Kimchi Methanol Extract and the Kimchi Active Compound, 3′-(4′-Hydroxyl-3′,5′-Dimethoxyphenyl)Propionic Acid, Downregulate CD36 in THP-1 Macrophages Stimulated by oxLDL

Abstract

Macrophage foam cell formation by oxidized low-density lipoprotein (oxLDL) is a key step in the progression of atherosclerosis, which is involved in cholesterol influx and efflux in macrophages mediated by related proteins such as peroxisome proliferator-activated receptor c (PPARc), CD36, PPARa, liver-X receptor a (LXRa), and ATP-binding cassette transporter A1 (ABCA1). The aim of this study was to investigate the beneficial effects of kimchi methanol extract (KME) and a kimchi active compound, 3-(4 0 -hydroxyl-3 0 ,5 0 -dimethoxyphenyl)propionic acid (HDMPPA) on cholesterol flux in THP-1-derived macrophages treated with oxLDL. The effects of KME and HDMPPA on cell viability and lipid peroxidation were determined. Furthermore, the protein expression of PPARc, CD36, PPARa, LXRa, and ABCA1 was examined. OxLDL strongly induced cell death and lipid peroxidation in THP-1-derived macrophages. However, KME and HDMPPA significantly improved cell viability and inhibited lipid peroxidation induced by oxLDL in THP-1-derived macrophages (P < .05). Moreover, KME and HDMPPA suppressed CD36 and PPARc expressions, both of which participate in cholesterol influx. In contrast, KME and HDMPPA augmented LXRa, PPARa, and ABCA1 expression, which are associated with cholesterol efflux. Consequently, KME and HDMPPA suppressed lipid accumulation. These results indicate that KME and HDMPPA may inhibit lipid accumulation, in part, by regulating cholesterol influx-and efflux-related proteins. These findings will thus be useful for future prevention strategies against atherosclerosis.

Plant-Based Nutrition: Exploring Health Benefits for Atherosclerosis, Chronic Diseases, and Metabolic Syndrome—A Comprehensive Review

“…The progression was retarded by the administration of 3-(4'-hydroxyl-3',5'-dimethoxyphenyl) propionic acid (HDMPPA), an active compound of kimchi, which can suppress TC and LDL cholesterol elevation, reducing the thickness of the aortic arch and antioxidant activity [160]. Yun et al (2014) [161] also found that HDMPPA had a protective effect on the cell viability of THP-1-derived macrophages through the inhibition of lipid peroxidation, regulating cluster of differentiation 36 and ABCA1 expression, both of which at least partially participate in cholesterol influx and efflux. This context could regulate foam cell formation by attenuating cholesterol accumulation in macrophages.…”

Effects of Miao sour soup on hyperlipidemia in high‐fat diet‐induced obese rats via the AMPK signaling pathway

“…Kimchi, a fermented food, has health benefits such as lipid‐lowering and antiatherogenic effects (Park et al., 2014 ). Studies have shown that the health‐promoting effects of kimchi are closely related to its biologically active compounds and fermentation products (Woo et al., 2017 ), among which the active compound 3‐(4‐hydroxy‐3,5‐dimethoxyphenyl) propionic acid of kimchi inhibits lipid accumulation by regulating the influx of cholesterol and efflux of associated proteins (Yun et al., 2014 ). Further, the lactic acid bacteria produced during kimchi fermentation decrease the levels of serum cholesterol (Park et al., 2014 ).…”

Effects of Different Salt Treatments on the Fermentation Metabolites and Bacterial Profiles of Kimchi

“…However, the most important factor associated with its health benefits is the presence of probiotic lactic acid bacteria (LAB), including Lactobacillus strains (Park and others ). Many clinical and animal studies have demonstrated that kimchi could significantly reduce the risks of obesity (Kim and others ; Park and others ), diabetes (An and others ), inflammation (Jeong and others ), hypercholesterolemia (Choi and others ), and cancer (Jeong and others ), and help to stimulate the immune system (Yun and others ). Owing to these aforementioned and other health benefits, kimchi has been considered as one of the most nutritional and health‐beneficial foods in the world.…”