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Lid scrubbing with a gel combining natural extracts for dry eye treatment

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International Journal of Ophthalmology(English edition) 2023年第7期16卷 1053-1059页

作者： Blanca Diaz-Vega Carlos Rodriguez-Fabuel Sofia Vitores-Mate Carlos Carpena-Torres Gran Visión Oftalmología Madrid 28026Spain e-Health Vision Department of OphthalmologyMadrid 28232Spain Gran Óptica Madrid Department of Dry EyeMadrid 28026Spain Ocupharm Research Group Department of Optometry and VisionFaculty of Optics and OptometryComplutense University of MadridMadrid 28037Spain

AIM:To evaluate the effect of lid scrubbing using a gel combining different natural extracts on ocular signs and symptoms of dry eye patients.METHODS:A retrospective study was performed on 19 dry eye patients(51.1±16.0y).Non-invasive tear break-up time,tear meniscus height,meibomian gland loss,lipid layer thickness,conjunctival redness,corneal staining,ocular surface disease index(OSDI),and ocular pain intensity were measured before(baseline),1wk,and 2mo after lid scrubbing with a gel containing different natural extracts(okra extract,aloe vera leaf juice,hydrolysed soy protein,caffeine,citrus unshiu peel extract,and raspberry seed oil).RESULTS:Compared with the baseline,there was a statistically significant improvement in both first(P=0.048)and average(P=0.026)non-invasive tear break-up time 2mo after treatment,as well as in corneal staining(P=0.043,0.012),OSDI(P<0.001),and ocular pain intensity(P<0.001)after 1wk and 2mo.In addition,there was no correlation between ocular signs and symptoms.CONCLUSION:The lid scrubbing with a gel combining different natural extracts show beneficial effects on tear film stability,corneal damage,and ocular symptoms,which is the reason why this therapeutic procedure is proposed as an alternative for dry eye management.However,it is not possible to attribute this beneficial effect solely to the presence of the natural extracts in the gel,primarily due to the absence of a negative control group.

关键词： lid hygiene natural extracts okra aloe vera soy dry eye

Urine Metabonomic Analysis of Interventions Effect of soy Isoflavones on Rats Exposed to Di-(2-ethylhexyl) Phthalate

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Biomedical and Environmental Sciences 2020年第2期33卷 77-88页

作者： DONG Xin Wen YAO San Qiao WU Hao Yu ZHANG Yun Bo WANG Cheng NA Xiao Lin WU Wei Dong Department of Environmental and Occupational Health School of Public HealthXinxiang Medical UniversityXinxiang 453003HenanChina Department of Environmental Hygiene Public Health CollegeHarbin Medical UniversityHarbin 150086HeilongjiangChina

Objective Di-(2-ethylhexyl) phthalate(DEHP) is a ubiquitous environmental contaminant.As an endocrine disruptor,it seriously threatens human health and ecological environmental safety.This study examines the impact of intervention with soybean isoflavones(SIF) on DEHP-induced toxicity using a metabonomics approach.Methods Rats were randomly divided into control(H),SIF-treated(A,86 mg/kg body weight),DEHP-treated(B,68 mg/kg),and SIF plus DEHP-treated(D) groups.Rats were given SIF and DEHP daily through diet and gavage,respectively.After 30 d of treatment,rat urine was tested using UPLC/MS with multivariate analysis.Metabolic changes were also evaluated using biochemical assays.Results Metabolomics analyses revealed that p-cresol glucuronide,methyl hippuric acid,N1-methyl-2-pyridone-5-carboxamide,lysophosphatidycholine [18:2(9 Z,12 Z)] {lyso PC [18:2(9 Z,12 Z)]},lyso PC(16:0),xanthosine,undecanedioic acid,and N6-acetyl-l-lysine were present at significantly different levels in control and treatment groups.Conclusion SIF supplementation partially protects rats from DEHP-induced metabolic abnormalities by regulating fatty acid metabolism,antioxidant defense system,amino acid metabolism,and is also involved in the protection of mitochondria.

关键词： Di-(2-ethylhexyl) phthalate soy isoflavones Metabonomics UPLC-QTOF-MS/MS Urine

Upgrading VFAs bioproduction from waste activated sludge via co-fermentation with soy sauce residue

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Frontiers of Environmental Science & Engineering 2019年第1期13卷 53-62页

作者： Yanqing Duan Aijuan Zhou Kaili Wen Zhihong Liu Wenzong Liu Aijie Wang Xiuping Yue College of Environ mental Science and Engineering Taiyuan University of Technology Taiyuan 030024 China Shanxi Engineer Research Institute of Sludge Disposition and Resources Taiyuan University of Technology Taiyuan 030024 China Research Center for Eco-Environmental Sciences Chinese Academy of Sciences Beijing 100085 China State Key Laboratory of Urban Water Resource and Environment Harbin Institute of Technology (SKLUWRE HIT) Harbin 150091 China

Conditioning of extra carbon sources has been widely reported to facilitate fermentation of waste activated sludge (WAS). soy sauce residue (SSR) was a relatively untapped carbon source for sludge conditioning. This batch study aimed to evaluate the possible implementation of SSR for volatile fatty acids (VFAs) production from WAS. To upgrade the bioavailability of feedstock, three typical pretreatment methods were conducted, i.e., ammonium hydroxide (AH), sulfuric acids (SA) and thermal assisted alkaline (TA). AH pretreated test (AH-PT) outperformed due to a relatively strong structure decomposition of cellulosic materials as revealed by infrared spectroscopic analysis and crystal index. As a result, performed a high hydrolysis rate of 4449 mg COD/d, 1.12-1.23-fold higher than that in TA and SA pretreated tests (TA-PT and SA-PT), and 7.8-fold higher than that in the Control test. Meanwhile, a volatile fatty acids (VFAs) contribution of 401.2 mg COD/g SSR L and a maximum acidification rate of 3.59 d was recorded, with a high sum proportion of mall molecular acetic and propionic 82.2%, 11%-70% increase over the other three tests. Besides, speciation process characterized with functional genus differentiation was identified by microbial diversity and distribution investigation and canonical correspondence analysis (CCA). Finally, a potential market value of 0.49-0.65 Billion €/year was preliminary estimated, showing promise of resource recovery from both WAS and SSR instead of extensive disposal.

关键词： Waste activated sludge (WAS) soy sauce residue (SSR) Sludge conditioning Volatile fatty acids (VFAs) Microbial diversity

Systematic review of soy isoflavone supplements on osteoporosis in women

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Asian Pacific Journal of Tropical Medicine 2012年第3期5卷 243-248页

作者： Pan Wei Ming Liu Yan Chen De-Cai Chen Department of Endocrinology West China HospitalSichuan University

Objective:To clarify the effect of soy isoflavones on prevention of osteoporosis,and the effective dosage of soy isoflavones and its duration.Methods:Random control trials that investigated the association of soy isoflavones and osteoporosis were included in the meta-analysis by researching MEDLINE,EMBASE and the Chinese Biomedical Database up to October 2011.The RevMan software was used for all of the statistical analysis.Results:The present meta-analysis found that soy isoflavones significantly increased the bone mineral density by 54%and decreased the bone resorption marker urinary deoxypyridinoline(DPD) by 23%compared to baseline in women. Using random effects model,the effect of isoflavones on bone mineral density(BMD) regarding menopausal status and isoflavone dose revealed higher weighted mean difference changes were found in postmenopausal women and isoflavone dose above 75 mg/d.Subgroup analysis of trials with menopausal status,supplement type,isoflavone dose and intervention duration that used soy isoflavone extracts resulted in significant diflerent overall effect of DPD using by random effects model.Sensitivity analysis indicated that the effect of soy isoflavones on BMD and DPD was robust.Conclusions:The present meta-analysis reveals that soy isoflavone supplements significandy increase bone mineral density and decrease the bone,resorption marker urinary DPD.It shows no significant effect on bone formation markers serum bone alkaline phosphatase. The significant effect of soy isoflavones on BMD and urinary DPD is relative to menopausal status, supplement type,isoflavone dose and intervention duration.

关键词： Systematic review soy isoflavone Bone mineral density Urine deoxypyridinoline Serum bone alkaline phosphatase

soy-Enriched Bread, a Pilot Study to Determine Its Beneficial Effects in Menopause

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Open Journal of Endocrine and Metabolic Diseases 2022年第2期12卷 47-74页

作者： Daniela Giustarini Comasia Ricci Ilaria Ceccarelli Stefano Pieretti Paolo Andre Silvia Migliorini Lauretta Massai Paola Minosi Ilenia Casini Anna Maria Aloisi Department of Biotechnology Pharmacy and Biochemistry University of Siena Siena Italy Department of Life Sciences University of Siena Siena Italy Department of Medicine Surgery and Neuroscience University of Siena Siena Italy National Center for Drug Research and Evaluation Italian National Institute of Health Rome Italy

Menopause is the last step in the reproductive history of a woman. The ovaries stop producing hormones and the body reacts by lowering its functions, including the cognitive one. Phytoestrogens are plant products with the estrogen-like activity which are able to mimic many of estrogen’s functions. The aim of the present experiment was to study the effects of 30 days of regular consumption of soy-enriched bread containing a known amount of phytoestrogens (genistein and daidzein) in climacteric or menopausal women. Thirty women at different stages of menopause (climacteric, within 5 years of menopause, more than 5 years of menopause) were asked to include 200 g/die of bread containing 40 mg of phytoestrogens in their diet. The effect of the regular consumption of this bread on common menopausal symptoms and cognitive parameters was determined before and after 30 days through questionnaires and experimental tests. Phytoestrogens were measured in the urine. Twenty-five women completed the study. Independence of the menopause stage, there was a significant increase of phytoestrogens in the urine and a decrease of the classical symptoms (i.e., hot flushes). Moreover, the women showed a significant improvement in attentional performance tests, the quality of life index and pain intensity. Phytoestrogens would be an important supplement in aging women due to their ability to induce estrogen-like effects without the potential side effects of estrogens. Their presence in soy-enriched bread, a food commonly present in meals, avoids consideration of their consumption as a drug.

关键词： Menopause Women Phytoestrogens Bread soy

Discrimination of Chinese traditional soy sauces based on their physico-chemical properties

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Science China Chemistry 2010年第6期53卷 1406-1413页

作者： KOKOT Serge School of Physical and Chemical Sciences Queensland University of Technology

This work aimed to classify the categories (produced by different processes) and brands (obtained from different geographical origins) of Chinese soy sauces.Nine variables of physico-chemical properties (density,pH,dry matter,ashes,electric conductivity,amino nitrogen,salt,viscosity and total acidity) of 53 soy sauce samples were measured.The measured data was submitted to such pattern recognition as cluster analysis (CA),principal component analysis (PCA),discrimination partial least squares (DPLS),linear discrimination analysis (LDA) and K-nearest neighbor (KNN) to evaluate the data patterns and the possibility of differentiating Chinese soy sauces between different categories and brands.Two clusters corresponding to the two categories were obtained,and each cluster was divided into three subsets corresponding to three brands by the CA method.The variables for LDA and KNN were selected by the Fisher F-ratio approach.The prediction ability of all classifiers was evaluated by cross-validation.For the three supervised discrimination analyses,LDA and KNN gave 100% predications according to the sample category and brand.

关键词： physico-chemical property chemometrics pattern recognition soy sauce

Oral Co-administration of soy-derived Extracts with Alcohol or with Sugar-sweetened Beverages Exerts Liver and Sugar Protective Effects

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Journal of Clinical and Translational Hepatology 2017年第3期5卷 208-215页

作者： Tawfik Khoury Devorah Rotnemer-Golinkin Yehudit Shabat Lidya Zolotarovya Yaron Ilan Gastroenterology and Liver Units Department of Medicine Hadassah-Hebrew University Medical CenterJerusalem Israel

Background and Aims:Both alcoholic drinks and high sugar-containing soft drinks cause major health problems worldwide.Oral administration of OS and M1 soy-derived extracts has been shown to alleviate liver injury in animal models.The aim of the present study was to determine the liver-and sugar-protective effect of OS and M1 soy-derived extracts when added to alcohol and sugar-enriched drinks.Methods:Mice were treated with alcohol or high sugarcontaining drinks,with and without administration of a combination of OS and M1 soy extracts.Mice were observed for the effects on liver injury,glucose metabolism,and the immune system.Results:Co-administration of the soy extracts OS and M1 significantly alleviated the liver injury induced by acute alcohol,as evidenced by decreased liver enzymes.These beneficial effects were associated with promotion of subsets of regulatory T lymphocytes and with a trend towards a pro-inflammatory to an anti-inflammatory cytokine shift.Co-administration of OS M1 soy extracts with sugar-sweetened beverages significantly alleviated the increases in serum sugar levels.Conclusion:OS and M1 extracts exert a synergistic hepato-and glucose-protective effect in models of alcohol-induced liver damage and soft drinks-associated increases in serum glucose.These extracts may provide a solution to the two pressing health problems.

关键词： soy Soda drinks Alcoholic liver disease T regulatory cells

Comparative analysis of the antioxidant capacity and lipid and protein oxidation of soy and oats beverages

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Food Production, Processing and Nutrition

Food Production, Processing and Nutrition 2021年第1期3卷 1-10页

作者： Laura Moretto Federica Tonolo Alessandra Folda Valeria Scalcon Alberto Bindoli Marco Bellamio Emiliano Felle Maria Pia Rigobello Department of Biomedical Sciences University of Padovavia Ugo Bassi 58/b35131 PadovaItaly Institute of Neuroscience(CNR) viale G.Colombo 335131 PadovaItaly Centrale del Latte di Vicenza s.p.a via A.Faedo 60.36100 VicenzaItaly

soy(Glycine max)and oats(Avena sativa)are plant sources used in milk-alternative beverages.However,protein and lipid constituents of these food matrices can undergo alterations during the storage.In this work,a commercial formulation of soy and oat-based beverages were comparatively evaluated.During the 12 months of shelf life and two following months,their phenolic content,antioxidant capacity,lipid peroxidation,protein carbonyl formation and protein breakdown were assessed.Total phenolic content and antioxidant capacity of soy and oat-based beverages were maintained during the entire period of 14 months.Both beverages did not show any increase in spontaneous lipid peroxidation beyond the basal level,however,due to the different content of unsaturated fats,when lipid peroxidation was stimulated,soy exhibited a major peroxidizability with respect to oat beverage.Oxidative alteration of proteins,estimated as carbonyl group formation,presented no increase with respect to the basal levels both in soy and oat beverages for all 14 months.Finally,soy proteins showed a gradual increase of proteolytic activity up until half of the shelf life,while oat did not show significant changes in protein fragmentation.In conclusion,both soy and oat beverages resulted oxidatively stable throughout their storage.We suggest that phytochemicals might guarantee the oxidative stability of the product,possibly in combination with antioxidant bioactive peptides,which already have well-known benefits on human health.

关键词： soy Oats Plant-based beverages Oxidation Antioxidants Shelf life

Heat-denatured and alcalase-hydrolyzed protein films/coatings containing marjoram essential oil and thyme extract

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Food Bioscience 2022年第1期45卷 65-74页

作者： Ozgür Tarhan Rana Sen Department of Food Engineering Faculty of EngineeringUsak University64100UsakTurkey

In this study,heat-denatured and alcalase-hydrolyzed whey and soy protein films/coatings containing marjoram essential oil(MEO)and thyme extract(TE)were investigated comparatively in terms of physicochemical and functional properties.Heat-denaturated high protein solutions produced self-standing,smooth,transparent and viscoelastic films in the presence of glycerol.Enzymatic hydrolysis provided transparency,elasticity and extensibility to the films of low protein solutions.The addition of MEO and TE triggered hardness and brittleness especially in hydrolyzed high protein films and remarkably changed film color,thickness and viscosity possibly affecting surface adherence of films.Heat denatured films exhibited higher water vapor permeability(WVP)than alcalase-hydrolyzed ones.The lowest hardness was obtained in hydrolyzed low protein films with considerable adhesiveness.Hydrolyzed protein solutions coated to cheese provided better protection against moisture loss and MEO added films caused elevated hardening of cheese.MEO and TE incorporated in film matrices were seemed to suppress mycelial growth and sporulation of Aspergillus niger.This study presented valuable new findings on functional protein films produced by enzymatic hydrolysis as an alternative to heat treatment.

关键词： Whey soy Films and coatings Marjoram essential oil Enzyme hydrolysis