Ameliorative Effects of Pumpkin Seed Oil on Oxidative Stress and Inflammatory Levels in BPH-1 Cells through the PI3K/Akt/NF-κB Signaling Pathway
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Abstract:
In order to explore the inhibitory effect of pumpkin seed oil prepared by different extraction methods on BPH-1 cells in vitro, the pumpkin seed oil prepared by continuous phase transition extraction, supercritical fluid extraction and screw pressing were used as samples. The cell survival rate, scratch healing rate, reactive oxygen species (ROS), malondialdehyde (MDA), tumor necrosis factor-α (TNF-α) and nitric oxide (NO) content were measured, and the expression level of the PI3K/Akt/NF-κB signaling pathway was analyzed. The results showed that the pumpkin seed oil prepared by the three extraction methods inhibited the survival rate and scratch healing rate of BPH-1 cells in a dose-dependent manner, reduced the secretion of oxidative stress indicators ROS and MDA, and the release of inflammatory factors TNF-α and NO, and down-regulated the expression of PI3K, Akt and NF-κB mRNA. Among them, the relative content of ROS in BPH-1 cells of pumpkin seed oil group prepared by continuous phase transition extraction at 75 μg?mL-1 mass concentration was 68.56%, the content of MDA was 0.48 nmol?mgprot-1, the release of TNF-α was 60.99 pg?mL-1, and the release of NO was 4.32 μmol?L-1. Compared with the blank group, they were reduced by 31.44%, 85.92%, 78.04%, and 71.49%, respectively, and were significantly lower than the pumpkin seed oil group prepared by supercritical fluid extraction and screw pressing (P<0.05). In summary, pumpkin seed oil has good anti-prostatic hyperplasia activity in vitro, and its mechanism is related to inhibiting the proliferation and migration of BPH-1 cells, improving oxidative stress and inflammatory levels, and down-regulating the expression of the PI3K/Akt/NF-κB signaling pathway. The results of this study are helpful to fully understand the anti-prostatic hyperplasia activity and mechanism of pumpkin seed oil, and provide a theoretical basis for the development of related functional foods.
