Chicoric acid improves neuron survival against inflammation by promoting mitochondrial function and energy metabolism

被引：39

作者：

Liu, Qian ^{[1
]}

Fang, Jie ^{[2
]}

Chen, PanPan ^{[1
]}

Die, Yun ^{[2
]}

Wang, Jing ^{[3
]}

Liu, Zhigang ^{[4
]}

Liu, Xuebo ^{[4
]}

机构：

[1] Northwest Univ, Coll Food Sci & Technol, Xian 710069, Shaanxi, Peoples R China

[2] Northwest Univ, Coll Lift Sci, Xian 710069, Shaanxi, Peoples R China

[3] Shaanxi Univ Sci & Technol, Sch Food & Biol Engn, Xian 710021, Shaanxi, Peoples R China

[4] Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China

来源：

FOOD & FUNCTION | 2019年 / 10卷 / 09期

基金：

中国国家自然科学基金;

关键词：

OXIDATIVE STRESS; AUTOPHAGY; RECEPTOR; CELLS; CROSSTALK; MICROGLIA; PATHWAY; COMPLEX; GLUCOSE; MARKER;

D O I：

10.1039/c9fo01417a

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

070307 [化学生物学]; 071010 [生物化学与分子生物学];

摘要：

Chicoric acid (CA), a major nutraceutical component of a typical Mediterranean vegetable, chicory, possesses excellent antioxidant and anti-inflammatory bioactivities. This work aimed to elucidate the effects of CA on neuron survival against inflammation and the underlying molecular mechanisms. Results demonstrated that CA promoted SH-SY5Y cells' autophagic vesicle formation, up-regulated autophagic elongation phase related gene expressions, and inhibited apoptosis stimulated by microglial conditioned culture medium (MCM). In addition, CA significantly improved mitochondrial function and regulated redox homeostasis related signaling pathways such as MAPKs and PI3K/AKT. MCM with CA notably increased the expressions of PGC-1 alpha, SIRT1 and enhanced the phosphorylation of AMPK, promoting energy metabolism. On the other hand, the underlying mechanisms of the intervention of CA in MCM-induced cell apoptosis were partly due to its direct protective effect on SH-SY5Y cells and inhibition of microglial inflammatory factor release. This establishes a theoretical foundation for neuro-nutrition intervention studies of natural functional food components, and provides new clues for developing health foods containing CA.

引用

页码：6157 / 6169

页数：13

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