Lactic acid induces HSPA1A expression through ERK1/2 activation

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  • Miwa Nonaka
    Kumamoto Prefectural Johoku Livestock Hygiene Center , Kumamoto, Japan
  • Hiroaki Kanouchi
    Department of Clinical Nutrition, Osaka Metropolitan University , Osaka, Japan
  • Saki Torii
    Department of Clinical Nutrition, Osaka Metropolitan University , Osaka, Japan
  • Hikaru Nagano
    Faculty of Regional Innovation, University of Miyazaki , Miyazaki, Japan
  • Shigetada Kondo
    Department of Clinical Nutrition, Osaka Metropolitan University , Osaka, Japan
  • Akira Fujii
    Sakamoto Kurozu, Inc. Kagoshima , Japan
  • Masanobu Nagano
    Sakamoto Kurozu, Inc. Kagoshima , Japan
  • Shigeo Takenaka
    Department of Clinical Nutrition, Osaka Metropolitan University , Osaka, Japan

Abstract

<jats:title>ABSTRACT</jats:title> <jats:p>Heat shock protein (HSP) A1A protects cells from various stressors. The concentrated liquid of the traditional Japanese rice black vinegar Kurozu increased HSPA1A expression in normal rat liver RLN-10 cells. Lactic acid, the primary component of concentrated Kurozu, induced HSPA1A expression in a concentration-dependent manner. Induction with 4 m m lactic acid increased HSPA1A expression by three times compared with that in the absence of lactic acid. The induction was inhibited by staurosporine or a selective MEK1/2 inhibitor (SL327). The phosphorylation of ERK1/2 was increased by lactic acid. These results suggest that lactic acid induces HSPA1A expression by activating ERK1/2. As well as lactate, 3,5-dihydroxybenzoic acid (DHBA), a ligand for G protein-coupled receptor 81 (GPR81), also induced HSPA1A at lower concentrations than lactate. The increased effect of DHBA on HSPA1A expression as compared with lactate may be related to the higher affinity of DHBA for GPR81 than of lactate.</jats:p>

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