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Food Science and Human Wellness 2024年

作者： Alex Xiong Gao Tracy chenxi Xia Maggie Suisui Guo Gary kawing Yuen Kevin Qiyun Wu Tina Tingxia Dong Karl Wah-Keung Tsim Shenzhen Key Laboratory of Edible and Medicinal Bioresources， HKUST Shenzhen Research Institute Division of Life Science and Center for chinese Medicine， The Hong Kong University of Science and Technology

This study aims to uncover the hormetic process of luteolin， a common dietary flavone， in neuronal cells through its role in inducing mitochondrial stress. In rat pheochromocytoma PC12 cells， luteolin at low concentrations caused a mild and reversible loss of mitochondrial membrane potential (MMP)， while high concentrations of luteolin triggered intense and sustained depolarization of MMP. The MMP disturbance was shown to have a close association with the trophic and/or toxic effects triggered by luteolin; because the common mitochondrial uncouplers shared similar bi-phase dose-response on cell viability， as that of luteolin. Along with the induced MMP pertubation， luteolin triggered the development of autophagy and mitophagy， as determined by mcherry-GFP-LC3B tandem protein， and by the co-localization of mitochondrial/lysosomal staining. Subsequent application of autophagy inhibitors in the cultures blocked the luteolin-induced neurotrophic activities and sensitized the cells to be less resistant to luteolin-mediated cytotoxicity. Other flavonoids also displayed similar properties in the cultures， indicating that these compounds act as hormetic pharmacological inducers that stimulate cells to become more resilient and adapt to threats. This study provides a unifying mechanistic explanation for the neuro-beneficial effects of luteolin and other flavonoids.

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β-1，3-glucans-rich Euglena gracilis supplementation alleviates high-fat-high-fructose diet-induced cognitive impairment in middle-aged mice via the gut-brain axis

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Food Science and Human Wellness 2024年

作者： Haoxie Xu Yachao Wang Xiangzhu Li Xuli Wu Louise Weiwei Lu Jiayi He Mingfu Wang Bin Liu Hui Xu Jiehua chen kawing ch.ng Shenzhen Key Laboratory of Marine Microbiome Engineering， Institute for Advanced Study， Shenzhen University Department of Food Science and Engineering， College of chemistry and Environmental Engineering， Shenzhen University Institute for Innovative Development of Food Industry， Shenzhen University Department of Neurosurgery， The Institute Translational Medicine， The First Affiliated Hospital of Shenzhen University， Shenzhen Second People's Hospital Shenzhen Traditional chinese Medicine Hospital School of Public Health， Shenzhen University School of Biological Sciences， Faculty of Science， the University of Auckland

The growing aging population along with the shifting dietary paradigm to Western-type diet worldwide has been implicated in the increasing prevalence of cognitive impairment. Emerging evidence suggests that a high-fiber diet may help improve cognitive function through the gut-brain axis. Euglena gracilis， a unicellular microalga rich in β-1，3-glucans， has gained attention due to its modulatory effect on gut dysbiosis and inflammatory response. This study aimed to explore the efficacy and mechanism of β-1，3-glucans-rich Euglena gracilis powder (EG) against high-fat-high-fructose (HFHF) diet-induced cognitive disorders in mice. A middle-aged (52-week-old C57BL/6J) mouse model with the following groups was adopted: HFHF， HFHF+EG， and control. At the end of the dietary intervention (8 weeks)， cognitive behaviors， metabolic parameters， endotoxin levels， gut microbiota composition， and colon and brain pathology were examined. The results showed that EG supplementation attenuated HFHF-induced cognitive impairment， promoted synaptogenesis in the hippocampus， and improved synaptic ultrastructure. These beneficial effects were partly mediated through the upregulation of PTP1B-IRS-pAKT-pGSK3β-pTau signaling. Furthermore， it prevented gut dysbiosis as evidenced by an increase in β-diversity and enrichment of Akkermansia relative to control. EG supplementation was also able to partly reverse the HFHF-induced disruption of intestinal barrier， which was accompanied by reduced systemic and neuronal inflammation， normalized short-chain fatty acid production， and decreased serum lipopolysaccharide concentration. The findings from the present study support that β-1，3-glucans-rich EG is a promising natural agent for the prevention of HFHF diet-induced deterioration in cognitive function that merits further investigation.

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包载C3G的新型纳米纤维脂质体在酸奶中的应用

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深圳大学学报（理工版） 2024年第3期41卷 348-357页

作者：施报平刘晓冰王怀旭郑家荣深圳大学高等研究院深圳食品产业创新发展研究院深圳市海洋微生物组工程重点实验室广东深圳518060

矢车菊素-3-O-葡萄糖苷(cyanidin-3-O-glucoside,C3G)具有较强的抗炎、抗氧化和抗癌活性,但受到外界环境影响易降解,导致其应用大大受限.为增强脂质体和C3G的稳定性,向脂质体配方中加入水溶性且耐消化的纤维溶胶Fibersol-2,然后将此配... 详细信息

矢车菊素-3-O-葡萄糖苷(cyanidin-3-O-glucoside,C3G)具有较强的抗炎、抗氧化和抗癌活性,但受到外界环境影响易降解,导致其应用大大受限.为增强脂质体和C3G的稳定性,向脂质体配方中加入水溶性且耐消化的纤维溶胶Fibersol-2,然后将此配方包载的C3G添加到牛奶中进行发酵,对发酵后酸奶的相关指标进行评估,从而确定包载C3G对酸奶的影响.研究发现,将纳米纤维脂质体添加到酸奶中,可明显促进保加利亚乳杆菌和嗜热链球菌的增殖,降低酸奶的pH值,并增加酸奶的酸度、持水力、双乙酰含量和抗氧化活性,抑制酸奶蛋白氧化;纳米纤维脂质体对酸奶的质构有正向影响,但对酸奶的挥发性风味物质无明显影响.研究表明,向纳米脂质体中加入Fibersol-2以稳定脂质体、保护C3G的策略是切实可行的;将包载C3G的纳米纤维脂质体应用在酸奶发酵中也可以多方面提升产品品质,可以作为功能性酸奶的一种新研发思路.

关键词：分子生物学食品科学 Fibersol-2 矢车菊素-3-O-葡萄糖苷纳米纤维脂质体包埋酸奶

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基于UPLC-QqQ-MS/MS同步检测热加工食品中典型晚期糖基化终末产物

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食品科学 2021年第10期42卷 316-321页

作者：程威威王霞张忠飞刘国琴陈峰郑家荣深圳大学高等研究院深圳食品产业创新发展研究院深圳市海洋微生物组工程重点实验室广东深圳518060 华南理工大学食品科学与工程学院广东广州510640

建立超高效液相色谱-三重四极杆串联质谱法测定热加工食品中羧甲基赖氨酸(N^(ε)-carboxymethyllysine,CML)和羧乙基赖氨酸(N^(ε)-carboxyethyllysine,CEL)含量的同步检测方法。首先脱脂样品经硼氢化钠还原8h,沉淀蛋白,酸水解后,经Oasi... 详细信息

建立超高效液相色谱-三重四极杆串联质谱法测定热加工食品中羧甲基赖氨酸(N^(ε)-carboxymethyllysine,CML)和羧乙基赖氨酸(N^(ε)-carboxyethyllysine,CEL)含量的同步检测方法。首先脱脂样品经硼氢化钠还原8h,沉淀蛋白,酸水解后,经Oasis MCX固相萃取小柱净化和富集,以乙腈和含0.1%甲酸的1 mmol/L乙酸铵溶液为流动相梯度洗脱,采用ACQUITY UPLC HSS T3-C_(18)色谱柱分离,多反应监测模式进行定性定量分析。CML和CEL在0.25~500 ng/mL范围内线性良好,相关系数高于0.999,方法检出限分别为8 ng/g和10 ng/g,定量限分别为36 ng/g和40 ng/g。平均回收率分别为96%~103%和94%~107%,相对标准偏差分别为1.48%~2.43%和1.23%~1.84%。利用该方法检测13种市售热加工食品发现,婴儿肉松和婴儿饼干中CML和CEL含量显著高于烘焙食品和油炸食品(P<0.05)。结果表明该方法快速、准确、高效,适用于热加工食品中CML和CEL的同步快速检测。

关键词：超高效液相色谱-三重四极杆串联质谱热加工食品羧甲基赖氨酸羧乙基赖氨酸

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加热方式对PhIP及槲皮素加成物形成的影响

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中国食品学报 2018年第9期18卷 8-15页

作者：李利洁范大明赵月亮郑家荣王明福赵建新张灏食品科学与技术国家重点实验室江南大学江苏无锡214122 生命科学学院香港大学中国香港薄扶林SAR 国家功能食品工程技术研究中心江南大学江苏无锡214122 食品学院江南大学江苏无锡214122 江苏省食品安全与质量协同创新中心江苏无锡214122

2-氨基-1-甲基-6苯基咪唑并[4,5-b]吡啶(Ph IP)是高温加热蛋白类食物中形成最多的致癌/致突变性杂环胺物质。目前已经发现多酚类物质能够显著抑制Ph IP的产生,且证实槲皮素通过捕获苯乙醛形成新同分异构加成物6-C-(E-苯乙烯基)槲皮素(6-... 详细信息

2-氨基-1-甲基-6苯基咪唑并[4,5-b]吡啶(Ph IP)是高温加热蛋白类食物中形成最多的致癌/致突变性杂环胺物质。目前已经发现多酚类物质能够显著抑制Ph IP的产生,且证实槲皮素通过捕获苯乙醛形成新同分异构加成物6-C-(E-苯乙烯基)槲皮素(6-CEPQ)和8-C-(E-苯乙烯基)槲皮素(8-CEPQ)来抑制Ph IP的形成。本研究以常用的密封油浴加热为对照,考察回流加热方式(常压开放式)下Ph IP的形成,多酚的抑制效果及槲皮素的抑制机制。结果发现,回流加热过程中Ph IP的水平显著低于密封加热;不同多酚在两种加热方式下的抑制规律差异较小。在此基础上,以槲皮素为代表,探究其在两种加热方式下的抑制效果,结果发现其抑制率随浓度的增大而增强;用标品6-CEPQ和8-CEPQ研究抑制途径,结果槲皮素在两种加热方式下均存在通过捕获苯乙醛形成加成物来抑制Ph IP的抑制机制,而回流加热下加成物产生量显著低于密封加热。

关键词： PhIP 回流加热密封加热槲皮素加成物

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