Issue 12, 2017

Effect of nobiletin on the MAPK/NF-κB signaling pathway in the synovial membrane of rats with arthritis induced by collagen

Abstract

Nobiletin (5,6,7,8,3′,4′-hexamethoxyflavone) is a natural compound in the fruit peel of citrus fruit in the Rutaceae family. It is active in inhibiting inflammation, reducing plasma lipids and has anti-oxidative properties. In studying the effect of nobiletin on rheumatoid arthritis (RA), the collagen-induced arthritis (CIA) model on Sprague-Dawley (SD) rats was established by bovine type II collagen (BIIC), and the effect of nobiletin on RA was investigated using hematoxylin–eosin (H&E) staining, serum enzyme linked immunosorbent assay (ELISA) detection and western blotting. The experimental results in animals revealed that the angiogenesis and inflammatory infiltration in synovial tissue, the serum pro-inflammatory cytokines of interleukin-1β (IL-1β), monocyte chemotactic protein-1 (MCP-1), IL-6 and tumor necrosis factor-alpha (TNF-α) levels in BIIC immunized rats were significantly decreased after treatment with nobiletin. The protein expression levels of phosphorylated p38, p-p65 and the nuclear factor of kappa light polypeptide gene enhancer in B-cells inhibitor alpha (IκBα) in the synovial membrane of CIA rats were down-regulated by nobiletin. These results demonstrated that nobiletin inhibited the development of RA by inhibiting the degree of angiogenesis and inflammatory infiltration by down-regulating the protein expression level of the p38/nuclear factor kappa B (NF-κB) signaling pathway in the synovium of rats with CIA.

Graphical abstract: Effect of nobiletin on the MAPK/NF-κB signaling pathway in the synovial membrane of rats with arthritis induced by collagen

Article information

Article type
Paper
Submitted
24 Aug 2017
Accepted
06 Nov 2017
First published
08 Nov 2017

Food Funct., 2017,8, 4668-4674

Effect of nobiletin on the MAPK/NF-κB signaling pathway in the synovial membrane of rats with arthritis induced by collagen

G. Yang, S. Li, L. Yuan, Y. Yang and M. Pan, Food Funct., 2017, 8, 4668 DOI: 10.1039/C7FO01311F

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