Nutrients
·
2023
·Vol. 15
·期 19
·4176
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IF 5.9
Yuxu Chen,Zhiye Zhao,Shancheng Guo,Yaxian Li,Haiaolong Yin,Lei Tian,Guiguang Cheng,Ye Li
Alcoholic liver disease (ALD), leading to the most common chronic liver diseases, is increasingly emerging as a global health problem, which is intensifying the need to develop novel treatments. Herein, our work aimed to estimate the therapeutic efficacy of red rice (Oryza sativaL.) seed coat on ALD and further uncover the underlying mechanisms. Red rice seed coat extract (RRA) was obtained with citric acid–ethanol and analyzed via a widely targeted components approach. The potential targets of RRA to ALD were predicted by bioinformatics analysis. Drunken behavior, histopathological examination, liver function, gut microbiota composition and intestinal barrier integrity were used to assess the effects of RRA (RRAH, 600 mg/kg·body weight; RRAL, 200 mg/kg·body weight) on ALD. Oxidative stress, inflammation, apoptosis associated factors and signaling pathways were measured by corresponding kits, Western blot and immunofluorescence staining. In ALD model mice, RRA treatment increased sphingosine kinase 2 (SPHK2) and sphingosine-1-phosphate (S1P) levels, improved gut microbiota composition, restored intestinal barrier, decreased lipopolysaccharide (LPS) levels in plasma and the liver, cut down Toll-like receptor 4 (TLR4)/Nuclear factor kappa B (NF-κB) pathways, alleviated liver pathological injury and oxidative stress, attenuated inflammation and apoptosis and enhanced liver function. To sum up, RRA targeting SPHK2 can ameliorate ALD by repairing intestinal barrier damage and reducing liver LPS level via the TLR4/NF-κB pathway and intestinal microbiota, revealing that red rice seed coat holds potential as a functional food for the prevention and treatment of ALD.Keywords:red rice seed coat;alcoholic liver disease;SPHK2;gut microbiota;intestinal barrier
研究领域:
药理学
·
胃肠病学
·
微生物学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2021
·
IF 4.24
Halah Aalim,Zisheng Luo
This study provides a comprehensive evaluation of the effect of the phenolic composition in addition to the thermal treatments (i.e., roasting and frying) and the subsequent cooking on the starch physicochemical characteristics of red and brown rice. Native starch (Ns) was isolated to provide a theoretical and practical basis for starch functional properties. Red rice was characterized by superior phenolic contents and the presence of proanthocyanidins , which were enhanced by roasting and declined after all cooking methods. However, brown rice showed greater phenolic stability compared with red rice. Chromatographic separation showed that red rice was dominated by protocatechuic acid and (−)-epicatechin, whereas brown rice showed high contents of p-hydroxybenzoic acid, (−)-epicatechin, and syringaldehyde. Our results showed that processing profoundly influenced the color parameters of rice grain. Fourier transform infrared spectroscopy (FTIR) indicated intermolecular hydrogen bonds formed between native starch and phenolic compounds in rice influenced by cooking methods. Brown rice showed lower amylose (AAC), which influenced the grain's thermal characteristics and digestibility . Cooking and frying enhanced the AAC while roasting led to a significant reduction. Cooked red rice phenolic extract showed higher enzyme inhibition for α-amylase and α-glucosidase compared to brown rice extract . Notably, Ns showed considerably higher AAC, gelatinization enthalpy, and digestibility rate than native rice grain. Oil-frying significantly increased damaged starch, reduced gelatinization enthalpy, enhanced resistance starch (RS), and reduced the estimated glycemic index (eGI), which are favorable nutritional qualities.
研究领域:
食品科学
·
植物化学
·
营养学
✓ 已验证
DOI
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Zhenhao Zhao,Junbo Hu,Huimin Cui,Tianrui Zhao,Yaping Liu,Zhengxuan Wang,Guiguang Cheng
Red rice ( Oryza sativa L.) was recorded to have anti-melanogenic activity, but its active compounds were unknown. This study was intended to evaluate the tyrosinase inhibitory capacity of rice bran protein (RRBP) hydrolysates and obtain a novel tyrosinase-inhibitory peptide. RRBP was extracted with 0.2% alkali solution and hydrolyzed with alcalase (RRBP-A), pancreatin (RRBP-P), neutral (RRBP-N) and papain (RRBP-M), respectively. The results demonstrated that RRBP-A hydrolysate showed highest DPPH and ABTS radical scavenging abilities, FRAP value, tyrosinase-inhibitory effect and copper chelating activity. A total of 449 peptides were identified from RRBP-A by LC-MS/MS analysis. After a multi-step virtual screening process, Trp-Phe-Gly (WFG), Trp-Trp-Ala (WWA), Leu-Cys-Trp (LCW), Phe-Leu-Pro (FLP) and Tyr-Phe-Pro (YFP) were screened from RRBP-A. Compared with other peptides, LCW had higher DPPH (IC 50 , 109.5 ± 6.36 μ g/mL), ABTS radical scavenging ability (IC 50 , 28 ± 1.41 μ g/mL), FRAP value (349.07 ± 6.51 μ mol/L), tyrosinase-inhibitory activity (IC 50, 153.5 ± 4.95 μ g/mL), and copper chelating activity (IC 50, 1245.3 ± 83.1 μ g/mL). HPLC analysis further confirmed that LCW acted as tyrosinase inhibitor. Molecular docking studies showed that LCW could bind to tyrosinase protein via both Cu400 and Cu401 sites, and other tyrosinase active sites. Additionally, LCW had an effective inhibitory effect on melanin production in mouse melanoma cell line (B16-F10 cells) by suppressing tyrosinase activity. The enzyme kinetic results exhibited that LCW had a mixed-type inhibition of tyrosinase. These results demonstrated that LCW had great potential on tyrosinase inhibitory effect and melanin production, indicating that LCW might be served in skin health care.
研究领域:
生物化学
·
药理学
·
皮肤健康
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）