Issue 24, 2025

Acer truncatum Bunge seed oil ameliorates cuprizone-induced cognitive decline and brain white matter impairment by improving sphingomyelin metabolism and neuroinflammation via activation of the TREM2 signaling pathway

Abstract

This study investigated the therapeutic potential and mechanisms of Acer truncatum Bunge seed oil (ATSO) against cuprizone-induced white matter injury and cognitive decline. A comprehensive analysis integrating techniques from animal behavior, histopathology, immunology and network pharmacology was performed. The results showed that ATSO ameliorated the cuprizone-induced cognitive impairment, corpus callosum demyelination, synaptic loss, and inflammatory activation of microglia and astrocytes. Mechanistically, ATSO reversed the cuprizone-induced demyelination by enhancing sphingomyelin metabolism and activating the TREM2–APOE signaling pathway. The network pharmacology study revealed that the cognitive protection, sphingomyelin metabolism regulation, and anti-inflammatory effects of ATSO were mediated by its unsaturated fatty acid components. Validated by experimental data, the core targets of ATSO were found to be centered on the TREM2 network. In conclusion, ATSO ameliorates cuprizone-induced cognitive impairment and brain white matter lesions by improving sphingomyelin metabolism and alleviating neuroinflammation through activation of the TREM2 signaling pathway.

Graphical abstract: Acer truncatum Bunge seed oil ameliorates cuprizone-induced cognitive decline and brain white matter impairment by improving sphingomyelin metabolism and neuroinflammation via activation of the TREM2 signaling pathway

Supplementary files

Article information

Article type
Paper
Submitted
31 Jul 2025
Accepted
04 Nov 2025
First published
07 Nov 2025

Food Funct., 2025,16, 9519-9532

Acer truncatum Bunge seed oil ameliorates cuprizone-induced cognitive decline and brain white matter impairment by improving sphingomyelin metabolism and neuroinflammation via activation of the TREM2 signaling pathway

Y. Ju, Y. Yan, X. Wang, S. Li, J. Wang, Z. Wang, Y. Dong and J. Wang, Food Funct., 2025, 16, 9519 DOI: 10.1039/D5FO03220B

To request permission to reproduce material from this article, please go to the Copyright Clearance Center request page.

If you are an author contributing to an RSC publication, you do not need to request permission provided correct acknowledgement is given.

If you are the author of this article, you do not need to request permission to reproduce figures and diagrams provided correct acknowledgement is given. If you want to reproduce the whole article in a third-party publication (excluding your thesis/dissertation for which permission is not required) please go to the Copyright Clearance Center request page.

Read more about how to correctly acknowledge RSC content.

Social activity

Spotlight

Advertisements