A carregar...
Publicação
The hypocholesterolemic potential of the edible algae fucus vesiculosus: Proteomic and quantitative PCR analysis
| Nome: | Descrição: | Tamanho: | Formato: | |
|---|---|---|---|---|
| 3.31 MB | Adobe PDF |
Orientador(es)
Resumo(s)
A brown seaweed consumed worldwide, Fucus vesiculosus, has been used to prevent atherosclerosis and hypercholesterolemia, among other uses. However, the mechanisms of action that lead to these effects are not yet fully understood. This work aims to study the in vitro effect of an aqueous extract of F. vesiculosus, previously characterized as rich in phlorotannins and peptides, on the expression of different proteins involved in the synthesis and transport of cholesterol. A proteomic analysis, Western blot, and qRT-PCR analysis were performed to identify protein changes in HepG2 cells exposed to 0.25 mg/mL of the F. vesiculosus extract for 24 h. The proteomic results demonstrated that, in liver cells, the extract decreases the expression of four proteins involved in the cholesterol biosynthesis process (CYP51A1, DHCR24, HMGCS1 and HSD17B7). Additionally, a 12.76% and 18.40% decrease in the expression of two important transporters proteins of cholesterol, NPC1L1 and ABCG5, respectively, was also observed, as well as a 30% decrease in NPC1L1 mRNA levels in the cells exposed to the extract compared to control cells. Our study reveals some of the mechanisms underlying the actions of bioactive compounds from F. vesiculosus that may explain its previously reported hypocholesterolemic effect, future prospecting its use as a functional food.
Descrição
Palavras-chave
Fucus vesiculosus Cholesterol synthesis Cholesterol excretion Ezetimibe NPC1L1 ABCG5
Contexto Educativo
Citação
André, R., Pacheco, R., Alves, A. C., Santos, H. M. M., Bourbon, M., & Serralheiro, M. L. (2023). The hypocholesterolemic potential of the edible algae fucus vesiculosus: Proteomic and quantitative PCR analysis. Foods, 12(14), 1-14. https://doi.org/10.3390/foods12142758
Editora
MDPI