Wulingsan (Oryeongsan/Goreisan) ameliorate lipid metabolism of obesity rats via regulation of the plasma metabolic profiling.

OBJECTIVES: Wulingsan has been used to cure disease about disorders related to fluid balance for thousands of years. The clinical practice of modern Chinese medicine has found that Wulingsan has the effect on reducing weight and fat, but its mechanism is not clear. This study investigated its effects on obesity rats and explored the underlying mechanisms by analyzing the plasma metabolic profiling. METHODS: The effects of Wulingsan on obesity were evaluated with obesity rats induced by high-fat diet. Ultra high performance liquid chromatography coupled with quadrupole time of flight mass spectrometry (UPLC-Q-TOF/MS) was performed to discover potential biomarkers and evaluate whether Wulingsan could regulate these biomarkers. The levels of triglyceride (TG), total cholesterol (TC), high-density lipoprotein (HDL-C), and low-density lipoprotein (LDL-C) in serum were assessed by ELISA kits. RESULTS: Remarkably, TG, TC, HDL-C and LDL-C in obesity rats were ameliorated after oral administration of Wulingsan. Further investigation indicated that the plasma metabolic profiles were clearly improved. Twelve potential biomarkers were identified. After intervention, these biomarkers turned back to normal level at some extent. CONCLUSION: The results showed that Wulingsan extract groups were normalized. Additionally, this study also showed that the metabonomics method was a promising tool to unravel how traditional Chinese medicines worked and these data can provide scientific basis for clinical application of Wulingsan.

Improved freeze drying efficiency by ice nucleation proteins with ice morphology modification.

This study aims to use ice nucleation proteins (INPs) as a novel approach to improve the efficiency of freeze drying process and investigate the related mechanism of ice morphology. Our results show that INPs can significantly improve freeze drying efficiency with increased primary drying rate under the increase of INP concentration from 0 to 10-2mg/mL. Moreover, such improvement was more significant at higher subzero freezing temperatures with the addition of INPs, when the control samples were unable to freeze. Those improvements further lead to reduced total drying time, which suggests an estimated total energy saving of 28.5% by INPs. Our ice morphology results indicate the ability of INPs to alter ice morphology with lamellar ice structure and larger crystal size, which both show linear relationships with primary drying rate. The results further suggest that these ice morphology characteristics induced by INPs are very likely to facilitate the water vapor flow and improve the sublimation rate. Additionally, the increase of freeze drying efficiency can also be achieved by INPs in other food systems like coffee and milk with elevated primary drying rate. The results of this study suggest great potential of using INPs to improve the efficiency of freeze drying process for a wide range of food products and other related applications. This study also provides new insights into the relationship between process efficiency and ice morphology.