Ferulic Acid in Chinese Herbal Medicine: Regulating Autophagy for Oxidative Damage Reduction

Abstract

Ferulic Acid (FA) is the primary functional component in herbal plants and traditional fermented foods. To comprehend the mechanism of action of ferulic acid, in terms of its regulation of autophagy, antioxidants and the inhibition of inflammatory pathways, the study was conducted. Oxidatively damaged human-derived hepatocytes were treated with FA and the processing concentration of FA is from 50-800 μm. Autophagy, oxidative and inflammatory critical proteins were assessed through western blotting and qRTpcr with analysis of variance. The group treated with FA exhibited an increase in downstream Heme Oxygenase-1 (HO-1) and nuclear factor erythroid-2-related factor 2 (Nrf2) in the nucleus and a decrease in Kelch-like EC-associated protein 1 (Keap1) and Nrf2 in the cytosol, while inhibiting key inflammatory proteins, Cyclooxygenase-2 (COX-2) in comparison with oxidative stress group. Prior to this, autophagy-positive associated protein microtubule-associated protein 1 Light Chain 3 beta (LC3) were increased and protein sequels to some 1 (P62) were reduced. In summary, previous studies have only clarified that FA is a functional component, without clarifying its mechanism. FA as a precursor found in Chinese herbs and other phenols, demonstrates the capacity to reduce oxidative damage through autophagy, establishing an experimental foundation for the beneficial functions of Chinese herbal medicines and fermented products containing ferulic acid and providing a theoretical basis for future products