气候变化领域集成服务门户(CCPortal): Bioactive Ingredients from Nitraria tangutorun Bobr. Protect Against Cerebral Ischemia/Reperfusion Injury Through Attenuation of Oxidative Stress and the Inflammatory Response

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DOI	10.1089/jmf.2020.4848
	Bioactive Ingredients from Nitraria tangutorun Bobr. Protect Against Cerebral Ischemia/Reperfusion Injury Through Attenuation of Oxidative Stress and the Inflammatory Response
	Wang, Hailiang; Zhou, Jianhong; Bi, Hongtao; Yang, Xiaoyu; Chen, Wenlong; Jiang, Kuijun; Yao, Yang; Ni, Weihua
通讯作者	Yao, Y (通讯作者)，Tianjin Med Univ Gen Hosp, Dept Neurol, Tianjin 300052, Peoples R China. ; Ni, WH (通讯作者)，Jilin Univ, Norman Bethune Coll Med, Dept Immunol, Changchun 130021, Peoples R China.
发表日期	2021
ISSN	1096-620X
EISSN	1557-7600
起始页码	686
结束页码	696
卷号	24 期号:7
英文摘要	Nitraria tangutorun Bobr. has been used for thousands of years as a native folk medicine to alleviate dizziness and neurasthenia due to oxygen. In our previous study, natural antioxidant components (namely, NJBE) were isolated from industrial N. tangutorun Bobr. juice byproducts (NJBE) from the Qinghai-Tibet plateau. The current investigation assessed the effects of NJBE on ischemic stroke in mice and the potential mechanisms. C57BL/6 mice received NJBE (25, 50, or 100 mg/Kg) by gavage for 14 days and then stroke was induced by the middle cerebral artery occlusion (MCAO) model, followed by reperfusion for 72 h. The evaluation of brain infarct size, behavioral tests, and functional assessments was conducted to assess the effects of NJBE after MCAO. Our results suggested that NJBE significantly decreases infarct size, improves neurological deficits, as well as reduces the number of GFAP(+) and Iba-1(+) cells after MCAO. NJBE inhibited nitric oxide and malondialdehyde production in the ischemic brain. Meanwhile, it attenuated the expressions of superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GPx). Also, NJBE significantly attenuated the expression levels of proinflammatory indicators, including TNF-alpha, IL-1 beta, IL-6, and IL-12. This process was accompanied by the downregulation of TLR4, TRAF6, pI kappa B/pI kappa B, and MMP9 expression and the upregulation of claudin-5 expression. NJBE induced improvements in brain injury. The neuroprotective effect of NJBE provides evidence for its potential application in stroke treatment.
关键词	NF-KAPPA-B ANTHOCYANINS EXTRACTION STROKE ISCHEMIA FOOD SEED IDENTIFICATION ANTIOXIDANTS EVOLUTION
英文关键词	anti-inflammatory; blood-brain barrier; focal cerebral ischemia; neuroprotection; Nitraria tangutorun Bobr; oxidative stress
语种	英语
WOS研究方向	Pharmacology & Pharmacy ; Food Science & Technology ; Nutrition & Dietetics
WOS类目	Chemistry, Medicinal ; Food Science & Technology ; Nutrition & Dietetics
WOS记录号	WOS:000674418300002
来源期刊	JOURNAL OF MEDICINAL FOOD
来源机构	中国科学院西北生态环境资源研究院
文献类型	期刊论文
条目标识符	http://gcip.llas.ac.cn/handle/2XKMVOVA/254736
作者单位	[Wang, Hailiang; Chen, Wenlong; Jiang, Kuijun] Second Hosp Jilin Univ, Changchun, Peoples R China; [Zhou, Jianhong; Yang, Xiaoyu; Ni, Weihua] Jilin Univ, Coll Basic Med Sci, Changchun, Peoples R China; [Bi, Hongtao] Chinese Acad Sci, Northwest Inst Plateau Biol, Key Lab Tibetan Med Res, Xining, Peoples R China; [Yao, Yang] Tianjin Med Univ Gen Hosp, Dept Neurol, Tianjin 300052, Peoples R China
推荐引用方式 GB/T 7714	Wang, Hailiang,Zhou, Jianhong,Bi, Hongtao,et al. Bioactive Ingredients from Nitraria tangutorun Bobr. Protect Against Cerebral Ischemia/Reperfusion Injury Through Attenuation of Oxidative Stress and the Inflammatory Response[J]. 中国科学院西北生态环境资源研究院,2021,24(7).
APA	Wang, Hailiang.,Zhou, Jianhong.,Bi, Hongtao.,Yang, Xiaoyu.,Chen, Wenlong.,...&Ni, Weihua.(2021).Bioactive Ingredients from Nitraria tangutorun Bobr. Protect Against Cerebral Ischemia/Reperfusion Injury Through Attenuation of Oxidative Stress and the Inflammatory Response.JOURNAL OF MEDICINAL FOOD,24(7).
MLA	Wang, Hailiang,et al."Bioactive Ingredients from Nitraria tangutorun Bobr. Protect Against Cerebral Ischemia/Reperfusion Injury Through Attenuation of Oxidative Stress and the Inflammatory Response".JOURNAL OF MEDICINAL FOOD 24.7(2021).