1
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Jiang Y, Xing M, Sun J, Zeng XA, Brennan C, Chandrapala J, Majzoobi M, Sun B. Construction of resveratrol and quercetin nanoparticles based on folic acid targeted Maillard products between Jiuzao glutelin isolate and carboxymethyl chitosan: Improved stability and function. Food Chem 2024; 450:139296. [PMID: 38636381 DOI: 10.1016/j.foodchem.2024.139296] [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: 10/16/2023] [Revised: 02/02/2024] [Accepted: 04/07/2024] [Indexed: 04/20/2024]
Abstract
Advanced targeted nanoparticles (NPs) were designed to enhance the targeted delivery of resveratrol (RES) and quercetin (QUE) by utilizing carboxymethyl chitosan (CTS) and Jiuzao glutelin isolate (JGI) conjugates. Briefly, RES and QUE were encapsuled within CTS-JGI-2 (CTS/JGI, m/m, 2:1). The carrier's targeting properties were further improved through the incorporation of folic acid (FA) and polyethylenimine (PEI). Moreover, the stability against digestion was enhanced by incorporating baker yeast cell walls (BYCWs) to construct RES-QUE/FA-PEI/CTS-JGI-2/MAT/BYCW NPs. The results demonstrated that FA-PEI/CTS-JGI-2/MAT/BYCW NPs could improve cellular uptake and targeting property of RES and QUE through endocytosis of folic acid receptors (FOLRs). Additionally, RES-QUE successfully alleviated LPS- and DSS-induced inflammation by regulating NF-κB/IkBa/AP-1 and AMPK/SIRT1signaling pathways and reducing the secretion of inflammatory mediators and factors. These findings indicate FA-PEI/CTS-JGI-2/MAT/BYCW NPs hold promise as an oral drug delivery system with targeted delivery capacities for functional substances prone to instability in dietary supplements.
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Affiliation(s)
- Yunsong Jiang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, People's Republic of China; School of Food Science and Engineering, South China University of Technology, Guangzhou, People's Republic of China; School of Science, RMIT, Melbourne, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia
| | - Mengzhen Xing
- Key Laboratory of New Material Research Institute, Department of Pharmaceutical Research Institute, Shandong University of Traditional Chinese Medicine, Jinan 250355, People's Republic of China
| | - Jinyuan Sun
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, People's Republic of China.
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, People's Republic of China
| | - Charles Brennan
- School of Science, RMIT, Melbourne, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia
| | - Jayani Chandrapala
- School of Science, RMIT, Melbourne, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia
| | - Mahsa Majzoobi
- School of Science, RMIT, Melbourne, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia
| | - Baoguo Sun
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, People's Republic of China
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2
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Jiang Y, Sun J, Chandrapala J, Majzoobi M, Brennan C, Zeng XA, Sun B. Current situation, trend, and prospects of research on functional components from by-products of baijiu production: A review. Food Res Int 2024; 180:114032. [PMID: 38395586 DOI: 10.1016/j.foodres.2024.114032] [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: 11/28/2023] [Revised: 01/10/2024] [Accepted: 01/15/2024] [Indexed: 02/25/2024]
Abstract
In the present scenario marked by energy source shortages and escalating concerns regarding carbon dioxide emissions, there is a growing emphasis on the optimal utilization of biomass resources. Baijiu, as the Chinese national spirit, boasts remarkably high sales volumes annually. However, the production of baijiu yields various by-products, including solid residues (Jiuzao), liquid wastewater (Huangshui and waste alcohol), and gaseous waste. Recent years have witnessed dedicated research aimed at exploring the composition and potential applications of these by-products, seeking sustainable development and comprehensive resource utilization. This review systematically summarizes recent research, shedding light on both the baijiu brewing process and the bioactive compounds present baijiu production by-products (BPBPs). The primary focus lies in elucidating the potential extraction methods and applications of BPBPs, offering a practical approach to comprehensive utilization of by-products in functional food, medicine, cosmetic, and packaging fields. These applications not only contribute to enhancing production efficiency and mitigating environmental pollution, but also introduce innovative concepts for the sustainable advancement of associated industries. Future research avenues may include more in-depth compositional analysis, the development of utilization technologies, and the promotion of potential industrialization.
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Affiliation(s)
- Yunsong Jiang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, People's Republic of China; School of Food Science and Engineering, South China University of Technology, Guangzhou, People's Republic of China; Biosciences and Food Technology, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083 Australia
| | - Jinyuan Sun
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, People's Republic of China.
| | - Jayani Chandrapala
- Biosciences and Food Technology, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083 Australia
| | - Mahsa Majzoobi
- Biosciences and Food Technology, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083 Australia
| | - Charles Brennan
- Biosciences and Food Technology, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083 Australia
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, People's Republic of China.
| | - Baoguo Sun
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, People's Republic of China.
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Wu Y, Chen H, Sun Y, Huang H, Chen Y, Hong J, Liu X, Wei H, Tian W, Zhao D, Sun J, Huang M, Sun B. Integration of Chemometrics and Sensory Metabolomics to Validate Quality Factors of Aged Baijiu (Nianfen Baijiu) with Emphasis on Long-Chain Fatty Acid Ethyl Esters. Foods 2023; 12:3087. [PMID: 37628086 PMCID: PMC10453570 DOI: 10.3390/foods12163087] [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: 07/19/2023] [Revised: 08/14/2023] [Accepted: 08/14/2023] [Indexed: 08/27/2023] Open
Abstract
The storage process of Baijiu is an integral part of its production (the quality undergoes substantial changes during the aging process of Baijiu). As the storage time extends, the flavor compounds in Baijiu tend to undergo coordinated transformation, thereby enhancing the quality of Baijiu. Among them, long-chain fatty acid ethyl esters (LCFAEEs) were widely distributed in Baijiu and have been shown to have potential contributions to the quality of Baijiu. However, the current research on LCFAEEs in Baijiu predominantly focuses on the olfactory sensation aspect, while there is a lack of systematic investigation into their influence on taste and evaluation after drinking Baijiu during the aging process. In light of this, the present study investigates the distribution of LCFAEEs in Baijiu over different years. We have combined modern flavor sensory analysis with multivariate chemometrics to comprehensively and objectively explore the influence of LCFAEEs on Baijiu quality. The results demonstrate a significant positive correlation between the concentration of LCFAEEs and the fruity aroma (p < 0.05, r = 0.755) as well as the aged aroma (p < 0.05, r = 0.833) of Baijiu within a specific range; they can effectively reduce the off-flavors and spicy sensation of Baijiu. Furthermore, additional experiments utilizing a single variable suggest that LCFAEEs were crucial factors influencing the flavor of Baijiu, with Ethyl Palmitate (EP) being the most notable LCFAEE that merits further systematic investigation.
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Affiliation(s)
- Yashuai Wu
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China; (Y.W.); (H.C.); (Y.S.); (H.H.); (Y.C.); (J.H.); (X.L.); (H.W.); (J.S.); (M.H.); (B.S.)
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Hao Chen
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China; (Y.W.); (H.C.); (Y.S.); (H.H.); (Y.C.); (J.H.); (X.L.); (H.W.); (J.S.); (M.H.); (B.S.)
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Yue Sun
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China; (Y.W.); (H.C.); (Y.S.); (H.H.); (Y.C.); (J.H.); (X.L.); (H.W.); (J.S.); (M.H.); (B.S.)
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - He Huang
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China; (Y.W.); (H.C.); (Y.S.); (H.H.); (Y.C.); (J.H.); (X.L.); (H.W.); (J.S.); (M.H.); (B.S.)
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Yiyuan Chen
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China; (Y.W.); (H.C.); (Y.S.); (H.H.); (Y.C.); (J.H.); (X.L.); (H.W.); (J.S.); (M.H.); (B.S.)
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Jiaxin Hong
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China; (Y.W.); (H.C.); (Y.S.); (H.H.); (Y.C.); (J.H.); (X.L.); (H.W.); (J.S.); (M.H.); (B.S.)
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
- Department of Nutrition and Health, China Agriculture University, Beijing 100193, China
| | - Xinxin Liu
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China; (Y.W.); (H.C.); (Y.S.); (H.H.); (Y.C.); (J.H.); (X.L.); (H.W.); (J.S.); (M.H.); (B.S.)
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Huayang Wei
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China; (Y.W.); (H.C.); (Y.S.); (H.H.); (Y.C.); (J.H.); (X.L.); (H.W.); (J.S.); (M.H.); (B.S.)
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Wenjing Tian
- Department of Food and Bioengineering, Beijing Vocational College of Agriculture, Beijing 102442, China;
| | - Dongrui Zhao
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China; (Y.W.); (H.C.); (Y.S.); (H.H.); (Y.C.); (J.H.); (X.L.); (H.W.); (J.S.); (M.H.); (B.S.)
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Jinyuan Sun
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China; (Y.W.); (H.C.); (Y.S.); (H.H.); (Y.C.); (J.H.); (X.L.); (H.W.); (J.S.); (M.H.); (B.S.)
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Mingquan Huang
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China; (Y.W.); (H.C.); (Y.S.); (H.H.); (Y.C.); (J.H.); (X.L.); (H.W.); (J.S.); (M.H.); (B.S.)
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Baoguo Sun
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China; (Y.W.); (H.C.); (Y.S.); (H.H.); (Y.C.); (J.H.); (X.L.); (H.W.); (J.S.); (M.H.); (B.S.)
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
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4
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Honokiol inhibits interleukin-induced angiogenesis in the NSCLC microenvironment through the NF-κB signaling pathway. Chem Biol Interact 2023; 370:110295. [PMID: 36470525 DOI: 10.1016/j.cbi.2022.110295] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2021] [Revised: 11/13/2022] [Accepted: 11/28/2022] [Indexed: 12/04/2022]
Abstract
Tumor angiogenesis, which may be affected by microenvironmental inflammation and promotes tumor development and metastasis, is one of the key reasons contributing to increased mortality. The goal of this study is to investigate how lignin analogs, specifically honokiol (HNK), block angiogenesis induced by the inflammatory milieu of lung cancer. The human lung cancer cell lines A549 and H460 were treated with HNK. Interleukin-1 was employed to mimic an inflammatory tumor microenvironment. Findings demonstrated that HNK drastically decreased the cell viability of A549 and H460 cells. In A549 and H460 cells, HNK also reduced the production of vascular endothelial growth factor (VEGF), the most important marker of tumor angiogenesis. Signal pathway studies revealed that HNK blocked the NF-κB signaling pathway. This effect, in turn, prevented the expression of VEGF by inhibiting the NF-κB signaling pathway. Human umbilical vein endothelial cells (HUVECs) from A549-conditioned medium cultures were subjected to HNK treatment, which decreased tubulogenesis, horizontal and vertical migration, and cell proliferation in HUVECs. Overall, HNK inhibited the NF-κB pathway. This effect resulted in the downregulation of VEGF, thus reducing the viability and angiogenesis of human lung cancer cell lines. In A549 cell xenografts, HNK decreased VEGF expression, tumor angiogenesis, and tumor development. Our research shows that HNK is a potential antiangiogenic molecule for the treatment of lung cancer.
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4-Methylguaiacol alleviated alcoholic liver injury by increasing antioxidant capacity and enhancing autophagy through the Nrf2-Keap1 pathway. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102160] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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6
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Wu Y, Hou Y, Chen H, Wang J, Zhang C, Zhao Z, Ao R, Huang H, Hong J, Zhao D, Sun B. “Key Factor” for Baijiu Quality: Research Progress on Acid Substances in Baijiu. Foods 2022; 11:foods11192959. [PMID: 36230035 PMCID: PMC9562207 DOI: 10.3390/foods11192959] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2022] [Revised: 09/09/2022] [Accepted: 09/18/2022] [Indexed: 11/16/2022] Open
Abstract
Baijiu is the national liquor of China, which has lasted in China for more than 2000 years. Abundant raw materials, multi-strain co-fermentation, and complex processes make the secrets of baijiu flavor and taste still not fully explored. Acid substances not only have a great influence on the flavor and taste of baijiu, but also have certain functions. Therefore, this paper provides a systematic review for the reported acid substances, especially for their contribution to the flavor and functional quality of baijiu. Based on previous studies, this paper puts forward a conjecture, a suggestion, and a point of view, namely: the conjecture of “whether acid substances can be used as ‘key factor’ for baijiu quality “; the suggestion of “the focus of research on acid substances in baijiu should be transferred to evaluating their contribution to the taste of baijiu”; and the view of “acid substances are ‘regulators’ in the fermentation process of baijiu”. It is worth thinking about whether acid substances can be used as the key factors of baijiu to be studied and confirmed by practice in the future. It is hoped that the systematic review of acid substances in baijiu in this paper can contribute to further in-depth and systematic research on baijiu by researchers in the future.
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Affiliation(s)
- Yashuai Wu
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Haidian District, No. 11, Fucheng Road, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Yaxin Hou
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Haidian District, No. 11, Fucheng Road, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Hao Chen
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Haidian District, No. 11, Fucheng Road, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Junshan Wang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Haidian District, No. 11, Fucheng Road, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Chunsheng Zhang
- Chengde Qianlongzui Distillery Company, Chengde 067400, China
| | - Zhigang Zhao
- Chengde Qianlongzui Distillery Company, Chengde 067400, China
| | - Ran Ao
- Chengde Qianlongzui Distillery Company, Chengde 067400, China
| | - He Huang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Haidian District, No. 11, Fucheng Road, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Jiaxin Hong
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Haidian District, No. 11, Fucheng Road, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
- Department of Nutrition and Health, China Agriculture University, Beijing 100193, China
| | - Dongrui Zhao
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Haidian District, No. 11, Fucheng Road, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
- Correspondence: ; Tel.: +86-10-68988715
| | - Baoguo Sun
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Haidian District, No. 11, Fucheng Road, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
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Arundina I, Budhy TI, Juliastuti WS, Surboyo MDC, Halimah AN, Lestari P. The expression of interleukin-1β and nuclear factor erythroid-2 in the periodontitis after treatment of liquid smoke rice hull. J Adv Pharm Technol Res 2022; 13:95-99. [PMID: 35464663 PMCID: PMC9022361 DOI: 10.4103/2231-4040.321508] [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: 07/20/2021] [Revised: 01/02/2022] [Accepted: 01/24/2022] [Indexed: 11/05/2022] Open
Abstract
Nonsurgical treatment such as scaling and root planing has been the main therapy of periodontal management. However, some individuals are nonresponsive with only mechanical therapy. Rice hull liquid smoke (RH-LS) with higher of phenolic compound supposed to interfere with inflammation process. Thus, the purpose of this study is to investigate the anti-inflammation properties of RH-LS for chronic periodontitis adjunct therapy by observing the expression of nuclear factor erythroid-2 (Nrf-2) and interleukin-1β (IL-1β). Two groups of Wistar rats were used. Control group was induced by 1 × 109 colony-forming unit (CFU)/ml Porphyromonas gingivalis (PG) and treated with aquadest for 2 and 7 days. Meanwhile, the other group was induced by 1 × 109 CFU/ml PG and treated with RH-LS for 2 and 7 days. Two central incisive/mandibulae were dissected and stained with immunohistochemistry for analyzed the expression of Nrf-2 and IL-1β. Data were then analyzed statistically using independent t-test (P = 0.05). Treatment with RH-LS for 7 days showed lower expression of IL-1β (4.00 ± 1.58) than control group (13.60 ± 2.70) and showed higher expression of Nrf-2 (11.60 ± 1.95) than control group (4.20 ± 1.64) (P = 0.000) (P < 0.05). Treatment of RH-LS for 2 days showed higher expression of Nrf-2 (2.20 ± 1.31) than control group (6.80 ± 1.92) (P = 0.003) (P < 0.05). RH-LS showed anti-inflammation properties by elevating the expression of Nrf-2 and depressing expression of IL-1β in periodontitis induced by PG.
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Affiliation(s)
- Ira Arundina
- Department of Oral Biology, Faculty of Dental Medicine, Universitas Airlangga, Surabaya, Indonesia
| | - Theresia Indah Budhy
- Department of Oral Pathology Maxillofacial, Faculty of Dental Medicine, Universitas Airlangga, Surabaya, Indonesia
| | - Wisnu Setyari Juliastuti
- Department of Oral Biology, Faculty of Dental Medicine, Universitas Airlangga, Surabaya, Indonesia
| | | | - Anisa Nur Halimah
- Department of Master of Dental Science Program, Faculty of Dental Medicine, Universitas Airlangga, Surabaya, Indonesia
| | - Putrisa Lestari
- Department of Master of Dental Science Program, Faculty of Dental Medicine, Universitas Airlangga, Surabaya, Indonesia
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Hong J, Chen L, Zhao D, Sun J. Multivariate analysis on the relationship between radical scavenging activities and phenolic compounds of baijiu and its protective effect against LPS-induced inflammation in THP-1 cells. INTERNATIONAL FOOD RESEARCH JOURNAL 2022. [DOI: 10.47836/ifrj.29.1.13] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
In previous studies, three phenolic compounds (vanillin, 4-methylguaiacol, and 4-ethylguaiacol) were identified in baijiu, and confirmed to possess antioxidant activity in vitro. However, the distribution of phenolic compounds in baijiu, and their associations with the functionality of this regimen have not been previously reported. In the present work, the antioxidant capacity and anti-inflammatory effect of baijiu were evaluated by DPPH•, ABTS•+, ELISA, and real-time PCR assays. The concentrations of vanillin, 4-methylguaiacol, and 4-ethylguaiacol (bioactive phenolic compounds) in 103 baijiu samples were confirmed by liquid-liquid extraction (LLE) combined with gas chromatography-mass spectrometry (GC-MS). Baijiu exhibited DPPH• and ABTS•+ scavenging activities, which positively correlated with the concentrations of vanillin, 4-methylguaiacol, and 4-ethylguaiacol. Moreover, ELISA and real-time PCR assays demonstrated that baijiu could relieve inflammation caused by LPS through the inhibition of NF-κB and AP-1 expressions, induction of Nrf2 expression, and repression of inflammatory cytokine secretion. These findings lay the foundation for further investigation on the health benefits of baijiu and its bioactive components by animal and human studies.
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Hrubša M, Alva R, Parvin MS, Macáková K, Karlíčková J, Fadraersada J, Konečný L, Moravcová M, Carazo A, Mladěnka P. Comparison of Antiplatelet Effects of Phenol Derivatives in Humans. Biomolecules 2022; 12:117. [PMID: 35053265 PMCID: PMC8774223 DOI: 10.3390/biom12010117] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 01/06/2022] [Accepted: 01/08/2022] [Indexed: 11/23/2022] Open
Abstract
Flavonoids are associated with positive cardiovascular effects. However, due to their low bioavailability, metabolites are likely responsible for these properties. Recently, one of these metabolites, 4-methylcatechol, was described to be a very potent antiplatelet compound. This study aimed to compare its activity with its 22 close derivatives both of natural or synthetic origin in order to elucidate a potential structure-antiplatelet activity relationship. Blood from human volunteers was induced to aggregate by arachidonic acid (AA), collagen or thrombin, and plasma coagulation was also studied. Potential toxicity was tested on human erythrocytes as well as on a cancer cell line. Our results indicated that 17 out of the 22 compounds were very active at a concentration of 40 μM and, importantly, seven of them had an IC50 on AA-triggered aggregation below 3 μM. The effects of the most active compounds were confirmed on collagen-triggered aggregation too. None of the tested compounds was toxic toward erythrocytes at 50 μM and four compounds partly inhibited proliferation of breast cancer cell line at 100 μM but not at 10 μM. Additionally, none of the compounds had a significant effect on blood coagulation or thrombin-triggered aggregation. This study hence reports four phenol derivatives (4-ethylcatechol, 4-fluorocatechol, 2-methoxy-4-ethylphenol and 3-methylcatechol) suitable for future in vivo testing.
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Affiliation(s)
- Marcel Hrubša
- Department of Pharmacology and Toxicology, Faculty of Pharmacy in Hradec Králové, Charles University, Ak. Heyrovského 1203, 50005 Hradec Králové, Czech Republic; (M.H.); (R.A.); (J.F.); (L.K.); (M.M.); (P.M.)
| | - Raúl Alva
- Department of Pharmacology and Toxicology, Faculty of Pharmacy in Hradec Králové, Charles University, Ak. Heyrovského 1203, 50005 Hradec Králové, Czech Republic; (M.H.); (R.A.); (J.F.); (L.K.); (M.M.); (P.M.)
| | - Mst Shamima Parvin
- Department of Pharmacognosy, Faculty of Pharmacy, Charles University, Ak. Heyrovského 1203, 50005 Hradec Králové, Czech Republic; (M.S.P.); (K.M.)
| | - Kateřina Macáková
- Department of Pharmacognosy, Faculty of Pharmacy, Charles University, Ak. Heyrovského 1203, 50005 Hradec Králové, Czech Republic; (M.S.P.); (K.M.)
| | - Jana Karlíčková
- Department of Pharmaceutical Botany, Faculty of Pharmacy in Hradec Králové, Charles University, Ak. Heyrovského 1203, 50005 Hradec Králové, Czech Republic;
| | - Jaka Fadraersada
- Department of Pharmacology and Toxicology, Faculty of Pharmacy in Hradec Králové, Charles University, Ak. Heyrovského 1203, 50005 Hradec Králové, Czech Republic; (M.H.); (R.A.); (J.F.); (L.K.); (M.M.); (P.M.)
| | - Lukáš Konečný
- Department of Pharmacology and Toxicology, Faculty of Pharmacy in Hradec Králové, Charles University, Ak. Heyrovského 1203, 50005 Hradec Králové, Czech Republic; (M.H.); (R.A.); (J.F.); (L.K.); (M.M.); (P.M.)
| | - Monika Moravcová
- Department of Pharmacology and Toxicology, Faculty of Pharmacy in Hradec Králové, Charles University, Ak. Heyrovského 1203, 50005 Hradec Králové, Czech Republic; (M.H.); (R.A.); (J.F.); (L.K.); (M.M.); (P.M.)
| | - Alejandro Carazo
- Department of Pharmacology and Toxicology, Faculty of Pharmacy in Hradec Králové, Charles University, Ak. Heyrovského 1203, 50005 Hradec Králové, Czech Republic; (M.H.); (R.A.); (J.F.); (L.K.); (M.M.); (P.M.)
| | - Přemysl Mladěnka
- Department of Pharmacology and Toxicology, Faculty of Pharmacy in Hradec Králové, Charles University, Ak. Heyrovského 1203, 50005 Hradec Králové, Czech Republic; (M.H.); (R.A.); (J.F.); (L.K.); (M.M.); (P.M.)
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10
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Gao M, Deng C, Dang F. Synergistic antitumor effect of resveratrol and sorafenib on hepatocellular carcinoma through PKA/AMPK/eEF2K pathway. Food Nutr Res 2021; 65:3602. [PMID: 34776832 PMCID: PMC8559449 DOI: 10.29219/fnr.v65.3602] [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: 06/03/2019] [Revised: 03/31/2021] [Indexed: 11/24/2022] Open
Abstract
Although sorafenib (Sor) is the only effective drug for hepatocellular carcinoma (HCC), its therapeutic potential to date is mainly limited to the low tumor response. This study was designed to explore whether resveratrol (Res) could potentiate the anticancerous activity of Sor. We used HepG2 and Huh7 HCC cell lines and BALB/c nude mice for in vitro and in vivo studies, respectively. The cultured cell lines and tumor induction in the mice were treated with different concentrations of Res and Sor alone, and the combination of Res and Sor to observe the antitumor effects. Significant inhibitory effects were observed in the combined treatment of Res and Sor compared to Res and Sor alone treatments both in vitro and in vivo as demonstrated by significantly high number of S phase cells and apoptotic cells. Moreover, these findings were accompanied by the reduction of CDK2, CDC25A, PKA, p-AMPK, and eEF2K protein levels and the increment of cyclin A, cleavage caspase-3, caspase-8, and caspase-9 protein levels. The combinational treatment exhibited more significant anticancerous effect than the Res and Sor alone treatments in mice-bearing HepG2 xenograft. Overall, our results suggest that PKA/AMPK/eEF2K pathway is involved in the synergistic anticancerous activity of Res and Sor combination treatment in HCC cells. Thus, Res and Sor combination therapy may be promising in increasing the tumor response of Sor in the future.
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Affiliation(s)
- Meili Gao
- Department of Biological Science and Engineering, The Key Laboratory of Biomedical Information Engineering of Ministry of Education, School of Life Science and Technology, Xi'an Jiaotong University, Xi'an, China
| | - Chun Deng
- Department of Biological Science and Engineering, The Key Laboratory of Biomedical Information Engineering of Ministry of Education, School of Life Science and Technology, Xi'an Jiaotong University, Xi'an, China
| | - Fan Dang
- Department of Biological Science and Engineering, The Key Laboratory of Biomedical Information Engineering of Ministry of Education, School of Life Science and Technology, Xi'an Jiaotong University, Xi'an, China
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11
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Jiang Y, Kang Q, Yin Z, Sun J, Wang B, Zeng XA, Zhao D, Li H, Huang M. Content changes of Jiupei tripeptide Tyr-Gly-Asp during simulated distillation process of baijiu and the potential in vivo antioxidant ability investigation. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104034] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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12
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Jiang Y, Yin Z, Zhao J, Sun J, Zhao D, Zeng XA, Li H, Huang M, Wu J. Antioxidant mechanism exploration of the tripeptide Val-Asn-Pro generated from Jiuzao and its potential application in baijiu. Food Chem Toxicol 2021; 155:112402. [PMID: 34246709 DOI: 10.1016/j.fct.2021.112402] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2021] [Revised: 07/05/2021] [Accepted: 07/07/2021] [Indexed: 01/27/2023]
Abstract
Val-Asn-Pro (VNP) was identified from the raw material of baijiu distillation (Jiupei) and exhibit antioxidant activity in vitro. In this study, residue after baijiu distillation (Jiuzao) was used to seek the antioxidant peptide VNP with the methods reported inthe previous study. Its potential antioxidant mechanism in vivo was further assessed. Gene and protein expressions of Nrf2/Keap1-p38MAPK/PI3K-MafK signaling pathway and downstream enzymes (i.e., CAT, GPX1, SOD1, and HO-1) in AAPH-induced oxidative stress Sprague-Dawley (SD) rats were investigated. Influence of VNP on baijiu characteristics was also investigated. Based on the results, VNP was identified with a content of 5.25 mg/g Jiuzao. VNP significantly mitigated excess oxidative stress via activation of Nrf2/Keap1-p38MAPK/PI3K-MafK signaling pathway and activated downstream antioxidant enzymes. Furthermore, VNP showed unconspicuous influence on the flavor and taste of baijiu when added into baijiu and the content remained stable during storage. These results indicated that VNP is a potent antioxidant component isolated from Jiuzao that can be used in baijiu to enhance its antioxidant effect without affecting the main flavor and taste. The utilization of these functional components can also increase the added value of Jiuzao.
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Affiliation(s)
- Yunsong Jiang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China; Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, 100048, China
| | - Zhongtian Yin
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, 100048, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100048, China
| | - Jiwen Zhao
- Technocal Center of Bandaojing Co.Ltd., Gaoqing, Shandong, 256300, China
| | - Jinyuan Sun
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, 100048, China.
| | - Dongrui Zhao
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, 100048, China
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China
| | - Hehe Li
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, 100048, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100048, China
| | - Mingquan Huang
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, 100048, China
| | - Jihong Wu
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, 100048, China
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13
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Kurniawan E, Krihariyani D. Working goal of Brazilein sappan wood as a candidate for SARS-coV-2 antivirus drug against spike (S) glycoprotein, papain-like proteinase, and main protease: In silico study. J Adv Pharm Technol Res 2021; 12:298-304. [PMID: 34345611 PMCID: PMC8300323 DOI: 10.4103/japtr.japtr_222_21] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 04/05/2021] [Accepted: 06/18/2021] [Indexed: 02/03/2023] Open
Abstract
Brazilein sappan wood, played by Spike (S) glycoprotein, Papain-Like proteinase (PLpro), and Main protease (Mpro), is expected to be a candidate for the antiviral drug SARS-CoV-2, which can inhibit viral attachment to the human body, replication, and transcription processes. The aim of this study was to predict in silico, using the comparative drug hydroxychloroquine, the working goal of brazilein sappan wood as a candidate for the antiviral drug SARS-CoV-2 against protein S, PLpro, and Mpro. The approach used is the in silico docking test using the computer program Molegro Virtual Docker. Receptor used by protein S, Protein Data Bank (PDB) code: 6M0J, NAG_601[E] ligand; PLpro, PDB code: 7JIT, Y95_501[A] ligand; and Mpro, PDB code: 1WOF, I12_1145[A] ligand. Data analysis was carried out by comparing the docking bond energies between the ligands at the target receptor. Silico test results for protein S: ligand bond energy NAG_601 [E] = -59.4555, brazilein = -71.5537, hydroxychloroquine = -79.3704; PLpro protein: Ligand bond energy Y95_501 [A] = -129.561, brazilein = -94.9761, hydroxychloroquine = -100.984; Mpro protein: Ligand bond energy I12 1145 [A] = -141.135, brazilein = -96.6169, hydroxychloroquine = -104.88. The above test results indicate that brazilein sappan wood has potential as a SARS-CoV-2 drug candidate, has a stable bond, and that the biological activity of the compound is stronger against S protein than the proteins of PLpro and Mpro.
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Affiliation(s)
- Entuy Kurniawan
- Departement of Medical Laboratory, Technology Health Polytechnics of Bandung, Ministry of Health, Indonesia
| | - Dwi Krihariyani
- Departement of Medical Laboratory, Technology Health Polytechnics of Surabaya, Ministry of Health, Indonesia
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14
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Li G, Xiang S, Pan Y, Long X, Cheng Y, Han L, Zhao X. Effects of Cold-Pressing and Hydrodistillation on the Active Non-volatile Components in Lemon Essential Oil and the Effects of the Resulting Oils on Aging-Related Oxidative Stress in Mice. Front Nutr 2021; 8:689094. [PMID: 34195220 PMCID: PMC8236505 DOI: 10.3389/fnut.2021.689094] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Accepted: 05/24/2021] [Indexed: 12/11/2022] Open
Abstract
The aim of this study was to analyze the non-volatile composition and antioxidant differences of lemon essential oils (LEOs) obtained by cold-pressing vs. hydrodistillation. Pathological observations showed that LEO effectively inhibited liver injury caused by oxidative stress, and CPLEO was more effective than HDLEO. CPLEO increased serum T-AOC, SOD, GSH, and GSH-Px levels while decreasing NO, COX-2, IL-6, IL-1β, IFN-γ, and TNF-α levels in mice with oxidative damage. The effects of CPLEO were stronger than those of HDLEO and similar to those of vitamin C. CPLEO upregulated mRNA and protein expressions of Cu/Zn-SOD, Mn-SOD, CAT, HO-1, Nrf2, and NQO1 while downregulating nNOS, iNOS, IL-1β, COX-2, TNF-α, and NF-κB mRNA expression and nNOS, eNOS, iNOS, and COX-2 protein expression in mice with oxidative damage. The results demonstrate that LEO has good antioxidant effects and that CPLEO has a better antioxidant effect than HDLEO as it retains more active non-volatile substances.
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Affiliation(s)
- Guijie Li
- National Citrus Engineering Research Center, Citrus Research Institute, Southwest University, Chongqing, China.,Chongqing Collaborative Innovation Center for Functional Food, Chongqing Engineering Research Center of Functional Food, Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, China.,National Citrus Engineering Research Center, Chongqing, China
| | - Sha Xiang
- Department of Dermatology, Xinqiao Hospital, Army Medical University, Chongqing, China
| | - Yanni Pan
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing Engineering Research Center of Functional Food, Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, China
| | - Xingyao Long
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing Engineering Research Center of Functional Food, Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, China
| | - Yujiao Cheng
- National Citrus Engineering Research Center, Citrus Research Institute, Southwest University, Chongqing, China.,National Citrus Engineering Research Center, Chongqing, China
| | - Leng Han
- National Citrus Engineering Research Center, Citrus Research Institute, Southwest University, Chongqing, China
| | - Xin Zhao
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing Engineering Research Center of Functional Food, Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, China
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15
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Budhy TI, Arundina I, Surboyo MDC, Halimah AN. The Effects of Rice Husk Liquid Smoke in Porphyromonas gingivalis-Induced Periodontitis. Eur J Dent 2021; 15:653-659. [PMID: 34041725 PMCID: PMC8630964 DOI: 10.1055/s-0041-1727554] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
Objectives
The purpose of this study was to analyze the effects of rice husk liquid smoke in
Porphyromonas gingivalis
-induced periodontitis in the inflammatory and proliferation marker such as nuclear factor kappa β (NF-kB), tumor necrosis factor-α (TNF-α), interleukin-6 (IL-6), transforming growth factor-β (TGF-β), fibroblast growth factor 2 (FGF2), collagen type 1 (COL-1) expression, and the number of macrophages, lymphocytes, and fibroblasts.
Materials and Methods
Rice husk liquid smoke is obtained by the pyrolysis process.
Porphyromonas gingivalis
-induced periodontitis in 20 μL phosphate-buffered saline containing 1 × 10
9
CFU was injected into the lower anterior gingival sulcus of Wistar rats. The periodontitis was then treated with 20 μL/20 g body weight of rice husk liquid smoke once a day for 2 and 7 days, respectively. After treatment, the bone and lower anterior gingival sulcus were analyzed with immunohistochemistry and hematoxylin–eosin staining.
Results
The treatment of periodontitis with rice husk liquid smoke showed a lower NF-kB, TNF-α, and IL-6 expression and a higher TGF-β, FGF2, and COL-1 expression than the control after treatment for 2 and 7 days (
p
< 0.05), respectively. The number of macrophages and fibroblasts was also higher when compared with the control group (
p
< 0.05), but the number of lymphocytes was lower than the control (
p
< 0.05).
Conclusion
Rice husk liquid smoke showed its effects on
Porphyromonas gingivalis
-induced periodontitis with a decrease in inflammatory markers and an increase in proliferation markers. The development of a rice husk liquid smoke periodontitis treatment is promising.
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Affiliation(s)
- Theresia Indah Budhy
- Department of Oral Pathology and Maxillofacial, Faculty of Dental Medicine, Universitas Airlangga, Surabaya, Indonesia
| | - Ira Arundina
- Department of Oral Biology, Faculty of Dental Medicine, Universitas Airlangga, Surabaya, Indonesia
| | | | - Anisa Nur Halimah
- Master of Dental Science Program, Faculty of Dental Medicine. Universitas Airlangga, Surabaya, Indonesia
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16
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Jiang Y, Sun J, Zhao D, Zeng X, Li H, Huang M, Wu J. Assessment of in vivo antioxidant activity of a tripeptide Ala‐Tyr‐Ile from
Jiuzao
(a by‐product of baijiu distillation) protein hydrolysates and its stability in baijiu. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15163] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yunsong Jiang
- School of Food Science and Engineering South China University of Technology Guangzhou P.R. China
- Beijing Laboratory of Food Quality and Safety Beijing Technology and Business University Beijing P.R. China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry Beijing Technology and Business University Beijing P.R. China
| | - Jinyuan Sun
- Beijing Laboratory of Food Quality and Safety Beijing Technology and Business University Beijing P.R. China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry Beijing Technology and Business University Beijing P.R. China
| | - Dongrui Zhao
- Beijing Laboratory of Food Quality and Safety Beijing Technology and Business University Beijing P.R. China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry Beijing Technology and Business University Beijing P.R. China
| | - Xin‐an Zeng
- School of Food Science and Engineering South China University of Technology Guangzhou P.R. China
| | - Hehe Li
- Beijing Laboratory of Food Quality and Safety Beijing Technology and Business University Beijing P.R. China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry Beijing Technology and Business University Beijing P.R. China
| | - Mingquan Huang
- Beijing Laboratory of Food Quality and Safety Beijing Technology and Business University Beijing P.R. China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry Beijing Technology and Business University Beijing P.R. China
| | - Jihong Wu
- Beijing Laboratory of Food Quality and Safety Beijing Technology and Business University Beijing P.R. China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry Beijing Technology and Business University Beijing P.R. China
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17
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Zhao XL, Yu L, Zhang SD, Ping K, Ni HY, Qin XY, Zhao CJ, Wang W, Efferth T, Fu YJ. Cryptochlorogenic acid attenuates LPS-induced inflammatory response and oxidative stress via upregulation of the Nrf2/HO-1 signaling pathway in RAW 264.7 macrophages. Int Immunopharmacol 2020; 83:106436. [PMID: 32234671 DOI: 10.1016/j.intimp.2020.106436] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Revised: 03/19/2020] [Accepted: 03/19/2020] [Indexed: 02/08/2023]
Abstract
Phenolic acids are found in natural plants, such as caffeic acid, rosmarinic acid, and chlorogenic acid. They have long been used as pharmacological actives, owing to their anti-inflammatory and antioxidant activities. Cryptochlorogenic acid (CCGA) is a special isomer of chlorogenic acid; the pharmacological effects and related molecular mechanisms of CCGA have been poorly reported. In the present study, the antioxidant and anti-inflammatory effects of CCGA in RAW 264.7 macrophages and the underlying mechanisms were investigated. The results revealed that CCGA dose-dependently inhibited LPS-induced production of NO, TNF-α, and IL-6 and blocked iNOS, COX-2, TNF-α, and IL-6 expressions. CCGA also significantly increased the GSH/GSSG ratio and SOD activity and reduced the MDA level. Moreover, CCGA suppressed the nuclear translocation of NF-κB by hindering the phosphorylation of IκB kinase (IKK) and degrading IκB. It also downregulated the phosphorylation of MAPKs. Our results indicated that CCGA significantly inhibited NF-κB activation by controlling the expression of pro-inflammatory factors and promoting the nuclear transfer of Nrf2. In conclusion, CCGA could attenuate LPS-induced inflammatory symptoms by modulating NF-κB/MAPK signaling cascades and inhibit LPS-induced oxidative stress via Nrf2 nuclear translocation.
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Affiliation(s)
- Xue-Lian Zhao
- College of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, Harbin 150040, China; Key Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, Harbin 150040, China
| | - Liang Yu
- College of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, Harbin 150040, China; Key Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, Harbin 150040, China
| | - Sun-Dong Zhang
- College of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, Harbin 150040, China; Key Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, Harbin 150040, China
| | - Kou Ping
- College of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, Harbin 150040, China; Key Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, Harbin 150040, China
| | - Hai-Yan Ni
- College of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, Harbin 150040, China; Key Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, Harbin 150040, China
| | - Xiang-Yu Qin
- College of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, Harbin 150040, China; Key Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, Harbin 150040, China
| | - Chun-Jian Zhao
- College of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, Harbin 150040, China; Key Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, Harbin 150040, China
| | - Wei Wang
- College of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, Harbin 150040, China; Key Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, Harbin 150040, China
| | - Thomas Efferth
- Institute of Pharmacy and Biochemistry, Johannes Gutenberg University, 55128 Mainz, Germany
| | - Yu-Jie Fu
- College of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, Harbin 150040, China; Key Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, Harbin 150040, China; College of Forestry, Beijing Forestry University, Beijing 100083, China; Beijing Advanced Innovation Center for Tree Breeding by Molecular Design, Beijing Forestry University, Beijing 100083, China.
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