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Tao Q, Zhang J, Liang Q, Song S, Wang S, Yao X, Gao Q, Wang L. Puerarin alleviates sleep disorders in aged mice related to repairing intestinal mucosal barrier. NATURAL PRODUCTS AND BIOPROSPECTING 2023; 13:29. [PMID: 37698689 PMCID: PMC10497485 DOI: 10.1007/s13659-023-00390-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/10/2023] [Accepted: 08/18/2023] [Indexed: 09/13/2023]
Abstract
More and more evidence suggests that puerarin, a potential remedy for gut inflammation, may have an ameliorative effect on sleep disturbances. However, the relationship between puerarin and sleep disruption has not been extensively researched. This study aims to explore the role and mechanisms of puerarin in improving sleep disorders. We established a light-induced sleep disorder model in mice and assessed the effects of puerarin on cognitive behavior using open field and water maze tests. Pathological detection demonstrated that sleep disturbances resulted in observable damage to the liver, lung, and kidney. Puerarin reversed multi-organ damage and inflammation. Further, puerarin activated paneth cells, resulting in increased lysozyme and TGF-β production, and stimulating intestinal stem cell proliferation. Puerarin also effectively inhibited the expression of F4/80, iNOS, TNF-α, and IL-1β in the small intestine, while it increased Chil3, CD206, and Arg-1 levels. Moreover, puerarin treatment significantly decreased P-P65, TLR4, Bcl-xl, and cleaved caspase-3 protein levels while increasing barrier protein levels, including ZO-1, Occludin, Claudin 1 and E-cadherin suggesting a reduction in inflammation and apoptosis in the gut. Overall, puerarin diminished systemic inflammation, particularly intestinal inflammation, and enhanced intestinal barrier integrity in mice with sleep disorders. Our findings suggest a potential new therapeutic pathway for sleep disorders.
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Affiliation(s)
- Qing Tao
- Center for Translational Medicine and Jiangsu Key Laboratory of Molecular Medicine, Medical School, Nanjing University, Nanjing, 210093, Jiangsu, China
| | - Jinhua Zhang
- Department of Clinical Laboratory, Affiliated Hospital of Integrated Traditional Chinese and Western Medicine, Nanjing University of Chinese Medicine, Jiangsu Province Academy of Traditional Chinese Medicine, Nanjing, 210028, China
| | - Qiao Liang
- Center for Translational Medicine and Jiangsu Key Laboratory of Molecular Medicine, Medical School, Nanjing University, Nanjing, 210093, Jiangsu, China
| | - Shiyu Song
- Center for Translational Medicine and Jiangsu Key Laboratory of Molecular Medicine, Medical School, Nanjing University, Nanjing, 210093, Jiangsu, China
| | - Shuxia Wang
- Department of Clinical Laboratory, Affiliated Hospital of Integrated Traditional Chinese and Western Medicine, Nanjing University of Chinese Medicine, Jiangsu Province Academy of Traditional Chinese Medicine, Nanjing, 210028, China
| | - Xiaoming Yao
- Department of Clinical Laboratory, Affiliated Hospital of Integrated Traditional Chinese and Western Medicine, Nanjing University of Chinese Medicine, Jiangsu Province Academy of Traditional Chinese Medicine, Nanjing, 210028, China
| | - Qian Gao
- Center for Translational Medicine and Jiangsu Key Laboratory of Molecular Medicine, Medical School, Nanjing University, Nanjing, 210093, Jiangsu, China.
| | - Lei Wang
- Center for Translational Medicine and Jiangsu Key Laboratory of Molecular Medicine, Medical School, Nanjing University, Nanjing, 210093, Jiangsu, China.
- Department of Clinical Laboratory, Affiliated Hospital of Integrated Traditional Chinese and Western Medicine, Jiangsu Province Academy of Traditional Chinese Medicine, Nanjing, 210028, China.
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Huang L, Li HJ, Wu YC. Processing technologies, phytochemistry, bioactivities and applications of black ginseng-a novel manufactured ginseng product: A comprehensive review. Food Chem 2023; 407:134714. [PMID: 36495746 DOI: 10.1016/j.foodchem.2022.134714] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2022] [Revised: 10/17/2022] [Accepted: 10/19/2022] [Indexed: 11/29/2022]
Abstract
Black ginseng is a novel manufactured ginseng product, and the application of black ginseng products in market is increasing in recent years. Black ginseng is prepared by steaming and fermentation, but not as mature as processing red ginseng. Therefore, complete proposals for preparation techniques are firstly presented. Additionally, there are also abundant chemical components in black ginseng, including ginsenosides, polysaccharides, amino acids, polyphenols, flavonoids, etc. Among them, ginsenosides, polysaccharides and phenolic compounds are the main ingredients, making health benefits of black ginseng stronger than other ginseng products. Therefore, black ginseng as a functional food has come to the market in various forms, such as candies, tea, porridge, soup, etc. The improvement in nutrition, flavor, and safety has exhibited a broad prospect for black ginseng products in food industry. Accordingly, preparation technologies, phytochemistry, health benefits and application of black ginseng are comprehensively evaluated.
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Affiliation(s)
- Li Huang
- Weihai Marine Organism & Medical Technology Research Institute, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150006, PR China
| | - Hui-Jing Li
- Weihai Marine Organism & Medical Technology Research Institute, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150006, PR China
| | - Yan-Chao Wu
- Weihai Jinyiyang Pharmaceutical Co., Ltd, Wendeng District, Weihai 264400, PR China.
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Changes of Bioactive Components and Antioxidant Capacity of Pear Ferment in Simulated Gastrointestinal Digestion In Vitro. Foods 2023; 12:foods12061211. [PMID: 36981138 PMCID: PMC10048753 DOI: 10.3390/foods12061211] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2023] [Revised: 02/23/2023] [Accepted: 03/09/2023] [Indexed: 03/16/2023] Open
Abstract
Fruit ferment is rich in polyphenols, organic acids, enzymes, and other bioactive components, which contribute to their antioxidant ability. In this study, we investigated the effect of the simulated gastric and intestinal digestion in vitro on the total phenolic content (TPC), total flavonoid content (TFC), phenolic components content, organic acid content, protease activity, superoxide dismutase (SOD) activity, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity (DPPH-RSA), hydroxyl (·OH) radical scavenging activity (·OH-RSA), and total reducing capacity in ‘Xuehua’ pear (Pyrus bretschneideri Rehd) ferment. The result showed that the TPC, TFC, protease activity, and phenolic components such as arbutin, protocatechuic acid, malic acid, and acetic acid showed a rising trend during the simulated gastric digestion in ‘Xuehua’ pear ferment, and these components might contribute to the increasing of ·OH-RSA and total reducing capacity. The SOD activity and epicatechin content showed an increasing trend at first and then a decreasing trend, which was likely associated with DPPH-RSA. During in vitro-simulated intestinal digestion, the majority of evaluated items reduced, except for protease activity, quercetin, and tartaric acid. The reason for the decreasing of bio-accessibility resulted from the inhibition of the digestive environment, and the transformation between substances, such as the conversion of hyperoside to quercetin. The correlation analysis indicated that the antioxidant capacity of ‘Xuehua’ pear ferment was mainly affected by its bioactive compounds and enzymes activity as well as the food matrices and digestive environment. The comparison between the digestive group with and without enzymes suggested that the simulated gastrointestinal digestion could boost the release and delay the degradation of phenolic components, flavonoids, and organic acid, protect protease and SOD activity, and stabilize DPPH-RSA, ·OH-RSA, and total reducing capacity in ‘Xuehua’ pear ferment; thus, the ‘Xuehua’ pear ferment could be considered as an easily digestible food.
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Gao X, Wei C, Qi H, Li C, Lu F, Qin HM. Directional immobilization of D-allulose 3-epimerase using SpyTag/SpyCatcher strategy as a robust biocatalyst for synthesizing D-allulose. Food Chem 2022; 401:134199. [PMID: 36115227 DOI: 10.1016/j.foodchem.2022.134199] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 07/28/2022] [Accepted: 09/08/2022] [Indexed: 11/20/2022]
Abstract
D-Allulose, as low-calorie rare sugar, possessed several notable biological activities and was biosynthesized by D-allulose 3-epimerase (DAEase). Here, CcDAE from Clostridium cellulolyticum was successfully immobilization via covalent attachment (RI-CcDAE), and Resin-SpyCatcher/SpyTag-CcDAE modular (DI-CcDAE). Both immobilized CcDAEs exhibited higher thermal and pH stabilities than the free form, and they maintained 80.0 % of relative activity after 7 consecutive cycles and 25 days of storage. Predominantly, DI-CcDAE represented superior catalytic efficiency with a 2.4-fold increase of kcat/Km, compared with RI-CcDAE (0.75 s-1 mM-1 vs 0.31 s-1 mM-1). The RI-CcDAE and DI-CcDAE were then applied in mixed fruit Jiaosu to convert D-fructose into D-allulose, which exhibited the productivity of D-allulose 1.08 g/Lh-1 and 1.57 g/Lh-1, respectively. This research provided a promising directional immobilization strategy for DAEase, and robust biocatalyst for production of functional foodstuff containing D-allulose.
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Affiliation(s)
- Xin Gao
- Key Laboratory of Industrial Fermentation Microbiology of the Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, National Engineering Laboratory for Industrial Enzymes, Tianjin 300457, PR China
| | - Cancan Wei
- Key Laboratory of Industrial Fermentation Microbiology of the Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, National Engineering Laboratory for Industrial Enzymes, Tianjin 300457, PR China
| | - Hongbin Qi
- Key Laboratory of Industrial Fermentation Microbiology of the Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, National Engineering Laboratory for Industrial Enzymes, Tianjin 300457, PR China
| | - Chao Li
- Key Laboratory of Industrial Fermentation Microbiology of the Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, National Engineering Laboratory for Industrial Enzymes, Tianjin 300457, PR China
| | - Fuping Lu
- Key Laboratory of Industrial Fermentation Microbiology of the Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, National Engineering Laboratory for Industrial Enzymes, Tianjin 300457, PR China
| | - Hui-Min Qin
- Key Laboratory of Industrial Fermentation Microbiology of the Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, National Engineering Laboratory for Industrial Enzymes, Tianjin 300457, PR China.
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Bortolomedi BM, Paglarini CS, Brod FCA. Bioactive compounds in kombucha: A review of substrate effect and fermentation conditions. Food Chem 2022; 385:132719. [DOI: 10.1016/j.foodchem.2022.132719] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 02/15/2022] [Accepted: 03/14/2022] [Indexed: 01/19/2023]
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Jikang J, Wenxiang L, Shuping Y. The effect of inoculation Leuconostoc mesenteroides and Lactiplantibacillus planetarium on the quality of Pleurotus eryngii Jiaosu. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113445] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Kumar S, Kumar P. The Beneficial Effect of Rice Bran Extract Against Rotenone-Induced Experimental Parkinson's Disease in Rats. Curr Mol Pharmacol 2021; 14:428-438. [PMID: 33573588 DOI: 10.2174/1874467214666210126113324] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Revised: 10/15/2020] [Accepted: 11/02/2020] [Indexed: 01/09/2023]
Abstract
BACKGROUND Neurodegenerative diseases have become an increasing cause of various disabilities worldwide, followed by aging, including Parkinson's disease (PD). Parkinson's disease is a degenerative brain disorder distinguished by growing motor & non-motor failure due to the degeneration of medium-sized spiked neurons in the striatum region. Rotenone is often employed to originate the animal model of PD. It is a powerful blocker of mitochondrial complex-I, mitochondrial electron transport chain that reliably produces Parkinsonism-like symptoms in rats. Rice bran (RB) is very rich in polyunsaturated fatty acids (PUFA) and nutritionally beneficial compounds, such as γ-oryzanol, tocopherols, and tocotrienols and sterols are believed to have favorable outcomes on oxidative stress & mitochondrial function. OBJECTIVE The present study has been designed to explore RB extract's effect against rotenone-induced neurotoxicity in rats. METHODS In the present study, Rotenone (2 mg/kg, s.c) was administered systemically for 28 days. The hexane extract of RB was prepared using Soxhlation. Hexane extract (250 & 500 mg/kg) was administered per oral for 28 days in rotenone-treated groups. Behavioral parameters (grip strength, motor coordination, locomotion, and catalepsy) were conducted on the 7th, 14th, 21st, and 28th day. Animals were sacrificed on the 29th day for biochemical estimation in the striatum and cortex. RESULTS This study demonstrates significant alteration in behavioral parameters, oxidative burden (increased lipid peroxidation, nitrite concentration, and decreased glutathione, catalase, SOD) in rotenone-treated animals. Administration of hexane extract of RB prevented the behavioral, biochemical alterations induced by rotenone. The current research has been sketched to inspect RB extract's effect against rotenone-developed neurotoxicity in rats. CONCLUSION The findings support that PD is associated with impairments in motor activity. The results also suggest that the nutraceutical rice bran that contains γ-oryzanol, Vitamin-E, ferulic acid etc., may underlie the adjuvant susceptibility towards rotenone-induced PD in experimental rats.
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Affiliation(s)
- Sachin Kumar
- Department of Pharmaceutical Sciences & Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda, Punjab, India
| | - Puneet Kumar
- Department of Pharmaceutical Sciences & Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda, Punjab, India
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Fang S, Jin Z, Xu Y, Sha R, Mao J, Jiang Z. Chinese bayberry Jiaosu fermentation – changes of mycobiota composition and antioxidant properties. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2020-0238] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The aim of the study was to investigate the dynamic changes of mycobiota community, and the resultant effects on the antioxidant properties during the Chinese bayberry Jiaosu fermentation. The structure and composition of mycobiota during the Chinese bayberry Jiaosu fermentation were significantly changed (p < 0.001) and clearly clustered into two distinct phases (Phase 1: Day 5–20; Phase 2: Day 30–60, p < 0.001). From Phase 1 to Phase 2, the dominant fungi gradually changed from Saccharomycetales fam Incertae sedis to Saccharomyces cerevisiae. The antioxidative properties (total polyphenols, 1,1-diphenyl-2-picrylhydrazyl [DPPH], superoxide and 2,2′-azino-bis-(3-ethylbenzthiazoline-6-sulphonate) [ABTS] radical scavenging) of Chinese bayberry Jiaosu were significantly increased by 250.4, 73.9, 25.3 and 40.0% respectively (p < 0.001). Co-occurrence network analysis revealed that Saccharomyces cerevisiae contributed to the increase of antioxidative properties in the Chinese bayberry Jiaosu fermentation. Our research indicates that fermentation into Chinese bayberry Jiaosu is an effective and new method for high-valued utilization of Chinese bayberry.
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Affiliation(s)
- Sheng Fang
- Yuanpei College , Shaoxing University , Shaoxing , Zhejiang , China
| | - Zhening Jin
- Yuanpei College , Shaoxing University , Shaoxing , Zhejiang , China
| | - Yisong Xu
- School of Life Sciences , Westlake University , Hangzhou , Zhejiang , China
| | - Ruyi Sha
- School of Biological and Chemical Engineering , Zhejiang University of Science and Technology , Hangzhou , Zhejiang , China
- Zhejiang Provincial Key Laboratory for Chemical and Biological Processing Technology of Farm Products , Hangzhou , Zhejiang , China
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing , Hangzhou , Zhejiang , China
| | - Jianwei Mao
- School of Biological and Chemical Engineering , Zhejiang University of Science and Technology , Hangzhou , Zhejiang , China
- Zhejiang Provincial Key Laboratory for Chemical and Biological Processing Technology of Farm Products , Hangzhou , Zhejiang , China
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing , Hangzhou , Zhejiang , China
- Zhejiang Industry Polytechnic College , Shaoxing , Zhejiang , China
| | - Zengliang Jiang
- School of Life Sciences , Westlake University , Hangzhou , Zhejiang , China
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