Catechin Microcapsule on Podocin Expression in Rats with Nephrotic Syndrome Induced-adriblastine

Abstract

Abstract:
【Abstract】 Objective: To observe the effects of catechin microcapsulation on WT1 expression in rats with nephrotic syndrome induced-adriblastine. Methods: 112 female SD rat are randomly distributed respectively in control group, nephrotic syndrome group, dexamethason group, VE group, catechin group and microcapsule group. Catechin microcapsule is made by the way of mist spray dehydration and nephrotic syndrome rats are caused by injecting adriblastine. Before rats killed, we collect blood and kidney tissue, Podocin expression in kidney is observed by indirect immunofluorescence. Podocin mRNA expression in kidney is observed with RT-PCR. Results: Expressions of Podocin on foot process in the other groups are all lower than that of the control, while by the the 6th, there is no significant difference between that of the Dexamethason and the control, and it was higher in the catechin group and the catechin microcapsulation -treated group compared with that of the VE group. When the former two groups were compared, that in catechin microcapsulation -treated group was higher than that in catechin -treated group. Podocin mRNA expression were accord with Podocin protein expression. Conclusion: Catechin microcapsulation could up-regulate Podocin expression of protein and gene in rats with nephrotic syndrome induced-adriblastine, the technology of microencapusulation could help to upgrade the biologic effect of catechin.

Key words: microcapsulation, catechin, nephrotic syndrome, Podocin, rat

HE Xiao-Jie, Yi-Zhu-Wen, Bai-Hai-Tao, MO Shuang-Hong, Zhang-Hui-Qiong, Geng-Wen-Mao, Dang-Xi-Qiang. Catechin Microcapsule on Podocin Expression in Rats with Nephrotic Syndrome Induced-adriblastine[J]. FOOD SCIENCE, 2006, 27(9): 236-241.

[1]	RAN Miao, HE Laping, ZHU Qiujin. Analysis of Bacterial Diversity and Volatile Flavor Compounds of Cooked Cured Ham Stored at Different Temperatures [J]. FOOD SCIENCE, 2021, 42(9): 169-176.
[2]	LIU Hui, LÜ Zhenzhen, YANG Wenbo, ZHANG Chunling, LIU Jiechao, JIAO Zhonggao. Effect of Simulated Circulation Modes at Different Temperatures on Firmness, Sugar and Acid Composition of Peach Fruit [J]. FOOD SCIENCE, 2021, 42(9): 199-205.
[3]	CHEN Xuehua, XU Xindong, WANG Qing, QI Pengxiang, CHEN Shan. Progress in Research on Cassava Starch-Based Film Materials [J]. FOOD SCIENCE, 2021, 42(9): 254-263.
[4]	LI Yongfu, JIE Min, HUANG Jinrong, DU Yan, SHI Feng, CHEN Zhengxing. Improving the Cooking Quality of Adzuki Beans Based on High-Temperature Air Fluidization [J]. FOOD SCIENCE, 2021, 42(9): 64-69.
[5]	WANG Jing, HUANG Qingchen, GAO Minyue, ZHU Xiaopan, CHEN Zitong, WANG Shaokang, SUN Guiju. Preventive Effect of Forsythin from Forsythia suspensa Leaves on Obesity Induced by High-Fat Diet in Rats [J]. FOOD SCIENCE, 2021, 42(9): 85-90.
[6]	XIANG Ting, XIA Chen, LIU Jianhua, WANG Chaoran, SHEN Jianfu. Separation, Structural Identification and Anti-tumor Effects of New Compounds from Cordyceps militaris [J]. FOOD SCIENCE, 2021, 42(8): 235-242.
[7]	SUN Jinzhi, FU Lujing, YUE Tianli, LI Jingyan, GUO Chunfeng. Quantitative Detection of Cow Milk Adulteration in Goat Milk Based on a Non-Protein Biomarker Present in Cow Milk [J]. FOOD SCIENCE, 2021, 42(8): 288-293.
[8]	LI Jun, KANG Xin, PU Xueli, CUI Huaitian, WANG Shengnan, SONG Hong, ZHU Danshi, LIU He. Effects of Adding Magnesium Chloride and Glutamine Transaminase after Cooling to Different Temperatures on the Rheological Properties of Heat-induced Gels from Whole Soybean Flour [J]. FOOD SCIENCE, 2021, 42(8): 17-21.
[9]	WANG Qiming, TANG Yuwan, LI Chunyi, ZHAO Jichun, ZHANG Yuhao, MING Jian. Spectroscopic Analysis of Interaction between Gliadin and Quercetin under Different NaCl Concentrations [J]. FOOD SCIENCE, 2021, 42(8): 29-39.
[10]	JIANG Jingdan, YANG Mingyuan, XU Changhua, SHI Wenzheng, LU Ying. Effects of Salt Concentration on Texture, Microstructure and Quality of Wet-Cured Grass Carp Muscle [J]. FOOD SCIENCE, 2021, 42(8): 40-45.
[11]	CHEN Haihua, YU Rui, WANG Yusheng. Mechanism and Thermodynamic Characterization of Electrostatic Complexation between Gelatin and Sodium Alginate [J]. FOOD SCIENCE, 2021, 42(8): 52-59.
[12]	ZHAO Jingsong, WANG Yusheng, LI Tianhao, ZHAO Wenqing, CHEN Haihua. Construction and Properties of Polyglycerol Monolaurate-Oleic Acid Microemulsion System [J]. FOOD SCIENCE, 2021, 42(8): 81-89.
[13]	ZHOU Jing, YUAN Li, GAO Ruichang. Screening of Low-temperature Protease-producing Planococcus and Its Application in Low-salt Fish Sauce Fermentation [J]. FOOD SCIENCE, 2021, 42(8): 122-128.
[14]	LI Yang, LI Yan, WANG Yunna, YUAN Dongdong, ZHANG Liebing. Effects of Casein Types and Secondary Homogenization on Whipping Properties of Recombined Cream [J]. FOOD SCIENCE, 2021, 42(7): 106-112.
[15]	YAN Shizhang, XU Jingwen, WU Lichun, SUN Yufan, QI Baokun, LI Yang. Effect of Ultrasound-Assisted Alkali Treatment on Structural and Emulsifying Properties of Soybean Protein Isolate and on Its Interaction with (−)-Epigallocatechin Gallate [J]. FOOD SCIENCE, 2021, 42(7): 134-141.

Catechin Microcapsule on Podocin Expression in Rats with Nephrotic Syndrome Induced-adriblastine

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments