The powerful potential of amino acid menthyl esters for anti‐inflammatory and anti‐obesity therapies
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Le résumé fourni par la source
Our newly developed menthyl esters of valine and isoleucine exhibit anti-inflammatory properties beyond those of the well-known menthol in macrophages stimulated by lipopolysaccharide (LPS) and in a mouse model of colitis induced by sodium dextran sulfate. Unlike menthol, which acts primarily through the cold-sensitive TRPM8 channel, these menthyl esters displayed unique mechanisms that operate independently of this receptor. They readily penetrated target cells and efficiently suppressed LPS-stimulated tumour necrosis factor-alpha (Tnf) expression mediated by liver X receptor (LXR), a key nuclear receptor that regulates intracellular cholesterol and lipid balance. The menthyl esters showed affinity for LXR and enhanced the transcriptional activity through their non-competitive and potentially synergistic agonistic effect. This effect can be attributed to the crucial involvement of SCD1, an enzyme regulated by LXR, which is central to lipid metabolism and plays a key role in the anti-inflammatory response. In addition, we discovered that the menthyl esters showed remarkable efficacy in suppressing adipogenesis in 3T3-L1 adipocytes at the mitotic clonal expansion stage in an LXR-independent manner as well as in mice subjected to diet-induced obesity. These multiple capabilities of our compounds establish them as formidable allies in the fight against inflammation and obesity, paving the way for a range of potential therapeutic applications.
Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.
Le contrôle bibliographique ouvert
DOI retrouvé dans Crossref DOI retrouvé ; titre concordant.
- Titre Crossref
- The powerful potential of amino acid menthyl esters for anti‐inflammatory and anti‐obesity therapies
- Date Crossref
- 08/05/2024
- Éditeur
- Wiley
- Type
- journal-article
Ce recoupement confirme des métadonnées liées au DOI. Il ne confirme ni la méthode ni les conclusions de l’étude, et il ne compte pas comme une seconde source scientifique indépendante.
Où se fait cette recherche
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Tokyo University of Science Department of Biological Science and Technology pays non établi dans la noticeUniversité ou école supérieure
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Ochanomizu University Department of Nutrition and Food Science pays non établi dans la noticeUniversité ou école supérieure
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Kyoto Sangyo University pays non établi dans la noticeUniversité ou école supérieure
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Yamaguchi University pays non établi dans la noticeUniversité ou école supérieure
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Graduate School of Sciences and Technology for Innovation (Agriculture) pays non établi dans la noticeUniversité ou école supérieure
Department of Biological Science and Technology — Tokyo University of Science, Department of Nutrition and Food Science — Ochanomizu University et Kyoto Sangyo University, avec 2 autres affiliations.
Une affiliation ne permet pas de déduire la nationalité d’un auteur.