[Comparison of distribution of eight components from Liangxue Tuizi Mixture between normal and Henoch-Schonlein purpura rats]

This study used UPLC-TQ-MS technology to replicate a Henoch-Schonlein purpura(HSP) model in rats by administering warm drugs by gavage and injecting ovalbumin with Freund's complete adjuvant emulsion. The distribution differences and characteristics of eight major components(ferulic acid, caffeic acid, neochlorogenic acid, cryptochlorogenic acid, benzoyl oxypaeoniflorin, tracheloside, loganin, and paeoniflorin) in rat liver, lung, heart, spleen, and kidney tissues were determined after oral administration of the Liangxue Tuizi Mixture at a dose of 42 g·kg~(-1) in both normal physiological and HSP states at 0.5, 1, 2, 6, and 12 hours. The results showed that the distribution patterns of the eight components of Liangxue Tuizi Mixture in the tissues of normal and HSP model rats were different. The main component, paeoniflorin, in Moutan Cortex and Paeoniae Radix Alba had higher content in all tissues. The eight components were predominantly distributed in the liver, lung, and kidney tissues, followed by spleen and heart tissues.

Soybean protein isolate versus sheep whey protein: A detailed comparison of their chemical composition, gastrointestinal digestion and fermentation properties

Plant proteins are emerging as alternatives to animal proteins. This study compared the physicochemical properties and nutritional characteristics of soybean protein isolate (SPI) and sheep whey protein (SWP), which is gaining recognition for its nutritional benefits. SWP exhibited higher amino acid content, larger particle size, increased turbidity, and superior foaming and emulsification capacities compared to SPI (p < 0.05). In contrast, SPI demonstrated better emulsification stability. In vitro, gastrointestinal digestion showed that SPI achieved a higher degree of hydrolysis in both gastric and intestinal phases, although SWP had a faster initial hydrolysis rate. During gut microbiota fermentation, SWP produced significantly higher levels of short-chain fatty acids (SCFAs) than SPI (p < 0.05). Non-targeted metabolomics revealed distinct metabolic differences, particularly in amino acid metabolism, bile acid synthesis, and hormone biosynthesis. These findings suggest SWP is suitable for nutritional supplementation, while SPI is better for dairy-based alternatives.