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Xie P, Wang L, Zhu J, Liu Y, Wei M, Gong D, Liu T. Effects of different stocking densities on the development of reproductive and immune functions in young breeder pigeons during the rearing period. Br Poult Sci 2024; 65:213-222. [PMID: 38334444 DOI: 10.1080/00071668.2024.2308273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Accepted: 11/05/2023] [Indexed: 02/10/2024]
Abstract
1. Stocking density (SD) is closely related to animal performance. This experiment was designed to evaluate the development of reproductive and immune functions of young pigeons under different SDs.2. A total of 288 (half male and half female) 40-day-old pigeons (body weight 400 ± 15 g) were allocated into four groups: High stocking density (HSD; 0.308 m3/bird), standard stocking density (SD; 0.616 m3/bird), and low stocking density (LSD; 1.232 m3/bird) and a caged (control; 0.04125 m3/bird). Every group had six replicates of the same sex.3. The results showed that caged male pigeons had the highest testis index, testosterone content, and gene expression of the androgen receptor gene. LSD treatment induced the highest concentrations of oestradiol, progesterone and mRNA levels of reproductive hormone receptor genes in female pigeons. In male pigeons, the spleen index (organ weight calculated as a percentage of total body weight) showed a peak level (0.09 ± 0.020) in the LSD group, and the thymus index peaked (0.23 ± 0.039) in SD group. However, the index for ovary, spleen, thymus and bursa of Fabricius in female pigeons showed no significant changes among different groups.4. The IL-1β, IL-8, IFN-γ, TGF-β and toll-like receptor 2 (TLR-2) mRNA levels reached their maximum values in both male and female pigeon spleens in the LSD group.5. Young male pigeons housed in cages showed increased testicular development while low stocking density increased the development of reproductive function in young female pigeons. A larger activity space could help enhance the immune function of both male and female pigeons.
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Affiliation(s)
- P Xie
- Jiangsu Collaborative Innovation Center of Regional Modern Agriculture and Environmental Protection, Huaiyin Normal University, Huaian, China
| | - L Wang
- College of Animal Science and Technology, Yangzhou University, Yangzhou, China
| | - J Zhu
- College of Animal Science and Technology, Yangzhou University, Yangzhou, China
| | - Y Liu
- Jiangsu Collaborative Innovation Center of Regional Modern Agriculture and Environmental Protection, Huaiyin Normal University, Huaian, China
| | - M Wei
- Jiangsu Collaborative Innovation Center of Regional Modern Agriculture and Environmental Protection, Huaiyin Normal University, Huaian, China
| | - D Gong
- College of Animal Science and Technology, Yangzhou University, Yangzhou, China
| | - T Liu
- Jiangsu Collaborative Innovation Center of Regional Modern Agriculture and Environmental Protection, Huaiyin Normal University, Huaian, China
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Zhao J, Ma M, Zeng Z, Wan D, Yan X, Xia J, Yu P, Gong D. Production, purification, properties and current perspectives for modification and application of microbial lipases. Prep Biochem Biotechnol 2024:1-16. [PMID: 38445829 DOI: 10.1080/10826068.2024.2323196] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/07/2024]
Abstract
With the industrialization and development of modern science, the application of enzymes as green and environmentally friendly biocatalysts in industry has been increased widely. Among them, lipase (EC. 3.1.1.3) is a very prominent biocatalyst, which has the ability to catalyze the hydrolysis and synthesis of ester compounds. Many lipases have been isolated from various sources, such as animals, plants and microorganisms, among which microbial lipase is the enzyme with the most diverse enzymatic properties and great industrial application potential. It therefore has promising applications in many industries, such as food and beverages, waste treatment, biofuels, leather, textiles, detergent formulations, ester synthesis, pharmaceuticals and medicine. Although many microbial lipases have been isolated and characterized, only some of them have been commercially exploited. In order to cope with the growing industrial demands and overcome these shortcomings to replace traditional chemical catalysts, the preparation of new lipases with thermal/acid-base stability, regioselectivity, organic solvent tolerance, high activity and yield, and reusability through excavation and modification has become a hot research topic.
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Affiliation(s)
- Junxin Zhao
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang, China
- School of Food Science and Technology, Nanchang University, Nanchang, China
| | - Maomao Ma
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang, China
- School of Food Science and Technology, Nanchang University, Nanchang, China
| | - Zheling Zeng
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang, China
- School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang, China
| | - Dongman Wan
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang, China
- School of Food Science and Technology, Nanchang University, Nanchang, China
| | - Xianghui Yan
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang, China
- School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang, China
| | - Jiaheng Xia
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang, China
- School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang, China
| | - Ping Yu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang, China
- School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang, China
| | - Deming Gong
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang, China
- New Zealand Institute of Natural Medicine Research, Auckland, New Zealand
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Peng X, Liu K, Hu X, Gong D, Zhang G. Hesperitin-Copper(II) Complex Regulates the NLRP3 Pathway and Attenuates Hyperuricemia and Renal Inflammation. Foods 2024; 13:591. [PMID: 38397567 PMCID: PMC10888018 DOI: 10.3390/foods13040591] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2024] [Revised: 02/08/2024] [Accepted: 02/13/2024] [Indexed: 02/25/2024] Open
Abstract
BACKGROUND Hyperuricaemia (HUA) is a disorder of purine metabolism in the body. We previously synthesized a hesperitin (Hsp)-Cu(II) complex and found that the complex possessed strong uric acid (UA)-reducing activity in vitro. In this study we further explored the complex's UA-lowering and nephroprotective effects in vivo. METHODS A mouse with HUA was used to investigate the complex's hypouricemic and nephroprotective effects via biochemical analysis, RT-PCR, and Western blot. RESULTS Hsp-Cu(II) complex markedly decreased the serum UA level and restored kidney tissue damage to normal in HUA mice. Meanwhile, the complex inhibited liver adenosine deaminase (ADA) and xanthine oxidase (XO) activities to reduce UA synthesis and modulated the protein expression of urate transporters to promote UA excretion. Hsp-Cu(II) treatment significantly suppressed oxidative stress and inflammatory in the kidney, reduced the contents of cytokines and inhibited the activation of the nucleotide-binding oligomerization domain (NOD)-like receptor thermal protein domain associated protein 3 (NLRP3) inflammatory pathway. CONCLUSIONS Hsp-Cu(II) complex reduced serum UA and protected kidneys from renal inflammatory damage and oxidative stress by modulating the NLRP3 pathway. Hsp-Cu(II) complex may be a promising dietary supplement or nutraceutical for the therapy of hyperuricemia.
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Affiliation(s)
- Xi Peng
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; (X.P.); (K.L.); (X.H.); (D.G.)
- Department of Biological Engineering, Jiangxi Biotech Vocational College, Nanchang 330200, China
| | - Kai Liu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; (X.P.); (K.L.); (X.H.); (D.G.)
| | - Xing Hu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; (X.P.); (K.L.); (X.H.); (D.G.)
| | - Deming Gong
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; (X.P.); (K.L.); (X.H.); (D.G.)
| | - Guowen Zhang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; (X.P.); (K.L.); (X.H.); (D.G.)
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Ma X, Xia J, Gong D, Zeng Z, Chen H, Li X. Cow's Milk Allergy May Induce Lipid Metabolism Disorder in BALB/c Mice via Exosomes. J Agric Food Chem 2024; 72:2612-2623. [PMID: 38261277 DOI: 10.1021/acs.jafc.3c07154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2024]
Abstract
Allergic diseases and lipid-metabolism-disorder-derived diseases are both significant public health issues. Recent studies have shown that exosomes are associated with the course of allergic diseases and are involved in lipid metabolism. In this study, exosomes derived from cow's milk allergic (CMA) mice medially loaded lesser proteins favoring cholesterol metabolism. The levels of total cholesterol (TC) and low-density lipoprotein cholesterol (LDL-c) in the serum were increased in the CMA mice, and hepatic lipid deposition was observed in the liver, but these phenomena were improved by inhibiting the exosome release. Specifically, the higher expression of the sterol regulatory element binding factor 2 (SREBP2) protein and HMGCR gene in the liver of CMA mice indicated an increase in cholesterol synthesis. NPC1L1 was also highly expressed in the small intestine of CMA mice, and fecal TC level was decreased, suggesting that the reabsorption of cholesterol was elevated. The biosynthesis of cholesterol, the reverse cholesterol transport (RCT) process, and the synthesis of bile acid in the liver were improved by inhibiting exosome release, as well as the reabsorption of cholesterol in the small intestine. This study has for the first time demonstrated the lipid metabolism disorder caused by CMA, especially the important role of exosomes in food allergies and lipid metabolism.
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Affiliation(s)
- Xin Ma
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
- School of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang 330047, China
| | - Jiaheng Xia
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330047, China
- School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330047, China
| | - Deming Gong
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330047, China
| | - Zheling Zeng
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330047, China
- School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330047, China
| | - Hongbing Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
- Sino-German Joint Research Institute (Jiangxi-OAI), Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang 330047, China
| | - Xin Li
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
- School of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang 330047, China
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Xia J, Wang Z, Yu P, Yan X, Zhao J, Zhang G, Gong D, Zeng Z. Effect of Different Medium-Chain Triglycerides on Glucose Metabolism in High-Fat-Diet Induced Obese Rats. Foods 2024; 13:241. [PMID: 38254542 PMCID: PMC10815142 DOI: 10.3390/foods13020241] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2023] [Revised: 01/08/2024] [Accepted: 01/09/2024] [Indexed: 01/24/2024] Open
Abstract
Obesity can be associated with significant metabolic disorders. Our previous study found that medium-chain triglycerides (MCTs) improved lipid metabolism in obese rats. However, scant attention has been given to exploring the impact of MCTs on glucose metabolism in obese rats. This study is designed to examine the effects and mechanisms of three distinct MCTs on glucose metabolism in obese rats. To induce obesity, Sprague-Dawley (SD) rats were fed a high-fat diet, followed by a 12-week treatment with caprylic triglyceride (CYT), capric triglyceride (CT), and lauric triglyceride (LT). The results showed that three types of MCT intervention reduced the levels of lipids (TC, TG, LDL-c, and HDL-c), hyperglycemia, insulin resistance (insulin, OGTT, HOMA-IR, and ISI), and inflammatory markers (IL-4, IL-1β, and TNF-α) in obese rats (p < 0.01), The above parameters have been minimally improved in the high-fat restoring group (HR) group. MCTs can modulate the PI3K/AKT signaling pathways to alleviate insulin resistance and improve glucose metabolism in obese rats. Furthermore, MCTs can activate peroxisome proliferator-activated receptor (PPAR) γ and reduce the phosphorylation of PPARγser237 mediated by CDK5, which can improve insulin sensitivity without lipid deposition in obese rats. Among the MCT group, CT administration performed the best in the above pathways, with the lowest blood glucose level and insulin resistance. These findings contribute to a deeper understanding of the connection between health benefits and the specific type of MCT employed.
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Affiliation(s)
- Jiaheng Xia
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China; (J.X.); (Z.W.)
| | - Zhixin Wang
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China; (J.X.); (Z.W.)
| | - Ping Yu
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China; (J.X.); (Z.W.)
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
| | - Xianghui Yan
- School of Resources and Environment, Nanchang University, Nanchang 330031, China;
| | - Junxin Zhao
- School of Food Science and Technology, Nanchang University, Nanchang 330031, China;
| | - Guohua Zhang
- Institute of Biological Resources, Jiangxi Academy of Sciences, Nanchang 330096, China;
| | - Deming Gong
- New Zealand Institute of Natural Medicine Research, 8 Ha Crescent, Auckland 2104, New Zealand;
| | - Zheling Zeng
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- State Key Laboratory of Food Science and Resource, Nanchang University, Nanchang 330047, China
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6
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Tian W, Yan X, Zeng Z, Xia J, Zhao J, Zeng G, Yu P, Wen X, Gong D. Enzymatic interesterification improves the lipid composition, physicochemical properties and rheological behavior of Cinnamomum camphora seed kernel oil, Pangasius bocourti stearin and perilla seed oil blends. Food Chem 2024; 430:137026. [PMID: 37517373 DOI: 10.1016/j.foodchem.2023.137026] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 05/13/2023] [Accepted: 07/25/2023] [Indexed: 08/01/2023]
Abstract
The study aimed to investigate the effect of enzymatic interesterification on the lipid composition, physicochemical properties and rheological behavior of Cinnamomum camphora seed kernel oil (CCSKO), Pangasius bocourti stearin (PBST) and perilla seed oil (PSO) blends. The results showed that the interesterification process significantly changed the TAG profile of the blends. Lipid products from the enzymatic interesterification (EIE) had significantly lower slide melting point and solid fat content than the non-interesterification (NIE) lipid products. Interesterification process changed the crystal polymorphic forms from β > β' of NIE to β < β' of EIE. The crystal morphology of EIE was smaller and more diffuse compared to the NIE. Moreover, EIE showed improved rheological behavior, which was more suitable for food margarine preparation. The findings have provided a theoretical basis for the potential application of Lipozyme TL IM modified lipid products in the food industry.
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Affiliation(s)
- Wenran Tian
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Xianghui Yan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Resources and Environment, Nanchang University, Nanchang 330031, China
| | - Zheling Zeng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China.
| | - Jiaheng Xia
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Junxin Zhao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Guibing Zeng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Ping Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China.
| | - Xuefang Wen
- Institute of Applied Chemistry, Jiangxi Academy of Science, Nanchang, 330096, China
| | - Deming Gong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; New Zealand Institute of Natural Medicine Research, 8 Ha Crescent, Auckland 2104, New Zealand
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Mu J, Zhou X, Xing Y, Zhang M, Zhang J, Li F, Ge J, Zhao M, Liu L, Gong D, Geng T. Thyroid hormone-responsive protein mediates the response of chicken liver to fasting mainly through the cytokine-cytokine receptor interaction pathway. Br Poult Sci 2023; 64:733-744. [PMID: 37565565 DOI: 10.1080/00071668.2023.2246135] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Revised: 07/02/2023] [Accepted: 07/10/2023] [Indexed: 08/12/2023]
Abstract
1. The objective of this study was to explore the mediating role of thyroid hormone-responsive protein (THRSP) in the response of chicken liver to fasting.2. A batch of 7-d-old chicks with similar body weights were randomly divided into the control group and the fasting group (n = 10). The control group was fed ad libitum, while the test group fasted for 24 h. The liver and pectoral muscle tissues were collected. Chicken primary hepatocytes or myocytes were treated with different concentrations of thyroxine, glucose, insulin, oleic acid and palmitic acid, separately. Chicken primary hepatocytes were transfected with THRSP overexpression vector vs. empty vector, and the cells were used for transcriptome analysis. The mRNA expression of THRSP and other genes was determined by quantitative PCR.3. The expression of THRSP in chicken liver and pectoral muscle tissues was significantly inhibited by fasting (P < 0.05). In chicken primary hepatocytes, the expression of THRSP was significantly induced by thyroxine (0.25, 0.5, 1 mmol/l), glucose (50, 100 mmol/l), and insulin (20 nmol/l), and was significantly inhibited by palmitic acid (0.125, 0.25 mmol/l). In the myocytes, expression of THRSP was significantly induced by thyroxine (0.25, 0.5, 1 mmol/l), glucose (50 mmol/l) and oleic acid (0.125, 0.25 mmol/l), was significantly inhibited by insulin (5 nmol/l) and was not significantly affected by palmitic acid.4. Transcriptome analysis showed that overexpression of THRSP significantly affected the expression of 1411 DEGs, of which 1007 were up-regulated and 404 were down-regulated. The GO term and KEGG pathway enrichment analyses showed that these DEGs were mainly enriched in the interaction between cytokine and cytokine receptor and its regulation and signal transduction, cell growth and apoptosis and its regulation, immune response and retinol metabolism.5. In conclusion, the THRSP gene mediates biological effects of fasting by influencing the expressional regulation of the genes related to biological processes such as cytokine-cytokine receptor interaction, cell growth and apoptosis, immune response, retinol metabolism, including TGM2, HSD17B2, RUNX3, IRF1, ANKRD6, UPP2, IKBKE, and PYCR1 genes, in chicken liver.
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Affiliation(s)
- J Mu
- College of Animal Science and Technology, Yangzhou University, Yangzhou, Jiangsu, China
| | - X Zhou
- College of Animal Science and Technology, Yangzhou University, Yangzhou, Jiangsu, China
| | - Y Xing
- College of Animal Science and Technology, Yangzhou University, Yangzhou, Jiangsu, China
| | - M Zhang
- College of Animal Science and Technology, Yangzhou University, Yangzhou, Jiangsu, China
| | - J Zhang
- College of Animal Science and Technology, Yangzhou University, Yangzhou, Jiangsu, China
| | - F Li
- College of Animal Science and Technology, Yangzhou University, Yangzhou, Jiangsu, China
| | - J Ge
- College of Animal Science and Technology, Yangzhou University, Yangzhou, Jiangsu, China
| | - M Zhao
- College of Animal Science and Technology, Yangzhou University, Yangzhou, Jiangsu, China
| | - L Liu
- College of Animal Science and Technology, Yangzhou University, Yangzhou, Jiangsu, China
| | - D Gong
- College of Animal Science and Technology, Yangzhou University, Yangzhou, Jiangsu, China
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education of China, Yangzhou University, Yangzhou, Jiangsu, China
| | - T Geng
- College of Animal Science and Technology, Yangzhou University, Yangzhou, Jiangsu, China
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education of China, Yangzhou University, Yangzhou, Jiangsu, China
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Zhao J, Lin Y, Wang C, Zayda M, Maung AT, Mohammadi TN, Duc HM, Yu P, Ma M, Gong D, Sato J, Masuda Y, Honjoh KI, Miyamoto T, Zeng Z. Biocontrol of Salmonella Typhimurium in milk, lettuce, raw pork meat and ready-to-eat steamed-chicken breast by using a novel bacteriophage with broad host range. Int J Food Microbiol 2023; 402:110295. [PMID: 37352774 DOI: 10.1016/j.ijfoodmicro.2023.110295] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 06/07/2023] [Accepted: 06/10/2023] [Indexed: 06/25/2023]
Abstract
Salmonella spp., one of the most frequently reported bacteria, causes foodborne illness and economic losses. Due to the threat of increasing antibiotic resistant foodborne pathogens, application of bacteriophages as novel antibacterial agents in food matrices has become an emerging strategy. In this study, a novel Salmonella phage PS3-1 with high lytic activity against Salmonella Typhimurium was identified from previously isolated phages. PS3-1 belonged to the class Caudoviricetes with a broad host range, and had relatively short latent period (15 min), large burst size (92 PFU/cell), high pH stability (pH 3.0-11.0) and thermal tolerance (4-60 °C). Genome sequencing analysis showed that PS3-1 genome consisted of 107,110 bp DNA, without antibiotic resistance and virulence related genes. The results of growth curve and time-kill assay showed that PS3-1 not only inhibited the growth of S. Typhimurium, but also effectively decreased the viable cell counts (0.30-4.72 log) after 24-h incubation at 7, 25 and 37 °C (P < 0.05). Moreover, >1.28 log of established biofilm cells were effectively removed after 24-h treatment with PS3-1. Besides, PS3-1 significantly reduced the viability of S. Typhimurium in milk, lettuce, raw pork meat and ready-to-eat steamed-chicken breast at different temperatures (P < 0.05). These results demonstrated that PS3-1 may be an excellent antibacterial agent for controlling S. Typhimurium in food industry.
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Affiliation(s)
- Junxin Zhao
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan
| | - Yunzhi Lin
- Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan
| | - Chen Wang
- Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan
| | - Mahmoud Zayda
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, University of Sadat City, 32897 Sadat City, Egypt
| | - Aye Thida Maung
- Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan
| | - Tahir Noor Mohammadi
- Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan
| | - Hoang Minh Duc
- Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan
| | - Ping Yu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Maomao Ma
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Deming Gong
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Jun Sato
- Safety Science Research, R&D, Kao Corporation, 2606 Akabane, Ichikai-Machi, Haga-Gun, Tochigi 321-3497, Japan
| | - Yoshimitsu Masuda
- Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan
| | - Ken-Ichi Honjoh
- Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan
| | - Takahisa Miyamoto
- Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan.
| | - Zheling Zeng
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
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9
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Peng X, Hu X, Liu K, Gong D, Zhang G. Exploring inhibitory effect and mechanism of hesperetin-Cu (II) complex against protein glycation. Food Chem 2023; 416:135801. [PMID: 36870150 DOI: 10.1016/j.foodchem.2023.135801] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2022] [Revised: 02/24/2023] [Accepted: 02/24/2023] [Indexed: 03/06/2023]
Abstract
Inhibition of advanced glycation end products (AGEs) formed in protein glycosylation is crucial for minimizing diabetic complications. Herein, the anti-glycation potential of hesperetin-Cu (II) complex was investigated. Hesperetin-Cu (II) complex strongly inhibited three stages glycosylation products in bovine serum albumin (BSA)-fructose model, especially for the inhibition of AGEs (88.45%), which was stronger than hesperetin (51.76%) and aminoguanidine (22.89%). Meanwhile, hesperetin-Cu (II) complex decreased the levels of BSA carbonylation and oxidation products. 182.50 µg/mL of hesperetin-Cu (II) complex inhibited 66.71% β-crosslinking structures of BSA, and scavenged 59.80% superoxide anions and 79.76% hydroxyl radicals. Moreover, after incubating with methylglyoxal for 24 h, hesperetin-Cu (II) complex removed 85.70% methylglyoxal. The mechanisms of protein antiglycation by hesperetin-Cu (II) complex may be through protecting structure, trapping methylglyoxal, scavenging free radicals and interacting with BSA. This study may contribute to the development of hesperetin-Cu (II) complex as a functional food additive against protein glycation.
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Affiliation(s)
- Xi Peng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Biotech Vocational College, Nanchang 330200, China
| | - Xing Hu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Kai Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Deming Gong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Guowen Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
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10
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Fei X, Yan Y, Wang L, Huang Z, Gong D, Zhang G. Protocatechuic acid and gallic acid improve the emulsion and thermal stability of whey protein by covalent binding. Food Res Int 2023; 170:113000. [PMID: 37316070 DOI: 10.1016/j.foodres.2023.113000] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 03/15/2023] [Accepted: 05/16/2023] [Indexed: 06/16/2023]
Abstract
This study aimed to explore the impacts of gallic acid (GA)/protocatechuic acid (PA) on the structural and functional characteristics of whey proteins (WP) through covalent binding. To this purpose, the covalent complexes of WP-PA and WP-GA at different concentration gradients were prepared by the alkaline method. SDS-PAGE indicated that PA/GA was cross-linked by covalent bonds. The decreased contents of free amino and sulfhydryl groups suggested that WP formed covalent bonds with PA/GA by amino and sulfhydryl groups, and the structure of WP became slightly looser after covalent modification by PA/GA. When the concentration of GA was added up to 10 mM, the structure of WP was slightly loosened with a reduction of α-helix content by 2.3% and an increase in random coil content by 3.0%. The emulsion stability index of WP increased by 14.9 min after interaction with GA. Moreover, the binding of WP and 2-10 mM PA/GA increased the denaturation temperature by 1.95 to 19.87 °C, indicating the improved thermal stability of the PA/GA-WP covalent complex. Additionally, the antioxidant capacity of WP was increased with increasing GA/PA concentration. This work may offer worthful information for enhancing the functional properties of WP and the application of the PA/GA-WP covalent complexes in food emulsifiers.
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Affiliation(s)
- Xiaoyun Fei
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Yuzhong Yan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Langhong Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; School of Food Science and Engineering, Foshan University, Foshan 528225, China.
| | - Zhaohua Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Deming Gong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Guowen Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
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11
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Zhu M, Fei X, Gong D, Zhang G. Effects of Processing Conditions and Simulated Digestion In Vitro on the Antioxidant Activity, Inhibition of Xanthine Oxidase and Bioaccessibility of Epicatechin Gallate. Foods 2023; 12:2807. [PMID: 37509901 PMCID: PMC10378779 DOI: 10.3390/foods12142807] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2023] [Revised: 06/18/2023] [Accepted: 07/23/2023] [Indexed: 07/30/2023] Open
Abstract
The bioactivity and gastrointestinal stability of epicatechin gallate (ECG) may be affected by processing conditions. Results showed that the antioxidant ability and inhibitory activity on xanthine oxidase (XO) of ECG were higher at low pH values. Appropriate microwave and heating treatments improved the antioxidant (the scavenging rate increased from 71.75% to 92.71% and 80.88% under the microwave and heating treatments) and XO inhibitory activity (the inhibitory rate increased from 47.11% to 56.89% and 51.85% at the microwave and heating treatments) of ECG. The treated ECG led to a more compact structure of XO. Moreover, there may be synergistic antioxidant and inhibitory effects between ECG and its degradation products. The bioaccessibility of ECG after simulated digestion was untreated > microwave > heating, and the microwave-treated ECG still had good XO inhibitory activity after digestion. These findings may provide some significant information for the development of functional foods enriched in catechins.
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Affiliation(s)
- Miao Zhu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Xiaoyun Fei
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Deming Gong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Guowen Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
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12
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Li H, Du Z, Shen S, Du W, Kang J, Gong D. An RCT-reticulated meta-analysis of six MBE therapies affecting college students' negative psychology. iScience 2023; 26:107026. [PMID: 37416471 PMCID: PMC10319897 DOI: 10.1016/j.isci.2023.107026] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 05/11/2023] [Accepted: 05/30/2023] [Indexed: 07/08/2023] Open
Abstract
The positive impact of mind-body movement therapy on mental health has been confirmed, but the current effect of various mind-body movement-specific therapies on improving the negative psychology of college students is controversial. This study compared the effects of six mind-body exercise (MBE) therapies on improving negative psychological symptoms in college students. The study found that Tai Chi (standardized mean difference [SMD] = -0.87, 95% confidence interval [CI] (-1.59, -0.15), p < 0.05), yoga (SMD = -0.95, 95% CI (-1.74, -0.15), p < 0.05), Yi Jin Jing (SMD = -1.15, 95% CI (-2.36, -0.05), p=<0.05), Five Animal Play (SMD = -1.1, 95% CI (-2.09, -0.02), p < 0.05), and Qigong Meditation (SMD = -1.31, 95% CI (-2.2, -0.4), p < 0.05) improved depressive symptoms in college students (p < 0.05). Tai Chi (SMD = -7.18, 95% CI (-13.18, -1.17), p = 0.019), yoga (SMD = -6.8, 95% CI (-11.79, -1.81), p = 0.008), and Yi Jin Jing (SMD = -9.21, 95% CI (-17.55, -0.87), p = 0.03) improved college students' anxiety symptoms. It shows that the six MBE therapies are effective in improving anxiety and depression in college students.
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Affiliation(s)
- Haojie Li
- School of P.E and Sports, Beijing Normal University, Beijing 100875, China
| | - Zhihao Du
- China University of Mining and Technology, Xuzhou 221116, China
| | - Shunze Shen
- Southwest Jiaotong University, Chengdu 610031, China
| | - Wenya Du
- School of P.E and Sports, Beijing Normal University, Beijing 100875, China
| | - Junhao Kang
- University of Science and Technology Beijing, Beijing 100083, China
| | - Deming Gong
- Zhengzhou University, Zhengzhou 450001, China
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13
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Yan X, Gong X, Zeng Z, Xia J, Ma M, Zhao J, Zhang G, Wang P, Wan D, Yu P, Gong D. Geographic Pattern of Variations in Chemical Composition and Nutritional Value of Cinnamomum camphora Seed Kernels from China. Foods 2023; 12:2630. [PMID: 37444368 DOI: 10.3390/foods12132630] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Revised: 06/29/2023] [Accepted: 07/06/2023] [Indexed: 07/15/2023] Open
Abstract
Cinnamomum camphora (camphor tree) is an important non-conventional edible plant species found in East Asia. Here, a detailed characterization for the chemical composition and nutritional value of C. camphora seed kernels (CCSKs) collected from different regions in China is provided. The results showed that there were significant differences among the CCSK samples in weights (1000 fruits, 1000 seeds and 1000 kernels), proximate composition, minerals, phenolics, flavonoids and amino acid contents. The highest contents of oil (62.08%) and protein (22.17%) were found in the CCSK samples collected from Chongqing and Shanghai, respectively. The highest content of mineral in the CCSK samples was K (4345.05-7186.89 mg/kg), followed by P (2735.86-5385.36 mg/kg), Ca (1412.27-3327.37 mg/kg) and Mg (2028.65-3147.32 mg/kg). The CCSK sample collected from Guizhou had the highest levels of total phenolic and flavonoid contents (TPC and TFC), while that from Chongqing had the lowest levels. In addition, the most abundant fatty acid in the CCSK samples was capric acid (57.37-60.18%), followed by lauric acid (35.23-38.29%). Similarities in the fatty acid composition among the CCSK samples were found. The CCSK sample collected from Guizhou had the highest percentage (36.20%) of essential amino acids to total amino acids, and Chongqing had the lowest value (28.84%). These results indicated that CCSK may be developed as an excellent source of plant-based medium-chain oil, protein, dietary fiber, minerals, phytochemicals and essential amino acids.
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Affiliation(s)
- Xianghui Yan
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Resources and Environment, Nanchang University, Nanchang 330031, China
| | - Xiaofeng Gong
- School of Resources and Environment, Nanchang University, Nanchang 330031, China
| | - Zheling Zeng
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Jiaheng Xia
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Maomao Ma
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Junxin Zhao
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Guohua Zhang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
- Institute of Biological Resources, Jiangxi Academy of Sciences, Nanchang 330096, China
| | - Pengbo Wang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Dongman Wan
- School of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Ping Yu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Deming Gong
- New Zealand Institute of Natural Medicine Research, 8 Ha Crescent, Auckland 2104, New Zealand
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14
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Hong X, Song X, Wu X, Yang C, Gong D, Zhang G. Treatments of heating and ultrasound improve the inhibition of gallocatechin gallate on tyrosinase. J Sci Food Agric 2023; 103:3896-3906. [PMID: 36321508 DOI: 10.1002/jsfa.12307] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Revised: 10/26/2022] [Accepted: 11/02/2022] [Indexed: 05/03/2023]
Abstract
BACKGROUND Gallocatechin gallate (GCG), a catechin of tea polyphenols, possesses inhibitory ability against tyrosinase, but few studies have reported how common processing methods affect it. In this research, the influence of heating and ultrasound treatments on the inhibition of GCG against tyrosinase was explored by ultraviolet-visible absorption, fluorescence spectroscopy, high-performance liquid chromatography and liquid chromatography-tandem mass spectrometry. RESULTS Both heating and ultrasound treatments of GCG alone improved GCG's inhibitory ability against tyrosinase compared with the untreated, and a combination of heating and ultrasound treatment (100 °C, 20 min + 630 W, 20 min) further decreased the relative tyrosinase activity to 26.8%. The treated GCG exhibited a stronger fluorescence quenching effect on tyrosinase, but did not have any influence on the static quenching mechanism. Compared to the untreated GCG, the binding constants of treated GCG by heating, ultrasound and their combination with tyrosinase significantly increased, but the number of binding sites was still approximately one and the main driving force of the treated GCG was still hydrophobic interaction. After treatments of heating, ultrasound and their combination, the composition of GCG solutions was changed. CONCLUSION The enhanced inhibition of treated GCG on tyrosinase may be due to partial conversion of GCG into epigallocatechin-3-gallate (EGCG) and gallic acid (GA), which may cooperate with GCG to better inhibit the enzyme activity. This study has provided some valuable information for the application of catechins against tyrosinase in food processing and cosmetic industry. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Xinyue Hong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Xin Song
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Xiaqing Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Faculty of Life Science and Medicine, Northwest University, Xi'an, China
| | - Change Yang
- Faculty of Life Science and Medicine, Northwest University, Xi'an, China
| | - Deming Gong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Guowen Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
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15
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Peng X, Liu K, Hu X, Gong D, Zhang G. Hesperetin-Cu(II) complex as potential α-amylase and α-glucosidase inhibitor: Inhibition mechanism and molecular docking. Spectrochim Acta A Mol Biomol Spectrosc 2023; 290:122301. [PMID: 36603279 DOI: 10.1016/j.saa.2022.122301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 12/24/2022] [Accepted: 12/28/2022] [Indexed: 06/17/2023]
Abstract
Inhibition of α-amylase and α-glucosidase activity is an effective way for controlling postprandial blood glucose-related diabetes. The study found that hesperetin-Cu(II) complex (Hsp-Cu(II)) exhibited a stronger inhibitory ability on α-amylase and α-glucosidase compared to hesperetin (Hsp), with smaller IC50 values of Hsp-Cu(II) (60.3 ± 0.9 µM for α-amylase; 1.25 ± 0.03 µM for α-glucosidase) than Hsp (115.6 ± 1.1 µM for α-amylase; 55.2 ± 0.1 µM for α-glucosidase). Interestingly, Hsp-Cu(II) and acarbose exerted a synergistic effect on inhibition of α-glucosidase. The binding affinities of Hsp-Cu(II) to α-amylase and α-glucosidase were strong with the Ka values (binding constant) in the magnitude order of 105, which was 9 times larger than Hsp. After interacting, Hsp-Cu(II) reduced α-helix contents of α-amylase and α-glucosidase, resulting in a looser conformation of these two enzymes. Molecular simulations manifested that Hsp-Cu(II) bound to the active center of enzymes driven by hydrogen bonds and interacted with the key catalytic amino acids (α-amylase: Gln63, Asp300 and His305; α-glucosidase: Tyr158, Asp215, Glu277 and Glu411), altering the conformation of enzymes, blocking the entrance of substrates, ultimately reducing the activities of α-glucosidase and α-amylase. This study has demonstrated that Hsp-Cu(II) may be a promising candidate of functional nutritional additive and medicine for the prevention of diabetes.
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Affiliation(s)
- Xi Peng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Biotech Vocational College, Nanchang 330200, China
| | - Kai Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Xing Hu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Deming Gong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Guowen Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
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16
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Yan X, Zeng Z, McClements DJ, Gong X, Yu P, Xia J, Gong D. A review of the structure, function, and application of plant-based protein-phenolic conjugates and complexes. Compr Rev Food Sci Food Saf 2023; 22:1312-1336. [PMID: 36789802 DOI: 10.1111/1541-4337.13112] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Revised: 01/10/2023] [Accepted: 01/14/2023] [Indexed: 02/16/2023]
Abstract
Interactions between plant-based proteins (PP) and phenolic compounds (PC) occur naturally in many food products. Recently, special attention has been paid to the fabrication of PP-PC conjugates or complexes in model systems with a focus on their effects on their structure, functionality, and health benefits. Conjugates are held together by covalent bonds, whereas complexes are held together by noncovalent ones. This review highlights the nature of protein-phenolic interactions involving PP. The interactions of these PC with the PP in model systems are discussed, as well as their impact on the structural, functional, and health-promoting properties of PP. The PP in conjugates and complexes tend to be more unfolded than in their native state, which often improves their functional attributes. PP-PC conjugates and complexes often exhibit improved in vitro digestibility, antioxidant activity, and potential allergy-reducing activities. Consequently, they may be used as antioxidant emulsifiers, edible film additives, nanoparticles, and hydrogels in the food industry. However, studies focusing on the application of PP-PC conjugates and complexes in real foods are still scarce. Further research is therefore required to determine the structure-function relationships of PP-PC conjugates and complexes that may influence their application as functional ingredients in the food industry.
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Affiliation(s)
- Xianghui Yan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang, China
- School of Resources & Environment, Nanchang University, Nanchang, China
| | - Zheling Zeng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang, China
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang, China
| | | | - Xiaofeng Gong
- School of Resources & Environment, Nanchang University, Nanchang, China
| | - Ping Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang, China
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang, China
| | - Jiaheng Xia
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang, China
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang, China
| | - Deming Gong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang, China
- New Zealand Institute of Natural Medicine Research, Auckland, New Zealand
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17
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Zhang G, Zhu M, Liao Y, Gong D, Hu X. Action mechanisms of two key xanthine oxidase inhibitors in tea polyphenols and their combined effect with allopurinol. J Sci Food Agric 2022; 102:7195-7208. [PMID: 35727856 DOI: 10.1002/jsfa.12085] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/04/2022] [Revised: 06/21/2022] [Accepted: 06/21/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Tea polyphenols have been reported to have the effect of lowering uric acid. However, there are few studies on the inhibitory effects and molecular mechanisms of specific catechins on the urate-metabolizing enzyme xanthine oxidase (XO). In this research, multiple spectroscopic methods and computer simulations were used to determine the inhibitory ability and mechanisms of epigallocatechin gallate (EGCG) and gallocatechin gallate (GCG) on XO. RESULTS Herein, EGCG and GCG reversibly inhibited XO activity in a mixed manner, with IC50 values of 40.50 ± 0.32 and 33.60 ± 0.53 μmol L-1 , and also decreased the superoxide anion radical (O2 - ) of the catalytic system by reducing the XO molecule and inhibiting the formation of uric acid. The combination of EGCG or GCG with allopurinol showed synergistic inhibition on XO. The binding of EGCG or GCG to XO with moderate affinity formed a stable complex by hydrogen bonds and van der Waals forces. The presence of EGCG and GCG made the structure of XO more stable and compact. The two inhibitors bound to the vicinity of flavin adenine dinucleotide (FAD) in XO, hindering the entry of substrate; thus the activity of XO was suppressed. CONCLUSION Both EGCG and GCG are excellent natural XO inhibitors, and inhibited the activity of XO by occupying the channel of the substrate to enter the active center and interfering with the dual substrate reaction catalyzed by XO. These findings provide a scientific basis for the application of catechins in dietary supplements and medicines with lowering uric acid effects. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Guowen Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Miao Zhu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Yijing Liao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Deming Gong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Xing Hu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
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18
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Liu K, Zeng N, Pan J, Gong D, Zhang G. Synthesis, characterization, toxicity evaluation and inhibitory effect of hesperitin-copper (Ⅱ) complex on xanthine oxidase. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2022.120812] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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19
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Yan X, Gong X, Zeng Z, Ma M, Zhao J, Xia J, Li M, Yang Y, Yu P, Gong D, Wan D. Dextran Conjugation Improves the Structural and Functional Properties of Heat-Treated Protein Isolate from Cinnamomum camphora Seed Kernel. Foods 2022; 11:foods11193066. [PMID: 36230141 PMCID: PMC9564210 DOI: 10.3390/foods11193066] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 09/21/2022] [Accepted: 09/30/2022] [Indexed: 11/23/2022] Open
Abstract
The Cinnamomum camphora seed kernel (CCSK), with high contents of medium-chain oil (~59%) and protein (~19%), is an excellent source for a plant-based food ingredient. To broaden the application of the protein isolate (PI) from CCSK in the food industry, the Maillard reaction products (MRPs) were prepared by PI and dextran (DX) under mild wet-heating conditions (60 °C, 5 h), and the structural and functional properties of the PI-DX conjugates were investigated. The covalent bond between PI and DX was confirmed by the degree of grafting and sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Compared with the heated PI, the PI-DX conjugates had more ordered structure, with the decreased random coil content. The changes in tertiary structure of PI-DX conjugates were reflected by the results of intrinsic fluorescence and surface hydrophobicity. Moreover, PI-DX conjugates showed better solubility, emulsifying properties, thermal stability and antioxidant activities. These results provided a theoretical basis for the development of PI-based MRPs with desirable characteristics.
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Affiliation(s)
- Xianghui Yan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Resources and Environment, Nanchang University, Nanchang 330031, China
| | - Xiaofeng Gong
- School of Resources and Environment, Nanchang University, Nanchang 330031, China
| | - Zheling Zeng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
- Correspondence:
| | - Maomao Ma
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Junxin Zhao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Jiaheng Xia
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Meina Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Resources and Environment, Nanchang University, Nanchang 330031, China
| | - Yujing Yang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Ping Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Deming Gong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- New Zealand Institute of Natural Medicine Research, 8 Ha Crescent, Auckland 2104, New Zealand
| | - Dongman Wan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Food Science and Technology, Nanchang University, Nanchang 330031, China
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Zhao J, Ma M, Yan X, Zhang G, Xia J, Zeng Z, Yu P, Deng Q, Gong D. Green synthesis of polydopamine functionalized magnetic mesoporous biochar for lipase immobilization and its application in interesterification for novel structured lipids production. Food Chem 2022; 379:132148. [PMID: 35074745 DOI: 10.1016/j.foodchem.2022.132148] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2021] [Revised: 01/05/2022] [Accepted: 01/10/2022] [Indexed: 11/04/2022]
Abstract
In this study, the polydopamine functionalized magnetic mesoporous biochar (MPCB-DA) was prepared for immobilization of Bacillus licheniformis lipase via covalent immobilization. Under optimized immobilization conditions, the maximum immobilization yield, efficiency and immobilized lipase amount were found to be 45%, 54% and 36.9 mg/g, respectively. The immobilized lipase, MPCB-DA-Lipase showed good thermal stability and alkali resistance. The MPCB-DA-Lipase retained 56% initial activity after 10 reuse cycles, with more than 85% relative activity after 70 days' storage at 4 or 25 °C. The MPCB-DA-Lipase was efficiently applied in the interesterification of Cinnamomum camphora seed kernel oil and perilla seed oil, with maximum interesterification efficiency of 46%. The produced structured lipids belong to the S2U and U2S triacylglycerols, a novel medium-and long-chain triacylglycerol. These results demonstrated that the MPCB-DA-Lipase may be used as an efficient biocatalyst in lipid processing applications of food industries.
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Affiliation(s)
- Junxin Zhao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Maomao Ma
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Xianghui Yan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Guohua Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Jiaheng Xia
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Zheling Zeng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China.
| | - Ping Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China.
| | - Qiang Deng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Deming Gong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; New Zealand Institute of Natural Medicine Research, 8 Ha Crescent, Auckland 2104, New Zealand
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21
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Yan X, Zhao J, Zeng Z, Ma M, Xia J, Tian W, Zhang G, Gong X, Gong D, Yu P. Effects of preheat treatment and polyphenol grafting on the structural, emulsifying and rheological properties of protein isolate from Cinnamomum camphora seed kernel. Food Chem 2022; 377:132044. [PMID: 35008022 DOI: 10.1016/j.foodchem.2022.132044] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 12/04/2021] [Accepted: 01/01/2022] [Indexed: 11/04/2022]
Abstract
In this study, protein isolate (PI) and purified polyphenol extract (PPE) were prepared from Cinnamomum camphora seed kernel (CCSK). The effects of preheat treatment (50-90 °C) combined with polyphenol grafting (5 % PPE, w/w) on the structural, emulsifying and rheological properties of PI were investigated. Results demonstrated the preheat treatments at 80 and 90 °C significantly increased the extent of protein aggregation of PI. Fluorescence spectra and thermal behavior analysis revealed that preheat-treated PI exhibited more compact structure and higher thermal stability. Moreover, the emulsifying stability and apparent viscosity of PI were enhanced after preheat treatments at 50, 60 and 70 °C. After modification by PPE, the secondary structural changes of preheat-treated PI were confirmed by FTIR. PPE modification improved the thermal stability and antioxidant activities of preheat-treated PI. These results provide a novel way to combine the advantages of preheat treatment and polyphenol grafting in developing a novel protein ingredient.
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Affiliation(s)
- Xianghui Yan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Junxin Zhao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Zheling Zeng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China.
| | - Maomao Ma
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Jiaheng Xia
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Wenran Tian
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Guohua Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Xiaofeng Gong
- School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Deming Gong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; New Zealand Institute of Natural Medicine Research, 8 Ha Crescent, Auckland 2104, New Zealand
| | - Ping Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China.
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23
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Ma M, Zhao J, Yan X, Zeng Z, Wan D, Yu P, Xia J, Zhang G, Gong D. Synergistic effects of monocaprin and carvacrol against Escherichia coli O157:H7 and Salmonella Typhimurium in chicken meat preservation. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108480] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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24
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Xia J, Yu P, Zeng Z, Ma M, Yan X, Zhao J, Gong D, Zhang G, Wang J. Medium chain triglycerides improve lipid metabolism in obese rats by increasing the browning of adipose tissue through the sympathetic regulation. Food Funct 2022; 13:8068-8080. [DOI: 10.1039/d2fo00239f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This study aimed to determine the mechanism of medium chain triglyceride (MCT) promoting the browning of adipose tissue. High fat diet was fed to the Sprague-Dawley rats to induce obesity,...
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25
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Xia J, Yu P, Zeng Z, Ma M, Yan X, Zhao J, Gong D, Zhang G, Wang J. Effects of Medium Chain Triglycerides on Lipid Metabolism in High-fat Diet Induced Obese Rats. Food Funct 2022; 13:8998-9009. [DOI: 10.1039/d2fo01711c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This study aimed to compare effects of three different medium chain triglycerides (MCT) on lipid metabolism in obese rats. High fat diet was fed to the Sprague–Dawley rats to induce...
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26
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Tian W, Cheng D, Yan X, Zhang G, Zeng G, Bao X, Zeng Z, Yu P, Gong D. Effect of in vitro digestion of Cudrania cochinchinensis root extracts on phenolic compounds, bioactivity, bioaccessibility and cytotoxicity on HepG2 cells. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03849-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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Fakih W, Hasan H, Gong D, Ohlmann P, Morel O, Schini Kerth V, Jesel L. Thrombin and factor Xa promote premature senescence and remodeling in areas at risk of the left appendage and in atrial endothelial cells: potential modulation by SGLT1 and/or SGLT2 inhibition. Eur Heart J 2021. [DOI: 10.1093/eurheartj/ehab724.3269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Abstract
Introduction
Atrial fibrillation (AF), the most common cardiac arrhythmia, promotes prothrombotic responses particularly in the distal part of the left atrial appendage (LAA) characterized by reduced flow and low shear stress. AF occurrence and duration are closely associated with endothelial dysfunction and left atrium remodeling.
The contribution of coagulation factors thrombin and factor Xa (FXa) to LA remodeling remains poorly studied. This study investigated whether thrombin and FXa promote endothelial dysfunction and profibrotic and prothrombotic responses in the distal and proximal parts of the LAA. Since SGLT2 inhibitors have shown pronounced cardiac protection, the contribution of SGLT2 was examined.
Methods
LAAs were harvested from porcine hearts. Proximal (low stasis, high shear) and distal (high stasis, low shear) parts were cut and incubated with a coagulation factor (thrombin or FXa). Left atrial endothelial cells (AECs) were collected enzymatically, cultured and used at passage 1. The level of oxidative stress was assessed using the redox-sensitive probe dihydroethidium (DHE), fibrosis by Sirius red histological staining, senescence-associated β-galactosidase (SA-β-gal) activity using X-gal staining in tissues and the fluorogenic substrate C12FDG and flow cytometry in cells. The expression of target proteins was detected by immunofluorescence staining and Western blot analysis.
Results
The distal part of LAA displayed higher levels of oxidative stress in the endothelium and the atrial wall than the proximal part. SA-β-gal activity, ICAM-1, VCAM-1, and MMP-9 staining was more pronounced in the endothelium of the distal part compared to the proximal part whereas eNOS staining was decreased. The distal LAA wall showed higher levels of fibrosis. Western blot analysis showed higher expression levels of tissue factor (TF), VCAM-1, MCP-1, MMP-9, TGF-β and SGLT-2 in the distal part compared to the proximal one. Both thrombin and FXa increased these signals to a greater extent in the distal part of the LAA whereas the eNOS expression level was decreased. Exposure of AECs to either thrombin or FXa induced a pro-oxidant response and increased the expression level of ICAM-1, TGF-β, MMP-2, MMP-9, SGLT1 and SGLT-2. Thrombin promoted SA-β-gal activity in AECs. The selective SGLT-2 inhibitor empagliflozin and the dual SGLT1/2 inhibitor sotagliflozin prevented the pro-oxidant response and SA-β-gal activity in response to thrombin.
Conclusion
Thus, the distal part of the LAA is prematurely affected by endothelial dysfunction and senescence associated with a pro-oxidant, pro-remodeling and pro-inflammatory response that is further increased by thrombin and FXa. Hence, the coagulation cascade appears to prematurely promote atrial endothelium and wall dysfunction predominantly in areas at risk that may pave the way to thrombus formation. The findings also suggest a potential protective effect of SGLT1 and/or SGLT2 inhibition on atrial dysfunction.
Funding Acknowledgement
Type of funding sources: Private company. Main funding source(s): Unrestricted research grant from Boehringer Ingelheim Pharma GmbH & Co. KG, Biberach, Germany
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Affiliation(s)
- W Fakih
- University of Strasbourg, UMR1260 INSERM, Nanomédecine Régénérative, Centre de rechearche en biomédecine de Strasbourg, Strasbourg, France
| | - H Hasan
- University of Strasbourg, UMR1260 INSERM, Nanomédecine Régénérative, Centre de rechearche en biomédecine de Strasbourg, Strasbourg, France
| | - D Gong
- University of Strasbourg, UMR1260 INSERM, Nanomédecine Régénérative, Centre de rechearche en biomédecine de Strasbourg, Strasbourg, France
| | - P Ohlmann
- Civil Hospital/ Nouvel Hopital Civil, Strasbourg, France
| | - O Morel
- Civil Hospital/ Nouvel Hopital Civil, UMR1260 INSERM, Nanomédecine Régénérative, Centre de rechearche en biomédecine de Strasbourg, Strasbourg, France
| | - V Schini Kerth
- University of Strasbourg, UMR1260 INSERM, Nanomédecine Régénérative, Centre de rechearche en biomédecine de Strasbourg, Strasbourg, France
| | - L Jesel
- Civil Hospital/ Nouvel Hopital Civil, UMR1260 INSERM, Nanomédecine Régénérative, Centre de rechearche en biomédecine de Strasbourg, Strasbourg, France
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Matsushita K, Sato C, Bruckert C, Gong D, Hmadeh S, Fakih W, Remila L, Auger C, Jesel L, Ohlmann P, Kauffenstein G, Schini-Kerth V, Morel O. Protective effects of dapagliflozin on vascular remodeling in the carotid artery following balloon injury – potential role of angiotensin and purinergic signaling. Eur Heart J 2021. [DOI: 10.1093/eurheartj/ehab724.3409] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Abstract
Introduction
Sodium-glucose co-transporter 2 (SGLT2) inhibitors have been shown to reduce the risk of cardiovascular events independently of glycemic control. The possibility that SGLT2 inhibitors improve endothelial regeneration and vascular restenosis is unknown.
Purpose
To examine whether dapagliflozin, a selective SGLT2 inhibitor, could prevent neointima thickening induced by balloon injury and, if so, to determine the underlying mechanisms. The effect of dapagliflozin was compared to that of losartan, an angiotensin type 1 receptor (AT1R) antagonist.
Methods
Saline, dapagliflozin (1.5 mg/kg/day), or losartan (30 mg/kg/day) were administered orally for 5 weeks to male Wistar rats. Balloon injury of the left carotid artery was performed 1 week after starting the treatment and sacrificed 4 weeks later. Vascular reactivity was assessed on left (injured) and right (healthy) carotid artery rings. The extent of neointima was assessed by histomorphometric analysis, changes of target factors by immunofluorescence, RT-qPCR and histochemistry.
Results
Dapagliflozin and losartan treatments reduced neointima thickening by 32% and 27%, respectively. Blunted contractile responses to phenylephrine and relaxations to acetylcholine and down-regulation of eNOS were observed in the injured artery. These effects were not modified by the dapagliflozin or the losartan treatments. RT-qPCR investigations indicated an increased in gene expression of inflammatory (IL-1beta, ITGAM, VCAM-1), oxidative (p47phox, p22phox) and fibrotic (TGF-beta1) markers and a decreased of eNOS in the injured carotid. However, these changes were not affected by the pharmacological treatments. By contrast, significant increased levels of AT1R angiotensin receptor and NTPDase1 (CD39) ectonucleotidase were observed in the restenotic carotid artery of the dapagliflozin group. Histochemical analysis evidenced important NTPDase1 activity in the neointima.
Conclusions
Dapagliflozin effectively reduced neointimal thickening. As the contribution of AT1R and P2Y2 ATP receptor in smooth muscle cell proliferation and neointima formation has been reported in the literature, the present data suggest that dapagliflozin prevents restenosis through interfering with angiotensin and/or extracellular nucleotides signaling. SGLT2 transporter represent potential new target for limiting vascular restenosis.
Funding Acknowledgement
Type of funding sources: Private company. Main funding source(s): This work was supported by AstraZeneca
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Affiliation(s)
- K Matsushita
- University of Strasbourg, UMR1260 INSERM, Nanomédecine Régénérative, Faculté de Pharmacie, Strasbourg, France
| | - C Sato
- University of Strasbourg, UMR1260 INSERM, Nanomédecine Régénérative, Faculté de Pharmacie, Strasbourg, France
| | - C Bruckert
- University of Strasbourg, UMR1260 INSERM, Nanomédecine Régénérative, Faculté de Pharmacie, Strasbourg, France
| | - D Gong
- University of Strasbourg, UMR1260 INSERM, Nanomédecine Régénérative, Faculté de Pharmacie, Strasbourg, France
| | - S Hmadeh
- University of Strasbourg, UMR1260 INSERM, Nanomédecine Régénérative, Faculté de Pharmacie, Strasbourg, France
| | - W Fakih
- University of Strasbourg, UMR1260 INSERM, Nanomédecine Régénérative, Faculté de Pharmacie, Strasbourg, France
| | - L Remila
- University of Strasbourg, UMR1260 INSERM, Nanomédecine Régénérative, Faculté de Pharmacie, Strasbourg, France
| | - C Auger
- University of Strasbourg, UMR1260 INSERM, Nanomédecine Régénérative, Faculté de Pharmacie, Strasbourg, France
| | - L Jesel
- University Hospital of Strasbourg, Strasbourg, France
| | - P Ohlmann
- University Hospital of Strasbourg, Strasbourg, France
| | - G Kauffenstein
- University of Strasbourg, UMR1260 INSERM, Nanomédecine Régénérative, Faculté de Pharmacie, Strasbourg, France
| | - V Schini-Kerth
- University of Strasbourg, UMR1260 INSERM, Nanomédecine Régénérative, Faculté de Pharmacie, Strasbourg, France
| | - O Morel
- University Hospital of Strasbourg, Strasbourg, France
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Zhang G, Yan X, Xia J, Zhao J, Ma M, Yu P, Gong D, Zeng Z. Assessment of the effect of ethanol extracts from Cinnamomum camphora seed kernel on intestinal inflammation using simulated gastrointestinal digestion and a Caco-2/RAW264.7 co-culture system. Food Funct 2021; 12:9197-9210. [PMID: 34606534 DOI: 10.1039/d1fo01293b] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
Cinnamomum camphora seeds have multiple bioactivities. There were few studies on the effect of C. camphora seeds on intestinal inflammation in vitro and in vivo. The study aimed to investigate the effects of ethanol extracts from C. camphora seed kernel on intestinal inflammation using simulated gastrointestinal digestion and a Caco-2/RAW264.7 co-culture system. Results showed that the digested ethanol extracts (dEE) were rich in polyphenols, and a total of 17 compounds were tentatively identified using UPLC-LTQ-Orbitrap-MS/MS. dEE increased cell viability, while decreasing the production of reactive oxygen species, and the secretion and gene expression of inflammatory markers (NO, PGE2, TNF-α, IL-1β and IL-6). dEE also down-regulated NF-κB/MAPK pathway activities by suppressing the phosphorylation of relevant signaling molecules (p65, IκBα, ERK and p38), as well as the expression of TLR4 receptor protein. Furthermore, dEE may improve intestinal barrier function by increasing the TEER value, and the expression of tight junction proteins (ZO-1, claudin-1 and occludin). The results suggest the ethanol extracts from C. camphora seed kernel may have strong anti-inflammatory activities, and a potential application in the prevention or treatment of intestinal inflammation and enhancement of intestinal barrier function in organisms.
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Affiliation(s)
- Guohua Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China. .,Institute of Biological Resources, Jiangxi Academy of Sciences, Nanchang 330096, China.,Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
| | - Xianghui Yan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China. .,Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China.,School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Jiaheng Xia
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China. .,Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China.,School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Junxin Zhao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China. .,Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China.,School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Maomao Ma
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China. .,Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China.,School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Ping Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China. .,Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China.,School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Deming Gong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China. .,Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China.,New Zealand Institute of Natural Medicine Research, 8 Ha Crescent, Auckland 2104, New Zealand
| | - Zheling Zeng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China. .,Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China.,School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China
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30
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Vitto C, Donohue M, Best W, Gong D, Aurora T, Suri P. 103 Providing Post Emergency Care (ProPEr Care) Virtually. Ann Emerg Med 2021. [DOI: 10.1016/j.annemergmed.2021.09.113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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31
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Xia J, Yu P, Zeng Z, Ma M, Zhang G, Wan D, Gong D, Deng S, Wang J. Lauric Triglyceride Ameliorates High-Fat-Diet-Induced Obesity in Rats by Reducing Lipogenesis and Increasing Lipolysis and β-Oxidation. J Agric Food Chem 2021; 69:9157-9166. [PMID: 33433211 DOI: 10.1021/acs.jafc.0c07342] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Medium-chain triglycerides (MCTs) are found in limited foods. In these medium-chain oil resources, the abundance of lauric acid (LA) is the highest among medium-chain fatty acids (MCFAs), and its effects on lipid metabolism in obese rats have not been well-studied. This study aimed to determine the anti-obesity effects and mechanisms of lauric triglyceride (LT) in Sprague Dawley (SD) rats. LA and glycerin were used to synthesize LT, then LT was used to treat obese rats for 12 weeks. The results showed that LT significantly reduced the body weight, body mass index, and Lee's index in obese rats. The mRNA expression levels of the anorexic neuropeptide POMC in the hypothalamus between the LT group and the other groups were not different, while the gene expression levels of the orexigenic neuropeptides NPY and AGRP decreased significantly in the LT group. Except serum cholesterol, LT improved the serum triglyceride metabolism in the obese rats and reduced adipocyte and hepatic lipid deposition. Moreover, LT inhibited the expression of lipogenesis-related genes and proteins (SREBP-1c, ACC1, and FASN) and increased the expression of lipolysis (ATGL, HSL, and LPL) and β-oxidation (PPARα, CPT-1a, and PCG-1α) related genes and proteins in the white fat and liver. Furthermore, LT increased the mRNA expression of mitochondrial-biosynthesis-related genes (SIRT1, NRF1, and TFAM) in the liver. The results indicated that LT ameliorates diet-induced obesity in rats.
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Affiliation(s)
- Jiaheng Xia
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330031, People's Republic of China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang, Jiangxi 330031, People's Republic of China
- School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang, Jiangxi 330031, People's Republic of China
| | - Ping Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330031, People's Republic of China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang, Jiangxi 330031, People's Republic of China
- School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang, Jiangxi 330031, People's Republic of China
| | - Zheling Zeng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330031, People's Republic of China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang, Jiangxi 330031, People's Republic of China
- School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang, Jiangxi 330031, People's Republic of China
| | - Maomao Ma
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330031, People's Republic of China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang, Jiangxi 330031, People's Republic of China
- School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang, Jiangxi 330031, People's Republic of China
| | - Guohua Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330031, People's Republic of China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang, Jiangxi 330031, People's Republic of China
- School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang, Jiangxi 330031, People's Republic of China
| | - Dongman Wan
- School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330031, People's Republic of China
| | - Deming Gong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330031, People's Republic of China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang, Jiangxi 330031, People's Republic of China
- New Zealand Institute of Natural Medicine Research, 8 Ha Crescent, Auckland 2104, New Zealand
| | - Shuguang Deng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330031, People's Republic of China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang, Jiangxi 330031, People's Republic of China
- School for Engineering of Matter, Transport and Energy, Arizona State University, Tempe, Arizona 85284, United States
| | - Jun Wang
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang, Jiangxi 330031, People's Republic of China
- School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang, Jiangxi 330031, People's Republic of China
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Yan X, Zhang G, Zhao J, Ma M, Bao X, Zeng Z, Gong X, Yu P, Wen X, Gong D. Influence of phenolic compounds on the structural characteristics, functional properties and antioxidant activities of Alcalase-hydrolyzed protein isolate from Cinnamomum camphora seed kernel. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111799] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Zhao J, Ma M, Yan X, Wan D, Zeng Z, Yu P, Gong D. Immobilization of lipase on β-cyclodextrin grafted and aminopropyl-functionalized chitosan/Fe 3O 4 magnetic nanocomposites: An innovative approach to fruity flavor esters esterification. Food Chem 2021; 366:130616. [PMID: 34311240 DOI: 10.1016/j.foodchem.2021.130616] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2021] [Revised: 06/21/2021] [Accepted: 07/14/2021] [Indexed: 12/17/2022]
Abstract
The lipase from Bacillus licheniformis NCU CS-5 was immobilized onto β-cyclodextrin (CD) grafted and aminopropyl-functionalized chitosan-coated Fe3O4 magnetic nanocomposites (Fe3O4-CTS-APTES-GA-β-CD). Fourier transform infrared spectroscopy, thermogravimetry analysis, X-ray diffraction, scanning electron microscopy and transmission electron microscopy showed that not only the functionalized magnetic nanoparticles were synthesized but also the immobilized lipase was successfully produced. The immobilized lipase exhibited higher optimal pH value (10.5) and temperature (60℃) than the free lipase. The pH and thermal stabilities of the immobilized lipase were improved significantly compared to the free lipase. The immobilized lipase remained more than 80% of the relative activity at temperature of 60 ℃ and pH 12.0. The immobilized lipase also remained over 80% of its relative activity after 28 days of storage and 15 cycles of application. The application of the immobilized lipase in esterification of isoamyl acetate and pentyl valerate showed that maximum esterification efficiency was achieved in n-hexane having 68.0% and 89.2% respectively. Therefore, these results indicated that the Fe3O4-CTS-APTES-GA-β-CD nanoparticles are novel carriers for immobilizing enzyme, and the immobilized lipase can be used as an innovative green approach to the synthesis of fruity flavor esters in food industry.
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Affiliation(s)
- Junxin Zhao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Maomao Ma
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Xianghui Yan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Dongman Wan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Zheling Zeng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China.
| | - Ping Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China.
| | - Deming Gong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; New Zealand Institute of Natural Medicine Research, 8Ha Crescent, Auckland 2104, New Zealand
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34
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Zhang G, Li N, Zhang Y, Pan J, Gong D. Binding mechanism of 4-octylphenol with human serum albumin: Spectroscopic investigations, molecular docking and dynamics simulation. Spectrochim Acta A Mol Biomol Spectrosc 2021; 255:119662. [PMID: 33780895 DOI: 10.1016/j.saa.2021.119662] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 02/23/2021] [Accepted: 03/01/2021] [Indexed: 06/12/2023]
Abstract
4-Octylphenol (OP) is an environmental estrogen that can enter organisms through the food chain and cause various toxic effects. Here, the interaction between OP and human serum albumin (HSA) was explored through multipectral, molecular docking and dynamics simulation. The results showed that OP and HSA formed a ground state complex through a static quenching mechanism, and the interaction was spontaneously driven by hydrogen bonds and hydrophobic interaction forces. The binding constant at different temperatures was measured to be on the order of 105 L mol-1. Site competition experiments suggested that OP interacted with amino acid residues Lys195, Cy245 and Cys246 located at the Sudlow site I of HSA, resulting in a more stretched protein peptide. The presence of OP increased the surface hydrophobicity of HSA, and reduced the content of α-helix in HSA by 3.4%. FT-IR spectra showed that OP interacted with the C=O and C-H groups of the polypeptide backbone. Molecular docking demonstrated that OP mainly bound to Site I of HSA and hydrogen bonds participated in the interaction. In addition, molecular dynamics simulations further explored the stability and dynamic behavior of the OP-HSA complex through RMSD, RMSF, SASA and Rg.
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Affiliation(s)
- Guowen Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Na Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Ying Zhang
- Division of Accounting, Nanchang University, Nanchang 330047, China
| | - Junhui Pan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
| | - Deming Gong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
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Zhao J, Ma M, Zeng Z, Yu P, Gong D, Deng S. Production, purification and biochemical characterisation of a novel lipase from a newly identified lipolytic bacterium Staphylococcus caprae NCU S6. J Enzyme Inhib Med Chem 2021; 36:248-256. [PMID: 33327795 PMCID: PMC7751408 DOI: 10.1080/14756366.2020.1861607] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
Abstract
A novel lipase, SCNL, was isolated from Staphylococcus caprae NCU S6 strain in the study. The lipase was purified to homogeneity with a yield of 6.13% and specific activity of 502.76 U/mg, and its molecular weight was determined to be approximately 87 kDa. SCNL maintained above 80% of its initial activity at a wide range of temperatures (20-50 °C) and pH values (6-11), with an optimal temperature at 40 °C and optimal pH at 9.0 with p-nitrophenyl palmitate as a substrate. SCNL exhibited a higher residual activity than the other staphylococcal lipases in the presence of common enzyme inhibitors and commercial detergents. The lipase activity was enhanced by organic solvents (isooctane, glycerol, DMSO and methanol) and metal ions (Na+, Ba2+, Ca2+, and Mn2+). The Km and Vmax values of SCNL were 0.695 mM and 262.66 s-1 mM-1, respectively. The enzyme showed a preference for p-NP stearate, tributyrin and canola oil. These biochemical features of SCNL suggested that it may be an excellent novel lipase candidate for industrial and biotechnological applications.
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Affiliation(s)
- Junxin Zhao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.,Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang, China.,School of Food Science and Technology, Nanchang University, Nanchang, China
| | - Maomao Ma
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.,Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang, China.,School of Food Science and Technology, Nanchang University, Nanchang, China
| | - Zheling Zeng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.,Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang, China.,School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang, China
| | - Ping Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.,Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang, China.,School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang, China
| | - Deming Gong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.,Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang, China.,New Zealand Institute of Natural Medicine Research, Auckland, New Zealand
| | - Shuguang Deng
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang, China.,School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang, China.,School for Engineering of Matter, Transport and Energy, Arizona State University, Tempe, AZ, USA
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36
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Xia J, Yu P, Zeng Z, Ma M, Zhang G, Wan D, Gong D, Deng S, Wang J. High Dietary Intervention of Lauric Triglyceride Might be Harmful to Its Improvement of Cholesterol Metabolism in Obese Rats. J Agric Food Chem 2021; 69:4453-4463. [PMID: 33844520 DOI: 10.1021/acs.jafc.1c00745] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Hypercholesterolemia is often considered to be a major risk factor for atherosclerosis, and medium-chain fatty acids have been found to reduce the total cholesterol (TC) level and maintain low-density lipoprotein cholesterol (LDL-c) stability. However, we unexpectedly found that the levels of TC and LDL-c were increased in obese rats treated with high-dose lauric triglycerides (LT). The study aimed to investigate the effect and mechanism of LT on cholesterol metabolism in obese rats. Our results showed that LT intervention could reduce cholesterol biosynthesis by downregulating the expression of HMG-CoA reductase in obese rats. LT increased the expression levels of PPARγ1, LXRα, ABCA1, and ABCG8 in the liver. These results indicated that LT could improve the lipid transfer and bile acid efflux. However, LT significantly increased the expression of PCSK 9, resulting in accelerated degradation of LDLR, thus reducing the transport of very LDL (VLDL) and LDL to the liver. Together with the increased expression of NPC1L1 protein, LT impaired the uptake of VLDL/LDL by the liver and increased the reabsorption of sterols, leading to an increase in the levels of TC and LDL-c in obese rats.
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Affiliation(s)
- Jiaheng Xia
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Ping Yu
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Zheling Zeng
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China
- State Key Laboratory of Food Science and Technology, Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, School of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Maomao Ma
- State Key Laboratory of Food Science and Technology, Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, School of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Guohua Zhang
- State Key Laboratory of Food Science and Technology, Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, School of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Dongman Wan
- School of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Deming Gong
- State Key Laboratory of Food Science and Technology, Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, New Zealand Institute of Natural Medicine Research, 8 Ha Crescent, Auckland 2104, New Zealand
| | - Shuguang Deng
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, School for Engineering of Matter, Transport and Energy, Arizona State University, Tempe, Arizona 85284, United States
| | - Jun Wang
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China
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Ni M, Song X, Pan J, Gong D, Zhang G. Vitexin Inhibits Protein Glycation through Structural Protection, Methylglyoxal Trapping, and Alteration of Glycation Site. J Agric Food Chem 2021; 69:2462-2476. [PMID: 33600185 DOI: 10.1021/acs.jafc.0c08052] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
In this study, the antiglycation potential and mechanisms of vitexin were explored in vitro by multispectroscopy, microscope imaging, high-resolution mass spectrometry, and computational simulations. Vitexin was found to show much stronger antiglycation effects than aminoguanidine. The inhibition against the fluorescent advanced glycation end products was more than 80% at 500 μM vitexin in both bovine serum albumin (BSA)-fructose and BSA-methylglyoxal (MGO) models. Treated with 100 and 200 μM vitexin for 24 h, the contents of MGO were reduced to 4.97 and 0.2%, respectively, and only one vitexin-mono-MGO adduct was formed. LC-Orbitrap-MS/MS analysis showed that vitexin altered the glycated sites and reduced the glycation degree of some sites. The mechanisms of vitexin against protein glycation were mainly through BSA structural protection, MGO trapping, and alteration of glycation sites induced by interaction with BSA. These findings provided valuable information about the functional development of vitexin as a potential antiglycation agent.
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Affiliation(s)
- Mengting Ni
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Xin Song
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Junhui Pan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Deming Gong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Guowen Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
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38
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Yan X, Gao Y, Liu S, Zhang G, Zhao J, Cheng D, Zeng Z, Gong X, Yu P, Gong D. Covalent modification by phenolic extract improves the structural properties and antioxidant activities of the protein isolate from Cinnamomum camphora seed kernel. Food Chem 2021; 352:129377. [PMID: 33711730 DOI: 10.1016/j.foodchem.2021.129377] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2020] [Revised: 01/19/2021] [Accepted: 02/12/2021] [Indexed: 12/21/2022]
Abstract
In this study, protein isolate (PI) and purified phenolic extract (PPE) were prepared from Cinnamomum camphora seed kernel (CCSK). The effects of covalent modification of PI by PPE at different concentrations (1, 2, 3, 4 and 5%, w/w) were investigated with respect to structural properties and antioxidant activities of protein. Fifteen bioactive compounds in PPE were tentatively identified by UPLC-ESI-MSn. With the increase of PPE concentration, the turbidity, covalent binding rate, phenolic content and color intensity of the PI-PPE complexes were gradually increased. Fourier transform infrared spectroscopy and circular dichroism spectroscopy analysis showed that the secondary and tertiary structures of the complexes were changed and became greater order than PI. Furthermore, the complexes exhibited stronger thermal stability and antioxidant activities than those of PI. These results suggested that the protein-phenolic covalent complexes obtained from CCSK may have great potential to be used in food formulations as functional ingredients.
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Affiliation(s)
- Xianghui Yan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Yifang Gao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Shichang Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Guohua Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Junxin Zhao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Ding Cheng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Zheling Zeng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China.
| | - Xiaofeng Gong
- School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China.
| | - Ping Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Deming Gong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; New Zealand Institute of Natural Medicine Research, 8 Ha Crescent, Auckland 2104, New Zealand
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39
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Li B, Qin C, Yu J, Gong D, Nie X, Li G, Bittner R. Totally endoscopic sublay (TES) repair for lateral abdominal wall hernias: technique and first results. Hernia 2021; 25:523-533. [PMID: 33599899 DOI: 10.1007/s10029-021-02374-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2020] [Accepted: 01/22/2021] [Indexed: 11/26/2022]
Abstract
BACKGROUND The optimal surgical treatment for lateral hernias of the abdominal wall remains unclear. The presented prospective study assesses for the first time in detail the clinical value of a totally endoscopic sublay (TES) technique for the repair of these hernias. METHODS Twenty-four consecutive patients with a lateral abdominal wall hernia underwent TES repair. This technique is naturally combined with a transversus abdominis release maneuver to create a sufficient retromuscular/preperitoneal space that can accommodate, if necessary, a giant prosthetic mesh. RESULTS The operations were successful in all but one patient who required open conversion because of dense intestinal adhesion. The mean defect width was 6.7 ± 3.9 cm. The mean defect area was 78.0 ± 102.4 cm2 (range 4-500 cm2). The mean mesh size used was 330.2 ± 165.4 cm2 (range 108-900 cm2). The mean operative time was 170.2 ± 73.8 min (range, 60-360 min). The mean visual analog scale score for pain at rest on the first day was 2.5 (range 1-4). The average postoperative stay was 3.4 days (range 2-7 days). No serious complications (Dindo-Clavien Grade 2-4) were seen within a mean follow-up period of 13.3 months. CONCLUSIONS A totally endoscopic technique (TES) for the treatment of lateral hernias is described. The technique revealed to be reliable, safe and cost-effective. The first results are promising, but larger studies with longer follow-up periods are recommended to determine the real clinical value.
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Affiliation(s)
- B Li
- Department of General Surgery, Nanfang Hospital, Southern Medical University, Guangzhou, 510515, China
| | - C Qin
- Department of Hernia and Abdominal Wall Surgery, Beijing Chaoyang Hospital, Capital Medical University, Beijing, 100043, China
| | - J Yu
- Department of General Surgery, School of Medicine, Shanghai Ninth People's Hospital, Shanghai Jiao Tong University, Shanghai, 201999, China
| | - D Gong
- Department of General Surgery, The First School of Clinical Medicine of Southern Medical University, Guangzhou, 511400, China
| | - X Nie
- Department of General Surgery, The First School of Clinical Medicine of Southern Medical University, Guangzhou, 511400, China
| | - G Li
- Department of General Surgery, The First School of Clinical Medicine of Southern Medical University, Guangzhou, 511400, China.
| | - R Bittner
- Emeritus Director Marienhospital Stuttgart, Supperstr. 19, 70565, Stuttgart, Germany.
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Hu M, Zhu M, Xin L, Zhang G, Wu S, Hu X, Gong D. Change of benzo(a)pyrene during frying and its groove binding to calf thymus DNA. Food Chem 2021; 350:129276. [PMID: 33609937 DOI: 10.1016/j.foodchem.2021.129276] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2020] [Revised: 09/21/2020] [Accepted: 12/20/2020] [Indexed: 01/07/2023]
Abstract
Benzo[a]pyrene (BaP), a prototype of polycyclic aromatic hydrocarbons (PAHs) with potential mutagenicity, toxicity and carcinogenicity, is ubiquitous in deep-fried foods. Herein, the changes in eight specific PAHs (PAH8) concentration in sunflower oil during frying were investigated by gas chromatography-triple quadrupole-mass spectrometry (GC-QqQ-MS). PAH8 concentrations in sunflower oil were 23.92-27.82 μg kg-1 and increased with increasing frying time. The detected BaP levels were 3.64-4.00 μg kg-1, exceeding the upper limit (2 μg kg-1) set by European Union (EU), though below the limiting value (10 μg kg-1) in China. The interaction between BaP and calf thymus DNA (ctDNA) was explored through various spectroscopic methods and molecular docking. Melting studies, denaturation experiments, ionic strength effects and viscosity measurements indicated that BaP interacted with ctDNA primarily via groove binding as evidenced by circular dichroism analysis and molecular docking. Further gel electrophoresis assays suggested that DNA was damaged at high levels of BaP.
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Affiliation(s)
- Mingming Hu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Miao Zhu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Le Xin
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China; Bor S. Luh Food Safety Research Centre, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Guowen Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
| | - Shimin Wu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China; Bor S. Luh Food Safety Research Centre, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Xing Hu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Deming Gong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
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Zhao J, Liu S, Gao Y, Ma M, Yan X, Cheng D, Wan D, Zeng Z, Yu P, Gong D. Characterization of a novel lipase from Bacillus licheniformis NCU CS-5 for applications in detergent industry and biodegradation of 2,4-D butyl ester. Int J Biol Macromol 2021; 176:126-136. [PMID: 33548313 DOI: 10.1016/j.ijbiomac.2021.01.214] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2020] [Revised: 01/29/2021] [Accepted: 01/30/2021] [Indexed: 12/13/2022]
Abstract
Enzymatic degradation has become the most promising approach to degrading organic ester compounds. In this study, Bacillus licheniformis NCU CS-5 was isolated from the spoilage of Cinnamomum camphora seed kernel, and its extracellular lipase was purified, with a specific activity of 192.98 U/mg. The lipase was found to be a trimeric protein as it showed a single band of 27 kDa in SDS-PAGE and 81 kDa in Native-PAGE. It was active in a wide range of temperatures (5-55 °C) and pH values (6.0-9.0), and the optimal temperature and pH value were 40 °C and 8.0, respectively. The enzyme was active in the presence of various organic solvents, metal ions, inhibitors and surfactants. Both crude and purified lipase retained more than 80% activity after 5 h in the presence of commercial detergents, suggesting its great application potential in detergent industry. The highest activity was found to be towards medium- and long-chain fatty acids (C6-C18). Peptide mass spectrometric analysis of the purified lipase showed similarity to the lipase family of B. licheniformis. Furthermore, it degraded more than 90% 2,4-D butyl ester to its hydrolysate 2,4-D within 24 h, indicating that the novel lipase may be applied to degrade organic ester pesticides.
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Affiliation(s)
- Junxin Zhao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Shichang Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Yifang Gao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Maomao Ma
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Xianghui Yan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Ding Cheng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Dongman Wan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Zheling Zeng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China.
| | - Ping Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China.
| | - Deming Gong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; New Zealand Institute of Natural Medicine Research, 8 Ha Crescent, Auckland 2104, New Zealand
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Song X, Ni M, Zhang Y, Zhang G, Pan J, Gong D. Comparing the inhibitory abilities of epigallocatechin-3-gallate and gallocatechin gallate against tyrosinase and their combined effects with kojic acid. Food Chem 2021; 349:129172. [PMID: 33545599 DOI: 10.1016/j.foodchem.2021.129172] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2020] [Revised: 12/11/2020] [Accepted: 01/19/2021] [Indexed: 12/21/2022]
Abstract
Inhibition of tyrosinase activity contributes to the control of food browning and skin pigmentation diseases. Herein, the inhibitory mechanism of epigallocatechin-3-gallate (EGCG) and gallocatechin gallate (GCG) on tyrosinase were investigated. Both EGCG and GCG inhibited tyrosinase in a mixed manner with the IC50 values of 39.4 ± 0.54 μM and 36.8 ± 0.21 μM, and showed a synergism with their combination, while EGCG and GCG combined with kojic acid (IC50 = 19.2 ± 0.26 μM) exhibited antagonism and additive effect, respectively. EGCG and GCG interacted with tyrosinase mainly by hydrogen bonding and hydrophobic interactions and induced a looser conformation of tyrosinase. Molecular docking indicated that EGCG and GCG bound to the active center of tyrosinase and interacted with copper ions and key amino acid residues. Molecular dynamics simulation further characterized the structure and property of EGCG/GCG-tyrosinase complex. This study provides novel insights into the mechanism of catechins as tyrosinase inhibitors.
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Affiliation(s)
- Xin Song
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Mengting Ni
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Ying Zhang
- Division of Accounting, Nanchang University, Nanchang 330047, China
| | - Guowen Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
| | - Junhui Pan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Deming Gong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
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Li B, Yu J, Qin C, Gong D, Nie X, Li G. Retroperitoneal totally endoscopic prosthetic repair of primary lumbar hernia. Hernia 2020; 25:1629-1634. [PMID: 33206280 DOI: 10.1007/s10029-020-02334-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2020] [Accepted: 11/02/2020] [Indexed: 11/29/2022]
Abstract
PURPOSE A primary lumbar hernia is a rare entity that requires surgical management, but the preferred technique has not been established. We herein describe a standardized and reproducible retroperitoneal totally endoscopic prosthetic (TEP) repair technique for primary lumbar hernias. METHODS Ten adult patients with primary lumbar hernias underwent retroperitoneal TEP repair from February 2019 to July 2020. A sufficient retroperitoneal space was established to accommodate a non-coated polypropylene mesh to reinforce the weakened flank area, and hernia content reduction and defect closure were then performed. The patients' clinical data were prospectively collected and analyzed. RESULTS Nine patients had a primary superior lumbar hernia and one patient had a primary diffuse lumbar hernia. All operations were successfully performed without serious intraoperative complications. The mean defect area was 6.4 ± 2.8 cm2 (range 4-12 cm2), and the mean mesh area was 144.6 cm2 (range 130-180 cm2). The average operative time (skin to skin) was 49.0 ± 5.7 min (range 40-60 min), and intraoperative bleeding was minimal. The mean visual analog pain scale score at rest on the first postoperative day was 2.2 (range 2-3). The average length of postoperative stay was 1.5 days (range 1-2 days). No serious postoperative complications occurred. No recurrence, chronic pain, or mesh infection occurred during a mean follow-up period of 7.5 months. CONCLUSIONS The retroperitoneal TEP repair for primary lumbar hernias is safe, efficient, and reproducible. Anti-adhesive coated meshes and fixation tackers are not required, making this a cost-effective procedure that is worthy of recommendation.
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Affiliation(s)
- B Li
- Department of General Surgery, Affiliated Hexian Memorial Hospital of Southern Medical University, Guangzhou, 511400, China
| | - J Yu
- Department of General Surgery, Shanghai Ninth People's Hospital, School of Medicine, Shanghai Jiao Tong University, Shanghai, 201999, China
| | - C Qin
- Department of Hernia and Abdominal Wall Surgery, Beijing Chaoyang Hospital, Capital Medical University, Beijing, 100043, China
| | - D Gong
- Department of General Surgery, Affiliated Hexian Memorial Hospital of Southern Medical University, Guangzhou, 511400, China
| | - X Nie
- Department of General Surgery, Affiliated Hexian Memorial Hospital of Southern Medical University, Guangzhou, 511400, China
| | - G Li
- Department of General Surgery, Nanfang Hospital, Southern Medical University, 1838 N Guangzhou Ave, Guangzhou, 510515, China.
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Li N, Hu X, Pan J, Zhang Y, Gong D, Zhang G. Insights into the mechanism of groove binding between 4-octylphenol and calf thymus DNA. Spectrochim Acta A Mol Biomol Spectrosc 2020; 238:118454. [PMID: 32413714 DOI: 10.1016/j.saa.2020.118454] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/09/2020] [Revised: 05/04/2020] [Accepted: 05/05/2020] [Indexed: 06/11/2023]
Abstract
4-Octylphenol is an endocrine disruptor, belonging to environmental estrogens. It can be enriched in the human body through the food chain and may harm human health. Herein, we used a variety of spectroscopic techniques, molecular docking, and gel electrophoresis to study the interaction of 4-octylphenol and ctDNA. It was found that the mechanism of ctDNA quenching the endogenous fluorescence of 4-octylphenol was static quenching, and formed a complex. The negative enthalpy change (ΔH°), entropy change (ΔS°) and Gibbs free energy (ΔG°) have shown that 4-octylphenol and ctDNA spontaneously bind together under the action of hydrogen bonds and van der Waal's force. Viscosity, melting temperature and iodide quenching experiments showed that 4-octylphenol acted on the groove of ctDNA. Insignificant change in circular dichromism spectra further confirmed this binding mode. The binding sites and groups for 4-octylphenol and ctDNA interaction were identified by molecular docking. Gel electrophoresis found that 4-octylphenol at high concentrations caused DNA cleavage. Above findings may lay a theoretical foundation for understanding the toxicity mechanism of 4-octylphenol.
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Affiliation(s)
- Na Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Xing Hu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Junhui Pan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Ying Zhang
- Division of Accounting, Nanchang University, Nanchang 330047, China
| | - Deming Gong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Department of Biomedicine, New Zealand Institute of Natural Medicine Research, Auckland 2104, New Zealand
| | - Guowen Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
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Ma M, Zhao J, Zeng Z, Wan D, Yu P, Cheng D, Gong D, Deng S. Antibacterial activity and membrane-disrupting mechanism of monocaprin against Escherichia coli and its application in apple and carrot juices. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109794] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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46
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Yang J, Peng T, Huang J, Zhang G, Xia J, Ma M, Deng D, Gong D, Zeng Z. Effects of medium- and long-chain fatty acids on acetaminophen- or rifampicin-induced hepatocellular injury. Food Sci Nutr 2020; 8:3590-3601. [PMID: 32724621 PMCID: PMC7382196 DOI: 10.1002/fsn3.1641] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2020] [Revised: 04/20/2020] [Accepted: 04/24/2020] [Indexed: 11/11/2022] Open
Abstract
Drug-induced liver injury (DILI) is one of the common adverse effects of drug therapy, which is closely associated with oxidative stress, apoptosis, and inflammation response. Medium-chain fatty acids (MCFA) were reported to relieve inflammation and attenuate oxidative stress. However, little has been known about the hepatoprotective effects of MCFA in DILI. In the present study, acetaminophen (AP) and rifampicin (RFP) were used to establish DILI models in LO2 cells, and the cytoprotective effects of MCFA on hepatocellular injury were investigated. Results showed that the optimal condition for the DILI model was treatment with 10 mM AP or 600 µM RFP for 24 hr. LCFA treatment markedly reduced the cell viability and increased the activities of alanine aminotransferase, aspartate aminotransferase, and lactate dehydrogenase. Meanwhile, LCFA treatment aggravated cell apoptosis, mitochondrial dysfunction, and oxidative stress. The mRNA and protein expression levels of inflammatory cytokines (IL-1β and TNF-α) were significantly elevated by LCFA. In contrast, MCFA treatment did not significantly affect cell viability, apoptosis, oxidative, stress and inflammation, and it did not produce the detrimental effects on DILI models. Therefore, we proposed that MCFA may be more safe and suitable than LCFA as nutrition support or the selection of daily dietary oil and fat for the patients with DILI.
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Affiliation(s)
- Jun Yang
- State Key Laboratory of Food Science and TechnologyNanchang UniversityNanchangChina
- Jiangxi Province Key Laboratory of Edible and Medicinal Plant ResourcesNanchang UniversityNanchangChina
- College of Food and TechnologyNanchang UniversityNanchangChina
| | - Ting Peng
- State Key Laboratory of Food Science and TechnologyNanchang UniversityNanchangChina
- Jiangxi Province Key Laboratory of Edible and Medicinal Plant ResourcesNanchang UniversityNanchangChina
- College of Food and TechnologyNanchang UniversityNanchangChina
| | - Jiyong Huang
- State Key Laboratory of Food Science and TechnologyNanchang UniversityNanchangChina
- Jiangxi Province Key Laboratory of Edible and Medicinal Plant ResourcesNanchang UniversityNanchangChina
- School of Environmental and Chemical EngineeringNanchang UniversityNanchangChina
| | - Guohua Zhang
- State Key Laboratory of Food Science and TechnologyNanchang UniversityNanchangChina
- Jiangxi Province Key Laboratory of Edible and Medicinal Plant ResourcesNanchang UniversityNanchangChina
- College of Food and TechnologyNanchang UniversityNanchangChina
| | - Jiaheng Xia
- State Key Laboratory of Food Science and TechnologyNanchang UniversityNanchangChina
- Jiangxi Province Key Laboratory of Edible and Medicinal Plant ResourcesNanchang UniversityNanchangChina
- School of Environmental and Chemical EngineeringNanchang UniversityNanchangChina
| | - Maomao Ma
- State Key Laboratory of Food Science and TechnologyNanchang UniversityNanchangChina
- Jiangxi Province Key Laboratory of Edible and Medicinal Plant ResourcesNanchang UniversityNanchangChina
- College of Food and TechnologyNanchang UniversityNanchangChina
| | - Danwen Deng
- State Key Laboratory of Food Science and TechnologyNanchang UniversityNanchangChina
- Jiangxi Province Key Laboratory of Edible and Medicinal Plant ResourcesNanchang UniversityNanchangChina
| | - Deming Gong
- State Key Laboratory of Food Science and TechnologyNanchang UniversityNanchangChina
- Jiangxi Province Key Laboratory of Edible and Medicinal Plant ResourcesNanchang UniversityNanchangChina
- Department of BiomedicineNew Zealand Institute of Natural Medicine ResearchAucklandNew Zealand
| | - Zheling Zeng
- State Key Laboratory of Food Science and TechnologyNanchang UniversityNanchangChina
- Jiangxi Province Key Laboratory of Edible and Medicinal Plant ResourcesNanchang UniversityNanchangChina
- School of Environmental and Chemical EngineeringNanchang UniversityNanchangChina
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Lv X, Wang Q, Wang LH, Ren EF, Gong D. The inhibitory effect of citrus flavonoids naringenin and hesperetin against purine nucleoside phosphorylase: Spectroscopic, atomic force microscopy and molecular modeling studies. J Mol Liq 2020. [DOI: 10.1016/j.molliq.2020.112954] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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Yan X, Liang S, Peng T, Zhang G, Zeng Z, Yu P, Gong D, Deng S. Influence of phenolic compounds on physicochemical and functional properties of protein isolate from Cinnamomum camphora seed kernel. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105612] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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49
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Gong D, Qin C, Li B, Peng Y, Xie Z, Cui W, Lai Z, Nie X. Single-site laparoscopic percutaneous extraperitoneal closure (SLPEC) of hernia sac high ligation using an ordinary taper needle: a novel technique for pediatric inguinal hernia. Hernia 2020; 24:1099-1105. [PMID: 32266601 DOI: 10.1007/s10029-020-02180-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2020] [Accepted: 03/25/2020] [Indexed: 01/11/2023]
Abstract
PURPOSE Laparoscopic high ligation of the internal inguinal ring is an alternative procedure for treatment of pediatric inguinal hernia (PIH), with a major trend toward increasing use of extracorporeal knotting and decreasing use of working ports. We have utilized this laparoscopic technique to treat the entire spectrum of PIH (including incarcerated cases) for more than 17 years, and the technique continues to evolve and improve. We herein report our latest modification of this minimally invasive technique, namely single-site laparoscopic percutaneous extraperitoneal closure (SLPEC) of hernia sac high ligation using an ordinary taper needle, and evaluate its safety and efficacy. METHODS From July 2016 to July 2019, 790 children with indirect PIH were treated by laparoscopic surgery. All patients underwent high ligation surgery with a modified single-site laparoscopic technique mainly performed by extracorporeal suturing with an ordinary closed-eye taper needle (1/2 arc 11 × 34). The clinical data were retrospectively analyzed. RESULTS All surgeries were successful without serious complications. A contralateral patent processus vaginalis (CPPV) was found intraoperatively and subsequently repaired in 190 patients (25.4%). The mean operative time was 15 min (8-25 min) for 557 unilateral hernias and 21 min (14-36 min) for 233 bilateral hernias. The mean postoperative stay was 20 h. Minor complications occurred in five patients (0.63%) and were managed properly, with no major impact on the final outcomes. No recurrence was noted in the patients who were followed up for 6-42 months. No obvious scar was present postoperatively. CONCLUSION Modified SLPEC of hernia sac high ligation using an ordinary taper needle for repair of indirect PIH is a safe, reliable, and minimally invasive procedure with satisfactory outcome, with no special device being needed. It is easy to learn and perform and is worthy of popularization in the clinical setting.
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Affiliation(s)
- D Gong
- Department of Pediatric Surgery, Affiliated Hexian Memorial Hospital of Southern Medical University, Guangzhou, 511400, China
| | - C Qin
- Department of Hernia and Abdominal Wall Surgery, Beijing Chaoyang Hospital, Capital Medical University, Beijing, 100043, China
| | - B Li
- Department of Pediatric Surgery, Affiliated Hexian Memorial Hospital of Southern Medical University, Guangzhou, 511400, China.
| | - Y Peng
- Department of Pediatric Surgery, Affiliated Hexian Memorial Hospital of Southern Medical University, Guangzhou, 511400, China
| | - Z Xie
- Department of Pediatric Surgery, Affiliated Hexian Memorial Hospital of Southern Medical University, Guangzhou, 511400, China
| | - W Cui
- Department of Pediatric Surgery, Affiliated Hexian Memorial Hospital of Southern Medical University, Guangzhou, 511400, China
| | - Z Lai
- Department of Pediatric Surgery, Affiliated Hexian Memorial Hospital of Southern Medical University, Guangzhou, 511400, China
| | - X Nie
- Department of Pediatric Surgery, Affiliated Hexian Memorial Hospital of Southern Medical University, Guangzhou, 511400, China
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Wang R, Li N, Hu X, Pan J, Zhang G, Zeng X, Gong D. Characterizing the binding of tert-butylhydroquinone and its oxidation product tert-butylquinone with calf thymus DNA in vitro. J Mol Liq 2020. [DOI: 10.1016/j.molliq.2019.112338] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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