Anti-Allergic Effect of Dietary Polyphenols Curcumin and Epigallocatechin Gallate via Anti-Degranulation in IgE/Antigen-Stimulated Mast Cell Model: A Lipidomics Perspective

文献类型： 外文期刊

第一作者： Zeng, Jun

作者： Zeng, Jun;Hao, Jingwen;Yang, Zhiqiang;Ma, Chunyu;Gao, Longhua;Li, Guiling;Zeng, Jun;Li, Guiling;Chen, Yue;Li, Jia

作者机构：

关键词： allergy; dietary polyphenols; curcumin; EGCG; lipidomics

期刊名称：METABOLITES （ 影响因子：4.1； 五年影响因子：4.5 ）

ISSN：

年卷期： 2023 年 13 卷 5 期

页码：

收录情况： SCI

摘要： Polyphenol-rich foods exhibit anti-allergic/-inflammatory properties. As major effector cells of allergies, mast cells undergo degranulation after activation and then initiate inflammatory responses. Key immune phenomena could be regulated by the production and metabolism of lipid mediators by mast cells. Here, we analyzed the antiallergic activities of two representative dietary polyphenols, curcumin and epigallocatechin gallate (EGCG), and traced their effects on cellular lipidome rewiring in the progression of degranulation. Both curcumin and EGCG significantly inhibited degranulation as they suppressed the release of fi-hexosaminidase, interleukin-4, and tumor necrosis factor- ff from the IgE/antigen-stimulated mast cell model. A comprehensive lipidomics study involving 957 identified lipid species revealed that although the lipidome remodeling patterns (lipid response and composition) of curcumin intervention were considerably similar to those of EGCG, lipid metabolism was more potently disturbed by curcumin. Seventy-eight percent of significant differential lipids upon IgE/antigen stimulation could be regulated by curcumin/EGCG. LPC-O 22:0 was defined as a potential biomarker for its sensitivity to IgE/antigen stimulation and curcumin/EGCG intervention. The key changes in diacylglycerols, fatty acids, and bismonoacylglycerophosphates provided clues that cell signaling disturbances could be associated with curcumin/EGCG intervention. Our work supplies a novel perspective for understanding curcumin/EGCG involvement in antianaphylaxis and helps guide future attempts to use dietary polyphenols.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序