Structural Characterization and Anti-inflammatory Activities of a Purified Polysaccharide from Veronica persica Poir.

In this manuscript, the polysaccharide (VPP-I) from Veronica persica Poir., was characterized in detail by high performance gel permeation chromatography (HPGPC), high performance liquid chromatography (HPLC), Fourier transform infrared spectroscopy (FT-IR) and nuclear magnetic resonance spectroscopy (NMR). In addition, lipopolysaccharide (LPS) induced inflammation model of RAW264.7 cells was used to evaluate the in vitro anti-inflammatory activity of VPP-I. The results showed that the relative molecular weight of VPP-I was 2.355 KDa, which was mainly composed of mannose (Man), glucose (Glc) and galactose (Gal) in a ratio of 1:32.46:28.76. Moreover, the VPP-I contained sugar alcohol derivatives of T-D-Glcp(1→, →4)-D-Galp(1→, →3,6)-D-Manp(1→, →4)-D-Glcp(1→, →6)-D-Galp(1→ and →6)-D-Glcp(1→. In vitro anti-inflammatory results showed that VPP-I could inhibit the secretion of IL-ß, IL-6 and TNF-α in RAW264.7 cells induced by LPS. Moreover, compared to the LPS group, the mRNA expression levels of iNOS, COX-2, IL-ß, IL-6 and TNF-α produced by RAW264.7 were significantly decreased after treatment with VPP-I (P<0.05). In addition, VPP-I could increase the SOD and GSH-Px enzymes activity and decrease the content of MDA in LPS-induced RAW264.7 cells (P<0.05). In summary, this paper laid theoretical foundation for the application of Veronica persica Poir. in the field of medicine.

Variation of Microbial Community and Fermentation Quality in Corn Silage Treated with Lactic Acid Bacteria and Artemisia argyi during Aerobic Exposure.

Silage, especially whole crop corn silage (WCCS), is an important part of ruminant diets, with its high moisture content and rich nutrient content, which can easily cause contamination by mold and their toxins, posing a great threat to ruminant production, food safety and human health. The objective of this study was to examine effects of lactic acid bacteria (LAB) Lactiplantibacillus (L.) plantarum subsp. plantarum ZA3 and Artemisia argyi (AA) on the fermentation characteristics, microbial community and mycotoxin of WCCS during 60 days (d) ensiling and subsequent 7 d aerobic exposure. The results showed that WCCS treated with LAB and AA both had lower pH value and ammonia nitrogen (NH3-N) contents, and higher lactic and acetic acids concentration compared with other groups after 60 d ensiling. In addition, for microbial communities, Acetobacter and Enterobacter were inhibited in all AA group, while higher abundance of Lactobacilli was maintained; besides, Candida, Pichia and Kazachstania abundances were decreased in both 6% and 12% AA groups. The content of five kinds of mycotoxins were all significantly lower after 7 d of aerobic exposure. As for the total flavonoid (TF), which is significantly higher in all AA treated groups, it was positively correlated with Paenibacillus, Weissella and Lactobacilli, and negatively with Acetobacter, Enterobacteria, Kazachstania and Pichia.

Dynamics Changes of Microorganisms Community and Fermentation Quality in Soybean Meal Prepared with Lactic Acid Bacteria and Artemisia argyi through Fermentation and Aerobic Exposure Processes.

This study evaluated the effects of Lactiplantibacillus plantarum subsp. plantarum ZA3, Artemisia argyi and their combination, on the fermentation characteristics, microbial community, mycotoxins and crude flavonoids content of fermented soybean meal during fermentation (under anaerobic conditions) and aerobic exposure (under aerobic conditions). The results showed that ZA3, Artemisia argyi and ZA3+ Artemisia argyi groups had lower pH values and higher lactic acid concentrations compared with controls, and additives increased the abundance of Lactiplantibacillus and decreased those of Acetobacter and Enterobacter; in particular, Artemisia argyi and ZA3+ Artemisia argyi reduced the abundance of fungi, such as Aspergillus, Pichia, Fusarium, Cladosporium and Xeromyces. Meanwhile, the contents of mycotoxins were lower in treated groups, and even mycotoxins in the control were significantly reduced after 30 d (p < 0.05). Crude flavonoids that were correlated positively with Lactococcus and negatively with Bacillus, Aspergillus, Enterobacter and Kazachstania were significantly higher in the Artemisia argyi and ZA3+ Artemisia argyi groups (p < 0.05).

The Effect of Selenium on CYP450 Isoform Activity and Expression in Pigs.

Selenium is an essential nutrient in diets; however, the effects of selenium on enzyme metabolic activation are not currently clear. Cytochromes P450 (CYP450) are major phase I metabolic enzymes involved in the biotransformation of xenobiotics and endogenous compounds to form electrophilic reactive metabolites. To investigate the effect of selenium on CYP450 isoform activity, the Landrace pigs were divided into three groups: the control group (containing Se 0.15 mg/kg), the Se-deficient group (Se 0.03 mg/kg), and the Se-supply group (Se 0.35 mg/kg). After 1 week of administration, a mixed solution (20 mg/kg of dextromethorphan, phenacetin, chlorzoxazone, and 10 mg/kg of testosterone in a CMC-Na solution) was intravenously injected into all pigs. The mixed solution content and pharmacokinetic parameters were assayed by HPLC and DAS, respectively. To investigate the effect of selenium on CYP450 isoform expression, RNA-Seq analysis, Western boltting, and qPCR were used. Results showed that Se-supply group significantly increased the activity and expression of CYP1A2 and CYP2D25, and decreased CYP3A29. Se-deficient group decreased the activity of CYP1A2, CYP2D25, and CYP2E1. These results demonstrated that selenium content affecting the activity or expression of the CYP450 isoform may lead to a food-drug interaction.

Browning control of fresh-cut Chinese yam by edible coatings enriched with an inclusion complex containing star anise essential oil.

Star anise essential oil (SAEO) has a variety of antioxygenic and antimicrobial properties, and is widely used in food preservation. However, its application is still challenging due to poor water solubility and physicochemical stability. We now report that encapsulation of SAEO in hydroxypropyl-ß-cyclodextrin (HPCD) enhances its water solubility, as well as its thermal, storage, and photostability. The solubility of SAEO encapsulated by HPCD was increased by 47.5 times at 45 °C, and the onset temperature of thermal volatilization was delayed by at least 200 °C. The encapsulated material is also more uniformly and more stably dispersed in xanthan gum, and is thus released in a controlled manner. Importantly, fresh-cut Chinese yam coated with xanthan gum containing encapsulated SAEO is more effectively preserved, as assessed using weight loss, L* value, browning index, and polyphenol oxidase activity. The data suggest that the encapsulated SAEO reduced the weight loss of the samples by more than 30%, and the encapsulation of HPCD increased the inhibitory effect of SAEO on browning and polyphenol oxidase activity of the samples by nearly 8 times and more than 7 times, respectively. Collectively, SAEO encapsulated in HPCD is promising as a preservative coat for fresh-cut fruits and vegetables.

Highly Selective and Considerable Subcritical Butane Extraction to Separate Abamectin in Green Tea.

We specially carried out the subcritical butane extraction to separate abamectin from tea leaves. Four parameters, such as extraction temperature, extraction time, number of extraction cycles, and solid-liquid ratio were studied and optimized through the response surface methodology with design matrix developed by Box-Behnken. Seventeen experiments with three various factors and three variable levels were employed to investigate the effect of these parameters on the extraction of abamectin. Besides, catechins, theanine, caffeine, and aroma components were determined by both high-performance liquid chromatography and gas chromatography-mass spectrometry to evaluate the tea quality before and after the extraction. The results showed that the extraction temperature was the uppermost parameter compared with others. The optimal extraction conditions selected as follows: extraction temperature, 42°C; number of extraction cycles and extraction time, 1 and 30 min, respectively; and solid-liquid ratio, 1:10. Based on the above study, the separation efficiency of abamectin was up to 93.95%. It is notable that there has a quite low loss rate, including the negligible damage of aroma components, the bits reduce of catechins within the range of 0.7%-13.1%, and a handful lessen of caffeine and theanine of 1.81% and 2.6%, respectively. The proposed method suggested subcritical butane possesses solubility for lipid-soluble pesticides, and since most of the pesticides are attached to the surfaces of tea, thus the as-applied method was successfully effective to separate abamectin because of the so practical and promising method.

Effective Subcritical Butane Extraction of Bifenthrin Residue in Black Tea.

As a natural and healthy beverage, tea is widely enjoyed; however, the pesticide residues in tea leaves affect the quality and food safety. To develop a highly selective and efficient method for the facile removal of pesticide residues, the subcritical butane extraction (SBE) technique was employed, and three variables involving temperature, time and extraction cycles were studied. The optimum SBE conditions were found to be as follows: extraction temperature 45 °C, extraction time 30 min, number of extraction cycles 1, and in such a condition that the extraction efficiency reached as high as 92%. Further, the catechins, theanine, caffeine and aroma components, which determine the quality of the tea, fluctuated after SBE treatment. Compared with the uncrushed leaves, pesticide residues can more easily be removed from crushed leaves, and the practical extraction efficiency was 97%. These results indicate that SBE is a useful method to efficiently remove the bifenthrin, and as appearance is not relevant in the production process, tea leaves should first be crushed and then extracted in order that residual pesticides are thoroughly removed.

Extraction of Fenugreek (Trigonella foenum-graceum L.) Seed Oil Using Subcritical Butane: Characterization and Process Optimization.

In this study, the subcritical butane extraction process of fenugreek seed oil was optimized using response surface methodology with a Box-Behnken design. The optimum conditions for extracted oil from fenugreek seed was as follows: extraction temperature of 43.24 °C , extraction time of 32.80 min, and particle size of 0.26 mm. No significant differences were found between the experimental and predicted values. The physical and chemical properties of the oil showed that the oil could be used as edible oil. Fatty acid composition of oils obtained by subcritical butane under the optimum conditions and by accelerated solvent extraction showed negligible difference. The oils were rich in linoleic acid (42.71%-42.80%), linolenic acid (26.03%-26.15%), and oleic acid (14.24%-14.40%). The results revealed that the proposed method was feasible, and this essay shows the way to exploit fenugreek seeds by subcritical butane extraction under the scope of edible oils.

Process optimization and characterization of fragrant oil from red pepper (Capsicum annuum L.) seed extracted by subcritical butane extraction.

BACKGROUND: Red pepper seeds account for 450-500 g kg-1 of the total pepper weight and are often discarded as waste. In this study, process optimization and characterization of fragrant oil from roasted red pepper seed extracted by subcritical butane extraction were carried out. RESULTS: The optimal conditions of extraction were a temperature of 74.61 °C, a time of 68.65 min and a liquid/solid ratio of 30.24:1. The oil had a refractive index (25 °C) of 1.471, a relative density of 0.900, an acid value of 1.421 mg g-1 oil, an iodine value of 127.035 g per 100 g, a saponification value of 184.060 mg KOH g-1 , an unsaponifiable matter content of 12.400 g kg-1 , a peroxide value of 2.465 meq. O2 kg-1 and a viscosity of 52.094 cP. The main fatty acids in the oil were linoleic acid (72.95%) followed by palmitic acid (11.43%) and oleic acid (10.00%). The oil showed desirable thermal and oxidative stability. A total of 19 volatile compounds, mostly aldehydes and alkenes, were identified from the oil. CONCLUSION: The results indicated that the method is appropriate for the preparation of fragrant red pepper seed oil, and the oil is suitable for used as edible oil. © 2016 Society of Chemical Industry.

[Mutation analysis of a Chinese family with genetic dentinogenesis imperfecta].

OBJECTIVE: To study the genetic etiology of an autosomal dominant dentinogenesis imperfecta in a Chinese family. METHODS: The molecular change of the disease in the family was analyzed through the clinical examination, linkage analysis, mutational screening of the DSPP gene and restriction fragment length polymorphism analysis. RESULTS: The disease related gene was completely linked with microsatellite marker D4S1534. We found a novel mutation in the first exon of the DSPP gene (c.49C>T, p.Pro17Ser). All patients in the family had the mutation, while this mutation was not observed in the normal individuals of this family and 100 unrelated controls. CONCLUSION: The p.Pro17Ser identified in the family was a new pathogenic mutation. Our finding provided further understanding of the molecular mechanism of dentinogenesis imperfecta.