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Alotaibi JA, Sirwi A, El-Halawany AM, Esmat A, Mohamed GA, Ibrahim SR, Alzain AA, Halawa TF, Safo M, Abdallah HM. α-Glucosidase, butyrylcholinesterase and acetylcholinesterase inhibitory activities of phenolic compounds from Carthamus tinctorius L. flowers: In silico and in vitro studies. Saudi Pharm J 2024; 32:102106. [PMID: 38831925 PMCID: PMC11145550 DOI: 10.1016/j.jsps.2024.102106] [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: 03/25/2024] [Accepted: 05/15/2024] [Indexed: 06/05/2024] Open
Abstract
Chemical investigation of Carthamus tinctorius L. flowers resulted in isolation of seven metabolites that were identified as; p-Hydroxybenzoic acid (1), trans hydroxy cinnamic acid (2), kaempferol-6-C-glucoside (3), astragalin (4), cartormin (5), kaempferol-3-O-rutinoside (6), and kaempferol-3-O-sophoroside (7). Virtual screening of the isolated compounds against human intestinal α-glucosidase, acetylcholinesterase, and butyrylcholinesterase was carried out. Additionally, the antioxidant activity of the bioactive compounds was assessed. Compounds 1 and 5 exhibited moderate binding affinities to acetylcholinesterase (binding energy -5.33 and -4.18 kcal/mol, respectively), compared to donepezil (-83.33kcal/mol). Compounds 1-7 demonstrated weak affinity to butyrylcholinesterase. Compounds 2 and 4 displayed moderate binding affinity to human intestinal α-glucosidase,compared to Acarbose (reference compound), meanwhile compound 2 exhibited lower affinity. Molecular dynamic studies revealed that compound 4 formed a stable complex with the binding site throughout a 100 ns simulation period. The in-vitro results were consistent with the virtual experimental results, as compounds 1 and 5 showed mild inhibitory effects on acetylcholinesterase (IC50s 150.6 and 168.7 µM, respectively). Compound 4 exhibited moderate α-glucosidase inhibition with an IC50 of 93.71 µM. The bioactive compounds also demonstrated notable antioxidant activity in ABTS [2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)], ORAC (oxygen radical-absorbance capacity), and metal chelation assays, suggesting their potential in improving dementia in Alzheimer's disease (AD) and mitigating hyperglycemia.
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Affiliation(s)
- Jawaher A.M. Alotaibi
- Department of Natural Products and Alternative Medicine, Faculty of Pharmacy, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Alaa Sirwi
- Department of Natural Products and Alternative Medicine, Faculty of Pharmacy, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Ali M. El-Halawany
- Department of Pharmacognosy, Faculty of Pharmacy, Cairo University, Giza 11562, Egypt
| | - Ahmed Esmat
- Department of Clinical Pharmacology, Faculty of Medicine, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Gamal A. Mohamed
- Department of Natural Products and Alternative Medicine, Faculty of Pharmacy, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Sabrin R.M. Ibrahim
- Preparatory Year Program, Department of Chemistry, Batterjee Medical College, Jeddah 21442, Saudi Arabia
- Department of Pharmacognosy, Faculty of Pharmacy, Assiut University, Assiut 71526, Egypt
| | - Abdulrahim A. Alzain
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, University of Gezira, Wad Madani 21111, Sudan
| | - Taher F. Halawa
- Department of Pediatrics, Aberdeen Hospital, Newglasgow, Nova Scotia Health Authorities, Nova Scotia, Canada
| | - Martin Safo
- Department of Medicinal Chemistry, Center for Drug Discovery, School of Pharmacy, Virginia Commonwealth University, 800 East Leigh Street, Richmond, VA 23298, USA
| | - Hossam M. Abdallah
- Department of Natural Products and Alternative Medicine, Faculty of Pharmacy, King Abdulaziz University, Jeddah 21589, Saudi Arabia
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Irondi EA, Bankole AO, Awoyale W, Ajani EO, Alamu EO. Antioxidant, enzymes inhibitory, physicochemical and sensory properties of instant bio-yoghurts containing multi-purpose natural additives. Front Nutr 2024; 10:1340679. [PMID: 38274204 PMCID: PMC10808348 DOI: 10.3389/fnut.2023.1340679] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2023] [Accepted: 12/28/2023] [Indexed: 01/27/2024] Open
Abstract
This study aimed to assess the antioxidant, enzyme inhibitory, physicochemical and sensory properties of instant bio-yoghurts containing multi-purpose natural additives. Multi-purpose natural additives were formulated with three natural additives (sweet detar seed, ginger rhizome, and hibiscus calyx flours, as a thickener, flavourant and colourant, respectively) blends at proportions derived from the Design Expert. The additives' synthetic counterparts were formulated with sodium carboxymethylcellulose, vanilla flavor, and red colourant at the same proportions. After that, yoghurt was produced and the additives blends were incorporated into it either in aqueous extract or flour form, yielding bio-yoghurts designated multi-purpose natural additive extract-containing yoghurt (MNAE-yoghurt), multi-purpose natural additive flour-added yoghurt (MNAF-yoghurt), and their multi-purpose synthetic additives-containing counterparts (MSAE-yoghurt and MSAF-yoghurt). A commercially-available bio-yoghurt served as a control. All the yoghurts were lyophilized to obtain instant bio-yoghurts. Subsequently, bioactive components (total phenolics, tannins, total flavonoids and saponins), antioxidants and enzymes [alpha-amylase, alpha-glucosidase, pancreatic lipase, and angiotensin 1-converting enzyme (ACE)] inhibitory activities, as well as proximate, physicochemical and sensory qualities of the bio-yoghurts were determined. The MNAE-yoghurt and MNAF-yoghurt had higher bioactive constituents, total titratable acid levels, and more potent antioxidant and enzyme inhibitory properties, but a lower pH than their synthetic counterparts and the control. The total phenolics, tannins, total flavonoids and saponins levels of MNAE-yoghurt and MNAF-yoghurt were 14.40 ± 0.24 and 16.54 ± 0.62 mg/g, 1.65 ± 0.04 and 1.74 ± 0.08 mg/g, 4.25 ± 0.03 and 4.40 ± 0.02 mg/g, 0.64 ± 0.01 and 0.66 ± 0.02 mg/g, respectively. Among the natural multi-purpose additives-containing bio-yoghurts, MNAF-yoghurt had higher bioactive constituents and stronger antioxidant and enzymes inhibitory properties. Its α-amylase, α-glucosidase, ACE, and pancreatic lipase IC50 values were 72.47 ± 0.47, 74.07 ± 0.02, 25.58 ± 2.58, and 33.56 ± 29.66 μg/mL, respectively. In contrast, MNAE-yoghurt had the highest protein (13.70 ± 0.85%) and the lowest fat (2.63 ± 0.71%) contents. The sensory attributes of all the bio-yoghurts fell within an acceptable likeness range. Overall, the inclusion of multi-purpose natural additives blends enhanced the instant bio-yoghurts' nutritional, health-promoting, and sensory qualities.
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Affiliation(s)
| | | | - Wasiu Awoyale
- Department of Food Science and Technology, Kwara State University, Ilorin, Nigeria
| | | | - Emmanuel Oladeji Alamu
- Food and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture, Oyo, Nigeria
- Food and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture, Southern Africa Research and Administration Hub (SARAH), Lusaka, Zambia
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Shukla P, Sakure A, Basaiawmoit B, Khakhariya R, Maurya R, Bishnoi M, Kondepudi KK, Liu Z, Padhi S, Rai AK, Hati S. Molecular binding mechanism and novel antidiabetic and anti-hypertensive bioactive peptides from fermented camel milk with anti-inflammatory activity in raw macrophages cell lines. Amino Acids 2023; 55:1621-1640. [PMID: 37749439 DOI: 10.1007/s00726-023-03335-9] [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: 10/18/2022] [Accepted: 09/12/2023] [Indexed: 09/27/2023]
Abstract
The investigation was to determine the effect of camel milk fermented with Limosilactobacillus fermentum KGL4 (MTCC 25515) on ACE-inhibiting, anti-inflammatory, and diabetes-preventing properties and also to release the novel peptides with antidiabetic and anti-hypertensive attributes with molecular interaction studies. Growth conditions were optimised on the basis of total peptide production by inoculating the culture in camel milk at different rates (1.5, 2.0, and 2.5%) along with different incubation periods (12, 24, 36, and 48 h). However, after 48 h of fermentation with a 2.5% rate of inoculum, the highest proteolytic activity was obtained. Reverse phase high-pressure liquid chromatography (RP-HPLC) was used to calculate the % Rpa from permeates of 3 kDa and 10 kDa fractions. Molecular weight distributions of fermented and unfermented camel milk protein fractions were compared using SDS-PAGE. Spots obtained from 2D gel electrophoresis were separated on the basis of pH and molecular weight. Spots obtained from 2D gel were digested with trypsin, and the digested samples were subjected to RP-LC/MS for the generation of peptide sequences. The inhibition of tumour necrosis factor alpha, interleukin-6, and interleukin-1 during fermentation was studied using RAW 264.7 macrophages. In the study, fermented camel milk with KGL4 (CMKGL4) inhibited LPS-induced nitric oxide (NO) production and pro-inflammatory cytokine production (TNF-α, IL-6, and IL-1β) by the murine macrophages. The results showed that the peptide structures (YLEELHRLNK and YLQELYPHSSLKVRPILK) exhibited considerable binding affinity against hPAM and hMGA during molecular interaction studies.
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Affiliation(s)
- Pratik Shukla
- Dairy Microbiology Department, SMC College of Dairy Science, Kamdhenu University, Anand, 388110, Gujarat, India
| | - Amar Sakure
- Department of Plant Biotechnology, B.A College of Agriculture, Anand Agricultural University, Anand, 388110, Gujarat, India
| | - Bethsheba Basaiawmoit
- Dept. of Rural Development and Agricultural Production, North-Eastern Hill University, Tura Campus, Chasingre, 794002, Meghalaya, India
| | - Ruchita Khakhariya
- Dairy Microbiology Department, SMC College of Dairy Science, Kamdhenu University, Anand, 388110, Gujarat, India
| | - Ruchika Maurya
- Healthy Gut Research Group, Food and Nutritional Biotechnology Division, Centre of Excellence in Functional Foods, National Agri-Food Biotechnology Institute (NABI), Knowledge City, Sector 81, SAS Nagar, 140306, Punjab, India
- Regional Center for Biotechnology, Faridabad, 121001, Haryana, India
| | - Mahendra Bishnoi
- Healthy Gut Research Group, Food and Nutritional Biotechnology Division, Centre of Excellence in Functional Foods, National Agri-Food Biotechnology Institute (NABI), Knowledge City, Sector 81, SAS Nagar, 140306, Punjab, India
| | - Kanthi Kiran Kondepudi
- Healthy Gut Research Group, Food and Nutritional Biotechnology Division, Centre of Excellence in Functional Foods, National Agri-Food Biotechnology Institute (NABI), Knowledge City, Sector 81, SAS Nagar, 140306, Punjab, India
| | - Zhenbin Liu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, 18, Xi'an, 710021, China
| | - Srichandan Padhi
- Institute of Bioresources and Sustainable Development, Regional Centre, Tadong, 737102, Sikkim, India
| | - Amit Kumar Rai
- Healthy Gut Research Group, Food and Nutritional Biotechnology Division, Centre of Excellence in Functional Foods, National Agri-Food Biotechnology Institute (NABI), Knowledge City, Sector 81, SAS Nagar, 140306, Punjab, India
| | - Subrota Hati
- Dairy Microbiology Department, SMC College of Dairy Science, Kamdhenu University, Anand, 388110, Gujarat, India.
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Herrera T, Iriondo-DeHond M, Ramos Sanz A, Bautista AI, Miguel E. Effect of Wild Strawberry Tree and Hawthorn Extracts Fortification on Functional, Physicochemical, Microbiological, and Sensory Properties of Yogurt. Foods 2023; 12:3332. [PMID: 37761041 PMCID: PMC10528895 DOI: 10.3390/foods12183332] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2023] [Revised: 08/28/2023] [Accepted: 08/29/2023] [Indexed: 09/29/2023] Open
Abstract
The composition analyses and health-promoting properties (antioxidant capacity, antidiabetic, and antihypertensive properties) of wild fruit extracts and the effect of the incorporation of strawberry tree (STE) and hawthorn (HTE) extracts on the physicochemical, instrumental textural, microbiological, and sensory parameters of yogurts were evaluated. The incorporation of wild fruit extracts in yogurt increased antioxidant and antidiabetic properties (inhibition of digestive α-amylase, α-glucosidase, and lipase enzymatic activities) compared to the control, without decreasing their sensory quality or acceptance by consumers. The hawthorn yogurt (YHTE) showed the highest total phenolic content (TPC) and antioxidant capacity (ABTS and ORAC methods). Yogurts containing wild fruit extracts and dietary fiber achieved high overall acceptance scores (6.16-7.04) and showed stable physicochemical, textural, and microbiological properties. Therefore, the use of wild fruit extracts and inulin-type fructans as ingredients in yogurt manufacture stands as a first step towards the development of non-added sugar dairy foods for sustainable health.
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Affiliation(s)
| | | | | | | | - Eugenio Miguel
- Área de Investigación Agroalimentaria, Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), 28805 Alcalá de Henares, Spain
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Plaskova A, Mlcek J. New insights of the application of water or ethanol-water plant extract rich in active compounds in food. Front Nutr 2023; 10:1118761. [PMID: 37057062 PMCID: PMC10086256 DOI: 10.3389/fnut.2023.1118761] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Accepted: 03/03/2023] [Indexed: 03/30/2023] Open
Abstract
Plants are recognized as natural sources of antioxidants (e.g., polyphenols, flavonoids, vitamins, and other active compounds) that can be extracted by green solvents like water, ethanol, or their binary mixtures. Plant extracts are becoming more used as food additives in various food systems due to their antioxidant abilities. Their application in food increases the shelf life of products by preventing undesirable changes in nutritional and sensory properties, such as the formation off-flavors in lipid-rich food. This review summarizes the most recent literature about water or ethanol-water plant extracts used as flavors, colorings, and preservatives to fortify food and beverages. This study is performed with particular attention to describing the benefits of plant extract-fortified products such as meat, vegetable oils, biscuits, pastries, some beverages, yogurt, cheese, and other dairy products. Antioxidant-rich plant extracts can positively affect food safety by partially or fully replacing synthetic antioxidants, which have lately been linked to safety and health issues such as toxicological and carcinogenic consequences. On the other hand, the limitations and challenges of using the extract in food should be considered, like stability, level of purity, compatibility with matrix, price, sensory aspects like distinct taste, and others. In the future, continuous development and a tendency to use these natural extracts as food ingredients are expected, as indicated by the number of published works in this area, particularly in the past decade.
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Affiliation(s)
| | - Jiri Mlcek
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Zlin, Czechia
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Kang J, Kim S, Lee Y, Oh J, Yoon Y. Effects on Goat Meat Extracts on α-Glucosidase Inhibitory Activity, Expression of Bcl-2-Associated X (BAX), p53, and p21 in Cell Line and Expression of Atrogin-1, Muscle Atrophy F-Box (MAFbx), Muscle RING-Finger Protein-1 (MuRF-1), and Myosin Heavy Chain-7 (MYH-7) in C2C12 Myoblsts. Food Sci Anim Resour 2023; 43:359-373. [PMID: 36909853 PMCID: PMC9998194 DOI: 10.5851/kosfa.2023.e6] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 01/25/2023] [Accepted: 01/26/2023] [Indexed: 03/08/2023] Open
Abstract
This study examined the α-glucosidase inhibitory, and apoptosis- and anti-muscular-related factors of goat meat extracts from forelegs, hind legs, loin, and ribs. The goat meat extracts were evaluated for their α-glucosidase inhibitory activity. The gene and protein expression levels of Bcl-2-associated X (bax), p53, and p21 were examined by reverse transcription polymerase chain reaction (RT-PCR) and immunoblotting in AGS and HT-29 cells. The expression levels of Atrogin-1 and MHC1b were examined by RT-PCR in C2C12 myoblasts, and the expression levels of Atrogin-1, muscle atrophy F-box (MAFbx), muscle RING-finger protein-1 (MuRF-1), and myosin heavy chain-7 were investigated by immunoblotting. α-Glucosidase inhibitory activity was higher in ethanol extract than in hydrous and hot water extracts. BAX and p53 expression levels were higher (p<0.05) in AGS cells treated with goat meat extract than those of cells treated with no goat meat extract. In HT-29 cells, the protein expression levels of BAX, p53, and p21 were higher (p<0.05) in the cells treated with goat meat extract than those of cells not treated with goat meat extract. In dexamethasone-treated C2C12 cells, goat meat extract treatment lower (p<0.05) the expression of Atrogin-1 and lower (p<0.05) the expression of MAFbx and MuRF-1. The results of the present study indicate that goat meat extracts have α-glucosidase inhibitory activity in vitro. In addition, apoptosis was induced in AGS cells and HT-29 cells treated with goat meat extract, and anti-muscular atrophy activity was also observed in C2C12 cells treated with goat meat extract.
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Affiliation(s)
- Joohyun Kang
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
| | - Soyeon Kim
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
| | - Yewon Lee
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
| | - Jei Oh
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea
| | - Yohan Yoon
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.,Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea
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Sesquiterpenoids from the Florets of Carthamus tinctorius (Safflower) and Their Anti-Atherosclerotic Activity. Nutrients 2022; 14:nu14245348. [PMID: 36558507 PMCID: PMC9783904 DOI: 10.3390/nu14245348] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 12/09/2022] [Accepted: 12/10/2022] [Indexed: 12/23/2022] Open
Abstract
(1) Background: The florets of Carthamus tinctorius L. are traditionally used as a blood-activating drug and can be used for the treatment of atherosclerosis, but no compounds with anti-atherosclerotic activity have been reported. (2) Methods: This study investigated the chemical compounds from the florets of C. tinctorius. Comprehensive spectroscopic techniques revealed their structures, and ECD calculations established their absolute configurations. Nile Red staining, Oil Red O staining, and cholesterol assessment were performed on these compounds and their aglycones for the inhibitory activity against the formation of foam cells induced by oxidized low-density lipoprotein (ox-LDL) in RAW264.7 macrophages. In addition, RAW264.7 macrophages were tested for their anti-inflammatory activity by measuring the inhibition of NO production caused by LPS. (3) Results: Five new sesquiterpenoids (1-5) isolated from the florets of C. tinctorius were identified as (-)-(1R,4S,9S,11R)-caryophyll-8(13)-en-14-ol-5-one (1), (+)-(1R,4R,9S,11R)-caryophyll-8(13)-en-14-ol-5-one (2), (-)-(3Z,1R,5S,8S,9S,11R)-5,8-epoxycaryophyll-3-en-14-O-β-D-glucopyranoside (3), (+)-(1S,7R,10S)-guai-4-en-3-one-11-O-β-D-fucopyranoside (4), and (-)-(2R,5R,10R)-vetispir-6-en-8-one-11-O-β-D-fucopyranoside (5). All compounds except for compound 3 reduced the lipid content in ox-LDL-treated RAW264.7 cells. Compounds 3 and 4 and their aglycones were found to reduce the level of total cholesterol (TC) and free cholesterol (FC) in ox-LDL-treated RAW264.7 cells. However, no compounds showed anti-inflammatory activity. (4) Conclusion: Sesquiterpenoids from C. tinctorius help to decrease the content of lipids, TC and FC in RAW264.7 cells, but they cannot inhibit NO production, which implies that their anti-atherogenic effects do not involve the inhibition of inflammation.
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Exploration of the Potential Targets and Molecular Mechanism of Carthamus tinctorius L. for Liver Fibrosis Based on Network Pharmacology and Molecular Docking Strategy. Processes (Basel) 2022. [DOI: 10.3390/pr10091735] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
Abstract
Carthamus tinctorius L. (Honghua, HH) is an herbal medicine and functional food widely used to treat chronic liver diseases, including liver fibrosis. By using network pharmacology and molecular docking experiments, the present study aims to determine the bioactive components, potential targets, and molecular mechanisms of HH for treating liver fibrosis. The components of HH were screened from the Traditional Chinese Medicine Systems Pharmacology Database and Analysis Platform and literature, and the SwissTargetPrediction database was used to predict the treatment targets of HH. Genecards and DisGeNET databases contained targets for liver fibrosis, and the STRING database provided networks of protein–protein interactions. Gene ontology and Kyoto Encyclopedia of Genes and Genomes pathway enrichment analyses were performed using the Database of Annotation, Visualization and Integrated Discovery. The protein–protein interactive network and drug–component–major target–pathway interactive network were visualized and analyzed by Cytoscape software. Finally, Autodock Vina and Discovery Studio software were used for molecular docking Validation. A total of 23 candidate bioactive compounds with 187 treatment targets of HH were acquired from the databases and literature. A total of 121 overlapping targets between HH and liver fibrosis were found to provide the molecular basis for HH on liver fibrosis. Quercetin, beta carotene, and lignan were identified as key components with targeting to ESR1, PIK3CA, and MTOR. HH is engaged in the intervention of various signaling cascades associated with liver fibrosis, such as PI3K/AKT/mTOR pathway, MAPK pathway, and PPAR pathway. In conclusion, HH treats liver fibrosis through multi-component, multi-target, and multi-pathway mechanisms.
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Sun Y, Wang Z, Nie C, Xue L, Wang Y, Liu J, Fan M, Zhang D, He R, Zhang X, Qian H, Chow BKC, Li Y, Wang L. Hydroxysafflor yellow A triggered a fast-to-slow muscle fiber-type conversion via regulating FoxO1 in myocytes. Food Funct 2022; 13:6317-6328. [PMID: 35611953 DOI: 10.1039/d1fo03612b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Hydroxysafflor yellow A (HSYA) is the main bioactive component of safflower and has been reported to have significant health-promoting abilities. However, the regulation of HSYA on different types of skeletal myofibers is largely unknown. Here, in vitro experiments found that the water extract of safflower could significantly increase MyHC I, MB and Tnni1 mRNA expression while downregulating MyHC IIb mRNA expression. Furthermore, HSYA triggered fast-to-slow fiber-type switching and increased gene expression related to mitochondrial biosynthesis both in vitro and in vivo. Autodock analyses proved that FoxO1 is a potential target of HSYA, and qRT-PCR and western blotting further showed that HSYA significantly promoted the activation of the FoxO1 signaling pathway. Additionally, the levels of PGC1α, downstream of FoxO1, also significantly increased after HSYA treatment. Together, our findings suggested that HSYA triggered a fast-to-slow myofiber-type shift through the FoxO1 signaling pathway.
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Affiliation(s)
- Yujie Sun
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Zhijun Wang
- COFCO Aerocean Oils & Grain Industrial Co. Ltd, Shawan, No. 1 West Park Road, West Urumqi Road, Shawan County, Tacheng District, Xinjiang Province 832100, China
| | - Chenzhipeng Nie
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Lamei Xue
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Yu Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Jinxin Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Mingcong Fan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Duo Zhang
- Clinical and Experimental Therapeutics, College of Pharmacy, University of Georgia and Charlie Norwood VA Medical Center, Augusta, Georgia, USA
| | - Ruikun He
- BYHEALTH Institute of Nutrition & Health, No. 3 Kehui 3rd Street, No. 99 Kexue Avenue Central, Huangpu District, Guangzhou 510663, China
| | - Xuguang Zhang
- BYHEALTH Institute of Nutrition & Health, No. 3 Kehui 3rd Street, No. 99 Kexue Avenue Central, Huangpu District, Guangzhou 510663, China
| | - Haifeng Qian
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Billy K C Chow
- School of Biological Sciences, University of Hong Kong, Hong Kong, China
| | - Yan Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Li Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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Sahingil D, Hayaloglu A. Enrichment of antioxidant activity, phenolic compounds, volatile composition and sensory properties of yogurt with rosehip (Rosa canina L.) fortification. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100514] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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11
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Antioxidant Activity of Milk and Dairy Products. Animals (Basel) 2022; 12:ani12030245. [PMID: 35158569 PMCID: PMC8833589 DOI: 10.3390/ani12030245] [Citation(s) in RCA: 32] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 12/30/2021] [Accepted: 01/16/2022] [Indexed: 02/06/2023] Open
Abstract
The aim of the study was to present a review of literature data on the antioxidant potential of raw milk and dairy products (milk, fermented products, and cheese) and the possibility to modify its level at the milk production and processing stage. Based on the available reports, it can be concluded that the consumption of products that are a rich source of bioactive components improves the antioxidant status of the organism and reduces the risk of development of many civilization diseases. Milk and dairy products are undoubtedly rich sources of antioxidant compounds. Various methods, in particular, ABTS, FRAP, and DPPH assays, are used for the measurement of the overall antioxidant activity of milk and dairy products. Research indicates differences in the total antioxidant capacity of milk between animal species, which result from the differences in the chemical compositions of their milk. The content of antioxidant components in milk and the antioxidant potential can be modified through animal nutrition (e.g., supplementation of animal diets with various natural additives (herbal mixtures, waste from fruit and vegetable processing)). The antioxidant potential of dairy products is associated with the quality of the raw material as well as the bacterial cultures and natural plant additives used. Antioxidant peptides released during milk fermentation increase the antioxidant capacity of dairy products, and the use of probiotic strains contributes its enhancement. Investigations have shown that the antioxidant activity of dairy products can be enhanced by the addition of plant raw materials or their extracts in the production process. Natural plant additives should therefore be widely used in animal nutrition or as functional additives to dairy products.
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Sik B, Székelyhidi R, Lakatos E, Kapcsándi V, Ajtony Z. Analytical procedures for determination of phenolics active herbal ingredients in fortified functional foods: an overview. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03908-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
AbstractFortification of foods with phenolic compounds is becoming increasingly popular due to their beneficial physiological effects. The biological activities reported include antioxidant, anticancer, antidiabetic, anti-inflammatory, or neuroprotective effects. However, the analysis of polyphenols in functional food matrices is a difficult task because of the complexity of the matrix. The main challenge is that polyphenols can interact with other food components, such as carbohydrates, proteins, or lipids. The chemical reactions that occur during the baking technologies in the bakery and biscuit industry may also affect the results of measurements. The analysis of polyphenols found in fortified foods can be done by several techniques, such as liquid chromatography (HPLC and UPLC), gas chromatography (GC), or spectrophotometry (TPC, DPPH, FRAP assay etc.). This paper aims to review the available information on analytical methods to fortified foodstuffs while as presenting the advantages and limitations of each technique.
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Bujak T, Zagórska-Dziok M, Ziemlewska A, Nizioł-Łukaszewska Z, Wasilewski T, Hordyjewicz-Baran Z. Antioxidant and Cytoprotective Properties of Plant Extract from Dry Flowers as Functional Dyes for Cosmetic Products. Molecules 2021; 26:molecules26092809. [PMID: 34068613 PMCID: PMC8126054 DOI: 10.3390/molecules26092809] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Revised: 05/01/2021] [Accepted: 05/06/2021] [Indexed: 11/16/2022] Open
Abstract
Nowadays, natural dyes are expected by the cosmetic and food industries. In contrast to synthetic dyes, colorants derived from natural sources are more environmentally friendly and safer for human health. In this work, plant extracts from Gomphrena globasa L., Clitoria ternatea L., Carthamus tinctorius L., Punica granatum L. and Papaver rhoeas L. as the natural and functional dyes for the cosmetics industry were assessed. Cytotoxicity on keratinocyte and fibroblast cell lines was determined as well as antioxidant and anti-aging properties by determining their ability to inhibit the activity of collagenase and elastase enzymes. In addition, the composition of the extracts was determined. The obtained extracts were also applied in face cream formulation and color analyses were performed. It has been shown that the obtained extracts were characterized by no cytotoxicity and a high antioxidant potential. The extracts also show strong ability to inhibit the activity of collagenase and moderate ability to inhibit elastase and provide effective and long-lasting hydration after their application on the skin. Application analyses showed that the extracts of P. rhoeas L., C. ternatea L. and C. tinctorius L. can be used as effective cosmetic dyes that allow for attainment of an intense and stable color during the storage of the product. The extracts of P. granatum L. and G. globasa L., despite their beneficial effects as active ingredients, did not work effectively as cosmetic dyes, because cosmetic emulsions with these extracts did not differ significantly in color from emulsions without the extract.
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Affiliation(s)
- Tomasz Bujak
- Department of Technology of Cosmetic and Pharmaceutical Products, Medical College, University of Information Technology and Management in Rzeszow, Sucharskiego 2, 35-225 Rzeszów, Poland; (M.Z.-D.); (A.Z.); (Z.N.-Ł.)
- Correspondence:
| | - Martyna Zagórska-Dziok
- Department of Technology of Cosmetic and Pharmaceutical Products, Medical College, University of Information Technology and Management in Rzeszow, Sucharskiego 2, 35-225 Rzeszów, Poland; (M.Z.-D.); (A.Z.); (Z.N.-Ł.)
| | - Aleksandra Ziemlewska
- Department of Technology of Cosmetic and Pharmaceutical Products, Medical College, University of Information Technology and Management in Rzeszow, Sucharskiego 2, 35-225 Rzeszów, Poland; (M.Z.-D.); (A.Z.); (Z.N.-Ł.)
| | - Zofia Nizioł-Łukaszewska
- Department of Technology of Cosmetic and Pharmaceutical Products, Medical College, University of Information Technology and Management in Rzeszow, Sucharskiego 2, 35-225 Rzeszów, Poland; (M.Z.-D.); (A.Z.); (Z.N.-Ł.)
| | - Tomasz Wasilewski
- Department of Industrial Chemistry, University of Technology and Humanities in Radom, Chrobrego 27, 26-600 Radom, Poland;
- Research and Development Department, ONLYBIO.life Sp. z o.o., Wojska Polskiego 65, 85-825 Bydgoszcz, Poland
| | - Zofia Hordyjewicz-Baran
- ŁUKASIEWICZ Research Network—Institute of Heavy Organic Synthesis “Blachownia”, Energetykow 9, 47-225 Kedzierzyn-Kozle, Poland;
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