Literature DB >> 25384233

Genistein alleviates β-amyloid-induced inflammatory damage through regulating Toll-like receptor 4/nuclear factor κB.

Weiwei Ma1, Bingjie Ding, Huanling Yu, Linhong Yuan, Yuandi Xi, Rong Xiao.   

Abstract

Genistein (GEN), a major soybean isoflavone (SIF), might possess neuroprotective properties through its anti-inflammatory activity. We hypothesized that GEN could prevent the inflammatory damage detected in C6 cells induced by β-amyloid peptides 25-35 (Aβ25-35). Accordingly, we evaluated the inflammatory damage induced by Aβ25-35 and the protective effect of GEN against Aβ25-35 in C6 cells. In our study, the C6 glial cells (rats glioma cell lines) were preincubated with or without GEN for 2 h following incubation with Aβ25-35 for another 24 h. Then, methylthiazolyl tetrazolium (MTT) assay was used to assess the cell viability. Immunofluorescence staining was used to identify the C6 cells. Inflammatory factors tumor necrosis factor (TNF)-α and interleukin (IL)-1β were analyzed by using enzyme-linked immunosorbent assay (ELISA). Western blot analysis and reverse transcription-polymerase chain reaction analysis were performed to assess the expression of Toll-like receptors 4 (TLR4), inhibitor of kappaB-alpha (IκB-α). The current results showed that GEN could alleviate Aβ25-35-induced cell apoptosis and prevent Aβ25-35-induced TNF-α and IL-1β release from C6 cells. In addition, GEN prevented Aβ25-35-induced upregulation of the gene and protein expression of TLR4, and GEN significantly upregulated the expression of IκB-α in C6 cells damaged by Aβ25-35. These results suggest that GEN can alleviate the inflammatory stress caused by Aβ25-35 treatment, which might be associated with the neuroprotective effect of GEN regulating the TLR4/NFκB signaling pathway.

Entities:  

Keywords:  beta-amyloid peptides; genistein; inflammatory factors; neuroprotection

Mesh:

Substances:

Year:  2014        PMID: 25384233      PMCID: PMC4350449          DOI: 10.1089/jmf.2014.3150

Source DB:  PubMed          Journal:  J Med Food        ISSN: 1096-620X            Impact factor:   2.786


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