Cynarin alleviates apical periodontitis by inhibiting macrophage M1 polarization via the PGC1α/ROS signaling axis

Abstract

Apical periodontitis (AP) is a chronic inflammatory disease characterized by immune dysregulation and periapical bone destruction. Although targeting macrophage plasticity represents a promising strategy, effective and safe bioactive interventions remain limited. In this study, we integrated bioinformatics analysis with clinical validation and identified PGC1α as a critical hub gene linking AP pathology to macrophage polarization. Analysis of human clinical samples confirmed a negative correlation between PGC1α expression and pro-inflammatory cytokine (IL-1β) as well as oxidative stress levels (4-HNE). Through virtual screening of the ZINC database, Cynarin, a natural polyphenol enriched in artichoke (Cynara scolymus), was identified as a candidate PGC1α-targeting bioactive. In vitro experiments demonstrated that Cynarin dose-dependently upregulated PGC1α expression and protected the protein from proteolytic degradation. Mechanistically, cynarin suppressed M1 polarization and pro-inflammatory cytokine expression by upregulating PGC1α and reducing ROS accumulation in a PGC1α-dependent manner. Notably, these protective effects were abrogated by the specific PGC1α inhibitor SR-18292. Furthermore, in a murine model of experimental AP, Cynarin administration significantly attenuated inflammatory bone loss, as evidenced by micro-CT and histological assessment. Collectively, our findings identify a PGC1α/ROS-dependent mechanism by which cynarin regulates macrophage polarization and suggest that artichoke-derived bioactives may represent candidate adjuncts for controlling inflammatory bone loss in AP.

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Article information

Article type
Paper
Submitted
05 Jan 2026
Accepted
24 Apr 2026
First published
02 May 2026

Food Funct., 2026, Accepted Manuscript

Cynarin alleviates apical periodontitis by inhibiting macrophage M1 polarization via the PGC1α/ROS signaling axis

Y. Yang, M. Li, L. Pan, T. Hou and S. Hou, Food Funct., 2026, Accepted Manuscript , DOI: 10.1039/D6FO00014B

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