Pomegranate punicalagin inhibits the foam cells formation in Raw264.7 macrophages

Abstract In order to reveal the inhibitory effect of pomegranate punicalagin on macrophage foam cell formation and its possible mechanism, Raw264.7 macrophages were as the experimental carrier to detect the effect of punicalagin on macrophage cholesterol accumulation and outflow, and evaluate the re...

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Bibliographic Details
Published inCiência e tecnologia de alimentos Vol. 43
Main Authors ZHAO, Shengjuan, ZHANG, Yujia, ZHANG, Xinyi, ZHOU, Yaxin, XU, Yunfeng
Format Journal Article
LanguageEnglish
Published Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2023
Subjects
FOOD SCIENCE & TECHNOLOGY
foam cell
Raw264.7 macrophage
pomegranate punicalagin
cholesterol efflux
lipid accumulation
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Summary:Abstract In order to reveal the inhibitory effect of pomegranate punicalagin on macrophage foam cell formation and its possible mechanism, Raw264.7 macrophages were as the experimental carrier to detect the effect of punicalagin on macrophage cholesterol accumulation and outflow, and evaluate the regulation of punicalagin on cholesterol accumulation related genes CD36, PPARγ and outflow related genes ABCA1/G1, LXRα by Western-Blot method. The results showed that punicalagin can inhibit the cholesterol accumulation in raw264.7 macrophages due to restraining the PPARγ-CD36 expression, and meanwhile it could also promote macrophage cholesterol efflux by regulating LXRα-ABCA1/G1 pathway.
ISSN:0101-2061
1678-457X
1678-457X
DOI:10.1590/fst.124622