Two rearranged acylphloroglucinols with moderate neuroprotective effects from Hypericum ascyron Linn.

Phytochemical studies on the leaves and twigs of Hypericum ascyron Linn. led to the isolation of two previously undescribed rearranged polycyclic polyprenylated acylphloroglucinols (PPAP) with a 4,5-seco-3(2H)-furanone skeleton, named hyperascone A and B (1-2). Additionally, a known PPAP tomoeone A (3) and two known xanthones 1,3,5 -trihydroxy-6-O-prenylxanthone (4) and 3,7-dihydroxy-1,6-dimethoxyxanthone (5) were also isolated. The structures of the compounds were determined by the analysis of their spectroscopic data including HRMS, NMR and ECD. All of the five isolated compounds exhibited neuroprotective effects against MPP+ and microglia activation induced damage of SH-SY5Y cells.

Low-Grade Nasopharyngeal Papillary Adenocarcinoma.

Low-grade nasopharyngeal papillary adenocarcinoma is a rare tumor, and only a limited number of cases are reported in the literature. The case reported in this study had long-term nasal catarrh with a runny nose and was admitted to the hospital. Computed tomography (CT) examination revealed polypoid mass in the nasopharynx. Pathological examination revealed typical papillary growth pattern of glandular epithelial cells. Immunohistochemical (IHC) staining showed the tumor cells to be diffusely positive for cytokeratin 7 (CK7), vimentin, and thyroid transcription factor 1 (TTF-1). The Ki-67 proliferation index was approximately 1%. In situ hybridization for latent Ebstein-virus (EBV) injection was negative. The patient did not exhibit recurrence or metastasis of the tumor.

Quality characteristics and antioxidant activities of goat milk yogurt with added jujube pulp.

This study aimed to evaluate the effects of the added jujube pulp on the quality characteristics and antioxidant activities of goat milk yogurt (GMY) during 28 days of refrigerated storage. Four GMY formulations were prepared, each varying in the added jujube pulp amount (Y0: not containing jujube pulp; YJ3, YJ6, YJ9: containing 3, 6, 9 g of jujube pulp per 100 g GMY, respectively). There was no significant differences in the viable counts, pH values and titratable acidities of all formulations during the storage. All formulations showed the viable counts all above 106 CFU/mL over the assessed storage period. However, YJ3 exhibited the desirable hardness, adhesiveness and water holding capacity. Moreover, the addition of jujube pulp weakened greatly the goaty flavor, improving the sensory acceptance, and increased the antioxidant activities of GMY. Therefore, GMY containing jujube pulp is optional for developing a novel goat dairy product with high added values.

Changes in the nutrients of camels' milk alter the functional features of the intestine microbiota.

Heat treatment alters the nutritive quality of camels' milk and thus the intestine microbiota, but the effect of heat treatment-induced nutrient loss on the functional features of the intestine microbiota is unknown. In this study, the influence of two heat treatments of camels' milk on the intestine microbiota was investigated to establish the correlations between milk nutrients and the functional features of the intestine microbiota. Camels' milk, heat treated at low (65 °C) or high (100 °C) temperatures, was administered to mice (LM = low; HM = high); control mice received sterile distilled water (CW = control). Intestine microbiota were compared in the three groups using metagenomic-based 16S rRNA gene high throughput sequencing. The results showed that the relative abundance of probiotic genera (Akkermansia, Bifidobacterium and Lactobacillus) was significantly higher in the LM group mice than in the HM group mice, due to the high-temperature degradation of the nutrients of camels' milk. The diversity of the intestine microbiota in mice receiving milk was lower than in the control group because of the intrinsically high antimicrobial components (lactoferrin and lysozyme) detected in camels' milk. Carbohydrate digestion/absorption, and cysteine and methionine metabolism were significantly higher in the intestine microbiota of the LM group mice than in the HM group mice owing to the corresponding degradation of lactose, cysteine and methionine in camels' milk at high temperatures. Changes in the nutrients of camels' milk affected the changes in the functional features of the intestine microbiota. This research suggests that low temperature heat treatment achieves nutrient preservation, but also encourages probiotic genera.

Consumption of Goats' Milk Protects Mice From Carbon Tetrachloride-Induced Acute Hepatic Injury and Improves the Associated Gut Microbiota Imbalance.

Drugs used to treat liver diseases have serious side effects; it is important to search for safe functional foods with hepatoprotective functions and few side effects. In this study, potential hepatoprotective effects of goats' milk and cows' milk on mice with CCl4-induced acute hepatic injury were evaluated. We also elucidated the role of goats' and cows' milk on the regulation of CCl4-induced gut microbiota imbalance. In mice with liver damage induced by CCl4, administration of goats' milk for 7 days prior to injection of CCl4 had beneficial effects on the indicators of liver damage within 1 day: the area of liver necrosis was small; activity of alanine transaminase (ALT) and aspartate transaminase (AST) and expression of the genes CYP2E1 and TNF-α were lower than that of model group of mice. By 7 days after CCl4 injection, there were no significant differences in liver damage indicators (ALT, AST, malondialdehyde, superoxide dismutase, and glutathione) between the goats' milk group, which continued to receive goats' milk, and the untreated control group of mice showing that goats' milk continued to protect against liver damage. Throughout the entire experiment, the community of gut microbes from mice in the goats' milk treatment was more similar to the untreated control group than to the cows' milk group and the model group, indicating that intake of goats' milk prior and post-CCl4 injection effectively prevented and alleviated the intestinal microbial disorder that caused by CCl4 in mice. Our research suggests that goats' milk could be developed as a potential functional food to prevent/protect against liver injury.