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Feng W, Lv C, Cheng L, Song X, Li X, Xie H, Chen S, Wang X, Xue L, Zhang C, Kou J, Wang L, Zhao H. Targeting ERS-mitophagy in hippocampal neurons to explore the improvement of memory by tea polyphenols in aged type 2 diabetic rats. Free Radic Biol Med 2024; 213:293-308. [PMID: 38286317 DOI: 10.1016/j.freeradbiomed.2024.01.044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/30/2023] [Revised: 01/15/2024] [Accepted: 01/26/2024] [Indexed: 01/31/2024]
Abstract
Increasing evidence demonstrated that mitophagy and endoplasmic reticulum stress (ERS) was closely associated with memory decline in elderly type 2 diabetes mellitus (T2DM). Tea polyphenols (TP), an excellent natural antioxidant, has been reported to have neuroprotective properties in aging and diabetes, but the underlying mechanisms are still not fully understood. This study targets ERS-mitophagy in hippocampal neurons to investigate the improvement effect of memory in aged T2DM rats by TP. Rats were randomly divided into the control group, the aged group, the aged T2DM model group, the TP 75, 150, 300 mg/kg groups. TP 300 mg/kg ameliorated mitophagy by decreasing the levels of p-mTOR (S2448), P62 and HSP60 and increasing the levels of PINK1 and Parkin, the ratio of LC3Ⅱ/LC3Ⅰ, co-localization of LC3 and HSP60 and the number of autophagosomes and autolysosomes. TP 300 mg/kg attenuated ERS by downregulating the levels of p-PERK, p-eIF2α, ATF4, GRP78 and restoring the ER structure. To further verify epigallocatechin gallate (EGCG), which is the main active component of TP, enhanced mitophagy by inhibiting ERS, PC12 cells were pretreated with ERS activator tunicamycin (TM) or ERS inhibitor 4-phenylbutyric acid (4-PBA). The results showed that the improvement of mitophagy by EGCG was inhibited by TM and promoted by 4-PBA. Collectively, ERS-mitophagy in hippocampal neurons plays a key role in the improvement of memory by TP in aged T2DM rats. This study will provide a new perspective and strategy for the prevention of memory decline in elderly with T2DM.
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Affiliation(s)
- Wenjuan Feng
- Department of Nutrition and Food Hygiene, School of Public Health, Shanxi Medical University, Taiyuan, Shanxi, 030001, PR China
| | - Chenhui Lv
- Department of Nutrition and Food Hygiene, School of Public Health, Shanxi Medical University, Taiyuan, Shanxi, 030001, PR China
| | - Le Cheng
- Department of Nutrition and Food Hygiene, School of Public Health, Shanxi Medical University, Taiyuan, Shanxi, 030001, PR China
| | - Xin Song
- Department of Nutrition and Food Hygiene, School of Public Health, Shanxi Medical University, Taiyuan, Shanxi, 030001, PR China
| | - Xuemin Li
- Center for Disease Control and Prevention in Shanxi Province, Taiyuan, Shanxi, 030012, PR China
| | - Haoran Xie
- Department of Nutrition and Food Hygiene, School of Public Health, Shanxi Medical University, Taiyuan, Shanxi, 030001, PR China
| | - Shuangzhi Chen
- Department of Nutrition and Food Hygiene, School of Public Health, Shanxi Medical University, Taiyuan, Shanxi, 030001, PR China
| | - Xi Wang
- Department of Nutrition and Food Hygiene, School of Public Health, Shanxi Medical University, Taiyuan, Shanxi, 030001, PR China
| | - Lushan Xue
- Department of Nutrition and Food Hygiene, School of Public Health, Shanxi Medical University, Taiyuan, Shanxi, 030001, PR China
| | - Cheng Zhang
- Department of Nutrition and Food Hygiene, School of Public Health, Shanxi Medical University, Taiyuan, Shanxi, 030001, PR China
| | - Jie Kou
- Department of Nutrition and Food Hygiene, School of Public Health, Shanxi Medical University, Taiyuan, Shanxi, 030001, PR China
| | - Lili Wang
- Department of Nutrition and Food Hygiene, School of Public Health, Shanxi Medical University, Taiyuan, Shanxi, 030001, PR China
| | - Haifeng Zhao
- Department of Nutrition and Food Hygiene, School of Public Health, Shanxi Medical University, Taiyuan, Shanxi, 030001, PR China; Key Laboratory of Coal Environmental Pathogenicity and Prevention (Shanxi Medical University), Ministry of Education, PR China.
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Kimizoğlu O, Kirca ND, Kandis S, Micili SC, Harzadin NU, Kocturk S. Daily Consumption of High-Polyphenol Olive Oil Enhances Hippocampal Neurogenesis in Old Female Rats. JOURNAL OF THE AMERICAN NUTRITION ASSOCIATION 2023; 42:668-677. [PMID: 36416641 DOI: 10.1080/27697061.2022.2144540] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 10/03/2022] [Accepted: 10/31/2022] [Indexed: 06/16/2023]
Abstract
OBJECTIVE The aim of this study is to evaluate the effect of daily consumption of high-polyphenol (HP) olive oil on neurogenesis by investigating neuronal cell proliferation and maturation in the hippocampus of old rats, and to evaluate the relationship between neurogenesis, spatial memory, and anxiety-like behavior. METHODS A total of 34 female, 20-22-month-old Sprague Dawley rats were divided into three groups: control group, low-polyphenol (LP) group, and high-polyphenol (HP) group. The animals were fed distilled water, LP olive oil and HP-extra virgin olive oil, respectively for 6 weeks using an oral gavage. At 43 days, animals were tested using the Morris Water Maze to evaluate spatial memory, and the Open-field test to evaluate anxiety-like behavior. Neural cell proliferation in the dentate gyrus (DG) was determined by BrdU labeling and Nestin protein expression. Neuronal maturation was determined by NeuN labeling. Synaptic density in the hippocampus and prefrontal cortex was examined by measuring Synaptophysin (SYN) levels. Hippocampal Calbindin levels were measured to assess cellular calcium metabolism. RESULTS Daily consumption of HP olive oil significantly improved cell proliferation and neuronal maturation in the DG of old rats. HP-olive oil significantly increased SYN levels in the prefrontal cortex, and nestin and calbindin levels in the hippocampus (p < 0.05). LP olive oil diet has shown no effect on any parameter (p > 0.05). We also did not find any statistically significant difference between the groups in terms of spatial memory and anxiety-like behavior (p > 0.05). CONCLUSION Our study is first to show that daily consumption of HP-olive oil enhances hippocampal neurogenesis in old rats, which has been confirmed by proliferation and maturation biomarkers. In addition, increased SYN and calbindin levels showed that the generated cells were also functionally developed in the HP group. We suggest that daily consumption of HP olive oil may have beneficial effects on brain aging by triggering neurogenesis.
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Affiliation(s)
- Ozgun Kimizoğlu
- Institute of Health Sciences, Department of Neurosciences, Dokuz Eylul University, Izmir, Turkey
| | - N Deniz Kirca
- Institute of Health Sciences, Department of Neurosciences, Dokuz Eylul University, Izmir, Turkey
| | - Sevim Kandis
- Faculty of Medicine, Department of Physiology, Dokuz Eylul University, Izmir, Turkey
| | - Serap Cilaker Micili
- Faculty of Medicine, Department of Histology and Embryology, Dokuz Eylul University, Izmir, Turkey
| | - Nazan Uysal Harzadin
- Faculty of Medicine, Department of Physiology, Dokuz Eylul University, Izmir, Turkey
| | - Semra Kocturk
- Institute of Health Sciences, Department of Neurosciences, Dokuz Eylul University, Izmir, Turkey
- Faculty of Medicine, Department of Medical Biochemistry, Dokuz Eylul University, Izmir, Turkey
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Naomi R, Yazid MD, Teoh SH, Balan SS, Shariff H, Kumar J, Bahari H, Embong H. Dietary Polyphenols as a Protection against Cognitive Decline: Evidence from Animal Experiments; Mechanisms and Limitations. Antioxidants (Basel) 2023; 12:antiox12051054. [PMID: 37237920 DOI: 10.3390/antiox12051054] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2023] [Revised: 04/27/2023] [Accepted: 05/03/2023] [Indexed: 05/28/2023] Open
Abstract
Emerging evidence suggests that cognitive impairments may result from various factors, such as neuroinflammation, oxidative stress, mitochondrial damage, impaired neurogenesis, synaptic plasticity, blood-brain barrier (BBB) disruption, amyloid β protein (Aβ) deposition, and gut dysbiosis. Meanwhile, dietary polyphenol intake in a recommended dosage has been suggested to reverse cognitive dysfunction via various pathways. However, excessive intake of polyphenols could trigger unwanted adverse effects. Thus, this review aims to outline possible causes of cognitive impairments and how polyphenols alleviate memory loss via various pathways based on in vivo experimental studies. Thus, to identify potentially relevant articles, the keywords (1) nutritional polyphenol intervention NOT medicine AND neuron growth OR (2) dietary polyphenol AND neurogenesis AND memory impairment OR (3) polyphenol AND neuron regeneration AND memory deterioration (Boolean operators) were used in the Nature, PubMed, Scopus, and Wiley online libraries. Based on the inclusion and exclusion criteria, 36 research papers were selected to be further reviewed. The outcome of all the studies included supports the statement of appropriate dosage by taking into consideration gender differences, underlying conditions, lifestyle, and causative factors for cognitive decline, which will significantly boost memory power. Therefore, this review recapitulates the possible causes of cognitive decline, the mechanism of polyphenols involving various signaling pathways in modulating the memory, gut dysbiosis, endogenous antioxidants, bioavailability, dosage, and safety efficacy of polyphenols. Hence, this review is expected to provide a basic understanding of therapeutic development for cognitive impairments in the future.
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Affiliation(s)
- Ruth Naomi
- Department of Human Anatomy, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang 43400, Malaysia
| | - Muhammad Dain Yazid
- Centre for Tissue Engineering and Regenerative Medicine (CTERM), Universiti Kebangsaan Malaysia, Kuala Lumpur 56000, Malaysia
| | - Soo Huat Teoh
- Advanced Medical and Dental Institute, Universiti Sains Malaysia, Penang 13200, Malaysia
| | - Santhra Segaran Balan
- Department of Diagnostic and Allied Health Sciences, Faculty of Health and Life Sciences, Management and Science University, Shah Alam 40100, Malaysia
| | - Halim Shariff
- Faculty of Health Sciences, University Technology Mara (UITM) Pulau Pinang, Bertam Campus, Kepala Batas 13200, Malaysia
| | - Jaya Kumar
- Department of Physiology, Faculty of Medicine, Universiti Kebangsaan Malaysia, Kuala Lumpur 56000, Malaysia
| | - Hasnah Bahari
- Department of Human Anatomy, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang 43400, Malaysia
| | - Hashim Embong
- Department of Emergency Medicine, Faculty of Medicine, Universiti Kebangsaan Malaysia, Kuala Lumpur 56000, Malaysia
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Mounika A, Ilangovan B, Mandal S, Shraddha Yashwant W, Priya Gali S, Shanmugam A. Prospects of ultrasonically extracted food bioactives in the field of non-invasive biomedical applications - A review. ULTRASONICS SONOCHEMISTRY 2022; 89:106121. [PMID: 35987106 PMCID: PMC9403563 DOI: 10.1016/j.ultsonch.2022.106121] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 07/27/2022] [Accepted: 08/10/2022] [Indexed: 05/15/2023]
Abstract
Foods incorporated with bioactive compounds, called nutraceuticals, can fight or prevent or alleviate diseases. The contribution of nutraceuticals or phytochemicals to non-invasive biomedical applications is increasing. Although there are many traditional methods for extracting bioactive compounds or secondary metabolites, these processes come with many disadvantages like lower yield, longer process time, high energy consumption, more usage of solvent, yielding low active principles with low efficacy against diseases, poor quality, poor mass transfer, higher extraction temperature, etc. However, nullifying all these disadvantages of a non-thermal technology, ultrasound has played a significant role in delivering them with higher yield and improved bio-efficacy. The physical and chemical effects of acoustic cavitation are the crux of the output. This review paper primarily discusses the ultrasound-assisted extraction (USAE) of bioactives in providing non-invasive prevention and cure to diseases and bodily dysfunctions in human and animal models. The outputs of non-invasive bioactive components in terms of yield and the clinical efficacy in either in vitro or in vitro conditions are discussed in detail. The non-invasive biomedical applications of USAE bioactives providing anticancer, antioxidant, cardiovascular health, antidiabetic, and antimicrobial benefits are analyzed in-depth and appraised. This review additionally highlights the improved performance of USAE compounds against conventionally extracted compounds. In addition, an exhaustive analysis is performed on the role and application of the food bioactives in vivo and in vitro systems, mainly for promoting these efficient USAE bioactives in non-invasive biomedical applications. Also, the review explores the recovery of bioactives from the less explored food sources like cactus pear fruit, ash gourd, sweet granadilla, basil, kokum, baobab, and the food processing industrial wastes like peel, pomace, propolis, wine residues, bran, etc., which is rare in literature.
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Affiliation(s)
- Addanki Mounika
- Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, India
| | - Bhaargavi Ilangovan
- Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, India
| | - Sushmita Mandal
- Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, India
| | - Waghaye Shraddha Yashwant
- Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, India
| | - Swetha Priya Gali
- Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, India
| | - Akalya Shanmugam
- Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, India; Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, India.
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Ahammed GJ, Li X. Hormonal regulation of health-promoting compounds in tea (Camellia sinensis L.). PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2022; 185:390-400. [PMID: 35785551 DOI: 10.1016/j.plaphy.2022.06.021] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 06/15/2022] [Accepted: 06/19/2022] [Indexed: 06/15/2023]
Abstract
Tea is the most frequently consumed natural beverage across the world produced with the young leaves and shoots of the evergreen perennial plant Camellia sinensis (L.) O. Kuntze. The expanding global appeal of tea is partly attributed to its health-promoting benefits such as anti-inflammation, anti-cancer, anti-allergy, anti-hypertension, anti-obesity, and anti- SARS-CoV-2 activity. The many advantages of healthy tea intake are linked to its bioactive substances such as tea polyphenols, flavonoids (catechins), amino acids (theanine), alkaloids (caffeine), anthocyanins, proanthocyanidins, etc. that are produced through secondary metabolic pathways. Phytohormones regulate secondary metabolite biosynthesis in a variety of plants, including tea. There is a strong hormonal response in the biosynthesis of polyphenols, catechins, theanine and caffeine in tea under control and perturbed environmental conditions. In addition to the impact of preharvest plant hormone manipulation on green tea quality, changes in hormones of postharvest tea also regulate quality-related metabolites in tea. In this review, we discuss the health benefits of major tea constituents and the role of various plant hormones in improving the endogenous levels of these compounds for human health benefits. The fact that the ratio of tea polyphenols to amino acids and the concentrations of tea components are changed by environmental conditions, most notably by climate change-associated variables, the selection and usage of optimal hormone combinations may aid in sustaining tea quality, and thus can be beneficial to both consumers and producers.
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Affiliation(s)
- Golam Jalal Ahammed
- College of Horticulture and Plant Protection, Henan University of Science and Technology, Luoyang, 471023, PR China.
| | - Xin Li
- Key Laboratory of Tea Quality and Safety Control, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008, PR China.
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Tea Polyphenols as Prospective Natural Attenuators of Brain Aging. Nutrients 2022; 14:nu14153012. [PMID: 35893865 PMCID: PMC9332553 DOI: 10.3390/nu14153012] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 07/18/2022] [Accepted: 07/18/2022] [Indexed: 12/26/2022] Open
Abstract
No organism can avoid the process of aging, which is often accompanied by chronic disease. The process of biological aging is driven by a series of interrelated mechanisms through different signal pathways, including oxidative stress, inflammatory states, autophagy and others. In addition, the intestinal microbiota play a key role in regulating oxidative stress of microglia, maintaining homeostasis of microglia and alleviating age-related diseases. Tea polyphenols can effectively regulate the composition of the intestinal microbiota. In recent years, the potential anti-aging benefits of tea polyphenols have attracted increasing attention because they can inhibit neuroinflammation and prevent degenerative effects in the brain. The interaction between human neurological function and the gut microbiota suggests that intervention with tea polyphenols is a possible way to alleviate brain-aging. Studies have been undertaken into the possible mechanisms underpinning the preventative effect of tea polyphenols on brain-aging mediated by the intestinal microbiota. Tea polyphenols may be regarded as potential neuroprotective substances which can act with high efficiency and low toxicity.
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Abioye RO, Okagu IU, Udenigwe CC. Targeting Glucose Transport Proteins for Diabetes Management: Regulatory Roles of Food-Derived Compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:5284-5290. [PMID: 35439410 DOI: 10.1021/acs.jafc.2c00817] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
With the rapid rise in prevalence, diabetes mellitus is one of the leading causes of mortality worldwide. Impaired cellular glucose transport is a major contributor to diabetes progression and, thus, an important target for treatment. Functional foods are a rich source of antidiabetic agents. These compounds target multiple physiological contributors to diabetes with lower risk for side effects. This perspective highlights recent advances in food-derived compounds that regulate the gene expression or activity of glucose transport proteins (SGLT1, SGLT2, GLUT1, GLUT2, and GLUT4) and provides insights for future research on targeting the transporters as a promising antidiabetic mechanism of nutraceutical compounds.
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Affiliation(s)
- Raliat O Abioye
- Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, Ontario K1N 6N5, Canada
| | - Innocent U Okagu
- Department of Biochemistry, Faculty of Biological Sciences, University of Nigeria, Nsukka 410001, Nigeria
| | - Chibuike C Udenigwe
- Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, Ontario K1N 6N5, Canada
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, Ontario K1H 8M5, Canada
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