Bioactive Compounds of Kimchi Inhibit Apoptosis by Attenuating Endoplasmic Reticulum Stress in the Brain of Amyloid β-Injected Mice

Woo, Minji; Noh, Jeong Sook; Cho, Eun Ju; Song, Yeong Ok

doi:10.1021/acs.jafc.8b01686

Cited by 22 publications

(30 citation statements)

References 48 publications

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“…However, the behavioral task test results from our current study do not correlate with the in vitro P e value. Despite capsaicin having the highest P e value [ 24 ] among the tested compounds, it showed no neuroprotective effects in the AD mice in this study. The possible explanation could be the low dosage (10 mg/kg bw/day) of capsaicin administered to the mice to avoid lethal toxicity.…”

Section: Discussionmentioning

confidence: 70%

“…ROS and peroxynitrite generation and TBARS production were reduced with a concomitant increase of the GSH level and Nrf2-regulated antioxidant enzymes. Moreover, we had previously observed that treatment of Aβ 25-35 -injected mice with KME or kimchi bioactive compounds reduced the levels of amyloid precursor protein (APP), beta-secretase (BACE), and tau proteins in the brain [ 24 ]. Blood–brain barrier (BBB) penetration of the natural products is a primary requirement for their ability to protect against degenerative neural diseases.…”

Section: Discussionmentioning

confidence: 99%

“…Blood–brain barrier (BBB) penetration of the natural products is a primary requirement for their ability to protect against degenerative neural diseases. Our team previously examined the BBB penetration ability of some kimchi bioactive compounds and KME, where the in vitro permeability ( P e) values of capsaicin, quercetin, HDMPPA, and KME were 68.3, 14.4, 4.7, and 0.6 × 10 −6 cm/s, respectively, indicating that these bioactive compounds and KME could penetrate the BBB successfully [ 24 ]. The permeability of the BBB is controlled by its physicochemical characteristics, and thus hydrophobic and small molecules can readily diffuse into the brain regions [ 25 ].…”

Section: Discussionmentioning

confidence: 99%

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Bioactive Compounds in Kimchi Improve the Cognitive and Memory Functions Impaired by Amyloid Beta

2018

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This study investigated the abilities of kimchi and its bioactive compounds to ameliorate amyloid beta (Aβ)-induced memory and cognitive impairments. Mice were given a single intracerebroventricular injection of Aβ25-35, followed by a daily oral administration of capsaicin (10 mg·kg-bw–1), 3-(4′-hydroxyl-3′,5′-dimethoxyphenyl)propionic acid (50 mg/kg bw), quercetin (50 mg/kg bw), ascorbic acid (50 mg/kg bw), or kimchi methanol extract (KME; 200 mg/kg bw) for 2 weeks (n = 7 per group). Carboxymethylcellulose was used as a vehicle for the normal and control groups. Behavioral task tests showed that the learning and memory abilities were significantly waned by the injected Aβ25-35, but these cognitive deficits were recovered by the administrated KME and kimchi bioactive compounds (p < 0.05). The reactive oxygen species, peroxynitrite, and thiobarbituric acid reactive substances levels were lower, and the glutathione level was higher, in the KME and bioactive compound groups than in the control group (p < 0.05). In the KME and bioactive compound groups, the protein expression levels of antioxidant enzymes (nuclear factor (erythroid-derived 2)-like 2-regulated superoxide dismutase-1 and glutathione peroxidase) were increased, whereas those of inflammation-related enzymes (nuclear factor-kappaB -regulated inducible nitric oxide synthase and cyclooxygenase-2) were decreased (p < 0.05). Thus, the antioxidative and anti-inflammatory properties of bioactive compounds-rich kimchi might help to attenuate the symptoms of Alzheimer’s disease.

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Section: Discussionmentioning

confidence: 70%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Bioactive Compounds in Kimchi Improve the Cognitive and Memory Functions Impaired by Amyloid Beta

2018

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“…Nutrients originating from Kimchi and its ingredients modulate the Nrf2/PERK signalling pathway to homeostasis in oxidative stress states. Kimchi and its bioactive compound ((3–4′‐hydroxyl‐3′,5′‐dimethoxyphenyl) propionic acid: HDMPPA), which is a metabolite result from fermentation, alleviate oxidative stress and inflammatory response not only via the Nrf2 pathway, but also via the PERK/CHOP pathway, which induced apoptosis of ER, in cardiovascular disease and ageing models [100–102 ]. In addition, Arvelexin from Brassica rapa and anthocyanin‐rich extract from red cabbage exert anti‐inflammatory properties by the inhibition of NF‐ κB activation and by Nrf2‐regulated HO‐1 induction in macrophages and apolipoprotein E‐deficient mice [103, 104 ], suggesting that Nrf2 activation during inflammation antagonizes the NF‐κB pathway.…”

Section: Introductionmentioning

confidence: 99%

Nrf2-interacting nutrients and COVID-19: time for research to develop adaptation strategies

Bousquet

Cristol

Czarlewski³

et al. 2020

Clin Transl Allergy

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There are large between- and within-country variations in COVID-19 death rates. Some very low death rate settings such as Eastern Asia, Central Europe, the Balkans and Africa have a common feature of eating large quantities of fermented foods whose intake is associated with the activation of the Nrf2 (Nuclear factor (erythroid-derived 2)-like 2) anti-oxidant transcription factor. There are many Nrf2-interacting nutrients (berberine, curcumin, epigallocatechin gallate, genistein, quercetin, resveratrol, sulforaphane) that all act similarly to reduce insulin resistance, endothelial damage, lung injury and cytokine storm. They also act on the same mechanisms (mTOR: Mammalian target of rapamycin, PPARγ:Peroxisome proliferator-activated receptor, NFκB: Nuclear factor kappa B, ERK: Extracellular signal-regulated kinases and eIF2α:Elongation initiation factor 2α). They may as a result be important in mitigating the severity of COVID-19, acting through the endoplasmic reticulum stress or ACE-Angiotensin-II-AT1R axis (AT1R) pathway. Many Nrf2-interacting nutrients are also interacting with TRPA1 and/or TRPV1. Interestingly, geographical areas with very low COVID-19 mortality are those with the lowest prevalence of obesity (Sub-Saharan Africa and Asia). It is tempting to propose that Nrf2-interacting foods and nutrients can re-balance insulin resistance and have a significant effect on COVID-19 severity. It is therefore possible that the intake of these foods may restore an optimal natural balance for the Nrf2 pathway and may be of interest in the mitigation of COVID-19 severity.

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“…Interestingly, the capsaicin diet did not reduce tau hyperphosphorylation in healthy rats not affected by type2 diabetes, indicating that dietary capsaicin might prevent AD in individuals affected by type2 diabetes. Capsaicin, present as bioactive compound in Kimchi, a traditional Korean fermented vegetable, also had a tendency to decrease phosphorylated tau proteins in the brain of Aβ-injected mice 97 . In this study protein expression of APP and BACE1, elevated by Aβ injection, also tended to decrease by oral administration of 10 mg capsaicin.…”

Section: Discussionmentioning

confidence: 98%

The impact of capsaicinoids on APP processing in Alzheimer’s disease in SH-SY5Y cells

Grimm

Blümel

Lauer

et al. 2020

Sci Rep

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The vanilloid capsaicin is a widely consumed spice, known for its burning and “hot” sensation through activation of TRPV1 ion-channels, but also known to decrease oxidative stress, inflammation and influence tau-pathology. Beside these positive effects, little is known about its effects on amyloid-precursor-protein (APP) processing leading to amyloid-β (Aβ), the major component of senile plaques. Treatment of neuroblastoma cells with capsaicinoids (24 hours, 10 µM) resulted in enhanced Aβ-production and reduced Aβ-degradation, leading to increased Aβ-levels. In detailed analysis of the amyloidogenic-pathway, both BACE1 gene-expression as well as protein-levels were found to be elevated, leading to increased β-secretase-activity. Additionally, γ-secretase gene-expression as well as activity was enhanced, accompanied by a shift of presenilin from non-raft to raft membrane-domains where amyloidogenic processing takes place. Furthermore, impaired Aβ-degradation in presence of capsaicinoids is dependent on the insulin-degrading-enzyme, one of the major Aβ-degrading-enzymes. Regarding Aβ-homeostasis, no differences were found between the major capsaicinoids, capsaicin and dihydrocapsaicin, and a mixture of naturally derived capsaicinoids; effects on Ca2+-homeostasis were ruled out. Our results show that in respect to Alzheimer’s disease, besides the known positive effects of capsaicinoids, pro-amyloidogenic properties also exist, enhancing Aβ-levels, likely restricting the potential use of capsaicinoids as therapeutic substances in Alzheimer’s disease.

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Bioactive Compounds of Kimchi Inhibit Apoptosis by Attenuating Endoplasmic Reticulum Stress in the Brain of Amyloid β-Injected Mice

Cited by 22 publications

References 48 publications

Bioactive Compounds in Kimchi Improve the Cognitive and Memory Functions Impaired by Amyloid Beta

Bioactive Compounds in Kimchi Improve the Cognitive and Memory Functions Impaired by Amyloid Beta

Nrf2-interacting nutrients and COVID-19: time for research to develop adaptation strategies

The impact of capsaicinoids on APP processing in Alzheimer’s disease in SH-SY5Y cells

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