Blueberry Anthocyanins Extract Attenuates Acrylamide-Induced Oxidative Stress and Neuroinflammation in Rats.
Blueberry Anthocyanins Extract Attenuates Acrylamide-Induced Oxidative Stress and Neuroinflammation in Rats.
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DOI：
10.1155/2022/7340881
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发表时间：
2022
影响因子：
--
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丙烯酰胺(AA)是一种广泛存在于环境和饮食中的神经毒素，可在大脑中引起氧化应激和相关的炎症。花色苷广泛存在于天然抗氧化剂和抗炎植物化学物质中。本实验研究了蓝莓花色苷提取物(BAE)对AA所致大鼠神经毒性的保护作用。BAE175 mg/(kg·d)灌胃给药，前7d灌胃给药，以后12d(35 mg/kg体重·d-1)联合灌胃给AA。结果表明，BAE可显著降低丙二醛(MDA)生成，升高谷胱甘肽(GSH)和抗氧化酶水平，抑制小胶质细胞活化、星形胶质细胞反应和促炎细胞因子的表达。此外，BaE还可上调细胞外信号相关蛋白/cAMP反应元件结合蛋白/脑源性神经营养因子途径，并减轻AA暴露后淀粉样β蛋白(Aβ)1-42和1-40的积聚。因此，BAE可减轻AA诱导的神经元坏死和突触体相关蛋白25(SNAP-25)在海马区和大脑皮层的下调。综上所述，BAE对AA诱导的氧化应激和神经炎症具有保护作用。
Acrylamide (AA) is a widespread environmental and dietary-derived neurotoxin, which can induce oxidative stress and associated inflammation in the brain. Anthocyanins widely occur as natural antioxidant and anti-inflammatory phytochemicals. Herein, the protective effects of blueberry anthocyanins extract (BAE) against AA-induced neurotoxicity were investigated in rats. The rats were pretreated with BAE (175 mg/kg body weight/day) by oral gavage for the first 7 days, followed by the co-administration of BAE and AA (35 mg/kg body weight/day) by oral gavage for the next 12 days. Results showed that BAE significantly decreased the malondialdehyde (MDA) production, and increased glutathione (GSH) and antioxidant enzyme levels; and it also suppressed microglial activation, astrocytic reaction, and pro-inflammatory cytokine expressions. Furthermore, BAE elevated the extracellular signal-related kinase (ERK)/cAMP response elements binding protein (CREB)/brain-derived neurotrophic factor (BDNF) pathway, and relieved the accumulation of amyloid beta (Aβ) 1-42 and 1-40 after AA exposure. Consequently, AA-induced neuronal necrosis and downregulation of synaptosomal-associated protein 25 (SNAP-25) were attenuated by BAE in the hippocampus and cerebral cortex. In conclusion, BAE can exert a protective function on neurons and synapses against AA-induced oxidative stress and neuroinflammation.
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影响因子：
5.6
作者：
Lech MA;Leśkiewicz M;Kamińska K;Rogóż Z;Lorenc-Koci E
通讯作者：
Lorenc-Koci E
影响因子：
6.1
作者：
Ghaffari, Hadi;Venkataramana, M.;Prakash, H. S.
通讯作者：
Prakash, H. S.
影响因子：
2.8
作者：
Erdemli, M. E.;Turkoz, Y.;Dogan, Z.
通讯作者：
Dogan, Z.
影响因子：
6.1
作者：
Chen, Shasha;Zhou, Haonan;Suo, Yourui
通讯作者：
Suo, Yourui
影响因子：
4.2
作者：
Khan, Muhammad Sohail;Ali, Tahir;Kim, Myeong Ok
通讯作者：
Kim, Myeong Ok