Natural Compound Resveratrol Attenuates TNF-Alpha-Induced Vascular Dysfunction in Mice and Human Endothelial Cells: The Involvement of the NF-κB Signaling Pathway.
Natural Compound Resveratrol Attenuates TNF-Alpha-Induced Vascular Dysfunction in Mice and Human Endothelial Cells: The Involvement of the NF-κB Signaling Pathway.
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DOI:
10.3390/ijms222212486
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发表时间:
2021-11-19
影响因子:
5.6
通讯作者:
Jia Z
中科院分区:
文献类型:
--
作者:
Nallasamy P;Kang ZY;Sun X;Anandh Babu PV;Liu D;Jia Z
Resveratrol, a natural compound in grapes and red wine, has drawn attention due to potential cardiovascular-related health benefits. However, its effect on vascular inflammation at physiologically achievable concentrations is largely unknown. In this study, resveratrol in concentrations as low as 1 μm suppressed TNF-α-induced monocyte adhesion to human EA.hy926 endothelial cells (ECs), a key event in the initiation and development of atherosclerosis. Low concentrations of resveratrol (0.25–2 μm) also significantly attenuated TNF-α-stimulated mRNA expressions of MCP-1/CCL2 and ICAM-1, which are vital mediators of EC-monocyte adhesion molecules and cytokines for cardiovascular plaque formation. Additionally, resveratrol diminished TNF-α-induced IκB-α degradation and subsequent nuclear translocation of NF-κB p65 in ECs. In the animal study, resveratrol supplementation in diet significantly diminished TNF-α-induced increases in circulating levels of adhesion molecules and cytokines, monocyte adhesion to mouse aortic ECs, F4/80-positive macrophages and VCAM-1 expression in mice aortas and restored the disruption in aortic elastin fiber caused by TNF-α treatment. The animal study also confirmed that resveratrol blocks the activation of NF-κB In Vivo. In conclusion, resveratrol at physiologically achievable concentrations displayed protective effects against TNF-α-induced vascular endothelial inflammation in vitro and In Vivo. The ability of resveratrol in reducing inflammation may be associated with its role as a down-regulator of the NF-κB pathway.
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影响因子:
5.6
作者:
Arida A;Protogerou AD;Kitas GD;Sfikakis PP
通讯作者:
Sfikakis PP
影响因子:
5.4
作者:
Fan Y;Liu L;Fang K;Huang T;Wan L;Liu Y;Zhang S;Yan D;Li G;Gao Y;Lv Y;Chen Y;Tu Y
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Tu Y
影响因子:
37.8
作者:
Bonow, RO;Smaha, LA;Lenfant, C
通讯作者:
Lenfant, C
影响因子:
3.4
作者:
Cong, Xiaoqiang;Li, Ying;Liu, Ya
通讯作者:
Liu, Ya
DOI:
10.1016/j.jnutbio.2014.11.008
发表时间:
2015-03
期刊:
The Journal of nutritional biochemistry
影响因子:
--
作者:
Jia Z;Nallasamy P;Liu D;Shah H;Li JZ;Chitrakar R;Si H;McCormick J;Zhu H;Zhen W;Li Y
通讯作者:
Li Y