Weimin Xu,Peng Wang,Dalong Wang,Ke Liu,Shuaishuai Zhang,Wei Zhao,Guoqing Liu
The aim of the present study was to investigate the protective effect of S-ketamine (S-KET) against carbon tetrachloride (CCl4) – induced liver damage and oxidative stress, as well as to elucidate the related underlying mechanisms. Blood was collected to measure biochemical parameters (alanine transaminase (ALT), aspartate transaminase (AST), alkaline phosphatase (ALP), total bilirubin (TB) and γ-glutamyltransferase (γ-GT)) and the liver was harvested for histopathological analysis of enzymes related to the antioxidant response (malondialdehyde (MDA), superoxide dismutase (SOD), glutathione (GSH), and glutathione peroxidase (GSH-PX)). Liver cell apoptosis was evaluated using the TUNEL assay. In addition, the expression levels of apoptosis-related proteins and the nuclear factor erythroid 2–related factor 2 (Nrf2)/heme oxygenase-1 (HO-1) signaling pathway were detected by Western blot analysis to explore potential mechanisms. S-KET protected the liver from CCl4-induced damage. The changes to the liver biochemical parameters (increased ALT, AST, ALP, TB, and γ-GT) and oxidative stress-related indicators (increased MDA; depleted SOD, GSH, and GSH-PX) induced by CCl4 were inhibited by S-KET. S-Ket also inhibited CCl4-induced cell apoptosis, the changes in expression of related proteins, and blocked CCl4-induced liver injury and oxidative stress via activation of the Nrf2/HO-1 signaling pathway. S-KET effectively protected the liver by inhibition of CCl4-induced damage via upregulation the Nrf2/HO-1 signaling pathway.
The dynamic changes in key enzyme activities, physicochemical properties and volatile compounds of garlic cloves were evaluated after storage at -20, 4, 25 and 60 °C for 64 d and 28 d, respectively. Samples stored at -20 °C exhibited no significant changes in physicochemical properties. A rapid increase in gamma-glutamyl transferase (γ-GT) activity was observed in samples stored at 4 °C. Furthermore, samples stored at 25 °C or 60 °C facilitated the development of reducing sugar, total acids, total polyphenols and superoxide dismutase with prolonged storage time. Gas chromatography-mass spectrometry (GC-MS) identified 69 volatile compounds in garlic cloves treated at 4 °C and 25 °C, with sulfur-containing compounds (46 types) being the primary components of the garlic clove aroma profile. Interestingly, garlic with a strong spicy flavor developed a rich fruity aroma during storage at 25 °C. This may be related to the increase in the content of ester compounds such as (E)-2-butenoic acid ethyl ester, ethyl tiglate and β-phenylethyl butyrate. Correlation analysis suggested that peroxidase activity was positively correlated with the content of free amino acids (r=0.972, p <0.01) and reducing sugar (r=0.724) in garlic cloves stored at 4 °C, while the activity of γ-GT (-0.969
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