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Research Article | Open Access

Oenothera biennis water extract inhibits the NLRP3 inflammasome by activating microglial autophagy via the AMPK-PI3K/AKT/mTOR pathway in Alzheimer’s disease

Li Zhanga,1Lan Dengb,1Xiaogang Zhoub,1Dongsheng FancJianming WubChi FengbNan JiangbLiwen WeibDalian Qinb( )Fang Rend( )Lu Yub( )Anguo Wub,e( )
Department of Pharmacy, Neijiang Hospital of Traditional Chinese Medicine, Neijiang 641000, China
Sichuan Key Medical Laboratory of New Drug Discovery and Drugability Evaluation, Luzhou Key Laboratory of Activity Screening and Druggability Evaluation for Chinese Materia Medica, Key Laboratory of Medical Electrophysiology of Ministry of Education, School of Pharmacy, Southwest Medical University, Luzhou 646000, China
Department of Pharmacy, The First Affiliated Hospital of Guizhou University of Traditional Chinese Medicine, Guiyang 550005, China
Chongqing Key Laboratory of Sichuan-Chongqing Co-construction for Diagnosis and Treatment of Infectious Diseases Integrated Traditional Chinese and Western Medicine, Chongqing Traditional Chinese Medicine Hospital, Chongqing 400021, China
Institute of Traditional Chinese Medicine Health Industry, China Academy of Chinese Medical Sciences, Nanchang 330038, China

1 These authors contributed equally to this work.

Peer review under responsibility of Beijing Academy of Food Sciences.

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Highlights

• OWE inhibits the NLRP3 inflammasome in LPS/Nig- and Aβ1-42-stimulated BV-2 cells

• OWE protects PC-12 cells from inflammatory damage induced by microglia

• OWE enhances autophagy via the AMPK-PI3K/AKT/mTOR signaling pathway in BV-2 cells

• OWE reduces paralysis and cell death in C. elegans models of AD via autophagy induction.

• OWE improves cognitive functions and inhibits the NLRP3 inflammasome in 3xTg-AD mice

Abstract

Alzheimer’s disease (AD), an aging-related disease, is characterized by chronic neuroinflammation and microglial activation, leading to neuronal death. Targeting the NOD-like receptors family pyrin domain containing 3 (NLRP3) inflammasome may offer therapeutic benefits. Through extensive screening of a natural herbal library using lipopolysaccharide/nigericin-stimulated BV-2 microglial cells, we discovered that Oenothera biennis, a plant-based functional food, significantly enhanced cell survival and inhibited the NLRP3 inflammasome. This was achieved by downregulating its component proteins and suppressing pyroptosis. Similar protective effects were observed in amyloid β (Aβ) 1–42-stimulated BV-2 cells, where O. biennis water extract (OWE) reduced inflammasome activity and modulated microglial phagocytic function. Additionally, OWE protected neuronal PC12 cells from inflammatory damage, underscoring its neuroprotective potential. Further mechanistic studies revealed that OWE activated autophagy by regulating the AMP-activated protein kinase-phosphoinositide 3-kinase/v-akt murine thymoma viral oncogene homolog/mammalian target of rapamycin (AMPK-PI3K/AKT/mTOR) signaling pathway. The effects of OWE on NLRP3 inflammasome inhibition and pyroptosis were reversed by treatment with bafilomycin A1 and compound C, indicating that autophagy plays a key role in these processes. In vivo studies showed that OWE activated autophagy and ameliorated Aβ-induced paralysis and death in Caenorhabditis elegans. Furthermore, OWE demonstrated neuroprotective effects in 3xTg-AD mice by improving cognitive functions and reducing inflammatory markers through autophagy induction. Collectively, our findings suggest that OWE, as a plant-based functional food, inhibits the activation of the NLRP3 inflammasome in microglia via AMPK-PI3K/AKT/mTOR-mediated autophagy, providing a promising therapeutic avenue for AD.

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Food Science and Human Wellness
Article number: 9250595

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Cite this article:
Zhang L, Deng L, Zhou X, et al. Oenothera biennis water extract inhibits the NLRP3 inflammasome by activating microglial autophagy via the AMPK-PI3K/AKT/mTOR pathway in Alzheimer’s disease. Food Science and Human Wellness, 2026, 15(6): 9250595. https://doi.org/10.26599/FSHW.2025.9250595

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Received: 09 October 2024
Revised: 06 November 2024
Accepted: 19 March 2025
Published: 14 July 2026
© 2026 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).