Enhanced Antioxidant Activity Research Articles

Superfine grinding combined with enzymatic modification of pea dietary fibre: Structures, physicochemical properties, hypoglycaemic functional properties, and antioxidant activities

N-SDF, S-SDF, E-SDF, and SE-SDF were extracted from natural pea dietary fibre (DF) and modified pea DF by superfine grinding (S), enzymatic modification (E), and superfine grinding combined with enzymatic modification (SE). The structures, physicochemical properties, hypoglycaemic functional properties, and antioxidant activities of the three types of modified SDF were compared with those of natural N-SDF. The results showed that the four SDF types had similar infrared spectra and monosaccharide compositions, whereas their main functional groups, binding degree, and monosaccharide content were different. The molecular weights of S-SDF and SE-SDF decreased compared to that of natural N-SDF, whereas that of E-SDF increased. The microstructure of SE-SDF showed the softest, roughest, and most porous morphology compared with those of the other three SDF types. The hypoglycaemic functional properties (glucose adsorption capacity, glucose dialysis retardation index, and α-amylase inhibition rate) of the three modified SDF types were improved compared with the natural N-SDF. Moreover, SE-SDF had the best effect. In addition, the DPPH· scavenging ability, reducing power, and ·OH scavenging ability of S-SDF and SE-SDF were improved compared with those of natural N-SDF. Remarkably, all four SDF types exhibited excellent ABTS· scavenging ability at a concentration of 0.6 mg/mL. Consequently, SE-SDF holds promise as an outstanding food additive for reducing postprandial blood glucose levels, enhancing antioxidant activities, and mitigating oxidative damage.

Pulsed Electric Fields (PEF) Treatment Prior to Hot-Air and Microwave Drying of Yellow- and Purple-Fleshed Potatoes

AbstractThis study investigated the impact of pulsed electric fields (PEF) treatment combined with hot-air (HA) and microwave (MW) drying on the quality attributes of yellow and purple potato samples. PEF + HA and PEF + MW treatments showed no significant difference in total phenolic content for yellow potatoes. However, the raw purple sample exhibited significantly higher phenolic content compared to purple PEF1 and PEF3 samples. DPPH antioxidant activity for yellow and purple potatoes ranged from 18.48 to 33.19% with HA drying, and from 21.38 to 39.94% with MW drying. MW drying following PEF treatment was more effective in enhancing antioxidant activity compared to HA drying. However, it was observed that PEF levels had no statistical effect on total monomeric anthocyanin. PEF treatment prior to drying may be recommended in practice as it does not cause structural changes in SEM analysis. According to FTIR results, PEF and drying processes caused some changes in the chemical structure of potato samples. In the PCA results, the untreated purple HA sample exhibited characteristics that were most similar to those of the raw purple potato sample. Conversely, the yellow PEF + MW and untreated yellow with MW samples displayed properties closest to the raw yellow potato samples. According to chemometric analysis, the models exhibit high rCV and rPre values coupled with low RMSEC and RMSEP values and negligible disparities between them, indicating strong correlations between the predicted and reference values.

Impact of Incorporating Dried Chaga Mushroom (Inonotus obliquus) into Gluten-Free Bread on Its Antioxidant and Sensory Characteristics.

Gluten-free bread is increasingly popular among individuals with celiac disease, and The incorporation of mushroom flour offers a novel method to enhance its nutritional profile, antioxidant content, and sensory properties. This study aimed to evaluate the antioxidant and sensory characteristics of gluten-free bread with varying amounts of chaga mushroom flour (5%, 10%, 15%, 20%). The total contents of polyphenols and flavonoids were measured using a spectrophotometric method. Antioxidant activity was assessed through DPPH and FRAP methods, while textural properties were evaluated using the TPA test. Bread colour was analysed using the CIELab system, and sensory evaluation was performed by a panel of trained consumers. The results showed that gluten-free bread enriched with chaga flour had increased polyphenol and flavonoid content and enhanced antioxidant activity. The highest levels of polyphenols, flavonoids, DPPH, and FRAP activity were found in bread with 20% chaga. The addition of chaga mushroom significantly affected the bread's hardness, cohesiveness, and chewiness. Specifically, 20% chaga flour had the most pronounced effect on hardness and elasticity, while 15% chaga flour had the greatest impact on chewiness and cohesiveness. The bread's colour darkened with higher chaga concentrations. The results of sensory evaluation showed a negative correlation between consumer preferences and bread fortified with chaga mushroom flour. The overall consumer acceptability score indicates that only a small addition of mushroom flour (up to 10%) can be used to bake gluten-free bread.

Development of Functional Composite Edible Films or Coatings for Fruits Preservation with Addition of Pomace Oil-Based Nanoemulsion for Enhanced Barrier Properties and Caffeine for Enhanced Antioxidant Activity.

The aim of this study was to develop functional composite edible films or coatings for fruit preservation by the addition of bioactive components in combinations that have not yet been thoroughly studied, according to the relevant literature. Edible films were initially composed of (i) chitosan (CH), cellulose nanocrystals (CNC) and beta-cyclodextrin (CD) (50%-37.5%-12.5% ratio), and (ii) hydroxypropyl methylcellulose (HPMC), cellulose nanocrystals (CNC) and beta-cyclodextrin (CD) (50%-37.5%-12.5% ratio). The bioactive components incorporated (5, 10 and 15% v/v) were as follows: (i) pomace oil-based nanoemulsion (NE) aiming to enhance barrier properties, and (ii) caffeine (C), aiming to enhance the antioxidant activity of films, respectively. Indeed, NE addition led to very high barrier properties (low oxygen and water vapor permeability), increased flexibility and reduced color. Furthermore, the contribution of these coatings to fresh strawberries' preservation under cold storage was investigated, with very promising results concerning weight loss, color difference, and preservation of fruit moisture and quantity of O2 and CO2 inside the packages. Additionally, C addition led to very high antioxidant activity, reduced color and improved barrier properties. Finally, the contribution of these coatings to avocado's preservation under cold storage was investigated, with very encouraging results for color difference, hardness and peroxide value of the fruit samples.

Aromatization of olive oil with ginger and turmeric powder or extracts by the co‐processing and maceration methods

AbstractAromatized olive oils were prepared by the addition of ginger and turmeric spices and their combination (ginger + turmeric) with two different forms: powder and extracts. The spices were incorporated to olive paste at kneading stage (co‐processing) or directly to olive oil as infusion (maceration) (5% for powder, 3% for extract; w/w). Aromatization provided a lower peroxide value accompanied by a longer induction period, increased total phenolic content, and enhanced antioxidant activity. The use of turmeric as a powder may be advantageous for use in vegetable oils, especially because the bioactive antioxidant compounds it contains are hydrophobic. In another way, it was also the reason why the alcoholic extract of ginger gave more effective results than turmeric, which had a higher extraction yield than ginger. For both the co‐processing and maceration methods, ginger powder and extract induced the strongest radical scavenging activity in oil. The pungent taste was more marked in turmeric‐aromatized oils and spicy taste in ginger‐aromatized oils. The use of these two spices together incorporated the bioactive components into the oil while balancing the burning effect of ginger, making it more possible to benefit from its high antioxidant effect.Practical Applications: Aromatization of olive oil by maceration and co‐processing not only enriched it with bioactive components but also improved oxidative stability with quality indices such as free acidity and peroxide. In terms of quality indices and oxidative stability, maceration had advantages over co‐processing. However, co‐processing was more effective in terms of total phenolic and radical scavenging activity. At the industrial level, the incorporation of an aromatic material at one step of the process, that is, co‐processing or co‐milling, can be advantageous in terms of application without requiring extra time for the aromatization.

Exploring the Transformative Potential of Functionalized Mesoporous Silica in Enhancing Antioxidant Activity: A Comprehensive Review.

Antioxidants are essential for reducing oxidative stress, protecting cells from damage, and supporting overall well-being. Functionalized mesoporous silica materials have garnered interest due to their flexible uses in diverse domains, such as drug delivery systems. This review aims to thoroughly examine and evaluate the progress made in utilizing functionalized mesoporous silica materials as a possible approach to enhancing antioxidant activity. The authors performed a thorough search of reliable databases, including Scopus, PubMed, Google Scholar, and Clarivate Web of Science, using precise keywords linked to functionalized mesoporous silica nanoparticles and antioxidants. The identified journals serve as the major framework for the main discussion in this study. Functionalized mesoporous silica nanoparticles have been reported to greatly enhance antioxidant activity by allowing for an increased loading capacity, controlled release behavior, the targeting of specific drugs, improved biocompatibility and safety, and enhanced penetration. The results emphasize the significant capacity of functionalized mesoporous silica (FSM) to bring about profound changes in a wide range of applications. FSM materials can be designed as versatile nanocarriers, integrating intrinsic antioxidant capabilities and augmenting the efficacy of current drugs, offering substantial progress in antioxidant therapies and drug delivery systems, as well as enhanced substance properties in the pharmaceutical field. Functionalized mesoporous silica materials are a highly effective method for enhancing antioxidant activity. They provide new opportunities for the advancement of cutting-edge treatments and materials in the field of antioxidant research. The significant potential of FSM materials to change drug delivery methods and improve substance properties highlights their crucial role in future breakthroughs in the pharmaceutical field and antioxidant applications.

Protective effects of fermented Rosa roxburghii Tratt juice against ethanol‑induced hepatocyte injury by regulating the NRF2‑AMPK signaling pathway in AML‑12 cells.

Alcohol‑related liver disease (ALD) is a major health concern worldwide. In recent years, there has been growing interest in natural products and functional foods for preventing and treating ALD due to their potential antioxidant and hepatoprotective properties. Rosa roxburghii Tratt, known for its rich content of bioactive compounds, has demonstrated promising health benefits, including anti‑inflammatory and antioxidant effects. Fermentation has been utilized as a strategy to enhance the bioavailability and efficacy of natural products. In the present study, using a mixture of Rosa roxburghii Tratt juice, lotus leaf extract and grape seed proanthocyanidins fermented by Lactobacillus plantarum HH‑LP56, a novel fermented Rosa roxburghii Tratt (FRRT) juice was discovered that can prevent and regulate ethanol‑induced liver cell damage. Following fermentation, the pH was significantly decreased, and the content of VC and superoxide dismutase (SOD) were significantly increased, along with a noticeable enhancement in hydroxyl and 2,2‑diphenyl‑1‑picrylhydrazyl free radical scavenging abilities. Alpha Mouse liver 12 cells were exposed to ethanol for 24 h to establish an in vitro liver cell injury model. The present study evaluated the effects of FRRT on cell damage, lipid accumulation and oxidative stress markers. The results revealed that FRRT pretreatment (cells were pre‑treated with 2.5 and 5 mg/ml FRRT for 2 h) significantly reduced lipid accumulation and oxidative stress in liver cells. Mechanistically, FRRT regulated lipid metabolism by influencing key genes and proteins, such as AMP‑activated protein kinase, sterol regulatory element binding transcription factor 1 and Stearyl‑CoA desaturase‑1. Furthermore, FRRT enhanced antioxidant activity by increasing SOD activity, glutathione and catalase levels, while reducing reactive oxygen species and malondialdehyde levels. It also reversed the expression changes of ethanol‑induced oxidative stress‑related genes and proteins. In conclusion, a novel functional food ingredient may have been discovered with extensive potential applications. These findings indicated that FRRT has antioxidant properties and potential therapeutic benefits in addressing ethanol‑induced liver cell damage through its effects on liver lipid metabolism and oxidative stress.

Exploring Conventional and Green Extraction Methods for Enhancing the Polyphenol Yield and Antioxidant Activity of Hyssopus officinalis Extracts.

Hyssopus officinalis L. (HO) is, as one of the most prevalently utilized plants, used in traditional medicine to cure various diseases as well as the in food and cosmetic industries. Moreover, HO is a rich source of polyphenols with potent antioxidant properties. However, the studies on the extraction of such compounds from HO are scanty and sparse. This study aims to optimize the extraction of polyphenols and maximize the antioxidant activity in HO extracts. A comprehensive experimental design was employed, encompassing varied extraction parameters to determine the most effective ones. Alongside conventional stirring (ST), two green approaches, the ultrasonic treatment (US) and the pulsed electric field (PEF), were explored, either alone or in combination. The extracted polyphenolic compounds were identified with a high-performance liquid chromatography-diode array detector (HPLC-DAD). According to the results, the employment of ST along with an ethanolic solvent at 80 °C for 150 min seems beneficial in maximizing the extraction of polyphenols from HO, resulting in extracts with enhanced antioxidant activity. The total polyphenol was noted at 70.65 ± 2.76 mg gallic acid equivalents (GAE)/g dry weight (dw) using the aforementioned techniques, and the antioxidant activity was noted as 582.23 ± 16.88 μmol ascorbic acid equivalents (AAE)/g dw (with FRAP method) and 343.75 ± 15.61 μmol AAE/g dw (with the DPPH method). The as-prepared extracts can be utilized in the food and cosmetics industries to bestow or enhance the antioxidant properties of commercial products.

Physicochemical and Sensory Properties and Antioxidant Activity of Xylitol Candies Containing Yuja (Citrus junos) Peels or Pulp.

Xylitol candies offer numerous health benefits such as preventing cavities and obesity. However, a preference for them tends to be low due to their distinctive flavor. In this study, we developed xylitol candies containing mature yuja peel (MYP-C), immature yuja peel (IYP-C), and yuja pulp (YP-C). To determine the optimal yuja added to xylitol candy, we compared and analyzed its physicochemical properties, sensory characteristics, and antioxidant activities. IYP-C and MYP-C significantly increased the naringin and hesperidin contents compared to the control and the YP-C. In particular, the IYP-C exhibited the highest content of flavonoids and polyphenols, which contributed to enhancing antioxidant activity such as ferric reducing antioxidant power (FRAP), 1,1 diphenyl-2-picrylhydrazyl (DPPH), and 2,2'-azino-di-2 ethyl-benzothiazoline sulfonate (ABTS+) radical scavenging activities. The IYP-C had the highest crude ash content. The L*, a*, and b* values of MYP-C and IYP-C showed dark red and yellow colors compared to the CON and YP-C groups. The sensory analysis conducted using electronic tongue equipment revealed that IYP-C exhibited high levels of umami, sweetness, and bitterness, while YP-C showed the highest intensity of sourness. In conclusion, these results suggest that IYP-C rather than MYP-C and YP-C provide xylitol candy with good qualities in terms of antioxidant activities and physicochemical characteristics.

Leveraging 3D-printed microfluidic micromixers for the continuous manufacture of melatonin loaded SNEDDS with enhanced antioxidant activity and skin permeability

Vesicants are chemical warfare agents (CWAs) capable of causing severe skin damage and systemic toxicity. Melatonin, known for its anti-inflammatory and antioxidant properties, can mitigate the effects of these agents. Self-nano-emulsifying drug delivery systems (SNEDDS) containing a high melatonin concentration (5 %, 50 mg/g) were optimized using a quality-by-design approach from biocompatible, non-irritant excipients with a particle size of about 100 nm. The melatonin-loaded SNEDDS showed a 43-fold greater permeability than a conventional melatonin cream. Chemical stability at ambient temperature (25 °C) was maintained for one year. The preparation of optimised melatonin-loaded SNEDDS using a simple mixing method was compared to microfluidic micromixers. Mixing was successfully achieved using a 3D-printed (fused deposition modeling or stereolithography) T-shaped toroidal microfluidic chip (with a channel geometry optimized by computational fluid dynamics), resulting in a scalable, continuous process for the first time with a substantial reduction in preparation time compared to other conventional mixing approaches. No statistically significant differences were observed in the key quality attributes, such as particle size and melatonin loading, between mixing method till kinetic equilibrium solubility is reached and mixing using the 3D-printed micromixers. This scalable, continuous, cost-effective approach improves the overall efficiency of SNEDDS production, reduces the cost of quality control for multiple batches, and demonstrates the potential of continuous microfluidic manufacture with readily customizable 3D-printed micromixers at points of care, such as military bases.

Development and characterisation of nutritionally enriched honey filling as novel alternative to commercial fat-based filling for bakery applications

This research aimed to develop a novel bakery filling ingredient using honey by incorporating watermelon rind (WMR) paste and xanthan gum (XG) as an alternative to conventional fat-based fillings. The study effectively optimised honey filling preparation using a Box-Behnken design, considering variables three key independent variables: WMR paste (10–30 % w/w of honey weight), XG (1–1.5 % w/w of honey weight), and vacuum drying time (5–10 h). The impact of these was systematically evaluated across baking stability, total phenolic content (TPC), firmness, and water activity of the honey filling. The optimal conditions for honey filling preparation were identified as 27.31 % WMR paste, 1.1 % XG, and a drying time of 8 h and 54 min. The incorporation of WMR paste led to notable improvements of TPC, total flavonoid content (TFC), antioxidant capacity; however, XG played a vital role in enhancing the baking stability and viscoelastic nature of honey filling samples. To comprehensively assess the physicochemical, rheological, and thermal characteristics, a comparison was drawn between raw honey, optimised honey filling (OHF), and a commercial chocolate filling (CCF) as a reference. The CCF exhibited slightly higher viscoelastic behaviour but lower structural stability in comparison to OHF. On the other hand, OHF demonstrated thermal properties like those of the CCF, with enhanced antioxidant activity, lower moisture content, and minimal fat content. Therefore, OHF introduces a bakery filling option as an alternative to CCF, with superior nutritional value and enhanced rheological stability.

Ameliorative Effects of HT074-Inula and Paeonia Extract Mixture on Acute Reflux Esophagitis in Rats via Antioxidative Activity.

HT074, a multiherbal mixture containing extracts from Inula britannica flowers and Paeonia lactiflora roots, is used in Korean medicine for gastric disorders. This study investigated the protective mechanisms of HT074 against acute reflux esophagitis (RE) in rats. Nitric oxide (NO) production and mRNA expression of antioxidant-related genes (Nrf2, HO-1, SOD, CAT, and GPx2) were evaluated in LPS-induced RAW 264.7 cells. Gastroesophageal reflux (GER) was induced in rats, followed by HT074 (100, 300 mg/kg) or ranitidine (50 mg/kg) administration. Esophageal damage and histological changes were assessed. Gastric pH and protein expression levels of Nrf2, HO-1, SOD, CAT, and GPx-1/2 were measured. HT074 pretreatment reduced NO production and increased the expression of HO-1, CAT, and GPx2 in LPS-induced RAW 264.7 cells. In GER-induced rats, HT074 significantly decreased esophageal lesions and increased the expression of HO-1, SOD, GPx-1/2, and Nrf2. HT074 did not affect gastric pH. These findings suggest that HT074 protects against GER-induced esophagitis by inhibiting NO production and enhancing antioxidant activity. Therefore, HT074 could be a promising therapeutic agent for GER disease.

Carbon dots encapsulated zeolitic imidazolate framework-8 as an enhanced multi-antioxidant for efficient cytoprotection to HK-2 cells

Excessive reactive oxygen species (ROS) can lead to the imbalance of antioxidant system in the body and cause oxidative damage to cells. It is imperative to rationally design nanomaterials with high catalytic activity and multiple antioxidant activities. Here, line peppers-derived carbon dots (CDs) is encapsulated into zeolitic imidazolate framework-8 (CDs@ZIF-8) to achieve enhanced antioxidant activities for improved protective effect on cells. This nanosystem has a broad spectrum of antioxidant properties, which can effectively remove a variety of intracellular ROS and protect cells from ROS-induced death and cytoskeleton damage. In addition, CDs@ZIF-8 can reduce malondialdehyde (MDA) level and increase the enzyme activities of superoxide dismutase (SOD) and glutathione peroxidase (GPx), as well as the level of glutathione (GSH) in human kidney proximal tubular epithelial cells (HK-2) cells. Mechanism studies demonstrated that CDs@ZIF-8 can up-regulate the expression of nuclear factor erythroid 2-related factor 2 (Nrf2) and heme oxygenase-1 (HO-1), allowing the regulation of antioxidant enzymes to further achieve antioxidant effect. Besides, CDs@ZIF-8 inhibited the secretion of proinflammatory cytokines. This work demonstrates that the constructed CDs@ZIF-8 with multi-antioxidant activity can act as a highly efficient intracellular ROS scavenger and provide potential for the application in related oxidative stress-induced diseases.

Calcium chloride treatment delays the quality deterioration of king oyster mushroom (Pleurotus eryngii) through positive regulation of antioxidants by PeCaMK1

Calcium (Ca2+) signaling plays a crucial role in the growth, development, and stress responses of mushrooms. However, its specific mechanisms in regulating postharvest quality are not fully understood. This study aimed to investigate the underlying mechanism of CaCl2 treatment on the quality of postharvest Pleurotus eryngii and provide theoretical support for the development of future preservation technology. The study found calcium chloride (CaCl2) treatment to be effective in delaying the browning of P. eryngii, reducing weight loss, and mitigating cell membrane damage. The antioxidant levels, and Ca2+ fluorescence signal was measured, to further examine the physiological effects of CaCl2 treatment. The study found that CaCl2 treatment stimulated the activities of catalase (CAT), superoxide dismutase (SOD), ascorbate peroxidase (APX), and peroxidase (POD), ultimately reducing reactive oxygen species (ROS) accumulation. CaCl2 also increased cytolytic Ca2+ levels and the expression levels of Ca2+ signaling genes. The overexpression and silencing transformants were constructed to further analyze the role of PeCaMK1, a gene encoding calcium/calmodulin-dependent protein kinase in Ca2+ signaling. The overexpression of PeCaMK1 increased Ca2+ levels, stimulated the activities of antioxidant enzymes, and inhibited ROS accumulation. The reduced expression of PeCaMK1 by RNAi-mediated gene silencing increased ROS level, demonstrating that PeCaMK1 positively regulated the antioxidant effect in response to Ca2+ signaling. In summary, the results suggested that exogenous CaCl2 treatment transmitted Ca2+ signaling through PeCaMK1 to enhance antioxidant activity, reduce ROS accumulation, and ultimately delay the quality deterioration of P. eryngii.

Exploring the suitability of Hermetia illucens meal in Clarias magur catfish: effect on growth, physiology and flesh quality

Abstract The effect of substituting Hermetia illucens (HI) meal for fish meal (FM) on the growth performance, survival rate, feed utilization, digestive enzyme activity, immunological function, and flesh quality of Clarias magur (average weight = 3.3 ± 0.05 g) is investigated in this work. Four iso-nitrogenous diets with 35% crude protein were formulated, each with varying levels of HI substitution: HI25%, HI50%, HI75%, and HI100%, then compared to a control diet (HI0%). Following a 90-day experiment, it was observed that the growth performance and feed efficiency were significantly improved at the 50% level (). However, the control group exhibited greater levels of digestive enzymes, specifically protease and lipase activity. The fish’s health status remained unaffected by the substitution of fishmeal, while the 50% HI group showed significant improvements. The high levels of the antioxidant enzymes SOD and CAT, as well as the metabolic product MDA, suggested enhanced antioxidant activity in the groups that received HI inclusion. However, as the substitution level reached 100%, the quality of the flesh decreased, as indicated by increased lipid and adhesiveness, as well as decreased L* and WI (). The findings of the study suggest that HI larvae can replace FM in diet of C. magur. Overall, at 50% level of HI larvae meal inclusion in diet, better growth and immune function was evident, but it does lead to a decrease in flesh quality. This study enhances the existing knowledge on substituting fish meal with insect meal in catfish that are of regional importance. Additionally, it emphasizes the necessity for additional investigation to examine the underlying mechanisms employing biotechnological approaches.

Self-assembly metal phenolic network coating improves the controlled release and bacteriostatic properties of Litsea cubeba essential oil-loaded ε-polylysine-pectin nanoparticles

Pectin and ε-polylysine (ε-PL) nanoparticles loaded with Litsea cubeba essential oil (LEO) (PP-LNPs) were prepared through the electrostatic interaction. Metal phenol network (MPN) coatings, designated as MPN@PP-LNPs, were fabricated on the surface of the nanoparticles via self-assembly process of tannic acid (TA) and FeIII to develop food preservative materials with pH-responsive controlled release. The morphology, encapsulation efficiency, and pH-responsive release characteristics of MPN@PP-LNPs were investigated. The results showed that the particle size of MPN@PP-LNPs was 432.5 ± 58.6 nm. Furthermore, the encapsulation efficiencies of ε-PL and LEO were 83.26 ± 2.21% and 30.78 ± 3.92%, respectively. TA was rapidly released at low pH, while LEO exhibited controlled release over a wide pH range (pH 1.2–9.0). In addition, the MPN coating has been demonstrated to enhance antioxidant activity and inhibit the growth of E. coli and S. aureus under acidic conditions. Furthermore, preliminary evidence suggests that MPN@PP-LNPs are not cytotoxic. In conclusion, MPN@PP-LNPs, prepared through the self-assembled surface modification of TA and FeIII, was an effective material for food preservation.

Mesenchymal stem cells-derived exosomes alleviate senescence of retinal pigment epithelial cells by activating PI3K/AKT-Nrf2 signaling pathway in early diabetic retinopathy

Diabetic retinopathy (DR) is a major cause of vision loss and blindness in adults. Cellular senescence was involved in the pathogenesis of early-stage DR and is positively correlated with progression. Thus, our study aimed at exploring the effect and potential mechanism of Mesenchymal stem cells-derived exosomes (MSCs-EXOs) on Retinal Pigment Epithelial (RPE) cells senescence at an early stage of DR in vivo and in vitro. ARPE-19 cells were incubated in high glucose (HG) medium mixed with MSCs-EXOs to observe the changes in cell viability. Senescence-associated β-galactosidase (SA-β-gal) staining, Western blot and qRT-PCR were used to assess the expression of senescence-related genes and antioxidant mediators. Quantitative Real-Time polymerase chain reaction (qRT-PCR), Optical coherence tomography (OCT) Hematoxylin and eosin (HE) staining and Electroretinogram (ERG) were respectively used to verify cellular senescence, the structure and function of the retina. Our findings demonstrated that MSCs-EXOs inhibited HG-induced senescence in ARPE-19 cells. Furthermore, MSCs-EXOs reduced HG-induced cell apoptosis and oxidative stress levels while promoting cell proliferation. Mechanistically, HG suppressed PI3K/AKT phosphorylation as well as nuclear factor erythroid 2-related factor 2 (Nrf2) expression along with its downstream target gene expression in ARPE-19 cells. However, MSCs-EXOs reversed these changes by alleviating cellular senescence while enhancing antioxidant activity. In line with our results in vitro, MSCs-EXOs significantly ameliorated hyperglycemia-induced senescence in DR mice by downregulating mRNA expression of P53, P21, P16, and SASP. Additionally, MSCs-EXOs improved the functional and structural integrity of the retina in DR mice. Our study revealed the protective effect of MSCs-EXOs on cellular senescence, offering new insights for the treatment of DR.

Oxidative stress and plasma ceramides in broiler chickens.

The selection for rapid growth in chickens has rendered meat-type (broiler) chickens susceptible to develop metabolic syndrome and thus inflammation. The sphingolipid ceramide has been linked as a marker of oxidative stress in mammals, however, the relationship between sphingolipid ceramide supply and oxidative stress in broiler chickens has not been investigated. Therefore, we employed a lipidomic approach to investigate the changes in circulating sphingolipid ceramides in context of allopurinol-induced oxidative stress in birds. Day zero hatched chicks (n = 60) were equally divided into six groups; an unsupplemented control, an allopurinol group (25mg/kg body weight), a conjugated linoleic acid (CLA) group where half of the oil used in the control diet was substituted for a CLA oil mixture, a CLA and an allopurinol group utilizing the same dose of CLA and allopurinol, a berberine (BRB) group consisting of berberine supplementation (200mg/kg feed), and a BRB and allopurinol group, utilizing the same dose of BRB and allopurinol. Conjugated linoleic acid and berberine were utilized to potentially enhance antioxidant activity and suppress the oxidative stress induced by allopurinol treatment. Body weight, plasma uric acid, nonesterified fatty acids (NEFA) and sphingolipid ceramides were quantified. Allopurinol induced an inflammatory state as measured by a significant reduction in plasma uric acid - an antioxidant in birds as well as a metabolic waste product. Results showed that both total and saturated sphingolipid ceramides declined (p < 0.05) with age in unsupplemented chicks, although plasma ceramides C16:0 and 18:0 increased in concentration over the study period. Simple total and saturated sphingolipid ceremide's were further decreased (p < 0.05) with allopurinol supplementation, however, this may be an indirect consequence of inducing an inflammatory state. Neither CLA or BRB were able to significantly attenuate the decline. The administration of allopurinol specifically targets the liver which in birds, is the primary organ for fatty acids synthesis. For this reason, sphingolipid ceramide production might have been unwittingly affected by the addition of allopurinol.

Production of Opuntia ficus-indica fortified breads: A comparative analysis of wheat and gluten-free varieties and the impact on phytochemicals and antioxidant capacity

Bread is one of the prime foods consumed globally, and the demand for nutritious and gluten-free variants is progressively escalating. In recent years, alternative flours have gained popularity due to their recognized health advantages and potential in controlling food wastage. Prickly pear peels, a by-product of the fruit industry, offer a valuable prospect for augmenting the nutritional profile of bread and fostering sustainable practices. Consequently, the principal objective of this study was to explore the production of both wheat-based and gluten-free bread varieties fortified with prickly pear cv 'Rossa', 'Gialla', and 'Bianca' peels flour. Prickly pear peels were collected, dried, and processed into flour, thus serving as a partial substitute for conventional wheat and gluten-free flour breads that underwent a thorough evaluation of textural, nutritional, and biological properties before and after simulated gastric digestion. The observed results emphasized that incorporating prickly pear peel flour into bread formulations led to an increase in total phenolic content from 0.7 to 5 mgGAE/gbread, as well as enhanced antioxidant activity, from 0.5 to 5 mgGAE/kgbread. Furthermore, this incorporation resulted in heightened ash and fiber content, with gluten-free bread also showing a notable more than two-fold increase in protein levels. Moreover, the impact of digestion demonstrated a 30–50 % diminishing effect on the biological attributes of each sample; nevertheless, the enriched bread variants exhibited substantial retentions of polyphenolic compounds and a pronounced antioxidant capacity, underscoring their prospective utility as innovative food products while concurrently contributing to sustainability objectives through waste reduction.

Simple Method for Preparing Starch Inclusion Complexes with Enhanced Amylolysis Resistance and Antioxidant Properties.

Slow-digesting starch with bioactive functionality has been attracting much interest with the increasing incidence of type-2 diabetes and other diet-related illnesses. The present study demonstrates a simple method for preparing a starch inclusion complex with reduced enzymic digestion and enhanced antioxidant activities using debranched pea starch (PS) and 10-gingerol (10G). Enzymically debranched starch complexed more 10G and formed more structurally ordered starch-10G complexes compared to PS that had not been debranched. Debranching for 6 h resulted in starch with better complexing ability for 10G than starches debranched for longer times. The debranched starch-10G complexes had higher antioxidant activities and a much slower in vitro enzymic digestion profile (rate and hydrolysis extent) than the 10G complex prepared with starch that was not debranched. Our study demonstrates that debranched pea starch-10G complexes with slow-digesting and antioxidant properties are likely to be of interest for developing ingredients for healthier food choices.