in vivo study
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Author(s):  
Beatriz Tofani Maia ◽  
Cynthia do Prado Vendrusculo ◽  
Anderson Fernando Souza ◽  
André Luis do Valle De Zoppa

2022 ◽  
Author(s):  
Wei Hu ◽  
Chao Mao ◽  
Weibin Sheng

Abstract Background: Osteoarthritis (OA) is a chronic degenerative disease, its main characteristic involves articular cartilage destruction and inflammation response, absent of effective medical treatment. Our current research aimed to explore anti-inflammatory effect of kirenol, a diterpenoid natural product compound, in the development of OA and its potential molecular mechanism through in vitro and in vivo study.Methods: In vitro, chondrocytes were pretreated with kirenol for 2 h before IL-1β stimulation. Production of NO, PGE2, TNF-α, IL-6, aggrecan, collagen-II, MMP13and ADAMTS5 were evaluated by the Griess reaction and ELISAs. The mRNA (aggrecan and collagen-II) and protein expression (COX-2, iNOS, P65, IκB, PI3K, AKT) were measured by qRT-PCR and Western blot respectively. Immunofluorescence was used to assess the expression of collagen-II and P65. The in vivo effect of kirenol was evaluated in mice OA models induced by destabilization of the medial meniscus (DMM).Results: We found that kirenol inhibited IL-1β-induced expression of NO, PGE2, TNF-α, IL-6, COX-2, iNOS, ADAMTS-5. Besides, kirenol remarkably decreased IL-1β-induced degradation of aggrecan and collagen-II. Furthermore, kirenol significantly inhibited IL-1β-induced phosphorylation of PI3K/Akt and NF-κB signaling. In vivo, the cartilage in kirenol-treated mice exhibited less cartilage degradation and lower OARSI scores.Conclusions: Taken together, the results of this study provide potent evidence that kirenol could be utilized as a potentially therapeutic agent in prevention and treatment of OA.


Author(s):  
Stefano Marco Paolo Rossi ◽  
Rudy Sangaletti ◽  
Loris Perticarini ◽  
Flavio Terragnoli ◽  
Francesco Benazzo

2022 ◽  
Vol 23 (1) ◽  
Author(s):  
Ankitha Prabhu ◽  
Jobin Jose ◽  
Lalit Kumar ◽  
S Salwa ◽  
M Vijay Kumar ◽  
...  

2022 ◽  
Author(s):  
Angelo Andriulli ◽  
Antonio Bevilacqua ◽  
Orazio Palmieri ◽  
Anna Latiano ◽  
Rosanna Fontana ◽  
...  

Gluten Friendly™ (GF) is a new gluten achieved through a physicochemical process applied to wheat kernels. The goal of this research was to assess the in vivo effects of Gluten Friendly™ bread on celiac gut mucosa and microbiota.


Author(s):  
Samara K.S.C.F. Moura ◽  
Milena L.V. dos Santos ◽  
Lucas A. do Nascimento ◽  
Mariana F.A. da Silva ◽  
Glória M. de França ◽  
...  

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