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Huang C, Tang H, Huang X, Chen H, Yang K, Yin Q, Zhang L, Li X, Mou X, Chen S, Zhang Y, Hu Y. Ethyl Vanillin Rapid Crystallization from Carboxymethyl Chitosan Ion-Switchable Hydrogels. Gels 2023; 9:gels9040335. [PMID: 37102947 PMCID: PMC10138138 DOI: 10.3390/gels9040335] [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: 02/15/2023] [Revised: 03/18/2023] [Accepted: 03/20/2023] [Indexed: 04/28/2023] Open
Abstract
Polymer gels are usually used for crystal growth as the recovered crystals have better properties. Fast crystallization under nanoscale confinement holds great benefits, especially in polymer microgels as its tunable microstructures. This study demonstrated that ethyl vanillin can be quickly crystallized from carboxymethyl chitosan/ethyl vanillin co-mixture gels via classical swift cooling method and supersaturation. It found that EVA appeared with bulk filament crystals accelerated by a large quantity of nanoconfinement microregions resulted from space-formatted hydrogen network between EVA and CMCS when their concentration exceeds 1:1.4 and may occasionally arise when the concentration less than 1:0.8. It was observed that EVA crystal growth has two models involving hang-wall growth at the air-liquid interface at the contact line, as well as extrude-bubble growth at any sites on the liquid surface. Further investigations found that EVA crystals can be recovered from as-prepared ion-switchable CMCS gels by 0.1 M hydrochloric acid or acetic acid without defects. Consequently, the proposed method may offer an available scheme for a large-scale preparation of API analogs.
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Affiliation(s)
- Chenghong Huang
- School of Chemistry and Chemical Engineering, Chongqing University of Science and Technology, Chongqing 401331, China
| | - Hong Tang
- School of Chemistry and Chemical Engineering, Chongqing University of Science and Technology, Chongqing 401331, China
| | - Xiaorong Huang
- School of Chemistry and Chemical Engineering, Chongqing University of Science and Technology, Chongqing 401331, China
| | - Hongjie Chen
- School of Chemistry and Chemical Engineering, Chongqing University of Science and Technology, Chongqing 401331, China
| | - Kang Yang
- School of Chemistry and Chemical Engineering, Chongqing University of Science and Technology, Chongqing 401331, China
| | - Qi Yin
- School of Chemistry and Chemical Engineering, Chongqing University of Science and Technology, Chongqing 401331, China
| | - Lin Zhang
- School of Chemistry and Chemical Engineering, Chongqing University of Science and Technology, Chongqing 401331, China
| | - Xia Li
- School of Chemistry and Chemical Engineering, Chongqing University of Science and Technology, Chongqing 401331, China
| | - Xue Mou
- School of Chemistry and Chemical Engineering, Chongqing University of Science and Technology, Chongqing 401331, China
| | - Shuangkou Chen
- School of Chemistry and Chemical Engineering, Chongqing University of Science and Technology, Chongqing 401331, China
| | - Yuchan Zhang
- Institute of Life Science, And Laboratory of Tissue and Cell Biology, Lab Teaching & Management Center, Chongqing Medical University, Chongqing 400016, China
| | - Yan Hu
- Tuberculosis Reference Laboratory, Chongqing Tuberculosis Control Institute, Chongqing 400050, China
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Romero-Márquez JM, Navarro-Hortal MD, Orantes FJ, Esteban-Muñoz A, Pérez-Oleaga CM, Battino M, Sánchez-González C, Rivas-García L, Giampieri F, Quiles JL, Forbes-Hernández TY. In Vivo Anti-Alzheimer and Antioxidant Properties of Avocado ( Persea americana Mill.) Honey from Southern Spain. Antioxidants (Basel) 2023; 12:antiox12020404. [PMID: 36829962 PMCID: PMC9952156 DOI: 10.3390/antiox12020404] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 01/26/2023] [Accepted: 01/31/2023] [Indexed: 02/11/2023] Open
Abstract
There is growing evidence that Alzheimer's disease (AD) can be prevented by reducing risk factors involved in its pathophysiology. Food-derived bioactive molecules can help in the prevention and reduction of the progression of AD. Honey, a good source of antioxidants and bioactive molecules, has been tied to many health benefits, including those from neurological origin. Monofloral avocado honey (AH) has recently been characterized but its biomedical properties are still unknown. The aim of this study is to further its characterization, focusing on the phenolic profile. Moreover, its antioxidant capacity was assayed both in vitro and in vivo. Finally, a deep analysis on the pathophysiological features of AD such as oxidative stress, amyloid-β aggregation, and protein-tau-induced neurotoxicity were evaluated by using the experimental model C. elegans. AH exerted a high antioxidant capacity in vitro and in vivo. No toxicity was found in C. elegans at the dosages used. AH prevented ROS accumulation under AAPH-induced oxidative stress. Additionally, AH exerted a great anti-amyloidogenic capacity, which is relevant from the point of view of AD prevention. AH exacerbated the locomotive impairment in a C. elegans model of tauopathy, although the real contribution of AH remains unclear. The mechanisms under the observed effects might be attributed to an upregulation of daf-16 as well as to a strong ROS scavenging activity. These results increase the interest to study the biomedical applications of AH; however, more research is needed to deepen the mechanisms under the observed effects.
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Affiliation(s)
- Jose M. Romero-Márquez
- Department of Physiology, Institute of Nutrition and Food Technology “José Mataix Verdú”, Biomedical Research Centre, University of Granada, 18016 Armilla, Spain
| | - María D. Navarro-Hortal
- Department of Physiology, Institute of Nutrition and Food Technology “José Mataix Verdú”, Biomedical Research Centre, University of Granada, 18016 Armilla, Spain
| | | | - Adelaida Esteban-Muñoz
- Department of Physiology, Institute of Nutrition and Food Technology “José Mataix Verdú”, Biomedical Research Centre, University of Granada, 18016 Armilla, Spain
| | - Cristina M. Pérez-Oleaga
- Department of Biostatistics, Universidad Europea del Atlántico, Isabel Torres 21, 39011 Santander, Spain
- Department of Biostatistics, Universidad Internacional Iberoamericana, Arecibo, PR 00613, USA
- Department of Biostatistics, Universidade Internacional do Cuanza, Cuito 250, Angola
| | - Maurizio Battino
- Department of Clinical Sciences, Polytechnic University of Marche, 60131 Ancona, Italy
- International Joint Research Laboratory of Intelligent Agriculture and Agri-Products Processing, Jiangsu University, Zhenjiang 212013, China
| | - Cristina Sánchez-González
- Department of Physiology, Institute of Nutrition and Food Technology “José Mataix Verdú”, Biomedical Research Centre, University of Granada, 18016 Armilla, Spain
- Sport and Health Research Centre, University of Granada, C/Menéndez Pelayo 32, 18016 Granada, Spain
| | - Lorenzo Rivas-García
- Department of Physiology, Institute of Nutrition and Food Technology “José Mataix Verdú”, Biomedical Research Centre, University of Granada, 18016 Armilla, Spain
- Sport and Health Research Centre, University of Granada, C/Menéndez Pelayo 32, 18016 Granada, Spain
| | - Francesca Giampieri
- Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Isabel Torres, 21, 39011 Santander, Spain
| | - José L. Quiles
- Department of Physiology, Institute of Nutrition and Food Technology “José Mataix Verdú”, Biomedical Research Centre, University of Granada, 18016 Armilla, Spain
- Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Isabel Torres, 21, 39011 Santander, Spain
- Research and Development Functional Food Centre (CIDAF), Health Science Technological Park, Avenida del Conocimiento 37, 18016 Granada, Spain
- Correspondence: (J.L.Q.); (T.Y.F.-H.); Tel.: +34-95-824-1000 (ext. 20316) (J.L.Q. & T.Y.F.-H.)
| | - Tamara Y. Forbes-Hernández
- Department of Physiology, Institute of Nutrition and Food Technology “José Mataix Verdú”, Biomedical Research Centre, University of Granada, 18016 Armilla, Spain
- Correspondence: (J.L.Q.); (T.Y.F.-H.); Tel.: +34-95-824-1000 (ext. 20316) (J.L.Q. & T.Y.F.-H.)
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Ha DJ, Kim J, Kim S, Go GW, Whang KY. Dietary Whey Protein Supplementation Increases Immunoglobulin G Production by Affecting Helper T Cell Populations after Antigen Exposure. Foods 2021; 10:foods10010194. [PMID: 33477967 PMCID: PMC7835905 DOI: 10.3390/foods10010194] [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: 11/22/2020] [Revised: 01/13/2021] [Accepted: 01/16/2021] [Indexed: 11/16/2022] Open
Abstract
Whey protein is a by-product of cheese and casein manufacturing processes. It contains highly bioactive molecules, such as epidermal growth factor, colony-stimulating factor, transforming growth factor-α and -β, insulin-like growth factor, and fibroblast growth factor. Effects of whey protein on immune responses after antigen (hemagglutinin peptide) injection were evaluated in rats. Experimental diets were formulated based on NIH-31M and supplemented with 1% amino acids mixture (CON) or 1% whey protein concentrate (WPC) to generate isocaloric and isonitrogenous diets. Rats were fed the experimental diets for two weeks and then exposed to antigen two times (Days 0 and 14). Blood was collected on Days 0, 7, 14, and 21 for hematological analysis. The WPC group showed decreased IgA and cytotoxic T cells before the antigen injection (Day 0) but increased IgG, IL-2, and IL-4 after antigen injection due to increased B cells and T cells. Helper T cells were increased at Days 14 and 21, but cytotoxic T cells were not affected by WPC. WPC may activate adaptive immunity (IgG) against antigen by modulating helper T cells. Bioactive molecules might contribute to the immune-enhancing effects of whey protein concentrate.
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Affiliation(s)
- Dong Jin Ha
- Division of Biotechnology, Korea University, Seoul 02841, Korea; (D.J.H.); (J.K.)
| | - Jonggun Kim
- Division of Biotechnology, Korea University, Seoul 02841, Korea; (D.J.H.); (J.K.)
| | - Saehun Kim
- Division of Food Bioscience and Technology, Korea University, Seoul 02841, Korea;
| | - Gwang-Woong Go
- Department of Food and Nutrition, Hanyang University, Seoul 04763, Korea
- Correspondence: (G.-W.G.); (K.-Y.W.)
| | - Kwang-Youn Whang
- Division of Biotechnology, Korea University, Seoul 02841, Korea; (D.J.H.); (J.K.)
- Correspondence: (G.-W.G.); (K.-Y.W.)
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