脂质体包埋的 SOD 通过改善氧化应激和肠屏障功能障碍减轻 DSS 诱导的小鼠溃疡性结肠炎,Food & Function

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脂质体包埋的 SOD 通过改善氧化应激和肠屏障功能障碍减轻 DSS 诱导的小鼠溃疡性结肠炎
Food & Function ( IF 5.1 ) Pub Date : 2023-04-14 , DOI: 10.1039/d2fo03312g
Chi Zhang ₁ , Yujia Hu ₁ , Yi Yuan ₁ , Jingke Guo _{1,

2} , Henian Li ₁ , Qiaoling Li ₁ , Shutao Liu _{1,

2}

Affiliation

氧化应激通常被认为与溃疡性结肠炎 (UC) 的发展和恶化密不可分。因此，减少氧化应激成为减轻UC的可能途径。在本研究中，系统研究了不同剂量的脂质体包埋超氧化物歧化酶 (L-SOD) 对 DSS 诱导的 UC 小鼠的治疗效果。结果表明，L-SOD 显着减轻了小鼠结肠炎的症状，包括结肠缩短、腹泻、血便和组织病理学变化。L-SOD 改善了 DSS 诱导的氧化损伤，增加了 SOD、过氧化氢酶 (CAT) 和谷胱甘肽 (GSH) 的活性，并降低了丙二醛 (MDA) 的水平。此外，L-SOD 通过抑制髓过氧化物酶 (MPO) 和促炎细胞因子的表达来改善炎症反应，并通过促进结肠中紧密连接蛋白 occludin 和 ZO-1 的表达来保护屏障功能。重要的是，结果表明治疗效果相对于给药剂量呈钟形分布，最佳剂量为 150 000 U kg^-1。这些结果表明，L-SOD 作为功能性食品中的一种成分，在预防和缓解 UC 方面具有巨大的潜力。

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Liposome-embedded SOD attenuated DSS-induced ulcerative colitis in mice by ameliorating oxidative stress and intestinal barrier dysfunction

Oxidative stress is generally considered inseparable from the development and exacerbation of ulcerative colitis (UC). Therefore, reducing oxidative stress has become a possible way to alleviate UC. In this study, the therapeutic effects of different doses of liposome-embedded superoxide dismutase (L-SOD) on mice with DSS-induced UC were systematically investigated. The results showed that L-SOD significantly attenuated the signs of colitis in mice, including colonic shortening, diarrhoea, bloody stools, and histopathological changes. L-SOD ameliorated DSS-induced oxidative damage, increased SOD, catalase (CAT), and glutathione (GSH) activities, and decreased malondialdehyde (MDA) levels. In addition, L-SOD ameliorated the inflammatory response by inhibiting the expression of myeloperoxidase (MPO) and pro-inflammatory cytokines and protected barrier function by promoting the expression of the tight junction proteins occludin and ZO-1 in the colon. Importantly, the results demonstrated a bell-shaped distribution of therapeutic effects relative to the administered dose, with an optimal dose of 150 000 U kg⁻¹. These results indicate that L-SOD has great potential as an ingredient in functional foods for the prevention and mitigation of UC.

更新日期：2023-04-14

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