Foodborne Carbon Dots Aggravate High-Fat-Diet-Induced Glucose Homeostasis Imbalance by Disrupting the Gut-Liver Axis.

Foodborne carbon dots (CDs) are generally produced during cooking and exist in food items. Generally, CDs are regarded as nontoxic materials, but several studies have gradually confirmed the cytotoxicity of CDs, such as oxidative stress, reduced cellular activity, apoptosis, etc. However, studies focusing on the health effects of long-term intake of food-borne CDs are scarce, especially in populations susceptible to metabolic disease. In this study, we reported that CDs in self-brewing beer had no effect on glucose metabolism in CHOW-fed mice but exacerbated high-fat-diet (HFD)-induced glucose metabolism disorders via the gut-liver axis. Chronic exposure to foodborne CDs increased fasting glucose levels and exacerbated liver and intestinal barrier damage in HFD-fed mice. The 16s rRNA sequencing analysis revealed that CDs significantly altered the gut microbiota composition and promoted lipopolysaccharide (LPS) synthesis-related KEGG pathways (superpathway of (Kdo)2-lipid A, Kdo transfer to lipid IVA Ill (Chlamydia), lipid IVA biosynthesis, and so on) in HFD-fed mice. Mechanically, CD exposure increased the abundance of Gram-negative bacteria (Proteobacteria and Desulfovibrionaceae), thus producing excessive endotoxin-LPS, and then LPS was transferred by the blood circulation to the liver due to the damaged intestinal barrier. In the liver, LPS promoted TLR4/NF-κB/P38 MAPK signaling, thus enhancing systemic inflammation and exacerbating HFD-induced insulin resistance. However, pretreating mice with antibiotics eliminated these effects, indicating a key role for gut microbiota in CDs exacerbating glucose metabolism disorders in HFD-fed mice. The finding herein provides new insight into the potential health risk of foodborne nanoparticles in susceptible populations by disturbing the gut-liver axis.

Simultaneous chromatographic separation of the anomers of saccharides on a polymer sulfobetaine zwitterionic stationary phase.

Simultaneous chromatographic separation of the anomers of saccharides was achieved by using a polymer zwitterionic stationary phase functionalized by acrylamide-type sulfobetaine. By optimization of separation parameters including column temperature, pH, and flow rate, the column operated in hydrophilic interaction chromatography mode exhibited excellent separation selectivity toward five monosaccharides and their anomers (including ribose, xylose, galactose, glucose, and arabinose) and two disaccharides (lactose and maltose). Baseline separation could be achieved at mild operation conditions such as 20-30°C of column temperature or typical mobile phase composition (85% acetrontrile-15% 20 mM ammonium formate [NH4 FA]) with wide pH tolerance range of 2-8. This offers a rapid way to determine the configuration of α or ß anomer of the saccharides.

A lysine and amide functionalized polymer-based polar stationary phase for hydrophilic interaction chromatography.

A novel polymer-based polar stationary phase for hydrophilic interaction chromatography (HILIC) is described. It was obtained by grafting lysine and acrylamide onto poly (glycidyl methacrylate-divinylbenzene) (GMA-DVB) microspheres via ring-opening reaction of epoxy groups and free radical polymerization with pendant double bonds of the microspheres. Multiple types of polar groups including zwitterionic (carboxylate and amine), amide and diol onto the microspheres make them highly hydrophilic. It showed typical HILIC character and good separation performance towards model polar analytes. Negligible bleed level under gradient elution mode (up to 50% fraction of water) was observed. It also exhibited specific separation selectivity to ionic analytes and simultaneous separation of anions and cations could be achieved in ideal electrostatic selectivity elution order, e.g. I-< NO3-

Peptidomics analysis of enzymatic hydrolysis beef.

In this study, we investigated the changes in the composition of peptides during the digestion of tenderized beef treated with commercial proteinase K, flavourzyme, and bromelain. The degree of hydrolysis (DH) values before and after simulating gastric digestion were highest with proteinase K treatment. In the proteinase K-treated sample, the highest number of missing peptides was identified after gastrointestinal digestion. Additionally, the maximum number of new peptides was identified during gastric digestion. The flavourzyme is the only exopeptidase among the three enzymes, and the sample treated with it could produce more unique peptides after gastrointestinal digestion. Enzymatic tenderization altered the peptide composition and bioactivity of beef proteins during gastrointestinal digestion. The number of peptides, as well as unique peptides in the protease-treated sample, were more than those in control through gastric digestion. In contrast, the opposite was observed post gastrointestinal digestion. Supplementary Information: The online version contains supplementary material available at 10.1007/s10068-022-01122-y.