Hepatic fibrosis is a wound-healing process caused by prolonged liver damage and often occurs due to hepatic stellate cell activation in response to reactive oxygen species (ROS). Red raspberry has been found to attenuate oxidative stress, mainly because it is rich in bioactive components. In the current study, we investigated the inhibitory effects and associated molecular mechanisms of red raspberry extract (RBE) upon activated hepatic stellate cell (aHSC) in cellular and rat models. Serum alanine aminotransferase (ALT) and aspartate aminotransferase (AST) were increased in the dimethylnitrosamine (DMN)-applied samples, whereas treatment of RBE significantly suppressed the activities of these enzymes. In addition, a histopathological analysis demonstrated that RBE could substantially diminish the hepatic collagen content and alpha-smooth muscle actin (α-SMA) expression induced by DMN. Administration of 250 μg/mL RBE could also arrest the growth and enhance the apoptosis of activated HSC-T6 cells, which was accompanied with elevated levels of activated caspases and poly (ADP-ribose) polymerase (PARP) cleavage. Particularly, RBE application remarkably abolished oxidative damage within the cells and reduced the carbonylation of proteins, which was attributed to the upregulation of catalase, nuclear factor erythroid 2-related factor 2 (Nrf2), and heme oxygenase-1 (HO-1). Moreover, the knockdown of Nrf2 together with the RBE treatment synergistically abrogated the expression of α-SMA and promoted the level of peroxisome proliferator-activated receptor gamma (PPAR-γ), suggesting that RBE could mitigate the transdifferentiation of HSC in a Nrf2-independent manner. These findings implied that the application of RBE could effectively remove oxidative stress and relieve the activation of HSC via modulating the caspase/PARP, Nrf2/HO-1 and PPAR-γ pathways, which may allow the development of novel therapeutic strategies against chemical-caused liver fibrogenesis.
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http://dx.doi.org/10.1016/j.biopha.2021.112284 | DOI Listing |
J Food Sci
December 2024
College of Life Science, Northeast Forestry University, Harbin, China.
Red raspberries, valued for their nutrients and bioactive compounds, have broad uses in processing and healthy products. However, limited comprehensive research focused on the comparison of phenolic compounds of red raspberry, especially species cultivated in Northeast China, has been reported. This study aimed to conduct a thorough investigation of 24 red raspberry varieties in Northeast China for the first time, evaluating their phenolic compounds and antioxidant capacities.
View Article and Find Full Text PDFPlants (Basel)
December 2024
Department of Fruit Science, Faculty of Agriculture, University of Belgrade, 11080 Belgrade, Serbia.
Remontant raspberry cultivars originally produce fruit in the upper part of primocanes in the fall, but if retained over winter, they can produce a second crop in the lower part of the floricanes the following spring. Maintaining remontant cultivars to yield twice during the cane's growth cycle corresponds to a double-cropping system, which enables an increase in the total yield and the extension of the fruiting season. To date, there is little information on changes in fruit quality between primocane and floricane crops.
View Article and Find Full Text PDFInt J Genomics
November 2024
Department of General Surgery & Bio-Bank of General Surgery, The Fourth Affiliated Hospital of Harbin Medical University, Harbin 150001, China.
Red raspberry ( L.), which is an important nutritional source for human health, belongs to fruit crops of the Rosaceae family. Here, we used Pacific Biosciences single-molecule real-time (SMRT) sequencing and high-throughput chromosome conformation capture (Hi-C) sequencing technologies to assemble genomes and reported a high-quality L.
View Article and Find Full Text PDFFoods
November 2024
School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Fresh raspberries are highly perishable, but lactic acid bacteria fermentation offers a favourable method for developing healthy products. This study investigated the effects of fermentation on the nutrients and phytochemicals of red raspberry nectar using widely targeted metabolomics, as well as its antioxidant activity. The fermentation notably disrupted the raspberry tissue structure, reshaped its non-volatile composition, and increased its DPPH and hydroxyl free radical scavenging abilities.
View Article and Find Full Text PDFInt J Food Microbiol
January 2025
School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Guizhou, China; Centre for Nutrition and Food Science, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, QLD 4068, Australia. Electronic address:
Secondary metabolites are a group of invaluable phytochemicals in raspberries. Fermentation process leads to changes in the phytochemical composition of fruits. This study aimed to investigate the influence of Lacticaseibacillus paracasei subsp.
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