Osteoarthritis (OA) is a typical degenerative disease that mainly appears in the elderly aged 65 and over. OA is characterized by inflammation and decomposition of the cartilage matrix due to irreversible wear and tear. , a green macroalgae species, contains polysaccharides, amino acids, polyunsaturated fatty acids, and polyphenols, which are major active components responsible for anti-inflammatory and antioxidant effects. This study evaluated the chondro-protective effect of 30% prethanol extract of (30% PeUP). Rat primary chondrocytes were pre-treated with 30% PeUP for 1 h before interleukin-1β (10 ng/mL) stimulation. The production of nitrite, prostaglandin E (PGE), collagen type II (Col II), and aggrecan (ACAN) were detected by Griess reagent and enzyme-linked immunosorbent assay. The protein expression levels of inducible nitric oxide synthase (iNOS), cyclooxygenase (COX)-2, matrix metalloproteinase (MMP)-1, MMP-3, MMP-13, a disintegrin and metalloproteinase with thrombospondin (ADAMTS)-4, ADAMTS-5, and mitogen-activated protein kinases (MAPKs) (extracellular signal-regulated kinase 1/2, c-Jun N-terminal kinase, and p38) were assessed by western blot. Thirty percent of PeUP significantly inhibited the expression of nitrite, iNOS, PGE, COX-2, MMP-1, MMP-3, MMP-13, ADMATS-4, and ADMATS-5 in interleukin (IL)-1β-stimulated chondrocytes. Moreover, 30% PeUP decreased the IL-1β-induced degradation of Col II and ACAN. Additionally, 30% of PeUP suppressed IL-1β-induced phosphorylation of MAPKs. Therefore, 30% PeUP is a potential therapeutic agent to mitigate OA progression.
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http://dx.doi.org/10.3746/pnf.2023.28.1.43 | DOI Listing |
Prev Nutr Food Sci
March 2023
Marine Healthcare Research and Evaluation Center, Chosun University, Jeonnam 59146, Korea.
Osteoarthritis (OA) is a typical degenerative disease that mainly appears in the elderly aged 65 and over. OA is characterized by inflammation and decomposition of the cartilage matrix due to irreversible wear and tear. , a green macroalgae species, contains polysaccharides, amino acids, polyunsaturated fatty acids, and polyphenols, which are major active components responsible for anti-inflammatory and antioxidant effects.
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