Polyphenolics from <i>Syzygium brachythyrsum</i> Inhibits Oxidized Low-Density Lipoprotein-Induced Macrophage-Derived Foam Cell Formation and Inflammation
Evidence suggests that the immunomodulatory property of polyphenols may also contribute to the reduction of cardiovascular risk. In the present study, we investigated the polyphenol extraction (PE) from <i>Syzygium brachythyrsum</i>, a functional food resource in south China, regarding t...
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| Format: | Article |
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MDPI AG
2022-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/21/3543 |
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| author | Xue-Lian Chen Pu-Lin Liang Ming-Jiong Gong Ya Xu Liang Zhang Xiao-Hui Qiu Jing Zhang Zhi-Hai Huang Wen Xu |
| author_facet | Xue-Lian Chen Pu-Lin Liang Ming-Jiong Gong Ya Xu Liang Zhang Xiao-Hui Qiu Jing Zhang Zhi-Hai Huang Wen Xu |
| author_sort | Xue-Lian Chen |
| collection | DOAJ |
| description | Evidence suggests that the immunomodulatory property of polyphenols may also contribute to the reduction of cardiovascular risk. In the present study, we investigated the polyphenol extraction (PE) from <i>Syzygium brachythyrsum</i>, a functional food resource in south China, regarding the protective effect on inhibiting foam cell formation and the underlying molecular mechanism based on an ox-LDL-induced RAW264.7 macrophage model. The results of Oil Red O staining, Dil-ox-LDL fluorescent staining, and cholesterol efflux experiments showed that PE, and its two phenolics brachythol B (BB) and ethyl gallate (EG), significantly inhibited the foam cell formation, which may be associated with reducing the expression of SR-A1 and CD36 while increasing expression of SR-B1, ABCG1, and PPARγ. In addition, BB and EG also reduce the inflammatory response by down-regulating the expression of NF-κB and MAPK signal pathway proteins, thereby inhibiting the expression of inflammatory factors. Altogether, PE and its two components BB and EG attenuated foam cell formation and macrophage inflammation response. |
| first_indexed | 2024-03-09T19:04:24Z |
| format | Article |
| id | doaj.art-411551e0592b49db8d3ca01c021a6089 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T19:04:24Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-411551e0592b49db8d3ca01c021a60892023-11-24T04:42:29ZengMDPI AGFoods2304-81582022-11-011121354310.3390/foods11213543Polyphenolics from <i>Syzygium brachythyrsum</i> Inhibits Oxidized Low-Density Lipoprotein-Induced Macrophage-Derived Foam Cell Formation and InflammationXue-Lian Chen0Pu-Lin Liang1Ming-Jiong Gong2Ya Xu3Liang Zhang4Xiao-Hui Qiu5Jing Zhang6Zhi-Hai Huang7Wen Xu8Key Laboratory of Quality Evaluation of Chinese Medicine of the Guangdong Provincial Medical Products Administration, The Second Clinical College, Guangzhou University of Chinese Medicine, Guangzhou 510006, ChinaKey Laboratory of Quality Evaluation of Chinese Medicine of the Guangdong Provincial Medical Products Administration, The Second Clinical College, Guangzhou University of Chinese Medicine, Guangzhou 510006, ChinaKey Laboratory of Quality Evaluation of Chinese Medicine of the Guangdong Provincial Medical Products Administration, The Second Clinical College, Guangzhou University of Chinese Medicine, Guangzhou 510006, ChinaKey Laboratory of Quality Evaluation of Chinese Medicine of the Guangdong Provincial Medical Products Administration, The Second Clinical College, Guangzhou University of Chinese Medicine, Guangzhou 510006, ChinaState Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, ChinaKey Laboratory of Quality Evaluation of Chinese Medicine of the Guangdong Provincial Medical Products Administration, The Second Clinical College, Guangzhou University of Chinese Medicine, Guangzhou 510006, ChinaKey Laboratory of Quality Evaluation of Chinese Medicine of the Guangdong Provincial Medical Products Administration, The Second Clinical College, Guangzhou University of Chinese Medicine, Guangzhou 510006, ChinaKey Laboratory of Quality Evaluation of Chinese Medicine of the Guangdong Provincial Medical Products Administration, The Second Clinical College, Guangzhou University of Chinese Medicine, Guangzhou 510006, ChinaKey Laboratory of Quality Evaluation of Chinese Medicine of the Guangdong Provincial Medical Products Administration, The Second Clinical College, Guangzhou University of Chinese Medicine, Guangzhou 510006, ChinaEvidence suggests that the immunomodulatory property of polyphenols may also contribute to the reduction of cardiovascular risk. In the present study, we investigated the polyphenol extraction (PE) from <i>Syzygium brachythyrsum</i>, a functional food resource in south China, regarding the protective effect on inhibiting foam cell formation and the underlying molecular mechanism based on an ox-LDL-induced RAW264.7 macrophage model. The results of Oil Red O staining, Dil-ox-LDL fluorescent staining, and cholesterol efflux experiments showed that PE, and its two phenolics brachythol B (BB) and ethyl gallate (EG), significantly inhibited the foam cell formation, which may be associated with reducing the expression of SR-A1 and CD36 while increasing expression of SR-B1, ABCG1, and PPARγ. In addition, BB and EG also reduce the inflammatory response by down-regulating the expression of NF-κB and MAPK signal pathway proteins, thereby inhibiting the expression of inflammatory factors. Altogether, PE and its two components BB and EG attenuated foam cell formation and macrophage inflammation response.https://www.mdpi.com/2304-8158/11/21/3543<i>Syzygium brachythyrsum</i>polyphenolsfoam cellox-LDLcholesterolinflammation |
| spellingShingle | Xue-Lian Chen Pu-Lin Liang Ming-Jiong Gong Ya Xu Liang Zhang Xiao-Hui Qiu Jing Zhang Zhi-Hai Huang Wen Xu Polyphenolics from <i>Syzygium brachythyrsum</i> Inhibits Oxidized Low-Density Lipoprotein-Induced Macrophage-Derived Foam Cell Formation and Inflammation Foods <i>Syzygium brachythyrsum</i> polyphenols foam cell ox-LDL cholesterol inflammation |
| title | Polyphenolics from <i>Syzygium brachythyrsum</i> Inhibits Oxidized Low-Density Lipoprotein-Induced Macrophage-Derived Foam Cell Formation and Inflammation |
| title_full | Polyphenolics from <i>Syzygium brachythyrsum</i> Inhibits Oxidized Low-Density Lipoprotein-Induced Macrophage-Derived Foam Cell Formation and Inflammation |
| title_fullStr | Polyphenolics from <i>Syzygium brachythyrsum</i> Inhibits Oxidized Low-Density Lipoprotein-Induced Macrophage-Derived Foam Cell Formation and Inflammation |
| title_full_unstemmed | Polyphenolics from <i>Syzygium brachythyrsum</i> Inhibits Oxidized Low-Density Lipoprotein-Induced Macrophage-Derived Foam Cell Formation and Inflammation |
| title_short | Polyphenolics from <i>Syzygium brachythyrsum</i> Inhibits Oxidized Low-Density Lipoprotein-Induced Macrophage-Derived Foam Cell Formation and Inflammation |
| title_sort | polyphenolics from i syzygium brachythyrsum i inhibits oxidized low density lipoprotein induced macrophage derived foam cell formation and inflammation |
| topic | <i>Syzygium brachythyrsum</i> polyphenols foam cell ox-LDL cholesterol inflammation |
| url | https://www.mdpi.com/2304-8158/11/21/3543 |
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