Flavonoids from Apios americana Medikus Leaves Protect RAW264.7 Cells against Inflammation via Inhibition of MAPKs, Akt-mTOR Pathways, and Nfr2 Activation

Apios americana Medikus was once widely accepted as staple food in India for a long time, and the tuber of which possesses high nutrients. During the past decades, most of the research has focused on the biological activity in the tubers of Apios americana Medikus whereas the leaves were ignored. In...

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Main Authors: Qiang Chu, Xin Yu, Ruoyi Jia, Yaxuan Wang, Yiru Zhang, Shuang Zhang, Yangyang Liu, Yonglu Li, Wen Chen, Xiang Ye, Xiaodong Zheng
Format: Article
Language:English
Published: Hindawi Limited 2019-01-01
Series:Oxidative Medicine and Cellular Longevity
Online Access:http://dx.doi.org/10.1155/2019/1563024
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record_format Article
collection DOAJ
language English
format Article
sources DOAJ
author Qiang Chu
Xin Yu
Ruoyi Jia
Yaxuan Wang
Yiru Zhang
Shuang Zhang
Yangyang Liu
Yonglu Li
Wen Chen
Xiang Ye
Xiaodong Zheng
spellingShingle Qiang Chu
Xin Yu
Ruoyi Jia
Yaxuan Wang
Yiru Zhang
Shuang Zhang
Yangyang Liu
Yonglu Li
Wen Chen
Xiang Ye
Xiaodong Zheng
Flavonoids from Apios americana Medikus Leaves Protect RAW264.7 Cells against Inflammation via Inhibition of MAPKs, Akt-mTOR Pathways, and Nfr2 Activation
Oxidative Medicine and Cellular Longevity
author_facet Qiang Chu
Xin Yu
Ruoyi Jia
Yaxuan Wang
Yiru Zhang
Shuang Zhang
Yangyang Liu
Yonglu Li
Wen Chen
Xiang Ye
Xiaodong Zheng
author_sort Qiang Chu
title Flavonoids from Apios americana Medikus Leaves Protect RAW264.7 Cells against Inflammation via Inhibition of MAPKs, Akt-mTOR Pathways, and Nfr2 Activation
title_short Flavonoids from Apios americana Medikus Leaves Protect RAW264.7 Cells against Inflammation via Inhibition of MAPKs, Akt-mTOR Pathways, and Nfr2 Activation
title_full Flavonoids from Apios americana Medikus Leaves Protect RAW264.7 Cells against Inflammation via Inhibition of MAPKs, Akt-mTOR Pathways, and Nfr2 Activation
title_fullStr Flavonoids from Apios americana Medikus Leaves Protect RAW264.7 Cells against Inflammation via Inhibition of MAPKs, Akt-mTOR Pathways, and Nfr2 Activation
title_full_unstemmed Flavonoids from Apios americana Medikus Leaves Protect RAW264.7 Cells against Inflammation via Inhibition of MAPKs, Akt-mTOR Pathways, and Nfr2 Activation
title_sort flavonoids from apios americana medikus leaves protect raw264.7 cells against inflammation via inhibition of mapks, akt-mtor pathways, and nfr2 activation
publisher Hindawi Limited
series Oxidative Medicine and Cellular Longevity
issn 1942-0900
1942-0994
publishDate 2019-01-01
description Apios americana Medikus was once widely accepted as staple food in India for a long time, and the tuber of which possesses high nutrients. During the past decades, most of the research has focused on the biological activity in the tubers of Apios americana Medikus whereas the leaves were ignored. In this study, the Apios americana Medikus leaf extract (ALE) was obtained and seven compounds were identified. LPS-induced RAW264.7 cells were used to study the anti-inflammation activity of ALE. As expected, ALE reduced the secretion of nitric oxide (NO) and inflammatory cytokines via inhibition of NF-κB and MAPK signaling together with activation of Nrf2-Keap1 and FOXO pathways, as well as alleviating the oxidative stress and mitochondrial dysfunction. In addition, ALE could activate HMGB1-Beclin1 and Sirt1-FoxO1 pathways and inhibit the Akt-mTOR signaling pathway to activate autophagy, protecting RAW264.7 cells from inflammation. In summary, our results suggested that ALE might help activate the anti-inflammation system, resulting in the prevention of LPS-induced damage in RAW264.7 cells.
url http://dx.doi.org/10.1155/2019/1563024
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spelling doaj-4f507aeb53944a33bbc460fb13c740f22020-11-25T02:10:06ZengHindawi LimitedOxidative Medicine and Cellular Longevity1942-09001942-09942019-01-01201910.1155/2019/15630241563024Flavonoids from Apios americana Medikus Leaves Protect RAW264.7 Cells against Inflammation via Inhibition of MAPKs, Akt-mTOR Pathways, and Nfr2 ActivationQiang Chu0Xin Yu1Ruoyi Jia2Yaxuan Wang3Yiru Zhang4Shuang Zhang5Yangyang Liu6Yonglu Li7Wen Chen8Xiang Ye9Xiaodong Zheng10Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, ChinaDepartment of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, ChinaDepartment of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, ChinaDepartment of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, ChinaDepartment of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, ChinaCollege of Environmental and Resource Sciences, Zhejiang University, Hangzhou 310058, ChinaDepartment of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, ChinaDepartment of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, ChinaDepartment of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, ChinaDepartment of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, ChinaDepartment of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, ChinaApios americana Medikus was once widely accepted as staple food in India for a long time, and the tuber of which possesses high nutrients. During the past decades, most of the research has focused on the biological activity in the tubers of Apios americana Medikus whereas the leaves were ignored. In this study, the Apios americana Medikus leaf extract (ALE) was obtained and seven compounds were identified. LPS-induced RAW264.7 cells were used to study the anti-inflammation activity of ALE. As expected, ALE reduced the secretion of nitric oxide (NO) and inflammatory cytokines via inhibition of NF-κB and MAPK signaling together with activation of Nrf2-Keap1 and FOXO pathways, as well as alleviating the oxidative stress and mitochondrial dysfunction. In addition, ALE could activate HMGB1-Beclin1 and Sirt1-FoxO1 pathways and inhibit the Akt-mTOR signaling pathway to activate autophagy, protecting RAW264.7 cells from inflammation. In summary, our results suggested that ALE might help activate the anti-inflammation system, resulting in the prevention of LPS-induced damage in RAW264.7 cells.http://dx.doi.org/10.1155/2019/1563024