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Zhang Q, Zhao HJ, Huang LY, Song CL, Li HQ, Zhao XH. Low-level Cu-fortification of bovine lactoferrin: Focus on its effect on in vitro anti-inflammatory activity in LPS-stimulated macrophages. Curr Res Food Sci 2023; 6:100520. [PMID: 37251637 PMCID: PMC10209677 DOI: 10.1016/j.crfs.2023.100520] [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: 04/10/2023] [Revised: 05/12/2023] [Accepted: 05/15/2023] [Indexed: 05/31/2023] Open
Abstract
Bovine lactoferrin (LF) per 1 g was reacted with 0.16, 0.32, and 0.64 mg CuCl2 to reach 10%, 20%, and 40% copper-saturation, respectively, aiming to assess their anti-inflammatory activities to lipopolysaccharide (LPS)-stimulated RAW264.7 macrophages. The macrophages treated with CuCl2 at 0.051 μg/mL dose did not have obvious change in cell viability, lactate dehydrogenase (LDH) release, and intracellular reactive oxygen species (ROS) production. However, LF and Cu-fortified LF products (10-80 μg/mL doses) mostly showed inhibitory effects on the stimulated macrophages dose-dependently. Moreover, Cu-fortified LF products of lower Cu-fortifying levels at lower doses exerted weaker inhibition on the stimulated macrophages than LF, leading to higher cell viability but decreased LDH release. Meanwhile, LF and Cu-fortified LF products at 10 and 20 μg/mL doses showed different activities to the stimulated cells, via partly decreasing or increasing the production of inflammatory mediators namely prostaglandin E2 (PGE2), nitric oxide, tumor necrosis factor-α (TNF-α), interleukin-6 (IL-6), IL-1β, and ROS production, depending on the used Cu-fortifying and dose levels. Compared with LF, Cu-fortified LF product (Cu-fortifying level of 0.16 mg/g LF) at 10 μg/mL dose showed enhanced inhibition on the production of PGE2, ROS, IL-1β, and TNF-α, evidencing increased anti-inflammatory activity. However, the inhibition of Cu-fortified LF product (Cu-fortifying level of 0.32 mg/g LF) at 20 μg/mL dose on the production of these inflammatory mediators was mostly reduced. It is thus proposed that both Cu-fortifying and dose levels could affect LF's anti-inflammatory activity in LPS-stimulated macrophages, while the Cu-fortifying level of LF could govern activity change.
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Affiliation(s)
- Qiang Zhang
- School of Biological and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, 525000, China
| | - Hui-Juan Zhao
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030, China
| | - Liu-Yan Huang
- School of Biological and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, 525000, China
| | - Chun-Li Song
- College of Food and Bioengineering, Qiqihar University, Qiqihar, 161006, China
| | - Hua-Qiang Li
- School of Biological and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, 525000, China
| | - Xin-Huai Zhao
- School of Biological and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, 525000, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030, China
- Maoming Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Maoming, 525000, China
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Phillips JM, Ooi SL, Pak SC. Health-Promoting Properties of Medicinal Mushrooms and Their Bioactive Compounds for the COVID-19 Era—An Appraisal: Do the Pro-Health Claims Measure Up? Molecules 2022; 27:molecules27072302. [PMID: 35408701 PMCID: PMC9000601 DOI: 10.3390/molecules27072302] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 03/24/2022] [Accepted: 03/30/2022] [Indexed: 01/19/2023] Open
Abstract
Many mushroom species are consumed as food, while significant numbers are also utilised medicinally. Mushrooms are rich in nutrients and bioactive compounds. A growing body of in vitro, in vivo, and human research has revealed their therapeutic potentials, which include such properties as anti-pathogenic, antioxidant, anti-inflammatory, immunomodulatory, gut microbiota enhancement, and angiotensin-converting enzyme 2 specificity. The uses of medicinal mushrooms (MMs) as extracts in nutraceuticals and other functional food and health products are burgeoning. COVID-19 presents an opportunity to consider how, and if, specific MM compounds might be utilised therapeutically to mitigate associated risk factors, reduce disease severity, and support recovery. As vaccines become a mainstay, MMs may have the potential as an adjunct therapy to enhance immunity. In the context of COVID-19, this review explores current research about MMs to identify the key properties claimed to confer health benefits. Considered also are barriers or limitations that may impact general recommendations on MMs as therapy. It is contended that the extraction method used to isolate bioactive compounds must be a primary consideration for efficacious targeting of physiological endpoints. Mushrooms commonly available for culinary use and obtainable as a dietary supplement for medicinal purposes are included in this review. Specific properties related to these mushrooms have been considered due to their potential protective and mediating effects on human exposure to the SARS CoV-2 virus and the ensuing COVID-19 disease processes.
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Affiliation(s)
- Jennifer Mary Phillips
- School of Dentistry and Medical Sciences, Charles Sturt University, Bathurst, NSW 2795, Australia; (J.M.P.); (S.L.O.)
- LAGOM NutriHealing, 16 Gentile Court, Hobart, TAS 7010, Australia
| | - Soo Liang Ooi
- School of Dentistry and Medical Sciences, Charles Sturt University, Bathurst, NSW 2795, Australia; (J.M.P.); (S.L.O.)
| | - Sok Cheon Pak
- School of Dentistry and Medical Sciences, Charles Sturt University, Bathurst, NSW 2795, Australia; (J.M.P.); (S.L.O.)
- Correspondence: ; Tel.: +61-2-6338-4952; Fax: +61-2-6338-4993
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Shi YJ, Zhao XH. Impact of the Plastein Reaction of Casein Hydrolysates in the Presence of Exogenous Amino Acids on Their Anti-Inflammatory Effect in the Lipopolysaccharide-Stimulated Macrophages. Foods 2022; 11:196. [PMID: 35053927 PMCID: PMC8775256 DOI: 10.3390/foods11020196] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Revised: 12/31/2021] [Accepted: 01/11/2022] [Indexed: 02/01/2023] Open
Abstract
In this study, papain-generated casein hydrolysates (CH) with a degree of hydrolysis of 13.7% were subjected to a papain-mediated plastein reaction in the absence or presence of one of the exogenous amino acids-Gly, Pro, and Hyp-to prepare four plastein modifiers, or mixed with one of three amino acids to prepare three mixtures. The assay results confirmed that the reaction reduced free NH2 for the modifiers and caused amino acid incorporation and peptide condensation. When RAW264.7 macrophages were exposed to the CH, modifiers, and mixtures, these samples promoted macrophage growth and phagocytosis in a dose-dependent manner. In addition, the CH shared similar activity in the cells as the mixtures, while the modifiers (especially the PCH-Hyp prepared with Hyp addition) exerted higher potential than CH, the mixtures, and PCH (the modifier prepared without amino acid addition). The plastein reaction thus enhanced CH bioactivity in the cells. When RAW264.7 macrophages were stimulated with lipopolysaccharide (LPS), the inflammatory cells produced more lactate dehydrogenase (LDH) release and reactive oxygen species (ROS) formation, and caused more four inflammatory mediators (NO, PGE2, TNF-α, and IL-6) and two anti-inflammatory mediators (TGF-β1 and IL-10). However, the PCH-Hyp, PCH, and CH at dose levels of 100 μg/mL could combat against the LPS-induced inflammation. Overall, the PCH-Hyp was more active than the CH and PCH in reducing LDH release, ROS formation, and the secretion of these inflammatory mediators, or in increasing the secretion of the anti-inflammatory mediators. The qPCR and Western blot analysis results further confirmed that these samples had anti-inflammatory effects on the stimulated cells by suppressing the LPS-induced activation of the NF-κB signaling pathway, via regulating the mRNA/miRNA expression of iNOS, IL-6, TNF-α, IL-1β, COX-2, TLR4, IL-10, TGF-β1, miR-181a, miR-30d, miR-155, and miR-148, as well as the protein expression of MyD88, p-IKKα, p-IκBα, p-NF-κB p65, and iNOS, involved in this signaling pathway. In addition, the immunofluorescence assay results revealed that these samples could block the LPS-mediated nuclear translocation of the p65 protein and displayed the same function as the NF-κB inhibitor BAY 11-7082. It was concluded that CH could be endowed with higher anti-inflammatory activity to the macrophages by performing a plastein reaction, particularly that in the presence of exogenous Hyp.
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Affiliation(s)
- Yun-Jiao Shi
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China;
| | - Xin-Huai Zhao
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China;
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, Maoming 525000, China
- Research Centre of Food Nutrition and Human Healthcare, Guangdong University of Petrochemical Technology, Maoming 525000, China
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Zhang J, Liu D, Wen C, Liu J, Xu X, Liu G, Kan J, Qian C, Jin C. New light on Grifola frondosa polysaccharides as biological response modifiers. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.11.017] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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SHI J, LI H, LIANG S, EVIVIE SE, HUO G, LI B, LIU F. Selected lactobacilli strains inhibit inflammation in LPS-induced RAW264.7 macrophages by suppressing the TLR4-mediated NF-κB and MAPKs activation. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.107621] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Jialu SHI
- Northeast Agricultural University, China; Northeast Agricultural University, China
| | - Huizhen LI
- Northeast Agricultural University, China; Northeast Agricultural University, China; Jiangnan University, China
| | - Shengnan LIANG
- Northeast Agricultural University, China; Northeast Agricultural University, China
| | - Smith Etareri EVIVIE
- Northeast Agricultural University, China; Northeast Agricultural University, China; University of Benin, Nigeria; University of Benin, Nigeria
| | - Guicheng HUO
- Northeast Agricultural University, China; Northeast Agricultural University, China
| | - Bailiang LI
- Northeast Agricultural University, China; Northeast Agricultural University, China
| | - Fei LIU
- Northeast Agricultural University, China; Northeast Agricultural University, China
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Tomas-Hernandez S, Blanco J, Garcia-Vallvé S, Pujadas G, Ojeda-Montes MJ, Gimeno A, Arola L, Minghetti L, Beltrán-Debón R, Mulero M. Anti-Inflammatory and Immunomodulatory Effects of the Grifola frondosa Natural Compound o-Orsellinaldehyde on LPS-Challenged Murine Primary Glial Cells. Roles of NF-κβ and MAPK. Pharmaceutics 2021; 13:806. [PMID: 34071571 PMCID: PMC8229786 DOI: 10.3390/pharmaceutics13060806] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 05/18/2021] [Accepted: 05/25/2021] [Indexed: 12/17/2022] Open
Abstract
In response to foreign or endogenous stimuli, both microglia and astrocytes adopt an activated phenotype that promotes the release of pro-inflammatory mediators. This inflammatory mechanism, known as neuroinflammation, is essential in the defense against foreign invasion and in normal tissue repair; nevertheless, when constantly activated, this process can become detrimental through the release of neurotoxic factors that amplify underlying disease. In consequence, this study presents the anti-inflammatory and immunomodulatory properties of o-orsellinaldehyde, a natural compound found by an in silico approach in the Grifola frondosa mushroom, in astrocytes and microglia cells. For this purpose, primary microglia and astrocytes were isolated from mice brain and cultured in vitro. Subsequently, cells were exposed to LPS in the absence or presence of increasing concentrations of this natural compound. Specifically, the results shown that o-orsellinaldehyde strongly inhibits the LPS-induced inflammatory response in astrocytes and microglia by decreasing nitrite formation and downregulating iNOS and HO-1 expression. Furthermore, in microglia cells o-orsellinaldehyde inhibits NF-κB activation; and potently counteracts LPS-mediated p38 kinase and JNK phosphorylation (MAPK). In this regard, o-orsellinaldehyde treatment also induces a significant cell immunomodulation by repolarizing microglia toward the M2 anti-inflammatory phenotype. Altogether, these results could partially explain the reported beneficial effects of G. frondosa extracts on inflammatory conditions.
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Affiliation(s)
- Sarah Tomas-Hernandez
- Cheminformatics and Nutrition Group, Department of Biochemistry and Biotechnology, Campus Sescelades, Universitat Rovira i Virgili (URV), 43007 Tarragona, Catalonia, Spain; (S.T.-H.); (S.G.-V.); (G.P.); (M.J.O.-M.); (A.G.)
| | - Jordi Blanco
- Physiology Unit, Laboratory of Toxicology and Environmental Health, Research in Neurobehavior and Health (NEUROLAB), School of Medicine, IISPV, Universitat Rovira i Virgili (URV), 43202 Tarragona, Catalonia, Spain;
| | - Santiago Garcia-Vallvé
- Cheminformatics and Nutrition Group, Department of Biochemistry and Biotechnology, Campus Sescelades, Universitat Rovira i Virgili (URV), 43007 Tarragona, Catalonia, Spain; (S.T.-H.); (S.G.-V.); (G.P.); (M.J.O.-M.); (A.G.)
| | - Gerard Pujadas
- Cheminformatics and Nutrition Group, Department of Biochemistry and Biotechnology, Campus Sescelades, Universitat Rovira i Virgili (URV), 43007 Tarragona, Catalonia, Spain; (S.T.-H.); (S.G.-V.); (G.P.); (M.J.O.-M.); (A.G.)
| | - María José Ojeda-Montes
- Cheminformatics and Nutrition Group, Department of Biochemistry and Biotechnology, Campus Sescelades, Universitat Rovira i Virgili (URV), 43007 Tarragona, Catalonia, Spain; (S.T.-H.); (S.G.-V.); (G.P.); (M.J.O.-M.); (A.G.)
- Molecular Modeling Group, SIB Swiss Institute of Bioinformatics, 1015 Lausanne, Switzerland
| | - Aleix Gimeno
- Cheminformatics and Nutrition Group, Department of Biochemistry and Biotechnology, Campus Sescelades, Universitat Rovira i Virgili (URV), 43007 Tarragona, Catalonia, Spain; (S.T.-H.); (S.G.-V.); (G.P.); (M.J.O.-M.); (A.G.)
- Joint IRB-BSC-CRG Program in Computational Biology, Institute for Research in Biomedicine (IRB Barcelona), Baldiri Reixac 10-12, 08020 Barcelona, Catalonia, Spain
| | - Lluís Arola
- Nutrigenomics Research Group, Department of Biochemistry and Biotechnology, Campus Sescelades, Universitat Rovira i Virgili (URV), 43007 Tarragona, Catalonia, Spain;
| | - Luisa Minghetti
- Department of Cell Biology and Neurosciences, Istituto Superiore di Sanità, 00161 Rome, Italy;
| | - Raúl Beltrán-Debón
- MoBioFood Research Group, Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili, 43007 Tarragona, Catalonia, Spain;
| | - Miquel Mulero
- Nutrigenomics Research Group, Department of Biochemistry and Biotechnology, Campus Sescelades, Universitat Rovira i Virgili (URV), 43007 Tarragona, Catalonia, Spain;
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Zhihao T, Yamada S, Hu D, Ito Y, Iwasaki T, Yamaguchi A. Unique growth stage-dependent anti-inflammatory and immunostimulating effects of white bamboo (makomotake) on RAW264 macrophages shown by no production. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2021. [DOI: 10.3136/fstr.27.779] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Tu Zhihao
- Department of Food Science and Human Wellness, Rakuno Gakuen University Midorimachi 582
| | - Sayumi Yamada
- Department of Food Science and Human Wellness, Rakuno Gakuen University Midorimachi 582
| | - Dagula Hu
- Department of Food Science and Human Wellness, Rakuno Gakuen University Midorimachi 582
| | | | - Tomohito Iwasaki
- Department of Food Science and Human Wellness, Rakuno Gakuen University Midorimachi 582
| | - Akihiro Yamaguchi
- Department of Food Science and Human Wellness, Rakuno Gakuen University Midorimachi 582
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The Impact of Mushroom Polysaccharides on Gut Microbiota and Its Beneficial Effects to Host: A Review. Carbohydr Polym 2020; 250:116942. [DOI: 10.1016/j.carbpol.2020.116942] [Citation(s) in RCA: 55] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2020] [Revised: 08/10/2020] [Accepted: 08/10/2020] [Indexed: 02/07/2023]
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Effect of Ultrafine Powderization and Solid Dispersion Formation via Hot-Melt Extrusion on Antioxidant, Anti-Inflammatory, and the Human Kv1.3 Channel Inhibitory Activities of Angelica gigas Nakai. Bioinorg Chem Appl 2020; 2020:7846176. [PMID: 32952541 PMCID: PMC7482008 DOI: 10.1155/2020/7846176] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2018] [Accepted: 08/08/2020] [Indexed: 12/28/2022] Open
Abstract
Angelica gigas Nakai (AGN) was first processed by ultrafine grinding technology and hot-melt extrusion (HME). The potential antioxidant and anti-inflammatory activities of AGN with a different process were compared, and the effect on the human Kv1.3 potassium channel was detected. The process of ultrafine powderization on AGN significantly increased the total phenolic and flavonoid contents, antioxidant activity, and DNA damage protective effect. On the contrary, AGN solid dispersion (AGN-SD) based on Soluplus® showed the highest inhibitory effect on NO production and the human Kv1.3 channel. In addition, AGN-SD inhibited the production of prostaglandin E2 and intracellular reactive oxygen species and the mRNA expression of inducible nitric oxide synthase, cyclooxygenase-2, interleukin 1β, and interleukin 6. Taken together, these results suggest that ultrafine powderization and solid dispersion formation via HME can significantly improve the biological activities of AGN. The results also suggested that ultrafine powderization and HME may be developed and applied in the pharmaceutical industry.
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Ma G, Kimatu BM, Yang W, Pei F, Zhao L, Du H, Su A, Hu Q, Xiao H. Preparation of newly identified polysaccharide from Pleurotus eryngii and its anti-inflammation activities potential. J Food Sci 2020; 85:2822-2831. [PMID: 32794226 DOI: 10.1111/1750-3841.15375] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2020] [Revised: 07/07/2020] [Accepted: 07/15/2020] [Indexed: 12/01/2022]
Abstract
The anti-inflammatory effects of two newly identified Pleurotus eryngii polysaccharides (WPEP, NPEP) were determined in lipopolysaccharide (LPS)-stimulated RAW264.7 macrophages in this study. Characterization analysis revealed that molecular weights of WPEP and NPEP were 167 and 274 kDa, and were mainly composed of glucose with β-type glycosidic linkages. WPEP and NPEP could significantly inhibit LPS-induced inflammatory responses by regulating the production of NO, Protaglandin E2 (PGE2 ), Interleukin-1β (IL-1β), Tumor necrosis factor-α (TNF-α), and Interleukin-6 (IL-6). This was through the blocking of the activation of Mitogen-activated protein kinase (MAPK) pathway by inhibiting phosphorylation of p38, extracellular regulation of protein kinases 1/2, and stress-activated protein kinase/jun aminoterminal kinase. Moreover, WPEP and NPEP inhibited NF-κB signaling by reducing nuclear translocation and phosphorylation of p65. Overall, our results, for the first time identified two P. eryngii polysaccharides and demonstrated the related anti-inflammatory effects, which indicated the favorable potential of P. eryngii polysaccharide as specific functional foods. PRACTICAL APPLICATION: This study prepared and characterized newly identified Pleurotus eryngii water-soluble polysaccharide fractions and elucidated the nutritional benefits, mainly the immune response related to anti-inflammatory activities by utilizing lipopolysaccharide (LPS)-stimulated RAW264.7 cells. Collectively, results of this study suggested that the P. eryngii polysaccharide fractions could be considered as potential candidates for exploration in the development of new immunomodulatory agent or functional supplementary foods.
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Affiliation(s)
- Gaoxing Ma
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing, 210023, People's Republic of China
| | - Benard Muinde Kimatu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, People's Republic of China.,Department of Dairy and Food Science and Technology, Egerton University, P.O. Box 536-20115, Egerton, Kenya
| | - Wenjian Yang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing, 210023, People's Republic of China
| | - Fei Pei
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing, 210023, People's Republic of China
| | - Liyan Zhao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, People's Republic of China
| | - Hengjun Du
- Department of Food Science, University of Massachusetts, Amherst, MA, 01002, USA
| | - Anxiang Su
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing, 210023, People's Republic of China
| | - Qiuhui Hu
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing, 210023, People's Republic of China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, MA, 01002, USA
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Su CH, Lu MK, Lu TJ, Lai MN, Ng LT. A (1→6)-Branched (1→4)-β-d-Glucan from Grifola frondosa Inhibits Lipopolysaccharide-Induced Cytokine Production in RAW264.7 Macrophages by Binding to TLR2 Rather than Dectin-1 or CR3 Receptors. JOURNAL OF NATURAL PRODUCTS 2020; 83:231-242. [PMID: 31967822 DOI: 10.1021/acs.jnatprod.9b00584] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Mushroom polysaccharides including β-glucans possess various health-promoting properties and are known to be the major bioactive constituents of Grifola frondosa (GF), which is a popular edible and medicinal mushroom. Dectin-1, a pattern-recognition receptor, is responsible for recognizing β-glucans. In this study, parental RAW264.7 macrophages and Dectin-1-expressing RAW264.7 macrophages were used to investigate the anti-inflammatory activity and receptor involvement of the water-soluble polysaccharides from GF. Results indicated that the high molecular weight fraction of GF (GF70-F1; 1260 kDa) inhibited TNF-α and IL-6 production as well as NF-κB activation in lipopolysaccharide-induced macrophages. Chemical and enzymatic linkage analyses indicated that GF70-F1 mainly contained the known (1→3),(1→6)-β-d-glucan and a polysaccharide not previously isolated from GF, a nondigestible glucan with a β-(1→4)-linked backbone and β-(1→6)-linked branches. The ability of GF70-F1 to inhibit cytokine production was not affected by the expression level of Dectin-1 in cells, and a similar inhibitory activity was observed after removing the (1→3),(1→6)-β-d-glucan from GF70-F1. Blockade of Toll-like receptor 2 (TLR2) but not Dectin-1 or complement receptor 3 (CR3) attenuated the inhibitory activity of GF70-F1. The nondigestible (1→6)-branched (1→4)-β-d-glucan in GF70-F1 may contribute to the anti-inflammatory activity via interacting with TLR2 rather than Dectin-1 or CR3 receptors.
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Affiliation(s)
- Chun-Han Su
- Department of Agricultural Chemistry , National Taiwan University , Taipei 10617 , Taiwan
| | - Mei-Kuang Lu
- National Research Institute of Chinese Medicine, Ministry of Health and Welfare , Taipei 11221 , Taiwan
| | - Ting-Jang Lu
- Graduate Institute of Food Science and Technology , National Taiwan University , Taipei 10617 , Taiwan
| | - Ming-Nan Lai
- Kang Jian Biotech Co., Ltd. , Nantou 54245 , Taiwan
| | - Lean-Teik Ng
- Department of Agricultural Chemistry , National Taiwan University , Taipei 10617 , Taiwan
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A Review on the Potential Reuse of Functional Polysaccharides Extracted from the By-Products of Mushroom Processing. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02403-2] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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13
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Huang HW, Cheng MC, Chen BY, Wang CY. Effects of high pressure extraction on the extraction yield, phenolic compounds, antioxidant and anti-tyrosinase activity of Djulis hull. Journal of Food Science and Technology 2019; 56:4016-4024. [PMID: 31477973 DOI: 10.1007/s13197-019-03870-y] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/28/2019] [Accepted: 06/03/2019] [Indexed: 11/25/2022]
Abstract
The hulls of Djulis (Chenopodium formosanum) are a type of agricultural waste. Using 70% ethanol as the extraction solvent, this study compared the extraction yields of high-pressure-assisted extraction (HPE) and conventional oscillation extraction (CE) for Djulis hulls (DH). The total phenolic and flavonoid contents, and antioxidant, anti-inflammatory and anti-tyrosinase activities were also compared. Our findings indicated that 600 MPa/5 min of HPE resulted in higher total phenolic (567-642 mg GAE/g) and flavonoid (47.2-57.2 mg QU/g) concentrations; gallic acid (44.5-53.2 μg/g) and rutin (26.8-34.2 μg/g) were the main phenolic and flavonoid compounds. When the extraction pressure was greater than 450 MPa, HPE extracts showed stronger antioxidant capacity and anti-tyrosinase activity than CE extracts. In a LPS-induced RAW 264.7 cell model of inflammation, HPE extracts had significant inhibitory effects on the cumulative concentrations of nitric oxide and prostaglandin E2. These results indicate that HPE had a better extraction yield, and required a shorter time for the extraction of functional ingredients from DH. Hence, DH could be a potential source for natural antioxidants for the food and biotechnology industries.
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Affiliation(s)
- Hsiao-Wen Huang
- 1Department of Animal Science and Technology, National Taiwan University, Taipei, 10617 Taiwan
| | - Ming-Ching Cheng
- 2Department of Health Food, Chung Chou University of Science and Technology, Yuanlin, 510 Taiwan
| | - Bang-Yuan Chen
- 3Department of Food Science, Fu Jen Catholic University, Taipei, 24205 Taiwan
| | - Chung-Yi Wang
- 4Department of Biotechnology, National Formosa University, No. 64, Wunhua Rd, Huwei, Yunlin 632 Taiwan
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Du L, Li J, Zhang X, Wang L, Zhang W, Yang M, Hou C. Pomegranate peel polyphenols inhibits inflammation in LPS-induced RAW264.7 macrophages via the suppression of TLR4/NF-κB pathway activation. Food Nutr Res 2019; 63:3392. [PMID: 31073284 PMCID: PMC6495109 DOI: 10.29219/fnr.v63.3392] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2018] [Revised: 03/25/2019] [Accepted: 03/28/2019] [Indexed: 12/11/2022] Open
Abstract
BACKGROUNDS Inflammatory response mediated by activated immune cells is a vital process in host defense system while responding to various stresses. Our previous studies have indicated that pomegranate peel polyphenols (PPPs) and their main components punicalagin (PC) and ellagic acid (EA) decreased pro-inflammatory cytokines and inflammatory mediators by regulating the mitogen-activated protein kinases (MAPKs) pathway, but whether these tested polyphenols play an important role in NF-κB signaling pathway, another crucial pathway of inflammation, remains unclear. OBJECTIVE In this study, we analyzed the anti-inflammatory effect of these polyphenols via TLR4-NF-κB pathway in lipopolysaccharide (LPS)-induced RAW264.7 macrophages. METHODS Different concentrations of PPPs, PC, and EA were pre-incubated with RAW264.7 macrophages and then stimulated with LPS (1 μg/mL), and the effects of reactive oxygen species and TLR4 were investigated. Moreover, NF-κB p65 nuclear translocation and phosphorylation, and degradation of IκB were measured by Western blot. Furthermore, the influence of pro-inflammatory cytokines was detected by enzyme-linked immunosorbent assay (ELISA). RESULTS Our data showed that PPPs, PC, and EA inhibited LPS-induced intracellular ROS production and suppressed the mRNA and protein expression levels of TLR4 in a dose-dependent manner. Moreover, the anti-inflammatory mechanism was involved in blocking LPS-induced phosphorylation, degradation of IκB, and nuclear translocation of p65. Additionally, PPPs and PC exhibited a stronger anti-inflammatory effect than that of EA. CONCLUSION The results indicated that PPPs possess potent anti-inflammatory effect, and PC was the main effective component in PPPs, which provided new insights into the utilization of PPPs to prevent inflammation-associated disorders.
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Affiliation(s)
- Lin Du
- Department of Food Quality and Safety, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, China
- Department of Food Quality and Safety, College of Food & Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Jianke Li
- Department of Food Quality and Safety, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, China
- University Key Laboratory of Food Processing Byproducts for Advanced Development and High Value Utilization, Shaanxi Normal University, Xi’an, China
- National Engineering Laboratory for Resource Development of Endangered Crude Drugs in Northwest China, Shaanxi Normal University, Xi’an, China
| | - Xitong Zhang
- Department of Food Quality and Safety, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, China
| | - Lifang Wang
- Department of Food Quality and Safety, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, China
| | - Weimin Zhang
- Department of Food Quality and Safety, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, China
| | - Mi Yang
- Department of Food Quality and Safety, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, China
| | - Chen Hou
- Department of Food Quality and Safety, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, China
- University Key Laboratory of Food Processing Byproducts for Advanced Development and High Value Utilization, Shaanxi Normal University, Xi’an, China
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Lu X, Brennan MA, Serventi L, Liu J, Guan W, Brennan CS. Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta. Food Chem 2018; 264:199-209. [PMID: 29853366 DOI: 10.1016/j.foodchem.2018.04.130] [Citation(s) in RCA: 74] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2017] [Revised: 12/11/2017] [Accepted: 04/28/2018] [Indexed: 12/22/2022]
Abstract
This study reports the effects of addition of mushroom powder on the nutritional properties, predictive in vitro glycaemic response and antioxidant potential of durum wheat pasta. Addition of the mushroom powder enriched the pasta as a source of protein, and soluble and insoluble dietary fibre compared with durum wheat semolina. Incorporation of mushroom powder significantly decreased the extent of starch degradation and the area under the curve (AUC) of reducing sugars released during digestion, while the total phenolic content and antioxidant capacities of samples increased. A mutual inhibition system between the degree of starch gelatinisation and antioxidant capacity of the pasta samples was observed. These results suggest that mushroom powder could be incorporated into fresh semolina pasta, conferring healthier characteristics, namely lowering the potential glycaemic response and improving antioxidant capacity of the pasta.
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Affiliation(s)
- Xikun Lu
- Department of Wine, Food and Molecular Biosciences, Lincoln University, P O Box 84, Lincoln 7647, Christchurch, New Zealand; Riddet Institute, Palmerston North, New Zealand.
| | - Margaret A Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, P O Box 84, Lincoln 7647, Christchurch, New Zealand.
| | - Luca Serventi
- Department of Wine, Food and Molecular Biosciences, Lincoln University, P O Box 84, Lincoln 7647, Christchurch, New Zealand.
| | - Jianfu Liu
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Sciences, Tianjin University of Commerce, Tianjin, China.
| | - Wenqiang Guan
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Sciences, Tianjin University of Commerce, Tianjin, China.
| | - Charles S Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, P O Box 84, Lincoln 7647, Christchurch, New Zealand; Riddet Institute, Palmerston North, New Zealand; Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Sciences, Tianjin University of Commerce, Tianjin, China.
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