Stigma maydis polysaccharides protect podocyte injury by reducing oxidative stress and apoptosis  

作　　者：Xizhu Wang LuYue Huang Yan Qi Tie cheng Ma Songyi Lin 

机构地区：[1]National Engineering Research Center of Seafood,School of Food Science and Technology,Dalian Polytechnic University,Dalian,116034,PR China [2]Liaoning Engineering Research Center of Special Dietary Food,Dalian Polytechnic University,Dalian,116034,PR China

出　　处：《Food Bioscience》2023年第3期1940-1950,共11页食品生物科学（英文）

基　　金：financial support provided by the National Key Research and Development Program of China(2017YFD0400504).

摘　　要：Membranous nephropathy(MN)is a glomerulonephritis that has an C5b-9-mediated podocyte injury as its main feature.Stigma maydis polysaccharides(SMP)demonstrate a protective role against podocyte injury in vivo.However,their in vitro effects remain unknown.The aim of the present study was to verify the potential protective effect of acidic SMP(ASMP)and neutral SMP(NSMP)on podocytes in vitro.Morphological changes and cell migration were examined by inverted microscope,changes in reactive oxygen species level and apoptosis were detected by fluorescence microscope,while the cell cycle arrest were measured by flow cytometry.The expression of the phosphoinositide 3-kinases(PI3K),and Akt protein were detected by Western blot technique.This study showed that oxidative stress,migration,cell cycle arrest,and apoptosis were all significantly suppressed following pretreatment with either of the SMP,however ASMP showed greater effects overall.In conclusion,ASMP could potentially be developed as a functional food to protect podocytes from sC5b-9-induced oxidative stress and apoptosis injury.

关 键 词：Stigma maydis Corn silk POLYSACCHARIDE Membranous nephropathy PODOCYTES C5B-9 

分 类 号：TS201[轻工技术与工程—食品科学]