夏威夷果中棕榈油酸的抗炎活性研究 | Food & Function

Abstract

Macadamia nuts are rich in a variety of nutrients and are prone to oxidative deterioration during storage and transportation. They contain a high level of monounsaturated fatty acids, whose composition may change during oxidation. In this study, we determined the oxidation indicators of macadamia nuts and the changes in the proportion of monounsaturated fatty acids. In addition, we demonstrated that POA intervention reduced excessive mitochondrial superoxide production, thereby alleviating oxidative stress and mitigating inflammation. The alleviation of inflammation was associated with reduced lysosomal damage, as evidenced by increased expression of LAMP2 and ATP6V1A, decreased CTSB levels, and enhanced lysosomal biogenesis. In vitro assays further revealed that POA treatment increased NRF2 expression while decreasing TBK1 expression. Molecular docking analysis suggested that the interaction between POA and NRF2 may involve key residues including valine (VAL-418, VAL-512 and VAL-465). Overall, POA alleviated cell inflammation through the NRF2/TBK1 signaling pathway. This study provides insights into the anti-inflammatory mechanisms of POA, highlighting its potential as a therapeutic agent.