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The Hypocholesterolemic Potential of the Edible Algae Fucus vesiculosus

2023-07-20Artigo científico Acesso aberto
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dc.contributor.authorAndré, Rebeca
dc.contributor.authorPacheco, Rita
dc.contributor.authorAlves, Ana Catarina
dc.contributor.authorSantos, Hugo M.
dc.contributor.authorBourbon, Mafalda
dc.contributor.authorSerralheiro, Maria Luísa
dc.contributor.institutionLAQV@REQUIMTE
dc.contributor.institutionDQ - Departamento de Química
dc.contributor.pblMDPI - Multidisciplinary Digital Publishing Institute
dc.date.accessioned2023-11-09T22:09:13Z
dc.date.available2023-11-09T22:09:13Z
dc.date.issued2023-07-20
dc.descriptionPM003/2016). Publisher Copyright: © 2023 by the authors.
dc.description.abstractA brown seaweed consumed worldwide, Fucus vesiculosus, has been used to prevent atherosclerosis and hypercholesterolemia, among other uses. However, the mechanisms of action that lead to these effects are not yet fully understood. This work aims to study the in vitro effect of an aqueous extract of F. vesiculosus, previously characterized as rich in phlorotannins and peptides, on the expression of different proteins involved in the synthesis and transport of cholesterol. A proteomic analysis, Western blot, and qRT-PCR analysis were performed to identify protein changes in HepG2 cells exposed to 0.25 mg/mL of the F. vesiculosus extract for 24 h. The proteomic results demonstrated that, in liver cells, the extract decreases the expression of four proteins involved in the cholesterol biosynthesis process (CYP51A1, DHCR24, HMGCS1 and HSD17B7). Additionally, a 12.76% and 18.40% decrease in the expression of two important transporters proteins of cholesterol, NPC1L1 and ABCG5, respectively, was also observed, as well as a 30% decrease in NPC1L1 mRNA levels in the cells exposed to the extract compared to control cells. Our study reveals some of the mechanisms underlying the actions of bioactive compounds from F. vesiculosus that may explain its previously reported hypocholesterolemic effect, future prospecting its use as a functional food.en
dc.description.versionpublishersversion
dc.description.versionpublished
dc.format.extent14
dc.format.extent3544138
dc.identifier.doi10.3390/foods12142758
dc.identifier.issn2304-8158
dc.identifier.otherPURE: 75756606
dc.identifier.otherPURE UUID: 87e9d905-1d45-4f12-9ad2-241933e23ba4
dc.identifier.otherScopus: 85166305993
dc.identifier.otherWOS: 001038655900001
dc.identifier.otherPubMed: 37509850
dc.identifier.otherPubMedCentral: PMC10379601
dc.identifier.otherORCID: /0000-0002-6032-8679/work/170346741
dc.identifier.urihttp://hdl.handle.net/10362/159763
dc.identifier.urlhttps://www.scopus.com/pages/publications/85166305993
dc.language.isoeng
dc.peerreviewedyes
dc.relationFunding Information: info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04046%2F2020/PT
dc.relationinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/PTDC%2FBIA-BQM%2F28355%2F2017/PT
dc.relationinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00100%2F2020/PT
dc.relationinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00100%2F2020/PT
dc.relationCentro de Química Estrutural
dc.relationCentro de Química Estrutural
dc.relationinfo:eu-repo/grantAgreement/FCT/OE/PD%2FBD%2F142861%2F2018/PT
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relationinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F50006%2F2020/PT
dc.relationThis study was supported by PL/2019/AMar2Fun. Centro de Química Estrutural. Institute of Molecular Sciences is an Associate Laboratory funded by FCT, project LA/P/0056/2020. R.A. PROTEOMASS Scientific Society is acknowledged by the funding provided to the Laboratory for Biological Mass Spectrometry Isabel Moura (
dc.relationPM001/2019 and
dc.subjectABCG5
dc.subjectcholesterol excretion
dc.subjectcholesterol synthesis
dc.subjectezetimibe
dc.subjectFucus vesiculosus
dc.subjectNPC1L1
dc.subjectFood Science
dc.subjectMicrobiology
dc.subjectHealth(social science)
dc.subjectHealth Professions (miscellaneous)
dc.subjectPlant Science
dc.titleThe Hypocholesterolemic Potential of the Edible Algae Fucus vesiculosusen
dc.title.subtitleProteomic and Quantitative PCR Analysisen
dc.typejournal article
degois.publication.issue14
degois.publication.titleFoods
degois.publication.volume12
dspace.entity.typePublication
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oaire.awardNumberUIDP/50006/2020
oaire.awardTitleCentro de Química Estrutural
oaire.awardTitleCentro de Química Estrutural
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/PTDC%2FBIA-BQM%2F28355%2F2017/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00100%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00100%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/OE/PD%2FBD%2F142861%2F2018/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50006%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F50006%2F2020/PT
oaire.fundingStream3599-PPCDT
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