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Zheng S, Cui R, Yu D, Niu Y, Wu X, Yang F, Chen J. Novel Antioxidant Self-Assembled Peptides Extracted from Azumapecten farreri Meat: In Vitro- and In Silico-Assisted Identification. Antioxidants (Basel) 2024; 13:790. [PMID: 39061861 PMCID: PMC11273597 DOI: 10.3390/antiox13070790] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2024] [Revised: 06/25/2024] [Accepted: 06/27/2024] [Indexed: 07/28/2024] Open
Abstract
Previous studies have found that the self-assembled supramolecules of Azumapecten farreri meat peptides have antioxidant effects. Therefore, this study aims to isolate and identify novel antioxidant peptides with self-assembly characteristics and analyze their structure-activity relationship through molecular docking and molecular dynamics simulation. The in vitro results show that as the purification steps increased, the antioxidant activity of peptides became stronger. Additionally, the purification step did not affect its pH-responsive self-assembly. Using LC-MS/MS, 298 peptide sequences were identified from the purified fraction PF1, and 12 safe and antioxidant-active peptides were acquired through in silico screening. The molecular docking results show that they had good binding interactions with key antioxidant-related protein ligands (KEAP1 (Kelch-like ECH-associated protein 1) and MPO (myeloperoxidase)). The peptide QPPALNDSYLYGPQ, with the lowest docking energy, was selected for a 100 ns molecular dynamics simulation. The results show that the peptide QPPALNDSYLYGPQ exhibited excellent stability when docked with KEAP1 and MPO, thus exerting antioxidant effects by regulating the KEAP1-NRF2 pathway and inhibiting MPO activity. This study further validates the antioxidant and self-assembling properties of the self-assembled supramolecules of Azumapecten farreri meat peptide and shows its potential for developing new, effective, and stable antioxidants.
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Affiliation(s)
- Shuang Zheng
- Marine College, Shandong University, Weihai 264209, China; (S.Z.); (R.C.); (D.Y.); (Y.N.); (X.W.)
| | - Ronghua Cui
- Marine College, Shandong University, Weihai 264209, China; (S.Z.); (R.C.); (D.Y.); (Y.N.); (X.W.)
| | - Dingyi Yu
- Marine College, Shandong University, Weihai 264209, China; (S.Z.); (R.C.); (D.Y.); (Y.N.); (X.W.)
| | - Yanxiang Niu
- Marine College, Shandong University, Weihai 264209, China; (S.Z.); (R.C.); (D.Y.); (Y.N.); (X.W.)
| | - Xuehan Wu
- Marine College, Shandong University, Weihai 264209, China; (S.Z.); (R.C.); (D.Y.); (Y.N.); (X.W.)
| | - Faming Yang
- Marine College, Shandong University, Weihai 264209, China; (S.Z.); (R.C.); (D.Y.); (Y.N.); (X.W.)
| | - Jingdi Chen
- Marine College, Shandong University, Weihai 264209, China; (S.Z.); (R.C.); (D.Y.); (Y.N.); (X.W.)
- Shandong Laboratory of Advanced Materials and Green Manufacturing, Yantai 265599, China
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Yilmaz B, Aydin Y, Orta-Yilmaz B. Furan promotes cytotoxic effects through DNA damage and cell apoptosis in Leydig cells. Toxicol Mech Methods 2023; 33:796-805. [PMID: 37488932 DOI: 10.1080/15376516.2023.2240884] [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: 04/11/2023] [Accepted: 07/20/2023] [Indexed: 07/26/2023]
Abstract
Furan is an organic chemical that can cause adverse effects on human health and is formed as a result of the thermal decomposition of many food components during cooking, storage, and processing techniques. Studies have shown that exposure to furan causes nephrotoxicity, hepatotoxicity, immunotoxicity, and reproductive toxicity. According to our current knowledge of the literature, the genotoxic mode of action of furan is highly controversial. The genotoxic effects of furan on the male reproductive system, however, have not been studied. In this study, the TM3 Leydig cell line was treated with 750, 1500, and 3000 μM concentrations of furan for 24 h. Following the completion of the exposure period, the cytotoxicity of furan in TM3 Leydig cells was assessed using a cell viability assay and a spectrophotometric measurement of lactate dehydrogenase (LDH) enzyme levels. The double fluorescence staining method was used to demonstrate furan-induced apoptosis, and DNA damage was shown using the micronucleus, comet, and chromosomal aberration assays. The result indicated that furan administration of Leydig cells resulted in an increase in structural chromosomal aberration, comet, and micronucleus formation, reduced cell viability, increased LDH activity, and a higher incidence of apoptotic cells. These findings revealed that furan induces DNA damage in TM3 Leydig cells, causing genotoxicity and DNA damage-induced cytotoxicity.
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Affiliation(s)
- Buse Yilmaz
- Department of Biology, Institute of Graduate Studies in Science and Engineering, Istanbul University, Istanbul, Turkey
| | - Yasemin Aydin
- Department of Biology, Istanbul University, Istanbul, Turkey
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Aydin Y, Yilmaz B, Dikbasan YU, Orta-Yilmaz B. Assessment of the oxidative damage and apoptotic pathway related to furan cytotoxicity in cultured mouse Leydig cells. Toxicol Res (Camb) 2023; 12:400-407. [PMID: 37397919 PMCID: PMC10311140 DOI: 10.1093/toxres/tfad025] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2022] [Revised: 02/08/2023] [Accepted: 03/31/2023] [Indexed: 07/04/2023] Open
Abstract
Research on heat-induced food contamination is being given more attention as a result of the health risks that have been publicly revealed in recent years. Furan is known as a colorless, combustible, heterocyclic aromatic organic molecule and is formed when food products are processed and stored. It has been established that furan, which is inevitably ingested, has a deleterious impact on human health and causes toxicity. Furan is known to have adverse effects on the immune system, neurological system, skin, liver, kidney, and fat tissue. Infertility caused by furan is a result of its damaging effects on several tissues and organs as well as the reproductive system. Although studies on the adverse effects of furan on the male reproductive system have been performed, there is no study revealing apoptosis in Leydig cells at the gene level. In this study, TM3 mouse Leydig cells were exposed to 250- and 2,500-μM concentrations of furan for 24 h. The findings demonstrated that furan decreased cell viability and antioxidant enzyme activity while increasing lipid peroxidation, reactive oxygen species, and apoptotic cell rates. Furan also increased the expression of the important apoptotic genes Casp3 and Trp53 while decreasing the expression of another pro-apoptotic gene, Bcl2, and antioxidant genes Sod1, Gpx1, and Cat. In conclusion, these results imply that furan may cause loss of cell function in mouse Leydig cells responsible for testosterone biosynthesis by impairing the efficiency of the antioxidant system, possibly by inducing cytotoxicity, oxidative stress, and apoptosis.
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Affiliation(s)
- Yasemin Aydin
- Corresponding author: Yasemin Aydin, Istanbul University, Science Faculty, Department of Biology, 34134 Vezneciler, Istanbul, Turkey, Tel: +905306425388; Fax: +902125190834;
| | - Buse Yilmaz
- Institute of Graduate Studies in Science and Engineering, Department of Biology, Istanbul University, Istanbul 34116, Turkey
| | - Yasemin U Dikbasan
- Institute of Graduate Studies in Science and Engineering, Department of Biology, Istanbul University, Istanbul 34116, Turkey
| | - Banu Orta-Yilmaz
- Department of Biology, Faculty of Science, Istanbul University, Istanbul 34116, Turkey
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4
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Zheng AR, Wei CK, Liu DH, Thakur K, Zhang JG, Wei ZJ. GC-MS and GC×GC-ToF-MS analysis of roasted / broth flavors produced by Maillard reaction system of cysteine-xylose-glutamate. Curr Res Food Sci 2023; 6:100445. [PMID: 36699115 PMCID: PMC9868338 DOI: 10.1016/j.crfs.2023.100445] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 12/31/2022] [Accepted: 01/12/2023] [Indexed: 01/15/2023] Open
Abstract
Maillard reaction products (MRPs) with roasted/broth flavors were prepared and analyzed for the resulting flavor differences. The identification of volatile compounds in MRPs was carried out by GC-MS and GC × GC-ToF-MS. A total of 88 compounds were identified by GC-MS; 130 compounds were identified by GC × GC-ToF-MS, especially acids and ketones were identified. Principal component analysis (PCA) was used to visualize the volatile compounds, and the roasted/broth flavors were differentiated. The contents and types of pyrazines were more in roasted flavors; thiol sulfides and thiophenes were more in broth flavors. All in all, the differences in volatile compounds producing roasted/broth flavors were studied through the cysteine-xylose-glutamate Maillard reaction system, which provided a theoretical basis for the future use of Maillard reaction to simulate meat flavor.
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Affiliation(s)
- An-Ran Zheng
- School of Food and Wine & School of Agriculture, Ningxia University, Yinchuan, 750021, PR China
- School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan, 750021, PR China
| | - Chao-Kun Wei
- School of Food and Wine & School of Agriculture, Ningxia University, Yinchuan, 750021, PR China
- School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan, 750021, PR China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, PR China
- Corresponding author. School of Food and Wine & School of Agriculture, Ningxia University, Yinchuan, 750021, PR China.
| | - Dun-Hua Liu
- School of Food and Wine & School of Agriculture, Ningxia University, Yinchuan, 750021, PR China
| | - Kiran Thakur
- School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan, 750021, PR China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, PR China
| | - Jian-Guo Zhang
- School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan, 750021, PR China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, PR China
| | - Zhao-Jun Wei
- School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan, 750021, PR China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, PR China
- Corresponding author. School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan, 750021, PR China.
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Inhibitory effects of 3-(methylthio) propyl isothiocyanate in comparison with benzyl isothiocyanate on Listeria monocytogenes. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01290-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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6
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da Silveira LM, Pedra NS, Bona NP, Spohr L, da Silva Dos Santos F, Saraiva JT, Alvez FL, de Moraes Meine B, Spanevello RM, Stefanello FM, Soares MSP. Selective in vitro anticancer effect of blueberry extract (Vaccinium virgatum) against C6 rat glioma: exploring their redox status. Metab Brain Dis 2022; 37:439-449. [PMID: 34748129 DOI: 10.1007/s11011-021-00867-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Accepted: 10/31/2021] [Indexed: 10/19/2022]
Abstract
The aim of this study was to investigate the anticancer potential of blueberry extract (Vaccinium virgatum) against a C6 rat glioma lineage. Cultures of the C6 cells were exposed to blueberry extract at concentrations of 50 to 600 µg/mL for 12, 24, 48, or 72 h and then evaluated for cell viability, proliferation, migration, colony formation and oxidative stress. We also evaluated the effects of blueberry extract on primary rat cortical astrocytes. Our results show that treatment with blueberry extract did not alter the viability or proliferation of normal primary astrocytes but it did significantly reduce the viability in 21.54 % after 48 h and proliferation in 8.59 % after 24 h of C6 cells at 200 µg/mL. We also observed a reduction in the size of the colonies of 29.99 % at 100 µg/mL when compared to the control cells and cell migration was also reduced at 50 µg/mL. After 72 h, there was a reduction in the reactive oxygen species levels ranging from 46.26 to 34.73 %, in addition to a 380.2 % increase in total thiol content. Superoxide dismutase, catalase, and glutathione S-transferase activities were also enhanced when compared to the control. Taken together this data suggests that blueberry extract exerts some selective anticancer activity in C6 glioma cells.
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Affiliation(s)
- Larissa Menezes da Silveira
- Laboratório de Neuroquímica, Inflamação e Câncer, Centro de Ciências Químicas, Farmacêuticas e de Alimentos, Universidade Federal de Pelotas, Campus Universitário S/N, Pelotas, RS, CEP: 96010-900, Brazil
| | - Nathalia Stark Pedra
- Laboratório de Neuroquímica, Inflamação e Câncer, Centro de Ciências Químicas, Farmacêuticas e de Alimentos, Universidade Federal de Pelotas, Campus Universitário S/N, Pelotas, RS, CEP: 96010-900, Brazil
| | - Natália Pontes Bona
- Laboratório de Biomarcadores, Centro de Ciências Químicas, Farmacêuticas e de Alimentos, Universidade Federal de Pelotas, Campus Universitário S/N, Pelotas, RS, Brazil
| | - Luiza Spohr
- Laboratório de Neuroquímica, Inflamação e Câncer, Centro de Ciências Químicas, Farmacêuticas e de Alimentos, Universidade Federal de Pelotas, Campus Universitário S/N, Pelotas, RS, CEP: 96010-900, Brazil
| | - Francieli da Silva Dos Santos
- Laboratório de Biomarcadores, Centro de Ciências Químicas, Farmacêuticas e de Alimentos, Universidade Federal de Pelotas, Campus Universitário S/N, Pelotas, RS, Brazil
| | - Juliane Torchelsen Saraiva
- Laboratório de Biomarcadores, Centro de Ciências Químicas, Farmacêuticas e de Alimentos, Universidade Federal de Pelotas, Campus Universitário S/N, Pelotas, RS, Brazil
| | - Fernando Lopez Alvez
- Laboratório de Neuroquímica, Inflamação e Câncer, Centro de Ciências Químicas, Farmacêuticas e de Alimentos, Universidade Federal de Pelotas, Campus Universitário S/N, Pelotas, RS, CEP: 96010-900, Brazil
| | - Bernardo de Moraes Meine
- Laboratório de Biomarcadores, Centro de Ciências Químicas, Farmacêuticas e de Alimentos, Universidade Federal de Pelotas, Campus Universitário S/N, Pelotas, RS, Brazil
| | - Roselia Maria Spanevello
- Laboratório de Neuroquímica, Inflamação e Câncer, Centro de Ciências Químicas, Farmacêuticas e de Alimentos, Universidade Federal de Pelotas, Campus Universitário S/N, Pelotas, RS, CEP: 96010-900, Brazil
| | - Francieli Moro Stefanello
- Laboratório de Biomarcadores, Centro de Ciências Químicas, Farmacêuticas e de Alimentos, Universidade Federal de Pelotas, Campus Universitário S/N, Pelotas, RS, Brazil
| | - Mayara Sandrielly Pereira Soares
- Laboratório de Neuroquímica, Inflamação e Câncer, Centro de Ciências Químicas, Farmacêuticas e de Alimentos, Universidade Federal de Pelotas, Campus Universitário S/N, Pelotas, RS, CEP: 96010-900, Brazil.
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Xie J, Liao B, Zhu H, Yu Y, Tang RY. Synthesis of novel 2-methyl-3-furyl sulfide flavor derivatives as efficient preservatives. RSC Adv 2021; 11:25639-25645. [PMID: 35478926 PMCID: PMC9037019 DOI: 10.1039/d1ra04207f] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Accepted: 07/17/2021] [Indexed: 12/19/2022] Open
Abstract
Foodborne microbial infestation seriously threatens food security, and the development of low-risk food preservatives is highly needed in food production. For discovering novel flavor molecules with antiseptic function, novel 2-methyl-3-furyl sulfide flavor derivatives were synthesized and evaluated. A wide range of 2-methyl-3-furyl sulfide derivatives were synthesized by reactions of 2-methyl-3-furyl disulfide with cyclic ethers, amides, ketones, and epoxides. All of these compounds have special aroma characteristics and low aroma thresholds. The antimicrobial activity of these compounds against test foodborne bacterial or fungal strains (Escherichia coli, Bacillus subtilis, Staphylococcus aureus, Salmonella paratyphi, Listeria monocytogenes, Vibrio parahemolyticus, Penicillium italicum, Aspergillus niger, Mucor racemosus, Rhizopus oryzae) was examined. It was found that fifteen compounds (3a, 3b, 3d, 3e, 3f, 3g, 3h, 3i, 3j, 3k, 3l, 3m, 5a, 5b, 5f) have antimicrobial activity against different foodborne bacterial or fungal strains. Significantly, the antimicrobial activity of the flavor compounds (3b, 3d, 3e, 3i, 3j, 3l, 3m) is better than that of the control group (penicillin, amphotericin B and thiram), and they are promising preservatives for food production. Foodborne microbial infestation seriously threatens food security, and the development of low-risk food preservatives is highly needed in food production.![]()
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Affiliation(s)
- Jinxin Xie
- Department of Applied Chemistry
- College of Materials and Energy
- South China Agricultural University
- Guangzhou 510642
- China
| | - Benjian Liao
- Department of Applied Chemistry
- College of Materials and Energy
- South China Agricultural University
- Guangzhou 510642
- China
| | - Hui Zhu
- Boton Flavors & Fragrances Co. Ltd
- Dongguan 523000
- China
| | - Yongfei Yu
- Boton Flavors & Fragrances Co. Ltd
- Dongguan 523000
- China
| | - Ri-Yuan Tang
- Department of Applied Chemistry
- College of Materials and Energy
- South China Agricultural University
- Guangzhou 510642
- China
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Xie J, Liao B, Tang RY. Functional Application of Sulfur-Containing Spice Compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:12505-12526. [PMID: 33138361 DOI: 10.1021/acs.jafc.0c05002] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Sulfur-containing spice compounds possess diverse biological functions and play an important role in food, chemicals, pharmaceuticals, and agriculture. The development of functional spices has become increasingly popular, especially for medicinal functions for dietary health. Thus, this review focuses on the properties and functions of sulfur-containing spice compounds, including antioxidant, anti-inflammatory, antiobesity, anticancer, antibacterial, and insecticidal functions, among others. Developments over the last five years concerning the properties of sulfur-containing spice compounds are summarized and discussed.
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Affiliation(s)
- Jinxin Xie
- Department of Applied Chemistry, College of Materials and Energy, South China Agricultural University, Guangzhou 510642, China
| | - Benjian Liao
- Department of Applied Chemistry, College of Materials and Energy, South China Agricultural University, Guangzhou 510642, China
| | - Ri-Yuan Tang
- Department of Applied Chemistry, College of Materials and Energy, South China Agricultural University, Guangzhou 510642, China
- Key Laboratory of Natural Pesticide & Chemical Biology, Ministry of Education, South China Agricultural University, Guangzhou 510642, China
- Lingnan Guangdong Laboratory of Modern Agriculture, South China Agricultural University, Guangzhou 510642, China
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Khalil SR, Salem HFA, Metwally MMM, Emad RM, Elbohi KM, Ali SA. Protective effect of Spirulina platensis against physiological, ultrastructural and cell proliferation damage induced by furan in kidney and liver of rat. ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2020; 192:110256. [PMID: 32014724 DOI: 10.1016/j.ecoenv.2020.110256] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/20/2019] [Revised: 01/08/2020] [Accepted: 01/27/2020] [Indexed: 06/10/2023]
Abstract
The modulatory role of the Spirulina platensis (SP) against furan-induced (FU) hepatic and renal damage was assessed in this study. For achieving this, sixty rats were distributed into six groups: control group, SP-administered group (300 mg/kg b.wt orally for 28 days), a FU-intoxicated group (16 mg/kg b.wt, orally, daily for 28 days), protective co-treated group SP/F (administered SP 300 mg/kg b.wt, one week before, and concurrently with FU intoxication), therapeutic co-treated group FU/SP (administered SP 300 mg/kg b.wt, one week after FU intoxication for 28 days) and protective/therapeutic co-treated group SP/FU/SP (administered SP one week before and after, concurrently with FU intoxication). Subsequently, the biochemical responses and the histology of hepatic and renal tissues in treated rats were assessed. The results indicated that FU intoxication induced a significant hepato- and nephropathy represented by the elevation in the values of tissue injury biomarkers and reduction in protein levels. Histologically, a wide range of morphological, cytotoxic, inflammatory, and vascular alterations as well as downregulation in the immunoexpression of the proliferating cell nuclear antigen (PCNA) and the proliferation-associated nuclear antigen (Ki-67) were induced by FU intoxication. Oral SP administration, particularly in the protective/therapeutic co-treated group, markedly supressed the serum levels of the tissue injury biomarkers, diminished the inflammatory response, restored the cytotoxic alterations, upregulated the immunoexpression of PCNA and Ki-67, and restored the perturbed morphology of the hepatic and renal tissues. In conclusion, the obtained data demonstrated that SP co-administration elicits both protective and therapeutic potential against the FU-induced hepato- and nephropathy.
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Affiliation(s)
- Samah R Khalil
- Forensic Medicine and Toxicology Department, Faculty of Veterinary Medicine, Zagazig University, Egypt.
| | - Hoda F A Salem
- Histology and Cytology Department, Faculty of Veterinary Medicine, Zagazig University, Egypt
| | | | - Rasha M Emad
- Histology and Cytology Department, Faculty of Veterinary Medicine, Zagazig University, Egypt
| | - Khlood M Elbohi
- Forensic Medicine and Toxicology Department, Faculty of Veterinary Medicine, Zagazig University, Egypt
| | - Sozan A Ali
- Histology and Cytology Department, Faculty of Veterinary Medicine, Zagazig University, Egypt
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Influence of Oxygen-Containing Sulfur Flavor Molecules on the Stability of β-Carotene under UVA Irradiation. Molecules 2019; 24:molecules24020318. [PMID: 30654581 PMCID: PMC6358934 DOI: 10.3390/molecules24020318] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2018] [Revised: 01/13/2019] [Accepted: 01/13/2019] [Indexed: 11/17/2022] Open
Abstract
The influence of 11 kinds of oxygen-containing sulfur flavor molecules was examined on β-carotene stability under UVA irradiation in ethanol system. Both the effects of sulfides on dynamic degradation of β-carotene and the relation between structure and effect were investigated. The oxidation products of β-carotene accelerated by sulfides under UVA irradiation were also identified. The results indicated that the disulfides had more obvious accelerative effects on the photodegradation of β-carotene than mono sulfides. The degradation of β-carotene after methyl (2-methyl-3-furyl) disulfide (MMFDS), methyl furfuryl disulfide (MFDS) and bis(2-methyl-3-furyl) disulfide (BMFDS) exposure followed first-order kinetics. Furan-containing sulfides such as MMFDS and BMFDS showed more pronounced accelerative effects than their corresponding isomers. The oxidation products were identified as 13-cis-β-carotene, 9,13-di-cis-β-carotene and all-trans-5,6-epoxy-β-carotene. These results suggest that both the sulfur atom numbers and the furan group in oxygen-containing sulfides play a critical role in the photooxidation of β-carotene.
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11
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Awad A, Khalil SR, Farag MR, Nassan MA. Differential susceptibility of kidneys and livers to proliferative processes and transcriptional level of the genes encoding desmin, vimentin, connexin 43, and nestin in rats exposed to furan. ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2018; 162:235-244. [PMID: 29990736 DOI: 10.1016/j.ecoenv.2018.07.003] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/28/2018] [Revised: 06/05/2018] [Accepted: 07/01/2018] [Indexed: 06/08/2023]
Abstract
In this study, we aimed to assess the differential toxic impact, induced by furan exposure, on the liver and kidney tissues by estimating reactive oxygen species (ROS) level, total antioxidant capacity (TAC), oxidative damage, and the tissue injury markers in a male rat model. To explain such impacts, 20 rats were assigned into two groups: a control group, where rats were administered corn oil as a vehicle, and a furan-administered group, where furan was orally administered to rats at a dose of 16 mg/kg b wt/day (five days per week over eight weeks). The transcriptional levels of intermediate filament proteins (desmin, vimentin, nestin, and connexin 43) were assessed by using quantitative real-time polymerase chain reaction (PCR), and the cell proliferation markers (proliferating cell nuclear antigen [PCNA] and proliferation-associated nuclear antigen [Ki-67]) were recognized by immunohistochemical analysis. Furthermore, the ultrastructural changes of liver and kidney were monitored using electron microscopy. Our findings showed that furan exposure could induce hepatic and renal damage to different extents. Furan can increase the ROS content, oxidative damage indices, and liver tissue injury indices but not kidney injury indices. Furthermore, it decreases the TAC in the serum of exposed rats. In addition, furan exposure was associated with changes in the mRNA expression pattern of intermediate filament proteins in both kidney and liver tissues. Moreover, furan enhances the expression of PCNA and Ki-67 in the liver tissues but not in the kidney tissues. The ultrastructure evaluation revealed the incidence of glomerular podocyte degeneration and hepatocyte injury. These results conclusively demonstrate that the deleterious effects of furan are caused by promoting fibrosis and hepatocyte proliferation in liver tissues and triggering podocyte injury in the kidney tissues.
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Affiliation(s)
- Ashraf Awad
- Animal Wealth Development Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig, Egypt
| | - Samah R Khalil
- Forensic Medicine and Toxicology, Department, Faculty of Veterinary Medicine, Zagazig University, 44511 Zagazig, Egypt.
| | - Mayada Ragab Farag
- Forensic Medicine and Toxicology, Department, Faculty of Veterinary Medicine, Zagazig University, 44511 Zagazig, Egypt
| | - Mohamed Abdo Nassan
- Department of Pathology, Faculty of Veterinary Medicine, Zagazig University, Zagazig, Egypt
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Han JR, Yan JN, Sun SG, Tang Y, Shang WH, Li AT, Guo XK, Du YN, Wu HT, Zhu BW, Xiong YL. Characteristic antioxidant activity and comprehensive flavor compound profile of scallop ( Chlamys farreri ) mantle hydrolysates-ribose Maillard reaction products. Food Chem 2018; 261:337-347. [DOI: 10.1016/j.foodchem.2018.04.044] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2017] [Revised: 02/19/2018] [Accepted: 04/13/2018] [Indexed: 11/25/2022]
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El-Akabawy G, El-Sherif NM. Protective role of garlic oil against oxidative damage induced by furan exposure from weaning through adulthood in adult rat testis. Acta Histochem 2016; 118:456-63. [PMID: 27130490 DOI: 10.1016/j.acthis.2016.04.008] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2016] [Revised: 04/21/2016] [Accepted: 04/22/2016] [Indexed: 12/22/2022]
Abstract
Furan is produced in a wide variety of heat-treated foods via thermal degradation. Furan contamination is found to be relatively high in processed baby foods, cereal products, fruits juices, and canned vegetables. Several studies have demonstrated that furan is a potent hepatotoxin and hepatocarcinogen in rodents. However, few studies have investigated the toxic effects of furan in the testis. In addition, the exact mechanism(s) by which furan exerts toxicity in the testis has not been fully elucidated. In this study, we investigated the potential of furan exposure from weaning through adulthood to induce oxidative stress in adult rat testis, as well as the potential of garlic oil (GO) to ameliorate the induced toxicity. Our results reveal that furan administration significantly reduced serum testosterone levels and increased the levels of malondialdehyde (MDA); furthermore, furan administration decreased significantly the enzymatic activity of testicular antioxidants, including glutathione (GSH), superoxide dismutase (SOD), and catalase (CAT) and induced histopathological alterations in the testis. GO co-administration ameliorated the reduction in testosterone levels and dramatically attenuated the furan-induced oxidative and histopathological changes. In addition, Go significantly down-regulated the increased caspase-3 and cytochrome P450 2E1 (CYP2E1) expression in the furan-treated testis. To the best of our knowledge, this study is the first to demonstrate the furan-induced oxidative changes in the adult rat testis and the protective role of GO to ameliorate these changes through its antioxidant effects and its ability to inhibit CYP2E1 production.
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Yang F, Kim JH, Yeon SJ, Hong GE, Park W, Lee CH. Effect of Dietary Processed Sulfur Supplementation on Water-holding Capacity, Color, and Lipid Profiles of Pork. Korean J Food Sci Anim Resour 2016; 35:824-30. [PMID: 26877643 PMCID: PMC4726963 DOI: 10.5851/kosfa.2015.35.6.824] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2015] [Revised: 08/23/2015] [Accepted: 09/01/2015] [Indexed: 11/09/2022] Open
Abstract
This study was performed to investigate the effect of dietary processed sulfur supplementation on water-holding capacity, color, and lipid profiles of pork according to the level of dietary processed sulfur (0%, CON; 0.3%, S). The pigs were slaughtered at an average final weight of 120 kg, and the longissimus dorsi muscles were collected from the carcasses. As results, pork processed with sulfur had significantly higher moisture and ash contents compared to those of CON but lower crude fat, pH, expressible drip, lower redness and yellowness, and greater lightness. Pork processed with sulfur showed significantly lower total lipid content, triglycerides, and atherosclerosis index but significantly higher high-density lipoprotein cholesterol. Feeding processed sulfur significantly lowered myristic acid, heptadecanoic acid, and stearic acid contents, whereas monounsaturated fatty acids and oleic acids were significantly higher compared to those in the CON. Higher amounts of polyunsaturated fatty acids and n-6 fatty acids were observed in the pork processed with sulfur than that of the CON. Therefore, supplementing pigs with dietary sulfur improved nutrient and meat quality.
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Affiliation(s)
- FengQi Yang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Ji-Han Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Su Jung Yeon
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Go-Eun Hong
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Woojoon Park
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Chi-Ho Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
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