Common Preservatives Research Articles

Development of miniaturized fluorometric system for the detection of 4-hydroxybenzoic acid and benzoic acid in skincare products based on peroxidase-like catalysts

4-Hydroxybenzoic acid (PHBA) and benzoic acid are common preservatives in many skincare products. However, their excessive, long-term consumption can adversely affect internal and external organs. Herein, a small-volume fluorometric analysis method for preservatives, using PHBA and benzoic acid as model targets, was developed for the first time using Ni-MnFe-layered double hydroxides (Ni-MnFe-LDHs) as peroxidase-like mimics. Based on the intrinsic peroxidase-like activity of Ni-MnFe-LDHs, in the presence of preservatives, the generated hydroxy radical (•OH) from H2O2 decomposition was then consumed by PHBA or benzoic acid to form phenoxy radical, resulting in less •OH to oxidize o-phenylenediamine (OPD). On the other hand, in the absence of PHBA or benzoic acid, Ni-MnFe-LDHs and generated •OH could effectively catalyze OPD into the yellow-fluorescent product 2, 3-diamino phenazine. The fluorescence change of the solution captured by a smartphone under a UV-controlled lightbox was inversely related to preservative concentration. The detection platform was miniaturized using a 96-well plate. Under optimal conditions, with a total volume of only 100 µL, the developed sensing platform can quantitatively detect PHBA and benzoic acid in the concentration ranges of 0.008–1.0, with a limit of detections of 0.0011 and 0.0036 mmol L−1 for PHBA, and 0.0011 and 0.0040 mmol L−1 for benzoic acid, respectively. Our proposed method was successfully validated by quantitatively analyzing the residual preservatives in skincare samples, and the results showed agreement with those obtained using high-performance liquid chromatography.

Synergistic Effects of Fructose and Food Preservatives on Metabolic Dysfunction-Associated Steatotic Liver Disease (MASLD): From Gut Microbiome Alterations to Hepatic Gene Expression

Background/Objectives: Metabolic dysfunction-associated steatotic liver disease (MASLD) is a growing global health problem closely linked to dietary habits, particularly high fructose consumption. This study investigates the combined effects of fructose and common food preservatives (sodium benzoate, sodium nitrite, and potassium sorbate) on the development and progression of MASLD. Methods: We utilized a human microbiota-associated mouse model, administering 10% fructose with or without preservatives for 11 weeks. Liver histology, hepatic gene expression (microarray analysis), biochemical markers, cytokine profiles, intestinal permeability, and gut microbiome composition (16S rRNA and Internal Transcribed Spacer (ITS) sequencing) were evaluated. Results: Fructose and potassium sorbate synergistically induced liver pathology characterized by increased steatosis, inflammation and fibrosis. These histological changes were associated with elevated liver function markers and altered lipid profiles. The treatments also induced significant changes in both the bacterial and fungal communities and disrupted intestinal barrier function, leading to increased pro-inflammatory responses in the mesenteric lymph nodes. Liver gene expression analysis revealed a wide range of transcriptional changes induced by fructose and modulated by the preservative. Key genes involved in lipid metabolism, oxidative stress, and inflammatory responses were affected. Conclusions: Our findings highlight the complex interactions between dietary components, gut microbiota, and host metabolism in the development of MASLD. The study identifies potential risks associated with the combined consumption of fructose and preservatives, particularly potassium sorbate. Our data reveal new mechanisms that are involved in the development of MASLD and open up a new avenue for the prevention and treatment of MASLD through dietary interventions and the modulation of the microbiome.

A comprehensive study on the production of potassium sorbate and sodium benzoate reference material in orange juice

Controlling the content of preservatives in soft drinks is of paramount important for assessing their quality during production and consumption, as well as for ensuring consumer health. To effectively enhance laboratory capacity in preservatives analysis, the requirement for reference materials (RMs) of non-alcoholic beverages containing common preservatives such as potassium sorbate and sodium benzoate is fundamentally essential. This research was conducted to provide a procedure for the production of reference materials for potassium sorbate and sodium benzoate in orange juice. The concentration of potassium sorbate and sodium benzoate in the reference materials complied with Circular No.24/2019/TT-BYT which regulates the management and use of food additives. The two RMs of natural and flavored orange juice were homogeneous and stable, however, their quality and stability were strongly affected by the storage temperature. At a particular condition of 5°C, synthetic orange juice witnessed a higher stability than natural at 532 days and 318 days, respectively. Furthermore, an accelerated aging study demonstrated that at -20°C, the integrity of potassium sorbate and sodium benzoate in natural orange juice was identically maintained for a substantial period of almost 3 years (expected shelf life 1,049 days).

Determination of naturally derived propionic, benzoic, and sorbic acids in seafood, meats, and fruits during storage

Propionic acid, benzoic acid, and sorbic acid are common preservatives in processed foods, but their natural concentrations in raw foods are not well understood. In Korea, if propionic acid or benzoic acid exceeds certain levels in processed plant-based foods, manufacturers must prove they are naturally occurring to avoid recalls. This regulation applies to both local and imported products, with non-compliance leading to economic costs and damage to brand reputation. To address this, further research is needed to build a database of naturally occurring preservatives in raw foods and develop food safety standards. This study quantified the levels of propionic, benzoic, and sorbic acids in 37 raw foods stored at different temperatures for 2 weeks, using gas chromatography and high-performance liquid chromatography. The changes in acid concentrations during storage were examined, with preservatives identified by mass spectrometry. Sensory evaluation and total viable count were used to assess spoilage in seafood and meat samples. The matrix effects were evaluated, and the quantification methods were validated using seven food matrices. The intra- and interday accuracies and precisions (% relative standard deviation, %RSD) values met the Codex guidelines. In general, the propionic acid contents of most seafood and meat samples increased during storage, with the highest content being found in manila clams. Interestingly, the fresh sea squirt sample contained a higher propionic acid content (456mg/kg) than the other samples. However, benzoic acid and sorbic acid were not detected in most samples, with the exception of the jujube and apple samples.

Effects of preservatives on the activities of salivary enzymes

ObjectivesTo investigate the effects of common preservatives used in oral health care products on the enzymatic activities of lysozyme, peroxidase, and α-amylase in-solution and on-hydroxyapatite surface phases. DesignThe preservatives used in this study were sodium benzoate, methylparaben, propylparaben, and benzalkonium chloride. Hen egg-white lysozyme, bovine lactoperoxidase, and α-amylase from Bacillus sp. served as sources of purified enzymes. Human unstimulated whole saliva was used as a source of salivary enzymes. Hydroxyapatite beads were used as the surface phase. The preservatives were incubated with purified enzymes or saliva samples in-solution or on-hydroxyapatite surface phases, respectively. Enzymatic activities of lysozyme, peroxidase, and α-amylase were measured by hydrolysis of fluorescein-labelled Micrococcus lysodeikticus, oxidation of fluorogenic 2′,7′-dichlorofluorescin, and hydrolysis of fluorogenic starch, respectively. ResultsThe effects of the preservatives on the enzymatic activities of lysozyme and peroxidase were more distinct in the saliva samples than purified substances, and in the in-solution phase than on-hydroxyapatite surface phase, and the opposite was true for α-amylase. The most significant result was apparent decrease in peroxidase activities caused by the parabens in the in-solution phase (P<0.05). Sodium benzoate and parabens inhibited lysozyme activity in the in-solution phase, but differently for the purified and salivary lysozymes. Parabens and benzalkonium chloride inhibited the enzymatic activity of α-amylase from Bacillus sp., not saliva samples, only on-hydroxyapatite surface (P<0.05). ConclusionsEach preservative affected the enzymatic activities of lysozyme, peroxidase, and α-amylase differently. Based on the effects on salivary enzymes, sodium benzoate or benzalkonium chloride was recommended as preservatives rather than parabens.

Сорбиновая кислота в сыроделии

The domestic food industry is currently focusing on food products with long shelf life. Extended storage is usually a result of various aseptic packaging techniques. However, preservatives also prolong shelf-life. Such food additives can be applied only after a comprehensive and multifaceted study of their safety and possible impact on consumer health. New studies on negative effects of certain additives make it necessary to review their safety status. Sorbic acid and its salt E202 are common preservatives to be found in sauces, canned food, chocolate, jam, sausages, fruit juices, fish, bakery, confectionery, margarine, oil, butter, wine, carbonated drinks, etc. In Russian cheese production, sorbic acid and potassium sorbate serve as a surface treatment of long-maturing cheeses: they protect cheese wheels from mold, thus reducing product losses. These preservatives can be part of protective coatings, packaging matrix, and smart packaging, especially in flavored cheeses and particular wrapping types. Food preservatives require a strict qualitative and quantitative control to prevent adverse effects on consumer health, as well as elaborate labelling rules.

D-Limonene Inhibits Pichia kluyveri Y-11519 in Sichuan Pickles by Disrupting Metabolism.

The Pichia kluyveri, a proliferation commonly found in Sichuan pickles (SCPs), can accelerate the growth and reproduction of spoilage bacteria, causing off-odor development and decay. Although D-limonene, a common natural preservative, effectively restricts P. kluyveri, its inhibitory mechanism remains unclear. This study aimed to elucidate this molecular mechanism by investigating the impact on basic P. kluyveri metabolism. The findings revealed that D-limonene inhibited P. kluyveri growth and disrupted the transcription of the genes responsible for encoding the enzymes involved in cell wall and membrane synthesis, oxidative phosphorylation, glycolysis, and the tricarboxylic acid (TCA) cycle pathway. The results indicated that these events disrupted crucial metabolism such as cell wall and membrane integrity, adenosine triphosphate (ATP) synthesis, and reactive oxygen species (ROS) balance. These insights provided a comprehensive understanding of the inhibitory effect of D-limonene on the growth and reproduction of P. kluyveri while highlighting its potential application in the SCP industry.

Ascorbic acid as serine protease inhibitor in lung cancer cell line and human serum albumin.

Serine proteases (SPs) are distributed among all living cells accounting for almost one-third of all proteases. Dysregulation of SPs during inflammation and/or infection can result in devastating consequences, such as skin and lung inflammation, neuroinflammation, arthritis, as well as metastasis of cancerous cells. Such activities are tightly regulated by various inhibitors known as serine protease inhibitors (SERPIN). The thermodynamic investigations previously revealed that L-ascorbic acid binds to trypsin more firmly than pepsin and the binding force of L-ascorbic acid is driven by hydrogen bonds and van der Waals forces. However, the physiochemical effects of such interaction on trypsin and/or pepsin have not yet been reported. Ascorbic acid, also known as vitamin C, is one of the essential nutrients and most common food supplements, fortificants, and preservatives. The aim of this study was to explore the inhibitory effects of ascorbic acid on serine proteases at various concentrations on the in-vitro digestion and/or hydrolysis of intercellular matrix of cell monolayer and human serum albumin (HSA). The inhibitory effects of ascorbic on trypsin are investigated by qualitative and quantitative analysis using SDS-PAGE imaging and NIH densitometric software. Upon the addition of ascorbic acid in both indicator systems, the detachment and/or dissociation of cell monolayer and the digestion of HSA were inhibited in the presence of EDTA-Trypsin. The inhibitory effect of ascorbic acid on the digestion of intercellular matrix and/or hydrolysis of HSA showed a dose-dependent trend until it reached the maximum extent of inhibition. At an equal concentration (2.5mg/mL) ascorbic acid and EDTA-Trypsin exhibited the most potent inhibitory effect on the in vitro digestion of protein either in the form of intercellular matrix in cell monolayer and/or HSA respectively. Overall, our results based on two indicator systems strongly indicate that ascorbic acid may function as a serine protease inhibitor (SERPIN) beyond other important functions.

WITHDRAWN: Evaluation of Mold, Yeast and Phage Contamination of Yogurt Collected from North of Iran, Measurement of Their Potent Natamycin Preservative

Today increasing population has led to higher demands for healthy processed foods, and yogurt is considered as one of the fermented dairy products with high demand. Therefore, studying microbial contamination of such products seems to be very important. In this study, 18 samples of yoghurt were collected from market of Iran, and the samples were evaluated in terms of yeast, mold and phage contamination. Also, natamycin was measured as a common preservative used in dairy products. Yeast and mold were counted using yeast extract-dextrose chloramphenicol agar media after incubation the plates at 25 °C for 3 days. Phage experiments were carried out using inhibition test and plaque assay. Also measurement of natamycin was done using high performance liquid chromatography by c18 column and UV detector. All experiments were carried out in triplicate benefiting from ANOVA method. Results of the current study showed that, just 2 yogurt samples had significant yeast and mold contamination. However, other samples contained microbial load had no significant difference with each other. Phage experiment showed that, just 1 sample of yogurt had significant phage contamination (P < 0.05). Results of natamycin measurements showed that 88 % of samples contained natamycin preservative in different amounts. It was concluded that mold, yeast and phage contaminations were very low in Iranian yogurt samples. However, use of natamycin preservative in high dosage is common as found in yogurt samples collected from the market of Iran.

A revised radiocarbon calibration curve 350-250 BCE impacts high-precision dating of the Kyrenia Ship.

The Kyrenia Ship, found off the north coast of Cyprus, is a key vessel in the history of scientific underwater excavations and in the history of Greek shipbuilding. The first volume of the site's final publication appeared in 2023 and provides detailed archaeological information tightly constraining the dating of the ship. A very specific date range is proposed: ca. 294-290 BCE, but is based on a less than certain reading of one coin recovered from the ship. While there is clear benefit to finding high-precision dates for the Kyrenia Ship and its rich assemblage using independent scientific dating (combined with Bayesian chronological modeling), efforts to do so proved more challenging and complex than initially anticipated. Strikingly, extensive radiocarbon dating on both wooden materials from the ship and on short-lived contents from the final use of the ship fail to offer dates using the IntCal20 calibration curve-the current Northern Hemisphere radiocarbon calibration curve at the time of writing-that correspond with the archaeological constraints. The issue rests with a segment of IntCal20 ca. 350-250 BCE reliant on legacy pre-AMS radiocarbon data. We therefore measured new known-age tree-ring samples 350-250 BCE, and, integrating another series of new known-age tree-ring data, we obtained a redefined and more accurate calibration record for the period 433-250 BCE. These new data permit a satisfactory dating solution for the ship and may even indicate a date that is a (very) few years more recent than current estimations. These new data in addition confirm and only very slightly modify the dating recently published for the Mazotos ship, another Greek merchant ship from the southern coast of Cyprus. Our work further investigated whether ship wood samples impregnated with a common preservative, polyethylene glycol (PEG), can be cleaned successfully, including a known-age test.

Butylparaben induces glycolipid metabolic disorders in mice via disruption of gut microbiota and FXR signaling

Butylparaben, a common preservative, is widely used in food, pharmaceuticals and personal care products. Epidemiological studies have revealed the close relationship between butylparaben and diabetes; however the mechanisms of action remain unclear. In this study, we administered butylparaben orally to mice and observed that exposure to butylparaben induced glucose intolerance and hyperlipidemia. RNA sequencing results demonstrated that the enrichment of differentially expressed genes was associated with lipid metabolism, bile acid metabolism, and inflammatory response. Western blot results further validated that butylparaben promoted hepatic lipogenesis, inflammation, gluconeogenesis, and insulin resistance through the inhibition of the farnesoid X receptor (FXR) pathway. The FXR agonists alleviated the butylparaben-induced metabolic disorders. Moreover, 16 S rRNA sequencing showed that butylparaben reduced the abundance of Bacteroidetes, S24–7, Lactobacillus, and Streptococcus, and elevated the Firmicutes/Bacteroidetes ratio. The gut microbiota dysbiosis caused by butylparaben led to decreased bile acids (BAs) production and increased inflammatory response, which further induced hepatic glycolipid metabolic disorders. Our results also demonstrated that probiotics attenuated butylparaben-induced disturbances of the gut microbiota and hepatic metabolism. Taken collectively, the findings reveal that butylparaben induced gut microbiota dysbiosis and decreased BAs production, which further inhibited FXR signaling, ultimately contributing to glycolipid metabolic disorders in the liver.

Dietary exposure assessment of Filipinos to sodium benzoate in water-based beverages

Sodium benzoate (SB) is a common preservative in food used to inhibit the growth of mold, yeast, and bacteria. One of the common sources of SB in the diet is processed beverages. However, excess intake of SB can be detrimental to health. Thus, the present study assessed the exposure of Filipinos to SB through the consumption of water-based beverages. The actual SB content of water-based beverages available in the Philippine market was determined using a validated reversed-phase high-performance liquid chromatography (HPLC) method. A total of seventeen samples were collected from four districts in Metro Manila for SB analysis. The SB concentration data were then combined with the consumption data from the 2008 Philippine National Nutrition Survey (NNS) to derive a dietary exposure estimate of Filipinos to SB in beverages. The dietary exposure estimates were then compared with the upper bound ADI for SB set by the Joint FAO/ WHO Committee on Food Additives (JECFA) which is 20 mg.kg-1 day-1 . Results have shown that the analyzed sample beverages contained SB from 1 to 286 mg.kg-1 . Filipinos were found to be exposed to SB at levels below its ADI considering average (2 to 6% ADI) and high consumption (4 to 18% ADI) of commonly consumed water-based beverages. Children ages 1.0-5.9 years had the highest risk of exposure to SB. In general, exposure of Filipinos to SB through the consumption of water-based beverages does not constitute a significant health risk. However, to better validate the level of risk of children to SB, it is recommended that the scope of the dietary exposure assessment be extended to include other food groups known to contain SB and conduct a probabilistic approach to exposure assessment using the latest consumption data from the NNS.

Contact sensitization and self-reported eczema in Swedish painters with occupational exposure to isothiazolinones.

Due to an increasing occupational usage of isothiazolinone (IT)-containing preservatives, and their potential to cause skin sensitization and allergic contact dermatitis, that is, chronic disease, there is a need for more knowledge on how highly exposed workers are affected. The overall objective was to explore dermatological symptoms of potentially long-lasting or chronic character in Swedish painters. Building painters from western and southern Sweden were initially invited to perform a questionnaire on occurrence of skin symptoms. Participants with affirmative responses, and the right inclusion criteria, were further invited to patch testing with four different ITs: benzisothiazolinone (BIT), methylisothiazolinone, methylchloroisothiazolinone and octylisothiazolinone. There was a tendency towards higher occurrence of positive patch test reactions among the painters compared with occupationally unexposed registry patients; however, not statistically significant differences. BIT was the substance most frequently causing positive test results in both groups. The occurrence of adult-onset eczema was higher in painters than in the control group of electricians, and just shy of statistical significance concerning any of several skin locations (face/legs/arms/hands). Building painters present with positive patch test reactions to common paint preservatives (ITs), and they report adult-onset eczema more often than do less occupationally exposed groups.

Сорбиновая кислота: новые формы стабильной суспензии для сыроделия

Sorbic acid and its salts are one of the most common food preservatives worldwide, especially in the sphere of cheesemaking. Unfortunately, aqueous solutions of sorbic acid are ineffective against microorganisms. When sorbic acid dissolves in the aqueous phase of the product, it loses most of its fungistatic properties. This article offers a new method for stabilizing sorbic acid nanosuspension. The method is based on the fact that sorbic acid has different solubility in water and alcohol. The patented nanosuspension is stable, homogeneous, and low in viscosity. As a result, it can be sprayed on surfaces and in the air. The technology is simple enough to be implemented in industrial conditions.

Innovative sensor design for reliable detection of formaldehyde adulteration in milk

This research presents a straightforward and cost-effective sensor design for the detection of harmful chemical adulterants in raw milk, with a focus on formaldehyde, a common preservative. The proposed sensor design involves a minimal sample volume of 4 ml and utilizes a low-cost assembly with two nickel electrodes within a plastic cuvette. Electrochemical Impedance Spectroscopy (EIS) was conducted with an LCR meter to record three key electrical parameters: impedance (Z), phase angle (θ), and parallel plate capacitance (Cp). Testing was conducted in a controlled laboratory environment at temperatures between 25 to 27 °C for both unadulterated and adulterated milk samples. The results reveal that Z is the most sensitive parameter, capable of detecting formaldehyde adulteration as low as 0.5%. Conversely, θ and Cp effectively detected adulteration levels exceeding 3%. A noteworthy finding is a consistent and proportional increase in Z ranging from 2.2% to 26.4% as the formaldehyde concentration increases from 0.5% to 10% across a wide frequency range from 10 kHz to 200 kHz. This method offers a dependable and efficient approach to quality control, ensuring the safety and integrity of milk products.

Construction of a convenient microbial-growth observation system based on microscopic image analysis applicable to the evaluation of preservative effects

The pour-plate method, a conventional approach to the evaluation of food microbial contamination, is costly and time-consuming. We have developed a novel and efficient system to evaluate microbial growth on the surfaces of foods using a membrane filter and microscope followed by image analysis. While Wickerhamomyces anomalus cells directly inoculated onto loin ham were undetectable because of the complex surface structure of the food, the placement of a hydrophilic polytetrafluoroethylene membrane filter on the loin ham enabled us to clearly observe the yeast cells on the filter by microscopy without affecting their growth. Under microscopic observation, cells on the membrane filter as well as those on the agar plate were always observed with surrounding annular dark regions, which were separated from the background by clear boundaries. We defined the areas inside the boundaries, including the cells and the annular dark regions, as the “bounded areas”. In image analysis, the numbers of pixels in the bounded areas increased exponentially in parallel with the viable cell count (CFU/g), suggesting that the pixel numbers were proportional to the viable cell numbers. We applied this system to investigate the adverse effects of sorbic acid preparation (SAP), a common food preservative, on yeast growth. The yeast was incubated on filter-overlaid agar medium in the presence or absence of SAP, resulting in a dose-dependent reduction in the specific pixel increase rate (k [/h]) determined by image analysis as well as in the specific growth rate (μ [/h]) estimated by the agar-plate-based conventional method. Regression analysis revealed a strong correlation between the k and μ values (R2, 0.985) normalized to the corresponding values without SAP. Our system could be applied to estimate the growth rate of microbes on foods and to examine the effects of environmental factors on microbial growth by using the k value as an index. Furthermore, this system would contribute to enhancing food safety, extending shelf life, and solving the important global problem of food loss.

Role of Mesenchymal Stem Cell-Derived Conditioned Medium in Modulating the Benzalkonium Chloride-Induced Cytotoxic Effects in Cultured Corneal Epithelial Cells In Vitro

Purpose Benzalkonium chloride (BAK) is a common preservative in ophthalmic formulations that causes cytotoxic damage to the corneal epithelial cells. This study aims to explore the role of mesenchymal stem cell (MSC)-derived conditioned medium in modulating the BAK-induced cytotoxic effects in cultured human corneal epithelial cells (HCECs) as a cell-free therapeutic agent. Methods The in vitro cultured HCECs derived from a HCE cell line were treated with BAK (0.001% and 0.005%, diluted in DMEM/F12, v/v) for 15 min, washed with 1xPBS, and allowed to recover for 24 h in human bone marrow MSC-derived conditioned medium (MSC-CM: undiluted (100%) and diluted (50%, v/v)). On the other hand, HCECs were co-incubated with BAK (0.005%, v/v) and MSC-CM (100% and 50%, v/v) for 24 h. The HCEC-derived conditioned medium (HCE-CM) was used as an optimal control for MSC-CM, whereas HCECs cultured in DMEM/F12 were used as a control. The DMEM/F12 was used as the base medium for the culture of HCECs and preparation of HCE- and MSC-CM. The role of MSC-CM in modulating the metabolic activity, cell death, epithelial repair, and proliferation, in BAK-treated HCECs was evaluated using MTT assay, Propidium iodide staining, scratch assay, and Ki-67 staining, respectively. Results Compared to the control, recovery of BAK-treated (0.001% and 0.005%, for 15 min) HCECs in MSC-CM showed significantly reduced cell death with enhanced metabolic activity, epithelial repair, and proliferation. However, in comparison with HCE-CM, the beneficial effects of MSC-CM were predominantly observed at lower BAK concentration (0.001%, for 15 min). Whereas the co-incubation of BAK (0.005%) and MSC-CM for a longer duration (24 h) was marginally beneficial. Conclusions Our results suggest that the MSC-CM is effective in modulating the BAK-induced cell death, retardation of metabolic activity and proliferation in cultured HCECs, particularly at lower concentration (0.001%) and shorter exposure (15 min) of BAK.

Effects of Calcium Propionate in Drosophila Melanogaster

Calcium propionate, a common food preservative, has been widely used to inhibit mold growth and prolonging the shelf life of various food products. However, its potential the impact on living organisms, especially in the context of eating, remains largely unexplored. In This study aimed to elucidate the effects of calcium propionate supplementation Drosophila melanogaster, a model organism widely used in biological research. In this study, we studied survival rates, lifespan, motility changes, and gut Microbes and the reproductive cycle of D.melanogaster.

Alleviative effects of the parthenolide derivative ACT001 on insulin resistance induced by sodium propionate combined with a high-fat diet and its potential mechanisms

The increasing side effects of traditional medications used to treat type II diabetes have made research into the development of safer and more effective natural medications necessary. ACT001, a derivative of parthenolide, has been shown to have good anti-inflammatory and antitumor effects; however, its role in diabetes is unclear. The short-chain fatty acid propionate is a common food preservative that has been found to cause disturbances in glucose metabolism in mice and humans. This study aimed to investigate whether sodium propionate could aggravate insulin resistance in obese mice and cause diabetes and to study the alleviative effects and potential mechanisms of action of ACT001 on insulin resistance in diabetic mice. Type II diabetic mice were adminietered sodium propionate combined with a high-fat diet (HFD + propionate) by gavage daily for four weeks. Biochemical analysis showed that ACT001 significantly affected blood glucose concentration in diabetic mice, mainly by downregulating the expression of phosphoenolpyruvate carboxykinase 2 and glucose-6-phosphatase. Meanwhile, the level of fatty acid-binding protein 4 in the liver was significantly decreased. ACT001 has a protective effect on the liver and adipose tissue of mice. In addition, the results of the running wheel experiment indicated that ACT001 alleviated the circadian rhythm disorder caused by insulin resistance to a certain extent. This study revealed the potential mechanism by which ACT001 alleviates insulin resistance and provides ideas for developing natural antidiabetic drugs.

Multi-Walled Carbon Nanotubes Improve the Development of Chrysanthemum × morifolium (Ramat.) Hemsl. ‘Jinba’ Inflorescences

The application of cut flower preservation technology can significantly enhance both the ornamental and economic value of fresh-cut flowers. Research on vase solutions has become a concentrated area in current studies on cut flower preservation. Multi-walled carbon nanotubes (MWCNTs), as a type of carbon nanomaterial with bactericidal and membrane-penetrating properties, can be used as a component in vase solutions. This supplementation of energy substances aims to improve antioxidant enzyme activity, thereby enhancing the postharvest quality of cut chrysanthemums. In this study, deionized water and a standard preservative solution were employed as control groups to compare the effects of MWCNTs applied at different concentrations, combined with common preservatives such as sugar and 8-hydroxyquinoline, on the postharvest flowering and preservation of Chrysanthemum × morifolium ‘Jinba’. By observing the distribution of MWCNTs in the tissues surrounding the cut and changes in water content, carbon sources, osmoregulatory substance levels, and the expression of relevant key genes, a formulation with excellent postharvest treatment effects was identified. Preliminary investigations into its action and mechanism were also conducted. The results indicated that the combined treatment with 5 mg L−1 MWCNTs, 30 g L−1 sucrose, and 0.2 g L−1 8-hydroxyquinoline effectively promoted water and sugar uptake in chrysanthemum flowers, accelerating bud opening, maintaining larger inflorescence diameter, and extending the vase life. Ultimately, this enhanced the ornamental value of cut chrysanthemums. These research findings provide theoretical and experimental foundations for the application of multi-walled carbon nanotubes as auxiliary additives to improve the ornamental quality of cut flowers.