RESUMO
The effects of high hydrostatic pressure (HHP) treatment (100-600 MPa for 10-60 min) and thermal treatment (boiling for 10-60 min) on oligosaccharides, pinitol, and soyasapogenol A as taste ingredients in soybean (Glycine max (L.) Merr.) (cv. Yukihomare) were evaluated. Additionally, soybean-derived fatty acids such as α-linolenic acid, linoleic acid, oleic acid, palmitic acid, and stearic acid in pressurized soybeans were quantitatively analyzed. Sucrose, stachyose, and raffinose concentrations were decreased in all tested pressure and time combinations; however, pinitol concentrations were increased by specific pressure and time combinations at 100-400 MPa for 10-60 min. While the soyasapogenol A content in boiled soybeans decreased with increasing boiling time, that of pressurized soybeans was altered by specific pressure and time combinations. At the lower pressure and shorter time combinations, the essential fatty acids such as α-linolenic acid and linoleic acid showed higher contents. Stearic acid and oleic acid contents of pressurized soybeans increased at mild pressure levels (300-500 MPa). In contrast, the combination of higher pressure and longer time results in lower essential fatty acid contents. Non-thermal-pressurized soybeans have the potential to be a high-value food source with better taste due to the enrichment of low molecular weight components such as pinitol, free amino acids, and the reduction of isoflavones and Group A soyasapogenol.
RESUMO
In the central nervous system (CNS), the matrix metalloproteinase-9 (MMP-9) is induced by several factors and contributes to CNS disorders, including inflammation and neurodegeneration. Thus, the upregulation of MMP-9 has been considered to be an indicator of inflammation. Interleukin-1ß (IL-1ß) is an important proinflammatory cytokine which can induce various inflammatory factors, such as MMP-9, in many inflammatory disorders. Several phytochemicals are believed to reduce the risk of several inflammatory disorders, including the CNS diseases. Among them, the resveratrol, a principal phenolic compound of the grape, blueberry, and mulberry peels and Cassia plants, has been shown to possess several medicinal properties, including antioxidative, anti-inflammatory, and antitumor function. Herein, we used mouse-brain microvascular endothelial cells (bMECs) to demonstrate the signaling mechanisms of IL-1ß-induced MMP-9 expression via zymographic, RT-PCR, Western blot, reactive oxygen species (ROS) detection, immunofluorescence stain, and promoter reporter analyses. Then we evaluated the effects of resveratrol on IL-1ß-induced MMP-9 expression in bMECs and its mechanism of action. We first demonstrated that IL-1ß induced MMP-9 expression in bMECs. Subsequently, IL-1ß induced MMP-9 expression via ROS-mediated c-Src-dependent transactivation of EGFR, and then activation of the ERK1/2, p38 MAPK, JNK1/2, and NF-κB signaling pathway. Finally, we determined that IL-1ß-induced upregulation of MMP-9 may cause the disruption of the arranged integrity of zonula occludens-1 (ZO-1), but this could be inhibited by resveratrol. These data indicated that resveratrol may have antioxidative and brain-protective activities by reducing these related pathways of ROS-mediated MMP-9 expression and tight junction disruption in brain microvascular endothelial cells.