The Preventive Mechanism of Anserine on Tert-Butyl Hydroperoxide-Induced Liver Injury in L-02 Cells via Regulating the Keap1-Nrf2 and JNK-Caspase-3 Signaling Pathways.

JNK-Caspase-3 Keap1-Nrf2 L-02 cell anrerine apoptosis liver injury oxidative stress

Journal

Marine drugs
ISSN: 1660-3397
Titre abrégé: Mar Drugs
Pays: Switzerland
ID NLM: 101213729

Informations de publication

Date de publication:
29 Aug 2023
Historique:
received: 02 08 2023
revised: 28 08 2023
accepted: 28 08 2023
medline: 27 9 2023
pubmed: 27 9 2023
entrez: 27 9 2023
Statut: epublish

Résumé

Anserine is a naturally occurring histidine dipeptide with significant antioxidant activities. This study aimed to investigate the preventive mechanism of anserine on tert-butyl hydroperoxide (TBHP)-induced liver damage in a normal human liver cell line (L-02 cells). The L-02 cells were pretreated with anserine (10, 20, and 40 mmol/L) and then induced with 400 μmol/L of TBHP for 4 h. The results showed that the survival rates of L-02 cells and the contents of GSH were significantly increased with the pretreatment of anserine; the activities of alanine aminotransferase (ALT) and aspartate aminotransferase (AST) in the extracellular fluid were sharply decreased; and the formation of reactive oxygen species (ROS), nuclear fragmentation, and apoptosis were significantly inhibited. In addition, anserine could bind to the Kelch domain of Kelch-like ECH-associated protein 1 (Keap1) with a binding force of -7.2 kcal/mol; the protein expressions of nuclear factor-erythroid 2-related factor-2 (Nrf2), quinone oxidoreductase 1 (NQO1), heme oxygenase-1 (HO-1), and Bcl-2 were upregulated by anserine in TBHP-induced L-02 cells, with the downregulation of p-JNK and caspase-3. In conclusion, anserine might alleviated liver injury in L-02 cells via regulating related proteins in the Keap1-Nrf2 and JNK-Caspase-3 signaling pathways.

Identifiants

pubmed: 37755089
pii: md21090477
doi: 10.3390/md21090477
pmc: PMC10532766
pii:
doi:

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Subventions

Organisme : National Key Research and Development Program
ID : 2019YFD0902004
Organisme : Guangdong Innovation Team of Seafood Green Processing Technology
ID : 2019KCXTD011

Déclaration de conflit d'intérêts

The authors declare no conflict of interest.

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Auteurs

Ming Chen (M)

College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.

Jing Luo (J)

College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.

Hongwu Ji (H)

College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China.
Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang 524088, China.
Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China.
Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.

Wenkui Song (W)

College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.

Di Zhang (D)

College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.

Weiming Su (W)

College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China.

Shucheng Liu (S)

College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China.
Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang 524088, China.
Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China.
Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.
Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.

Classifications MeSH