Ferulic Research Articles

Ferulic acid nanoemulsion as a promising anti-ulcer tool: in vitro and in vivo assessment

Objective Ferulic acid (FA) is a promising nutraceutical molecule which exhibits antioxidant and anti-inflammatory properties, but it suffers from poor solubility and bioavailability. In the presented study, FA nanoemulsions were prepared to potentiate the therapeutic efficacy of FA in prevention of gastric ulcer. Methods FA nanoemulsions were prepared, pharmaceutically characterized, and the selected nanoemusion was tested for its ulcer-ameliorative properties in rats after induction of gastric ulcer using ethanol, by examination of stomach tissues, assessment of serum IL-1β and TNF-α, assessment of nitric oxide, prostaglandin E2, glutathione, catalase and thiobarbituric acid reactive substance in stomach homogenates, as well as histological and immunohistochemical evaluation. Results Results revealed that the selected FA nanoemulsion showed a particle size of 90.43 nm, sustained release of FA for 8 h, and better in vitro anti-inflammatory properties than FA. Moreover, FA nanoemulsion exhibited significantly better anti-inflammatory and antioxidant properties in vivo, and the gastric tissue treated with FA nanoemulsion was comparable to the normal control upon histological and immunohistochemical evaluation. Conclusion Findings suggest that the prepared ferulic acid nanoemulsion is an ideal anti-ulcer system, which is worthy of further investigations.

Polyphenol compounds of freeze-dried Moringa oleifera Lam pods and their anti-inflammatory effects on RAW 264.7 macrophages stimulated with lipopolysaccharide

Background:  Moringa oleifera pods are the main constituent in typical diets throughout Thailand. Due to their nutrients and phytochemicals, moringa pods have potential as an antioxidant and anti-inflammatory agent. Freeze drying is a widely embraced method known for extending shelf life, resulting in preserved nutrients and high-quality products.  Objective: This study aimed to investigate the physical properties, nutrients, and bioactive compounds of freeze-dried moringa pods as well as their anti-inflammatory effects on lipopolysaccharide-induced Raw 264.7 macrophages.  Methods: Moringa pods were freeze-dried and ground. The powders were extracted with 70% ethanol at room temperature for 24 hr. and then centrifuged at 5000 rpm and 25áµ’C. The supernatant-filtered extracts were collected to determine bioactive compound contents and antioxidant as well as anti-inflammatory properties. Results: The results illustrated that freeze-dried moringa pod extract had bioactive compounds including genistein synthetic, trans-ferulic acid, p-Coumaric, myricetin, gallic acid, and syringic acid, which demonstrated antioxidant activity. In terms of anti-inflammatory effects, 50-200 µg/ml of extract inhibited pro-inflammatory mediators including NO production and IL-6 and TNF-α levels on LPS-induced Raw 264.7 macrophages.  Results: These results indicate that the antioxidant and anti-inflammatory properties of freeze-dried moringa pods make them a promising new raw material for functional product development. Keywords: Anti-inflammation, Moringa oleifera, genistein synthetic, trans-ferulic acid, p-Coumaric, myricetin, gallic acid, syringic acid.

Phenolic compounds in sea buckthorn (Hippophae rhamnoides L.) and their health‐promoting activities: a review

SummarySea buckthorn (SB) is used in cuisines and herbal remedies due to its remarkable nutritional composition and health‐enhancing properties. The phenolic compounds present in SB plant include phenolic acids (gallic, p‐coumaric, protocatechuic and ferulic acids), flavonols (isorhamnetin, quercetin and kaempferol), flavan‐3‐ols and polymeric procyanidins. The highest content of these compounds was reported in branches and leaves than corresponding edible parts of the plant. The antioxidant properties of SB are related to content and composition of phenolic compounds in different plant parts. The studies reported SB flavonoids (isorhamnetin and quercetin) as main phenolic compounds with medicinal potential and health‐promoting effects. The present review summarises information available in recent studies on phenolic composition, phenolic content, flavonoid content, antioxidant activity and health‐promoting activities (anti‐oxidant, hepatoprotective, cardioprotective, anti‐inflammatory, anti‐diabetic and obesity management) of SB that can be used in curtailing various acute and chronic maladies. SB can be projected as a promising source of bioactive constituents with the potential to be used in healthy foods for beneficial effects on human health.

Cascade Microbial Metabolism of Ferulic Acid In Vitro Fermented by the Human Fecal Inoculum.

Ferulic acid (FA), predominantly existing in most cereals, can modulate the gut microbiome, but the influences of its metabolites on the microbial population and FA-transforming microorganisms are still unclear. In this study, FA and its potential phenolic metabolites were fermented in vitro for 24 h with the human fecal inoculum. A comparable short chain fatty acid (SCFA) production trend was observed in the presence and absence of substrates, suggesting limited contribution of FA mechanism to SCFA formation. Dihydroferulic acid, 3-(3,4-dihydroxyphenyl)propionic acid, and 3-(3-hydroxyphenyl)propionic acid were ascertained to be successive metabolites of FA, by tracking the intermediate variation. FA remarkably promoted the absolute abundances of total bacteria, while different metabolites affected bacterial growth of selective genera. Specific genera were identified as quantitatively correlating to the content of FA and its metabolites. Ultimately, FA-mediated gut microbiota modulation involves both the action of metabolizing microbes and the regulation effects of metabolites on bacterial growth.

Improving Soluble Phenolic Profile and Antioxidant Activity of Grape Pomace Seeds through Fungal Solid-State Fermentation

Grape pomace seeds contain abundant phenolic compounds, which are also present in both soluble and insoluble forms, similar to many other plant matrices. To further increase the extractable soluble phenolics and their antioxidant activities, grape pomace seeds were fermented with different fungi. Results showed that solid-state fermentation (SSF) with Aspergillus niger, Monascus anka, and Eurotium cristatum at 28 °C and 65% humidity had a significantly positive impact on the release of soluble phenolics in grape pomace seeds. Specifically, SSF with M. anka increased the soluble phenolic contents by 6.42 times (calculated as total phenolic content) and 6.68 times (calculated as total flavonoid content), leading to an overall improvement of antioxidant activities, including DPPH (increased by 2.14 times) and ABTS (increased by 3.64 times) radical scavenging activity. Furthermore, substantial changes were observed in the composition and content of individual phenolic compounds in the soluble fraction, with significantly heightened levels of specific phenolics such as chlorogenic acid, syringic acid, ferulic acid, epicatechin gallate, and resveratrol. Notably, during M. anka SSF, positive correlations were identified between the soluble phenolic content and hydrolase activities. In particular, there is a strong positive correlation between glycosidase and soluble phenols (r = 0.900). The findings present an effective strategy for improving the soluble phenolic profiles and bioactivities of grape pomace seeds through fungal SSF, thereby facilitating the valorization of winemaking by-products.

Effect of Soaking, Germination, and Roasting on Phenolic Composition, Antioxidant Activities, and Fatty Acid Profile of Sunflower (Helianthus annuus L.) Seeds

This study investigates the impact of soaking, germination, and roasting under various conditions on the phenolic content, antioxidant activities, and fatty acid profile of sunflower seeds of striped and black oil seed varieties. Ferulic acid emerged as the predominant phenolic acid across all samples. The study highlights the influence of different treatments and processing conditions on the levels of phenolic acids and flavonoids. Results revealed that soaking striped seeds for 24 h and roasting black oil seeds for 6 min exhibited the highest total phenolic content (TPC) and total flavonoid content (TFC). Antioxidant activities varied, with striped seeds soaked for 24 h demonstrating the highest ferric-reducing antioxidant power (FRAP) values, while black oil seeds roasted for 6 min exhibited superior 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical scavenging activity. Oleic acid and linoleic acid were identified as major fatty acids in all processed samples, with striped seeds germinated for 24 h and black oil seeds germinated for 48 h displaying the highest concentrations. Soaking led to a reduction in both unsaturated and saturated fatty acids in both varieties. Roasting further influenced fatty acid concentrations, with a significant increase in striped seeds after 5 and 6 h of roasting, followed by a gradual decrease. Our findings suggest that incorporating appropriate processing methods, such as soaking striped seeds for 24 h and roasting black oil seeds for 6 min, enhances the potential health benefits of sunflower seeds.

Phytochemical Composition and Antimicrobial Properties of New Lavandula angustifolia Ecotypes

The purpose of this study was to characterize ethanol extracts from leaves and flowers of two ecotypes (PL—intended for industrial plantations and KC—intended for cut flowers) of Lavandula angustifolia Mill. The plant was cultivated in 2019 in southern Poland as part of a long-term research plan to develop new varieties resistant to difficult environmental conditions. The collected leaves and flowers were used to prepare ethanol extracts, which were then analyzed in terms of phytochemical composition and antioxidant, bactericidal, and fungicidal properties. Using UPLC techniques, 22 compounds belonging to phenolic acids and flavonoids were identified. UPLC test results indicated that ethanol extracts from leaves and flowers differ in phytochemical composition. Lower amounts of phenolic acids and flavonoids were identified in leaf extracts than in flower extracts. The predominant substances in the flower extracts were rosmarinic acid (829.68–1229.33 µg/g), ferulic acid glucoside III (810.97–980.55 µg/g), and ferulic acid glucoside II (789.30–885.06 µg/g). Ferulic acid glucoside II (3981.95–6561.19 µg/g), ferulic acid glucoside I (2349.46–5503.81 µg/g), and ferulic acid glucoside III (1303.84–2774.17 µg/g) contained the highest amounts in the ethanol extracts of the leaves. The following substances were present in the extracts in trace amounts or at low levels: apigenin, kaempferol, and caftaric acid. Leaf extracts of the PL ecotype quantitatively (µg/g) contained more phytochemicals than leaf extracts of the KC ecotype. The results obtained in this study indicate that antioxidant activity depends on the ecotype. Extracts from the PL ecotype have a better ability to eliminate free radicals than extracts from the KC ecotype. At the same time, it was found that the antioxidant activity (total phenolic content, ABTS•+, DPPH•, and FRAP) of PL ecotype leaf extracts was higher (24.49, 177.75, 164.88, and 89.10 μmol (TE)/g) than that determined in flower extracts (15.84, 125.05, 82.35, and 54.64 μmol (TE)/g). The test results confirmed that leaf and flower extracts, even at low concentrations (0.313–0.63%), significantly inhibit the growth of selected Gram-negative and Gram-positive bacteria and Candida yeasts. Inhibition of mold growth was observed at a dose extract of at least 1 mL/100 mL.

Unveiling the distribution of free and bound phenolic acids, flavonoids, anthocyanins, and proanthocyanidins in pigmented and non-pigmented rice genotypes

The total phenolic content, phenolic acid profile, anthocyanins, proanthocyanidins, flavonoids, and antioxidant capacity of the whole-grain and bran portion of sixteen distinct rice genotypes that correspond to three distinct pericarp bran colors—black, red, and non-pigmented (NP)—were examined. Ten free and bound phenolic acids, as well as two flavonoids, were analyzed using HPLC-PDA. The flavonoids included kaempferol and catechin hydrate, and the free phenolic acids included gallic acid, 2,5-dihydroxybenzoic acid, vanillic acid, syringic acid, p-coumaric acid, chlorogenic acid, trans-cinnamic acid, trans-ferulic acid, p-coumaric acid, and sinapic acid. Trans-ferulic acid (207.39 mg/kg), p-hydroxybenzoic acid (94.36 mg/kg), and p-coumaric acid (59.75 mg/kg) were the principal bound phenolic acids in pigmented rice genotypes, whereas in NP genotypes they were trans-ferulic acid (95.61 mg/kg) and p-hydroxybenzoic acid (58.32 mg/kg). The main free phenolic acid was syringic acid (120.43 mg/kg) in all genotypes. 2,5-dihydroxybenzoic acid was also detected in NP genotypes, mainly in the bound form (4.88 mg/kg). NP genotypes Basmati 386 and Punjab Basmati 7 also displayed high content of bran flavonoids (1001 and 1028 mg CE/100 g). The bound form of phenolics had significant DPPH and ABTS + activity. This study found wide diversity in the phenolic acid profile, total phenolic constituents, and antioxidant activity in the bran and whole grain of pigmented and NP rice. The individual phenolic acids in free and bound forms in different fractions of the grain were found to exert their antioxidant activity differently. The results obtained will provide new opportunities to improve the nutritional quality of rice with enhanced levels of phytochemicals in the ongoing breeding programs. Black rice bran contains a high level of phytochemicals and thus has a potent pharmaceutical role. This information would enhance the use of whole-grain and bran of pigmented rice in food product development by food technologists. Further studies may be focused on clinical trials with respect to cancer and diabetes.

Fermenting Distiller's Grains by the Domesticated Microbial Consortium To Release Ferulic Acid.

The microbial consortium FA12 that can release ferulic acid (FA) by fermenting distiller's grains was screened from Daqu. Taibaiella, Comamonadaceae, and Ochrobacum were highly abundant in FA12 by 16S rRNA gene sequencing. In the process of long-term acclimation with distiller's grains as a medium, the biomass of FA12 remained stable, and the pH value of fermentation liquid was also relatively stable. Meanwhile, the activities of cellulase, xylanase, and feruloyl esterase secreted by FA12 were stable in the ranges of 0.2350-0.4470, 0.1917-0.3078, and 0.1103-0.1595 U/mL, respectively, and the release of FA could reach 133.77 μg/g. It is proven that the microbial consortium has good genetic stability. In addition, the structural changes of lignocellulose in distiller's grains before and after fermentation were analyzed by scanning electron microscopy (SEM), X-ray diffraction (XRD), and Fourier transform infrared spectroscopy (FTIR), and the changes of distiller's grains weight and lignocellulose content before and after fermentation were also detected. These results all confirmed that FA12 had the function of degrading distiller's grains. In this study, we explored a method to use microbial communities to release FA from distiller's grains and degrade lignocellulose in the waste, which opened up a new way for the application of the high value of lost waste.

Evaluation of chemical components and quality in Xinhui Chenpi (Citrus reticulata ‘Chachi’) with two different storage times by GC–MS and UPLC

AbstractXinhui Chenpi (XHCP) is a well‐known type of Chenpi (CP) widely used as both a Chinese herb and a food ingredient. While previous studies have explored how the quality of CP changes over time, there has been limited research specifically on XHCP. This study aims to assess the chemical components and quality of XHCP based on total flavonoid content (TF), antioxidant activity (AA), and color value (CV) at two stages: freshly harvested (XHCP‐0Y) and after 3 years of storage (XHCP‐3Y). Thirty‐eight common volatile compounds were identified, and the content of 17 compounds among them, nine nonvolatile compounds, which included one alkaloid (synephrine), three phenolic acids (PA, protocatechuic acid, vanillic acid, and ferulic acid), and five flavonoids (narirutin, hesperidin, sinensetin, nobiletin, and tangeretin), were firstly detected by the newly developed gas chromatograph–mass spectrometer (GC–MS) and ultra‐performance liquid chromatography (UPLC) methods. Compared to XHCP‐0Y, the content of 17 volatile compounds and synephrine decreased in XHCP‐3Y to varying degrees, while the content of PA, five flavonoids, TF, AA, and CV increased. The reduction of dryness caused by volatile compounds and the enhancement of efficacy related to PA, flavonoids, and AA suggested improved quality of XHCP after 3 years of storage. The methods developed in this study show promise for evaluating the quality of XHCP during the aging process.

Synergistic Antioxidant and Anti-Inflammatory Effects of Phenolic Acid-Conjugated Glutamine–Histidine–Glycine–Valine (QHGV) Peptides Derived from Oysters (Crassostrea talienwhanensis)

The glutamine–histidine–glycine–valine (QHGV), a peptide derived from oysters, exhibits antioxidant activity and is being actively researched as a potential pharmaceutical and functional cosmetic ingredient. In this study, we synthesized the QHGV peptide and explored the hitherto unknown anti-inflammatory effects of QHGV. The antioxidant property was also characterized by conjugating with various naturally derived phenolic acids, such as caffeic, gallic, ferulic, sinapinic, and vanillic acids. Conjugation with phenolic acids not only enhanced the antioxidant activity of QHGV but also diminished the lipopolysaccharide-induced generation of reactive oxygen species (ROS) in the murine macrophage cell line, RAW 264.7. The reduction in the levels of reactive oxygen species led to the reduced mRNA expression of inducible nitric oxide synthase (iNos) and cyclooxygenase 2 (Cox-2), resulting in an anti-inflammatory effect through the inhibition of the phosphorylation of mitogen-activated protein kinase, including extracellular signal-activated protein kinase, c-Jun NH2-terminal kinase, and p38. Furthermore, the phenolic acid-conjugated peptides increased the mRNA and protein levels of collagen type I, indicative of a wrinkle-improvement effect. The phenolic acid conjugates of the peptide were not cytotoxic to human keratinocytes such as HaCaT cells. These results suggest that phenolic acid conjugation can enhance the potential of peptides as drug and cosmetic resources.

Feruloyl Glyceride Mitigates Tomato Postharvest Rot by Inhibiting Penicillium expansum Spore Germination and Enhancing Suberin Accumulation

Postharvest rot, caused by Penicillium expansum, in tomatoes poses significant economic and health risks. Traditional control methods, such as the use of fungicides, raise concerns about pathogen resistance, food safety, and environmental impact. In search of sustainable alternatives, plant secondary metabolites, particularly phenolic compounds and their derivatives, have emerged as promising natural antimicrobials. Among these, feruloyl glyceride (FG), a water-soluble derivative of ferulic acid, stands out due to its antioxidant properties, antibacterial properties, and improved solubility. In this study, we provide evidence demonstrating FG is capable of inhibiting the spore germination of P. expansum and effectively reducing the incidence rate of Penicillium rot of tomatoes, without compromising quality. Electron microscopy observations combined with metabolite and transcriptomic analyses revealed that FG treatments resulted in enhanced suberin accumulation through promoting the expression of suberin synthesis related genes and, consequently, inhibited the growth and expansion of P. expansum on the fruits. This work sheds light on the mechanisms underlying FG’s inhibitory effects, allowing its potential application as a natural and safe alternative to replace chemical fungicides for postharvest preservation.

Photophysical Properties of Sinapic Acid and Ferulic Acid and Their Binding Mechanism with Caffeine.

Sinapic acid (SA) and ferulic acid (FA) are bioactive compounds used in the food, pharmaceutical, and cosmetic industries due to their antioxidant properties. In this work, we studied the photophysical properties of SA and FA in different solvents and concentrations and their interactions with caffeine (CF), using ultraviolet-visible (UV-Vis), fluorescence spectroscopy and Fourier transform infrared (FTIR) spectroscopy. The findings show that the quantum yield, fluorescence lifetime, radiative decay rates, and non-radiative decay rates of SA and FA are influenced by the concentrations and solvent polarity. The interaction between SA and FA with CF was also studied using UV-Vis and fluorescence spectroscopy. The results indicate that the CF quenched the fluorescence intensity of SA and FA by static quenching due to the formation of a non-fluorescent complex. The van't Hoff equation suggests that the van der Waals forces and hydrogen bonds force were responsible for the interaction between SA and CF, as indicated by a negative change in enthalpy ( < 0) and a negative change in entropy ( < 0). On the other hand, the interaction between FA and CF was primarily controlled by electrostatic force, as indicated by a negative change in enthalpy ( < 0) and a positive change in entropy ( > 0). The negative change in Gibbs free energy ( ) indicates that both compounds underwent a spontaneous binding process.

Effect of Pretreatment and Drying on the Nutritional and Functional Quality of Raisins Produced with Seedless Purple Grapes

Raisins, known for their delicious taste and high nutritional value, are among the most widely consumed dried fruits globally. The natural waxy layer on the surface of grapes impedes water migration, making pretreatment necessary before drying. This study evaluated the effects of various pretreatment methods on the nutritional and functional quality of seedless purple raisins. By using non-pretreated dry seedless purple raisins as a control, the impact of physical and chemical pretreatment methods on the nutritional and functional qualities of seedless purple raisins was assessed through the analysis of nutrient content, phenolic compounds, and antioxidant activity. Our results demonstrate that physical pretreatment significantly increases the levels of vitamin C, fructose, glucose, total acid, total phenolics, total flavonoids, total anthocyanins, and antioxidant activity compared to chemical pretreatment and the control group. The correlation analysis revealed that phenolic substances were closely linked to antioxidant capacity. Additionally, phenolic compounds, including resveratrol, ferulic acid, chlorogenic acid, ethyl coumarate, and cinnamic acid, were more abundant following physical pretreatment. The OPLS-DA model effectively differentiated the three groups of processed samples, showing that different pretreatments significantly affect the nutritional and functional quality of seedless purple raisins. These findings suggest that physical pretreatment offers considerable potential for improving the drying quality of seedless purple raisins.

Combined exposure to UV and PM affect skin oxinflammatory responses and it is prevented by antioxidant mix topical application: Evidences from clinical study.

Exposure to environmental stressors like particulate matter (PM) and ultraviolet radiation (UV) induces cutaneous oxidative stress and inflammation and leads to skin barrier dysfunction and premature aging. Metals like iron or copper are abundant in PM and are known to contribute to reactive oxygen species (ROS) production. Although it has been suggested that topical antioxidant may be able to help in preventing and/or reducing outdoor skin damage, limited clinical evidence under real-life exposure conditions have been reported. The aim of the present study was to evaluate the ability of a topical serum containing 15% ascorbic acid, 0.5% ferulic acid, and 1% tocopherol (CF Mix) to prevent oxinflammatory skin damage and premature aging induced by PM + UV in a human clinical trial. A 4-day single-blinded, clinical study was conducted on the back of 15 females (18-40 years old). During the 4 consecutive days, the back test zones were treated daily with or without the CF Mix, followed by with/without 2 h of PM and 5 min of UV daily exposure. Application of the CF Mix prevented PM + UV-induced skin barrier perturbation (Involucrin and Loricrin), lipid peroxidation (4HNE), inflammatory markers (COX2, NLRP1, and AhR), and MMP9 activation. In addition, CF Mix was able to prevent Type I Collagen loss. This is the first human study confirming the multipollutants cutaneous damage and suggesting the utility of a daily antioxidant topical application to prevent pollution induced skin damage.

Production of Vanillin from Pineapple Peels Using Alkaline Hydrolysis and Microbial Fermentation

Vanillin is one of the most commonly utilized aromatic flavoring chemicals in the food and cosmetics industries. It is derived from natural sources, making it more expensive than synthetic vanillin, and it constitutes less than one percent of the annual market demand. Pineapple peel stands out as a valuable source for extracting ferulic acid, which in turn is utilized in the synthesis of vanillin. As a result, researchers are exploring alternative methods for producing vanillin, such as biotechnological production from ferulic acid. In this study, the capability of pineapple peels as a substrate for the microbial fermentation of ferulic acid by Aspergillus niger to produce vanillin in a single step was investigated. The biotransformation of ferulic acid from pineapple peel by alkaline hydrolysis was optimized using different concentrations of NaOH. Further, the detection and quantification of vanillin and ferulic acid were carried out using High-Performance Liquid Chromatography and thiobarbituric acid (TBA) method. Through HPLC analysis, the amount of vanillin concentration produced from the supernatant culture was 1.47±0.24 µg/ml from 1.0 M NaOH concentration and 2.83±0.44 µg/ml from 2.0 M NaOH concentration. From this study, 57.09±1.84 µg/ml and 83.84±4.01 µg/ml of ferulic acid were produced from the 1.0 M NaOH and 2.0M NaOH, respectively. In addition, using the TBA technique, vanillin concentrations were calculated, resulting in 12.92 ± 0.54 µg/ml and 15.38 ± 0.77 µg/ml from 1.0 M and 2.0 M NaOH concentrations, respectively. Briefly, the pineapple peel has been discovered as a good source for vanillin production using Aspergillus niger in the fermentation method.

Quality control methods for fruit extracts of Kigelia africana using high performance thin layer chromatography

Kigelia africana is a tree native to Africa but also found in eastern and southern parts of India with reported anti-bacterial, anti-inflammatory, and immunomodulatory activities. Verbascoside, caffeic acid and ferulic acid are important markers for the quality control of the plant. Two different HPTLC methods were developed and validated; method − 1 for estimation of verbascoside and caffeic acid while method − 2 for estimation of caffeic acid and ferulic acid. Developed methods were applied to the methanolic fruit extract to determine the quantities of markers. Both methods were found to be linear, specific, precise, accurate, sensitive and robust. Results indicated that both methods can be used for quantitative determination of verbascoside, caffeic acid and ferulic acid in fruit extract. The developed methods may be utilised as a part of the quality control and standardisation for the raw material and extracts of Kigelia africana and can also aid to chromatographic fingerprinting of the plant.

Enhanced antichemobrain activity of amino acid assisted ferulic acid solid dispersion in adult zebrafish (Danio rerio).

Chemotherapy-induced cognitive impairment (CICI), also known as "chemobrain," is a common side effect of breast cancer therapy which causes oxidative stress and generation of reactive oxygen species (ROS). Ferulic acid (FA), a natural polyphenol, belongs to BCS class II is confirmed to have nootropic, neuroprotective and antioxidant effects. Here, we have developed FA solid dispersion (SD) in order to enhance its therapeutic potential against chemobrain. An amorphous ferulic acid loaded leucin solid dispersion (FA-Leu SD) was prepared by utilizing amino acid through spray-drying technique. The solid-state characterization was carried out via Fourier-transform infrared spectroscopy (FT-IR), differential scanning calorimetry (DSC), X-ray diffraction (XRD), and field emission scanning electron microscopy (FE-SEM). Additionally, in-vitro release studies and antioxidant assay were also performed along with in-vivo locomotor, biochemical and histopathological analysis. The physical properties showed that FA-Leu SD so formed exhibited spherical, irregular surface hollow cavity of along with broad melting endotherm as observed from FE-SEM and DSC results. The XRD spectra demonstrated absence of sharp and intense peaks in FA-Leu SD which evidenced for complete encapsulation of drug into carrier. Moreover, in-vitro drug release studies over a period of 5h in PBS (pH 7.4) displayed a significant enhanced release in the first hr (68. 49 ± 5.39%) and in-vitro DPPH assay displayed greater antioxidant potential of FA in FA-Leu SD. Furthermore, the in-vivo behavioral findings of FA-Leu SD (equivalent to 150mg/kg of free FA) exhibited positive results accompanied by in-vivo biochemical and molecular TNF-α showed a significant difference (p < 0.001) vis-à-vis DOX treated group upon DOX + FA-Leu SD. Additionally, histopathological analysis revealed neuroprotective effects of FA-Leu SD together with declined oxidative stress due to antioxidant potential of FA which was induced by anticancer drug doxorubicin (DOX). Overall, the above findings concluded that spray-dried FA-Leu SD could be useful for the treatment of chemotherapy induced cognitive impairment.

Machine learning unveils the action of different endogenous phenolic compounds present or formed along the rooting development in olive stem cuttings

Changes in the endogenous phenolic content of plant rooting could be influenced by genotype, hormones, or the interaction of both factors, thus modifying the plant rooting capacity/ability along the rooting development. In this study, the combined effects of IBA treatment and cultivar capacity on the rooting development of olive cuttings were modeled by the temporary assessment of simple and total phenolic content (TPC). Rooting ability and phenolic profile were monitored. Results indicated the lowest cumulative rooting in `Lechin-de-Sevilla´, and the highest rooting speed during the first days of the trial in high-rooting cultivars (‘Verdial-de-Huévar’ and ‘Arbequina’). A total of 14 phenolic compounds comprising phenolic acids and aldehyde (8), flavonoids (5), and a glycosylated seco-iridoid were quantified in rooted olive cuttings. Most of the phenolics presented a significant higher concentration in the ‘Lechin-de-Sevilla’ cultivar, except for the ferulic acid and luteolin, as well the TPC that varied as did the rooting parameter. At the end of the rooting trial (60 days), luteolin in `Verdial de Huévar’ and `Gordal sevillana’ cultivars and ferulic acid in `Lechin de Sevilla’ were the phenolics exclusively found in the highest concentrations. Time did not affect vanillin and oleuropein, although in the case of high-rooting cultivars, values for these compounds were almost constant, while in low- or medium-rooting cultivars, by general, increased or decreased, respectively. The Random Forest algorithm allowed to predict from a complex number of variables, which affected the rooting ability of olive cuttings independently of the cultivar and auxin treatment, finding that luteolin was the best indicator over time.

A novel covalent grafting method between cellulose and ferulic acid through HRP enzyme/acetylacetone/L-Ascorbic acid ternary dual initiator system

In the application of natural dyes, using environmentally and human body harmful metal dyes was still the mainstream dyeing method in the process of cellulose fiber dyeing with natural dyes. This study proposed a new method that can catalyzed the covalent grafting of cellulose materials with Ferulic acid (FA), the ternary system consisting of horseradish peroxidase (HRP), acetylacetone (ACAC) and L-Ascorbic acid (AA). The grafting process of cellulose materials with FA was systematically studied, and the optimal grafting polymerization conditions was determined using orthogonal experimental analysis. In the experiment, it was found that the morphology and structure of cellulose materials significantly affect their grafting polymerization performance with FA, and the change rule of their grafting rate was cotton fabric (3.84%) < cotton yarn (4.54%) < tencel fabric (4.70%) < tencel yarn (53.06%) < cotton cellulose (5.59%) < corn starch (6.70%). The grafted fabrics have excellent color fastness, antibacterial and UV resistance performance. Finally, the structural characteristics of cellulose and its analogues grafted with FA were characterized through FT-IR, 1H NMR, and the possible free radical covalent polymerization mechanism between cellulose materials and FA was analyzed.