Bioactive Compounds as Inhibitors of Inflammation, Oxidative Stress and Metabolic Dysfunctions via Regulation of Cellular Redox Balance and Histone Acetylation State.
Hyunju KangBohkyung KimPublished in: Foods (Basel, Switzerland) (2023)
Bioactive compounds (BCs) are known to exhibit antioxidant, anti-inflammatory, and anti-cancer properties by regulating the cellular redox balance and histone acetylation state. BCs can control chronic oxidative states caused by dietary stress, i.e., alcohol, high-fat, or high-glycemic diet, and adjust the redox balance to recover physiological conditions. Unique functions of BCs to scavenge reactive oxygen species (ROS) can resolve the redox imbalance due to the excessive generation of ROS. The ability of BCs to regulate the histone acetylation state contributes to the activation of transcription factors involved in immunity and metabolism against dietary stress. The protective properties of BCs are mainly ascribed to the roles of sirtuin 1 (SIRT1) and nuclear factor erythroid 2-related factor 2 (NRF2). As a histone deacetylase (HDAC), SIRT1 modulates the cellular redox balance and histone acetylation state by mediating ROS generation, regulating nicotinamide adenine dinucleotide (NAD+)/NADH ratio, and activating NRF2 in metabolic progression. In this study, the unique functions of BCs against diet-induced inflammation, oxidative stress, and metabolic dysfunction have been considered by focusing on the cellular redox balance and histone acetylation state. This work may provide evidence for the development of effective therapeutic agents from BCs.
Keyphrases
- oxidative stress
- histone deacetylase
- dna damage
- reactive oxygen species
- dna methylation
- ischemia reperfusion injury
- nuclear factor
- diabetic rats
- induced apoptosis
- anti inflammatory
- cell death
- toll like receptor
- electron transfer
- gene expression
- heat shock
- inflammatory response
- adipose tissue
- weight gain
- skeletal muscle
- weight loss
- insulin resistance
- body mass index
- metabolic syndrome
- alcohol consumption
- heat shock protein