Oleanolic acid inhibits cholesterol synthesis by suppressing the expression and enzymatic activity of HMGCR

• Fang Luo ^[1] ; WenLuer Meng ^[1] ; Ruo-Shi Hao ^[2] ; Xiangxuan Yang ^[1] ; Jinbo Yang ^[1] ; Ye-Wei Huang ^[1] ; Jun Sheng ^[1] ; Xuanjun Wang ^[3]
  1. [1] Yunnan Agricultural University

     Yunnan Agricultural University

     China

     
  2. [2] Yunnan Research Institute for Local Plateau Agriculture and Industry
  3. [3] Yunnan University of Chinese Medicine

  Mostrar afiliaciones +
• Localización: CyTA: Journal of food, ISSN 1947-6337, ISSN-e 1947-6345, Vol. 22, Nº. 1, 2024
• Idioma: inglés
• Enlaces
  • Texto completo
• Resumen

  • This study investigated the impact of Oleanolic Acid (OA) on cholesterol metabolism and. MTT assays demonstrated that OA had no cytotoxic effects on HepG2 cells at concentrations below 20 μM. Subsequent experiments focused on 3-hydroxy-3-methyl-glutaryl-CoA reductase (HMGCR), a key enzyme in cholesterol biosynthesis. OA significantly reduced HMGCR protein expression without affecting other enzymes. Further investigations revealed that OA reduced the protein and mRNA expression of HMGCR and its upstream regulator Sterol regulatory element binding protein-2 (SREBP-2) in HepG2 cells. OA activated Adenosine 5’-monophosphate (AMP)-activated protein kinase (AMPK), enhancing HMGCR phosphorylation and inhibiting its activity. Molecular docking experiments suggested that OA could suppress HMGCR enzymatic activity through hydrophobic interactions, reducing catalytic efficiency. Overall, OA downregulated HMGCR expression and activity, leading to decreased cholesterol synthesis. These findings highlight OA’s regulatory role in cholesterol metabolism and its potential for improving atherosclerosis (AS), supporting its application in functional food development.