Anthocyanins from colored maize ameliorated the inflammatory paracrine interplay between macrophages and adipocytes through regulation of NF-κB and JNK-dependent MAPK pathways

Qiaozhi Zhang, Diego Luna-Vital, Elvira Demejia

Research output: Contribution to journalArticle

Abstract

This study aimed to investigate the anti-inflammatory effect of two anthocyanin-rich extracts from purple (PMW) and red maize (RMW), in comparison to three pure anthocyanins [cyanidin-3-O-glucoside (C3G); peonidin-3-O-glucoside (P3G); pelargonidin-3-O-glucoside (Pr3G)] on the inflammatory states that occurred during the macrophage-adipocyte interaction, using both mono- and co-culture in vitro models. PMW and RMW reduced production of pro-inflammatory cytokines (TNF-α: −8.8% to −44.2%; MCP-1: −18.4% to −56.9%) in both macrophages and adipocytes mono-cultures. PMW and RMW, as well as C3G and Pr3G inhibited activation of NF-κB and JNK pathways, via regulation of phosphorylation of IκBα and JNK, respectively. Both extracts and pure anthocyanins restored inflammation-mediated oxidative stress and insulin resistance in macrophage-conditioned media-treated adipocytes. PMW and RMW decreased pro-inflammatory cytokine production and lipolysis, while enhanced the glucose transporter 4 membrane translocation in the adipocyte-macrophage co-cultures. These results suggested that colored maize anthocyanins could potentially ameliorate the paracrine interplay between adipocytes and macrophages.

LanguageEnglish (US)
Pages175-186
Number of pages12
JournalJournal of Functional Foods
Volume54
DOIs
StatePublished - Mar 1 2019

Fingerprint

Anthocyanins
adipocytes
Adipocytes
Zea mays
glucosides
anthocyanins
macrophages
Macrophages
corn
pelargonidin
cyanidin
coculture
Coculture Techniques
cytokines
Cytokines
glucose transporters
Facilitative Glucose Transport Proteins
MAP Kinase Signaling System
Lipolysis
extracts

Keywords

  • Anthocyanins
  • Colored maize
  • Inflammation
  • Macrophage-adipocyte interaction
  • Obesity

ASJC Scopus subject areas

  • Food Science
  • Medicine (miscellaneous)
  • Nutrition and Dietetics

Cite this

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title = "Anthocyanins from colored maize ameliorated the inflammatory paracrine interplay between macrophages and adipocytes through regulation of NF-κB and JNK-dependent MAPK pathways",
abstract = "This study aimed to investigate the anti-inflammatory effect of two anthocyanin-rich extracts from purple (PMW) and red maize (RMW), in comparison to three pure anthocyanins [cyanidin-3-O-glucoside (C3G); peonidin-3-O-glucoside (P3G); pelargonidin-3-O-glucoside (Pr3G)] on the inflammatory states that occurred during the macrophage-adipocyte interaction, using both mono- and co-culture in vitro models. PMW and RMW reduced production of pro-inflammatory cytokines (TNF-α: −8.8{\%} to −44.2{\%}; MCP-1: −18.4{\%} to −56.9{\%}) in both macrophages and adipocytes mono-cultures. PMW and RMW, as well as C3G and Pr3G inhibited activation of NF-κB and JNK pathways, via regulation of phosphorylation of IκBα and JNK, respectively. Both extracts and pure anthocyanins restored inflammation-mediated oxidative stress and insulin resistance in macrophage-conditioned media-treated adipocytes. PMW and RMW decreased pro-inflammatory cytokine production and lipolysis, while enhanced the glucose transporter 4 membrane translocation in the adipocyte-macrophage co-cultures. These results suggested that colored maize anthocyanins could potentially ameliorate the paracrine interplay between adipocytes and macrophages.",
keywords = "Anthocyanins, Colored maize, Inflammation, Macrophage-adipocyte interaction, Obesity",
author = "Qiaozhi Zhang and Diego Luna-Vital and Elvira Demejia",
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T1 - Anthocyanins from colored maize ameliorated the inflammatory paracrine interplay between macrophages and adipocytes through regulation of NF-κB and JNK-dependent MAPK pathways

AU - Zhang, Qiaozhi

AU - Luna-Vital, Diego

AU - Demejia, Elvira

PY - 2019/3/1

Y1 - 2019/3/1

N2 - This study aimed to investigate the anti-inflammatory effect of two anthocyanin-rich extracts from purple (PMW) and red maize (RMW), in comparison to three pure anthocyanins [cyanidin-3-O-glucoside (C3G); peonidin-3-O-glucoside (P3G); pelargonidin-3-O-glucoside (Pr3G)] on the inflammatory states that occurred during the macrophage-adipocyte interaction, using both mono- and co-culture in vitro models. PMW and RMW reduced production of pro-inflammatory cytokines (TNF-α: −8.8% to −44.2%; MCP-1: −18.4% to −56.9%) in both macrophages and adipocytes mono-cultures. PMW and RMW, as well as C3G and Pr3G inhibited activation of NF-κB and JNK pathways, via regulation of phosphorylation of IκBα and JNK, respectively. Both extracts and pure anthocyanins restored inflammation-mediated oxidative stress and insulin resistance in macrophage-conditioned media-treated adipocytes. PMW and RMW decreased pro-inflammatory cytokine production and lipolysis, while enhanced the glucose transporter 4 membrane translocation in the adipocyte-macrophage co-cultures. These results suggested that colored maize anthocyanins could potentially ameliorate the paracrine interplay between adipocytes and macrophages.

AB - This study aimed to investigate the anti-inflammatory effect of two anthocyanin-rich extracts from purple (PMW) and red maize (RMW), in comparison to three pure anthocyanins [cyanidin-3-O-glucoside (C3G); peonidin-3-O-glucoside (P3G); pelargonidin-3-O-glucoside (Pr3G)] on the inflammatory states that occurred during the macrophage-adipocyte interaction, using both mono- and co-culture in vitro models. PMW and RMW reduced production of pro-inflammatory cytokines (TNF-α: −8.8% to −44.2%; MCP-1: −18.4% to −56.9%) in both macrophages and adipocytes mono-cultures. PMW and RMW, as well as C3G and Pr3G inhibited activation of NF-κB and JNK pathways, via regulation of phosphorylation of IκBα and JNK, respectively. Both extracts and pure anthocyanins restored inflammation-mediated oxidative stress and insulin resistance in macrophage-conditioned media-treated adipocytes. PMW and RMW decreased pro-inflammatory cytokine production and lipolysis, while enhanced the glucose transporter 4 membrane translocation in the adipocyte-macrophage co-cultures. These results suggested that colored maize anthocyanins could potentially ameliorate the paracrine interplay between adipocytes and macrophages.

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