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Sun L, Chen Z, Guo L, Geng Z, Chen X. Proteomic Analysis of Egg Yolk Proteins During Embryonic Development in Wanxi White Goose. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:5212-5221. [PMID: 38433387 DOI: 10.1021/acs.jafc.3c07962] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/05/2024]
Abstract
To investigate the alterations of yolk protein during embryonic development in Wanxi white goose, the egg yolk protein composition at days 0, 4, 7, 14, 18, and 25 of incubation (D0, D4, D7, D14, D18, and D25) was analyzed by two-dimensional gel electrophoresis combined with mass spectrometry. A total of 65 spots representing 11 proteins with significant abundance changes were detected. Apolipoprotein B-100, vitellogenin-1, vitellogenin-2-like, riboflavin-binding protein, and serotransferrin mainly participated in nutrient (lipid, riboflavin, and iron ion) transport, and vitellogenin-2-like showed a lower abundance after D14. Ovomucoid-like were involved in endopeptidase inhibitory activity and immunoglobulin binding and exhibited a higher expression after D18, suggesting a potential role in promoting the absorption of immunoglobulin and providing passive immune protection for goose embryos after D18. Furthermore, myosin-9 and actin (ACTB) were involved in the tight junction pathway, potentially contributing to barrier integrity. Serum albumin mainly participated in cytolysis and toxic substance binding. Therefore, the high expression of serum albumin, myosin-9, and ACTB throughout the incubation might protect the developing embryo. Apolipoprotein B-100, vitellogenin-1, vitellogenin-2-like, riboflavin-binding protein, and serotransferrin might play a crucial role in providing nutrition for embryonic development, and VTG-2-like was preferentially degraded/absorbed.
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Affiliation(s)
- Linghong Sun
- College of Animal Science and Technology, Anhui Agricultural University, No. 130, Changjiang West Road, Hefei, Anhui 230036, People's Republic of China
- School of Biological Engineering, Huainan Normal University, 232001, Huainan, Anhui 230036, People's Republic of China
| | - Zhengkun Chen
- College of Animal Science and Technology, Anhui Agricultural University, No. 130, Changjiang West Road, Hefei, Anhui 230036, People's Republic of China
| | - Liping Guo
- College of Animal Science and Technology, Anhui Agricultural University, No. 130, Changjiang West Road, Hefei, Anhui 230036, People's Republic of China
| | - Zhaoyu Geng
- College of Animal Science and Technology, Anhui Agricultural University, No. 130, Changjiang West Road, Hefei, Anhui 230036, People's Republic of China
| | - Xingyong Chen
- College of Animal Science and Technology, Anhui Agricultural University, No. 130, Changjiang West Road, Hefei, Anhui 230036, People's Republic of China
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Anigboro AA, Avwioroko OJ, Oborirhovo O, Akeghware O, Durugbo EU, Apiamu A, Olaoye VI, Ezealigo US, Tonukari NJ. Characterization, Anti-glycation, Anti-inflammation, and Lipase Inhibitory Properties of Rauvolfia vomitoria Leaf Extract: In Vitro and In Silico Evaluations for Obesity Treatment. Appl Biochem Biotechnol 2024:10.1007/s12010-024-04865-y. [PMID: 38416335 DOI: 10.1007/s12010-024-04865-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 02/12/2024] [Indexed: 02/29/2024]
Abstract
Pancreatic lipase (PLP) is an enzyme responsible for the catalytic hydrolysis of fats and its inhibition is relevant for obesity management. Side effects linked with orthodox inhibitors have, however, paved the way for an increased search for safe natural sources. The present study investigated the anti-glycation, anti-inflammatory, and anti-lipase properties of Rauvolfia vomitoria aqueous (ARV), ethanolic (ERV), and methanolic (MRV) leaf extracts coupled with the molecular interactions of selected bioactive compounds with PLP using in vitro and in silico techniques. Phytochemical constituents were characterized using spectroscopic techniques. Drug-likeness and chemical reactivity profile of selected bioactive compounds were analyzed using SwissADME and quantum chemical calculations. FT-IR and GC-MS affirmed the presence of phenolic compounds including 3-phenyl-2-ethoxypropylphthalimide and 5-methyl-2-phenyl-1H-indole. All extracts showed moderate anti-glycation, anti-inflammatory, and lipase inhibitory capacities relative to standard controls. However, MRV exhibited the highest lipase inhibition (IC50, 0.17 ± 0.01 mg/mL), using a mixed-inhibition pattern. MRV interaction with PLP resulted in decreased secondary structure components of PLP (α-sheet, β-turn). MRV compounds (MCP20, MCP28, etc.) exhibited low chemical hardness, EHOMO-ELUMO energy gap, and high chemical reactivity. Foremost MRV compounds obeyed Lipinski's rule of five for drug-likeness and interacted with PHE-78 amongst others at PLP catalytic domain with high binding affinity (≥ - 9.3 kcal/mol). Pi-alkyl hydrophobic interaction and hydrogen bonding were predominantly involved. Our findings provide scientific insights into the ethnotherapeutic uses of R. vomitoria extracts for the management of obesity and related complications, plus useful information for optimizable drug-like candidates against obesity.
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Affiliation(s)
- Akpovwehwee A Anigboro
- Department of Biochemistry, Faculty of Science, Delta State University, P.M.B.001, Abraka, Nigeria.
| | - Oghenetega J Avwioroko
- Department of Biochemistry, Faculty of Basic Medical Sciences, Redeemer's University, Ede, Osun State, Nigeria.
- Center for Chemical and Biochemical Research (CCBR), Redeemer's University, Ede, Osun State, Nigeria.
| | - Omoerere Oborirhovo
- Department of Biochemistry, Faculty of Science, Delta State University, P.M.B.001, Abraka, Nigeria
| | - Onoriode Akeghware
- Department of Biochemistry, Faculty of Science, Delta State University, P.M.B.001, Abraka, Nigeria
- Department of Chemical Sciences, Faculty of Science, Edwin Clark University, Kiagbodo, Delta State, Nigeria
| | - Ernest U Durugbo
- Department of Biological Sciences, Faculty of Natural Sciences, Redeemer's University, Ede, Osun State, Nigeria
| | - Augustine Apiamu
- Department of Biochemistry, Faculty of Science, Delta State University, P.M.B.001, Abraka, Nigeria
| | - Victor I Olaoye
- Department of Chemical Sciences, Faculty of Natural Sciences, Redeemer's University, Ede, Osun State, Nigeria
| | - Uchechukwu S Ezealigo
- Department of Material Science Engineering, African University of Science and Technology, Abuja, Nigeria
| | - Nyerhovwo J Tonukari
- Department of Biochemistry, Faculty of Science, Delta State University, P.M.B.001, Abraka, Nigeria
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Yi X, Pei Z, Xia G, Liu Z, Shi H, Shen X. Interaction between liposome and myofibrillar protein in surimi: Effect on gel structure and digestive characteristics. Int J Biol Macromol 2023; 253:126731. [PMID: 37678675 DOI: 10.1016/j.ijbiomac.2023.126731] [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: 04/19/2023] [Revised: 09/02/2023] [Accepted: 09/03/2023] [Indexed: 09/09/2023]
Abstract
This study investigated the effects of the interaction between liposomes and myofibrillar protein (MP) on tilapia surimi. The strong interaction between liposomes and MP was primarily mediated through hydrogen bonding and hydrophobic interaction. Liposomes caused the unfolding of MP structure, resulting in the decrease of α-helix content and transformation of spatial structure. Notably, the appropriate ratio of liposomes improved the gel properties of tilapia surimi. The water distribution, microstructure, and texture characteristics further confirmed that liposomes strengthened the structure of surimi gel through non-covalent bonds. However, excessive liposomes (1.0 %) weakened gel characteristics and texture. Moreover, the proper ratio of liposomes enhanced the stability of surimi gels during digestion, reducing protein digestibility from 66.0 % to 54.8 %. Curcumin-loaded liposomes in gel matrix notably delayed digestion and improved bioavailability. This delay in digestion was attributed to the ability of liposomes to decrease the interaction between MP and digestive enzymes. This study provides new insight into the application of liposomes in protein-rich food matrixes.
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Affiliation(s)
- Xiangzhou Yi
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Haikou 570228, China
| | - Zhisheng Pei
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; School of Food Science and Engineering, Hainan Tropical Ocean University, Sanya 572022, China
| | - Guanghua Xia
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Haikou 570228, China
| | - Zhongyuan Liu
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Haikou 570228, China
| | - Haohao Shi
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Haikou 570228, China
| | - Xuanri Shen
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Haikou 570228, China; School of Food Science and Engineering, Hainan Tropical Ocean University, Sanya 572022, China.
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Study of the Technological Properties of Pedrosillano Chickpea Aquafaba and Its Application in the Production of Egg-Free Baked Meringues. Foods 2023; 12:foods12040902. [PMID: 36832975 PMCID: PMC9957096 DOI: 10.3390/foods12040902] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 02/10/2023] [Accepted: 02/15/2023] [Indexed: 02/22/2023] Open
Abstract
Aquafaba is a by-product derived from legume processing. The aim of this study was to assess the compositional differences and the culinary properties of Pedrosillano chickpea aquafaba prepared with different cooking liquids (water, vegetable broth, meat broth and the covering liquid of canned chickpeas) and to evaluate the sensory characteristics of French-baked meringues made with the different aquafaba samples, using egg white as a control. The content of total solids, protein, fat, ash and carbohydrates of the aquafaba samples were quantified. Foaming and emulsifying capacities, as well as the foam and emulsions stabilities were determined. Instrumental and panel-tester analyses were accomplished to evaluate the sensory characteristics of French-baked meringues. The ingredients added to the cooking liquid and the intensity of the heat treatment affected the aquafaba composition and culinary properties. All types of aquafaba showed good foaming properties and intermediate emulsifying capacities; however, the commercial canned chickpea's aquafaba was the most similar to egg white. The aquafaba meringues showed less alveoli, greater hardness and fracturability and minimal color changes after baking compared with egg white meringues; the meat and vegetable broth's aquafaba meringues were the lowest rated by the panel-tester and those prepared with canned aquafaba were the highest scored in the sensory analysis.
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Razzak MA, Choi SS. Delineating the interaction mechanism of glabridin and ovalbumin by spectroscopic and molecular docking techniques. Food Chem 2021; 347:128981. [PMID: 33444886 DOI: 10.1016/j.foodchem.2020.128981] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2020] [Revised: 12/10/2020] [Accepted: 12/28/2020] [Indexed: 11/16/2022]
Abstract
The interaction between ovalbumin (OVA) and isoflavonoid glabridin (GB) was investigated using spectroscopic and molecular docking techniques. Fluorescence spectroscopy revealed that GB was bound to OVA mainly due to hydrogen bonding and hydrophobic forces. FT-IR spectroscopy showed that the combination of GB and OVA resulted in a decrease in the β-sheet content of OVA and an increase in the α-helix and extended-chain content. All these experimental results were supported and clarified by molecular docking simulations. GB binding was able to inhibit chemical denaturant-induced structural changes in OVA as observed by intrinsic tryptophan and ANS fluorescence. Moreover, GB-OVA complex increased the aqueous solubility of GB by about 4.45 times at pH 7.0. These results provided insights into the interaction between GB and OVA that contributes to the utilization of GB in the food and pharmaceutical industries.
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Affiliation(s)
- Md Abdur Razzak
- Department of Energy Science and Technology, Myongji University, Yongin 17058, Republic of Korea
| | - Shin Sik Choi
- Department of Energy Science and Technology, Myongji University, Yongin 17058, Republic of Korea; Department of Food and Nutrition, Myongji University, Yongin 17058, Republic of Korea.
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Zhang C, He L, Chen Y, Dai D, Su Y, Shao L. Corrosion Behavior and In Vitro Cytotoxicity of Ni-Ti and Stainless Steel Arch Wires Exposed to Lysozyme, Ovalbumin, and Bovine Serum Albumin. ACS OMEGA 2020; 5:18995-19003. [PMID: 32775901 PMCID: PMC7408227 DOI: 10.1021/acsomega.0c02312] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/17/2020] [Accepted: 07/14/2020] [Indexed: 06/11/2023]
Abstract
In this study, the tendency and mechanisms by which protein and mechanical loads contribute to corrosion were determined by exposing Ni-Ti and stainless steel arch wires under varying mechanical loads to artificial saliva containing different types of protein (lysozyme, ovalbumin, and bovine serum albumin). The corrosion behavior and in vitro cytotoxicity results show that exposure to both protein and mechanical stress significantly decreased the corrosion resistance of stainless steel and increased the release of toxic corrosion products. Adding protein inhibited the corrosion of Ni-Ti, but the mechanical loads counteracted this effect. Even proteins containing the same types of amino acids had different effects on the corrosion resistance of the same alloy. The effect of protein or stress, or their combination, should be considered in the application of metal medical materials.
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Affiliation(s)
- Chao Zhang
- Stomatology
Center, Shunde Hospital, Southern Medical
University (The First People’s Hospital of Shunde), Foshan 528300, China
- Stomatological
Hospital, Southern Medical University, Guangzhou 510280, China
| | - Longwen He
- Stomatological
Hospital, Southern Medical University, Guangzhou 510280, China
| | - Yuming Chen
- Stomatological
Hospital, Southern Medical University, Guangzhou 510280, China
| | - Danni Dai
- Stomatological
Hospital, Southern Medical University, Guangzhou 510280, China
| | - Yuan Su
- Stomatology
Center, Shunde Hospital, Southern Medical
University (The First People’s Hospital of Shunde), Foshan 528300, China
- Stomatological
Hospital, Southern Medical University, Guangzhou 510280, China
| | - Longquan Shao
- Stomatological
Hospital, Southern Medical University, Guangzhou 510280, China
- Guangdong
Provincial Key Laboratory of Construction and Detection in Tissue
Engineering, Guangzhou 510515, China
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Wang L, Li L, Xu N, Sun W, Ding B, Xu W, Li Z. Effect of carboxymethylcellulose on the affinity between lysozyme and liposome monolayers:evidence for its bacteriostatic mechanism. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105263] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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He Y, Shim YY, Mustafa R, Meda V, Reaney MJ. Chickpea Cultivar Selection to Produce Aquafaba with Superior Emulsion Properties. Foods 2019; 8:foods8120685. [PMID: 31847449 PMCID: PMC6963802 DOI: 10.3390/foods8120685] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2019] [Revised: 12/11/2019] [Accepted: 12/13/2019] [Indexed: 11/16/2022] Open
Abstract
Aquafaba (AQ), a viscous by-product solution produced during cooking chickpea or other legumes in water, is increasingly being used as an egg replacement due to its ability to form foams and emulsions. The objectives of our work were to select a chickpea cultivar that produces AQ with superior emulsion properties, and to investigate the impact of chickpea seed physicochemical properties and hydration kinetics on the properties of AQ-based emulsions. AQ from a Kabuli type chickpea cultivar (CDC Leader) had the greatest emulsion capacity (1.10 ± 0.04 m2/g) and stability (71.9 ± 0.8%). There were no correlations observed between AQ emulsion properties and chickpea seed proximate compositions. Meanwhile, AQ emulsion properties were negatively correlated with AQ yield and moisture content, indicating that AQ with higher dry-matter content displayed better emulsion properties. In conclusion, the emulsification properties of aquafaba are greatly influenced by the chickpea genotype, and AQ from the CDC Leader chickpea produced the most stable food oil emulsions.
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Affiliation(s)
- Yue He
- Department of Chemical and Biological Engineering, University of Saskatchewan, Saskatoon, SK S7N 5A9, Canada
| | - Youn Young Shim
- Department of Plant Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada; (Y.Y.S.)
- Prairie Tide Diversified Inc., Saskatoon, SK S7J 0R1, Canada
- Guangdong Saskatchewan Oilseed Joint Laboratory, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
- Department of Integrative Biotechnology, Sungkyunkwan University, Suwon, Gyeonggi-do 16419, Korea
| | - Rana Mustafa
- Department of Plant Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada; (Y.Y.S.)
- Prairie Tide Diversified Inc., Saskatoon, SK S7J 0R1, Canada
- Guangdong Saskatchewan Oilseed Joint Laboratory, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
| | - Venkatesh Meda
- Department of Chemical and Biological Engineering, University of Saskatchewan, Saskatoon, SK S7N 5A9, Canada
| | - Martin J.T. Reaney
- Department of Plant Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada; (Y.Y.S.)
- Prairie Tide Diversified Inc., Saskatoon, SK S7J 0R1, Canada
- Guangdong Saskatchewan Oilseed Joint Laboratory, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
- Correspondence: ; Tel.: +1-306-9665027
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Meng Y, Sun H, Qiu N, Geng F, Zhu F, Li S, Huo Y. Comparative proteomic analysis of hen egg yolk plasma proteins during embryonic development. J Food Biochem 2019; 43:e13045. [PMID: 31506970 DOI: 10.1111/jfbc.13045] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2019] [Revised: 08/09/2019] [Accepted: 09/01/2019] [Indexed: 01/17/2023]
Abstract
Avian egg yolk provides essential nutrients and physiological support for the developing embryo. To reveal the dynamics of yolk proteins during the entire period of incubation, we analyzed the alterations of egg yolk plasma proteins at different times during incubation (day 0, 7, 14, and 18). Day 14 (D14) of incubation was considered as the key point on the alteration of egg yolk proteins according to the SDS-PAGE analysis. The two-dimensional electrophoresis-based comparative proteomic analysis was conducted, and 26 spots representing 13 proteins were detected with significant changes in abundance. An accelerating transfer of ovalbumin from egg white into egg yolk was observed at D14 in fertilized eggs but not detected in unfertilized eggs, indicating an unrevealed absorbing pathway for the egg proteins/peptides particularly in fertilized eggs. Meanwhile, the abundance of yolk riboflavin-binding protein constantly decreased after D14, which might meet the need for essential riboflavin during embryo development. PRACTICAL APPLICATIONS: These findings provide fundamental insight into the effects of incubation on egg yolk plasma protein alterations during the entire embryonic development for a better understanding of plasma protein biological functions, especially in nutrient transportations and the formation of embryonic organs.
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Affiliation(s)
- Yaqi Meng
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China
| | - Haohao Sun
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China
| | - Ning Qiu
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China.,Department of Chemical Engineering and Food Science, Hubei University of Arts and Science, Xiangyang, P.R. China
| | - Fang Geng
- Meat Processing Key Laboratory of Sichuan Province, College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, P. R. China
| | - Fangli Zhu
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China
| | - Shugang Li
- Faculty of Light Industry, School of Biological Engineering and Food, Hubei University of Technology, Wuhan, P. R. China
| | - Yinqiang Huo
- Department of Chemical Engineering and Food Science, Hubei University of Arts and Science, Xiangyang, P.R. China
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Yi X, Zheng Q, Pan MH, Chiou YS, Li Z, Li L, Chen Y, Hu J, Duan S, Wei S, Ding B. Liposomal vesicles-protein interaction: Influences of iron liposomes on emulsifying properties of whey protein. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.030] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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Ma J, Wang H, Liu B, Shan Y, Zhou H, Qi X, Wu W, Jia L. Combination of chick embryo and nutrient mixture prevent D-galactose-induced cognitive deficits, immune impairment and oxidative stress in aging rat model. Sci Rep 2019; 9:4092. [PMID: 30858562 PMCID: PMC6411858 DOI: 10.1038/s41598-019-40953-4] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2018] [Accepted: 02/26/2019] [Indexed: 01/09/2023] Open
Abstract
Aging is spontaneous and inevitable processes that lead to changes in biological systems. The present paper was designed to investigate the anti-aging roles of chick embryo (CE) and nutrient mixture (NM) in aging rats. Aging was induced by administration of D-galactose (D-gal, 500 mg/kg/day for 90 days). CE and NM were administered to aging rats through different dose gavage once a day. Cognitive function assessment was performed using the Morris water maze test. At the end of experiment, serum and tissues were collected for immunity and antioxidation function. The organs and tissues were excised for histological study. The results demonstrated that CE plus NM was superior treatment to improve the histopathologic changes and reverse learning and memory impairment of the aging rats. CE plus NM also increased the spleen and thymus index as well as splenocyte proliferation, and reversed inflammatory cytokine levels. In addition, the biochemical index showed that CE plus NM could improve the antioxidant enzyme activity of the aging rats, decrease lipofuscin (LF) and glutamate content. CE plus NM also inhibited the activation of TLR4/NF-κB pathway stimulated by LPS in splenic B lymphocytes. Overall, these results seem to be implying that CE plus NM was used as potentially natural supplement or functional food for preventing aging.
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Affiliation(s)
- Jia Ma
- College of Laboratory Medicine, Dalian Medical University, Dalian, 116044, Liaoning Province, China
| | - Huaxin Wang
- Department of Pathology and Forensic Medicine, Dalian Medical University, Dalian, 116044, Liaoning Province, China
| | - Bing Liu
- College of Laboratory Medicine, Dalian Medical University, Dalian, 116044, Liaoning Province, China
| | - Yujia Shan
- College of Laboratory Medicine, Dalian Medical University, Dalian, 116044, Liaoning Province, China
| | - Huimin Zhou
- College of Laboratory Medicine, Dalian Medical University, Dalian, 116044, Liaoning Province, China
| | - Xia Qi
- College of Laboratory Medicine, Dalian Medical University, Dalian, 116044, Liaoning Province, China
| | - Wenguo Wu
- Dalian Jinfu Biological Technology Development Co., Ltd, Dalian, 116000, Liaoning Province, China
| | - Li Jia
- College of Laboratory Medicine, Dalian Medical University, Dalian, 116044, Liaoning Province, China.
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