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Effects of rice vinegar treatment on the antioxidant activities and protein structures of whole egg liquid before and after gastrointestinal digestion. Food Chem 2023; 404:134574. [DOI: 10.1016/j.foodchem.2022.134574] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Revised: 09/27/2022] [Accepted: 10/08/2022] [Indexed: 11/22/2022]
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Song J, Qiu H, Geng X, Gou J, Zheng Y, Nie Z, Wang J, Wang M. Immunomodulatory effects of vinegar-egg juice: Potential pharmacological effects of a traditional Chinese food remedy? J Food Biochem 2022; 46:e14418. [PMID: 36161663 DOI: 10.1111/jfbc.14418] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 09/01/2022] [Accepted: 09/06/2022] [Indexed: 01/13/2023]
Abstract
Thousands of years of historical practice have proven that the ancient Chinese food, vinegar-egg juice, has immune-boosting effects with the presence of many nutritional factors. However, its mechanism of action in the body remains unclear. In this research project, vinegar-egg juice was chosen to analyze its immune-enhancing effects on mice. The immune enhancing effects of egg, vinegar and vinegar egg juice on lymphocytes of mouse spleen were compared. The effects on immune function of mice were analyzed by studying the organ index, natural killer(NK) cell activity, lymphocyte transformation function and cytokine changes in immune organs after treatment with vinegar-egg juice. The mechanism of immune enhancement was speculated by analyzing the changes of total IKKα/β/IκBα/NF-κB and its phosphorylated protein kinase by Western blot. Experiments have shown that vinegar and eggs have less immune regulation than vinegar-egg juice. Vinegar-egg juice can regulate the cellular and humoral immunity of spleen lymphocytes, increase the phosphorylated kinases of IKKα/β, reduce the total protein expression of IκBα, and activate the signaling pathway of IKK/IκB/NF-κB. In addition, compared with the control group, vinegar-egg juice reduced the Firmicutes/Bacteroidetes ratio and increased the relative abundance of beneficial bacteria. Furthermore, vinegar-egg juice can raise phosphatidylserine (PS) and serotonin (5-HT) levels in the body. The results showed that the vinegar-egg juice had obvious immunomodulatory activity. It was speculated that the intake of vinegar-egg juice can increase the activity of NK cells, T lymphocytes and B lymphocytes by increasing 5-HT levels, ultimately enhancing the body's immune function. PRACTICAL APPLICATIONS: In this work, we evaluated the immune regulation of vinegar, egg and vinegar-egg juice in mice. In addition, we investigated the effects of vinegar-egg juice on gut microbiota. And combined with the composition of the vinegar-egg juice, it was found that the intake of vinegar-egg juice could increase the activity of NK cells, T lymphocytes and B lymphocytes by increasing 5-HT levels, ultimately enhancing the body's immune function. On the basis of the results of this study, we recommend vinegar-egg juice can be a potential health food to resist the epidemic and improve autoimmunity in special times of the novel coronavirus outbreak.
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Affiliation(s)
- Jia Song
- State Key Laboratory of Food Nutrition and Safety, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science & Technology, Tianjin, China
| | - Huirui Qiu
- State Key Laboratory of Food Nutrition and Safety, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science & Technology, Tianjin, China
| | - Xiaoqi Geng
- State Key Laboratory of Food Nutrition and Safety, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science & Technology, Tianjin, China
| | - Jia Gou
- State Key Laboratory of Food Nutrition and Safety, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science & Technology, Tianjin, China
| | - Yu Zheng
- State Key Laboratory of Food Nutrition and Safety, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science & Technology, Tianjin, China
| | - Zhiqiang Nie
- Key Laboratory of Chemical Biology and Molecular Engineering, Ministry of Education, Institute of Biotechnology, Shanxi University, Taiyuan, China
| | - Jianxin Wang
- Wisconsin Center for NanoBioSystems, School of Pharmacy, University of Wisconsin-Madison, Madison, Wisconsin, USA.,Pharmaceutical Sciences Division, School of Pharmacy, University of Wisconsin-Madison, Madison, Wisconsin, USA
| | - Min Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science & Technology, Tianjin, China
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Aitzhanova A, Oleinikova Y, Mounier J, Hymery N, Leyva Salas M, Amangeldi A, Saubenova M, Alimzhanova M, Ashimuly K, Sadanov A. Dairy associations for the targeted control of opportunistic Candida. World J Microbiol Biotechnol 2021; 37:143. [PMID: 34328568 DOI: 10.1007/s11274-021-03096-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2021] [Accepted: 06/18/2021] [Indexed: 01/15/2023]
Abstract
Antifungal and antibacterial activities of twenty-six combinations of lactic acid bacteria, propionibacteria, acetic acid bacteria and dairy yeasts inoculated in whey and milk were investigated. Associations including acetic acid bacteria were shown to suppress growth of the opportunistic yeast Candida albicans in well-diffusion assays. The protective effect of milk fermented with the two most promising consortia was confirmed in Caco-2 cell culture infected with C. albicans. Indeed, these fermented milks, after heat-treatment or not, suppressed lactate dehydrogenase release after 48 h while significant increase in LDH release was observed in the positive control (C. albicans alone) and with fermented milk obtained using commercial yogurt starter cultures. The analysis of volatile compounds in the cell-free supernatant using solid phase microextraction (SPME) coupled to gas chromatography-mass spectrometry (GC-MS) showed accumulation of significant amount of acetic acid by the consortium composed of Lactobacillus delbrueckii 5, Lactobacillus gallinarum 1, Lentilactobacillus parabuchneri 3, Lacticaseibacillus paracasei 33-4, Acetobacter syzygii 2 and Kluyveromyces marxianus 19, which corresponded to the zone of partial inhibition of C. albicans growth during well-diffusion assays. Interestingly, another part of anti-Candida activity, yielding small and transparent inhibition zones, was linked with the consortium cell fraction. This study showed a correlation between anti-Candida activity and the presence of acetic acid bacteria in dairy associations as well as a significant effect of two dairy associations against C. albicans in a Caco-2 cell model. These two associations may be promising consortia for developing functional dairy products with antagonistic action against candidiasis agents.
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Affiliation(s)
- Aida Aitzhanova
- Al-Farabi Kazakh National University, Al-Farabi ave., 71, 050040, Almaty, Kazakhstan
- Research and Production Center for Microbiology and Virology, Bogenbay Batyr str., 105, 050010, Almaty, Kazakhstan
| | - Yelena Oleinikova
- Research and Production Center for Microbiology and Virology, Bogenbay Batyr str., 105, 050010, Almaty, Kazakhstan.
| | - Jérôme Mounier
- Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Univ Brest, 29280, Plouzané, France
| | - Nolwenn Hymery
- Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Univ Brest, 29280, Plouzané, France
| | - Marcia Leyva Salas
- Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Univ Brest, 29280, Plouzané, France
| | - Alma Amangeldi
- Research and Production Center for Microbiology and Virology, Bogenbay Batyr str., 105, 050010, Almaty, Kazakhstan
| | - Margarita Saubenova
- Research and Production Center for Microbiology and Virology, Bogenbay Batyr str., 105, 050010, Almaty, Kazakhstan
| | - Mereke Alimzhanova
- Al-Farabi Kazakh National University, Al-Farabi ave., 71, 050040, Almaty, Kazakhstan
- Research and Production Center for Microbiology and Virology, Bogenbay Batyr str., 105, 050010, Almaty, Kazakhstan
| | - Kazhybek Ashimuly
- Research and Production Center for Microbiology and Virology, Bogenbay Batyr str., 105, 050010, Almaty, Kazakhstan
| | - Amankeldy Sadanov
- Research and Production Center for Microbiology and Virology, Bogenbay Batyr str., 105, 050010, Almaty, Kazakhstan
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The Bioactive Compound Contents and Potential Protective Effects of Royal Jelly Protein Hydrolysates against DNA Oxidative Damage and LDL Oxidation. Antioxidants (Basel) 2021; 10:antiox10040580. [PMID: 33918639 PMCID: PMC8069633 DOI: 10.3390/antiox10040580] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 04/02/2021] [Accepted: 04/06/2021] [Indexed: 12/14/2022] Open
Abstract
In this study, the inhibition of DNA oxidative damage and low-density lipoprotein (LDL) oxidation of royal jelly protein (RJP) hydrolysates obtained from two commercial proteases were investigated. The results showed that the inhibition of DNA oxidative damage induced by the Fenton reaction, RJP, RJPs hydrolyzed by alcalase (RJP-A), RJPs hydrolyzed by flavourzyme (RPJ-F) and RJP two-stage hydrolysates (RPJ-AF) all had the effect of inhibiting deoxyribose oxidative damage. The inhibition effect of RJP, RJP-A, RJP-F and RJP-AF (1.0 mg/mL) were 47.06%, 33.70%, 24.19% and 43.09%, respectively. In addition, studies have also found that both RJP and RJP hydrolysates can reduce the production of 8-OH-2'-dG and the order of its inhibitory ability is RJP-AF ≒ RJP-A > RJP-F > RJP. The inhibition of DNA damage induced by bleomycin-Fe3+/ascorbic acid (Asc) with the addition of RJP, RJP-A, RPJ-F and RPJ-AF were 17.16%, 30.88%, 25.00% and 37.25%, respectively. The results of LDL oxidation inhibition showed that RJP-AF (1 mg/mL) not only had the most effective inhibitory Cu2+-induced LDL oxidation to produce a thiobarbituric acid reactive substance (TBARS) but also extended the lag time of conjugated diene formation to 300 min, which was 3.3 times that of the control group.
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Chiang SH, Yang KM, Lai YC, Chen CW. Evaluation of the in vitro biological activities of Banana flower and bract extracts and their bioactive compounds. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1856134] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Shu-Hua Chiang
- Department of Health and Creative Vegetarian Science, FoGuang University, Yilan, Taiwan
| | - Kia-Min Yang
- Department of Hospitality Management, Mingdao University, ChangHua, Taiwan
| | - Ying-Chiao Lai
- Department of Health Food, Chung Chou, University of Science and Technology, Changhua, Taiwan
| | - Chih-Wei Chen
- Bachelor Degree Program in Environment and Food Safety Laboratory Science, Chang Jung Christian University, Tainan, Taiwan
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Chiang SH, Tsou MF, Chang CY, Chen CW. Physicochemical characteristics, sensory quality, and antioxidant properties of Paochung tea infusion brewed in cold water. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1820519] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Shu-Hua Chiang
- Department of Health and Creative Vegetarian Science, Fo Guang University, Yilan, Taiwan
| | - Mei-Fang Tsou
- Department of Food Science and Biotechnology, Da-Yeh University, Changhua, Taiwan
| | - Chi-Yue Chang
- Department of Food Science and Biotechnology, Da-Yeh University, Changhua, Taiwan
| | - Chih-Wei Chen
- Bachelor Degree Program in Environment and Food Safety Laboratory Science, Chang Jung Christian University, Tainan, Taiwan
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