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author:

Yang, L. (Yang, L..) [1] | Wang, Y. (Wang, Y..) [2] | Li, Z. (Li, Z..) [3] | Wu, X. (Wu, X..) [4] | Mei, J. (Mei, J..) [5] | Zheng, G. (Zheng, G..) [6]

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Abstract:

The authors regret the error in Fig. 3. In the initially published version of Fig. 3, the p-AKT, GSK3β, and β-Actin bands were erroneously pasted. We have re-evaluated the original bands of these proteins and recalculated the correct protein expression levels for all these proteins. The results are similar to the result of our previous analysis. The corrected Fig. 3 is as follows:[Figure presented] The interpretation of the results are as follow: As shown in Fig. 3F–H, p-JNK/JNK expression was significantly enhanced, meanwhile, both p-ERK/ERK and p-AKT/AKT were decreased in the HFD and HFD + AlCl3 + D-gal groups. TG-Res-CS/TPP-NPs intervention reversed the altered protein expression of phosphorylated JNK, AKT and ERK to nearly normal levels, thereby improving neuron survival in obesity-related AD mice. Moreover, glycogen synthase kinase 3β (GSK3β) is a downstream protein present in the AKT signaling pathway (Hernandez et al., 2012). Inactivation of AKT can decrease the phosphorylation of GSK3β (Liu et al., 2017), which would subsequently promote the phosphorylation of Tau (p-Tau) and lead to aggregation of p-Tau in AD (Kim et al., 2017). Fig. 3I–J demonstrates that p-GSK3β was reduced in the HFD and HFD + AlCl3 + D-gal groups compared to the control. This reduction resulted in accumulation of p-Tau in the brain. Administration of TG-Res-CS/TPP-NPs up-regulated the protein expression of p-GSK3β and reduced expression of p-Tau in obesity-related AD mice.The authors would like to apologise for any inconvenience caused. © 2025 Elsevier Ltd

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  • [ 1 ] [Yang L.]College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China
  • [ 2 ] [Wang Y.]Jiangxi Key Laboratory of Natural Product and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045, China
  • [ 3 ] [Li Z.]Jiangxi Key Laboratory of Natural Product and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045, China
  • [ 4 ] [Wu X.]College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China
  • [ 5 ] [Mei J.]College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China
  • [ 6 ] [Zheng G.]Jiangxi Key Laboratory of Natural Product and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045, China

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ISSN: 0144-8617

Year: 2025

Volume: 358

Language: English

1 0 . 7 0 0

JCR@2023

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ESI Highly Cited Papers on the List: 0 Unfold All

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Chinese Cited Count:

30 Days PV: 2

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