C-phycocyanin reduces inflammation by inhibiting NF-κB activity through downregulating PDCD5 in lipopolysaccharide-induced RAW 264.7 macrophages
C-phycocyanin (C-PC), a type of functional food colourant, plays a significant role in regulating inflammatory responses. However, its underlying anti-inflammatory mechanism remains unknown. Previously, we have established a 35S in vivo/vitro labelling analysis for dynamic proteomic (SiLAD) technolo...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2018-03-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464618300082 |
| _version_ | 1818409986732064768 |
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| author | Shuai Hao Yan Yan Weiwei Huang Fei Gai Junpo Wang Liyun Liu Chengtao Wang |
| author_facet | Shuai Hao Yan Yan Weiwei Huang Fei Gai Junpo Wang Liyun Liu Chengtao Wang |
| author_sort | Shuai Hao |
| collection | DOAJ |
| description | C-phycocyanin (C-PC), a type of functional food colourant, plays a significant role in regulating inflammatory responses. However, its underlying anti-inflammatory mechanism remains unknown. Previously, we have established a 35S in vivo/vitro labelling analysis for dynamic proteomic (SiLAD) technology. Unlike traditional proteomic methods, SiLAD exclusively detects synthesis rates instead of accumulated amounts through 35S pulse labelling of newly synthesized proteins, providing a high sensitive way for analysing protein alterations. In this work, we applied SiLAD to explore the anti-inflammatory mechanism of C-PC. We found that the protein synthesis rates were specifically detected and visualised. Strikingly, network analysis suggested programmed cell death 5 protein (PDCD5) was involved in C-PC mediated anti-inflammatory process. Phenotyping experiments demonstrated that C-PC could reduce inflammation through down-regulating PDCD5-NF-κB signaling. These results provided important information for the regulation of C-PC, and offered a novel perspective for regulatory mechanism of functional food. |
| first_indexed | 2024-12-14T10:08:21Z |
| format | Article |
| id | doaj.art-41779926e4344b598abfe0400147c144 |
| institution | Directory Open Access Journal |
| issn | 1756-4646 |
| language | English |
| last_indexed | 2024-12-14T10:08:21Z |
| publishDate | 2018-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Functional Foods |
| spelling | doaj.art-41779926e4344b598abfe0400147c1442022-12-21T23:07:05ZengElsevierJournal of Functional Foods1756-46462018-03-01422129C-phycocyanin reduces inflammation by inhibiting NF-κB activity through downregulating PDCD5 in lipopolysaccharide-induced RAW 264.7 macrophagesShuai Hao0Yan Yan1Weiwei Huang2Fei Gai3Junpo Wang4Liyun Liu5Chengtao Wang6Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, 100048, ChinaBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, 100048, ChinaBeijing Novogene Bioinformatics Technology Co., Ltd, Beijing 100083, ChinaBeijing Novogene Bioinformatics Technology Co., Ltd, Beijing 100083, ChinaBeijing Bangfei Biosciences Co., Ltd, Beijing 102206, ChinaState Key Laboratory of Infectious Disease Prevention and Control, National Institute for Communicable Disease Control and Prevention, Collaborative Innovation Center for Diagnosis and Treatment of Infectious Disease, Chinese Center for Disease Control and Prevention, Beijing 102206, China; Corresponding authors at: Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, No. 11 Fucheng Road, Haidian District, Beijing 100048, China (C. Wang); State Key Laboratory of Infectious Disease Prevention and Control, National Institute for Communicable Disease Control and Prevention, Chinese Center for Disease Control and Prevention, P.O. Box 5, Changping, Beijing 102206, China (L. Liu).Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, 100048, China; Corresponding authors at: Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, No. 11 Fucheng Road, Haidian District, Beijing 100048, China (C. Wang); State Key Laboratory of Infectious Disease Prevention and Control, National Institute for Communicable Disease Control and Prevention, Chinese Center for Disease Control and Prevention, P.O. Box 5, Changping, Beijing 102206, China (L. Liu).C-phycocyanin (C-PC), a type of functional food colourant, plays a significant role in regulating inflammatory responses. However, its underlying anti-inflammatory mechanism remains unknown. Previously, we have established a 35S in vivo/vitro labelling analysis for dynamic proteomic (SiLAD) technology. Unlike traditional proteomic methods, SiLAD exclusively detects synthesis rates instead of accumulated amounts through 35S pulse labelling of newly synthesized proteins, providing a high sensitive way for analysing protein alterations. In this work, we applied SiLAD to explore the anti-inflammatory mechanism of C-PC. We found that the protein synthesis rates were specifically detected and visualised. Strikingly, network analysis suggested programmed cell death 5 protein (PDCD5) was involved in C-PC mediated anti-inflammatory process. Phenotyping experiments demonstrated that C-PC could reduce inflammation through down-regulating PDCD5-NF-κB signaling. These results provided important information for the regulation of C-PC, and offered a novel perspective for regulatory mechanism of functional food.http://www.sciencedirect.com/science/article/pii/S1756464618300082C-phycocyaninAnti-inflammationDynamic proteomicsProgrammed cell death 5 proteinNF-κB pathway |
| spellingShingle | Shuai Hao Yan Yan Weiwei Huang Fei Gai Junpo Wang Liyun Liu Chengtao Wang C-phycocyanin reduces inflammation by inhibiting NF-κB activity through downregulating PDCD5 in lipopolysaccharide-induced RAW 264.7 macrophages Journal of Functional Foods C-phycocyanin Anti-inflammation Dynamic proteomics Programmed cell death 5 protein NF-κB pathway |
| title | C-phycocyanin reduces inflammation by inhibiting NF-κB activity through downregulating PDCD5 in lipopolysaccharide-induced RAW 264.7 macrophages |
| title_full | C-phycocyanin reduces inflammation by inhibiting NF-κB activity through downregulating PDCD5 in lipopolysaccharide-induced RAW 264.7 macrophages |
| title_fullStr | C-phycocyanin reduces inflammation by inhibiting NF-κB activity through downregulating PDCD5 in lipopolysaccharide-induced RAW 264.7 macrophages |
| title_full_unstemmed | C-phycocyanin reduces inflammation by inhibiting NF-κB activity through downregulating PDCD5 in lipopolysaccharide-induced RAW 264.7 macrophages |
| title_short | C-phycocyanin reduces inflammation by inhibiting NF-κB activity through downregulating PDCD5 in lipopolysaccharide-induced RAW 264.7 macrophages |
| title_sort | c phycocyanin reduces inflammation by inhibiting nf κb activity through downregulating pdcd5 in lipopolysaccharide induced raw 264 7 macrophages |
| topic | C-phycocyanin Anti-inflammation Dynamic proteomics Programmed cell death 5 protein NF-κB pathway |
| url | http://www.sciencedirect.com/science/article/pii/S1756464618300082 |
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