International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 4, Issue 6 (2019)

Apoptosis associated with osteoarthritis inhibited by Shiikuwasha extract via down-regulating JAK2/SATA3 pathway in SW1353 cells


Yu-Wen Yen, Ying-Jiun Lai, Zwe-Ling Kong

Chondrocyte death relatively contributes to osteoarthritis (OA) pathogenesis. Novel agent for OA is necessary and it might be easy gain from a common citrus fruit. The shiikuwasha is a citrus fruit from Okinawa that has the potential to exert many positive effects on human health. Shiikuwasha extract (SE) displayed antioxidant properties, which were estimated through several widely used assays: DPPH, ABTS and reducing power assay. An OA-similar chondrocyte model was founded by using MIA-stimulated SW1353 cells. SE rescued the cell viability and apoptosis percentage in a dose-dependent manner. The alterations of ROS levels and ΔΨm caused by MIA were also reversed by SE. TNF-α and IL-6 were highly expressed in the culture medium only with MIA, but collagen 2 was less expressed. However, SE decreased the levels of TNF-α and IL-6, and restored collagen 2 level. Toluidine blue O staining revealed that SE blocked proteoglycan loss. The expressions of PARP, caspase 3, BAX, JAK2, p-STAT3 and STAT3 were decreased in the presence of SE, implicating the apoptosis and JAK2/STAT3 pathways participated in the effects of SE on MIA-treated SW1353 cells. Together, these findings demonstrated that SE could modulate MIA-induced apoptosis in SW1353 cells to ameliorate cartilage matrix proteins loss and inflammatory response. SE also could be regarding as bioactive or nutritional supplement for OA.
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How to cite this article:
Yu-Wen Yen, Ying-Jiun Lai, Zwe-Ling Kong. Apoptosis associated with osteoarthritis inhibited by Shiikuwasha extract via down-regulating JAK2/SATA3 pathway in SW1353 cells. International Journal of Food Science and Nutrition, Volume 4, Issue 6, 2019, Pages 68-76
International Journal of Food Science and Nutrition