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Unsaponifiable matter from walnut oil ameliorate memory deficits and mitochondrial dysfunction in aging mice via activating Nrf2 signaling pathway

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Food Science and Human Wellness 2024年

作者： Dan Hong Xiao Xiao Aijin Ma Zhou Chen SiTing Li JunXia Xia YiLing Tian Yingmin Jia hebei yangyuan zhihui beverage co. Ltd. Institution of Chinese Walnut Industry co.lege of Food Science and Technology hebei Agricultural University hebei Key Laboratory of Walnut Nutritional Function and Processing Technology School of Food and Health Beijing Technology and Business University

Aging is an inevitable biological phenomenon that involves a multitude of physiological alterations. Dietary interventions are being co.sidered as potential strategies for delaying age-related dysfunction. Unsaponifiable matter (USM)， a co.position of highly active ingredients found in walnut oil， has demonstrated antioxidant effects. This study aims to explore the neuroprotective effects of USM on D-galactose-treated C57BL/6 mice and elucidate its underlying mechanism， which was validated in PC12 cells treated with D-galactose. The results of behavioral tests demonstrated that USM significantly improved co.nitive deficits associated with aging. The morphological analysis demonstrated that USM effectively alleviated hippocampal neuronal damage， synaptic impairment， and mitochondrial dysfunction induced by D-galactose. Furthermore， USM significantly increases the antioxidant enzymes activity while reducing the malondialdehyde (MDA) andreactive oxygen species (ROS) levels. The results suggest that USM can mitigate age-related symptoms caused by D-galactose by activating the Nrf2 signaling pathway， which enhances the expression of antioxidant enzymes， restore redox balance， and improves synaptic and mitochondrial functions. This has a positive on improving co.nition and memory disorders in elderly mice.

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Progress in the preparation,identification and biological activity of walnut peptides

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未来食品学报(英文) 2024年第3期4卷 205-220页

作者： Chang Liu Zijie Zhang Yuting Shang Siting Li Junxi Xia Yiling Tian Yingmin Jia Aijin Ma School of Food and Health Beijing Technology and Business UniversityBeijing 100048China hebei yangyuan zhihui beverage co. Ltd.Hengshui 053000China Institution of Chinese Walnut Industry Hengshui 053000China hebei Key Laboratory of Walnut Nutritional Function and Processing Technology Hengshui 053000China co.lege of Food Science and Technology Hebei Agricultural UniversityBaoding 071000China

Walnuts are rich in protein and are a high-quality plant protein *** recent years,with the growth of co.sumer demand for functional food and food for special medical purpose,the use of walnut protein for the preparation of functional walnut peptide ingredients or additives and other co.positions has received increasing ***,the improvement of the yield of walnut peptides and the clarification of their functional activities are the bottlenecks that limit the development of these *** this end,this article reviews the pretreatment,preparation,purification and identification processes of walnut peptides,as well as their biological activities such as antioxidant activity,antitumour activity,improvement of memory,antihypertension and regulation of metabolic disorders are elaborated to provide a reference for the industrial development of walnut peptides.

关键词： Walnut Peptide Extraction Isolation Purification Identification Biological activity

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