Zerumbone exhibits anti-inflammatory effects by suppressing eicosanoid signaling: Evidence from LPS-induced peripheral blood leukocytes.

Zerumbone, a sesquiterpene isolated from Zingiber zerumbet, has many bioactivities, exhibiting anti-inflammatory properties. However, the effect of zerumbone on the eicosanoid signaling pathway has yet to be examined. Here, we deciphered the anti-eicosanoid properties of zerumbone isolated from ginger. The molecular interaction between zerumbone and eicosanoid metabolizing enzymes (COX-2, 5-LOX, FLAP, and LTA4-hydrolase) and receptors (EP-4, BLT-1, and ICAM-1) along with NOS-2 were assessed using Auto-Dock 4.2 and visualized by chimera and Liggplot+ software. Further, the leukocytes were treated with zerumbone (1-20 µM) and activated using bacterial lipopolysaccharide (LPS-10 nM). The oxidative stress (OS) markers, antioxidant enzymes, and the eicosanoid pathway mediators such as COX-2, 5-LOX, BLT-1, and EP-4 were assessed. The molecular interaction of zerumbone with eicosanoids showed a higher binding affinity with mPGES-1, followed by NOS-2, FLAP, COX-2, LTA-4-hydrolase, and BLT-1. The concentration of 5 µM zerumbone effectively prevented the generation of reactive oxygen species (ROS) and nitric oxide (NO). Likewise, zerumbone significantly (p<0.05) inhibited COX-2, 5-LOX, NOS-2, EP-4, BLT-1, and ICAM-1 expression in LPS-induced peripheral blood leukocytes from rats. Further, the zerumbone treatment on the human PBMCs activated with LPS showed significant inhibition in the expression of ICAM1, COX-2, 5-LOX, and the generation of inflammatory cytokines compared to the control. Overall, the data presented infers that zerumbone positively modulates critical enzymes and receptors of eicosanoids in leukocytes activated with lipopolysaccharides. Thus, zerumbone can be a potential anti-eicosanoid drug in managing inflammation.

Flavor profile and role of macromolecules in the flavor generation of shrimp meat and valorization of shrimp by-products as a source of flavor compounds: a review.

Shrimps are a widely cultivated species among crustaceans worldwide due to their nutritional profile and delicacy. Because of their unique flavor, shrimp-based food products are gaining consumer demand, so there is a need to understand the flavor chemistry of shrimp meat. Further, the processing and macromolecules of shrimp meat play a significant role in flavor generation and suggest a focus on their research. However, shrimp processing generates a large amount of solid and liquid waste, creating disposal problems and environmental hazards. To overcome this, utilizing these waste products, a rich source of valuable flavor compounds is necessary. This review comprehensively discusses the nutritional aspects, flavor profile, and role of macromolecules in the flavor generation of shrimp meat. Besides, recent trends in analyzing the aroma profile of shrimp and the benefits of shrimp by-products as a source of flavor compounds have been addressed. The delicious flavor of shrimp meat is due to its volatile and nonvolatile flavor compounds. Proteins play a major role in the textural and flavor adsorption properties of shrimp meat-based products. Green extraction technologies, especially ultrasonication, are recommended for valorizing shrimp by-products as a source of flavor compounds, which have enormous applications in the food and flavor industries.

Zerumbone augments cognitive enhancement potentials of EPA+DHA: insight from a hyperlipidaemic rat model.

Hyperlipidaemia and cognitive dysfunction (CD) are the two public health concerns. Though hyperlipidaemia has been comprehensively studied in respect to CVD, its role on CD needs to be explored. Hence, we evaluated hyperlipidaemia as a risk factor for CD and the efficacy of EPA (20 : 5n-3) + DHA (22 : 6n-3) and zerumbone (Z) in modulating CD under hyperlipidaemic conditions. Male Wistar rats (Rattus norvegicus) were fed control, high-fat (HF), high-fat + fish oil (HF + F), high-fat + zerumbone (HF+Z) and high-fat + fish oil + zerumbone (HF+F+Z) containing diets. After a 30 d feeding trial, memory parameters (Morris water maze, elevated plus maze (transfer latency) and T-maze (spontaneous alteration)) and locomotor skills (open field test and rotarod test) were assessed. Hyperlipidaemia significantly (P < 0·05) reduced memory and motor coordination skills compared with control. However, the administration of EPA + DHA and zerumbone significantly (P < 0·05) restored the hyperlipidaemia-induced loss of memory and motor coordination skills. Collectively, our data imply that hyperlipidaemia causes CD by decreasing memory and motor coordination skills, and administration of EPA + DHA and zerumbone prevents hyperlipidaemia-induced CD. The augmented effect of EPA + DHA, together with zerumbone, discloses a promising strategy for lowering the severity of CD in hyperlipidaemic conditions.

Physicochemical, structural, functional and flavor adsorption properties of white shrimp (Penaeus vannamei) proteins as affected by processing methods.

Proteins contribute to the flavor release and texture of foods besides their nutritional attributes. However, processing affects the protein structural conformation and, thus, their functional properties. White shrimp proteins (WSP) are well known for their nutritional and functional properties and limited attention has been paid to the flavor adsorption properties of WSP. This study investigated the effects of processing methods such as microwave drying, hot air drying, roasting, and boiling on the structural (secondary and tertiary) changes and physicochemical, functional, and flavor adsorption properties of white shrimp proteins (WSP). Structural changes of WSPs were evaluated by Fourier Transform Infrared (FTIR) spectroscopy, fluorescence spectroscopy, and sulfhydryl bond content. Results revealed that the processing triggered structural changes that affected the functional properties of WSP. The highest surface hydrophobicity (H0) of WSP in boiling (58.27 ± 1.68) and microwave drying (39.83 ± 0.83) caused increased emulsifying properties and decreased water solubility. The increased content of α-helix and random coils leads to cross-linking and protein aggregation in hot air drying (21.62 ± 0.37 %) and roasting (24.30 ± 0.24 %), which leads to low H0 and high foaming properties. Processing has increased the flavor adsorption ability of WSP. Among all the processing methods, boiling has shown the highest flavor adsorption potential, followed by microwave drying. The findings broaden the scope of techno-functional properties of WSP in the food industry by thermal treatment modification.

Optimization of ultrasonic-assisted extraction of flavor compounds from shrimp by-products and characterization of flavor profile of the extract.

This study aimed to optimize the ultrasonic-assisted extraction conditions of flavor compounds from white shrimp heads (WSHs). The effects of sonication amplitude, sonication time, and solvent-to-solid ratio on the extraction yield (EY) of flavor compounds and the degree of protein modification (DPM) were evaluated by Box-Behnken design and response surface methodology (RSM). The optimum EY (40.87 %) and DPM (26.28 %) were obtained at amplitude, time, and solvent-to-solid ratios of 63.2 %, 20.5 min, and 20.8 mL/g, respectively. The optimum DPM value indicates that sonication markedly influenced the protein denaturation, as evidenced by the higher TCA soluble protein content. Further, we also investigated the taste active composition of ultrasonic extract of shrimp head (USH). Results show that the equivalent umami concentration (EUC) value was significantly (p < 0.05) increased in the ultrasonic extract of shrimp head (USH) (55.44 ± 3.25 g MSG/100 g) compared to the control shrimp head extract (CSH) (8.32 ± 1.07 g MSG/100 g). This study also deals with the development of shrimp flavor concentrate (SFC) using USH by the conventional heating process. Sensory evaluation of SFC revealed that the shrimp-like aroma and umami taste characteristics were predominant. Thus, USH's improved umami taste composition demonstrates its potential utilization for producing SFC with higher EUC.

Design and Development of Novel Glitazones for Activation of PGC-1α Signaling Via PPAR-γ Agonism: A Promising Therapeutic Approach against Parkinson's Disease.

Herein, we rationally designed and developed two novel glitazones (G1 and G2) to target peroxisome proliferator-activated receptor-gamma coactivator 1-alpha (PGC-1α) signaling through peroxisome proliferator-activated receptors (PPAR)-γ agonism as a therapeutic for Parkinson's disease (PD). The synthesized molecules were analyzed by mass spectrometry and NMR spectroscopy. The neuroprotective functionality of the synthesized molecules was assessed by a cell viability assay in lipopolysaccharide-intoxicated SHSY5Y neuroblastoma cell lines. The ability of these new glitazones to scavenge free radicals was further ascertained via a lipid peroxide assay, and pharmacokinetic properties were verified using in silico absorption, distribution, metabolism, excretion, and toxicity analyses. The molecular docking reports recognized the mode of interaction of the glitazones with PPAR-γ. The G1 and G2 exhibited a noticeable neuroprotective effect in lipopolysaccharide-intoxicated SHSY5Y neuroblastoma cells with the half-maximal inhibitory concentration value of 2.247 and 4.509 µM, respectively. Both test compounds prevented 1-methyl-4-phenyl-1,2,3,6-tetrahydropyridine-induced motor impairment in mice, as demonstrated by the beam walk test. Further, treating the diseased mice with G1 and G2 resulted in significant restoration of antioxidant enzymes glutathione and superoxide and reduced the intensity of lipid peroxidation inside the brain tissues. Histopathological analysis of the glitazones-treated mice brain revealed a reduced apoptotic region and a rise in the number of viable pyramidal neurons and oligodendrocytes. The study concluded that G1 and G2 showed promising results in treating PD by activating PGC-1α signaling in brain via PPAR-γ agonism. However, more extensive research is necessary for a better understanding of functional targets and signaling pathways.

Assessing the antimicrobial activities of Ocins.

The generation of a zone of inhibition on a solid substrate indicates the bioactivity of antimicrobial peptides such as bacteriocin and enterocin. The indicator strain plays a significant role in bacteriocin assays. Other characteristics of bacteriocins, such as their dispersal ability and the different zymogram components, also affect bacteriocin assays. However, universal well diffusion assays for antimicrobials, irrespective of their ability to diffuse (bacteriocin and enterocin), do not exist. The ability of different zymography components to generate non-specific activities have rarely been explored in the literature. The purpose of the present work was to evaluate the impact of major factors (diffusion and rate of diffusion) in a solid substrate bioassay, and to document the adverse effects of sodium dodecyl sulfate in zymograms used to estimate the approximate molecular weight of bacteriocins.