Reporter : Zhang Qingdan
Publisher : Science & Technology Daily
Direct translation
Image : Effect of lactoferrin on metabolite of brain stroke cell model Source: Beijing Institute of Animal Science and Veterinary Medicine, Chinese Academy of Agricultural Sciences
Recently, the Beijing Institute of Animal Science and Veterinary Medicine, Chinese Academy of Agricultural Sciences, dairy product quality and risk assessment innovation team found that lactoferrin can significantly alleviate stroke caused by hypoxia and sugar deficiency, and at the same time revealed the molecular mechanism of lactoferrin's function, thus enriching the study on the active function of lactoferrin. Related research results are published online in the Journal of Dairy Science.
Zheng Nan, associate researcher at the Beijing Institute of Animal Husbandry and Veterinary Medicine, Chinese Academy of Agricultural Sciences, said that ischemic stroke is a group of diseases whose main clinical manifestations are cerebral ischemic injury symptoms. The disease has an acute onset and a high case fatality rate and is one of the most lethal diseases. Ischemic stroke is mainly based on prevention, and functional food is an important preventive medium. Milk contains a variety of active ingredients that are beneficial to the human body, of which lactoferrin is an important non-heme iron-binding glycoprotein that can participate in immune regulation, inflammation and oxidative damage, but whether lactoferrin can relieve ischemia-induced stroke is still unclear.
The team constructed a cell model and a mouse model of ischemic cerebral stroke. The study found that in the cell model and the mouse model, the expression levels of inflammatory factors TLR-4, MyD88, NF-κB, TNF-α, and IL-1β protein were significant Increased, and lactoferrin can significantly inhibit the expression of these inflammatory factors. Using metabolomics, the study found 41 metabolites related to ischemic stroke, of which glutathione had the highest correlation, mainly manifested by a decrease in content, while lactoferrin increased glutathione content in cells.
Through further verification experiments, it was found that glutathione can inhibit the expression of TLR-4 pathway and inflammatory factors in cells, indicating that lactoferrin may control the expression of inflammatory factors by regulating glutathione content. At the same time, the study found that after lactoferrin boiled, the polymerization form changed significantly, and the protective effect on ischemic stroke was lost, which shows that the thermal processing conditions must be controlled in food processing to ensure that lactoferrin exerts its biological activity. .
Related paper information: https://doi.org/10.3168/jds.2019-17002
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