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Inhibiting ceramide synthase 5 expression in microglia decreases neuroinflammation after spinal cord injury

Neural Regeneration Research 2025年第10期20卷 2955-2968页

作者： Wei Zhang Yubao Lu Ruoqi Shen Yingjie Wu Chenrui Liu Xingxing Fang Liangming Zhang Bin Liu Limin Rong department of Spine Surgery The Third Affiliated HospitalSun Yat-sen UniversityGuangzhouGuangdong ProvinceChina National Medical Products Administration(NMPA)Key Laboratory for quality Research and Evaluation of Cell Products GuangzhouGuangdong ProvinceChina Guangdong Provincial Center for quality control of Minimally Invasive Spine Surgery GuangzhouGuangdong ProvinceChina Guangdong Provincial Center for Engineering and technology Research of Minimally Invasive Spine Surgery GuangzhouGuangdong ProvinceChina

Microglia,the resident monocyte of the central nervous system,play a crucial role in the response to spinal cord ***,the precise mechanism remains *** investigate the molecular mechanisms by which microglia regulate the neuroinflammatory response to spinal cord injury,we performed single-cell RNA sequencing dataset analysis,focusing on changes in microglial *** found that the MG1 subpopulation emerged in the acute/subacute phase of spinal cord injury and expressed genes related to cell pyroptosis,sphingomyelin metabolism,and neuroinflammation at high ***,we established a mouse model of contusive injury and performed intrathecal injection of siRNA and molecular inhibitors to validate the role of ceramide synthase 5 in the neuroinflammatory responses and pyroptosis after spinal cord ***,we established a PC12-BV2 cell co-culture system and found that ceramide synthase 5 and pyroptosis-associated proteins were highly expressed to induce the apoptosis of neuron *** ceramide synthase 5 expression in a mouse model of spinal cord injury effectively reduced ***,ceramide synthase 5-induced pyroptosis was dependent on activation of the NLRP3 signaling *** ceramide synthase 5 expression in microglia in vivo reduced neuronal apoptosis and promoted recovery of neurological ***2g7 formed a“bridge”between sphingolipid metabolism and ceramide synthase 5-mediated cell death by inhibiting the NLRP3 signaling ***,these findings suggest that inhibiting ceramide synthase 5 expression in microglia after spinal cord injury effectively suppressed microglial pyroptosis mediated by NLRP3,thereby exerting neuroprotective effects.

关键词： ceramide synthase 5 gasdermin D microglia neuroinflammation NLRP3 nuclear factor kappa B Pla2g7 pyroptosis sphingomyelin metabolism spinal cord injury

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Global production, processing and utilization of lentil： A review

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Journal of Integrative Agriculture 2017年第12期16卷 2898-2913页

作者： Matina Joshi Yakindra Timilsena Benu Adhikari department of food technology and quality control Kathmandu 44600 Nepal School of Science RMIT University Melbourne VlC 3083 Australia

Lentil is a highly nutritious legume with an ample quantity of carbohydrates and good amount of proteins, minerals, vitamins, phytochemicals and fibres. Although it has been used as staple food since ancient times, its usage has been limited in developed countries, especially due to the lower protein digestibility, presence of anti-nutritional factors, flatulence and poor cooking qualities. Processing of lentils including dehulling and splitting and isolation of major fractions, e.g., proteins and starches are some of the strategies that can be adopted to add value and increase consumption of these legumes. This review paper intends to provide detailed overview of lentil＇s global production, nutritional composition and processing methods of lentil. Methods of isolation/characterization of lentil protein and starch and their subsequent application in foods are also presented.

关键词： lentil production cooking quality anti-nutritional factors processing protein starch

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Reformulation of traditional Iranian food(Doeeneh)using probiotics:Bifidobacterium animalis *** BB-12,Lactobacillus acidophilus LA-5,Lacticaseibacillus rhamnosus LGG,and inulin and its effect on diabetic and non-diabetic rats

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food quality and Safety 2023年第4期7卷 566-578页

作者： Mahdi AziziShafa Afshin Akhondzadeh Basti Anousheh Sharifan Ali Khanjari department of food Science and technology Science and Research BranchIslamic Azad UniversityTehranIran department of food Hygiene and quality control Faculty of Veterinary MedicineUniversity of TehranTehranIran

Objectives:The purposes of this study were to produce novel formulations of Doeeneh using three probiotic strains and different inulin ratios and to investigate the survival of ***,the effect of Doeeneh on the biological properties of non-diabetic and diabetic rats was also *** and Methods:Doeeneh,composed of milk and wheat bulgur,was enriched with different proportions of inulin and fermented by Bifidobacterium animalis *** BB-12(B),Lactobacillus acidophilus LA-5(A),Lacticaseibacillus rhamnosus LGG(R),and their *** physicochemical and sensory properties and probiotics viability were investigated for 14 *** was induced in albino rats by administration of alloxan monohydrate(150 mg/kg i.p.).Changes in weight and blood glucose were measured weekly,and food and water consumption were measured daily;total cholesterol and triglycerides were measured after 35 d by a biochemical ***:The increased proportion of high-degree of polymerization inulin decreased pH and increased ***,a higher concentration of inulin applied to Doeeneh resulted in a slower decrease in pH *** result can show the buffering effect of inulin in Doeeneh as well;changes in pH were slow over time due to the presence of the buffering ***,the probiotics’survival was in the standard range even in the inulin-free ***,the Doeeneh sample containing 5%inulin(SABR3)considerably reduced the levels of blood glucose,total cholesterol,and triglyceride in diabetic ***,the diabetic rats fed Doeeneh demonstrated less weight loss and food/water intake than the ***:Traditional foods and their preparation methods are a suitable target for the development of health-oriented products,and functional food with nutraceutical capabilities can be designed and produced based on them.

关键词： Synbiotics traditional food probiotics prebiotics functional food nutraceutical buffer effect biological properties

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Ultrasound-assisted extraction of bound phenolic compounds from the residue of Apocynum venetum tea and their antioxidant activities

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food Bioscience 2022年第3期47卷 502-511页

作者： Shengwei Sun Yiwen Zhao Luyao Wang Yuzhi Tan Yaning Shi Rita-Cindy Aye-Ayire Sedjoah Yuting Shao Longxiang Li Mengxi Wang Jiashuai Wan Xia Fan Rong Guo Zhihong Xin Key Laboratory of food Processing and quality control College of Food Science and TechnologyNanjing Agricultural UniversityNanjing210095China

Bound phenolic compounds from the residue of Apocynum venetum(***)tea were released by alkaline digestion with sonication,followed by extraction using ethyl acetate(EtOAc).The fragment ions of compounds in free and bound forms were identified by liquid chromatography electrospray ionization tandem mass spectrometry(LC-ESI-MS/MS)in both positive and negative *** investigation of chemical constituents in the EtOAc extract led to the isolation of eleven individual compounds,and their chemical structures were identified as(−)-epicatechin(1),(−)-loliolide(2),(−)-syringaresinol-4-O-β-D-glucopyranoside(3),alloside of benzyl alcohol(4),3-[(6-O-hexopyranosylhexopyranosyl)oxy]-2-(palmitoyloxy)propyl(9Z,12Z,15Z)-9,12,15-octadecatrienoate(5),apocynoside I(6),quercetin-3-O-β-D-glucopyranoside(7),kaempferol-3-O-β-D-glucopyranoside(8),[1-acetyloxy-3-[3,4,5-trihydroxy-6-[[3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxymethyl]oxan-2-yl]oxypropan-2-yl]hexadecanoate(9),1-stearoyl-2-palmitoyl-sn-glycerol(10),and 3-hexene-l-O-β-D-glucoside(11)using a series of spectroscopic *** 2–5 and 9–11 were isolated for the first time from ***,while antioxidant experiments showed that compounds 1,7,and 8 displayed strong DPPH and ABTS+radical scavenging *** study represents the first investigation of bound phenolic compounds with potential health benefits in the residue of *** tea.

关键词： Apocynum venetum.L tea residue Ultrasound-assisted extraction Bound phenolic compounds Structural characterization Antioxidant activity

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Radio frequency heating to inactivate microorganisms in broccoli powder

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food quality and Safety 2017年第1期1卷 93-100页

作者： Yicun Zhao Wei Zhao Ruijin Yang Jaideep Singh Sidhu Fanbin Kong State Key Laboratory of food Science and technology School of Food Science and Technology Collaborative Innovation Center of food Safety and quality control in Jiangsu Province Jiangnan UniversityWuxiChina department of food Science&technology University of GeorgiaAthensGeorgiaUSA

Recently,the safety of low-water-activity(aw)foods,including dried vegetables,has become a major *** has been realized that microorganisms may not grow in low-aw foods but can survive for rather long period of *** it represents significant risk especially when the lowaw foods are added to high-aw foods,because the inhibited microorganisms in low-aw foods will grow in high-aw *** this study,broccoli powder(aw=0.586)was pasteurized by radio frequency(RF)treatment using a 6 kW,27.12 MHz pilot-scale RF *** patterns and temperature profiles in broccoli powder package in a polypropylene plastic pouch(17×12×5 cm)during RF heating were *** non-uniform heating pattern was validated,characterized by much higher temperatures(about 17–32°C)in the interior and centre of the food powder package than that in the exterior *** over and rotation during RF treatment were proven effective to improve the heating *** reduction and change of colour of broccoli powder after RF heating for different time periods were studied,and the results showed that the level of microbial inactivation was greatly reduced by 4.2 log colony-forming units(CFU)/g with insignificant colour degradation after RF heating for 5 *** study also indicated that cold-shock treatment[kept the treated sample at freezing temperature(−18°C)for 48 h]following RF treatment further effectively reduced the microorganisms in broccoli powder from 3.0 log CFU/g immediately after RF treatment to less than 30 CFU/g,which indicated that cold shock in conjunction with RF heating is a promising technology with a potential to reduce the strength of applied RF and thus contributing to better retention of quality of low-moisture foods.

关键词： Low-water-activity foods broccoli powder radio frequency(RF) decontamination

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Plant-based meat analogues aggravated lipid accumulation by regulating lipid metabolism homeostasis in mice

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food Science and Human Wellness 2024年第2期13卷 946-960页

作者： Yunting Xie Linlin Cai Zhiji Huang Kai Shan Xinglian Xu Guanghong Zhou Chunbao Li Key Laboratory of Meat Processing and quality control MOEKey Laboratory of Meat ProcessingMARAJiangsu Innovative Center of Meat ProductionProcessing and Quality ControlCollege of Food Science and TechnologyNanjing Agricultural UniversityNanjing 210095China

To determine the effects of plant-based meat analogues on the metabolic health and the possible mechanisms,mice were fed with a real pork diet(AP),a real beef diet(AB),a plant-based pork analogue diet(PP)and plant-based beef analogue diet(PB)for 68 *** with real meat,the plant-based meat analogues increased food and energy intake,body weight,white fat and liver weight and caused adipocyte hypertrophy,hepatic lipid droplet accumulation,and inflammatory responses in *** revealed that plantbased meat analogues altered the composition of serum metabolites,which regulated lipid metabolism *** PB diet upregulated gene expression related to lipid synthesis,lipolysis and adipocyte differentiation while the PP diet upregulated expression of lipolysis-related genes but downregulated expression of adipocyte differentiation-related genes in white adipose ***,both PP and PB diets upregulated lipid influx-and synthesis-related genes but downregulated lipid oxidation-related genes in *** specific metabolite biomarkers may affect fat accumulation mainly by direct lipid metabolism pathways or indirect amino acid metabolism,protein digestion and absorption,bile secretion,aminoacyl-tRNA biosynthesis,neuroactive ligand-receptor interaction and ABC transporters *** findings provide a new insight into understanding the differences in nutritional functions of meat and plant-based meat analogues.

关键词： Meat analogues Metabolomics Lipid metabolism Adipose tissue dysfunction Ectopic fat deposition

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Recent advances in metal-free CDs/g-C_(3)N_(4) photocatalysts:Synthetic strategies,mechanism insight,and applications

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Journal of Materials Science & technology 2023年第19期150卷 11-26页

作者： Xingxing Yang Lina Sheng Yongli Ye Jiadi Sun Zaijun Li Xiao Ning Jin Cao Xiulan Sun State Key Laboratory of food Science and technology School of Food Science and TechnologyCollaborative Innovation Center of Food Safety and Quality ControlJiangnan UniversityWuxi 214122China Yixing Institute of food and Biotechnology Co. LtdYixing 214200China School of Chemical and Material Engineering Jiangnan UniversityWuxi 214122China National Institutes for food and Drug control Beijing 100050China

Carbon dots/graphite carbon nitride(CDs/g-C_(3)N_(4)),a novel composite photocatalyst,has shown great po-tential for applications in energy regeneration and environmental remediation owing to its following advantages:metal-free,low cost,easily tunable,and excellent photocatalytic ***,we reviewed the development of synthetic strategies,photocatalytic enhancement mechanisms,and pho-tocatalytic applications of CDs/g-C_(3)N_(4) in this ***,the three composite strategies of CDs and g-C_(3)N_(4)-self-assembly,solvothermal,and calcination polymerization are outlined,and their advantages and disadvantages are described in ***,the photocatalytic enhancement mechanism of the com-posite strategies was elucidated according to the variation trends of CDs/g-C_(3)N_(4) band structure,electronic properties,light absorption range,and interfacial charge ***,the applications of CDs/g-C_(3)N_(4) in hydrogen evolution,pollutant degradation,CO_(2) reduction,and bacterial disinfection in recent years are reviewed ***,the current obstacles and future research directions of CDs/g-C_(3)N_(4) are discussed from the perspective of preparation technology and practical applications,respectively.

关键词： Photocatalysis Graphite carbon nitride Carbon dots Synthetic strategy Photocatalytic application

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Combination of wound healing with 1-methylcyclopropene and wound detection by iodine solution to maintain the quality of sweet potato during long-term storage

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International Journal of Agricultural and Biological Engineering 2021年第3期14卷 241-246页

作者： Jixuan Cao Pei Liu Xuejiao Wang Qingguo Wang Jingying Shi Key Laboratory of food Processing technology and quality control in Shandong Province College of Food Science and EngineeringShandong Agricultural UniversityTai’an 271018ShandongChina

Wound healing treatment after harvest is a critical step to protect sweet potatoes from *** method of phloroglucinol staining is commonly used for detecting ***,this method is not easy to identify the degree of callus as the color change is not obvious compared with non-curing roots for some cultivars.A new method based on the principle of starch test by iodine was developed for the detection of wound *** healing,the reducing sugar content increased while the starch content decreased to a lower level compared to that of the non-curing ***,the antioxidant capacity of the sweet potato after wound healing was higher than that in the *** healing combined with ethylene,1-methylcyclopropene(1-MCP),chlorpropham or abscisic acid were studied for inhibiting sprout of sweet potato root caused by high temperature during *** results showed ethylene and 1-MCP treatment had no negative effect on wound ***,1-MCP treatment was the most effective one on the suppression of sprouting and decay of sweet *** results indicate that iodine solution staining is a useful and rapid method to identify the wound healing extent,and 1-MCP treatment can effectively inhibit root sprouting during wound healing and the subsequent long-term storage.

关键词： sweet potato wound healing iodine staining sprouting inhibition decay rate

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Metabolomics and gene expression levels reveal the positive effects of teaseed oil on lifespan and aging process in Caenorhabditis elegans

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food Science and Human Wellness 2023年第4期12卷 1391-1401页

作者： Yanan Wang Jiachen Shi Kun Liu Yu Wang Yongjiang Xu Yuanfa Liu State Key Laboratory of food Science and technology National Engineering Research Center for Functional FoodNational Engineering Laboratory for Cereal Fermentation TechnologyCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu ProvinceSchool of Food Science and TechnologyJiangnan UniversityWuxi 214122China

As an irreplaceable dietary constituent,lipids play a vital important role in health,but their effects on aging process and longevity are still not well known *** this paper,the metabolic profiling and gene expression levels of Caenorhabditis elegans were investigated to explore the effects of different edible oils on senescence and *** results showed that teaseed oil(TO)could prolong the life expectancy and slow down the aging process of *** to the control group,the intake of lard oil(LO)and TO increased the expression levels of genes related to inhibition of protein aggregation(akt-1,daf-16,hsf-1,hsp-16.2)and lipid metabolism(daf-7,daf-1,mdt-15,lipl-4,fat-5,fat-6,fat-7),with a more significant alteration in TO *** revealed that palm oil can upregulated plenty of fatty acids(palmitic acid,stearic acid,tetracosanoic acid),together with some amino acids(tryptophan,L-aspartate,L-valine)and carbohydrate(D-glucose),while the trend was opposite in TO ***,moderate-to-strong correlations were found between differential metabolites and changed *** general,this paper claimed that TO could prolong lifespan and slow down aging process via regulating the lipids,amino acids and carbohydrates metabolism.

关键词： Caenorhabditis elegans Lipids Lifespan food omics Gene expression

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The efficiency and safety evaluation of hemoglobin hydrolysate as a non-heme iron fortifier

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food Science and Human Wellness 2024年第2期13卷 999-1010页

作者： Dejiang Xue Shuai Jiang Miao Zhang Kai Shan RenéLametsch Chunbao Li Key Laboratory of Meat Processing and quality control Ministry of EducationKey Laboratory of Meat ProcessingMinistry of Agriculture and Rural AffairsJiangsu Collaborative Innovation Center of Meat ProductionProcessing and Quality ControlCollege of Food Science and TechnologyNanjing Agricultural UniversityNanjing 210095China department of food Science University of CopenhagenFrederiksberg C DK-1958Denmark

Hemoglobin hydrolysate is derived from the enzymatic degradation of *** work aimed to evaluate whether hemoglobin hydrolysate promotes the absorption of non-heme iron and the safety of absorbed iron in mice by analyzing the iron binding content,iron circulation,and liver *** found that hemoglobin hydrolysate promoted the absorption of non-heme iron with high efficiency in duodenum by spontaneously binding non-heme iron during digestion,and increased hepatic iron content by up-regulating divalent metal transporter 1,zinc transporter 14,but hepatic iron content only increased at 3 *** iron entered the blood through ferroportin without restriction at 3 weeks,and excessive iron entered the liver and then affected the hepatocyte membranes permeability and lipid synthesis through oxidative *** the prolongation of dietary intervention,the up-regulated hepcidin acted on the ferroportin to restrict excess iron from entering the blood,and then the hepatic homeostasis *** addition,hemoglobin hydrolysate enhanced the hepatic antioxidant *** together,hemoglobin hydrolysate has a strong ability to promote the absorption of non-heme iron in vivo,and the absorbed iron is relatively safe due to the regulation of hepcidin.

关键词： Hemoglo bin hydrolysate Non-heme iron Absorption Liver homeostasis Hepcidin

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