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Sea cucumber gut tetrapeptide ameliorates alcoholic gastric damage via restoring mitochondrial dynamics

摘要This paper aimed to explore the mechanism of tetrapeptide Val-Thr-Pro-Tyr(VTPY)in improving alcoholic gastric injury.VTPY has the potential to enhance the growth and movement of normal human gastric epithelial cells(GES-1).Following ethanol-induced impairment,VTPY effectively improved migration of GES-1 and human umbilical vein endothelial cells(HUVEC)cells,enhanced angiogenesis,eliminated cellular and mitochondrial reactive oxygen species(ROS),inhibited excessive mitochondrial division,enhanced F-actin polymerization and mitochondrial respiratory capacity.To counteract excessive mitochondrial fission,VTPY primarily restores the mitochondria dynamics by reducing the expression of Drp1 and Fis1,while increasing Mfn2.Further studies utilizing inhibitors clarifies that the inhibition of excessive mitochondrial fission can markedly reduce F-actin depolymerization,consequently enhancing cell migration.Additionally,VTPY can inhibit the apoptosis pathway by maintaining potential of mitochondrial membrane,preventing the release of mitochondrial cytochrome C,bolstering the levels of Bcl-XL,while reducing the levels of Bax and cleaved-Caspase-3.Further investigations using inhibitors demonstrates that excessive mitochondrial fission could activate apoptotic pathway.However,VTPY counteracts this effect and enhance cells viability.Further evidence suggests that VTPY effectively improves ulcer index and pathologic changes,relieves inflammation,enhances the balance of oxidation and anti-oxidation,promotes angiogenesis,improves the expression of mitochondrial dynamics factors,blocks apoptotic pathway,and subsequently ameliorates gastric damage in mice through Fis-1/Bcl-2 pathway.

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作者 Zhihong Zheng [1] Na Sun [1] Jingqi Yang [1] Zhijie Bao [2] Songyi Lin [3] 学术成果认领
作者单位 State Key Laboratory of Marine Food Processing and Safety Control,School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China;National Engineering Research Center of Seafood,School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China;Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034,China [1] State Key Laboratory of Marine Food Processing and Safety Control,School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China;National Engineering Research Center of Seafood,School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China;Liaoning Engineering Research Center of Special Dietary Food,Dalian Polytechnic University,Dalian 116034,China [2] State Key Laboratory of Marine Food Processing and Safety Control,School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China;National Engineering Research Center of Seafood,School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China;Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034,China;Liaoning Engineering Research Center of Special Dietary Food,Dalian Polytechnic University,Dalian 116034,China [3]
DOI 10.26599/FSHW.2024.9250183
发布时间 2025-06-06(万方平台首次上网日期,不代表论文的发表时间)
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食品科学与人类健康(英文)

食品科学与人类健康(英文)

2025年14卷5期

1921-1946页

SCIMEDLINEISTICCSCDCA

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