Curcumin prevents free fatty acid-induced lipid accumulation via targeting the miR-22-3p/CRLS1 pathway in HepG2 cells

• Autorzy: Mei Y. , Sun X. , Huang S.Y. , Wu X. , Ho K.T. , Lu L. , Chen C. , Li J. , Liu J. , Li G.
• Języki publikacji: EN

Abstrakty

EN

Dysregulated lipid metabolism in liver is an important hallmark of non-alcoholic fatty liver disease (NAFLD), which may be modulated by dietary polyphenols or microRNAs (miRNAs). However, the underlying epigenetic regulatory mechanism of polyphenols remain unclear. The current study aimed to address how miRNA mediates hepatic lipid metabolic control of curcumin, a polyphenolic food supplement. The results showed that 24 h treatment with 5–20 μM curcumin prevented free fatty acid-induced lipid accumulation by around 10–50% in HepG2 cells, which was attenuated by pre-transfection with 40 nM miR-22-3p mimic for 48 h. In consequence, transfection with 40 nM miR-22-3p inhibitor for 48 h significantly reduced lipid accumulation by around 10%. And, 48 h overexpression of miR-22-3p targeting cardiolipin synthase 1 (CRLS1) gene, which encodes a mitochondrial phospholipid synthase, showed a similar regulatory effect. Thus, miR-22-3p and CRLS1 showed opposite effects in modulating lipid metabolism, which probably involved mitochondrial control. In summary, this study demonstrated that curcumin improved hepatic lipid metabolism via targeting the miR-22-3p/CRLS1 pathway. Identification of the epigenetic regulatory mechanism underlying lipid metabolism may thereby facilitate alleviation of metabolic disorders by natural polyphenols.

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2024
• Tom: 74
• Numer: 1
• Opis fizyczny: p.59-68,fig.,ref.

Twórcy

autor

Mei Y.

• College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, P. R. China
• Fujian Marine Functional Food Engineering Technology Research Center, Xiamen, Fujian 361021, P. R. China

autor

Sun X.

• College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, P. R. China
• Fujian Marine Functional Food Engineering Technology Research Center, Xiamen, Fujian 361021, P. R. China
• HI. Q Biomedical Laboratory, Taiwan Investment Zone, Quanzhou, Fujian, 362123, P. R. China

autor

Huang S.Y.

• College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, P. R. China

autor

Wu X.

• College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, P. R. China
• Fujian Marine Functional Food Engineering Technology Research Center, Xiamen, Fujian 361021, P. R. China
• HI. Q Biomedical Laboratory, Taiwan Investment Zone, Quanzhou, Fujian, 362123, P. R. China

autor

Ho K.T.

• HI. Q Biomedical Laboratory, Taiwan Investment Zone, Quanzhou, Fujian, 362123, P. R. China
• Center for Precision Medicine, Yi He Hospital, Taiwan Investment Zone, Quanzhou, Fujian, 362123, P. R. China

autor

Lu L.

• Shanghai Institute of Immunology, Shanghai Jiaotong University School of Medicine, Shanghai, 200025, P. R. China

autor

Chen C.

• College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, P. R. China
• Fujian Marine Functional Food Engineering Technology Research Center, Xiamen, Fujian 361021, P. R. China

autor

Li J.

• College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, P. R. China
• Fujian Marine Functional Food Engineering Technology Research Center, Xiamen, Fujian 361021, P. R. China

autor

Liu J.

• College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, P. R. China

autor

Li G.

• College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, P. R. China
• Fujian Marine Functional Food Engineering Technology Research Center, Xiamen, Fujian 361021, P. R. China

Identyfikatory

DOI

10.31883/pjfns/182927