Abstract Title:

Purple sweet potato color ameliorates kidney damage via inhibiting oxidative stress mediated NLRP3 inflammasome activation in high fat diet mice.

Abstract Source:

Food Chem Toxicol. 2014 Jul ;69:339-46. Epub 2014 Apr 30. PMID: 24795233

Abstract Author(s):

Qun Shan, Yuanlin Zheng, Jun Lu, Zifeng Zhang, Dongmei Wu, Shaohua Fan, Bin Hu, Xiangjun Cai, Hao Cai, Peilong Liu, Fan Liu

Article Affiliation:

Qun Shan


Inflammation plays a crucial role in the pathogenesis of obesity. Purple sweet potato color (PSPC) has potential anti-inflammation efficacy. We evaluated the effect of PSPC on kidney injury induced by high fat diet (HFD) and explored the mechanism underlying these effects. The results showed that PSPC (700 mg/kg per day) reduced body weight, ratio of urine albumin to creatinine, inflammatory cell infiltration, and Collagen IV accumulation in mice fed an HFD (60% fat food) for 20 weeks. PSPC significantly reduced the expression level of kidney NLRP3 inflammasome including NLRP3 and ASC and Caspase-1, and resulted in decline of IL-1β. Moreover, PSPC inhibited the activation of I kappa B kinase β (IKKβ) and the nuclear translocation of nuclear factor kappa beta (NF-κB). Additionally, PSPC decreased the expression level of oxidative stress-associated AGE receptor (RAGE) and thioredoxin interacting protein (TXNIP) in the upstream of NLRP3 inflammasome. These data imply that the beneficial effects of PSPC on HFD-induced kidney dysfunction and damage are mediated through NLRP3 signaling pathways, suggesting a potential target for the prevention of obesity.

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