Inhibit Lipid Oxidation Research Articles

Water-soluble chlorogenic acid-chitosan and polydatin-chitosan conjugates: antibacterial activity and inhibition of lipid and protein oxidation.

Chitosan (CS), an abundant alkaline polysaccharide, is valued for its biocompatibility, non-toxicity, and antibacterial properties. However, its limited solubility and modest antioxidant activity constrain its utility. Grafting polyphenols onto chitosan through the use of grafting reactions can enhance both the solubility and bioactivity of chitosan. Among the techniques employed, the free radical grafting method is favored for its simplicity, environmental sustainability, and its effectiveness in preserving biological activity. In this study, chlorogenic acid (CGA) and polydatin (PLD) were conjugated successfully to chitosan by a Vc/H2O2 redox system. Analytical techniques such as ultraviolet-visible (UV-visible) spectroscopy, fourier transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD), and proton nuclear magnetic resonance (1H NMR) were employed to confirm the formation of covalent bonding between the polyphenol molecules and the chitosan backbone. The novel conjugates displayed superior antioxidant properties in comparison with pristine chitosan, as evidenced by their enhanced 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical, 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical, and hydroxyl radical scavenging capacities, and Fe2+ reducing power. Both CGA-CS and PLA-CS exhibited excellent lipid and protein oxidation inhibition capabilities. Furthermore, the conjugates were shown to have significant antibacterial effects against four common pathogenic bacteria: Pseudomonas fluorescens, Pseudomonas aeruginosa, Pseudomonas putida, and Staphylococcus aureus (P < 0.05). The newly synthesized water-soluble polyphenol-chitosan conjugates demonstrated remarkable biological activity, particularly CGA-CS. This study offers new insights and a strong theoretical foundation for developing natural food preservation materials with potential applications in the food industry. © 2024 Society of Chemical Industry.

Potency of Red Guava Fruitghurt as an Antioxidant

Antioxidants are compounds needed by the body to protect body cells from damage caused by free radicals. Free radicals can damage macromolecules such as cell membrane lipids, DNA, and proteins, and cause cell oxidative stress. Red Guava Fruitghurt is a probiotic with the basic ingredients of fruit. The purpose of this study is to determine the effect of fruitghurt on the MDA levels in the blood of mice induced by CCl4. This was an experimental study conducted using mice (Mus musculus) which were divided into three treatment groups – the negative control group (that were not induced and were not given fruitghurt), the positive control group (that were induced with CCl4 but not given fruitghurt), and the treatment group (that were induced with CCl4 and given fruitghurt). The data obtained in the study were analyzed using the one-way ANOVA test, and the results showed significant differences between the treatment groups. Giving fruitghurt to the P1 group had a significant effect on reducing malondialdehyde levels compared to the positive control group, with a P-value of 0.03. Lactobacillus acidophilus bacteria found in this fruitghurt can reduce oxidative stress by inhibiting ascorbic acid oxidation, reducing activity and capturing radial superoxide anions, hydrogen peroxide, and free radicals, and inhibiting lipid oxidation. So this fruitghurt has antioxidant properties. This is also strengthened by the content of red guava which is rich in phenolics, flavonoids, and vitamin C that have good free radical scavenging activity, so guava fruit is a natural source of antioxidants. Keywords: antioxidants, fruitghurt, malon dialdehyde, probiotics, red guava

Acanthamoeba castellanii trophozoites need oxygen for normal functioning and lipids are their preferred substrate, offering new possibilities for treatment

Acanthamoebae, pathogenic free-living amoebae, can cause Granulomatous Amoebic Encephalitis (GAE) and keratitis, and for both types of infection, no adequate treatment options are available. As the metabolism of pathogens is an attractive treatment target, we set out to examine the energy metabolism of Acanthamoeba castellanii and studied the aerobic and anaerobic capacities of the trophozoites. Under anaerobic conditions, or in the presence of inhibitors of the electron-transport chain, A. castellanii trophozoites became rounded, moved sluggishly and stopped multiplying. This demonstrates that oxygen and the respiratory chain are essential for movement and replication. Furthermore, the simultaneous activities of both terminal oxidases, cytochrome c oxidase and the plant-like alternative oxidase, are essential for normal functioning and replication. The inhibition of normal function caused by the inactivity of the respiratory chain was reversible. Once respiration was made possible again, the rounded, rather inactive amoebae formed acanthopodia within 4 h and resumed moving, feeding and multiplying. Experiments with radiolabelled nutrients revealed a preference for lipids over glucose and amino acids as food. Subsequent experiments showed that adding lipids to a standard culture medium of trophozoites strongly increased the growth rate. Acanthamoeba castellanii trophozoites have a strictly aerobic energy metabolism and β-oxidation of fatty acids, the Krebs cycle, and an aerobic electron-transport chain coupled to the ATP synthase, producing most of the used ATP. The preference for lipids can be exploited, as we show that three known inhibitors of lipid oxidation strongly inhibited the growth of A. castellanii. In particular, thioridazine and perhexiline showed potent effects in low micromolar concentrations. Therefore, this study revealed a new drug target with possibly new options to treat Acanthamoeba infections.

Preparation and characteristics of soy protein isolate - Sea buckthorn flavone emulsion and their effects of on quality and heterocyclic amines of roasted mutton granules

A soy protein isolate (SPI) - sea buckthorn flavonoid emulsion was developed to study its effects on roasted lamb quality and heterocyclic amine (HAAs) precursors. The emulsion was stable with uniformly dispersed, well-encapsulated droplets averaging 0.1 to 10 μm. CLSM confirmed its good physical stability, small particle size, and uniform dispersion. FTIR the existence of hydrogen bond, hydrophobic interaction and physical adhesion between SPI and sea-buckthorn flavonoids. The emulsion improved lamb pellet texture by reducing chewiness and hardness, increasing adhesion, and decreasing browning. The emulsion-treated roasted mutton showed a 47.95–53.56 % increase in DPPH scavenging activity and MDA content reduction from 60.78 to 17.80 nmol/mg, indicating strong antioxidant activity and lipid oxidation inhibition. For both precursors and HAAs, there was a significant intensity of inhibition, where creatine decreased by about 44.91–68.34 %, glucose by 84.47 %–97.74 %, and the seven HAAs, Norharman, Harman, IQ, MeIQ, MeIQx, AαC, and PhIP, were inhibited by 79.64 %, respectively, 88.76 %, 65.07 %, 87.27 %, 96.16 %, 89.30 % and 49.44 %, respectively. This study aimed to develop a novel soy protein isolate-sea buckthorn flavonoid emulsion and evaluate its potential to improve roasted lamb quality while inhibiting the formation of harmful HAAs.

Maillard reaction products inhibit lipid oxidation by regulating myoglobin stability in washed muscle model.

Lipid oxidation significantly contributes to muscle deterioration, with heme protein oxidation playing a crucial role in this process. This study investigated the inhibition of heme protein oxidation by Maillard reaction products (MRPs) using a washed muscle model combining washed carp with myoglobin (Mb). Protein oxidation products, protein texture, and lipid oxidation levels were assessed. Results showed that metmyoglobin (MetMb) is a primary driver of lipid oxidation in meat, likely due to Mb oxidation, exposing hydrophobic groups that bind to lipids. MRPs at concentrations of 0.5% and 1% effectively inhibited Mb oxidation. Specifically, treatment with 1% MRPs reduced MetMb formation by 15.38%, protein carbonyl content by 6.53%, hydroxyl radical content by 20.37%, protein aggregation by 40.81%, and particle size by 36.95% during later storage stages, thereby preserving Mb stability. In the Mb-mediated oxidation model, 1% MRPs inhibited the formation of primary and secondary oxidative metabolites by 59.47% and 68.19%, respectively, while maintaining muscle tissue texture integrity. PRACTICAL APPLICATION: The antioxidation of Maillard reaction products (MRPs) improves the stability of common carp. By inhibiting the autoxidation of myoglobin and lipid, MRPs help preserve the texture and color of fish muscle while extending its shelf life. This study provides a valuable reference for effectively controlling lipid oxidation in refrigerated fish products and enhancing their overall quality.

Partitioning and inhibition of hemoglobin-mediated lipid oxidation in chicken by components of black chokeberry press cake

Partitioning and inhibition of hemoglobin-mediated lipid oxidation in chicken by components of black chokeberry press cake

Role of calcium salts in modulating benzo[a]pyrene levels in barbecued pork sausages: A study on quality attributes and safety

Benzo[a]pyrene (BaP), known for its carcinogenic and mutagenic properties, is a marker of polycyclic aromatic hydrocarbons (PAHs). This study aimed to investigate the effect of partially replacing sodium chloride with different calcium salts (calcium chloride, calcium gluconate, calcium citrate, and calcium lactate) on BaP formation in barbecued pork sausages. The results revealed that all four calcium salts inhibited BaP formation in barbecued pork sausages (P < 0.05). Specifically, calcium gluconate showed the most significant effect on BaP inhibition, with an inhibition rate of 61.82 %. Furthermore, calcium salts were found to inhibit lipid oxidation in barbecued pork sausages while promoting the Maillard reaction. Further validation experiments used resveratrol and sodium sulfite as lipid oxidation and Maillard reaction inhibitors, respectively. These results indicated that lipid oxidation is the primary pathway for BaP production in barbecued pork sausage and that the addition of calcium salts can effectively block this process.

Effect of flaxseed oil cyclolinopeptides on lipid oxidation, protein oxidation, and lipid profile during in vitro digestion of high-fat beef

This study investigated the influence of flaxseed oil cyclolinopeptides (CLs) on lipid and protein oxidation during high-fat meat digestion. Fourteen CLs were identified in flaxseed oil through UHPLC-ESI-QTOF-MS/MS, with dominant CLA, CLB, CLE, and CLM. During in vitro digestion, CLs inhibited lipid oxidation products (lipid hydroperoxide, Malondialdehyde, and 4-hydroxynonenal) and protein carbonylation. Compared to other groups, the lipid (16.28 ± 0.35) and protein (17.5 ± 0.6) oxidation was significantly inhibited, and antioxidant activity was remarkably increased when the CLs content reached 200 mg/kg. Through untargeted lipidomic analysis using Q-Exactive, it was observed that CLs mitigated the formation of oxidized triglycerides (OxTG) products and enhanced the hydrolysis of lipids to generate sphingolipid and polyunsaturated fatty-acids enriched glycerophospholipids imparting nutritional value to meat. Electron spin-resonance and fluorescence quenching showed that primary radicals such as alkyl and alkoxy radicals during high-fat meat digestion with flaxseed oil CLs significantly mitigate their formation. These findings collectively indicate that consuming CLs enriched flaxseed oil could reduce lipid oxidation and enhance the nutritional value of high-fat meat during digestion.

In situ modification of foaming bacterial cellulose with chitosan and its application to active food packaging

Owing to a lack of specific biological functions, bacterial cellulose (BC) has been restricted in its application to the field of active packaging. In this study, we developed antimicrobial packaging materials using foaming BC (FBC) with chitosan (CS) and applied it to the preservation of chilled sea bass. The material property analysis demonstrated that 1.5 % CS/FBC maintained a high water content of 91 %, a swelling ratio of 75.6 %, great stress of 1.61 MPa, and great strain of 1.87 %. CS incorporation into FBC also decreased its crystallinity from 73.39 % to 69.3 %. Meanwhile, 1.5 % CS/FBC also provided great antimicrobial ability against Escherichia coli and Staphylococcus aureus by approximately 2 log colony-forming units/mL inhibition utilizing contact-killing. Results of the preservation assessment indicated that 1.5 % CS/FBC efficiently inhibited Shewanella putrefaciens growth, reduced total volatile basic nitrogen release, and slightly inhibited lipid oxidation. Based on the above results, CS/FBC is an ecofriendly biomaterial produced from a microorganism that possesses high absorbency and strong antibacterial properties, making it suitable for development as antibacterial active packaging.

A Comprehensive Study of Allium Sativum Linn

Abstract: Allium sativum, commonly known as garlic, has been employed for ages for both cui-sines and restorative purposes. Many sulfur-containing phytochemical constituents are abundant in garlic and they are responsible for its many pharmacological properties. The most extensively studied compound in garlic is allicin, however, other forms of garlic such as aged garlic, raw garlic, and oil maceration of garlic, have their own unique chemical properties. Garlic has been shown to lower blood pressure, reduce cholesterol levels, improve insulin sensitivity, inhibit cell prolifera-tion, enhance peristalsis motion, modulate acetylcholine, and inhibit lipid oxidation. Apart from all its traditional therapeutic activity, it has much more potential for further study such as cancer treatment with lesser side-effects, improving mitochondrial dysfunction in Huntington’s disease, enhancement psoriasis treatment, affinity to treat glomerular disease, and vast scope in polycystic ovary syndrome and in uterine contraction. This review talks about pharmacology activities, future aspects, phytochemicals, and the privileged aspects of Allium sativum.

Gallic Acid Based Polymers for Food Preservation: A Review.

The extensive usage of nonbiodegradable plastic materials for food packaging is a major environmental concern. To address this, researchers focus on developing biocompatible and biodegradable food packaging from natural biopolymers, such as polysaccharides, proteins, and polyesters. These biopolymer-based packaging materials extend the shelf life of food due to their inherent antimicrobial and antioxidant properties. An important additive that enhances these beneficial effects is gallic acid (GA), a naturally occurring phenolic compound. GA exhibits potent antioxidant activity by scavenging free radicals and excellent antimicrobial activity against a wide range of bacteria by disrupting cell membranes. These gallic acid based active packaging solutions have demonstrated remarkable abilities to inhibit lipid oxidation, enzymatic browning, and microbial contamination and even retard the ripening processes in mushrooms, walnuts, strawberries, fresh-cut apples, bananas, fish, pork, and beef. This review focuses on the antioxidant, antibacterial, and food preservation capabilities of GA-incorporated biodegradable food packaging materials as an eco-friendly alternative to conventional plastic packaging.

Effects of using pomegranate peel, beet leaf, and broccoli flower extracts on oxidative stability and physicochemical properties of cooked ground beef during refrigerated storage.

Plant extracts gained attention in the meat industry for their role in preventing microbial growth and oxidative deterioration. Antioxidant efficiency of various ratios (0.125, 0.25, 0.5, and 1%) of ethanolic or methanolic pomegranate peel (PP), beet leaf (BL), and broccoli flower (BF) extracts on cooked ground beef was investigated during refrigerated storage. Thiobarbituric acid reactive substances (TBARS), lipid hydroperoxide (LPO), p-anisidine, cooking loss (CL), pH, and color analysis were performed. Results revealed that CL increased (p < .05) with 0.5 and 1% PE or 1% BF extracts, whereas no CL change was observed in other extract applications. Although using 0.5% and 1% of ethanolic or methanolic PP extracts caused lower pH than control (p < .05), no pH difference was found among other treatments. L* values were not affected by extract applications, whereas a* decreased and increased with PP and BL extract addition, respectively (p < .05). Meantime, a* values decreased and b* values increased by elevation in extract ratio (p < .05). In terms of solvent impact, methanolic PP and ethanolic BL extracts caused higher b* (p < .05), whereas no difference in b* was obtained between ethanolic or methanolic BL extracts. TBARS, LPO, and p-anisidine analysis revealed that the highest lipid oxidation was obtained in control (p < .05). PP extract treatments exhibited the lowest lipid oxidation (p < .05). Lipid oxidation gradually increased in control and all extract-incorporated samples during storage (p < .05). In extract-incorporated samples, lipid oxidation decreased with increasing the extract ratio (p < .05). Lipid oxidation was inhibited more by all incorporation ratios for each tested extract compared to control (p < .05). Moreover, using 0.125% PP, 0.5% BL, or 1% BF extracts was more effective in lipid oxidation inhibition than BHT (p < .05). It may be concluded that PP, BL, and BF extracts may be utilized by the meat processors to achieve prolonged shelf life and improved quality features.

Unraveling the mechanism of aroma loss during prolonged hot air drying of non-smoked bacon: Insights into aroma compounds generation and retention

In this study, the potential mechanism of aroma loss in non-smoked bacon due to excessive hot air drying (beyond 24 h) was investigated, focusing on protein conformational changes and the inhibition of heme protein-mediated lipid oxidation by oleic acid. The results showed that prolonged hot-air drying caused a stretching of the myofibrillar protein (MP) conformation in bacon before 36 h, leading to an increase in reactive sulfhydryl groups, surface hydrophobicity, and the exposure of additional hydrophobic sites. Consequently, the binding ability of MP to the eight key aroma compounds (hexanal, 1-octen-3-ol, (E)-2-nonenal, 3-methyl-butanoic acid, 2-undecenal, (E, E)-2,4-decadienal, 2,3-octanedione, and dihydro-5-pentyl-2(3H)-furanone) was enhanced, resulting in their retention. On the other hand, a sustained increase in oleic acid levels has been demonstrated to effectively inhibit heme protein-mediated lipid oxidation and the formation of these key aroma compounds. Using lipidomic techniques, 30 lipid molecules were identified as potential precursors of oleic acid during the bacon drying process. Among these precursors, triglycerides (16:0/18:0/18:1) may be the most significant.

Improving the physicochemical quality and oxidative stability of deep-fried pork meatballs by coating with chitosan grafted gallic acid

The objective of this research was to examine the effectiveness of chitosan (CH)-gallic acid (GA) conjugate (CH-g-GA) as an edible coating in improving the physicochemical properties and oxidative stability of deep-fat fried pork meatballs. The meatballs were coated with either CH alone, a combination of CH and GA, or CH-g-GA before being fried at 180 °C for 5 min. The viscosity of the coating solutions influenced the amount of coating picked up by the meatballs, with higher viscosity coatings showing increased pickup. The application of chitosan-based coatings in deep-fried meatballs resulted in a decrease in moisture loss and oil uptake, as well as decreased b* values and hardness, while maintaining consistent cooking yield. Furthermore, compared to the control group, the chitosan-based coatings treatment significantly increased the ratio of immobilized water and decreased the ratio of free water (P < 0.05), as well as effectively inhibited lipid oxidation in deep-fried meatballs (P < 0.05). Among the different coatings tested, CH-g-GA coating exhibited the highest effectiveness. The research findings suggest that the CH-g-GA edible coating has significant potential in enhancing the overall quality of deep-fried meatballs.

Recent Progress on the Application of Chitosan, Starch and Chitosan–Starch Composites for Meat Preservation—A Mini Review

The preservation of meat via sustainable methods and packaging is an area of continued interest driven by the need to address food security. The use of biomaterial films and coatings has gained significant attention due to their non-toxicity and biodegradability compared with conventional synthetic films. Starch and chitosan are sustainable sources for the preparation of films/coatings owing to their relatively low cost, natural abundance derived from numerous sources, biocompatibility, biodegradability, and antimicrobial, antioxidant, and film-forming attributes. These remarkable features have notably increased the shelf life of meat by inhibiting lipid oxidation and microbial activity in food products. Furthermore, recent studies have successfully incorporated binary biopolymer (starch and chitosan) systems to combine their beneficial properties upon composite formation. This literature review from 2020 to the present reveals that chitosan- and starch-based films and coatings have potential to contribute to enhanced food security and safety measures whilst reducing environmental issues and improving sustainability, compared with conventional synthetic materials.

Comparative study on the antioxidant efficacy of Adinandra nitida extracts in inhibiting lipid oxidation in edible oils

Exploring natural antioxidants is essential to delay lipid oxidation. This study investigated the inhibitory effect of Adinandra nitida (AN) extract in six edible oils, compared to TP and TBHQ. Methods included extract preparation, bioactive compounds analysis, in vitro antioxidant activities by FRAP, DPPH, and ABTS assays, fatty acid composition detection, and POV determination. The results showed that AN was rich in total flavonoids, total phenols and had better iron ion reduction ability than TBHQ. In oleic and linoleic acid-rich oils, AN significantly delayed early-stage lipid oxidation, outperforming TP and TBHQ. In linolenic acid-rich oils, AN maintained a stable effect. Molecular docking studies revealed strong binding interactions between main compounds and fatty acids, with Camelliaside A in (7.83) showing higher binding energy to linolenic acid than TBHQ (7.64), supporting the antioxidant effects. These findings suggest AN as a promising natural alternative to synthetic antioxidants, enhancing oil stability and shelf life.

Characterization of free radical-mediated Pleurotus ostreatus polysaccharide-EGCG conjugates for chilled minced pork preservation

To improve the functions of Pleurotus ostreatus polysaccharide (POP), POP-EGCG conjugates were prepared using free radical graft polymerization reactions and were characterized using UV–vis, FT-IR, SEM, XRD, DSC, TG, particle size and potential, three-phase contact angle, and rheological tests; The antioxidant and antibacterial ability in vitro were detected. Moreover, effects of POP-EGCG on the quality of refrigerated minced pork were investigated. The results showed the optimal preparation conditions of POP-EGCG were 1 % POP, 1.3 % EGCG, 0.25 % Vc, 16 % concentration of H2O2, and reaction 17 h. The POP-EGCG showed the characteristic peak of EGCG and was a mesh honeycomb with rough and porous surface; It had higher crystallinity, increased particle size, but decreased thermal stability, solubility, and viscosity, and significantly enhanced antioxidant and antibacterial ability. The POP-EGCG effectively improved the sensory quality and inhibited lipid oxidation of chilled minced pork, and extended the shelf life of minced pork up to 9 days at 4 °C. Specifically, the TVB-N and TBARS of minced pork in the POP-EGCG group were respectively 14.93 mg/100 g and 0.9 mg MDA/kg, which were lower than the spoilage thresholds in the national standard. This study provides a theoretical basis for further development of natural antioxidants and antimicrobial agents.

Antioxidant Activity of Extracts of Balloon Flower Root (Platycodon grandiflorum), Japanese Apricot (Prunus mume), and Grape (Vitis vinifera) and Their Effects on Beef Jerky Quality.

This research examines the total polyphenol and flavonoid content and antioxidant activity of natural ingredients such as balloon flower root extract (BFE), Japanese apricot extract (JAE) and grape extract (GE). In addition, their effect on beef jerky quality characteristics was investigated when the extracts were used as alternatives to potassium sorbate (PS) and vitamin E (VE). BFE had higher (p < 0.05) total flavonoid content (TFC) (6.85 mg CAT eq/g), total polyphenol content (TPC) (10.52 mg RUT eq/g), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical (62.96%), and 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical scavenging activity (87.60%) compared to other extracts. Although all extracts showed lower activity than BHT in all antioxidant activity tests, the BFE and JAE showed higher (p < 0.05) activity than the GE in the DPPH and FRAP assays. In contrast, in the ABTS assay, both BFE and GE showed increased activity (p < 0.05) compared to JAE. The jerky was prepared by adding 0.05% (v/v) each of BFE, JAE and GE. Furthermore, a control sample of jerky was also prepared by adding 0.10% (w/v) PS and 0.05% VE, respectively. On day 30, the redness (a*) values of the BFE and PS samples were also found to be significantly higher than those of the other samples (p < 0.05). Additionally, the yellowness (b*) values of the BFE sample were also found to be significantly higher than those of the other samples (p < 0.05). The thiobarbituric acid reactive substances (TBARSs) on day 30 were lower in the jerky treated with PS, VE, and GE compared to those treated with BFE and JAE (p < 0.05). In the sensory analysis, beef jerky with BFE had significantly higher overall acceptability scores on days 1 and 30 (p < 0.05). The addition of BFE to beef jerky influenced the increase in a* and b* values on day 30. The addition of GE effectively suppressed lipid oxidation to a level comparable to that of the PS and VE at day 30. Furthermore, the addition of BFE enhanced the overall acceptability of sensory characteristics.

Serum Metabolomics and NF-κB Pathway Analysis Revealed the Antipyretic Mechanism of Ellagic Acid on LPS-Induced Fever in Rabbits.

Fever is one of the most common clinical conditions and is characterized by pyrogenic infection, malignancy, inflammation, and tissue damage, among others. Ellagic acid (EA) can inhibit the expression of related proteins on the pathway by blocking the nuclear factor kappa-B(NF-κB) signaling pathway, inhibit the levels of pro-inflammatory factors interleukin-1β(IL-1β), interleukin-6(IL-6), and tumor necrosis factor-α(TNF-α), increase the level of anti-inflammatory factor IL-10, and effectively alleviate inflammatory symptoms. In addition, EA can also reduce the levels of malondialdehyde(MDA) and nitric oxide(NO) in the body, increase the activities of superoxide dismutase (SOD), glutathione (GSH), and catalase(CAT), scavenge oxidative free radicals, inhibit lipid oxidation, and achieve antipyretic and anti-inflammatory effects. The purpose of this study was to establish the relationship between EA and various inflammatory markers, such as TNF-α, IL-6, IL-1β, prostaglandin E2(PGE2), and cyclic adenosine monophosphate(cAMP), and clarify the mechanism of the cyclooxidase-2(COX-2)/NF-κB signaling pathway. Combined with the metabolomics analysis, our study revealed the effects of EA on multiple endogenous biomarkers, reflecting the characteristics of a multi-component, multi-target, and multi-pathway mechanism. Compared to lipopolysaccharide (LPS)- treated animals, subsequent administration of EA significantly lowered the LPS-induced rectal temperature increase (p < 0.05 or p < 0.01), significantly increased serum SOD and GSH levels (p < 0.05 or p < 0.01), and significantly decreased serum MDA, IL-1β, IL-6, and TNF-α levels (p < 0.05 or p < 0.01). In addition, compared to LPS-treated animals, subsequent administration of EA significantly decreased cerebrospinal fluid cAMP and PGE2 levels (p < 0.05 or p < 0.01), significantly decreased cAMP, significantly increased 5-HT levels (p < 0.05 or p < 0.01), and significantly down-regulated p-NF-κB p65 and COX-2 protein levels in the hypothalamus. Subsequent gas chromatography mass spectrometry(GC-MS) metabolite analysis indicated that 12 differential metabolites were detected in serum isolated 4 h after LPS treatment, and 10 differential metabolites were detected in serum collected 7 h after LPS treatment. Next, Pearson correlation analysis was used to systematically characterize the relationship between the identified metabolites and TNF-α, IL-6, MDA, SOD, PGE2, and cAMP. The levels of propionic acid, pyridine, and L-valine were up-regulated by EA, which inhibited the expression of MDA, IL-1β, and TNF-α and increased the activity of GSH. The levels of inositol, urea, and 2-monopalmitin were down-regulated by EA, which inhibited the expression of MDA, IL-1β, and TNF-α, increased the activity of SOD and GSH, reduced the inflammatory response, and alleviated the oxidative stress state. Combined with the results of the metabolic pathway analysis, we suggest that the pathways of the galactose metabolism, synthesis and degradation of ketone bodies, as well as ascorbic acid and aldehyde acid metabolism are closely related to the antipyretic and anti-inflammatory effects of EA. Our study established the relationship between EA and various inflammatory markers, such as TNF-α, IL-6, IL-1β, PGE2, and cAMP, and clarified the mechanism of the COX-2/NF-κB signaling pathway. Combined with the metabolomics analysis, our study revealed the effects of EA on multiple endogenous biomarkers, reflecting the characteristics of a multi-component, multi-target, and multi-pathway mechanism.

Utilization of mycelial polysaccharide from Schizophyllum commune for the formation of highly stable o/w emulsion

This study investigated the emulsifying properties of a hot water extracted polysaccharide (SCMP) derived from liquid fermentation mycelium of Schizophyllum commune in stabilizing oil-in-water (o/w) emulsions. SCMP demonstrated the ability to stabilize o/w emulsions (referred to as SCMPe) for extended periods (>21 days) even at low concentrations (2 g/L) and increased the viscosity and elasticity of the emulsion system. Through confocal laser-scanning microscope visualization, it was observed that SCMP created a physical barrier on the surface of the oil droplets, contributing to emulsion stability. Furthermore, SCMPe demonstrated excellent tolerance to varying concentrations of Na+ (0.1–0.5 mol/L) and Ca2+ (0.01–0.05 mol/L) as well as a wide pH range (3.0–9.0). Moreover, increasing SCMP concentration effectively inhibited lipid oxidation and improved the stability of β-carotene and curcumin in the emulsion during storage. A detailed analysis of SCMP's composition and structure was done to better understand its emulsifier properties, revealing SCMP to be composed of two β-glucans with a rigid chain and high molecular weight. These results suggest that SCMP holds great potential an efficient stabilizer in the food industry, particularly in enhancing emulsion stability.