Professors Deng Zeyuan and Li Hongyan of Nanchang University: Cell membrane ligands work together to fight oxidation of phenolic acid and carotenoids in hydrogen peroxide-induced mouse myocardial cells

Citation
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, Deng Zeyuan, Li Hongyan, etc., of the National Key Laboratory of Food Science and Technology, Nanchang University School of Food, published the article Synergistic in the journal TOP
Food Chemistry
in the food field. antioxidant effects of phenolic acids and carotenes on H
2
O
2
-induced H9c2 cells: Role of cell transporters. This paper explores the effects of two types of phenolic acid (coffee acid, coumouric acid) on the absorption rate of two types of carotene (lycoprotein, β-carotene) in heart muscle cells (H9c2) in rats and membrane subject expression, and examines the possible mechanisms for carotenoid membrane ligands to affect the synergy between phenolic acid and carotenoids. This article will be published online March 30, 2021 in Food Chemistry magazine. Professor Li Hongyan is the correspondent for this article.
Highlights:
1. Antioxidant interactions between different types of phytochemicals
2. Proportion of antioxidant interactions to phytochemical compounding
3.SR-BI/CD36-Nrf2/HO-1 May be antioxidant interactions between carotenoids and phenolic acids One of the cell signaling pathraps
4. The interaction of dietary phytochemicals within cells should take into account their proportion and cell absorption rate
Introduction:
phenolic acid and carotenoids have been proven to be widely used in the treatment of chronic diseases such as antioxidant and anti-inflammatory diseases. Phenolic acids are more easily soluble in polar solvents (e.g. water, methanol, ethanol, etc.) and can be classified as water-soluble phytochemicals, while carotenoids are more easily soluble in non-polar solvents (e.g., propone, hexane, chloroform, etc.) and can be classified as lipophilic plant chemicals (lipophilic phytochemicals). Water-soluble and fat-soluble phytochemicals are widely present and abundant in daily diets (e.g., fruits, vegetables, grains, herbs, etc.) and have been shown to exhibit antioxidant interactions (synergy or antagonism) when mixed with each other. At the same time, studies have shown that whole-food diets (including fat-soluble and water-soluble phytochemicals) are more beneficial to maintaining health and fighting chronic diseases than eating a single phytochemical diet. Therefore, the antioxidant interaction between phytochemicals has become a research field that has been paid much attention to in recent years. However, most studies only illustrate the mechanisms of antioxidant interactions from the perspective of chemical models, e.g. carotenoids can be reduced and regenerated by other antioxidants, and different phytochemicals have different antioxidant mechanisms (e.g. electron transfer mechanisms and hydrogen atom transfer mechanisms). In fact, in the body, the bio-utilization of phytochemicals is an important factor affecting their antioxidant interactions.
The team of Deng Zeyuan and Professor Li Hongyan of Nanchang University's School of Food
explored the absorption rate and antioxidant interaction between two types of carotene (lycopen, β-carotene) in rat heart muscle cells (H9c2). The effects of phenolic acid on the expression of carotenoid membrane ligands (SR-BI and CD36) were studied, and the possible mechanisms for carotenoid membrane ligands to affect the synergy between phenolic acid and carotenoids against antioxidants were discussed.
Results and Discussion
study found that coffee acid and coriander acid can increase the absorption rate of β-carotene and lycoprotein in cells and increase the expression of membrane subjects SR-BI and CD36. The experiment pre-treated H9c2 cells with four phytochemicals and then induced the production of reactive oxygen (ROS) in H9c2 cells with hydrogen peroxide, and found that when the protein expression of SR-BI and CD36 was inhibited by inhibitors, the absorption rate of carotenoids in cells decreased and the level of ROS in cells increased. When β-carotene or lycoprotein and coffee acid or coriander acid compound use, coffee acid and coriander acid can improve the expression of SR-BI and CD36, thereby increasing the cell absorption rate of β-carotene and lycoprotein, so that intracellular ROS levels are reduced. At the same time, the complex group showed antioxidant synergy compared with the level of ROS in the cells of a single drug group. This phenomenon is significant when phenolic acid and carotenoid molar ratio is 2:1. The study also found that when protein expression in SR-BI and CD36 was inhibited by inhibitors, Nrf2 expression in the cellular antioxidant pathway decreased in the nucleus and downstream protein (HO-1, NQO1, GCLC) expression decreased. After re-matching with phenolic acid, Nrf2's expression in the nucleus of the cell increased, and the expression of its downstream protein (HO-1, NQO1, GCLC) increased, and the synergetic antioxidant effect was shown compared to a single drug group.
In summary, one of the mechanisms of interaction between phenolic acid and carotenoids after compounding may be due to phenolic acid increasing the expression of carotenoid-related membrane receptors, thereby increasing their cell absorption rate and increasing the content of carotenoids in cells;
Li Hongyan, Professor, School of Food, Nanchang University, a fixed member of the National Key Laboratory of Food Science and Technology, the first batch of high-level young talents in science and technology innovation in Jiangxi Province, and a young Jinggang scholar in Jiangxi Province. Vice Dean, School of Food, Nanchang University, And Vice Dean, Institute of International Food Innovation, Nanchang University. Executive Director of Jiangxi Micronutrients and Health Research Association, Member of nutrition prevention group of the Cancer Nutrition Professional Committee of China Anti-Cancer Association, member of the national "Nutrition Science and Technology Smart Health" Science and Technology Service Group - the first batch of young science and technology service group members, the director of Jiangxi Nutrition Society, the director of Jiangxi Food Science and Technology Association, and the local standard review committee of food safety in Jiangxi Province.
Has
presided over the National Natural Science Foundation, youth fund, two regional funds, China Postdoctoral Science Fund special fund, first-class support, food science and technology national key laboratory youth fund, Jiangxi Province outstanding young talent support, Jiangxi Province postdoctoral science fund on the first-class support, Jiangxi Province Natural Science Fund, enterprise horizontal and so on. The related research results were awarded the second prize (first), the second prize of young teachers in Ho Yingdong, the second prize of scientific and technological progress in Jiangxi Province, and the outstanding doctoral thesis in Jiangxi Province. The scientific research team won the first Jiangxi Province Innovation Competition Award and the Jiangxi Nutrition Society Outstanding Team Award. With the first author/communication author in J Agri Food Chem, Food Chem, J of Funct Food, etc. published more than 40 SCI articles, EI articles more than 10 articles, including 2 ESI high cited papers, 2 J Agri Food Chem cover articles, 2 Food and Funct cover articles, 1 leader 5000 - China's top fine science and technology journal academic papers.
Pan, Ph.D. in Nutrition and Food Hygiene, Nanchang University School of Food Science (2017-present), studied food science and engineering at Nanchang University from 2011 to 2015, and received a degree in this major and a bachelor's degree in English in 2015. He studied nutrition and hygiene at Nanchang University's School of Food from 2015 to 2017 and received his Ph.D. from 2017. The research direction is natural products. Dr. Shuo published 5 articles in English, Chinese 1 ei article, including 3 SCI papers in one district. The articles were published in journals such as Journal of Agricultural and Food Chemistry, Food Chemistry, Journal of Food Science, and more.
(The article "Synergistic antioxidant effects of phenolic acids and carotenes on H
2
O
2
-induced H9c2 cells: Role of cell film transporters published online at
Food Chemistry
)