INTERNATIONAL IMMUNOPHARMACOLOGY
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2023
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IF 5.6
Wenbo Ge,Zhun Li,Yajun Yang,Xiwang Liu,Zhaohan Zhu,Lixia Bai,Zhe Qin,Xiao Xu,Jianyong Li,Shihong Li
Pathogenic Escherichia coli ( E. coli ) can cause intestinal diseases in humans and livestock, damage the intestinal barrier, increase systemic inflammation, and seriously threaten human health and the development of animal husbandry. In this study, we designed and synthesized a novel conjugate florfenicol sulfathiazole (FST) based on drug combination principles, and investigated its antibacterial activity in vitro and its protective effect on inflammatory response and intestinal barrier function in E. coli O78-infected mice in vivo . The results showed that FST had superior antibacterial properties and minimal cytotoxicity compared with its prodrugs as florfenicol and sulfathiazole. FST protected mice from lethal E. coli infection, reduced clinical signs of inflammation, reduced weight loss, alleviated intestinal structural damage. FST decreased the expression of inflammatory cytokines IL-1β, IL-6, TNF-α, and increased the expression of claudin-1, Occludin, and ZO-1 in the jejunum, improved the intestinal barrier function, and promoted the absorption of nutrients. FST also inhibited the expression of TLR4, MyD88, p-p65, and p-p38 in the jejunum. The study may lay the foundation for the development of FST as new drugs for intestinal inflammation and injury in enteric pathogen infection.
研究领域:
药理学
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微生物学
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免疫学
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兽医学
✓ 已验证
DOI
PubMed
高影响因子
Food Science and Technology
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2022
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IF 2.602
LIAO Jianqing,XUE Hongkun,LI Junling,PENG Ling
The aim of this work was to evaluate the effects of ultrasound frequencies from 18 to 90 kHz on the extraction of anthocyanin from strawberry fruit by using an approach of modified ultrasound-assisted extraction (MUAE) that was based on a frequency search device with six extraction tanks controlled by a computer. According to the obtained optimal frequency of 62-64 kHz, the effects of other different process variables, such as treatment time, temperature, ultrasound power and solvent to solid ratio, on the extraction of anthocyanin were also studied in comparison with heat assisted extraction (HAE) and ultrasound-assisted extraction (UAE). The obtained results showed that the maximum yield of 796.9 μg/g of anthocyanin was obtained at the optimized conditions of ultrasound frequency of 62-64 kHz, solvent to solid ratio of 6 mL/g, ultrasound power of 120 W, temperature of 45°C and treatment time of 12 min with 55% ethanol as the solvent. The application of MUAE showed that anthocyanin yield increased by about 42% and 22% higher than that of HAE and UAE, respectively. These findings demonstrated MUAE is not only an effective and feasible method for extracting anthocyanin from strawberry fruit, but also promising for extracting active components from natural materials in industry.
研究领域:
食品科学
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植物化学
✓ 已验证
DOI
高影响因子
Food Science and Technology
·
2021
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IF 1.718
LI Tian-Xiao,LUO Cheng,GENG Zong-Ze,JIANG Zhong-Rong,JI Ling-Bo,SHENTU Hong-Qian,XIE Yun-Fei,HU Jun,LIU Yuan-Fa,LI Dong-Liang
To study the caramel reactions of disaccharides with water, the type I maltose caramel products (MCPs) and sucrose caramel products (SCPs) at three reaction stages were yielded and their reaction rates, UV absorptions, flavor compounds, and antioxidant activities were also detected. It was found that the caramel reactions of sucrose were faster than those of maltose and their reaction rates quickly increased to a high level in the middle stage. UV absorption of SCP in the late stage at 305 nm was much stronger than those of MCPs. Both the MCP and SCP obtained at 180 °C and 4 min had the highest concentrations of 5-hydroxymethylfurfural and total flavor compounds. Moreover, the total flavor concentrations of SCPs were much larger than those of MCPs and the antioxidant effects of SCPs were also stronger. Thus, a preferred condition for both two disaccharide caramel reactions was suggested at 180 °C for 4 min and the sucrose caramels could give better flavors than maltose caramels.
研究领域:
食品科学
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化学
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营养学
✓ 已验证
DOI
高影响因子
Food Science and Technology
·
2019
·
IF 1.223
WEI Peiyu,CAO Jun,SHEN Xuanri,LI Chuan
The effect of different concentrations of gelatin (0%, 2.5%, and 5%) and vacuum packaged on the preservation of golden pompano (Trachinotus blochii) fillets stored at 4 °C was studied over 14 days. The results suggested that both the gelatin groups (2.5% and 5%) showed a reduction in deterioration of colour, drip loss and texture compared to the control group (0%). In addition, the gelatin coating caused a slower reduction in the freshness indexes of the fish, such as total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), total viable counts and pH. During a certain storage period, the gelatin notably prevented the deterioration of the golden pompano fillet at 4 °C. The 5% gelatin group showed the best effect on preserving the freshness indexes. Thus, the application of gelatin as a preservative is highly prospective for the preservation of fish fillets.
研究领域:
食品科学
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海洋生物学
✓ 已验证
DOI
高影响因子
Food Science and Technology
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2022
·
IF 2.602
WANG Qingfu,HUANG Qinghua,ZHANG Liulian,WANG Lining,HU Biao,XU Riyi,LIANG Lei,PING Zhaohua
A novel sugarcane juice beverage was successfully produced by liquid fermentation of G. lucidum and homogenate process with selecting the day 10 fermentation broth as the raw materials. The beverage was evaluated for its sensory, nutritional and antioxidant activities. The results showed that the beverage by the G.lucidum fermentation was rich in polysaccharides, triterpenes, proteins, and flavonoids, which were all significantly higher than sugarcane juice, especially polysaccharides and triterpenoids. And the beverage could retain the sensory quality of sugarcane juice and could therefore be favored by the consumers. The in vitro antioxidant activity showed that the beverage had high scavenging and reducing abilities. DPPH and ABTS•+ radical scavenging rate of 1 mL fermented beverage were similar to 0.04 mg/mL VC, while the hydroxyl radical scavenging rate and reducing power of 1 mL of fermented beverage were similar to 1.68 mg/mL and 0.19 mg/mL VC, respectively. Taken together, the sugarcane juice fermented beverage was a natural flavor substances with high antioxidant activity and non-toxicity.
研究领域:
食品科学
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微生物学
✓ 已验证
DOI
高影响因子
Food Science and Technology
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2022
·
IF 2.602
WANG Shuyan,SONG Linxuan,LI Jinlu,YANG Runmiao,ZHAI Junying,ZHANG Hao,LIANG Yalong,ZHOU Wei,CUI Zhenkun,QIAN Xiaoyan,ZHAO Yanyan
Using fig leaves as raw materials, extraction time, extraction temperature, solid to liquid ratio, and ultrasonic power were selected as influencing factors to analyze their effects on the yield of fig leaf polysaccharides (FLPS). The response surface methodology was carried out to optimize the extraction parameters. Furthermore, the antioxidant activity of FLPS was studied. The experimental results show that the optimum extraction conditions are: extraction time of 121 min, extraction temperature of 72 °C, solid to liquid ratio of 1: 48 g/mL, and ultrasonic power of 250 W. In this case, the measured extraction rate of FLPS was 11.78%, which was in agreement with the theoretical extraction rate. Response surface analysis was used to accurately and reliably optimize the extraction of FLPS. The results of the antioxidant activity showed that FLPS had antioxidant activity. It has the best scavenging effect on ABTS radical cation (ABTS+·), and it also has ability to scavenge DPPH radical (DPPH·), hydroxyl radical (·OH), superoxide anion radical (·O2-), and ferric reducing activity. This study laid a theoretical foundation for the further development and application of FLPS.
研究领域:
食品科学
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植物化学
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生物技术
✓ 已验证
DOI
高影响因子
Food Science and Technology
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2022
·
IF 2.602
ZENG Guibing,TIAN Wenran,ZENG Zheling,YAN Xianghui,YU Ping,GONG Deming,WANG Jun
The infants who cannot be breastfeed need to obtain energy and nutrition from other sources, such as formula. In this study, a human milk fat substitute (HMFS) rich in structured triglycerides (STG) and with a variety of fatty acids was prepared by one-step transesterification reaction. The optimum conditions for the lipase-catalyzed transesterification between basa catfish oil solid fraction, Cinnamomum camphora seed kernel oil, linseed oil, microbial oil and algae oil were studied and the in vitro digestibility of the constructed HMFS was investigated. Under the optimal conditions, the obtained HMFS contained 58.86% STG and 39.73% sn-2 palmitic acid (PA). Fatty acid composition analysis showed that HMFS was composed of capric acid (Ca), lauric acid (La), oleic acid (O), linoleic acid (L), linolenic acid (Ln), arachidonic acid (ARA) and docosahexaenoic acid (DHA). LC-MS/MS analysis found that 142 new triglycerides were generated, such as Ca-P-ARA, Ca-P-Ln, La-P-ARA, La-P-L and P-O-ARA. Moreover, compared with physical mixture (PM), HMFS had better melting and crystallization temperature and the fatty acid release rate of HMFS was significantly improved. These results suggested that HMFS may have a great application in infant food as a nutritional ingredient.
研究领域:
营养学
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食品科学
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生物化学
✓ 已验证
DOI
高影响因子
Food Science and Technology
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2021
·
IF 1.718
WU Chunying,WANG Shuyu,TAO Ou,ZHAN Xueyan
This paper provided a method for determining the potential quality markers in Xiao'er Xiaoji Zhike oral liquid (XXZOL) based on the concordant tastes of compounds with their respective originated Chinese medicinal pieces. UPLC-Q-Exactive-Orbitrap-MS technology was used to identify the main chemical constituents in XXZOL. The electronic tongue collected the electronic responses of the sour, bitter, sweet, pungent, and salty sample solutions, and the discriminant factor analysis (DFA) model was established to recognize the taste characteristics of 23 liquid samples. Fifteen high content ingredients in XXZOL were identified by UPLC-MS, and the established DFA model recognized their respective tastes. The accurate recognition rate of the DFA model was 73.33%, the false rate was 6.67%, and the unrecognized rate was 20%. The concordance rate of their authentic tastes with the tastes of their respective originated Chinese medicinal pieces was 78.57%. Trigonelline, malic acid, citric acid, and caffeic acid were the potential sour material bases of XXZOL. Mannitol was the potential sweet material basis of XXZOL. L-phenylalanine, sinapine, forsythoside I, pinoresinol-4-O-β-D-glucopyranoside, naringin, and neohesperidin were the potential bitter material bases of XXZOL. So the above 11 main compounds were the potential quality markers of XXZOL.
研究领域:
药物分析
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中药学
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分析化学
✓ 已验证
DOI
高影响因子
Food Science and Technology
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2022
·
IF 2.602
FENG Yingying,NAN Haijuan,ZHOU Haoyu,XI Penghang,LI Bo
Bavachalcone is an important active component of the traditional Chinese medicine Fructus Psoraleae. The inhibitory effect of bavachalcone on α-glucosidase activity is reported for the first time and the mechanism elucidated by molecular docking. The inhibition of α-glucosidase by bavachalcone (IC50 15.35 ± 0.57 μg/mL) was significantly superior to acarbose (IC50 2.77 ± 0.09 mg/mL). Inhibition type was mixed competitive and non-competitive. Molecular docking suggested this inhibition stems from hydrogen bonds formed with the trp391, arg428, and trp710 residues of α-glucosidase.
研究领域:
药理学
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分子生物学
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中药学
✓ 已验证
DOI
高影响因子
Food Science and Technology
·
2021
·
IF 1.718
SHI Min,YIN Pengyi,GUO Xiaobo,LI Qian,SUN Lin,CAO Xiaohua
Baicalein has strong anti-inflammatory activity, but its efficacy and mechanism in pneumonia of mice is still unclear. Herein, RAW264.7 cells were infected with M. tuberculosis H37Rv (MOI 1:10) after pre-incubation with 50 μM baicalein, and the result found that baicalein incubation ameliorated the increase of bacterial load, and reduced the levels of ROS, IL-12p40, TLR2 protein, phosphorylated JNK protein and M1 polarization markers (iNOS and CD11c), and increased the levels of IL-10, M2 polarization markers (Arg1, Mrc1 and CD206) and NEDD4L protein in H37Rv infected-RAW264.7 cells. And lentivirus-mediated NEDD4L overexpression vector (LV-NEDD4L) transfection had the same effect as baicalein, while small interfering RNA target NEDD4L (si-NEDD4L) transfection or JNK pathway inhibitor IQ 3 treatment reversed the effects of baicalein, and ubiquitin inhibitor MG132 treatment reversed the effects of LV-NEDD4L. Co-immunoprecipitation (Co-IP) and TLR2 ubiquitination assays found that the binding of NEDD4L and TLR2 promoted the ubiquitination of TLR2. In vivo, C57BL/6 mice were nasal infected with H37Rv (1000 ± 150 CFU/mouse) to establish a mouse pneumonia model, and then administered with baicalein. The result found that baicalein improved H37Rv-induced pneumonia in mice. In conclusion, baicalein increased NEDD4L-mediated ubiquitination of TLR2, promoting macrophage M2 polarization and alleviating H37Rv-induced pneumonia.
研究领域:
免疫学
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药理学
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微生物学
·
分子生物学
✓ 已验证
DOI
高影响因子
Food Science and Technology
·
2022
·
IF 2.602
ZHU Wen,FANG Xin,WANG Wenfeng,XU Wencan,CHEN Wenjun,WU Shuang,HUANG Youyi,WANG Shengpeng
Thermophilic bacteria play an important role in aroma formation during pile-fermentation process of dark tea. With the aim to reveal the impact of thermophilic bacteria on volatile compounds in dark tea, Bacillus licheniformis (thermophilic bacteria) were inoculated into sun-dried green tea for spontaneous fermentation. In this study, headspace solid phase microextraction combined to gas chromatography mass spectrometry (HS-SPME-GC-MS), odor activity value (OAV), principal component analysis (PCA) and orthogonal partial least squares discrimination analysis (OPLS-DA) were employed to investigated the characteristics of volatile compounds during thermophilic bacteria pile-fermentation. According to HS-SPME-GC-MS, a total of 64 volatile compounds were identified. PCA revealed that tea samples could be clearly discriminated from each other. Furthermore, sulcatone, hexanoic acid, linalool, 2-methyl-trans-decalin, myrtenal, and α-ionone were found to play an important role in discrimination of tea samples, based on OPLS-DA. In addition, the OAV could effectively characterize the aroma contribution of volatile compounds during thermophilic bacteria pile-fermentation, and (Z)-linalool oxide (furanoid), α-ionone, (E)-2-nonenal, and linalool were the critical volatile compounds of aroma quality in dark tea. This study provides insight into volatile compounds characteristics during thermophilic bacteria pile-fermentation in dark tea.
研究领域:
食品科学
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微生物学
✓ 已验证
DOI
高影响因子
Food Science and Technology
·
2021
·
IF 1.718
LI Tian-Xiao,SHI Feng-Cheng,LI Pin-He,LUO Cheng,LI Dong-Liang
Water soluble sugars play an important role in the flavors and irritations of the cigarette sensory quality and the low content of water soluble sugars in the discarded tobacco leaves was a huge obstacle for their application. To make better use of the discarded tobacco leaves, a novel roasting method with sugar supplement was developed to enhance the sugar contents and total flavor compounds (TFCs) of tobaccos. Three main factors in the roasting process namely the reaction time, reaction temperature, and glucose supplement were optimized by single factor methodology. A proper condition was established as reaction time of 10 min, reaction temperature of 140 °C, and glucose supplement of 30%, which was further optimized by the response surface method through a three-level-three-variable Box–Behnken design. Moreover, the flavor compounds of the roasted cut tobacco extracts were analyzed and their effects in cigarettes were also determined. All these results suggested that this simple and easy method could be used to make better use of discarded tobacco leaves.
研究领域:
烟草科学
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食品科学
✓ 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）