Sulfated Chinese yam polysaccharide exert anti-inflammatory potential via MAPK/NF-κB signaling pathways in a co-culture system and LPS-induced acute inflammatory mice model.

Our previous study has demonstrated that sulfated Chinese yam polysaccharide (SCYP) can improve immunomodulatory activity in Raw 264.7 cells. However, its anti-inflammatory is little known. In this study, the anti-inflammatory effects of SCYP were systematically investigated via the Lipopolysaccharides (LPS)-induced Raw264.7 cell model, Caco-2/Raw264.7 co-culture system, and acute inflammation mice model. The results suggested SCYP promoted the cell proliferation and have no toxicity in Raw264.7 and Caco-2 cells at the concentration of 200 µg/mL. Moreover, when treated with SCYP, the production of pro-inflammatory cytokines (interleukin [IL]-1ß, IL-6, and tumor necrosis factor-α) reduced significantly in Raw264.7 via the MAPK/NF-κB pathway. In the Caco-2/Raw264.7 co-cultured system, SCYP could regulate inflammation reaction by improving intestinal barrier, which might prevent systemic inflammation. Further, systemic inflammation was alleviated by SCYP in LPS-induced acute inflammation mice through MAPK/NF-κB pathway. PRACTICAL APPLICATION: These results supported that SCYP may be used as an anti-inflammation agent in the functional food field.

Effects of enzyme hydrolysis-assisted fibrillation treatment on the solubility, emulsifying properties and antioxidant activity of rice protein.

This work aimed to explore the changes of rice protein (RP) in solubility, emulsifying properties, and antioxidant activity after the enzyme hydrolysis-assisted fibrillation dual modification. Results showed that enzyme hydrolysis by papain and fibrillation treatments significantly affected the secondary and tertiary structures of RP. The modified proteins, including RP hydrolysate (RPH), RP nanofibrils (RPN), and RPH nanofibrils (RPHN), demonstrated enhanced solubility and antioxidant activity compared to RP, with RPHN exhibiting the superior performance. The emulsifying capacity of RPH, RPN, and RPHN increased by 9.55 %, 22.86 %, and 26.57 %, respectively, compared to that of RP. Furthermore, RPHN displayed the highest emulsion stability index. Nanoemulsion stabilized by RPHN showed enhanced centrifugal, storage, and oxidative stabilities. Neither RPHN nor RPN exhibited cytotoxicity to human cell lines, and could provide nutrients for cells. Overall, the functional properties and antioxidant activity of RP were significantly improved by enzyme hydrolysis-assisted fibrillation dual modification. This study may provide reference for the development and utilization of nanofibrils from plant proteins.

Antioxidant amyloid fibril derived from rice protein hydrolysate as stabilizer towards preparing high-stable emulsion.

An antioxidant amyloid fibril was prepared as an emulsifier by fibrillating limited enzymatic hydrolysis-modified rice protein (HRP). The purpose of this study was to investigate the feasibility of using fibrillated HRP to stabilize oil-in-water emulsion. A free radical scavenging assay revealed that the antioxidant activity of fibrillated HRP was 2.09 times higher than that of native rice protein. Fibrillated HRP demonstrated a marked reduction in interfacial tension, increased surface hydrophobicity and contact angle (> 80°), and rapid adsorption to the interface, with 35.34 ± 2.43% interfacial adsorbed protein content. The fibrillated HRP barriers resisted environment stresses such as NaCl, pH variations, long-term storage, while reducing lipid oxidation degree. Additionally, fibrillated HRP-based emulsion was more effective in protecting ß-carotene from degradation compared to other samples. These findings provide theoretical support for the development of rice protein-based antioxidant emulsifiers and modification of emulsifying properties of plant proteins.

Modulation of Human Gut Microbiota In Vitro by Inulin-Type Fructan from Codonopsis pilosula Roots.

Inulin-type fructan (ITF) defined as a polydisperse carbohydrate consisting mainly of ß-(2-1) fructosyl-fructose links exerts potential prebiotics properties by selectively stimulating the growth of Bifidobacterium and Lactobacillus. This study reported the modulation of human gut microbiota in vitro by ITF from Codonopsis pilosula roots using 16S ribosomal RNA gene sequencing. The microbiota community structure analysis at genus levels showed that 50 mg/mL ITF significantly stimulated the growth of Prevotella and Faecalibacterium. LEfSe analysis showed that ITF at 25 and 50 mg/mL primarily increased the relative abundance of genera Parabacteroides and Alistipes (LDA Score > 4), and genera Prevotella and Faecalibacterium (LDA Score > 4) as well as Acidaminococcus, Megasphaera, Bifidobacterium and Megamonas (LDA Score > 3.5), respectively. Meanwhile, ITF at 25 and 50 mg/mL exhibited the effects of lowering pH values of samples after 24 h fermentation (p < 0.05). The results indicated that ITF likely has potential in stimulating the growth of Prevotella and Faecalibacterium as well as Bifidobacterium of human gut microbiota.

Evaluation of potentially harmful Maillard reaction products in different types of commercial formulae.

Pasteurisation and spray drying are critical steps to ensure the safety and shelf-life of formulae, but these treatments also induce formation of some potentially harmful Maillard reaction products. In this study, the occurrence of potentially harmful Maillard reaction products and proximate compositions in different commercial formulae were analysed. Our results showed that infant formulae had significantly higher concentrations of furosine, Nε-(carboxymethyl)lysine (CML) and Nε-(carboxyethyl)lysine (CEL) than follow-on/toddler formula. Specialty formulae had higher concentrations of glyoxal and CML than other types of formulae. Correlation analysis indicated that concentrations of 5-hydroxymethylfurfural, 3-deoxyglucosone, CML and CEL were closely related to fat contents. These results provided insight into concentrations of potentially harmful Maillard reaction products in different types of formulae and provide a theoretical basis for further optimisation of processing.

Phytosterols: Physiological Functions and Potential Application.

Dietary intake of natural substances to regulate physiological functions is currently regarded as a potential way of promoting health. As one of the recommended dietary ingredients, phytosterols that are natural bioactive compounds distributed in plants have received increasing attention for their health effects. Phytosterols have attracted great attention from scientists because of many physiological functions, for example, cholesterol-lowering, anticancer, anti-inflammatory, and immunomodulatory effects. In addition, the physiological functions of phytosterols, the purification, structure analysis, synthesis, and food application of phytosterols have been widely studied. Nowadays, many bioactivities of phytosterols have been assessed in vivo and in vitro. However, the mechanisms of their pharmacological activities are not yet fully understood, and in-depth investigation of the relationship between structure and function is crucial. Therefore, a contemporaneous overview of the extraction, beneficial properties, and the mechanisms, as well as the current states of phytosterol application, in the food field of phytosterols is provided in this review.

Large and small amplitude oscillatory shear techniques evaluate the nonlinear rheological properties of Ficus pumila polysaccharide -wheat starch gel.

Polysaccharides are used in starch-based product formulations to enhance the final quality of food products. This study examined the interaction mechanisms in Ficus pumila polysaccharide (FPP) and wheat starch (WS) gel systems with varying FPP concentrations using linear and nonlinear rheological analysis. Physicochemical structural analyses showed non-covalent FPP-WS interactions, strengthening hydrogen bonding between molecules and promoting water binding and ordered structure generation during WS gel aging. Small amplitude oscillatory shear analyses revealed that elevated FPP concentrations led to increased storage modulus (G'), loss modulus (G"), critical strains (From 29.02 % to 53.32 %) and yield stresses (From 0.94 Pa to 30.97 Pa) in the WS gel system, along with improved resistance to deformation and short-term regeneration. In the nonlinear viscoelastic region, FPP-WS gels shifted from elastic to viscous behavior. Higher FPP concentrations displayed increased energy dissipation, strain hardening (S>0, e3/e1 > 0) and shear thinning (T<0, v3/v1<0). FPP contributes more nonlinearity in the dynamic flow field as showed by the high harmonic ratio, with a larger I3/I1 values overall. This study highlights FPP's potential in starch gel food processing, and offers a theoretical basis for understanding hydrocolloid-starch interactions.

Food Polysaccharides and Proteins: Processing, Characterization, and Health Benefits.

Natural macromolecular substances are prevalent in the organs of plants and animals, such as polysaccharides, resins, proteins, etc [...].

Effects of synergistic modification using alkalis and guar gum on the pasting, rheological, and microstructural properties of germinated highland barley starch gels.

Germination treatment of highland barley enhances its nutritional value while weakening the starch gel properties. This study aims to enhance the characteristics of germinated highland barley starch (GBS) by exploring the synergistic effects of two alkalis (Na2CO3 and NaHCO3) and guar gum (GG) on GBS gel properties. The combined action of alkalis and GG significantly improved the peak viscosity, setback viscosity, and hardness compared with GG alone. The highest G' and G" reached 998 and 204 Pa at 0.4% Na2CO3 addition, which were increased by nearly 44% and 50%, respectively. Fourier-transform infrared spectral analysis revealed that the alkalis strengthened interaction forces, particularly with intensified absorption peaks at 3200-3700 cm-1 and 1550-1750 cm-1. The Na2CO3 and NaHCO3 reduced the spin-spin relaxation time (T2), resulting in a dense starch gel network. This study contributes to enhancing the market application of GBS and offers innovative insights for modifying other starches.

Structural changes of rice starch-anthocyanins complexes (V-type) and its impact on gut microbiotas and potential metabolic pathways during in vitro fermentation.

This study explored the differences in the in vitro fermentation properties of rice starch (RS) and rice starch-anthocyanins complexes (RS-A). Structural characterization suggested that RS and RS-A complexes showed a V-type crystalline structure. The degree of order (DO) and degree of double helix (DD) values of RS and RS-A complexes were enhanced after fermentation. Moreover, the RS-A complexes could improve the relative abundance of Bacteroidetes, Ruminococcaceae, and up-regulate gut microbiota diversity to maintain gut homeostasis. Relative abundance of potential metabolic pathways, such as energy metabolism, digestion system, and carbohydrate degradation overexpressed in the presence of RS-A complexes. The results demonstrated that the RS-A complexes had slower fermentation rates contributing to the transport of the formed short-chain fatty acid (SCFA) to the end of the colon and that the crystallinity might be a factor influencing the utilization of the starch matrix by the gut microbiota for SCFA formation.

Resveratrol-loaded pH-responsive Mesona chinensis polysaccharides-zein nanoparticles for effective treatment of ulcerative colitis.

BACKGROUND: Resveratrol (Res) is promising food functional factor with favorable antioxidant and anti-inflammatory properties, although its poor water solubility and low bioavailability limit extensive application. Therefore, in combination with another promising polysaccharide (Mesona chinensis polysaccharides, MCP), Res-loaded food nanocarriers (ResNPs) were developed to increase its water solubility, bioactivity and targeting properties. ResNPs were then applied to alleviate dextran sulfate sodium (DSS)-induced ulcerative colitis. RESULTS: Resveratrol can be well encapsulated in MCP-based nanoparticles in an amorphous state, improving its water solubility. ResNPs showed pH-response controlled release behavior in the gastrointestinal tract and increased the enrichment of Res in the colon. In vivo experiments of ResNPs against DSS-induced ulcerative colitis (UC) revealed that ResNPs significantly improved UC symptoms, modulated intestinal inflammation and down-regulated oxidative stress levels compared to free Res. ResNPs also play an positive role with respect to inhibiting the mitogen-activated protein kinase pathway and promoting the expression of tight junction proteins. In addition, ResNPs improved the species composition and relative abundance of intestinal flora in UC mice, which effectively regulated the balance of intestinal flora and promoted the production of short-chain fatty acids. CONCLUSION: These results suggest that MCP-based nanoparticles can effectively improve the solubility of resveratrol and enhance its in vivo bioactivity. Moreover, the present study also provides a new strategy for the prevention and treatment of UC with food polyphenol. © 2024 Society of Chemical Industry.

Effects of Endogenous Antioxidants in Camellia Oil on the Formation of 2-Monochloropropane-1, 3-diol Esters and 3-Monochloropropane-1,2-diol Esters during Thermal Processing.

2-Monochloropropane-1, 3-diol (2-MCPD) esters and 3-monochloropropane-1,2-diol (3-MCPD) esters, a class of substances potentially harmful to human health, are usually formed during the refining of vegetable oils under high temperature. The effects of endogenous antioxidants in vegetable oils on the formation of 2- and 3-MCPD esters is still unknown. In this study, the effects of endogenous antioxidants (α-tocopherol, stigmasterol and squalene) on the formation of 2- and 3-MCPD esters in model thermal processing of camellia oil were investigated. The possible formation mechanism of 2- and 3-MCPD esters was also studied through the monitoring of acyloxonium ions, the intermediate ions of 2- and 3-MCPD esters formation, and free radicals by employing infrared spectra and electron paramagnetic resonance (EPR), respectively. The results indicated that the addition of α-tocopherol had either promoting or inhibiting effects on the formation of 2- and 3-MCPD esters, depending on the amount added. Stigmasterol inhibited the formation of 3-MCPD ester and 2-MCPD ester at low concentrations, while promoting their formation at high concentrations. Squalene exhibited a promotional effect on the formation of 3-MCPD ester and 2-MCPD ester, with an increased promotion effect as the amount of squalene added increased. The EPR results suggested that CCl3•, Lipid alkoxyl, N3• and SO3• formed during the processing of camellia oil, which may further mediate the formation of chlorpropanol esters. This study also inferred that squalene promotes the participation of the free radical in chlorpropanol ester formation.

Effects of three different polysaccharides on the sol gel-behavior, rheological, and structural properties of tapioca starch.

The sol-gel behavior of tapioca starch (TS) plays a crucial role in the processing and quality control of flour-based products. However, natural tapioca starch has low gel strength and poor viscosity, which tremendously limits its application. To solve this problem, this study investigated the effects of κ-carrageenan (KC), konjac gum (KGM), and Mesona chinensis Benth polysaccharide (MCP) on the pasting behavior, rheological, and structural properties of tapioca starch. KC, KGM, and MCP significantly increased the viscosity of TS. With the exception of high-concentration KGM (0.5 %), all other blending systems showed decrease in setback. This may be attributed to the stronger effect of the high-concentration KC (0.5 %) and MCP (0.5 %) functional groups interacting with starch. KC, KGM, and MCP effectively improved the dynamic modulus (G' and G") of TS gel and were effective in increasing the gel strength and hardness of TS. The FT-IR analysis indicated that the short-range order of TS was mainly influenced by polysaccharides through non-covalent bonding interactions. Furthermore, it was confirmed that three polysaccharides could form dense structures by hydrogen bonding with TS. Similarly, more stable structure and pore size were observed in the microstructure diagram.

Anthocyanins-natural pigment of colored rice bran: Composition and biological activities.

Rice by-products are a potential source of various bioactive substances with great processing potential, which are receiving increasing attention. Among them, rice bran is a by-product of rice milling, with high nutritional value and health benefits. Colored rice bran contains a large amount of anthocyanins responsible for color and bioactivities. And anthocyanins are often added to foods as a natural pigment, serving to enhance both the visual appeal and nutritional value. Recent advances in the composition and bioactivities of four common colored rice bran anthocyanins (black, purple, red, and purple red rice) are reviewed in this paper. Rice bran anthocyanins have been confirmed to exhibit biological potential for human health, with their main biological activities being antioxidant, anti-atherosclerosis, anti-cancer, neuroprotective, retinoprotective, immunomodulatory, anti-aging and anti-obesity effects. The structure of anthocyanins determines their biological activities. The anthocyanins composition of rice bran with different colors varied greatly, while that of rice bran with the same color is also slightly different, which is attributed to the rice varieties, growing environment and cropping conditions. However, it remains necessary to conduct further clinical studies to support the health activities of anthocyanins. The present review provides information value for the further development and comprehensive utilization of rice bran anthocyanins.

Antioxidant stability and in vitro digestion of ß-carotene-loaded oil-in-water emulsions stabilized by whey protein isolate-Mesona chinensis polysaccharide conjugates.

The aim of this study was to investigate the delivery of functional factor ß-carotene by emulsion stabilized with whey protein isolate-Mesona chinensis polysaccharide (WPI-MCP) conjugate. Results showed that the WPI-MCP complex had better antioxidant properties than WPI. Correspondingly, the emulsions stabilized by this complex also had better oxidative stability compared with protein emulsions alone. The particle size of WPI-MCP emulsion was smaller and had a better stability when MCP was added at 0.2 % (w/v). The sizes of WPI-MCP and WPI emulsions were 3594.33 and 7765.67 nm at pH 4, indicating improved emulsion stability around isoelectric point of WPI. At different NaCl concentrations, the absolute values of zeta-potential of WPI-MCP emulsions were larger than that of WPI emulsions except 0.1 % (mol/L) NaCl. The sizes of WPI and WPI-MCP emulsions were 2384.32 and 790.12 nm, respectively. During in vitro digestion, WPI-MCP stabilized emulsions slowed down the release of free fatty acids and achieved about 80 % bioaccessibility of ß-carotene, indicating that WPI-MCP-stabilized emulsions encapsulating ß-carotene can effectively control the release of bioactive substances. These studies have potential significance and value for the construction of food-grade emulsion delivery system.

Effect of purple red rice bran anthocyanins on pasting, rheological and gelling properties of rice starch.

Purple red rice bran (PRRBA), a by-product of the rice polishing process, is frequently thrown away, resulting in a waste of resources. This study investigated the effects of PRRBA on the pasting, rheological property, chemical structure, microstructure, and water migration of rice starch. The results demonstrated that the peak viscosity (PV), final viscosity (FV), and activation energy (retrogradation energy) of rice starch were all decreased by a dose of PRRBA. Furthermore, the gel strength and hardness of rice starch were positively correlated with the addition of PRRBA. Rice starchs particle size distribution can be improved by PRRBA, which may be a result of the non-covalent bonds that exist between PRRBA and rice starch. The addition of PRRBA resulted in a decrease in the spin relaxation time (T2) of rice starch, from 259.7 to 143.6 ms. This can be attributed to that PRRBA improved the water-holding capacity of rice starch. These results could contribute to the development of high-value-added products of PRRBA and facilitate the application of anthocyanins in starch-based foods.

Effect of duck interferon-α and an anti-cap protein polyclonal antibody against duck circovirus.

Duck circovirus (DuCV) is one of the most prevalent viruses in the duck breeding industry, and causes persistent infection and severe immunosuppression. Currently, there is a serious lack of prevention and control measures and no commercial vaccine against DuCV. Therefore, effective antiviral drugs are important for treating DuCV infection. Interferon (IFN) is an important component of antiviral innate immunity, but it remains unclear whether duck IFN-α has a clinical effect against DuCV. Antibody therapy is an important way to treat viral infections. The DuCV structural protein (cap) is immunogenic, and it remains to be determined whether an anti-cap protein antibody can effectively block DuCV infection. In this study, the duck IFN-α gene and the DuCV structural protein cap gene were cloned, expressed and purified in Escherichia coli to prepare duck recombinant IFN-α and the cap protein. Then, rabbits were immunized with the recombinant cap protein to prepare a rabbit polyclonal antibody. This study investigated the antiviral effect of duck recombinant IFN-α and the anti-cap protein antibody and their combined effect on Cherry Valley ducks infected with DuCV. The results showed that the treatment significantly alleviated the clinical symptoms of immune organ atrophy and immunosuppression compared with the control. The histopathological damage of the target organs was alleviated, and replication of DuCV in the immune organs was significantly inhibited. The treatment also reduced the damage caused by DuCV to the liver and immune function, and increased the level of the DuCV antibody in the blood, thereby improving antiviral activity. Notably, the combination of duck IFN-α and the polyclonal antibody completely blocked DuCV infection after 13 days under the experimental conditions, showing a better inhibitory effect on DuCV infection than single treatments. These results showed that duck recombinant IFN-α and the anti-cap protein antibody can be used as antiviral drugs to clinically treat and control DuCV infection, particularly the vertical transmission of the virus in breeding ducks.

Rheology, Texture and Swallowing Characteristics of a Texture-Modified Dysphagia Food Prepared Using Common Supplementary Materials.

A dysphagia diet is a special eating plan. The development and design of dysphagia foods should consider both swallowing safety and food nutritional qualities. In this study, the effects of four food supplements, namely vitamins, minerals, salt and sugar, on swallowing characteristics, rheological and textural properties were investigated, and a sensory evaluation of dysphagia foods made with rice starch, perilla seed oil and whey isolate protein was carried out. The results showed that all the samples belonged to foods at level 4 (pureed) in The International Dysphagia Diet Standardization Initiative (IDDSI) framework, and exhibited shear thinning behavior, which is favorable for dysphagia patients. Rheological tests showed that the viscosity of a food bolus was increased with salt and sugar (SS), while it decreased with vitamins and minerals (VM) at shear rates of 50 s-1. Both SS and VM strengthened the elastic gel system, and SS enhanced the storage modulus and loss modulus. VM increased the hardness, gumminess, chewiness and color richness, but left small residues on the spoon. SS provided better water-holding, chewiness and resilience by influencing the way molecules were connected, promoting swallowing safety. SS brought a better taste to the food bolus. Dysphagia foods with both VM and 0.5% SS had the best sensory evaluation score. This study may provide a theoretical foundation for the creation and design of new dysphagia nutritional food products.

Sulfated Chinese Yam Polysaccharides Alleviate LPS-Induced Acute Inflammation in Mice through Modulating Intestinal Microbiota.

This study aimed to test the preventive anti-inflammatory properties of Chinese yam polysaccharides (CYP) and sulfated Chinese yam polysaccharides (SCYP) on LPS-induced systemic acute inflammation in mice and investigate their mechanisms of action. The results showed that SCYP can efficiently reduce plasma TNF-α and IL-6 levels, exhibiting an obvious anti-inflammation ability. Moreover, SCYP reduced hepatic TNF-α, IL-6, and IL-1ß secretion more effectively than CYP, and significantly altered intestinal oxidative stress levels. In addition, a 16S rRNA gene sequencing analysis showed that CYP regulated the gut microbiota by decreasing Desulfovibrio and Sutterella and increasing Prevotella. SCYP changed the gut microbiota by decreasing Desulfovibrio and increasing Coprococcus, which reversed the microbiota dysbiosis caused by LPS. Linear discriminant analysis (LDA) effect size (LEfSe) revealed that treatment with CYP and SCYP can produce more biomarkers of the gut microbiome that can promote the proliferation of polysaccharide-degrading bacteria and facilitate the intestinal de-utilization of polysaccharides. These results suggest that SCYP can differentially regulate intestinal flora, and that they exhibit anti-inflammatory effects, thus providing a new reference to rationalize the exploitation of sulfated yam polysaccharides.

Hexavalent chromium disrupts the skin barrier by targeting ROS-mediated mitochondrial pathway apoptosis in keratinocytes.

Hexavalent chromium (Cr(VI)), a toxic heavy metal, is ubiquitous in daily life. Exposure to this toxic substance in occupational settings can cause dermatitis and cancer. As the body's largest organ, the skin plays a crucial role in protecting the organism against external aggressions. While previous studies have focused on the effects of Cr(VI) on skin inflammation, this study investigates the potential toxicity of Cr(VI) from the skin barrier and integrity perspective. The in vivo results of this study showed that mice exposed to Cr(VI) experienced skin deterioration and hemorrhaging, as well as a reduction in the thickness of the collagen fiber layer. TUNEL and Occludin staining results revealed that Cr(VI)'s toxicity primarily targeted keratinocytes. Experiments in vitro demonstrated that Cr(VI) treatment decreased the activity of HaCaT cells, altered cell morphology, and increased LDH secretion. Further research revealed that Cr(VI) could modify membrane permeability, impair membrane integrity, and reduce the protein expression of ZO-1 and Occludin. In addition, it was discovered that Cr(VI) promoted cell apoptosis and inhibited AKT activation. However, the addition of a caspase inhibitor and an AKT activator prevented Cr(VI)-induced injury to the cell membrane barrier, indicating that apoptosis plays a crucial role in this process. The addition of three apoptotic pathway inhibitors, confirmed that Cr(VI) damaged the cell barrier through ROS-mediated mitochondrial pathway apoptosis. Moreover, the use of a ROS inhibitor significantly reduced Cr(VI)-induced apoptosis and cell barrier injury. In conclusion, this study provides an experimental foundation for the treatment of skin injury caused by Cr(VI).