Effects of Kynurenic Acid on the Rat Aorta Ischemia—Reperfusion Model: Pharmacological Characterization and Proteomic Profiling

Lima, Viviane Soares Souza; Mariano, Douglas Oscar Ceolin; Vigerelli, Hugo; Janussi, Sabrina; Baptista, Thayz Vanalli Lima; Claudino, Mário A.; Pimenta, Daniel C.; Sciani, Juliana Mozer

doi:10.3390/molecules26102845

Cited by 5 publications

(2 citation statements)

References 56 publications

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“…The activation of ATP synthase potentially overcomes the overall loss of ATP levels, which contributes to cell death upon ischemia. In addition, it has recently been reported that KYNA may enable an enhanced recovery and functionality of an injured ischemic/reperfusion aorta, potentially by promoting reactive oxygen (ROS)- dependent tissue repair via acting on oxidant enzymes [ 52 ].…”

Section: Discussionmentioning

confidence: 99%

Kynurenic acid, a key L-tryptophan-derived metabolite, protects the heart from an ischemic damage

Bigelman,

Pasmanik-Chor,

Dassa

et al. 2023

PLoS ONE

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Background Renal injury induces major changes in plasma and cardiac metabolites. Using a small- animal in vivo model, we sought to identify a key metabolite whose levels are significantly modified following an acute kidney injury (AKI) and to analyze whether this agent could offer cardiac protection once an ischemic event has occurred. Methods and results Metabolomics profiling of cardiac lysates and plasma samples derived from rats that underwent AKI 1 or 7 days earlier by 5/6 nephrectomy versus sham-operated controls was performed. We detected 26 differential metabolites in both heart and plasma samples at the two selected time points, relative to sham. Out of which, kynurenic acid (kynurenate, KYNA) seemed most relevant. Interestingly, KYNA given at 10 mM concentration significantly rescued the viability of H9C2 cardiac myoblast cells grown under anoxic conditions and largely increased their mitochondrial content and activity as determined by flow cytometry and cell staining with MitoTracker dyes. Moreover, KYNA diluted in the drinking water of animals induced with an acute myocardial infarction, highly enhanced their cardiac recovery according to echocardiography and histopathology. Conclusion KYNA may represent a key metabolite absorbed by the heart following AKI as part of a compensatory mechanism aiming at preserving the cardiac function. KYNA preserves the in vitro myocyte viability following exposure to anoxia in a mechanism that is mediated, at least in part, by protection of the cardiac mitochondria. A short-term administration of KYNA may be highly beneficial in the treatment of the acute phase of kidney disease in order to attenuate progression to reno-cardiac syndrom and to reduce the ischemic myocardial damage following an ischemic event.

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Section: Discussionmentioning

confidence: 99%

Kynurenic acid, a key L-tryptophan-derived metabolite, protects the heart from an ischemic damage

Bigelman,

Pasmanik-Chor,

Dassa

et al. 2023

PLoS ONE

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“…Detailed data on the health-promoting effects of KYNA administration in animals regardless of the route of administration are presented in Table S7 [ 26 , 87 , 90 , 93 , 94 , 95 , 97 , 98 , 99 , 100 , 101 , 102 , 103 , 104 , 105 , 106 , 108 , 109 , 110 , 111 , 112 , 113 , 114 , 115 , 116 , 117 , 118 , 119 , 120 , 121 , 122 , 123 ].…”

Section: Kynurenic Acid Supplementationmentioning

confidence: 99%

A Review of the Health Benefits of Food Enriched with Kynurenic Acid

et al. 2022

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Kynurenic acid (KYNA), a metabolite of tryptophan, is an endogenous substance produced intracellularly by various human cells. In addition, KYNA can be synthesized by the gut microbiome and delivered in food. However, its content in food is very low and the total alimentary supply with food accounts for only 1–3% of daily KYNA excretion. The only known exception is chestnut honey, which has a higher KYNA content than other foods by at least two orders of magnitude. KYNA is readily absorbed from the gastrointestinal tract; it is not metabolized and is excreted mainly in urine. It possesses well-defined molecular targets, which allows the study and elucidation of KYNA’s role in various pathological conditions. Following a period of fascination with KYNA’s importance for the central nervous system, research into its role in the peripheral system has been expanding rapidly in recent years, bringing some exciting discoveries. KYNA does not penetrate from the peripheral circulation into the brain; hence, the following review summarizes knowledge on the peripheral consequences of KYNA administration, presents data on KYNA content in food products, in the context of its daily supply in diets, and systematizes the available pharmacokinetic data. Finally, it provides an analysis of the rationale behind enriching foods with KYNA for health-promoting effects.

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The Effect of Thermal Treatment on Selected Properties and Content of Biologically Active Compounds in Potato Crisps

Kita

Kołodziejczyk

Michalska-Ciechanowska

et al. 2022

Applied Sciences

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The aim of this study was to determine the effect of blanching and frying on selected properties of potato crisps of yellow- and purple-fleshed cultivars. The material used was yellow flesh cv. Ismena and purple flesh cv. Provita. Potato slices were blanched (1–5 min at 80–90 °C) and then fried (155–175 °C). The control sample was comprised of crisps that were not blanched. The fat content and color parameters were determined in crisps, while in defatted samples, the following were determined: the content of total polyphenols; antioxidant capacity, measured by the ability to scavenge the ABTS•+ radical cations (TEAC ABTS) and by the FRAP method; and the level of fluorescent intermediary compounds (FICs) and browning index (BI), as indicators of the progress of the Maillard reaction. The content of kynurenic acid (KYNA) was examined in the raw material, in slices, in the water after blanching and in the crisps. Blanching affected the fat absorption, with time being more critical than temperature. The color of crisps from yellow flesh potatoes after blanching lightened, while the color in the purple samples darkened. The content of total polyphenols was higher in purple crisps. Increasing the temperature and shortening the time of blanching increased the polyphenol content and the antioxidant capacity. Blanching decreased the level of FICs, while frying increased FICs. Higher BI values characterized the crisps from cv. Provita. Blanching reduced BI values by 50%, while frying at highest temperature increased these values. The content of KYNA in purple potatoes was almost three times higher than in yellow ones. Blanching and frying decreased the KYNA content in potatoes and fried crisps.

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Effects of Kynurenic Acid on the Rat Aorta Ischemia—Reperfusion Model: Pharmacological Characterization and Proteomic Profiling

Cited by 5 publications

References 56 publications

Kynurenic acid, a key L-tryptophan-derived metabolite, protects the heart from an ischemic damage

Kynurenic acid, a key L-tryptophan-derived metabolite, protects the heart from an ischemic damage

A Review of the Health Benefits of Food Enriched with Kynurenic Acid

The Effect of Thermal Treatment on Selected Properties and Content of Biologically Active Compounds in Potato Crisps

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