MOLECULAR NUTRITION & FOOD RESEARCH
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2023
·Vol. 67
·期 14
·2200665
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IF 5.2
Yuhan Zhao,Mengjie Li,Jingya Guo,Jingjing Fang,Ruixuan Geng,Yanan Wang,Tingting Liu,Seong-Gook Kang,Kunlun Huang,Tao Tong
Scope Excellent health-promoting effects of cedrol (CED), including anti-inflammatory, anti-arthritic, and antinociceptive effects, have been reported. The present study aims to investigate the preventive effects of CED on high-fat diet (HFD)-induced obesity and the related metabolic syndrome, and to delineate the underlying mechanism. Methods and results Ten-week-old C57BL/6J mice are fed chow, HFD, or HFD supplemented with CED (0.2% w/w) for 19 weeks. Results demonstrate that CED effectively reduces HFD-induced body weight gain, decreases visceral fat pad weight, and significantly prevents adipocyte hypertrophy in mice. HFD-induced hepatic steatosis, glucose intolerance, insulin resistance, and gluconeogenesis are ameliorated by CED supplementation. 16S rRNA analysis reveals that CED does not change gut microbiota composition at the phylum and genus levels, indicating that CED may have limited effects on gut microbiota in HFD-fed mice. Further transcriptome analysis of epididymal white adipose tissue reveals reprogrammed RNA profiles by CED. Conclusion These results demonstrate that incorporating CED in the diet can prevent HFD-induced obesity and related metabolic syndrome, and highlight that CED can be a promising dietary component for obesity therapeutic intervention.
研究领域:
药理学
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营养学
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代谢学
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分子生物学
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PubMed
高影响因子
IN VITRO CELLULAR & DEVELOPMENTAL BIOLOGY-ANIMAL
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2024
·
IF 1.5
Zheng Zhen,Fan Ying,Zhang Jingyun,Wang Jian,Li Zhenyu
Pharmacological studies have shown that Cedrol (CE) exhibits extensive biological activities, including anti-inflammatory and analgesic. Moreover, it can inhibit the NF-κB pathway and the expression of various associated proteins. This study aimed to investigate the role of CE in postmenopausal osteoporosis. The results showed that intragastric administration of CE (10 and 20 mg/kg) significantly improved the bone microstructure damage and increased bone mineral density, trabecular bone volume, and bone trabecular thickness in ovariectomized (OVX) rats ( p < 0.05). CE treatment additionally made a well-organized arrangement of bone trabeculae and improved its thickness and density. Compared with the OVX group, the levels of tartrate-resistant acid phosphatase from 5b and C-terminal telopeptide of type I collagen were significantly reduced by 42.75% and 49.27% in the OVX + CE rats ( p < 0.05). TRAP staining visually showed that the number of osteoclasts in the femur tissue of CE-treated rats was less than that of the OVX group. The expressions of nuclear factor of activated T-cells, cytoplasmic 1, acid phosphatase 5, and cathepsin K in OVX + CE rats were significantly decreased by 51.61%, 46.07%, and 50.34% compared to the OVX group ( p < 0.01). In addition, CE intervention effectively reduced the phosphorylation levels of P65 and IκBα and inhibited the NF-κB signaling pathway. Meanwhile, CE diminished the number of multinucleated osteoclasts induced by receptor activator for nuclear factor-κB ligand and hindered cell fusion as well as nuclear translocation of osteoclast precursor cells P65. In conclusion, CE inhibits osteoclastogenesis by suppressing the activation of the NF-κB signaling pathway, thereby alleviating postmenopausal osteoporosis.
研究领域:
药理学
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生物学
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医学
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内分泌学
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PubMed
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Foods
·
2024
·Vol. 13
·期 17
·2653
·
IF 4.7
Zhiwei Hou,Ziyue Chen,Le Li,Hongping Chen,Huiyuan Zhang,Sitong Liu,Ran Zhang,Qiyue Song,Yuxuan Chen,Zhucheng Su,Liying Xu
Scented green tea (Camellia sinensis) is a type of reprocessed green tea produced by scenting with flowers. To investigate the differences in the volatiles of scented green tea processed with four different flowers (Jasminum sambac,Osmanthus fragrans,Michelia alba, andRosa rugosa), gas chromatography–ion mobility spectrometry (GC–IMS) and gas chromatography–mass spectrometry (GC–MS) were employed to detect and identify the volatile compounds in the four types of scented teas. GC–IMS and GC–MS identified 108 and 101 volatile compounds, respectively. The key characteristic volatile compounds, namely indole, linalool,β-myrcene, benzyl acetate, and ethyl benzoate (jasmine tea); cedrol, (E)-β-ionone,γ-decalactone, and dihydro-β-ionol (osmanthus tea); geraniol, phenylethyl alcohol, jasmone, methyl jasmonate, hexadecanoic acid, 4-ethyl-benzaldehyde, 2-methylbutyl hexanoate, and indole (michelia tea); and 3,5-dimethoxytoluene, (E)-β-ionone, and 2-methylbutyl hexanoate (rose tea), were identified through chemometric analysis combined with relative odor activity values (ROAVs) and sensory evaluation. This study provides new insights into the formation of aroma molecular fingerprints during green tea scenting with flowers, providing theoretical guidance for infusing distinct aroma characteristics into green tea during scented tea processing.
研究领域:
食品科学
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分析化学
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农学
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植物科学
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PubMed
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BRAIN RESEARCH BULLETIN
·
2024
·
IF 3.5
Yu Bi,Ziyi Xie,Xiang Cao,Huanyu Ni,Shengnan Xia,Xinyu Bao,Qinyue Huang,Yun Xu,Qingxiu Zhang
Microglia-associated neuroinflammation plays essential roles in pathology of acute stroke. Cedrol, a natural compound extracted from ginger, has been shown to confer inhibitory effects on inflammation in various diseases. However, whether Cedrol suppresses neuroinflammation and protects brains from acute ischemic injury still remains unclear. In this study, we found that Cedrol inhibited microglia activation and the production of inflammatory factors in LPS-challenged microglia and the penumbra region of middle cerebral artery occlusion (MCAO) mice. We also found that Cedrol reduced the infarct size and mNSS scores and improved acute cerebral ischemia-induced behavioral outcomes, suggesting remarked neuroprotection of Cedrol. Molecular docking analysis showed that Cedrol bound to estrogen receptor β (ERβ) with moderate-strong affinity. Intriguingly, treatment with fulvestrant, an ER blocker, abolished the anti-inflammatory effects of Cedrol. Cedrol significantly reversed the LPS- and MCAO-induced increases in phosphorylation levels of IκB and NF-κB P65 in primary microglia and MCAO mice, respectively. Additionally, Cedrol was observed to rescue LPS-induced shuttling of NF-κB P65 from cytoplasm to nuclei in primary microglia, indicating inhibitory effects of Cedrol on NF-κB signaling. These results suggest microglia associated neuroinflammation may be mediated by ERβ-NF-κB signaling pathway. Together, our study reveals that Cedrol protected brain function from acute cerebral ischemia through inhibition of microglia-associated neuroinflammation via ERβ-NF-κB signaling pathways, and Cedrol may serve as an alternative option for treatment of acute stroke injury.
研究领域:
神经科学
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药理学
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分子生物学
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炎症
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PubMed
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2024
·
IF 5.7
Yuyan Wei,Ling Xie,Bertrand Muhoza,Qian Liu,Shiqing Song
The present study investigated the impact of four chicken liver protein hydrolysate-based cat food attractants on palatability. Aroma compounds were analyzed in these attractants, which were subsequently sprayed onto four different types of cat foods. Results revealed that CF4 exhibited the highest intake ratio and the first choice ratio, followed by CF2 sample. Orthogonal partial least-squares discriminant analysis (OPLS-DA) demonstrated significant differences among 50 volatile compounds identified from the four cat foods. Using variable importance in projection (VIP) values, we selected 17 key flavor compounds responsible for distinguishing between the four cat foods. Peptides with a molecular mass <180 Da showed correlation with nonanoic acid and cedrol, while those >3000 Da correlated with hexanoic acid ethyl ester. Regression coefficients (RCs) calculated from partial least-squares regression (PLSR) results showed positive correlations between compound content and palatability for six compounds, whereas negative correlations were observed for ten compounds. Validation experiments confirmed that nonanal, 2-propylpyridine, and 3-octen-2-one enhanced palatability and correlated with peptides ranging from 180 to 500 Da; conversely, nonanoic acid ethyl ester and 3-methyl-pentanoic acid reduced palatability and correlated with peptides ranging from 1000 to 3000 Da.
研究领域:
食品科学
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动物营养学
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高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Weiwei Wu,Zhiqiang Zheng,Zhihui Wang,Biyun He,Siqing Du,Wen Zeng,Weijiang Sun
White Peony Tea (WPT) is valued for its unique flavor and pleasant sensory effects. However, the specific aroma compounds in WPT contributing to this pleasant sensation and the underlying mechanisms remain unclear. This study integrates GC–MS, computational modeling, and sensory evaluation to systematically explore the key pleasant aroma compounds in WPT and their potential mechanisms. Seven key components were identified as eliciting the pleasant sensation of WPT, including cedrol and β -ionone. These compounds activate human pleasure receptors, influencing neurological pathways to enhance sensory pleasure. Molecular simulations validated the stability of the interactions between the aroma compounds and their targets, specifically cedrol–CHRM4, cedrol–ADORA1, β -ionone–ADORA2A, and cedrol–MAOB. Sensory evaluation revealed pleasantness scores for these aroma compounds between 2.60 and 6.80, supporting the positive effects on sensory experience. This research provides scientific insight into the relationship between tea aroma and sensory pleasure, providing a foundation for the development of tea products.
研究领域:
食品科学
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神经生物学
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计算化学
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Separation Science Plus
·
2026
·Vol. 9
·期 8
·e70293
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IF 2.7
Meiru Han,Guiyang Xia,Qi He,Huan Xia,Xiaohong Wei,Yuzhuo Wu,Sheng Lin
Natural volatile components (VCs) are extensively applied in medicine, food, and daily chemicals. Characterizing their chemical compositions is essential for fundamental research. Reversed-phase preparative chromatography is among the most widely used and efficient separation approaches. Nevertheless, the poor thermal stability and steam-volatile nature of VCs pose substantial challenges for laboratory-scale preparation and recovery. To address this problem, we report a laboratory-grade liquid–liquid extraction-assisted reversed-phase preparative solution recovery (LERPSR) method designed to enhance the recovery efficiency and stability of VCs during reversed-phase chromatography. Cost-effective solvents were screened based on phase separation and miscibility. Ten VCs representing four categories were selected to evaluate the universality of LERPSR, while zedoary turmeric oil was used to validate its feasibility in complex matrices. The mechanism was investigated using computational chemistry. Results demonstrated that n -hexane outperformed isooctane. Compared with the direct vacuum recovery method, the LERPSR method with n -hexane improved the recovery of all 10 VCs, with seven showing statistical significance ( p < 0.05). The recovery weight of characteristic components significantly increased in zedoary turmeric oil, exhibiting enhanced stability. Computational results aligned with experimental findings. Thus, LERPSR effectively improves the recovery and stability of VCs, offering a promising laboratory-grade approach for preparation, quality control, and identification of VCs.
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FOOD CHEMISTRY
·
2026
·
IF 10.4
Chenxi Gao,Weiwei Wu,Zhiqiang Zheng,Zhihui Wang,Yao Yang,Biyun He,Yan Huang,Shixian Cao,Shuntian Yu,Zhidan Chen,Weijiang Sun
Pleasantness-related aroma compounds in Purple-Leaf White Tea were identified by GC-MS and sensory evaluation. • Six key volatiles were identified as major contributors to aroma pleasantness in Purple-Leaf White Tea. • Molecular docking predicted favorable interactions between key aroma compounds and ADORA2A. • Multi-compound aroma mixtures showed greater pleasantness than individual aroma compounds. • This study provides a hypothesis-generating framework linking aroma composition to pleasantness perception. Pleasant aroma is a defining sensory trait of Purple-Leaf White Tea (PWT), strongly influencing consumer preference, yet its key chemical contributors remain poorly understood. Using GC–MS combined with comprehensive sensory evaluation, six key aroma compounds—cedrol, β-ionone, geranylacetone, α-terpineol, β-cyclocitral, and (−)-terpinen-4-ol—were identified as major contributors to perceived pleasantness. Sensory analysis revealed significant differences among individual compounds, while their mixture exhibited enhanced pleasantness compared with single compounds. Molecular docking predicted that individual compounds bind to ADORA2A (−6.5 to −5.2 kcal/mol), mainly via hydrophobic interactions. The six-compound mixture showed a markedly lower predicted binding energy (−21.86 kcal/mol). Omission tests indicated that cedrol and α-terpineol contributed substantially to mixture pleasantness, whereas geranylacetone was associated with reduced pleasantness. These findings provide computational support for potential interactions between key aroma compounds and ADORA2A and offer a hypothesis-generating framework for understanding aroma-associated pleasantness in PWT.
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Scientific Reports
·
2025
·
IF 3.9
Shu Minghui,Wang Pan
Cedrol is a sesquiterpene alcohol derived from ginger and cedar oil. Cedrol has multiple pharmacological effects such as sedation, promoting hair growth, decreasing blood pressure and reducing obesity. But its pharmacological mechanisms are not fully understood and its direct targets remain unknown. Glucocorticoids, particularly dexamethasone, are stress hormones in the body and interact with glucocorticoid receptors (GRs) to regulate physiological functions such as metabolism. In this study, we find that cedrol effectively mitigates the lipid accumulation in liver and adipose tissues induced by dexamethasone in adult male mice. Cedrol treatment also inhibits the dexamethasone-induced expression of genes involved in lipid metabolism, including Cd36 , C/ebp β, Srebp1 , Fas and Scd1 in the liver. In addition, cedrol binds to GR in the cellular thermal shift assay and shows antagonistic activity in luciferase reporter assays. These results indicate that cedrol has GR antagonist activity, which may be responsible for its effect on lipid metabolism, and suggest that cedrol could also be potentially used in the treatment of lipid metabolism disorders induced by high glucocorticoids.
研究领域:
药理学
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内分泌学
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代谢学
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分子生物学
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PubMed
高影响因子
Insects
·
2025
·Vol. 16
·期 10
·1065
·
IF 2.9
Li-Hua Xie,Tong Liu,Wen-Qiang Yang,Yu-Gu Xie,Si-Yu Zhao,Xiao-Guang Chen
Simple SummaryDiseases transmitted byAedesmosquitoes, including dengue, Zika, and chikungunya, lack effective vaccines and specific treatments, making vector control critical for disease prevention. Oviposition attractants offer a promising tool for managing mosquito populations. Effective oviposition attractants forAedesmosquitoes are urgently needed. While green tea attractsAedes aegypti, it is unclear how different tea fermentations affect the Asian tiger mosquito (Aedes albopictus). We tested teas across fermentation stages, evaluating attraction, the role of microbes, and chemicals. Results showed aged Liu-pao tea strongly attracts them at 5 g/L after 1–2 weeks. Notably, even a weak Liu-pao (0.5 g/L) solution successfully attractedAe. aegyptimosquitoes with an oviposition activity index (OAI) of 0.89 (day 21). Crucially, we discovered that this attraction was not due to living microbes in the tea water, but rather natural chemicals released from the tea leaves. Also, we identified one specific chemical, cedrol, as part of this attraction, but found that the full tea solution worked much better than cedrol alone. These findings establish Liu-pao tea as a potent botanical attractant and support the development of multi-volatile “attract-and-kill” strategies for gravidAedesmosquitoes.Oviposition attractants can enhance both the surveillance and control of container-breedingAedesmosquitoes. Although green tea has been reported to attractAe. aegypti, the specific bioactive botanical compounds responsible remain unidentified. We evaluated teas across fermentation stages (non-fermented, fully fermented, and post-fermented) at 5 g/L for gravidAe. albopictususing dual-choice assays. The most attractive tea (Liu-pao) was further tested across concentrations (0.5–5 g/L) and infusion ages (1–28 days). Autoclaved vs. non-autoclaved infusions assessed microbial contributions, while headspace volatiles were analyzed via HS-SPME-GC-MS. Individual compounds (cedrol and linalool oxide) were bioassayed. Only Liu-pao tea consistently attractedAe. albopictus(OAI ≥ 0.3), peaking at 5 g/L after 7–14 days (OAIs 0.73/0.67). A 0.5 g/L infusion aged 21–28 days also attractedAe. aegypti(OAIs 0.89/0.63). Autoclaving did not reduce attraction, confirming volatile compounds, not live microbe-mediated effects. Cedrol (1 mg/L) elicited moderate attraction (OAI 0.29) inAe. albopictus, while linalool oxide was inactive. Post-fermented Liu-pao tea acts as a potent botanical attractant forAedesmosquitoes. Cedrol contributes partially, but whole tea infusions outperform single compounds. These findings support developing multi-volatile “attract-and-kill” strategies targeting gravid mosquitoes.
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WORLD JOURNAL OF GASTROENTEROLOGY
·
2026
·Vol. 32
·期 2
·114057
·
IF 5.4
Yi-Qing Zhao,Yu Zhang,Yan Qin,Rui-Ya Zhang,Jun-Ping Wang
BACKGROUND Ulcerative colitis (UC) is a chronic and treatment-resistant disorder requiring potent therapeutics that are effective and safe. Cedrol (CE) is a bioactive natural product present in many traditional Chinese medicines. It is known for its suppression of inflammation and mitigation of oxidative stress. Its therapeutic efficacy and mechanistic underpinnings in UC remain uncharacterized. AIM To investigate the therapeutic potential and mechanisms of CE in UC. METHODS The anti-inflammatory activity and intestinal barrier-repairing effects of CE were assessed in a dextran sulfate sodium-induced murine colitis model. Network pharmacology was employed to predict potential targets and pathways. Then molecular docking and dynamics simulations were utilized to confirm a stable interaction between CE and the toll-like receptor 4 (TLR4)/myeloid differentiation factor 2 (MD2) complex. The anti-inflammatory mechanisms were further verified using in vitro assays. Additionally, the gut microbiota composition was analyzed via 16S rRNA gene sequencing. RESULTS CE significantly alleviated colitis symptoms, mitigated histopathological damage, and suppressed inflammation. Moreover, CE restored intestinal barrier integrity by enhancing mucus secretion and upregulating tight junction proteins (zonula occludens 1, occludin, claudin-1). Mechanistically, CE stably bound to MD2, inhibiting lipopolysaccharide-induced TLR4 signaling in RAW264.7 cells. This led to suppression of the downstream mitogen-activated protein kinase and nuclear factor kappa B signaling pathways, downregulating the expression of tumor necrosis factor-alpha, interleukin-1β, and interleukin-6. Gut microbiota analysis revealed that CE reversed dextran sulfate sodium-induced dysbiosis with significant enrichment of butyrogenic Christensenella minuta . CONCLUSION CE acted on MD2 to suppress proinflammatory cascades, promoting mucosal barrier reconstitution and microbiota remodeling and supporting its therapeutic use in UC.
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Food Chemistry-X
·
2025
·
IF 8.2
Xinyi Sun,Ceyu Wang,Xingyu Long,Shumei Han,Wei Xu,Taolin Chen,Jianjun Liu,Beibei Wen,Meifeng Li
Niangniang tea is typically processed using a two-stage bunch-drying process, which gives it distinct floral aroma characteristics. This study investigated the impact of the two-stage bunch-drying process on the formation of Niangniang tea's floral aroma and compared it with green tea and yellow tea. Sensory evaluation, metabolomics, aroma recombination and omission tests, and molecular docking results revealed that Niangniang tea's key aroma compounds were linalool, hotrienol, p -anisaldehyde, 5-nonanone, S -methyl thiohexanoate, 1-nonen-3-ol, and 2-isopropyl-3-methoxypyrazine. p -Anisaldehyde, linalool, and hotrienol were responsible for Niangniang tea's intense floral aroma, and p -anisaldehyde was the marker of the floral aroma of NNT. This study identified the key floral compounds in Niangniang tea and revealed how the two-stage bunch-drying process influenced aroma formation. These results provide a theoretical basis for optimizing the bunch-drying process parameters in future studies.
研究领域:
食品科学
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茶叶加工
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香气化学
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代谢组学
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植物生物化学
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高影响因子
危险品化学品经营许可证（带存储）