Vine Flavone Ameliorates Glutamic Acid-Induced Neurotoxicity via MAPK Pathways.

Oxid Med Cell Longev

Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.

Published: November 2020

Glutamic acid (Glu) is a worldwide flavor enhancer with various positive effects. However, Glu-induced neurotoxicity has been reported less. (TH), a rare herbal plant in China, possesses high medicinal value. More studies paid attention to tuber of TH whereas vine part (THV) attracts fewer focus. In this study, we extracted and purified flavones from THV (THVF), and UPLC-TOF/MS showed THVF was consisted of 3-caffeoylquinic acid, 5-caffeoylquinic acid, quercetin-3-O-rutinoside, and kaempferol-3-O-rutinoside. , Glu caused severe cytotoxicity, genotoxicity, mitochondrial dysfunction, and oxidative damage to rat phaeochromocytoma (PC12) cells. Conversely, THVF attenuated Glu-induced toxicity via MAPK pathways. , the neurotoxicity triggered by Glu restrained the athletic ability in (). The treatment of THVF reversed the situation induced by Glu. In a word, Glu could cause neurotoxicity and THVF owns potential neuroprotective effects both and via MAPK pathways.

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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7118691PMC
http://dx.doi.org/10.1155/2020/7509612DOI Listing

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