Succinate induces skeletal muscle fiber remodeling via SUNCR1 signaling.

The conversion of skeletal muscle fiber from fast twitch to slow-twitch is important for sustained and tonic contractile events, maintenance of energy homeostasis, and the alleviation of fatigue. Skeletal muscle remodeling is effectively induced by endurance or aerobic exercise, which also generates several tricarboxylic acid (TCA) cycle intermediates, including succinate. However, whether succinate regulates muscle fiber-type transitions remains unclear. Here, we found that dietary succinate supplementation increased endurance exercise ability, myosin heavy chain I expression, aerobic enzyme activity, oxygen consumption, and mitochondrial biogenesis in mouse skeletal muscle. By contrast, succinate decreased lactate dehydrogenase activity, lactate production, and myosin heavy chain IIb expression. Further, by using pharmacological or genetic loss-of-function models generated by phospholipase Cß antagonists, SUNCR1 global knockout, or SUNCR1 gastrocnemius-specific knockdown, we found that the effects of succinate on skeletal muscle fiber-type remodeling are mediated by SUNCR1 and its downstream calcium/NFAT signaling pathway. In summary, our results demonstrate succinate induces transition of skeletal muscle fiber via SUNCR1 signaling pathway. These findings suggest the potential beneficial use of succinate-based compounds in both athletic and sedentary populations.

A simple and convenient method for the preparation of antioxidant peptides from walnut (Juglans regia L.) protein hydrolysates.

BACKGROUND: Walnut (Juglans regia L.), that belongs to the Juglandaceae family, is one of the nuts commonly found in Chinese diets. Researchers had obtained peptides from walnut protein hydrolysates, and these peptides exhibited the high antioxidant activities. The objective of this study was to develop a simple and convenient method for a facile and reproducible preparation of antioxidant peptides from walnut protein hydrolysates. RESULTS: Walnut proteins were extracted from walnut kernels using continuous countercurrent extraction process, and were separately hydrolyzed with six types of proteases (neutrase, papain, bromelain, alcalase, pepsin, and pancreatin). Then, hydrolysates were purified by ultrafiltration. The yields and purity of the peptides prepared using neutrase and papain were 16 and 81 % at least, respectively, higher than others, and had low molecular weight, 99 % of which were less than 1500 Da. Furthermore, the bioassay indicated that the two peptides exhibited the high antioxidant activities in the DPPH (IC50 values: 59.40 and 31.02 µg/mL, respectively), ABTS (IC50 values: 80.36 and 62.22 µg/mL, respectively), and superoxide radical scavenging assay (IC50 values: 107.47 and 80.00 µg/mL, respectively). CONCLUSIONS: The method combines the advantages of generality, rapidity, simplicity, and is useful for the mass production of walnut peptides.Graphical AbstractPreparation of antioxidant peptides from walnut (Juglans regia L.) protein hydrolysates.

[Differences of concept and entity of xiao-named herb between Shennong's Herbal Classic and Song-edition Treatise on Febrile Disease and Golden Chamber].

There are significant differences of the XIAO-named herb between Shennong's Herbal Classic and the Song-edition Treatise on Febrile Disease and Synopsis of the Golden Chamber. The reasons are: (1) With the development of history, differentiation of herb category and effect kept changing from the Han Dynasty to the Song Dynasty, which led to the differences in concept and entity of herbs in different periods. (2) Lin Yi of the Song Dynasty may have redefined some herb's names according to the current situation when he revised Zhang Zhongjing's works.

[Edible and medical application of pasta ulmi, salt, black curd beans, vinegar and thick sauce].

Pasta ulmi, salt, black curd beans, vinegar and thick sauce recorded in the book of Jijiupian (emergency chapter), written by SHI You in the Western Han dynasty could be used as condiments. For example, pasta ulmi tastes spicy, salt tastes salty, black curd beans taste bitter while vinegar tastes acidic. All of them also have high medical values, which were described as materia medica in the early classic literature of materia medica. The dual-purpose for both medicine and food reflected the characteristics of combination of food nutrition and diet-therapy as well as the important connotation of isogeny of medicine and food at early stage of the development of medicine.

[Talking about the scene of diet and cooking based on Pao Chu Tu (kitchen picture) of Han dynasty].

The Pao Chu Tu (kitchen picture) of Han dynasty stone relief reconstructed the state of dietary cooking of Han dynasty with vivid and authentic picture. The Pao Chu Tu (kitchen picture) of Shandong Zhucheng city depicted ancient enormous and busy cooking scene which involved all kinds of cooking activities such as butcher, bailing, stewing, roast and brewing wine etc, displaying the advanced kitchen ware e.g. kettle, caldron, tripod, oven and complex cooking technology of Han Chinese people such as steaming, boiling, stirring baking and roast etc, reflecting rich dietary categories of Han dynasty. The Pao Chu Tu (kitchen picture) of Han dynasty stone relief provide us precious datas for the purpose of the study of dietary living of Han dynasty.

[Refinement study of macroporous resin for Huang-Lian-Jie-Du decoction].

OBJECTIVE: To study refinement of macroporous resin to Huang-Lian-Jie-Du decoction. METHODS: The content changes of berberine, geniposide and total alkaloid in the solution which went through the macroporous resin were determined by TLC or spectrophotometry. The type of resin, absorption and desorption condition were optimized. RESULTS: YWD-09D macroporous resin was suitable for refinement of Huang-Lian-Jie-Du decoction. The absorptive capacity of the resin was 1: 1.3. The concentration of solution was 0.4 g/ml, pH 4 and current velocity was 2 ml/min. The ratio of diameter and high of the resin column was 1:20. The desorption solution was 90% alcohol of 4BV. CONCLUSION: YWD-09D macroporous resin and its selected condition are suitable for refinement of Huang-Lian-Jie-Du decoction.

[Analysis on status of versions of Sheng ji zong nlu (complete record of holy benevolence) in Emperor Qianlong's reign].

OBJECTIVE: The Qianlong edition of Sheng Ji Zong Lu (Complete Record of Holy Benevolence), xylographed and reprinted by Wang Mingke in the fifty-second year of Emperor Qianlong's reign (1787) during the Qing Dynasty is incomplete and seriously patched up: (1) There is only 197 volumes in this version, with 3 volumes missing from the 200-volume original version; (2) This version is seriously shifted, tampered, and deleted in the sections of "Sores", "wounds and fractures", "miscellaneous therapies", especially the "Pediatrics" section; (3) Some contents, supplemented to the "Pediatrics" section by later generations, were lost when Wang xylographed the version. The supplemented parts are identical with that of the "Sheng ji zong llu zuan yao (Abridged Complete Records of Holy Benevolence)", demonstrating that both were derived from the same source, or the Xiangshi'an's version. From the angle of version, the version of Emperor Qianlong reign is not a good one, because the versions of Sheng ji zong lu are not well circulated in China.

[History of "rang", an ancient disease entity].

The title of "rang" was first appeared in Shi You's Ji jiu pian in which there is a sentence saying that "thirst, vomiting, nausea, coughing, panting, and rang". It refers to dysentery. Later, many other derivatives, including "rang dysentery", "niang dysentery" and "niang du dysentery" etc. appeared. "Rang li" refers to chronic dysentery; "niang li" and "niang du li" refer to stagnation resulting in mass formation. All these titles are of the same definition, viz. referring to the development of "rang", or dysentery. However, careful analysis may also reveal different meanings, but without clear demarcation. They can be applied for the same disorders.