of EPA/DHA-rich Phosphatidylcholine on SH-SY5Y Cells Injured by MPP+

葛丽君 卢蔚波 简士凯 郑慧敏 薛静
中国食品学报2024,Vol.24Issue(5) :138-149.DOI:10.16429/j.1009-7848.2024.05.010

EPA/DHA型磷脂酰胆碱对MPP+诱导的SH-SY5Y细胞损伤的保护作用

Protective Effect of EPA/DHA-rich Phosphatidylcholine on SH-SY5Y Cells Injured by MPP+

葛丽君 1卢蔚波 1简士凯 1郑慧敏 1薛静2
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作者信息

  • 1. 浙江工商大学海洋食品研究院 杭州 310012
  • 2. 浙江工商大学海洋食品研究院 杭州 310012;浙江工商大学 海洋食品精深加工关键技术省部共建协同创新中心 杭州 310012
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摘要

为探究EPA/DHA型磷脂酰胆碱(PCEPA/DHA)抗帕金森病(PD)的活性及其机制,采用MPP+诱导SH-SY5Y细胞构建PD体外模型,分析PCEPA/DHA干预对MPP+诱导的SH-SY5Y细胞活力、细胞形态及活性氧(ROS)水平等的影响,并结合转录组学技术筛选关键基因及通路.结果表明:1)PD造模的最佳条件为600 μmol/L MPP+处理SH-SY5Y细胞24h,PD模型组细胞相对活力下降(53.71±3.21)%;2)PCEPA/DHA可剂量依赖性增强MPP+诱导的SH-SY5Y细胞活力,改善细胞形态和降低细胞氧化应激水平;3)转录组学结果表明:PCEPA/DHA对MPP+诱导SH-SY5Y细胞的保护作用与改善线粒体功能障碍,改善多巴胺和突触核蛋白相关功能以及抑制细胞凋亡等密切相关.

Abstract

To investigate the anti-Parkinson's disease(PD)activity of EPA/DHA-rich phosphatidylcholine(PCEPA/DHA)and related mechanisms,MPP+-induced SH-SY5Y cells were used to construct a Parkinson's disease cell model,and the ef-fects of EPA/DHA-phosphatidylcholine(PCEPA/DHA)on the viability,cell morphology and ROS levels of MPP+-induced SH-SY5Y cells were analyzed,and the mechanism was explored by transcriptomic techniques.The results showed that the optimal condition for PD modeling was 600 μmol/L MPP+treatment of SH-SY5Y cells for 24 h.The relative cell viability of the PD model decreased by(53.71±3.21)%.PCEPA/DHA dose-dependently enhanced MPP+-induced SH-SY5Y cell viabili-ty,improved cell morphology and reduced cellular oxidative stress levels.Transcriptomic results showed that the protective effects of PCEPA/DHA on MPP+-induced SH-SY5Y cells were closely associated with improved mitochondrial dysfunction,im-proved dopamine and synuclein alpha-related functions,and inhibition of apoptosis.

关键词

EPA/DHA型磷脂酰胆碱/帕金森病/氧化应激/转录组学

Key words

PCEPA/DHA/Parkinson's disease/oxidative stress/transcriptomics

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基金项目

国家重点研发计划(2018YFC0311204)

出版年

2024
中国食品学报
中国食品科学技术学会

中国食品学报

CSTPCD北大核心EI
影响因子:1.079
ISSN:1009-7848
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参考文献量7
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