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Ferulic acid delayed amyloid β-induced pathological symptoms by autophagy pathway via a fasting-like effect in Caenorhabditis elegans

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机构: [a]School of Life Sciences, Lanzhou University, China [b]School of Pharmacy, Lanzhou University, China [c]Department of Neurology, Xuanwu Hospital of Capital Medical University, Beijing, China [d]Clinical Center for Parkinson’s Disease, Capital Medical University, Beijing, China
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关键词: Alzheimer's disease Amyloid β Autophagy C elegans Ferulic acid

摘要:
The amyloid β (Aβ) generation or aggregation plays a crucial role in Alzheimer's disease (AD). Autophagy agonists, which function as the clearance of Aβ, could be the potential drug candidates against AD. In staple food crops, ferulic acid (FA) is an enormously copious and almost ubiquitous phenolic antioxidant. In the present study, FA significantly inhibited Aβ-induced pathological symptoms of paralysis and hypersensitivity to exogenous serotonin, meanwhile restrained Aβ monomers, oligomers, and deposits in AD C. elegans. FA increased the expression of autophagy reporter LGG-1 and enhanced autophagy flux. However, the autophagy inhibitors abolished the restrictive action of FA on the worm paralysis phenotype. According to these results, FA triggered autophagy and ameliorated Aβ-induced pathological symptoms by the autophagy pathway. Moreover, FA activated the HLH-30 transcription factor to nuclear localization, which acts upstream of autophagy in fasted animals, reduced the level of lipids, but affected nor the growth of E. coli OP50, neither animal food intake behavior. These suggest that FA induced a fasting-like effect to activate the autophagy pathway. Additionally, FA ameliorated poly Q aggregations in Huntington's disease worm. Thus, FA could not only affect AD, broadly but also neurodegenerative diseases characterized by misfolded or aggregated proteins. © 2020 Elsevier Ltd

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出版当年[2019]版:
大类 | 2 区 医学
小类 | 1 区 食品科技 2 区 毒理学
最新[2025]版:
大类 | 4 区 医学
小类 | 3 区 食品科技 3 区 毒理学
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出版当年[2018]版:
Q1 FOOD SCIENCE & TECHNOLOGY Q1 TOXICOLOGY
最新[2023]版:
Q1 TOXICOLOGY Q2 FOOD SCIENCE & TECHNOLOGY

影响因子: 最新[2023版] 最新五年平均 出版当年[2018版] 出版当年五年平均 出版前一年[2017版] 出版后一年[2019版]

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第一作者机构: [a]School of Life Sciences, Lanzhou University, China
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通讯机构: [*1]Lanzhou University, No. 199, Donggang West Road, Lanzhou, 730000, China
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