microRNA-125b-5p alleviated CCI-induced neuropathic pain and modulated neuroinflammation via targeting SOX11.

BACKGROUND: Increasing evidence demonstrated the involvement of microRNAs (miRNAs) in the onset and development of neuropathic pain (NP). Exploring the molecular mechanism underlying NP and identifying key molecules could provide potential targets for the therapy of NP. The function and mechanism of miR-125b-5p in regulating NP have been studied, aiming to find a potential therapeutic target for NP. METHODS: NP rat models were established by the chronic constriction injury (CCI) method. The paw withdrawal threshold and paw withdrawal latency were assessed to evaluate the establishment and recovery of rats. Highly aggressive proliferating immortalized (HAPI) micoglia cell, a rat microglia cell line, was treated with lipopolysaccharide (LPS). The M1/M2 polarization and inflammation were evaluated by enzyme-linked immunosorbent assay and western blotting. RESULTS: Decreasing miR-125b-5p and increasing SOX11 were observed in CCI rats and LPS-induced HAPI cells. Overexpressing miR-125b-5p alleviated mechanical allodynia and thermal hyperalgesia and suppressed inflammation in CCI rats. LPS induced M1 polarization and inflammation of HAPI cells, which was attenuated by miR-125b-5p overexpression. miR-125-5p negatively regulated the expression of SOX11 in CCI rats and LPS-induced HAPI cells. Overexpressing SOX11 reversed the protective effects of miR-125b-5p on mechanical pain in CCI rats and the polarization and inflammation in HAPI cells, which was considered the mechanism underlying miR-125b-5p. CONCLUSION: miR-125b-5p showed a protective effect on NP by regulating inflammation and polarization of microglia via negatively modulating SOX11.

Regulation of miR-125a expression by rs12976445 single-nucleotide polymorphism is associated with radiotherapy-induced pneumonitis in lung carcinoma patients.

BACKGROUND: The expression of miR-125 is regulated by an single-nucleotide polymorphism (SNP), rs12976445, which may be involved in the risk of pneumonitis among non-small-cell lung carcinoma patients undergoing the radiotherapy. We investigated this hypothesis via clinical data analysis and in vitro experiments. METHODS: An online microRNA (miRNA) database (www.mirdb.org) and luciferase reporter assays were used to confirm the role of transforming growth factor-ß1 (TGFB1) as a target gene of miR-125a. Quantification by real-time PCR and Western blot analysis were used to measure the expression of miRNA-125a and TGFB1 among different groups (carrying CC, CT, and TT genotypes of rs12976445) or cells transfected with a scramble control, miR-125a mimics, TGFB1 siRNA, or miR-125a inhibitors. RESULTS: We evaluated 699 NSCLC patients and found that the patients carrying the TT or CT genotype of rs12976445 had a higher risk of radiotherapy-induced pneumonitis. Computational analysis and luciferase assays validated that TGFB1 is a target gene of miR-125a. The expression level of miR-125a mRNA was significantly downregulated in the CT and TT groups, while the expression levels of TGFB1 and SMAD2 were significantly upregulated in the CC group. The expression of TGFB1 and SMAD2 was regulated by miR-125a in A549 cells. CONCLUSION: The rs12976445 SNP in miR-125a is associated with the risk of pneumonitis after in lung cancer patients undergoing the radiotherapy by regulating the expression of miR-125a and TGFB1.

Effect of deamidation-induced modification on umami and bitter taste of wheat gluten hydrolysates.

BACKGROUND: Bitter taste is the main limiting factor for various applications of protein hydrolysates. Frequently used physicochemical methods for debittering protein hydrolysates come with some undesired side effects. Deamidation-induced modification would be a very promising technique to improve the flavor of wheat gluten hydrolysates (WGHs). This study was designed to determine the effect of deamidation with certain enzymes or acid treatment on the chemical composition, bitterness and umami properties of WGHs. The difference between umami peptide and free glutamic acid on the suppression of bitterness is emphatically discussed. The optimal scheme is proposed based on the flavor of WGHs and the yield of peptides. RESULTS: The generation of umami substances suppressed bitter signal transduction. When the content of umami substances was relatively high, the umami-enhancing properties of umami peptides were obviously effective. The intensity of umami taste was high enough to further suppress bitter taste in the course of neurocognitive functioning. CONCLUSION: When WGHs were treated with Glutaminase for 180 min, the umami taste score increased from 1.62 to 4.27 and the bitter taste score decreased from 1.33 to 0.65. © 2016 Society of Chemical Industry.

Natural Additives in Wheat-Based Pasta and Noodle Products: Opportunities for Enhanced Nutritional and Functional Properties.

Pasta products and noodles have been staple foods since ancient times in many countries all over the world. These cereal products are still increasingly popular worldwide for their convenience, nutritional properties, special flavor, and taste. Pasta and noodles are essentially the same type of food but differ in their raw materials and shaping process, as well as the people and regions in the world consuming them. Many additives have been developed and are being used today in pasta and noodle products for various purposes. However, due to lack of knowledge about specific uses for some additives, they are sometimes misused by manufacturers. This can lead to opposite technological effects instead and may even cause damage to human health. Due to consumer demands, interest now focuses on natural "green" food additives with broad-spectrum functions, high effectiveness, and low toxicity. In order to provide detailed references for noodle and pasta production, as well as to provide ideas for developing new types of these products, here we summarize the types of natural additives that are being incorporated in pasta and noodle products, mainly for quality improvement and food preservation.

The Effect of Carboxymethyl Cellulose Sodium on the Proofing Tolerance and Quality of Frozen Dough Steamed Bread.

This study investigated the effects of dough proofing degree (1.1, 1.3, 1.5, and 1.7 mL/g) and carboxymethyl cellulose sodium (CMC-Na) on the quality of frozen dough steamed bread (FDSB). As the dough proofing degree was increased from 1.1 to 1.7 mL/g, the specific volume of FDSB initially increased and then decreased, with the maximum at 1.3 mL/g, and then dramatically decreased at 1.5 and 1.7 mL/g, accompanied by a harder texture and secession of crust and crumb, which were the detrimental effects brought by over-proofing. The optimal amount of CMC-Na effectively alleviated the deterioration associated with over-proofing, and the proofing tolerance of FDSB was increased from 1.3 mL/g to 1.7 mL/g. Fermentation analysis showed that CMC-Na significantly improved the extensibility and gas-holding capacity of the dough by increasing the maximum height of the dough (Hm) and the emergence time (T1) of Hm. Frequency sweep tests indicated that CMC-Na improved the plasticity of proofed dough by increasing loss factor tan δ. Significant reductions were found in peak viscosity and complex modulus G* in pasting properties tests and temperature sweep measurements, respectively, suggesting that CMC-Na influenced starch gelatinization and dough stiffening during steaming, which promoted the extension of the network structure, thus facilitating gas expansion and diffusion. These property changes theoretically explained the improvement in the proofing tolerance of FDSB by CMC-Na.

Alkali-Induced Protein Structural, Foaming, and Air-Water Interfacial Property Changes and Quantitative Proteomic Analysis of Buckwheat Sourdough Liquor.

In this study, the protein structural, foaming, and air-water interfacial properties in dough liquor (DL) ultracentrifugated from buckwheat sourdough with different concentrations of an alkali (1.0-2.5% of sodium bicarbonate) were investigated. Results showed that the alkali led to the cross-linking of protein disulfide bonds through the oxidation of free sulfhydryl groups in DL. The alterations in protein secondary and tertiary structures revealed that the alkali caused the proteins in DL to fold, decreased the hydrophobicity, and led to a less flexible but compact structure. The alkali accelerated the diffusion of proteins and decreased the surface tension of DL. In addition, the alkali notably improved the foam stability by up to 34.08% at 2.5% concentration, mainly by increasing the net charge, reducing the bubble size, and strengthening the viscoelasticity of interfacial protein films. Quantitative proteomic analysis showed that histones and puroindolines of wheat and 13S globulin of buckwheat were closely related to the changes in the alkali-induced foaming properties. This study sheds light on the mechanism of alkali-induced improvement in gas cell stabilization and the buckwheat sourdough steamed bread quality from the aspect of the liquid lamella.

Changes in rheology and components during the processing of Chinese traditional handmade hollow dried noodle.

The study of the changes in rheological properties and components during the processing of Chinese traditional handmade hollow dried noodle (HHDN) is essential to explaining the excellent quality of HHDN. The dynamic oscillation frequency sweep, stress relaxation, and uniaxial extension characteristics of the dough after kneading, stretching, and resting were investigated at six sampling points during the processing of HHDN. The result showed that stretching led to an increase in G' and G0, and a significant decrease (P < 0.05) in extensibility from 131.02 mm to 57.99 mm. Confocal laser scanning microscopy (CLSM) was used to observe the microstructure of the gluten network, which was destroyed during stretching and restored during resting. Studies of changes in components showed that the stretching process resulted in a decrease in GMP content from 3.24 (g/100 g) to 3.18 (g/100 g), and the resting process resulted in ß-sheets decreasing significantly (P < 0.05). The degree of starch pasting increased significantly (P < 0.05) after stretching. The results of the correlation analysis showed that components changes were highly correlated with the rheological properties during the processing of HHDN.

Insights into the mechanisms underlying ethanol-induced changes in the dough mechanical properties and quality characteristics of fresh noodles.

This study investigated the effects of ethanol (0 %∼6%) on the dough mechanical properties and quality characteristics of fresh noodles and elucidated the relationship between the above changes and physicochemical, structural, and molecular properties of gluten. Ethanol reduced the water absorption (from 59.00 % to 52.33 %), stability time (from 8.17 min to 3.33 min) and viscoelasticity of dough, and increased the development time, weakening degree and compliance. Ethanol also decreased the fracture stress of dough sheet, and increased fracture elongation and adhesiveness (from 46.15 g·s to 75.88 g·s). Ethanol decreased the noodles' hardness (from 5347.41 g to 4442.34 g), break force, tensile distance, and water absorption, while cooking loss was increased. SEM and CLSM showed that ethanol destroyed the compactness of internal structure and inhibited the formation of gluten network in noodles. According to the results of SE-HPLC and RP-HPLC, ethanol dissolved part of the gliadin and inhibited the polymerization of protein.

Insights into the effect mechanism of acidic pH condition on the in vitro starch digestion of black highland barley semi-dried noodles.

In this study, black highland barley semi-dried noodles (BHBSNs) were adjusted to acidic pH (5.0, 4.5, 4.0) with an acidity regulator (monosodium fumarate) for obtaining low glycemic index (GI) BHBSNs, and the changes in the in vitro starch digestion, free phenolic content, and α-amylase activity in BHBSNs were investigated. The estimated glycemic index (eGI) of BHBSNs decreased from 59.23 to 52.59, 53.89 and 53.61, respectively, as the pH was adjusted from 6.0 to 5.0, 4.5, 4.0. As the pH of BHBSNs decreased, the equilibrium hydrolysis (C∞) decreased, and kinetic coefficient (k) decreased and then increased. Compared to the control, the pH of the digestive fluid decreased during digestion with decreasing pH, and the α-amylase inhibition of BHBSNs with pH 5.0, 4.5, and 4.0 increased by 56.54 %, 75.18 %, and 107.98 %, respectively. In addition, as the pH of BHBSNs decreased, the free phenolic content and the content of released phenolics during digestion increased. Pearson correlations analysis showed that the increase in α-amylase inhibition and phenolic release during digestion induced by acidic pH was negatively correlated with the eGI and C∞ of BHBSNs. This study indicated that acidic pH condition could modulate starch digestion for preparing low GI BHBSNs.

A Review of the Impact of Starch on the Quality of Wheat-Based Noodles and Pasta: From the View of Starch Structural and Functional Properties and Interaction with Gluten.

Starch, as a primary component of wheat, plays a crucial role in determining the quality of noodles and pasta. A deep understanding of the impact of starch on the quality of noodles and pasta is fundamentally important for the industrial progression of these products. The starch structure exerts an influence on the quality of noodles and pasta by affecting its functional attributes and the interaction of starch-gluten proteins. The effects of starch structure (amylopectin structure, amylose content, granules size, damaged starch content) on the quality of noodles and pasta is discussed. The relationship between the functional properties of starch, particularly its swelling power and pasting properties, and the texture of noodles and pasta is discussed. It is important to note that the functional properties of starch can be modified during the processing of noodles and pasta, potentially impacting the quality of the end product, However, this aspect is often overlooked. Additionally, the interaction between starch and gluten is addressed in relation to its impact on the quality of noodles and pasta. Finally, the application of exogenous starch in improving the quality of noodles and pasta is highlighted.

Insights into the enhancement mechanism of immersion resistance of cooked noodles induced by wheat flour post-ripening: The view from protein cross-linking.

To overcome the problem that takeaway noodles possessed poor immersion resistance, in this study noodles were prepared from post-ripened wheat flour, and changes in textural properties, protein components, and water status of noodles were determined. The firmness and tensile distance of noodles were gradually increased by 7.40%-35.88% when wheat flour was post-ripened for 20-40 d. Afterwards, noodle textural qualities were slightly decreased. Compared with control groups, contents of glutenin macropolymer (GMP) and disulfide bonds were significantly (p<0.05) increased and protein network was also more compact, whereas the Glutenin/Gliadin ratio and free sulfhydryl groups content were significantly (p<0.05) reduced. Contents of sodium dodecyl sulfate extractable protein (SDSEP) were reduced by 3.22%-6.23%. Meanwhile, the decrease in A23 indicated that wheat flour post-ripening limited water-absorbing capacity of noodles during immersion. In conclusion, wheat flour post-ripening promoted the immersion resistance of noodles by inducing protein cross-linking, and the best post-ripening time was 20-40 d.

The pan-cancer landscape of glutamate and glutamine metabolism: A comprehensive bioinformatic analysis across 32 solid cancer types.

Glutamine metabolism is a hallmark of cancer metabolism, which matters in the progression of the tumor. This synthetic study conducted a large-scale systematic analysis at the pan-cancer level on the glutamate and glutamine metabolism (GGM) across 32 solid tumors from the TCGA database. The glutamine metabolism activity was quantified through a scoring system. This study revealed that the GGM score in tumor tissues was up-regulated in 13 cancer types (BCLA, BRCA, COAD, KICH, KIRP, LUAD, LUSC, PAAD, PRAD, READ, STAD, THYM, UCEC) and down-regulated in 4 cancer types (CHOL, GBM, LIHC, THCA), exhibiting tissue specificity. The mRNA expression levels of glutamine metabolism-related genes were relatively high, and GLUL exhibited the highest expression level. The expression levels were up-regulated with copy number amplification. ALDH18A1, PYCR1, and PYCR2 show a significant upregulation in protein levels in cancer tissues compared to normal tissues, making them potential pan-cancer therapeutic targets. For the TME related to glutamine metabolism, the GGM score exhibited significant immune and stromal environment inhibitory effects in all involved tumors. Up-regulated GGM score indicated the widespread promotion of drug resistance at the pan-cancer level. GGM score and glutamine metabolism-related genes signature tended to be risk factors for the overall survival of cancer patients.

Thirty years of 3-D urbanization in the Yangtze River Delta, China.

Accurately capturing the urbanization process is essential for planning sustainable cities and realizing the United Nations Sustainable Development Goal 11. However, until recently, most of the studies on urban expansion in the world have focused on area growth but have little knowledge of height dynamics. This study mapped the spatial distribution of urban built-up areas (UBA) in the Yangtze River Delta (YRD), one of the most urbanized regions in China, to investigate the spatio-temporal evolution in both the horizontal and vertical directions from 1990 to 2020. We coupled and analyzed the horizontal and vertical urban expansion from the 3-D perspective and identified the dominant types. The results showed that 30 cities (73.17 % of the total number of cities) were increasing in the 3-D combined expansion intensity. The decreasing cities were mainly located in Anhui Province. Despite the increasing number of skyscrapers, horizontal growth has dominated urban expansion over the past three decades. The UBA area of the YRD has grown from 4,855.30 km2 to 44,447.15 km2, while the average building height has slowly decreased by 1.26 m. Significant unevenness and differences existed in horizontal and vertical expansions of varying provinces and cities. Our study can accurately grasp the 3-D urban expansion process in the YRD and could promote the efficient development and sustainable utilization of urban land resources in China and beyond.

Comparative study about some physical properties, in vitro digestibility and immunoreactivity of soybean protein isolate for infant formula.

The objective of this study was to determine molecular weight subunit distributions of soy protein isolate (SPI) by SDS-PAGE and gel size exclusion chromatography, and further to investigate the differences of thixotropy, viscosity, in vitro digestibility and immunoreactivity of SPI for infant formula produced in Chinese domestic companies and world famous SPI manufacturers such as Dupont and Fuji. The molecular subunit distributions were analyzed by SDS-PAGE and gel size exclusion chromatography, indicating that Solae and Fuji were hydrolyzed by proteolytic enzymes. The thixotropy of Fuji and Solae significantly reduced around by 95 %, compared with those of Mantianxue and Dupont Zhengzhou. The allergen contents of Fuji and Solae strikingly decreased by 60 and 84 % respectively, in contrast to that of Mantianxue. The in vitro protein digestibility of Solae at the end of pepsin and trypsin digestion markedly increased by 11.7 and 11.3 %, respectively, in comparison to those of Mantianxue. Suitable enzymatic hydrolyzed SPIs showed lower thixotropy, viscosity, immunoreactivity and higher in vitro protein digestibility than those from the other SPIs. The lower thixotropy indicates low difficulty or shear stress in swallowing for infants. The lower immunoreactivity will improve the safety of SPI for cow milk allergic babies.

Inhibitory mechanism of sodium hexametaphosphate on enzymatic browning in yellow alkaline noodles.

The effect and mechanism of sodium hexametaphosphate (SHMP) on polyphenol oxidase (PPO) enzymatic browning in yellow alkaline noodles (YAN) were investigated. The browning degree and PPO activity in YAN or PPO solutions decreased with the SHMP concentrations increased. Variations in pH values (pH 7-8.5) adjusted by HCl or acetic acid slightly affected the PPO activity, but SHMP inhibited PPO activity more pronounced. The inhibition of SHMP on PPO activity was irreversible. SHMP formed coordinate covalent bonds with Cu2+ to make PPO inactive. HPLC analysis revealed that SHMP reduced the browning products and led to the color of PPO-catechol systems being lightened. Furthermore, SHMP inhibited browning by hampering the auto-oxidization of intermediate products due to the change in pH value. Besides, the HPLC chromatogram, UV-vis spectrum, and mass spectrometry revealed that SHMP could convert melanin (m/z 248.97, 723.5, and 836.58) to light-colored substances (m/z 137.11).

Insights into heat-induced molecular-level interactions between wheat and common buckwheat proteins.

This study investigated the heat-induced interactions between wheat and buckwheat proteins by heating wheat proteins, buckwheat albumin, globulin, and mixtures of wheat flour with buckwheat albumin/globulin at 50, 65, 80, 95, and 100 °C. The results showed that the cross-linking reactions of wheat glutenin with buckwheat albumin and globulin initiated at 80 and 95 °C, respectively. Buckwheat albumin decreased the extractability of α-gliadin by 35 % at 95 °C and 5.9 % at 100 °C. The linkage of buckwheat globulin to wheat glutelin prevented part of the wheat gliadin from linking to glutelin, resulting in the extractability of α- and γ-gliadin increased by 8.6 % and 11 % at 95 °C, respectively. The chemical forces results indicated that interactions between wheat and buckwheat proteins were primarily driven by disulfide bonds and hydrophobic interactions. This study provides a theoretical basis for better regulating the wheat-buckwheat protein network to improve the quality of buckwheat-enriched products.

Effect of sorbitol on the in vitro starch digestibility in semi-dried black highland barley noodles.

Sorbitol is commonly used in semi-dried noodles for holding water, thus extending the shelf life. This research analyzed the effect of sorbitol on the in vitro starch digestibility in semi-dried black highland barley noodles (SBHBN). In vitro starch digestion revealed that the hydrolysis extent and digestive rate decreased with increasing sorbitol addition, although its inhibition abated when added >2 %. Compared with the control, adding 2 % of sorbitol lowered the equilibrium hydrolysis (C∞) significantly (P < 0.05) from 75.18 to 66.57 % and decreased the kinetic coefficient (k) significantly (P < 0.05) by 20.29 %. Adding sorbitol increased the tightness of microstructure, relative crystallinity, V-type crystal, molecular structure order, and hydrogen bond strength of starch in cooked SBHBN. Meanwhile, gelatinization enthalpy change (ΔH) of starch in raw SBHBN was increased by adding sorbitol. In addition, the swelling power and amylose leaching in SBHBN added with sorbitol were reduced. Pearson correlations analysis observed significant (P < 0.05) correlations among short-range ordered structure, ΔH, and related in vitro starch digestion indexes of SBHBN after being added with sorbitol. These results revealed that sorbitol might form hydrogen bonds with starch, making it a potential additive to lower the eGI in starchy foods.

The effect of chitosan oligosaccharides on the shelf-life and quality of fresh wet noodles.

In this study, the effects of chitosan oligosaccharides (COS) on the microbial stability and quality properties of fresh wet noodles were evaluated. The addition of COS prolonged the shelf-life of fresh wet noodles at 4 °C by 3-6 days and effectively inhibited the growth of acidity value. However, the presence of COS increased the cooking loss of noodles significantly (P < 0.05) and decreased the hardness as well as tensile strength significantly (P < 0.05). The enthalpy of gelatinization (ΔH) was decreased by COS in the differential scanning calorimetry (DSC) analysis. Meanwhile, the addition of COS decreased the relative crystallinity of starch (from 24.93 % to 22.38 %) without changing the type of X-ray diffraction pattern, revealing that COS weakened the structural stability of starch. In addition, COS was observed to impair the development of compact gluten network by confocal laser scanning micrographs. Further, the free-sulfhydryl groups content and sodium dodecyl sulphate-extractable protein (SDS-EP) values of cooked noodles increased significant (P < 0.05), confirming the obstruction on the polymerization of gluten proteins during the hydrothermal process. Although COS adversely affected the quality of noodles, it was outstanding and feasible for the preservation of fresh wet noodles.

Humidity-controlled heat treatment of fresh spinach noodles for color preservation and storage quality improvement.

The high sensitivity to color browning during room-temperature storage was a significant factor in limiting the development of fresh spinach noodles (FSN). The practice of humidity-controlled heat treatment (HCHT) at varying temperatures, relative humidity, and time was carried out to limit enzyme activity and improve the quality of FSN. Results showed that HCHT could maximize the color preservation of fresh spinach noodle quality while effectively inactivating polyphenol oxidase and the yeasts, and mold count in FSN during storage was almost undetectable after mild conditions (80 °C). The hardness and chewiness of HCHT noodles were significantly increased, but the free sulfhydryl content was reduced. At 80 °C, 90 %, 5 min, protein structural aggregation was found in the microstructure of HCHT fresh spinach noodles. HCHT also caused partial gelatinization, as evidenced by the decrease in starch gelatinization enthalpy from 5.49 to 4.77 J/g, although the gelatinization degree of FSN was comparatively low.

The role of N6-methyladenosine methylation in PAHs-induced cancers.

Polycyclic aromatic hydrocarbons (PAHs), which are a wide range of environmental toxicants, may act on humans through inhalation, ingestion, and skin contact, resulting in a range of toxic reactions. Epidemiological studies showed that long-term exposure to PAHs in the occupational and living environment results in a substantial rise in the incidence rate of many cancers in the population, so the prevention and treatment of these diseases have become a major worldwide public health problem. N6-methyladenosine (m6A) modification greatly affects the metabolism of RNA and is implicated in the etiopathogenesis of many kinds of diseases. In addition, m6A-binding proteins have an important role in disease development. The abnormal expression of these can cause the malignant proliferation, migration, invasion, and metastasis of cancers. Furthermore, a growing number of studies revealed that environmental toxicants are one of the cancer risk factors and are related to m6A modifications. Exposure to environmental toxicants can alter the methylation level of m6A and the expression of the m6A-binding protein, thus promoting the occurrence and development of cancers through diverse mechanisms. m6A may serve as a biomarker for early environmental exposure. Through the study of m6A, we can find the health injury early, thus providing a new sight for preventing and curing environmental health-related diseases.