Osteoarthritis (OA) is a heterogeneous disease that affects the entire joint. Its pathogenesis involves hypertrophy and hyperplasia of synovial cells and polarization infiltration of macrophages, in which macrophages, as a potential target, can delay the progression of the disease by improving the immune microenvironment in OA. To investigate the role and regulatory mechanism of Carveol in cartilage and synovial macrophage reprogramming and crosstalk during the development of OA. RAW264.7 mouse macrophage cell line was mainly used to stimulate macrophages to polarization towards M1 and M2 by LPS, IL4+IL13, respectively. Different concentrations of Carveol were given to intervene, and macrophage culture medium was collected to intervene mouse C57BL6J chondrocytes. ROS assay kit, western blotting, cellular immunofluorescence, scanning microscope and section histology were used to evaluate the effect of Carveol on anti-M1-polarization, M2-polarization promotion and cartilage protection. The mouse destabilization of medial meniscus (DMM) model was observed by micro-CT scan and histology. We found that CA could inhibit the increase of macrophage inflammation level under the intervention of LPS and promote the production of M2 anti-inflammatory substances under the intervention of IL-4+IL13. In addition, Carveol activated NRF2/HO-1/NQO1 pathway and enhanced ROS clearance in chondrocytes under the intervention of macrophage culture medium. The phosphorylation of I-κBα is inhibited, which further reduces the phosphorylation of P65 downstream of nuclear factor-κB (NF-κB) signaling pathway. In addition, Carveol inhibits mitogen activated protein kinase (MAPK) signaling molecules P-JNK, P-ERK and P-P38, and inhibits the production of inflammatory mediators. In vivo, Carveol can reduce osteophytes and bone spurs induced by DMM, reduce hypertrophy of synovial cells, reduce infiltration of macrophages, inhibit subchondral bone destruction, and reduce articular cartilage erosion. Our study suggests that synovial macrophages are potential targets for OA treatment, and Carveol is an effective candidate for OA treatment.
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http://dx.doi.org/10.1016/j.cbi.2023.110781 | DOI Listing |
Environ Sci Pollut Res Int
January 2025
Department of Catalytic and Sorbent Materials Engineering, Faculty of Chemical Technology and Engineering, West Pomeranian University of Technology in Szczecin, Piastów Ave. 42, 71-065, Szczecin, Poland.
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November 2024
Department of Postharvest Science, Trade, Supply Chain and Sensory Evaluation, Institute of Food Science and Technology, Hungarian University of Agricultural and Life Sciences, 29-43 Villányi út, H-1118 Budapest, Hungary.
A comprehensive analysis of the volatile components of 11 different cherry tomato pastes (Tesco Extra, Orange, Zebra, Yellow, Round Netherland, Mini San Marzano, Spar truss, Tesco Sunstream, Paprikakertész, Mc Dreamy, and Tesco Eat Fresh) commercially available in Hungary was performed. In order to ensure the reliability and accuracy of the measurement, the optimal measurement conditions were first determined. SPME (solid-phase microextraction) fiber coating, cherry tomato paste treatment, and SPME sampling time and temperature were optimized.
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December 2024
Department of Pharmacology and Toxicology, College of Pharmacy, Prince Sattam bin Abdul Aziz University, Al-Kharj, Saudi Arabia.
Food Res Int
December 2024
College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, State Key Laboratory of Fluid Power and Mechatronic Systems, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China. Electronic address:
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February 2025
College of Biosystems Engineering and Food Science, National-Local Joint Engineering Research Center of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, PR China; Ningbo Innovation Center, Zhejiang University, Ningbo 315100, PR China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, PR China. Electronic address:
Citrus essential oils (EOs) are renowned for their aroma, but thermal extraction methods can introduce undesirable cooking and pungent odors. The specific compounds responsible for these off-flavors and their perception mechanisms remain unclear. This study investigated the flavor differences between cold pressing (CP) and hydro-distilled (HD) extracted essential oils from sweet oranges (SEOs) using flavoromics strategy.
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