Effect Of Preservation Research Articles

Fabrication of curcumin conjugated self-assembled lysozyme nanoparticle as potential food additive with enhanced antibiofilm and antioxidant activity

Food contamination has recently emerged as a major global challenge. Due to the potential side effects of synthetic preservatives, natural-based alternatives with antimicrobial and antibiofilm properties have been developed to prevent food spoilage. This approach involves utilizing biomolecules like proteins, which can undergo self-assembly to form stable nanostructures with enhanced functionalities. Here, we prepared self-assembled nanostructured lysozyme (SaLyz) using two different crosslinkers: Sodium tripolyphosphate (STPP) and Glutaraldehyde (GTD). SaLyz1, prepared with a single crosslinker (STPP), had a size of 80 nm, while SaLyz2, prepared with a double crosslinker (GTD + STPP), had a size of 60 nm. SaLyz2, with a zeta potential of −29 mV, showed greater stability at high pH and temperature. To enhance the antibacterial and antibiofilm activity of SaLyz, the natural polyphenol curcumin was loaded onto SaLyz1 and SaLyz2. SaLyz2-Cur exhibited the highest antibacterial efficacy, with growth inhibition rates of 91% against E. coli and 93.7% against B. subtilis. Additionally, this formulation demonstrated excellent antibiofilm activity, inhibiting over 86% and 88% of E. coli and B. subtilis biofilm formation, respectively. Furthermore, the particles eradicated preformed mature biofilms of E. coli and B. subtilis at rates of 74% and 80%, respectively. The developed SaLyz possessed significant antioxidant properties, which were further enhanced after curcumin loading. In vitro hemocompatibility and cytocompatibility studies showed that SaLyz and SaLyz-Cur were highly biocompatible, indicating their safety for consumption. Hence, the prepared formulations, with their strong antibacterial, antibiofilm, and antioxidant activities, can be utilized as natural food preservatives to prevent food spoilage.

Antibacterial and antibiofilm properties of cinnamon essential oil on Pseudomonas tolaasii and application of potato starch/CEO active pads in preservation of mushroom (Agaricus bisporus)

Pseudomonas tolaasii (P. tolaasii) is considered to be the main pathogen of brown spot disease in mushrooms. Cinnamon essential oil (CEO), a natural bacteriostatic agent, has potential application prospects in the field of food preservation. The purpose of this study was to explore the antibacterial mechanism of CEO on P. tolaasii, and to prepare an active pad to study the preservation effect of mushroom, so as to provide a basis for the development of natural antibacterial agents. P. tolaasii was isolated from browning mushroom and identified by 16S rRNA gene sequencing. The antibacterial and antibiofilm activities of cinnamon essential oil (CEO) on P. tolaasii and its application in mushrooms were investigated. The results indicated that CEO had a significant inhibitory effect on P. tolaasii. After the CEO treatment, the surface of P. tolaasii cells was damaged, and significant leakage of entocyte was observed. In addition, CEO could effectively induce oxidative stress and lipid peroxidation in P. tolaasii cells, and cause irreversible damage to cell membranes, leading to energy and respiratory metabolism disorders. The activity of ROS defense enzymes such as superoxide dismutase (SOD), catalase (CAT) and peroxidase (POD) were significantly inhibited (P < 0.05), aggravating the oxidative damage to P. tolaasii. The crystal violet staining assay and scanning electron microscopy revealed that CEO treatment not only inhibited biofilm formation, but also effectively eradicated mature biofilm. The application effects displayed that the active pads packing containing CEO had excellent antibacterial effect and maintain the quality of mushroom (Agaricus bisporus). The results of this study will provide references for further research and application of natural food antibacterial agents.

A new active packaging system based on chickpea-based edible coatings added with microcapsules of Cosmos sulphureus Cav. flower extract.

The Cosmos sulphureus Cav. plant is studied for its high polyphenolic content with antioxidant properties. Its flowers, rich in phenolic acids, flavonoids, and tannins, hold promise as antioxidants in food preservation. The inclusion of these compounds in chickpea-based coatings with a previously studied preservative effect would be an excellent option as a food preservation method and microencapsulation addresses challenges like dispersion and degradation of polyphenols in the coating. The objective of this research was to evaluate the in vitro antioxidant activity of Cosmos sulphureus leaves, seed, and flower extracts and explore the protective effects of chickpea-based coatings containing microcapsules of flower polyphenolic extract on the chemical quality of stored roasted sunflower seeds during storage. The ethanolic leaf extract exhibited the highest antiradical activity, followed by the aqueous flower extract. After a storage period of 15 days, at 40 °C, the chickpea-based coatings effectively delayed lipid oxidation in the roasted sunflowers seeds, and the inclusion of polyphenolic microcapsules with 0.01% extract (SMC 0.01%) in the coating significantly improved the protective effect. By day 15 of storage, SMC 0.01% showed comparable peroxide value, conjugated dienes, and linoleic acid content to samples containing the synthetic antioxidant BHT (butylated hydroxytoluene). Samples that only contained chickpea-based coating and coating with polyphenolic microcapsules with 0.005% extract exhibited significantly greater reduction in fatty acid content compared to the 0.01% SMC treatment. The chickpea-based coating with polyphenolic microcapsules demonstrated antioxidant activity akin to synthetic BHT, offering a promising biopackaging solution for lipid-rich foods like roasted sunflower seeds. © 2024 Society of Chemical Industry.

Comparison of imaging flow cytometry and microscopy for freshwater algal bloom detection

Gifford SR, St. Amand A, Graham JL, Foster GM, Sauve C, Clark D, Schroeder-Larkins H. 2024. Comparison of imaging flow cytometry and microscopy for freshwater algal bloom detection. Lake Reserv Manage. 40:221–235. Imaging flow cytometry (IFC) is an emerging tool that allows for rapid identification and enumeration of phytoplankton in freshwater systems. However, few studies have assessed the effects of preservation on IFC results or compared live IFC and microscopy results in freshwater systems. Understanding the effects of preservation and differences between IFC and microscopy will improve interpretation of these data and inform strategies to use IFC-based approaches in freshwater systems. Our study objectives were to compare IFC and phase contrast with epifluorescence microscopy as techniques for phytoplankton identification and enumeration, and the effects of sample preservation with an emphasis on taxa forming harmful cyanobacterial blooms (HCBs). During June through October 2020, samples were collected from 2 lakes in the Finger Lakes region of New York. Live and preserved samples were analyzed by laboratory-based IFC, and preserved samples were analyzed by microscopy. The IFC approach captured community dynamics while detecting potential cyanobacterial bloom-forming taxa earlier and at lower abundances than microscopy. Laboratory-based IFC allowed for an intermediate level of taxonomic information when compared to microscopy, gross techniques, such as extracted chlorophyll a or fluorescence sensors, and field-based operation of IFC approaches. The laboratory-based application of IFC in this study allowed receipt of results in 5 d or less, a substantial improvement over microscopy, which can be time-consuming to conduct. However, the laboratory-based IFC approach had some limitations. Imaging flow cytometry-estimated biovolume may be less accurate than microscopy for some taxa because of the algorithms used to calculate biovolume, particularly for chrysophytes and coccoid cyanobacteria. Colonial dissociation during preservation appeared to affect detection of Microcystis by IFC less than for other fragile bloom-forming taxa like chrysophytes. Our study results advance understanding of how IFC may translate to field-based approaches for early harmful algal bloom indicators in freshwater.

Preparation of delignified wood fibers based absorbent pad for tray package and its application in preservation of cold and fresh pork

This work aimed to fabricate one bio-based absorbent pad used for tray package and investigate its application in preservation of cold and fresh pork. The delignified wood fibers based absorbent pad was prepared by chemical delignification of natural balsa wood sheet and three freeze-thaw cycles of polyvinyl (PVA) solution. Whether using clove oil or not, shelf life of cold and fresh pork with absorbent pads composed of 3 % PVA/5 h or 3 % PVA/5 h/CO exceeded 9 d, while the shelf life of cold and fresh pork with commercially available absorbent pad and without absorbent pad was 8 d and 6 d, respectively, indicating that bio-based absorbent pads fabricated in this work have better preservation effect on cold and fresh pork than that commercially available non-biodegradable absorbent pad. Moreover, this bio-based absorbent pad has less CO2 emission when it was disposed as package wastes.

Effect of Preservation on Changes in the Volume of Corneal Endothelial Cells in an Environment with a High Concentration of Potassium

Effect of Preservation on Changes in the Volume of Corneal Endothelial Cells in an Environment with a High Concentration of Potassium

Facilely prepared ferric-curcumin complex nanoparticles exert improved stability and photothermal enhanced antibacterial effects for food preservation

Curcumin (Cur) is a phenolic compound extracted from Curcumae Longae Rhizoma, which has been widely applied in food industry due to its wide functional features, including coloring, antioxidant and antimicrobial activities. However, Cur exhibits some major limitations including low water solubility and stability during processing, which calls for convenient and straightforward protection strategy to improve its functionality. This investigation introduces a streamlined, consistently replicable one-pot method for synthesizing ferric-curcumin (Fe-Cur) complex nanoparticles through simple mixing of both components under controlled reaction conditions. Notably, the resultant Fe-Cur complex nanoparticles exhibit enhanced stability in comparison to their un-complexed Cur counterpart. Of paramount importance, the Fe-Cur complex nanoparticles exhibit additional photothermal conversion capabilities, conferring them with augmented antibacterial efficacy against food-borne pathogens under light stimulation. This enhancement is efficacious against both Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli), which were selected as representative for Gram-positive and negative strains, respectively, thereby presenting a unique strategy for integrating these particles within chitosan films to achieve desirable pork preservation performance. In summary, Fe-Cur complex nanoparticles emerge as a promising food-originating material, imbued with innovative photothermal enhanced antibacterial traits that promise to revolutionize food preservation methodologies.

Preparation and characterization of an antioxidant edible film with soluble soybean polysaccharide and pomelo peel extract and its application in lipid packaging

An antioxidant packaging film was prepared by incorporating soluble soybean polysaccharide (SSPS) and pomelo peel extract (PPE), which possessed antioxidant and enhanced mechanical properties for lipids preservation. The effects of PPE dosage on structural, physical, and antioxygenic performance of the SSPS-xPPE films were investigated. Further, the preservation effect of SSPS-5PPE film on lard was also studied. Scanning electron microscopy results indicated that the film stratified with excess PPE (≥0.07 g/g SSPS) remained intact and compact. Hydrogen bonding between SSPS and PPE was shown in the Fourier transform infrared spectra. The incorporating of PPE greatly lessened the light transmittance but enhanced the UV resistance to further optimize the barrier and mechanical properties by reducing the water vapor permeability from 2.79 × 10−14 to 1.37 × 10−14 g⋅mm−2⋅s−1⋅Pa−1, lowering the oxygen permeability from 2.69 × 10−15 to 1.87 × 10−15 cm2⋅s−1⋅Pa−1, and improving the tensile strength from 0.38 to 2.39 MPa. The SSPS-xPPE film possessed good antioxidant ability, with the scavenging activity of SSPS-7PPE film for DPPH and ABTS•+ were 80.34% and 91.68%, respectively. Packaging experiments suggested SSPS-5PPE film could extend the shelf life of lard by approximately 25 d at 20 °C. In brief, the PPE-incorporated SSPS film can be used in packaging to extend the shelf life of lipids.

Insights into the cooling rate and preservative effect of slurry ice on large yellow croaker (Pseudosciaena crocea) in terms of the fish/ice ratio, salinity, and the ice mass fraction

AbstractThe cooling effect of slurry ice as cooling medium on large yellow croaker (Pseudosciaena crocea) was studied by considering different fish/ice ratio, salinity and initial ice mass fraction (40%, 60%, and 80%). Results obtained with optical microscope clarified that the ice particle size and cooling time of slurry ice were decreased at increasing salinity. Best precooling efficiency was obtained with specific values of fish/ice ratio 1:2, salinity 5.0%, and initial ice mass fraction 60%. Then, the effects of precooling time (0, 3, 12, and 24 h) in slurry ice on the quality of large yellow croaker stored at 4°C were investigated. The results showed that slurry ice precooling could significantly (p &lt; 0.05) inhibit the microbial reproduction and retard the quality deterioration of large yellow croaker. Therefore, slurry ice can be a promising precooling method for the quality maintenance of marine fish.Practical applicationsLarge yellow croaker is extremely perishable due to its nutrient abundance. The spoilage process of fish is vitally influenced by the changes of internal environment and external environment after harvest. Timely precooling can prominently improve the shelf‐life of perishable foods. Slurry ice, a two‐phase system consisting of seawater (or artificial seawater) and spherical ice microcrystals, is regarded as an alternative precooling medium. Compared with conventional ice, slurry ice has faster cooling rate, little physical damage to soft tissue such as aquatic products and has better fluidity allows it to comprehensively cover the fish surface, thereby protecting fish from oxidation.

Improvement of mechanical, barrier properties, and water resistance of konjac glucomannan/curdlan film by zein addition and the coating for cherry tomato preservation

The mechanical, barrier properties, and water resistance of packaging materials are crucial for the preservation of fruits and vegetables. In this study, zein was incorporated as a hydrophobic substance into the konjac glucomannan (KGM)/curdlan (KC) system. The KC/zein (KCZ) showed good compatibility with the zein aggregates uniformly distributed in the network formed by an entanglement of KGM and curdlan micelles based on hydrogen bonds. The presence of zein inhibited the extension of the KC entangled structure and enhanced the solid-like behavior. The high content of zein (>6 %) increased zein aggregation and negatively affected the structure and properties of KCZ. The zein addition significantly improved the water vapor permeability, tensile strength, and elongation at break. The hydrophobicity of the KCZ films was significantly enhanced, accompanied by the water contact angle increasing from 81° to 112°, and the moisture content, swelling, and soluble solid loss ratio decreasing apparently. The K56C40Z4 coating exhibited an excellent preservation effect to inhibit the respiration of cherry tomatoes, significantly reducing the water loss and firmness decline and maintaining the appearance, total solid, total acid, and ascorbic acid content. This work provided a strategy to fabricate hydrophobic packaging for the preservation of fruits and vegetables.

Preservation effect of sodium alginate-based edible coating enriched with Siam Pontianak tangerine peel oil on chemical and microbiological properties of strawberry during refrigeration storage

Abstract Strawberry is one of the most popular, nutritious, and valuable fruits. However, it has a short shelf life. Preservation by sodium alginate-based edible coating enriched with tangerine peel oil could maintain the physical quality of strawberries during refrigeration storage. However, its effect on chemical and microbiological properties has yet to be reported. This research evaluated the effect of sodium alginate-based edible coating enriched with Siam Pontianak tangerine (Citrus nobilis var. Microcarpa) peel oil at various concentrations (0%, 0.3%, 0.5%, and 0.7%) on strawberries’ chemical and microbiological properties during six days of storage in a refrigerator. The non-coated sample was also prepared as a control. The results showed that the treatments affected the quality of strawberries, including pH, vitamin C, total titratable acidity, and total plate count, except moisture content. The incorporation of 0.5 and 0.7% Siam Pontianak tangerine peel oil into an edible coating based on sodium alginate is a better approach to preserving strawberry quality than other methods. This finding suggests that the Siam Pontianak tangerine peel essential oil can be used as a natural preservative agent to extend the shelf life of strawberries.

Effect of combined treatment of curcumin and sodium bicarbonate on quality characteristics of refrigerated beef meatballs

In this study, we assessed the impact of curcumin (CC), sodium bicarbonate (SB), and their combination on the quality characteristics of refrigerated beef meatballs, aiming to ascertain the composite preservation effects of the combined use of CC and SB in meat products. Our findings revealed that, compared to the control group, CC, SB, and their combined treatment significantly reduced the levels of thiobarbituric acid reactive substances, total sulfhydryl losses, total survival counts, and total volatile basal nitrogen values of beef meatballs during storage (P < 0.05). Additionally, these treatments effectively delayed the colour and texture degradation of the meatballs and protected the structure of the meatball myofibrillar proteins. SB exhibited a significant reduction in cooking loss (P < 0.05) by enhancing the pH of beef meatballs and inducing the conversion of α-helix to β-sheet structure in myofibrillar proteins. Furthermore, beef meatballs treated with CC, SB, and their combination displayed dense microstructure and superior sensory quality through storage. The combined treatment of CC and SB yielded the most considerable improvement in the quality of refrigerated beef meatballs. Therefore, CC and SB can be used in combination in meat products to mitigate quality deterioration during storage.

Investigation of the preservative effect of chitosan and Froriepia subpinnata hydro-alcoholic extracts coating on limequat

Investigation of the preservative effect of chitosan and Froriepia subpinnata hydro-alcoholic extracts coating on limequat

Fabrication and characterization of Karaya gum-based films reinforced with bacterial nanocellulose stabilized valerian root extract Pickering emulsion for lamb meat preservation

A novel biodegradable film was fabricated by incorporating bacterial nanocellulose stabilized valerian root extract (VRE) Pickering emulsion into karaya gum with better antioxidant and antibacterial properties for lamb meat preservation. The valerian root extract Pickering emulsion (VPE) exhibited 98 ± 1.84 % encapsulating efficiency and excellent physical stability with an average particle size of 274.6 nm. The incorporation of VPE-5 into the film matrix increased its elongation at break (EAB), and improved water resistance and barrier properties against oxygen, water vapor, and UV light. Moreover, the antioxidant and anti-bacterial properties against S.aerous and E. coli were also improved based on VPE-5 concentration. The SEM images showed a uniform distribution of VPE-5 while FTIR and XRD revealed its compatibility with karaya gum, which improved its thermal stability. The active films showed a significant preservative effect by reducing the pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), and total viable count (TVC) value of lamb meat and maintained its texture and color during the storage period of 9 days at 4 °C. These results demonstrated the inclusion of VPE-5 into Karaya gum was a promising technique and offers a great potential application as a bioactive material in food packaging.

Correlation of Cytotoxicity and Antimicrobial Activity of Alkandiols and Their Impact on Stability in Emulsions

Purpose: This study aimed to contribute to the development of various cosmetic formulations by adding alkanediols of ethyl hexanediol, methylpropanediol, 2-butyl-2-ethyl-1,3-propanediol, and ethylhexylglycerin (mainly 1,2-octanediol and 1,2-hexanediol) to emulsion formulations to determine their emulsion phase stability as well as their preservation against microbial contamination.Methods: The alkanediols were added to the emulsions to assess their preservation effects and phase stability under various storage temperatures for 3 months. In addition, their fibroblast cytotoxicity and anti-bacterial activity against microorganisms were compared.Results: A greater preservation effect was observed with longer linear alkanediol alkyl carbon chain lengths. However, higher formulation content revealed instability in phase stability. Furthermore, evaluation of fibroblast cytotoxicity showed that the relationship between cell membrane disruption and antimicrobial activity was affected.Conclusion: Utilizing the correlation between cytotoxicity and antimicrobial activity because of the carbon number and diol chemical structure, these results are expected to contribute to the development of improved preservative boosters that provide synergistic effects in terms of antimicrobial activity against microbial contamination, human safety, and the phase stability of formulations in the future.

Clinical and Radiological Outcomes in C2 Recapping Laminoplasty for the Pathologies in the Upper Cervical Spine.

To evaluate C2 muscle preservation effect and the radiological and clinical outcomes after C2 recapping laminoplasty. Fourteen consecutive patients who underwent C2 recapping laminoplasty around C1-2 level were enrolled. To evaluate muscle preservation effect, the authors conducted a morphological measurement of extensor muscles between the operated and nonoperated side. Two surgeons measured the cross-sectional area (CSA) of obliquus capitis inferior (OCI) and semispinalis cervicis (SSC) muscle before and after surgery to determine atrophy rates (ARs). Additionally, we examined range of motion (ROM), sagittal vertical axis (SVA), neck visual analogue scale (VAS), Neck Disability Index (NDI), and Japanese Orthopaedic Association (JOA) score to assess potential changes in alignment and consequent clinical outcomes following posterior cervical surgery. We measured the CSA of OCI and SSC before surgery, and at 6 and 12 months postoperatively. Based on these measurements, the AR of the nonoperated SSC was 0.1% ± 8.5%, the AR of the operated OCI was 2.0% ± 7.2%, and the AR of the nonoperated OCI was -0.7% ± 5.1% at the 12 months after surgery. However, the AR of the operated side's SSC was 11.2% ± 12.5%, which is a relatively higher value than other measurements. Despite the atrophic change of SSC on the operated side, there were no prominent changes observed in SVA, C0-2 ROM, and C2-7 ROM between preoperative and 12 months postoperative measurements, which were 11.8 ± 10.9 mm, 16.3° ± 5.9°, and 48.7° ± 7.7° preoperatively, and 14.1 ± 11.6 mm, 16.1° ± 7.2°, and 44.0° ± 10.3° at 12 months postoperative, respectively. Improvement was also noted in VAS, NDI, and JOA scores after surgery with JOA recovery rate of 77.3% ± 29.6%. C2 recapping laminoplasty could be a useful tool for addressing pathologies around the upper cervical spine, potentially mitigating muscle atrophy and reducing postoperative neck pain, while maintaining sagittal alignment and ROM.

Study on enhancement of poultry egg shelf life under room storage

Eggs are nutritious food commodities that are consumed all around the world. Freshness is a major contribution to egg quality. However, eggs are perishable and susceptible to quality losses, and contaminated with certain microorganisms during storage. Currently, there are very few companies such as Ba Huan, CP, and Dabaco in Vietnam operating technology for processing poultry eggs and most of the eggs are sold untreated (no washing or disinfection). The study aims to determine the effect of saline, hot water, and Litsea cubeba essential oil (EO) on the freshness of chicken eggs including weight loss, air cell size, Haugh unit, Yolk index, pH, total viable count properties and shelf life of eggs at 370C storage. The best preservation effect was found in the sample sprayed with L. cubeba EO at 4 mg/mL, followed by dipping in hot water at 650C for 90 s and dipping in saline solution at 0.9% for 30 s to maintain the freshness of egg. The EO-treated egg could remain at average quality for up to 16 days at 370C compared to 7 days of untreated sample. The obtained results demonstrated the potential application of natural products in food preservation.

Peculiarities of the examination of citrus fruits (mandarins) during the forensic examination

In today’s environment, the issue of ensuring the identification and safety of imported products is of particular relevance, which is aimed at the successful functioning of the state in the global economy and the reduction of technical barriers to trade. The article discusses the peculiarities of conducting an examination of citrus fruits, in particular, tangerines, with a view to their further classification in the Ukrainian Classifier of Goods for Foreign Economic Activity. Approaches to the classification of citrus fruits in the process of commodity examination are summarized. The diagnostic tasks to be solved by the forensic expert during the study of citrus fruits are defined, which will allow to have more analytical information from this category of goods. The main identification tasks of the commodity examination of citrus fruits, in particular mandarins, are: determination of the variety or species of mandarins, detection of certain quality markers, determination of origin, assessment of the degree of freshness and maturity, detection of deviations from standards. Modern methods of analysis are indicated, which allow to carry out research on tangerines at the molecular, chemical and morphological levels in order to obtain objective information about their quality, safety and other characteristics that may be important in court proceedings. The main aspects of microbiological methods during the examination include: detection of pathogenic microorganisms (analysis for the presence of pathogenic bacteria such as Salmonella, E. coli and Listeria monocytogenes), determination of the level of the total microbial flora, assessment of the degree of rot and mold, determination of the effectiveness of preservatives and other preservation methods, assessment of compliance with food safety standards. Systematization of information data on characteristic defects of citrus fruits (tangerines), namely: rot, mold, mechanical damage, weak skin color, increased acidity, defects in shape or size (identified defects are of natural origin) is presented. Defects that are characteristic of low-quality products with signs of deterioration: rot, mold, mechanical damage, signs of drying or desiccation, heterogeneity in color and texture. The mechanism of forensic commodity examination of citrus fruits (tangerines) is described.

Janus hydrogel loaded with a CO2-generating chemical reaction system: Construction, characterization, and application in fruit and vegetable preservation

In this study, we inserted a dynamic chemical reaction system that can generate CO2 into Janus hydrogel (JH) to develop a multidimensional preservation platform that integrates hygroscopicity, antibacterial activity, and modified atmospheric capacity. The double gel system developed using sodium alginate/trehalose at a 1:1 ratio effectively encapsulated 90% of citric acid. Furthermore, CO2 loss was avoided by separately embedding NaHCO3/cinnamon essential oil and citric acid microcapsules into a gelatin pad to develop JH. Freeze-dried JH exhibited a porous and asymmetric structure, very strongly absorbing moisture, conducting water, and rapidly releasing CO2 and essential oils. Furthermore, when preserving various fruits and vegetables in practical settings, JH provided several preservation effects, including color protection, microbial inhibition, and antioxidant properties. Our study findings broaden the application of JH technology for developing chemical reaction systems, with the resulting JH holding substantial promise for cold chain logistics.

TNIP3 protects against pathological cardiac hypertrophy by stabilizing STAT1

Pathological cardiac hypertrophy is one of the major risk factors of heart failure and other cardiovascular diseases. However, the mechanisms underlying pathological cardiac hypertrophy remain largely unknown. Here, we identified the first evidence that TNFAIP3 interacting protein 3 (TNIP3) was a negative regulator of pathological cardiac hypertrophy. We observed a significant upregulation of TNIP3 in mouse hearts subjected to transverse aortic constriction (TAC) surgery and in primary neonatal rat cardiomyocytes stimulated by phenylephrine (PE). In Tnip3-deficient mice, cardiac hypertrophy was aggravated after TAC surgery. Conversely, cardiac-specific Tnip3 transgenic (TG) mice showed a notable reversal of the same phenotype. Accordingly, TNIP3 alleviated PE-induced cardiomyocyte enlargement in vitro. Mechanistically, RNA-sequencing and interactome analysis were combined to identify the signal transducer and activator of transcription 1 (STAT1) as a potential target to clarify the molecular mechanism of TNIP3 in pathological cardiac hypertrophy. Via immunoprecipitation and Glutathione S-transferase assay, we found that TNIP3 could interact with STAT1 directly and suppress its degradation by suppressing K48-type ubiquitination in response to hypertrophic stimulation. Remarkably, preservation effect of TNIP3 on cardiac hypertrophy was blocked by STAT1 inhibitor Fludaradbine or STAT1 knockdown. Our study found that TNIP3 serves as a novel suppressor of pathological cardiac hypertrophy by promoting STAT1 stability, which suggests that TNIP3 could be a promising therapeutic target of pathological cardiac hypertrophy and heart failure.