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Research Article | Open Access | Just Accepted

Protective effects of Ficus hirta Vahl. intestinal epithelial cells injury through the microRNA-195/HNMT pathway in vitro and in vivo

Yingjie Wanga, Yuhan Chena, Wen Danga, Xueni Zhanga, Mengli Qinga, Huiming Huaa, Di Zhoua( ), Gang Chena,b( ), Ning Lia( )

a School of Traditional Chinese Materia Medica, Key Laboratory of Innovative Traditional Chinese Medicine for Major Chronic Diseases of Liaoning province, Key Laboratory for TCM Material Basis Study and Innovative Drug Development of Shenyang City, Shenyang Pharmaceutical University, Shenyang 110016, P.R. China.

b Research Center for High Altitude Medicine, Key Laboratory for High Altitude Medicine (Ministry of Education), Laboratory for High Altitude Medicine of Qinghai Province, Qinghai University, Xining 810001, China.

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Abstract

This study elucidates the intestinal epithelial protective effects of EFhV, the ethanol extract of Ficus hirta Vahl, a popular edible plant. In vitro experiments demonstrated that EFhV enhances proliferation/migration of IEC-6 and HCoEpiC cells, reverses drug-induced growth inhibition (e.g., DFMO, clindamycin hydrochloride), and alleviates cell cycle arrest (G0/G1 phase). Mechanistically, EFhV downregulates microRNA-195, which targets histamine N-methyltransferase (HNMT), thereby restoring HNMT expression at both mRNA and protein levels. In vivo experiments confirmed EFhV's efficacy in mitigating intestinal epithelial damage in fasting and antibiotic rat models, normalizing miR-195/HNMT dysregulation. These findings reveal the miR-195/HNMT axis as a key pathway through which EFhV promotes intestinal repair and homeostasis, supporting its potential as a dietary intervention for gut barrier protection and digestive disorder management.

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Food Science and Human Wellness

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Cite this article:
Wang Y, Chen Y, Dang W, et al. Protective effects of Ficus hirta Vahl. intestinal epithelial cells injury through the microRNA-195/HNMT pathway in vitro and in vivo. Food Science and Human Wellness, 2025, https://doi.org/10.26599/FSHW.2025.9250841

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Received: 17 June 2025
Revised: 17 July 2025
Accepted: 31 July 2025
Available online: 03 December 2025

© 2025 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/).