Mogroside V exerts anti-inflammatory effect via MAPK-NF-κB/AP-1 and AMPK-PI3K/Akt/mTOR pathways in ulcerative colitis

Yaping Zhou; Zuomin Hu; Fan Ye; Tianyi Guo; Yi Luo; Wenshen Zhou; Dandan Qin; Yiping Tang; Fuliang Cao; Feijun Luo; Qinlu Lin

Journal of Functional Foods (Dec 2021)

Mogroside V exerts anti-inflammatory effect via MAPK-NF-κB/AP-1 and AMPK-PI3K/Akt/mTOR pathways in ulcerative colitis

Yaping Zhou,
Zuomin Hu,
Fan Ye,
Tianyi Guo,
Yi Luo,
Wenshen Zhou,
Dandan Qin,
Yiping Tang,
Fuliang Cao,
Feijun Luo,
Qinlu Lin

Affiliations

Yaping Zhou: National Engineering Laboratory for Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Processed Food for Special Medical Purpose, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
Zuomin Hu: National Engineering Laboratory for Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Processed Food for Special Medical Purpose, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
Fan Ye: National Engineering Laboratory for Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Processed Food for Special Medical Purpose, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
Tianyi Guo: National Engineering Laboratory for Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Processed Food for Special Medical Purpose, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
Yi Luo: Department of Clinical Medicine, Medical College of Xiangya, Central South University, Changsha 410008, Hunan, China
Wenshen Zhou: National Engineering Laboratory for Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Processed Food for Special Medical Purpose, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
Dandan Qin: National Engineering Laboratory for Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Processed Food for Special Medical Purpose, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
Yiping Tang: National Engineering Laboratory for Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Processed Food for Special Medical Purpose, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China
Fuliang Cao: Co-innovation Center for the Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing 210037, Jiangsu, China
Feijun Luo: National Engineering Laboratory for Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Processed Food for Special Medical Purpose, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China; Corresponding authors at: Laboratory of Molecular Nutrition, College of Food Science and Technology, Central South University of Forestry and Technology, 498, Shaoshan Road, Changsha, 410004, Hunan, China.
Qinlu Lin: National Engineering Laboratory for Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Processed Food for Special Medical Purpose, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, China; Corresponding authors at: Laboratory of Molecular Nutrition, College of Food Science and Technology, Central South University of Forestry and Technology, 498, Shaoshan Road, Changsha, 410004, Hunan, China.

Journal volume & issue: Vol. 87
p. 104807

Abstract

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To evaluate the anti-inflammatory function of mogroside V (MGV) and its molecular mechanism, dextran sulfate sodium (DSS)-induced colitis and lipopolysaccharide (LPS)-induced inflammation model were used in the study. Results indicated that MGV (100 mg/kg/day) supplementation in diet improved the health status of mice. Western blot results showed that MGV inhibited the expression pro-inflammatory factors of colonic tissues. MGV significantly reduced the expressions of pro-inflammatory cytokines in the LPS-stimulated RAW264.7 cells, also inhibited the phosphorylation of MAPKs. MGV promoted the activation of AMPK and inhibition the PI3K/Akt/mTOR pathway. Compound C (AMPK inhibitor) and SC79 (Akt activator) reversed the alleviating effect of MGV on the expression pro-inflammatory factors via a hub molecule of mTOR, indicating that MGV inhibits LPS-stimulated inflammation by triggering the AMPK-PI3K/Akt/mTOR pathway. Collectively, MGV can potentially be used in the treatments of ulcerative colitis, and it exerts anti-inflammatory effect via MAPK-NF-κB/AP-1 and AMPK-PI3K/Akt/mTOR pathways in ulcerative colitis.

Published in Journal of Functional Foods

ISSN: 1756-4646 (Print); 2214-9414 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.journals.elsevier.com/journal-of-functional-foods

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