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Xu J, Chen X, Song J, Wang C, Xu W, Tan H, Suo H. Antibacterial activity and mechanism of cell-free supernatants of Lacticaseibacillus paracasei against Propionibacterium acnes. Microb Pathog 2024; 189:106598. [PMID: 38423403 DOI: 10.1016/j.micpath.2024.106598] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2023] [Revised: 01/30/2024] [Accepted: 02/20/2024] [Indexed: 03/02/2024]
Abstract
Propionibacterium acnes (P. acnes) is an anaerobic and gram-positive bacterium involved in the pathogenesis and inflammation of acne vulgaris. This study particularly focuses on the antimicrobial effect of Lacticaseibacillus paracasei LPH01 against P. acnes, a bacterium that causes acne vulgaris. Fifty-seven Lactobacillus strains were tested for their ability to inhibit P. acnes growth employing the Oxford Cup and double dilution methods. The cell-free supernatant (CFS) of L. paracasei LPH01 demonstrated a strong inhibitory effect, with an inhibition zone diameter of 24.65 ± 0.27 mm and a minimum inhibitory concentration of 12.5 mg/mL. Among the CFS, the fraction over 10 kDa (CFS-10) revealed the best antibacterial effect. Confocal laser scanning microscopes and flow cytometry showed that CFS-10 could reduce cell metabolic activity and cell viability and destroy the integrity and permeability of the cell membrane. A scanning electron microscope revealed that bacterial cells exhibited obvious morphological and ultrastructural changes, which further confirmed the damage of CFS-10 to the cell membrane and cell wall. Findings demonstrated that CFS-10 inhibited the conversion of triglycerides, decreased the production of free fatty acids, and down-regulated the extracellular expression of the lipase gene. This study provides a theoretical basis for the metabolite of L. paracasei LPH01 as a potential antibiotic alternative in cosmeceutical skincare products.
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Affiliation(s)
- Jiahui Xu
- College of Food Science, Southwest University, Chongqing, 400715, PR China
| | - Xiaoyong Chen
- College of Food Science, Southwest University, Chongqing, 400715, PR China; Chongqing Agricultural Product Processing Technology Innovation Platform, Chongqing, 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built By Sichuan and Chongqing, Chongqing, 400715, PR China; Citrus Research Institute, National Citrus Engineering Research Center, Southwest University, Chongqing, 400715, PR China
| | - Jiajia Song
- College of Food Science, Southwest University, Chongqing, 400715, PR China; Chongqing Agricultural Product Processing Technology Innovation Platform, Chongqing, 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built By Sichuan and Chongqing, Chongqing, 400715, PR China; Citrus Research Institute, National Citrus Engineering Research Center, Southwest University, Chongqing, 400715, PR China
| | - Chen Wang
- College of Food Science, Southwest University, Chongqing, 400715, PR China; Chongqing Agricultural Product Processing Technology Innovation Platform, Chongqing, 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built By Sichuan and Chongqing, Chongqing, 400715, PR China; Citrus Research Institute, National Citrus Engineering Research Center, Southwest University, Chongqing, 400715, PR China
| | - Weiping Xu
- College of Food Science, Southwest University, Chongqing, 400715, PR China
| | - Han Tan
- College of Food Science, Southwest University, Chongqing, 400715, PR China
| | - Huayi Suo
- College of Food Science, Southwest University, Chongqing, 400715, PR China; Chongqing Agricultural Product Processing Technology Innovation Platform, Chongqing, 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built By Sichuan and Chongqing, Chongqing, 400715, PR China; Citrus Research Institute, National Citrus Engineering Research Center, Southwest University, Chongqing, 400715, PR China.
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Liu X, Chen X, Wang C, Song J, Xu J, Gao Z, Huang Y, Suo H. Mechanisms of probiotic modulation of ovarian sex hormone production and metabolism: a review. Food Funct 2024; 15:2860-2878. [PMID: 38433710 DOI: 10.1039/d3fo04345b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2024]
Abstract
Sex hormones play a pivotal role in the growth and development of the skeletal, neurological, and reproductive systems. In women, the dysregulation of sex hormones can result in various health complications such as acne, hirsutism, and irregular menstruation. One of the most prevalent diseases associated with excess androgens is polycystic ovary syndrome with a hyperandrogenic phenotype. Probiotics have shown the potential to enhance the secretion of ovarian sex hormones. However, the underlying mechanism of action remains unclear. Furthermore, comprehensive reviews detailing how probiotics modulate ovarian sex hormones are scarce. This review seeks to shed light on the potential mechanisms through which probiotics influence the production of ovarian sex hormones. The role of probiotics across various biological axes, including the gut-ovarian, gut-brain-ovarian, gut-liver-ovarian, gut-pancreas-ovarian, and gut-fat-ovarian axes, with a focus on the direct impact of probiotics on the ovaries via the gut and their effects on brain gonadotropins is discussed. It is also proposed herein that probiotics can significantly influence the onset, progression, and complications of ovarian sex hormone abnormalities. In addition, this review provides a theoretical basis for the therapeutic application of probiotics in managing sex hormone-related health conditions.
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Affiliation(s)
- Xiao Liu
- College of Food Science, Southwest University, Chongqing 400715, P. R. China.
| | - Xiaoyong Chen
- College of Food Science, Southwest University, Chongqing 400715, P. R. China.
- Citrus Research Institute, National Citrus Engineering Research Center, Southwest University, Chongqing 400715, P. R. China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, P. R. China
| | - Chen Wang
- College of Food Science, Southwest University, Chongqing 400715, P. R. China.
- Citrus Research Institute, National Citrus Engineering Research Center, Southwest University, Chongqing 400715, P. R. China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, P. R. China
| | - Jiajia Song
- College of Food Science, Southwest University, Chongqing 400715, P. R. China.
- Citrus Research Institute, National Citrus Engineering Research Center, Southwest University, Chongqing 400715, P. R. China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, P. R. China
| | - Jiahui Xu
- College of Food Science, Southwest University, Chongqing 400715, P. R. China.
| | - Zhen Gao
- College of Food Science, Southwest University, Chongqing 400715, P. R. China.
| | - Yechuan Huang
- College of Bioengineering, Jingchu University of Technology, Jingmen 448000, P. R. China.
| | - Huayi Suo
- College of Food Science, Southwest University, Chongqing 400715, P. R. China.
- Citrus Research Institute, National Citrus Engineering Research Center, Southwest University, Chongqing 400715, P. R. China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, P. R. China
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Lian Y, Song J, Mumby W, Suo H, Zhang Y. The crucial correlation between flavor formation and microbial community dynamics during the fermentation of Zhacai. J Sci Food Agric 2024. [PMID: 38451122 DOI: 10.1002/jsfa.13447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 12/29/2023] [Accepted: 03/05/2024] [Indexed: 03/08/2024]
Abstract
BACKGROUND Zhacai, a pickled vegetable with unique flavors, is produced by fermenting fresh mustard tubers. In this study, the main physicochemical indices and volatile flavor compounds were determined in three fermentation periods. Additionally, the bacterial and fungal communities in the three fermentation periods of Zhacai were monitored using high-throughput sequencing. Key microbial communities were identified based on significant correlations with flavor substances. RESULTS Firmicutes and Proteobacteria were the main bacterial phyla found within the three fermentation periods. Lactic acid bacteria, namely Lactobacillus, was the predominant bacteria found at the genus levels. Ascomycetes and Stenotrophomonas were the major fungal phyla of the three fermentation periods. Yeast, namely Debaryomyces, was the predominant fungus found at the genus levels. A total of 42 bacterial genera were negatively correlated with volatile flavor substances of Zhacai, and 37 bacterial genera were positively correlated. Meanwhile, a total of 47 genera of fungi were negatively correlated with the volatile flavor substances of Zhacai, while 50 genera were positively correlated. Several microbial genera were significantly correlated with volatile flavor compounds, including Lactobacillus, Halomonas, Rhodococcus, and Debaryomyces. CONCLUSION This study identified the microbial classes that positively regulate the flavor of Zhacai which could provide valuable help for flavor modulation in Zhacai production. This article is protected by copyright. All rights reserved.
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Affiliation(s)
- Yinyin Lian
- School of Food Science, Southwest University, 400700, Chongqing, China
- National Teaching Demonstration Center of Food Science and Engineering of Southwest University, Southwest University, 400700, Chongqing, China
| | - Jiajia Song
- School of Food Science, Southwest University, 400700, Chongqing, China
| | - William Mumby
- College of Health and Human Sciences, Florida State University, Tallahassee, Florida, 32306, USA
| | - Huayi Suo
- School of Food Science, Southwest University, 400700, Chongqing, China
| | - Yu Zhang
- School of Food Science, Southwest University, 400700, Chongqing, China
- National Teaching Demonstration Center of Food Science and Engineering of Southwest University, Southwest University, 400700, Chongqing, China
- National Citrus Engineering Research Center, Southwest University, 400712, Chongqing, China
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Bu L, Wang C, Bai J, Song J, Zhang Y, Chen H, Suo H. Gut microbiome-based therapies for alleviating cognitive impairment: state of the field, limitations, and future perspectives. Food Funct 2024; 15:1116-1134. [PMID: 38224464 DOI: 10.1039/d3fo02307a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2024]
Abstract
Cognitive impairment (CI) is a multifaceted neurological condition that can trigger negative emotions and a range of concurrent symptoms, imposing significant public health and economic burdens on society. Therefore, it is imperative to discover a remedy for CI. Nevertheless, the mechanisms behind the onset of this disease are multifactorial, which makes the search for effective amelioration difficult and complex, hindering the search for effective measures. Intriguingly, preclinical research indicates that gut microbiota by influencing brain function, plays an important role in the progression of CI. Furthermore, numerous preclinical studies have highlighted the potential of probiotics, prebiotics, fecal microbiota transplantation (FMT), and diet in modulating the gut microbiota, thereby ameliorating CI symptoms. This review provides a comprehensive evaluation of CI pathogenesis, emphasizing the contribution of gut microbiota disorders to CI development. It also summarizes and discusses current strategies and mechanisms centered on the synergistic role of gut microbiota modulation in the microbiota-gut-brain axis in CI development. Finally, problems with existing approaches are contemplated and the development of microbial modulation strategies as therapeutic approaches to promote and restore brain cognition is discussed. Further research considerations and directions are highlighted to provide ideas for future CI prevention and treatment strategies.
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Affiliation(s)
- Linli Bu
- College of Food Science, Southwest University, Chongqing 400715, China.
- Modern "Chuan Cai Yu Wei" Food Industry Innovation Research Institute, Chongqing 400715, China
| | - Chen Wang
- College of Food Science, Southwest University, Chongqing 400715, China.
- Modern "Chuan Cai Yu Wei" Food Industry Innovation Research Institute, Chongqing 400715, China
| | - Junying Bai
- Citrus Research Institute, Southwest University, Chongqing 400715, China
| | - Jiajia Song
- College of Food Science, Southwest University, Chongqing 400715, China.
- Modern "Chuan Cai Yu Wei" Food Industry Innovation Research Institute, Chongqing 400715, China
| | - Yuhong Zhang
- Institute of Food Sciences and Technology, Tibet Academy of Agricultural and Animal Husbandry Sciences, Xizang 850000, China
| | - Hongyu Chen
- College of Food Science, Southwest University, Chongqing 400715, China.
- Modern "Chuan Cai Yu Wei" Food Industry Innovation Research Institute, Chongqing 400715, China
| | - Huayi Suo
- College of Food Science, Southwest University, Chongqing 400715, China.
- Modern "Chuan Cai Yu Wei" Food Industry Innovation Research Institute, Chongqing 400715, China
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Bu L, Li Y, Wang C, Jiang Y, Suo H. Preventive effect of Lacticaseibacillus rhamnosus 2016SWU.05.0601 and its postbiotic elements on dextran sodium sulfate-induced colitis in mice. Front Microbiol 2024; 15:1342705. [PMID: 38374921 PMCID: PMC10876090 DOI: 10.3389/fmicb.2024.1342705] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2023] [Accepted: 01/15/2024] [Indexed: 02/21/2024] Open
Abstract
Microbial-based therapies are one of the hotspots in the field of ulcerative colitis research. The lactic acid bacteria and their postbiotics occupy a key position in microbial therapies, however, the mechanism by which they alleviate ulcerative colitis in mice is unknown. We investigated the effects of Lacticaseibacillus rhamnosus 2016SWU.05.0601 (Lr-0601) and its postbiotics on male Kunming mice with dextran sulfate sodium salt (DSS)-induced ulcerative colitis (UC). The results showed that Lr-0601 significantly alleviated the deterioration of UC and restored the expression of intestinal mechanical barrier proteins. In addition, Lr-0601 significantly reduced the expression of inflammatory cytokines in the body and regulated the expression of key regulatory genes of the NF-κB-iNOS/COX-2 signaling pathway in colon tissues to a large extent. Our results suggest that supplementation with Lr-0601 and its postbiotics can effectively prevent DSS-induced UC and have a beneficial effect on intestinal health, which also provides new insights and research bases for the prevention as well as the treatment of ulcerative colitis and other diseases related to intestinal barrier dysfunction and other diseases.
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Affiliation(s)
- Linli Bu
- College of Food Science, Southwest University, Chongqing, China
| | - Yang Li
- College of Food Science, Southwest University, Chongqing, China
| | - Chen Wang
- College of Food Science, Southwest University, Chongqing, China
- Modern “Chuan Cai Yu Wei” Food Industry Innovation Research Institute, Chongqing, China
| | - Yuhang Jiang
- College of Food Science, Southwest University, Chongqing, China
| | - Huayi Suo
- College of Food Science, Southwest University, Chongqing, China
- Modern “Chuan Cai Yu Wei” Food Industry Innovation Research Institute, Chongqing, China
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Liu Y, Zhou J, Tan Q, Wang H, Suo H. Effects of aroma enhancement fermentation of Zygosaccharomyces rouxii ZR21 and Debaryomyces hansenii DH06 on the sensory properties and consumer liking of Yongchuan douchi. FOOD SCI TECHNOL INT 2023:10820132231219526. [PMID: 38105435 DOI: 10.1177/10820132231219526] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2023]
Abstract
Yongchuan douchi is a well-loved condiment. However, the aroma of rapid Yongchuan douchi is inferior to that of traditional Yongchuan douchi. The objective of this study was to improve the aroma quality of rapid Yongchuan douchi and evaluate the effect of aroma enhancement from the perspective of consumers. The aroma characteristics of samples were analyzed by consumers through flash profile (FP) (n = 15) and rate-all-that-apply (RATA) (n = 75). The results showed improvement in the aroma quality of rapid Yongchuan douchi with the two yeast strains, and consumers could perceive the modification of the aroma characteristics. It shows that the douchi aroma and sour aroma of rapid Yongchuan douchi increased significantly after aroma-enhancing fermentation, while the soy sauce aroma, soybean aroma, and musty aroma decreased. Similar results were obtained from FP and RATA. RATA showed that rapid Yongchuan douchi with aroma-enhancing fermentation aroused higher levels of positive emotions, which may increase the acceptance of consumers to rapid Yongchuan douchi. In summary, the aroma quality and consumer preference of rapid Yongchuan douchi were enhanced. The work provides insights into the quality improvement of rapid Yongchuan douchi from the perspective of consumers.
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Affiliation(s)
- Yuying Liu
- College of Food Science, Southwest University, Chongqing, PR China
- Modern "Chuan cai Yu wei" Food Industry Innovation Research Institute, Chongqing, China
| | - Jian Zhou
- College of Food Science, Southwest University, Chongqing, PR China
- Modern "Chuan cai Yu wei" Food Industry Innovation Research Institute, Chongqing, China
| | - Qian Tan
- College of Food Science, Southwest University, Chongqing, PR China
- Modern "Chuan cai Yu wei" Food Industry Innovation Research Institute, Chongqing, China
| | - Hongwei Wang
- College of Food Science, Southwest University, Chongqing, PR China
- Modern "Chuan cai Yu wei" Food Industry Innovation Research Institute, Chongqing, China
| | - Huayi Suo
- College of Food Science, Southwest University, Chongqing, PR China
- Modern "Chuan cai Yu wei" Food Industry Innovation Research Institute, Chongqing, China
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Chen Y, Yang J, Rao Q, Wang C, Chen X, Zhang Y, Suo H, Song J. Understanding Hyperuricemia: Pathogenesis, Potential Therapeutic Role of Bioactive Peptides, and Assessing Bioactive Peptide Advantages and Challenges. Foods 2023; 12:4465. [PMID: 38137270 PMCID: PMC10742721 DOI: 10.3390/foods12244465] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2023] [Revised: 12/11/2023] [Accepted: 12/11/2023] [Indexed: 12/24/2023] Open
Abstract
Hyperuricemia is a medical condition characterized by an elevated level of serum uric acid, closely associated with other metabolic disorders, and its global incidence rate is increasing. Increased synthesis or decreased excretion of uric acid can lead to hyperuricemia. Protein peptides from various food sources have demonstrated potential in treating hyperuricemia, including marine organisms, ovalbumin, milk, nuts, rice, legumes, mushrooms, and protein-rich processing by-products. Through in vitro experiments and the establishment of cell or animal models, it has been proven that these peptides exhibit anti-hyperuricemia biological activities by inhibiting xanthine oxidase activity, downregulating key enzymes in purine metabolism, regulating the expression level of uric acid transporters, and restoring the composition of the intestinal flora. Protein peptides derived from food offer advantages such as a wide range of sources, significant therapeutic benefits, and minimal adverse effects. However, they also face challenges in terms of commercialization. The findings of this review contribute to a better understanding of hyperuricemia and peptides with hyperuricemia-alleviating activity. Furthermore, they provide a theoretical reference for developing new functional foods suitable for individuals with hyperuricemia.
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Affiliation(s)
- Yanchao Chen
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Jing Yang
- Chongqing Engineering Research Center for Processing & Storage of Distinct Agricultural Products, Chongqing Technology and Business University, Chongqing 400067, China
- Department of Health, Nutrition, and Food Sciences, Florida State University, Tallahassee, FL 32306, USA
| | - Qinchun Rao
- Department of Health, Nutrition, and Food Sciences, Florida State University, Tallahassee, FL 32306, USA
| | - Chen Wang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Xiaoyong Chen
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yu Zhang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Huayi Suo
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Jiajia Song
- College of Food Science, Southwest University, Chongqing 400715, China
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Tan H, Chen X, Wang C, Song J, Xu J, Zhang Y, Suo H. Intestinal organoid technology and applications in probiotics. Crit Rev Food Sci Nutr 2023:1-15. [PMID: 38032232 DOI: 10.1080/10408398.2023.2288887] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2023]
Abstract
The impacts of probiotics on maintaining the host's intestinal health have been extensively confirmed. Organoid technology revolutionizes intestinal health research by providing a unique platform to study the effects of probiotics. It overcomes challenges posed by animal models and 2D cell models in accurately simulating the in vivo environment. This review summarizes the development of intestinal organoid technology and its potential applications in intestinal health research as well as highlights the regulatory mechanisms of probiotics on intestinal health, which have been revealed using intestinal organoid technology. Furthermore, an overview of its potential applications in probiotic research has also been provided. This review aims to improve the understanding of intestinal organoid technology's applications in this field as well as to contribute to its further development.
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Affiliation(s)
- Han Tan
- College of Food Science, Southwest University, Chongqing, China
| | - Xiaoyong Chen
- College of Food Science, Southwest University, Chongqing, China
- Chongqing Agricultural Product Processing Technology Innovation Platform, Chongqing, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing, China
- Citrus Research Institute, National Citrus Engineering Research Center, Southwest University, Chongqing, China
| | - Chen Wang
- College of Food Science, Southwest University, Chongqing, China
- Chongqing Agricultural Product Processing Technology Innovation Platform, Chongqing, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing, China
- Citrus Research Institute, National Citrus Engineering Research Center, Southwest University, Chongqing, China
| | - Jiajia Song
- College of Food Science, Southwest University, Chongqing, China
- Chongqing Agricultural Product Processing Technology Innovation Platform, Chongqing, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing, China
- Citrus Research Institute, National Citrus Engineering Research Center, Southwest University, Chongqing, China
| | - Jiahui Xu
- College of Food Science, Southwest University, Chongqing, China
| | - Yuhong Zhang
- Institute of Food Sciences and Technology, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa, China
| | - Huayi Suo
- College of Food Science, Southwest University, Chongqing, China
- Chongqing Agricultural Product Processing Technology Innovation Platform, Chongqing, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing, China
- Citrus Research Institute, National Citrus Engineering Research Center, Southwest University, Chongqing, China
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Wang C, Bai J, Wang B, Yu L, Tian F, Zhao J, Zhang H, Suo H, Chen W, Zhai Q. Stachyose modulates gut microbiota and alleviates DSS-induced ulcerative colitis in mice. Food Science and Human Wellness 2023. [DOI: 10.1016/j.fshw.2023.03.041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/08/2023]
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10
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Deng X, Yang J, Zhang Y, Chen X, Wang C, Suo H, Song J. An Update on the Pivotal Roles of Probiotics, Their Components, and Metabolites in Preventing Colon Cancer. Foods 2023; 12:3706. [PMID: 37835359 PMCID: PMC10572180 DOI: 10.3390/foods12193706] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2023] [Revised: 10/01/2023] [Accepted: 10/08/2023] [Indexed: 10/15/2023] Open
Abstract
Diet, lifestyle, and gut microbiota composition are key risk factors for the progression of colon cancer. Probiotics are living microorganisms that can offer health benefits to the parasitifer when ingested in competent quantities. Several in vivo, in vitro, and clinical studies have demonstrated that probiotics can prevent and mitigate the development of colon cancer. The anti-colon cancer mechanisms of probiotics include the suppression of cell proliferation and the promotion of cancer cell apoptosis, immunomodulation, the modulation of intestinal microorganisms and their metabolism, strengthening the intestinal barrier, and antioxidant effects. This article describes the pathogenesis of colon cancer and the available therapeutic options. In addition, this paper reviews the mechanisms by which probiotics mitigate colon cancer as well as the mitigating effects of probiotic components and metabolites on colon cancer.
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Affiliation(s)
- Xue Deng
- College of Food Science, Southwest University, Chongqing 400715, China; (X.D.); (Y.Z.); (X.C.); (C.W.); (H.S.)
| | - Jing Yang
- Chongqing Engineering Research Center for Processing & Storage of Distinct Agricultural Products, Chongqing Technology and Business University, Chongqing 400067, China;
| | - Yu Zhang
- College of Food Science, Southwest University, Chongqing 400715, China; (X.D.); (Y.Z.); (X.C.); (C.W.); (H.S.)
| | - Xiaoyong Chen
- College of Food Science, Southwest University, Chongqing 400715, China; (X.D.); (Y.Z.); (X.C.); (C.W.); (H.S.)
| | - Chen Wang
- College of Food Science, Southwest University, Chongqing 400715, China; (X.D.); (Y.Z.); (X.C.); (C.W.); (H.S.)
| | - Huayi Suo
- College of Food Science, Southwest University, Chongqing 400715, China; (X.D.); (Y.Z.); (X.C.); (C.W.); (H.S.)
- National Citrus Engineering Research Center, Southwest University, Chongqing 400712, China
| | - Jiajia Song
- College of Food Science, Southwest University, Chongqing 400715, China; (X.D.); (Y.Z.); (X.C.); (C.W.); (H.S.)
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Wang G, Song J, Wang C, Chen X, Suo H. Metabolomics reveals the role of Lactobacillus plantarum SHY130 in hepatic metabolic regulation in a mouse model of type 2 diabetes. J Sci Food Agric 2023; 103:6406-6415. [PMID: 37209399 DOI: 10.1002/jsfa.12716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/05/2023] [Revised: 05/01/2023] [Accepted: 05/16/2023] [Indexed: 05/22/2023]
Abstract
BACKGROUND Among type 2 diabetes (T2D) patients, the incidence rate of liver metabolic disorders is much higher than that in healthy subjects. It was observed in our previous research that diabetic symptoms were improved by Lactobacillus plantarum SHY130 (LPSHY130) isolated from yak yogurt in a murine model of T2D. This study sought to investigate the LPSHY130-mediated hepatic metabolic regulation in a murine model of T2D. RESULTS Treatment with LPSHY130 improved liver function and pathological damage in diabetic mice. Untargeted metabolome analysis revealed that T2D-induced changes in 11 metabolites were regulated after LPSHY130 treatment, mainly involving purine metabolism, amino acid metabolism, and choline metabolism and pantothenate and coenzyme A biosynthesis pathways. In addition, correlation analysis indicated that hepatic metabolic changes can be adjusted by the intestinal microbiota. CONCLUSION Overall, this study suggests that treatment with LPSHY130 relieves liver injury and regulates liver metabolism in a murine model of T2D, thus providing a theoretical basis for the use of probiotics as dietary supplements to regulate hepatic metabolic disorders associated with T2D. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Guangqi Wang
- College of Food Science, Southwest University, Chongqing, China
- Chongqing Agricultural Product Processing Technology Innovation Platform, Southwest University, Chongqing, China
| | - Jiajia Song
- College of Food Science, Southwest University, Chongqing, China
- Chongqing Agricultural Product Processing Technology Innovation Platform, Southwest University, Chongqing, China
| | - Chen Wang
- College of Food Science, Southwest University, Chongqing, China
- Chongqing Agricultural Product Processing Technology Innovation Platform, Southwest University, Chongqing, China
| | - Xiaoyong Chen
- College of Food Science, Southwest University, Chongqing, China
- Chongqing Agricultural Product Processing Technology Innovation Platform, Southwest University, Chongqing, China
| | - Huayi Suo
- College of Food Science, Southwest University, Chongqing, China
- Chongqing Agricultural Product Processing Technology Innovation Platform, Southwest University, Chongqing, China
- National Citrus Engineering Research Center, Southwest University, Chongqing, China
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12
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Chen H, Wang C, Bai J, Song J, Bu L, Liang M, Suo H. Targeting microbiota to alleviate the harm caused by sleep deprivation. Microbiol Res 2023; 275:127467. [PMID: 37549451 DOI: 10.1016/j.micres.2023.127467] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2023] [Revised: 07/23/2023] [Accepted: 07/27/2023] [Indexed: 08/09/2023]
Abstract
Sleep deprivation has become a common health hazard, affecting 37-58% of the population and promoting the occurrence and development of many diseases. To date, effective treatment strategies are still elusive. Accumulating evidence indicates that modulating the intestinal microbiota harbors significant potential for alleviating the deleterious impacts of sleep deprivation. This paper first reviews the effects of sleep deprivation on gastrointestinal diseases, metabolic diseases, and neuropsychiatric diseases, discussing its specific mechanisms of influence. We then focus on summarizing existing interventions, including probiotics, melatonin, prebiotics, diet, and fecal microbiota transplantation (FMT). Finally, we have discussed the advantages and limitations of each strategy. Compared with other strategies, probiotics showed a high potential in alleviating sleep deprivation-related hazards due to their reduced risk and high security. We suggest that future research should focus on the specific mechanisms by which probiotics mitigate the harms of sleep deprivation, such insights may unveil novel pathways for treating diseases exacerbated by insufficient sleep.
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Affiliation(s)
- Hongyu Chen
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Chen Wang
- College of Food Science, Southwest University, Chongqing 400715, China; Food Industry Innovation Research Institute of Modern Sichuan Cuisine & Chongqing Flavor, Chongqing 400715, China
| | - Junying Bai
- Citrus Research Institute, National Citrus Engineering Research Center, Southwest University, Chongqing 400715, China
| | - Jiajia Song
- College of Food Science, Southwest University, Chongqing 400715, China; Food Industry Innovation Research Institute of Modern Sichuan Cuisine & Chongqing Flavor, Chongqing 400715, China
| | - Linli Bu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Ming Liang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Huayi Suo
- College of Food Science, Southwest University, Chongqing 400715, China; Food Industry Innovation Research Institute of Modern Sichuan Cuisine & Chongqing Flavor, Chongqing 400715, China.
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13
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Zhang X, Yang J, Suo H, Tan J, Zhang Y, Song J. Identification and molecular mechanism of action of antibacterial peptides from Flavourzyme-hydrolyzed yak casein against Staphylococcus aureus. J Dairy Sci 2023; 106:3779-3790. [PMID: 37105875 DOI: 10.3168/jds.2022-22823] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Accepted: 01/03/2023] [Indexed: 04/29/2023]
Abstract
Antibacterial peptides can be released from yak milk casein. To date, the amino acid sequences and mechanism of action of yak casein-derived antibacterial peptides remain unknown. The current study identified antibacterial peptides from yak casein and their molecular mechanism of action. Our results showed that yak α-casein, β-casein, and κ-casein could be effectively hydrolyzed by Flavourzyme (Solarbio Science and Technology Co. Ltd.), and the 2-h hydrolysate showed the highest antibacterial rate of 43.07 ± 2.59% against Staphylococcus aureus. The 1,000 to 3,000 Da fraction accounted for 23.61% of the 2-h hydrolysate and had an antibacterial rate of 62.64 ± 4.40%. Three novel peptides with antibacterial activity were identified from this fraction, and the β-casein-derived peptide APKHKEMPFPKYP showed the strongest antibacterial effect (half-maximal inhibitory concentration = 0.397 mg/mL). Molecular docking predicted that APKHKEMPFPKYP interacted with 2 important enzymes of Staph. aureus, dihydrofolate reductase and DNA gyrase, through hydrophobic, hydrogen bonding, salt bridge, and π-π stacking interactions. Our findings suggest that the yak casein-derived peptides may serve as a potential source of natural preservatives to inhibit Staph. aureus.
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Affiliation(s)
- Xilu Zhang
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Jing Yang
- Chongqing Engineering Research Center for Processing and Storage of Distinct Agricultural Products, Chongqing Technology and Business University, Chongqing 400067, China
| | - Huayi Suo
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Jiao Tan
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Yu Zhang
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Jiajia Song
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China.
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14
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Xie S, Wang C, Zeng T, Wang H, Suo H. Whole-genome and comparative genome analysis of Mucor racemosus C isolated from Yongchuan Douchi. Int J Biol Macromol 2023; 234:123397. [PMID: 36739051 DOI: 10.1016/j.ijbiomac.2023.123397] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Revised: 01/10/2023] [Accepted: 01/18/2023] [Indexed: 02/05/2023]
Abstract
Mucor racemosus is the predominant fungal in the zhiqu stage of the fermentation of Yongchuan Douchi (Mucor-type), which plays an important role in the fermentation process of Yongchuan Douchi. However, there is a lack of information on the genetic analysis of M. racemosus. In this study, we isolated and identified M. racemosus C (accession no JAPEHQ000000000) from Yongchuan Douchi and analyzed the physiological indicators, then genomic information of the strain to perform a comprehensive analysis of its fermentation capacity and safety. M. racemosus C had neutral protease activity up to 68.051 U/mL at 30 °C and alkaline protease activity up to 57.367 U/mL at 25 °C. In addition, comparing the genomic data with the COGs database (NCBI), it was predicted that M. racemosus C undergoes extensive amino acid metabolism, making C suitable for the production of fermented foods (e.g., Douchi, Syoyu, and sufu). Finally, we performed virulence genes and resistance genes analysis, hemolysis experiment, aflatoxins assay, antibiotic resistance assay to evaluate the safety of M. racemosus C, and the results showed that M. racemosus C was safe, non-toxin-producing and non-hemolytic.
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Affiliation(s)
- Shicai Xie
- College of Food Science, Southwest University, Chongqing 400715, China; Food Industry Innovation Research Institute of Modern Sichuan Cuisine & Chongqing Flavor, Chongqing 400715, China
| | - Chen Wang
- College of Food Science, Southwest University, Chongqing 400715, China; Food Industry Innovation Research Institute of Modern Sichuan Cuisine & Chongqing Flavor, Chongqing 400715, China
| | - Tao Zeng
- College of Food Science, Southwest University, Chongqing 400715, China; Food Industry Innovation Research Institute of Modern Sichuan Cuisine & Chongqing Flavor, Chongqing 400715, China
| | - Hongwei Wang
- College of Food Science, Southwest University, Chongqing 400715, China; Food Industry Innovation Research Institute of Modern Sichuan Cuisine & Chongqing Flavor, Chongqing 400715, China
| | - Huayi Suo
- College of Food Science, Southwest University, Chongqing 400715, China; Food Industry Innovation Research Institute of Modern Sichuan Cuisine & Chongqing Flavor, Chongqing 400715, China.
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15
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Abstract
Host health and disease are influenced by changes in the abundance and structure of intestinal flora. Current strategies are focused on regulating the structure of intestinal flora to ensure host health by alleviating disease. However, these strategies are limited by multiple factors, such as host genotype, physiology (microbiome, immunity, and gender), intervention, and diet. Accordingly, we reviewed the prospects and limitations of all strategies regulating the structure and abundance of microflora, including probiotics, prebiotics, diet, fecal microbiota transplantation, antibiotics, and phages. Some new technologies that can improve these strategies are also introduced. Compared with other strategies, diets and prebiotics are associated with reduced risk and high security. Besides, phages have the potential for application in the targeted regulation of intestinal microbiota due to their high specificity. Notably, the variability in individual microflora and their metabolic response to different interventions should be considered. Future studies should use artificial intelligence combined with multi-omics to investigate the host genome and physiology based on factors, such as blood type, dietary habits, and exercise, in order to develop individualized intervention strategies to improve host health.
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Affiliation(s)
- Chen Wang
- College of Food Science, Southwest University, Chongqing, China
| | - Junying Bai
- Citrus Research Institute, National Citrus Engineering Research Center, Southwest University, Chongqing, China
| | - Xiaoyong Chen
- College of Food Science, Southwest University, Chongqing, China
| | - Jiajia Song
- College of Food Science, Southwest University, Chongqing, China
| | - Yu Zhang
- College of Food Science, Southwest University, Chongqing, China
| | - Hongwei Wang
- College of Food Science, Southwest University, Chongqing, China
| | - Huayi Suo
- College of Food Science, Southwest University, Chongqing, China
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16
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Song J, Zhao X, Park KY, Suo H. Editorial: Probiotics and constipation. Front Nutr 2023; 9:1114149. [PMID: 36687708 PMCID: PMC9848490 DOI: 10.3389/fnut.2022.1114149] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Accepted: 12/14/2022] [Indexed: 01/06/2023] Open
Affiliation(s)
- Jiajia Song
- College of Food Science, Southwest University, Chongqing, China
| | - Xin Zhao
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, China
| | - Kun-young Park
- Department of Food Science and Biotechnology, Cha University, Seongnam-si, Republic of Korea
| | - Huayi Suo
- College of Food Science, Southwest University, Chongqing, China,*Correspondence: Huayi Suo ✉
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17
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Peng Q, Yang J, Wang Q, Suo H, Hamdy AM, Song J. Antifungal Effect of Metabolites from a New Strain Lactiplantibacillus Plantarum LPP703 Isolated from Naturally Fermented Yak Yogurt. Foods 2023; 12:foods12010181. [PMID: 36613401 PMCID: PMC9818598 DOI: 10.3390/foods12010181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 12/22/2022] [Accepted: 12/30/2022] [Indexed: 01/03/2023] Open
Abstract
The antifungal effect of metabolites produced by a new strain of Lactiplantibacillus (Lpb.) plantarum LPP703, isolated from naturally fermented yak yogurt, was investigated. The results showed that Lpb. plantarum LPP703 significantly inhibited four fungal species, including Penicillium sp., Rhizopus delemar, Aspergillus flavus, and Aspergillus niger. The metabolites produced after 20 h of Lpb. plantarum LPP703 fermentation showed the highest antifungal activity against Penicillium sp. Compared with the control group, the Lpb. plantarum LPP703 metabolites-treated Penicillium sp. spores were stained red by propidium iodide, indicating that the cell membrane of the fungal spores was damaged. Moreover, the antifungal effect of the Lpb. plantarum LPP703 metabolites on Penicillium sp. was not changed after heating or treatment with various proteases, but showed a sharp decrease when the pH value was regulated to 5.0 or above. The oleamide, trans-cinnamic acid, and citric acid were the three most abundant in the Lpb. plantarum LPP703 metabolites. Molecular docking predicated that the oleamide interacted with the active site of lanosterol 14-alpha-demethylase (CYP51, a crucial enzyme for fungal membrane integrity) through hydrogen bonds and had the lowest docking score, representing the strongest binding affinity to CYP51. Taken together, the metabolites from a new strain of Lpb. plantarum, LPP703, had potent antifungal activity against Penicillium sp., which might be associated with the damage of the active ingredient to fungal membrane integrity. This study indicated that Lpb. plantarum LPP703 and its metabolites might act as biological control agents to prevent fungal growth in the food industry.
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Affiliation(s)
- Qian Peng
- College of Food Science, Southwest University, Chongqing 400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
- Chongqing Agricultural Product Processing Technology Innovation Platform, Chongqing 400715, China
| | - Jing Yang
- Chongqing Engineering Research Center for Processing & Storage of Distinct Agricultural Products, Chongqing Technology and Business University, Chongqing 400067, China
| | - Qiang Wang
- College of Food Science, Southwest University, Chongqing 400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
- Chongqing Agricultural Product Processing Technology Innovation Platform, Chongqing 400715, China
| | - Huayi Suo
- College of Food Science, Southwest University, Chongqing 400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
- Chongqing Agricultural Product Processing Technology Innovation Platform, Chongqing 400715, China
| | - Ahmed Mahmoud Hamdy
- Dairy Science Department, Faculty of Agriculture, Assiut University, Assiut 71526, Egypt
| | - Jiajia Song
- College of Food Science, Southwest University, Chongqing 400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
- Chongqing Agricultural Product Processing Technology Innovation Platform, Chongqing 400715, China
- Correspondence:
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18
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Zeng Y, Song J, Zhang Y, Huang Y, Zhang F, Suo H. Promoting Effect and Potential Mechanism of Lactobacillus pentosus LPQ1-Produced Active Compounds on the Secretion of 5-Hydroxytryptophan. Foods 2022; 11:foods11233895. [PMID: 36496703 PMCID: PMC9740157 DOI: 10.3390/foods11233895] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2022] [Revised: 11/26/2022] [Accepted: 11/28/2022] [Indexed: 12/12/2022] Open
Abstract
5-hydroxytryptophan (5-HTP) is an important substance thought to improve depression. It has been shown that Lactobacillus can promote the secretion of 5-HTP in the body and thus ameliorate depression-like behavior in mice. However, the mechanism by which Lactobacillus promotes the secretion of 5-HTP is unclear. In this study, we investigated the promoting effect and mechanism of Lactobacillus, isolated from Chinese fermented foods, on the secretion of 5-HTP. The results showed that Lactobacillus (L.) pentosus LPQ1 exhibited the strongest 5-HTP secretion-promoting effect ((9.44 ± 0.69)-fold), which was dependent on the mixture of compounds secreted by L. pentosus LPQ1 (termed SLPQ1). In addition, the results of the RNA sequencing (RNA-seq) and quantitative real-time polymerase chain reaction (qRT-PCR) analyses indicated that SLPQ1 alters the TNF and oxidative phosphorylation signaling pathways. Moreover, the SLPQ1 ultrafiltration fraction (>10 kDa) showed a similar 5-HTP promoting effect as SLPQ1. Furthermore, reverse-phase liquid chromatography-tandem mass spectrometry (RPLC-MS/MS) identified 29 compounds of >10 kDa in SLPQ1, including DUF488 domain-containing protein, BspA family leucine-rich repeat surface protein, and 30S ribosomal protein S5, which together accounted for up to 62.51%. This study reports new findings on the mechanism by which L. pentosus LPQ1 promotes 5-HTP production in some cell lines in vitro.
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Affiliation(s)
- Yixiu Zeng
- College of Food Science, Southwest University, Chongqing 400715, China
- College of Bioengineering, Jingchu University of Technology, Jingmen 448000, China
| | - Jiajia Song
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yuhong Zhang
- Institute of Food Sciences and Technology, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850000, China
| | - Yechuan Huang
- College of Bioengineering, Jingchu University of Technology, Jingmen 448000, China
| | - Feng Zhang
- Chongqing Tianyou Dairy Co., Ltd., Chongqing 401120, China
| | - Huayi Suo
- College of Food Science, Southwest University, Chongqing 400715, China
- Correspondence:
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19
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Chen Z, Song J, Ren L, Wang H, Zhang Y, Suo H. Effect of the succession of the microbial community on physicochemical properties and flavor compounds of Mucor wutungkiao-fermented sufu. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102345] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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20
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Zhou X, Chen Y, Ma X, Yu Y, Yu X, Chen X, Suo H. Efficacy of Bacillus coagulans BC01 on loperamide hydrochloride-induced constipation model in Kunming mice. Front Nutr 2022; 9:964257. [PMID: 36211526 PMCID: PMC9533339 DOI: 10.3389/fnut.2022.964257] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Accepted: 09/01/2022] [Indexed: 11/30/2022] Open
Abstract
In this study, the laxative effect of Bacillus coagulans BC01 (BC01) in mice was investigated using a functional constipation mouse model. Six-week-old male specific pathogen-free (SPF) Kunming mice were randomly divided into five groups: normal control group (saline), model group (loperamide hydrochloride), drug control group (bisacodyl), BC01 low-dose group (4.0 × 108 CFU/mL) and BC01 high-dose group (4.0 × 109 CFU/mL). Except for the normal group, the functional constipation model was established by administering 0.25 mL of a loperamide hydrochloride suspension (1 mg/mL) twice daily for four consecutive days by oral gavage. After modeling, the BC01 groups were administered 0.25 mL of BC01. The bisacodyl served as a control and was administered orally at a dose of 100 mg/kg, while the other groups were administered 0.25 mL of sterile saline. After 7 days of continuous administration, the experimental mice were again induced by loperamide hydrochloride. During this period, the mechanism of BC01 to improve constipation symptoms in mice was analyzed by measuring the changes in body weight, fecal water content, small intestine propulsion rate, histology of small intestinal tissue sections, fecal microbial diversity, serum indices, as well as mRNA and protein expression levels in the small intestinal tissue. BC01 was found to significantly promote the intestinal propulsion rate and increase the fecal water content in the mice. BC01 could also alleviates constipation by regulating gastrointestinal motility (substance P, motilin, endothelin-1, somatostatin, and vasoactive intestinal peptide), gene expression (c-Kit, SCF, COX-2, NF-κB, iNOS, and eNOS), intestinal inflammation (eNOS, iNOS, NF-κB), and the intestinal microbiota composition in the constipated mice. In addition, the high-dose BC01 treatment had the best preventive effect on constipation. BC01 is a probiotic strain to effectively relieve the adverse effects of constipation.
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Affiliation(s)
- Xu Zhou
- College of Food Science, Southwest University, Chongqing, China
| | - Yafang Chen
- The First People's Hospital of Kunshan, Suzhou, China
| | - Xin Ma
- Thankcome Biological Science and Technology Suzhou Co., Ltd., Suzhou, China
| | - Yang Yu
- Thankcome Biological Science and Technology Suzhou Co., Ltd., Suzhou, China
| | - Xueping Yu
- Thankcome Biological Science and Technology Suzhou Co., Ltd., Suzhou, China
| | - Xiaoyong Chen
- College of Food Science, Southwest University, Chongqing, China
| | - Huayi Suo
- College of Food Science, Southwest University, Chongqing, China
- *Correspondence: Huayi Suo
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21
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Wang H, Feng X, Suo H, Yuan X, Zhou S, Ren H, Jiang Y, Kan J. Comparison of the performance of the same panel with different training levels: Flash profile versus descriptive analysis. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104582] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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22
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Yang Y, Lian Y, Yin S, Suo H, Zeng F, Wang H, Song J, Zhang Y. Inhibition of
Lactobacillus fermentum SHY10
on the white membrane production of soaked pickled radish. Food Science & Nutrition 2022; 10:2236-2244. [PMID: 35844926 PMCID: PMC9281942 DOI: 10.1002/fsn3.2833] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 02/17/2022] [Accepted: 03/05/2022] [Indexed: 11/27/2022]
Abstract
The formation of white bio‐membrane (shenghua) on the surface of pickle leads to uneatable and spoiled products, which has been the key problem restricting the development of Sichuan pickle industry. In this study, the 17 microorganisms in the white membrane of pickled radish were screened and identified, of which Candida parapsilosis was the main strain causing ”shenghua“. The membrane‐forming ability of Candida parapsilosis was determined by crystal violet staining to explore its adaptability to the fermentation environment concerning temperature and oxygen. It was found that Candida parapsilosis had the strongest membrane‐forming capacity under the aerobic condition at 37°C, with the highest OD595 nm value reached to 3.473 ± 0.07 at 72 h post inoculation. This research identified Lactobacillus fermentum SHY10 to be the inhibitor of the membrane production of Candida parapsilosis via the Oxford cup method on a Petri dish, and via co‐inoculation with Candida parapsilosis in pickles. Furthermore, this study specified that the cell‐free supernatant (CFS) of L. fermentum SHY10 had the most significant inhibitory effects and likely to result from protein substances in the CFS. Proteases treated CFS had significantly reduced inhibitory effects against membrane formation, which confirmed that the active component was protein substances. Overall, this study identified a functional LAB strain with significant inhibitory effects against the white membrane formation in pickles, which provide a safe and consumer‐friendly solution for the membrane problem in the fermented vegetable industry.
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Affiliation(s)
- Yang Yang
- College of Food Science Southwest University Chongqing China
- National Teaching Demonstration Center of Food Science and Engineering Southwest University Chongqing China
| | - Yinyin Lian
- College of Food Science Southwest University Chongqing China
- National Teaching Demonstration Center of Food Science and Engineering Southwest University Chongqing China
| | - Shimei Yin
- College of Food Science Southwest University Chongqing China
- National Teaching Demonstration Center of Food Science and Engineering Southwest University Chongqing China
| | - Huayi Suo
- College of Food Science Southwest University Chongqing China
| | - Fankun Zeng
- College of Food Science Southwest University Chongqing China
| | - Hongwei Wang
- College of Food Science Southwest University Chongqing China
| | - Jiajia Song
- College of Food Science Southwest University Chongqing China
| | - Yu Zhang
- College of Food Science Southwest University Chongqing China
- National Teaching Demonstration Center of Food Science and Engineering Southwest University Chongqing China
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23
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Shudong P, Guo C, Wu S, Cui H, Suo H, Duan Z. Bioactivity and metabolomics changes of plant-based drink fermented by Bacillus coagulans VHProbi C08. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113030] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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24
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Yang Y, Fan Y, Li T, Yang Y, Zeng F, Wang H, Suo H, Song J, Zhang Y. Microbial composition and correlation between microbiota and quality-related physiochemical characteristics in chongqing radish paocai. Food Chem 2022; 369:130897. [PMID: 34455330 DOI: 10.1016/j.foodchem.2021.130897] [Citation(s) in RCA: 29] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Revised: 08/16/2021] [Accepted: 08/16/2021] [Indexed: 01/21/2023]
Abstract
Chongqing radish paocai (paocai) is produced by fermentation of fresh vegetables. It gained attention for its non-negligible contribution in Sichuan cuisine and potential health benefits. This study explored microbial structures in six home-made paocai using high through-put sequencing. Key microbial communities were identified based on significant correlations with quality-related physiochemical attributes. Results suggest bacterial diversity level significantly decreased during fermentation, while fungal diversity level were inconsistent across different alpha-diversity indexes. Firmicutes and Proteobacteria were the predominant bacterial phylum in all samples. Lactic acid bacteria, namely Lactobacillus and L. plantarum were the predominant bacteria at genus and species levels. Fungi had overall weak correlations with physiochemical attributes, several bacterial species significantly correlated with physiochemical attributes, including Lactobacillus plantarum, Lactobacillus acetotolerans, and Weissella cibaria. Overall, this study identified key microbial communities and discussed their functional roles that could contribute to consistent production of high-quality Chongqing radish paocai.
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Affiliation(s)
- Yanli Yang
- School of Food Science, Southwest University, Beibei 400700, Chongqing, China; National Teaching Demonstration Center of Food Science and Engineering of Southwest University, Southwest University, Beibei 400700, Chongqing, China
| | - Ying Fan
- General Mills. Inc. Minneapolis, MN 55426, USA
| | - Ting Li
- School of Food Science, Southwest University, Beibei 400700, Chongqing, China
| | - Yang Yang
- School of Food Science, Southwest University, Beibei 400700, Chongqing, China
| | - Fankun Zeng
- School of Food Science, Southwest University, Beibei 400700, Chongqing, China
| | - Hongwei Wang
- School of Food Science, Southwest University, Beibei 400700, Chongqing, China
| | - Huayi Suo
- School of Food Science, Southwest University, Beibei 400700, Chongqing, China
| | - Jiajia Song
- School of Food Science, Southwest University, Beibei 400700, Chongqing, China
| | - Yu Zhang
- School of Food Science, Southwest University, Beibei 400700, Chongqing, China; National Teaching Demonstration Center of Food Science and Engineering of Southwest University, Southwest University, Beibei 400700, Chongqing, China.
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25
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Sha J, Song J, Huang Y, Zhang Y, Wang H, Zhang Y, Suo H. Inhibitory Effect and Potential Mechanism of Lactobacillus plantarum YE4 against Dipeptidyl Peptidase-4. Foods 2021; 11:foods11010080. [PMID: 35010205 PMCID: PMC8750294 DOI: 10.3390/foods11010080] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2021] [Accepted: 12/25/2021] [Indexed: 12/23/2022] Open
Abstract
This study investigated the inhibitory effect and mechanism of 12 LAB strains isolated from Chinese fermented foods on dipeptidyl peptidase-4 (DPP-4) using the Caco-2 cell model. The results showed that the inhibitory effect of cell-free extracts (CFEs) collected from each LAB strain on DPP-4 was higher than that of the cell-free excretory supernatants. The CFEs from Lactobacillus plantarum YE4 (YE4-CFE) exhibited the strongest DPP-4 inhibitory activity (24.33% inhibition). Furthermore, YE4-CFE altered the TNF and MAPK signaling pathways. Additionally, the YE4-CFE ultrafiltration fraction (<3 kDa) displayed a similar DPP-4 inhibitory activity to YE4-CFE. UHPLC-MS/MS identified 19 compounds with a relative proportion of more than 1% in the <3 kDa fraction, and adenine, acetylcholine, and L-phenylalanine were the top three substances in terms of proportion. Altogether, the inhibitory effect of YE4-CFE on DPP-4 was associated with the TNF and MAPK signaling pathways, and with the high proportion of adenine, acetylcholine, and L-phenylalanine.
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Affiliation(s)
- Jia Sha
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Jiajia Song
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yechuan Huang
- College of Bioengineering, Jingchu University of Technology, Jingmen 448000, China
| | - Yuhong Zhang
- Institute of Food Sciences and Technology, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850000, China
| | - Hongwei Wang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yu Zhang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Huayi Suo
- College of Food Science, Southwest University, Chongqing 400715, China
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26
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Huang Y, Zhang X, Suo H. Interaction between β-lactoglobulin and EGCG under high-pressure by molecular dynamics simulation. PLoS One 2021; 16:e0255866. [PMID: 34932559 PMCID: PMC8691620 DOI: 10.1371/journal.pone.0255866] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2021] [Accepted: 11/29/2021] [Indexed: 11/19/2022] Open
Abstract
The binding between β-lactoglobulin and epigallocatechin gallate (EGCG) under the pressure of 600 MPa was explored using molecular docking and molecular dynamics (MD) simulation. EGCG bound mainly in two regions with site 1 in internal cavity of the β-barrel and site 2 on the surface of protein. 150 ns MD was performed starting from the structure with the optimal binding energy at the two sites in molecular docking, respectively. It was found that the protein fluctuated greatly when small molecule bound to site 2 at 0.1 MPa, and the protein fluctuation and solvent accessible surface area became smaller under high-pressure. The binding of small molecules made the protein structure more stable with increasing of α-helix and β-sheet, while high-pressure destroyed α-helix of protein. The binding energy of small molecules at site 1was stronger than that at site 2 under 0.1 MPa, with stronger van der Waals and hydrophobic interaction at site 1 while more hydrogen bonds were present at site 2. The binding energy of both sites weakened under high-pressure, especially at site 1, causing the binding force to be weaker at site 1 than that at site 2 under high-pressure.
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Affiliation(s)
- Yechuan Huang
- College of Bioengineering, Jingchu University of Technology, Jingmen, PR China
- * E-mail: ,
| | - Xicai Zhang
- College of Bioengineering, Jingchu University of Technology, Jingmen, PR China
| | - Huayi Suo
- College of Food Science, Southwest University, Chongqing, PR China
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27
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Wang G, Song J, Huang Y, Li X, Wang H, Zhang Y, Suo H. Lactobacillus plantarum SHY130 isolated from yak yogurt attenuates hyperglycemia in C57BL/6J mice by regulating the enteroinsular axis. Food Funct 2021; 13:675-687. [PMID: 34935020 DOI: 10.1039/d1fo02387j] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Diabetes, one of the most serious and common chronic metabolic diseases affecting people worldwide in the 21st century, has become a major problem that needs to be addressed urgently. This study was designed to elucidate the anti-diabetic effect of yak yogurt-derived Lactobacillus (L.) plantarum SHY130 on C57BL/6J mice fed high-fat diet and streptozotocin (HFD/STZ), and the potential regulatory mechanisms involved. Mice were divided into 3 groups: normal control, diabetes, and diabetes treated with L. plantarum SHY130 (SHY130). Treatment with L. plantarum SHY130 had a regulatory effect on blood glucose and clearly ameliorated insulin resistance in T2DM mice. L. plantarum SHY130 inhibited the reduction in β-cell mass and α-cell proliferation in the pancreas and increased the expression of the short-chain fatty acid (SCFA) receptors GPR43 and GPR41 in the colon of T2DM mice. Furthermore, L. plantarum SHY130 treatment readjusted intestinal flora structure, enhanced the abundance of SCFA-producing bacteria, such as Faecalibaculum, Odoribacter, Alistipes, and increased the levels of SCFAs in diabetic mice. In summary, L. plantarum SHY130 ameliorated hyperglycemia in HFD/STZ-induced diabetic mice by regulating the enteroinsular axis.
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Affiliation(s)
- Guangqi Wang
- College of Food Science, Southwest University, Chongqing 400715, China.
| | - Jiajia Song
- College of Food Science, Southwest University, Chongqing 400715, China.
| | - Yechuan Huang
- College of Bioengineering, Jingchu University of Technology, Jingmen 448000, China
| | - Xueqiong Li
- Chongqing Agricultural Product Quality and Safety Center, Chongqing 400020, China
| | - Hongwei Wang
- College of Food Science, Southwest University, Chongqing 400715, China.
| | - Yu Zhang
- College of Food Science, Southwest University, Chongqing 400715, China.
| | - Huayi Suo
- College of Food Science, Southwest University, Chongqing 400715, China.
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28
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Xu C, Liu W, Sun B, Zhang S, Zhang S, Yang Y, Lei Y, Chang L, Xie P, Suo H. Multi-Omics Analysis Reveals a Dependent Relationship Between Rumen Bacteria and Diet of Grass- and Grain-Fed Yaks. Front Microbiol 2021; 12:642959. [PMID: 34421832 PMCID: PMC8377600 DOI: 10.3389/fmicb.2021.642959] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Accepted: 07/20/2021] [Indexed: 11/13/2022] Open
Abstract
Current information on the differences between rumen bacteria and metabolites of the grass-fed and grain-fed yaks is limited. Understanding the composition and alterations of rumen microbial metabolites is important to clarify its potential role in grass-fed and grain-fed systems. The aim of this research was to explore the influence of different production systems on the functional attributes and metabolites in the rumen microbiota of yak using genomics (Illumina MiSeq sequencing of the 16S rRNA gene) and untargeted metabolomics (UHPLC-QTOF-MS). Rumen samples were obtained from grass-fed (C), grain-fed for 3-month (G3), and grain-fed for 6-month yaks (G6). Results showed that the grain-fed yaks presented a lower rumen bacterial richness and diversity when compared to grass-fed yaks. Bacteroidota, Firmicutes, and Fibrobacterota were the main bacterial phyla. At the phylum and genus level, the grass-fed yaks significantly increased the abundance of Fibrobacterota and Fibrobacter (p < 0.05), respectively. The metabolomics analysis revealed that the metabolite profiles differed among the three groups. Compared with the grass-fed group, grain feeding significantly increased azelaic acid, hypoxanthine, uridine, L-phenylalanine, anserine, and decreased alpha-linolenic acid, adenine. Pathway enrichment analysis showed significant differences in metabolic pathways among all comparison groups, but the glycerophospholipid metabolism and alpha-linolenic acid metabolism pathway were common key metabolic pathways. This study showed that the combined analysis of microbiota and metabolites could distinguish different production systems and the fattening time of yaks, providing novel insights for us to understand the function of the rumen bacteria.
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Affiliation(s)
- Chenchen Xu
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Wenwen Liu
- College of Food Science, Southwest University, Chongqing, China
| | - Baozhong Sun
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Songshan Zhang
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Shou Zhang
- College of Agriculture and Animal Husbandry, Qinghai University, Xining, China
| | - Yuanli Yang
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yuanhua Lei
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Lan Chang
- College of Agriculture and Animal Husbandry, Qinghai University, Xining, China
| | - Peng Xie
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Huayi Suo
- College of Food Science, Southwest University, Chongqing, China
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29
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Liu W, Wang Q, Song J, Xin J, Zhang S, Lei Y, Yang Y, Xie P, Suo H. Comparison of Gut Microbiota of Yaks From Different Geographical Regions. Front Microbiol 2021; 12:666940. [PMID: 34163445 PMCID: PMC8216380 DOI: 10.3389/fmicb.2021.666940] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2021] [Accepted: 05/12/2021] [Indexed: 11/17/2022] Open
Abstract
Gut microbiota are closely linked to host health and adaptability to different geographical environments. However, information on the influence of different geographical conditions on the intestinal microbiota of yaks is limited. In this study, 18 yak fecal samples were collected from three regions of China, namely Shangri-la, Lhasa, and Yushu, and were analyzed via high-throughput sequencing. The alpha diversity, as measured by the Shannon, ACE, and Chao indices, was the highest in the Shangri-la samples. Principal coordinate analysis detected significant differences in the composition of the intestinal microbiota of yaks from different regions. A total of six phyla, 21 families, and 29 genera were identified in the fecal samples. The dominant phyla in the samples were Firmicutes and Bacteroidetes, and the most abundant family was Ruminococcaceae. In addition, Ruminococcaceae_UCG-005 was the predominant genus and was more abundant in Yushu samples than in other samples. However, the predicted functional gene composition of the gut microbiota of yaks from different regions was similar. Our results revealed that geographical conditions influence the diversity and composition of the intestinal microbiota of yaks.
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Affiliation(s)
- Wenwen Liu
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China.,College of Food Science, Southwest University, Chongqing, China
| | - Qiang Wang
- College of Food Science, Southwest University, Chongqing, China
| | - Jiajia Song
- College of Food Science, Southwest University, Chongqing, China
| | - Jinwei Xin
- State Key Laboratory of Hulless Barley and Yak Germplasm Resources and Genetic Improvement, Lhasa, China.,Institute of Animal Science and Veterinary, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa, China
| | - Songshan Zhang
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yuanhua Lei
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yuanli Yang
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Peng Xie
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Huayi Suo
- College of Food Science, Southwest University, Chongqing, China
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30
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Song J, Li Y, Li J, Wang H, Zhang Y, Suo H. Lactobacillus rhamnosus 2016SWU.05.0601 regulates immune balance in ovalbumin-sensitized mice by modulating expression of the immune-related transcription factors and gut microbiota. J Sci Food Agric 2020; 100:4930-4939. [PMID: 32478427 DOI: 10.1002/jsfa.10554] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/22/2020] [Revised: 05/13/2020] [Accepted: 06/01/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Probiotics regulate host immune balance, which may reduce immune-related diseases. The effects and mechanisms of Lactobacillus rhamnosus 2016SWU.05.0601 (Lr-0601) on the immune response in ovalbumin (OVA)-sensitized mice were explored. RESULTS Lr-0601 reduced serum immunoglobulin (Ig)E and OVA-IgE and attenuated the alteration in lung pathology in OVA-sensitized mice. Lr-0601 blocked OVA-induced up-regulation in serum T helper (Th) 2 and Th17 cytokines but increased the serum levels of Th1 and regulatory T (Treg) cytokines in OVA-sensitized mice. OVA also markedly reduced the protein levels of spleen T-box transcription factor and forkhead/winged helix transcription factor p3, leading to the reduced mRNA expression of interferon-γ and interleukin (IL)-10. By contrast, OVA markedly increased the protein expression of spleen GATA-binding protein 3 and retinoid-related orphan receptor γt, as well as the mRNA expression of spleen IL-4 and IL-17. These changes induced by OVA were reversed by Lr-0601. Moreover, Lr-0601 helped alleviate OVA-induced intestinal microbiota dysbiosis. A correlation was found between specific genera and immune-associated cytokines. CONCLUSION The combined results indicate that Lr-0601 modulated the balance of Th1/Th2 and Treg/Th17 in OVA-sensitized mice, which was associated with the regulation of immune-related transcription factors and gut microbiota. Lr-0601 can potentially be used as a probiotic for preventing immune-related diseases. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Jiajia Song
- College of Food Science, Southwest University, Chongqing, China
| | - Yang Li
- College of Food Science, Southwest University, Chongqing, China
| | - Jian Li
- College of Life Science and Technology, Southwest Minzu University, Chengdu, China
| | - Hongwei Wang
- College of Food Science, Southwest University, Chongqing, China
| | - Yu Zhang
- College of Food Science, Southwest University, Chongqing, China
| | - Huayi Suo
- College of Food Science, Southwest University, Chongqing, China
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31
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Abstract
Mitochondria control various processes in cellular metabolic homeostasis, such as adenosine triphosphate production, generation and clearance of reactive oxygen species, control of intracellular Ca2+ and apoptosis, and are thus a critical therapeutic target for metabolic syndrome (MetS). The mitochondrial targeted antioxidant mitoquinone (MitoQ) reduces mitochondrial oxidative stress, prevents impaired mitochondrial dynamics, and increases mitochondrial turnover by promoting autophagy (mitophagy) and mitochondrial biogenesis, which ultimately contribute to the attenuation of MetS conditions, including obesity, insulin resistance, hypertension and cardiovascular disease. The regulatory effect of MitoQ on mitochondrial homeostasis is mediated through AMPK and its downstream signaling pathways, including MTOR, SIRT1, Nrf2 and NF-κB. However, there are few reviews focusing on the critical role of MitoQ as a therapeutic agent in the treatment of MetS. The purpose of this review is to summarize the mitochondrial role in the pathogenesis of MetS, especially in obesity and type 2 diabetes, and discuss the effect and underlying mechanism of MitoQ on mitochondrial homeostasis in MetS.
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Affiliation(s)
- Jing Yang
- Chongqing Engineering Research Center for Processing & Storage of Distinct Agricultural Products, Chongqing Technology and Business University, Chongqing, China.,Graduate School, Chongqing Technology and Business University, Chongqing, China
| | - Huayi Suo
- College of Food Science, Southwest University, Chongqing, China
| | - Jiajia Song
- College of Food Science, Southwest University, Chongqing, China
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32
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Wang X, Suo H, Gao Y, Du H, Fu Y, Sha S, Liu Y, Su X, An X, Guo X, Li Y, Tao J. Correlation between the hemoporfin-mediated photodynamic treatment response and the dermoscopy vascular pattern in patients with a port-wine stain: a prospective study. J Eur Acad Dermatol Venereol 2020; 34:2795-2801. [PMID: 32401355 DOI: 10.1111/jdv.16596] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2020] [Accepted: 04/20/2020] [Indexed: 11/30/2022]
Abstract
BACKGROUND Vascular targeted photodynamic therapy (PDT) is a novel and promising therapy for the treatment of port-wine stains (PWS). There has been little prior exploration to our knowledge of how the dermatological vascular pattern may predict the response to PDT. OBJECTIVES To analyse whether the vascular pattern classifications of PWS by dermoscopy can predict the efficacy of PDT. METHODS This prospective cohort study included 163 patients with a clinical diagnosis of PWS who were treated twice with hemoporfin-mediated photodynamic therapy (HMME-PDT) at two-month intervals and followed up for 6 months. The vascular manifestations of dermoscopy with PWS were independently classified into 8 categories by 3 dermatologists. Images of the lesions were taken using VISIA, and the vascular patterns were imaged by dermoscopy by the same investigator. Images were captured before and after each treatment. The efficacy was evaluated with pre- and post-treatment VISIA images, and correlations between efficacy and vascular patterns were analysed by four dermatologists in a blinded and independent manner, between 10 January 2019 and 11 December 2019. RESULTS In the dermoscopy images for the whole cohort, dotted and globular vessels (15.3%), short clubbed vessels (18.4%) and curved vessels (12.9%) were highly associated with cure and beneficial treatment effects. Pale halos surrounding brown dots (8.0%) and arborizing vessels (9.8%) were mainly correlated with skin lesion alleviation. Mixed vessels (12.9%), a grey-whitish veil (11.7%) and reticular patterns (11.0%) were mainly associated with no effect. The differences between each subgroup were statistically significant (P = 0.000). CONCLUSIONS There is a clear correlation between the efficacy of PDT and the dermoscopy pattern in patients with PWS. Dermoscopy may therefore provide very useful clinical information prior to treatment in these cases. In addition, the vascular manifestations of PWS determined by dermoscopy help to predict response to PDT and manage patient expectations.
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Affiliation(s)
- X Wang
- Department of Dermatology, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology (HUST), Wuhan, China.,Hubei Engineering Research Center for Skin Repair and Theranostics, Wuhan, China
| | - H Suo
- Department of Dermatology, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology (HUST), Wuhan, China.,Hubei Engineering Research Center for Skin Repair and Theranostics, Wuhan, China
| | - Y Gao
- Department of Dermatology, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology (HUST), Wuhan, China.,Hubei Engineering Research Center for Skin Repair and Theranostics, Wuhan, China
| | - H Du
- Department of Dermatology, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology (HUST), Wuhan, China.,Hubei Engineering Research Center for Skin Repair and Theranostics, Wuhan, China
| | - Y Fu
- Department of Dermatology, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology (HUST), Wuhan, China.,Hubei Engineering Research Center for Skin Repair and Theranostics, Wuhan, China
| | - S Sha
- Department of Dermatology, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology (HUST), Wuhan, China.,Hubei Engineering Research Center for Skin Repair and Theranostics, Wuhan, China
| | - Y Liu
- Department of Dermatology, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology (HUST), Wuhan, China.,Hubei Engineering Research Center for Skin Repair and Theranostics, Wuhan, China
| | - X Su
- Department of Dermatology, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology (HUST), Wuhan, China.,Hubei Engineering Research Center for Skin Repair and Theranostics, Wuhan, China
| | - X An
- Department of Dermatology, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology (HUST), Wuhan, China.,Hubei Engineering Research Center for Skin Repair and Theranostics, Wuhan, China
| | - X Guo
- Department of Dermatology, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology (HUST), Wuhan, China.,Hubei Engineering Research Center for Skin Repair and Theranostics, Wuhan, China
| | - Y Li
- Department of Dermatology, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology (HUST), Wuhan, China.,Hubei Engineering Research Center for Skin Repair and Theranostics, Wuhan, China
| | - J Tao
- Department of Dermatology, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology (HUST), Wuhan, China.,Hubei Engineering Research Center for Skin Repair and Theranostics, Wuhan, China
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33
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Ding Y, Chen B, Suo H, Tong H. The enzyme‐oriented regulation of theaflavin‐3, 3
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‐digallate synthesis and the accurate determination of its yield. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14429] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Yangping Ding
- College of Food Science Southwest University Chongqing 400715 China
| | - Bingcan Chen
- Department of Plant Sciences North Dakota State University Fargo ND 58108 USA
| | - Huayi Suo
- College of Food Science Southwest University Chongqing 400715 China
| | - Huarong Tong
- College of Food Science Southwest University Chongqing 400715 China
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34
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Qviller AJ, Qureishy T, Xu Y, Suo H, Mozhaev PB, Hansen JB, Vestgården JI, Johansen TH, Mikheenko P. Scaling Behavior of Quasi-One-Dimensional Vortex Avalanches in Superconducting Films. Sci Rep 2020; 10:5641. [PMID: 32221378 PMCID: PMC7101361 DOI: 10.1038/s41598-020-62601-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2020] [Accepted: 03/16/2020] [Indexed: 11/09/2022] Open
Abstract
Scaling behaviour of dynamically driven vortex avalanches in superconducting YBa2Cu3O7-δ films deposited on tilted crystalline substrates has been observed using quantitative magneto-optical imaging. Two films with different tilt angles are characterized by the probability distributions of avalanche size in terms of the number of moving vortices. It is found in both samples that these distributions follow power-laws over up to three decades, and have exponents ranging between 1.0 and 1.4. The distributions also show clear finite-size scaling, when the system size is defined by the depth of the flux penetration front - a signature of self-organized criticality. A scaling relation between the avalanche size exponent and the fractal dimension, previously derived theoretically from conservation of the number of magnetic vortices in the stationary state and shown in numerical simulations, is here shown to be satisfied also experimentally.
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Affiliation(s)
- A J Qviller
- nSolution AS, Maries gt. 6, 0368, Oslo, Norway.
| | - T Qureishy
- Department of Physics, University of Oslo, P. O. Box 1048 Blindern, 0316, Oslo, Norway
| | - Y Xu
- The Key Laboratory of Advanced Functional Materials, Ministry of Education, Beijing University of Technology, Beijing, 100022, China
- Department of Energy Conversion and Storage, Technical University of Denmark, Roskilde, 4000, Denmark
| | - H Suo
- The Key Laboratory of Advanced Functional Materials, Ministry of Education, Beijing University of Technology, Beijing, 100022, China
| | - P B Mozhaev
- Institute of Physics and Technology of the Russian Academy of Sciences, Moscow, 117218, Russia
| | - J B Hansen
- Department of Physics, Technical University of Denmark, Kongens Lyngby, DK-2800, Denmark
| | - J I Vestgården
- Department of Physics, University of Oslo, P. O. Box 1048 Blindern, 0316, Oslo, Norway
- Norwegian Defence Research Establishment (FFI), P. O. Box 25, 2027, Kjeller, Norway
| | - T H Johansen
- Department of Physics, University of Oslo, P. O. Box 1048 Blindern, 0316, Oslo, Norway
- Institute for Superconducting and Electronic Materials, University of Wollongong, Northfields Avenue, Wollongong, NSW, 2522, Australia
| | - P Mikheenko
- Department of Physics, University of Oslo, P. O. Box 1048 Blindern, 0316, Oslo, Norway
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35
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Long X, Song J, Zhao X, Zhang Y, Wang H, Liu X, Suo H. Silkworm pupa oil attenuates acetaminophen-induced acute liver injury by inhibiting oxidative stress-mediated NF-κB signaling. Food Sci Nutr 2020; 8:237-245. [PMID: 31993149 PMCID: PMC6977511 DOI: 10.1002/fsn3.1296] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2019] [Accepted: 11/05/2019] [Indexed: 12/14/2022] Open
Abstract
Acetaminophen (APAP) overdose causes severe hepatotoxicity and acute liver failure. The current study aims to investigate the protection effects of silkworm pupa oil (SPO) against acute hepatic injury in APAP-exposed Kunming mice. Our results showed that the liver index and the levels of serum alanine transaminase (ALT) and aspartate transaminase (AST) in mice subjected to APAP treatment were decreased by SPO. Supplement of SPO also restored hepatic histopathological alterations induced by APAP. The APAP-induced increase in proinflammatory cytokines, including TNF-α, IL-6, and IL-12, was reversed by SPO, which was mediated by the reduction of nuclear factor (NF)-κB p65 expression and the increase in the expression of IκB-α in liver tissue. Moreover, SPO inhibited APAP-triggered oxidative stress by decreasing MDA level and increasing the activities of SOD and GSH-Px. Collectively, SPO attenuated hepatic injury induced by APAP, which attributed to the suppression of oxidative stress-mediated NF-κB signaling. Our findings suggest that SPO supplementation may be potential strategy against acute hepatic injury.
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Affiliation(s)
- Xingyao Long
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- College of Food ScienceSouthwest UniversityChongqingChina
| | - Jiajia Song
- College of Food ScienceSouthwest UniversityChongqingChina
| | - Xin Zhao
- Chongqing Collaborative Innovation Center for Functional FoodChongqing University of EducationChongqingChina
| | - Yu Zhang
- College of Food ScienceSouthwest UniversityChongqingChina
| | - Hongwei Wang
- College of Food ScienceSouthwest UniversityChongqingChina
| | - Xinqi Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
| | - Huayi Suo
- College of Food ScienceSouthwest UniversityChongqingChina
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36
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Lan J, Wen J, Cao S, Yin T, Jiang B, Lou Y, Zhu J, An X, Suo H, Li D, Zhang Y, Tao J. The diagnostic accuracy of dermoscopy and reflectance confocal microscopy for amelanotic/hypomelanotic melanoma: a systematic review and meta‐analysis. Br J Dermatol 2019; 183:210-219. [DOI: 10.1111/bjd.18722] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 11/18/2019] [Indexed: 12/23/2022]
Affiliation(s)
- J. Lan
- Department of Dermatology Union HospitalTongji Medical College Huazhong University of Science and Technology Wuhan Hubei China
| | - J. Wen
- Department of Dermatology Union HospitalTongji Medical College Huazhong University of Science and Technology Wuhan Hubei China
| | - S. Cao
- School of Public Health Tongji Medical College Huazhong University of Science and Technology Wuhan Hubei China
| | - T. Yin
- Department of Biliary‐Pancreatic Surgery Affiliated Tongji Hospital Tongji Medical College Huazhong University of Science and Technology Wuhan Hubei China
| | - B. Jiang
- Department of Dermatology Union HospitalTongji Medical College Huazhong University of Science and Technology Wuhan Hubei China
| | - Y. Lou
- Department of Dermatology Union HospitalTongji Medical College Huazhong University of Science and Technology Wuhan Hubei China
| | - J. Zhu
- Department of Dermatology Union HospitalTongji Medical College Huazhong University of Science and Technology Wuhan Hubei China
| | - X. An
- Department of Dermatology Union HospitalTongji Medical College Huazhong University of Science and Technology Wuhan Hubei China
| | - H. Suo
- Department of Dermatology Union HospitalTongji Medical College Huazhong University of Science and Technology Wuhan Hubei China
| | - D. Li
- Department of Dermatology Union HospitalTongji Medical College Huazhong University of Science and Technology Wuhan Hubei China
| | - Y. Zhang
- Department of Dermatology Union HospitalTongji Medical College Huazhong University of Science and Technology Wuhan Hubei China
| | - J. Tao
- Department of Dermatology Union HospitalTongji Medical College Huazhong University of Science and Technology Wuhan Hubei China
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Qian Y, Li M, Wang W, Wang H, Zhang Y, Hu Q, Zhao X, Suo H. Effects of
Lactobacillus Casei
YBJ02 on Lipid Metabolism in Hyperlipidemic Mice. J Food Sci 2019; 84:3793-3803. [DOI: 10.1111/1750-3841.14787] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2018] [Revised: 07/19/2019] [Accepted: 07/28/2019] [Indexed: 01/15/2023]
Affiliation(s)
- Yu Qian
- Chongqing Collaborative Innovation Center for Functional Food and College of Biological and Chemical EngineeringChongqing Univ. of Education Chongqing 400067 China
| | - Mingyue Li
- College of Food ScienceSouthwest Univ. Chongqing 400715 China
| | - Wei Wang
- Academy of Animal Sciences and Veterinary MedicineQinghai Univ. Xining 810016 Qinghai China
| | - Hongwei Wang
- College of Food ScienceSouthwest Univ. Chongqing 400715 China
| | - Yu Zhang
- College of Food ScienceSouthwest Univ. Chongqing 400715 China
| | - Qiang Hu
- Bamboo Diseases and Pests Control and Resources Development Key Laboratory of Sichuan Province Leshan 614000 Sichuan China
| | - Xin Zhao
- College of Food ScienceSouthwest Univ. Chongqing 400715 China
| | - Huayi Suo
- College of Food ScienceSouthwest Univ. Chongqing 400715 China
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Liu W, Zhang M, Xie J, Wang H, Zhao X, Chen B, Suo H. Comparative analyses of microbial community diversities of Tibetan kefir grains from three geographic regions. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12616] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Wenwen Liu
- College of Food Science Southwest University Chongqing 400715 China
- Chongqing Collaborative Innovation Center for Functional Food Chongqing University of Education Chongqing 400067 China
| | - Meimei Zhang
- College of Food Science Southwest University Chongqing 400715 China
| | - Jie Xie
- College of Food Science Southwest University Chongqing 400715 China
| | - Hongwei Wang
- College of Food Science Southwest University Chongqing 400715 China
| | - Xin Zhao
- Chongqing Collaborative Innovation Center for Functional Food Chongqing University of Education Chongqing 400067 China
| | - Bingcan Chen
- Department of Plant Sciences North Dakota State University Fargo North Dakota 58108 USA
| | - Huayi Suo
- College of Food Science Southwest University Chongqing 400715 China
- Chongqing Collaborative Innovation Center for Functional Food Chongqing University of Education Chongqing 400067 China
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Long X, Zhao X, Wang W, Zhang Y, Wang H, Liu X, Suo H. Protective effect of silkworm pupa oil on hydrochloric acid/ethanol-induced gastric ulcers. J Sci Food Agric 2019; 99:2974-2986. [PMID: 30479041 DOI: 10.1002/jsfa.9511] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/04/2018] [Revised: 11/14/2018] [Accepted: 11/20/2018] [Indexed: 06/09/2023]
Abstract
BACKGROUND Silkworm pupae are a traditional Chinese food, rich in various saturated and unsaturated fatty acids. Unsaturated fatty acids have a certain protective effect against oxidative damage. The present study used an animal model to determine the protective effect of silkworm pupa oil on hydrochloric acid / ethanol-induced gastric ulcer. RESULTS Silkworm pupa oil is rich in unsaturated fatty acids, including palmitoleic acid 63.4 g kg-1 , oleic acid 249.1 g kg-1 , linoleic acid 47.0 g kg-1 , and linolenic acid 337.8 g kg-1 , whereas its unsaturated fatty acid content is 700 g kg-1 . Compared to a gastric ulcer control group, high and low doses of pupa oil reduced gastric ulcer area and gastric secretion, whereas gastric pH increased. It also increased serum antioxidant superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GSH-Px) levels, somatostatin (SST), and vasoactive intestinal peptide (VIP) levels, and reduced serum interleukin-6 (IL-6), interleukin-12 (IL-12), tumor necrosis factor (TNF-α), and interferon-γ (IFN-γ), motilin (MTL), and gastrin (GT) levels. RT-qPCR and western blot analyses indicated that silkworm pupa oil significantly increased CAT, GSH-Px, epidermal growth factor (EGF), Epidermal growth factor receptor (EGFR), vascular endothelial growth factor (VEGF), endothelial nitric oxide synthase (eNOS), Cu/Zn-SOD, Mn-SOD, and NF-kappa-B inhibitor-α (IκB-α) expression and lowered nuclear factor-kappa B (NF-κB), B-cell lymphoma-2 (Bcl-2), cyclooxygenase-2 (COX-2), and inducible nitric oxide synthase (iNOS) expression. CONCLUSION Silkworm pupa oil treatment reduced oxidative damage and inflammation in mice, and high-dose silkworm pupa oil was superior to low-dose silkworm pupa oil, following ranitidine. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Xingyao Long
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, P.R. China
- College of Food Science, Southwest University, Chongqing, P.R. China
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, P.R. China
| | - Xin Zhao
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, P.R. China
| | - Wei Wang
- Qinghai University, Xining, P.R. China
| | - Yu Zhang
- College of Food Science, Southwest University, Chongqing, P.R. China
| | - Hongwei Wang
- College of Food Science, Southwest University, Chongqing, P.R. China
| | - Xinqi Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, P.R. China
| | - Huayi Suo
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, P.R. China
- College of Food Science, Southwest University, Chongqing, P.R. China
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, P.R. China
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40
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Suo H, Liu S, Li J, Ding Y, Wang H, Zhang Y, Zhao X, Song JL. Lactobacillus paracasei ssp. paracasei YBJ01 reduced d-galactose–induced oxidation in male Kuming mice. J Dairy Sci 2018; 101:10664-10674. [DOI: 10.3168/jds.2018-14758] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2018] [Accepted: 08/08/2018] [Indexed: 12/14/2022]
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41
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Tang Y, Zhou X, Huang S, Li Y, Long M, Zhao X, Suo H, Zalán Z, Hegyi F, Du M. Microbial community analysis of different qualities of pickled radishes by Illumina MiSeq sequencing. J Food Saf 2018. [DOI: 10.1111/jfs.12596] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yanyan Tang
- College of Food Sciences, Southwest University Chongqing China
| | - Xianrong Zhou
- College of Food Sciences, Southwest University Chongqing China
| | - Shenglan Huang
- College of Food Sciences, Southwest University Chongqing China
| | - Yuzhu Li
- College of Food Sciences, Southwest University Chongqing China
| | - Mou Long
- College of Food Sciences, Southwest University Chongqing China
| | - Xin Zhao
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education Chongqing China
| | - Huayi Suo
- College of Food Sciences, Southwest University Chongqing China
| | - Zsolt Zalán
- Chinese‐Hungarian Cooperative Research Centre for Food Science, Southwest University Chongqing China
- Food Science Research Institute of National Agricultural Research and Innovation Center Budapest Hungary
| | - Ferenc Hegyi
- Chinese‐Hungarian Cooperative Research Centre for Food Science, Southwest University Chongqing China
- Food Science Research Institute of National Agricultural Research and Innovation Center Budapest Hungary
| | - Muying Du
- College of Food Sciences, Southwest University Chongqing China
- Chinese‐Hungarian Cooperative Research Centre for Food Science, Southwest University Chongqing China
- Chongqing Key Laboratory of Produce Processing and Storage, Southwest University Chongqing China
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Wang H, Zhang X, Suo H, Zhao X, Kan J. Aroma and flavor characteristics of commercial Chinese traditional bacon from different geographical regions. J SENS STUD 2018. [DOI: 10.1111/joss.12475] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Hongwei Wang
- College of Food Science; Southwest University; Chongqing China
- Chongqing Collaborative Innovation Center for Functional Food; Chongqing University of Education; Chongqing China
- Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing); Ministry of Agriculture; Chongqing China
| | - Xiao Zhang
- College of Food Science; Southwest University; Chongqing China
| | - Huayi Suo
- College of Food Science; Southwest University; Chongqing China
- Chongqing Collaborative Innovation Center for Functional Food; Chongqing University of Education; Chongqing China
- Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing); Ministry of Agriculture; Chongqing China
| | - Xin Zhao
- Chongqing Collaborative Innovation Center for Functional Food; Chongqing University of Education; Chongqing China
| | - Jianquan Kan
- College of Food Science; Southwest University; Chongqing China
- Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing); Ministry of Agriculture; Chongqing China
- China-Hungary Cooperative Research Centre for Food Science; Chongqing China
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43
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Zhao X, Song JL, Yi R, Li G, Sun P, Park KY, Suo H. Comparison of Antioxidative Effects of Insect Tea and Its Raw Tea (Kuding Tea) Polyphenols in Kunming Mice. Molecules 2018; 23:E204. [PMID: 29351230 PMCID: PMC6017035 DOI: 10.3390/molecules23010204] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2017] [Revised: 01/16/2018] [Accepted: 01/16/2018] [Indexed: 12/17/2022] Open
Abstract
Kudingcha is a traditional Chinese tea, and insect tea is a special drink produced by the metabolism of insect larvae using the raw Kuding tea. Insect tea polyphenols (ITP) and its raw tea (Kuding tea) polyphenols (KTP) are high-purity polyphenols extracted by centrifuge precipitation. The present study was designed to compare the antioxidative effects of insect tea polyphenols (ITP) and its raw tea (Kuding tea) polyphenols (KTP) on d-galactose-induced oxidation in Kunming (KM) mice. KM mice were treated with ITP (200 mg/kg) and KTP (200 mg/kg) by gavage, and vitamin C (VC, 200 mg/kg) was also used as a positive control by gavage. After determination in serum, liver and spleen, ITP-treated mice showed higher superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), and glutathione (GSH) activities and lower nitric oxide (NO), malonaldehyde (MDA) activities than VC-treated mice, KTP-treated mice and untreated oxidation mice (control group). By H&E section observation, the mice induced by d-galactose-induced oxidation showed more changes than normal mice, and oxidative damage appeared in liver and spleen tissues; ITP, VC and KTP improved oxidative damage of liver and spleen tissues, and the effects of ITP were better than VC and KTP. Using quantitative polymerase chain reaction (qPCR) and western blot experiments, it was observed that ITP could increase the mRNA and protein expression of neuronal nitric oxide synthase (nNOS), endothelial nitric oxide synthase (eNOS), manganese superoxide dismutase (Mn-SOD), cupro/zinc superoxide dismutase (Cu/Zn-SOD), catalase (CAT), heme oxygenase-1 (HO-1), nuclear factor erythroid 2 related factor 2 (Nrf2), gamma glutamylcysteine synthetase (γ-GCS), and NAD(P)H:quinone oxidoreductase 1 (NQO1) and reduce inducible nitric oxide synthase (iNOS) expression in liver and spleen tissues compared to the control group. These effects were stronger than for VC and KTP. Both ITP and KTP had good antioxidative effects, and after the transformation of insects, the effects of ITP were better than that of KTP and even better than VC. Thus, ITP can be used as an antioxidant and anti-ageing functional food.
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Affiliation(s)
- Xin Zhao
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China.
- Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing 400067, China.
- Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing 400067, China.
- College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China.
| | - Jia-Le Song
- Department of Nutrition and Food Hygiene, School of Public Health, Guilin Medical University, Guilin 541004, Guangxi, China.
| | - Ruokun Yi
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China.
- Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing 400067, China.
- Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing 400067, China.
- College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China.
| | - Guijie Li
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China.
- Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing 400067, China.
- Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing 400067, China.
- College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China.
| | - Peng Sun
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China.
- Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing 400067, China.
- Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing 400067, China.
- College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China.
| | - Kun-Young Park
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China.
- Department of Food Science and Biotechnology, Cha University, Seongnam 13488, Gyeongghi-do, Korea.
| | - Huayi Suo
- College of Food Science, Southwest University, Chongqing 400715, China.
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Ding Y, Chen B, Gao Z, Suo H, Xiao H. Pre-treated theaflavin-3,3'-digallate has a higher inhibitory effect on the HCT116 cell line. Food Nutr Res 2017; 61:1400340. [PMID: 29200992 PMCID: PMC5700489 DOI: 10.1080/16546628.2017.1400340] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2017] [Accepted: 10/31/2017] [Indexed: 01/18/2023] Open
Abstract
The pro-apoptotic and inhibitory effects of the aflavin-3,3′-digallate (TFDG), which is the typical pigment in black tea, have been demonstrated in many cancer cell lines. However, TFDG is not stable in general culture conditions. So, to what extent TFDG or which degradation products of TFDG play an antitumor role is still unclear. In this study, we evaluated the effect of different treatments of TFDG on HCT116 cells. Compared with the control, both TFDG and O-TFDG (the TFDG that was pre-incubated in an incubator at 37°C for 3 hbefore adding into 96-well plates) significantly inhibited HCT116 cell growth. However, pre-treated TFDG was far better than TFDG. The IC50 values of TFDG and O-TFDG-3 were 17.26 μM and 8.98 μM, respectively (the cells were treated by O-TFDG for only 3 h, after which the media were replaced by fresh media for another 69 h incubation). Cell-cycle analysis revealed that 20 μM of O-TFDG and O-TFDG-3 caused cell-cycle arrest at G2 phase in HCT116 cells. Western blot analysis also demonstrated that the anti-inflammatory effect of O-TFDG-3 is stronger than that of TFDG by decreasing COX-2 and iNOS. On the other hand, O-TFDG induced HCT116 cells apoptosis mainly by increasing the expression of p53, p21, and cleaved caspase-3. The current study demonstrated that O-TFDG had a higher inhibitory effect on HCT116 cells than TFDG, and sowe may inferfromthis that the degradation products of TFDG play a key role against tumors.
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Affiliation(s)
- Yangping Ding
- College of Food Science, Southwest University, Chongqing, China.,Department of Food Science, University of Massachusetts, Amherst, MA, USA
| | - Bingcan Chen
- Department of Plant Sciences, North Dakota State University, Fargo, ND, USA
| | - Zili Gao
- Department of Food Science, University of Massachusetts, Amherst, MA, USA
| | - Huayi Suo
- College of Food Science, Southwest University, Chongqing, China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, MA, USA
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Chen X, Zhao X, Wang H, Yang Z, Li J, Suo H. Prevent Effects of Lactobacillus Fermentum HY01 on Dextran Sulfate Sodium-Induced Colitis in Mice. Nutrients 2017; 9:nu9060545. [PMID: 28587089 PMCID: PMC5490524 DOI: 10.3390/nu9060545] [Citation(s) in RCA: 71] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2017] [Revised: 05/19/2017] [Accepted: 05/23/2017] [Indexed: 12/22/2022] Open
Abstract
The aim of this study is to assess the preventive effects of Lactobacillus fermentum HY01 (LF-HY01) to dextran sulfate sodium induced-colitis. We observed the ratio of colon weight to its length, colon pathological changes, and the concentrations of pro-inflammatory factors (IFN-γ, IL-12, TNFα, and IL-6) in serum. We also took account of the protein levels of IκBα, NF-κB p65, iNOS, and COX-2, and we measured the best effects of different doses of Lactobacillus fermentum HY01 (low dose group was 109 CFU/kg·bw, high dose group was 1010 CFU/kg·bw) on dextran sulfate sodium-induced colitis mice. The results were remarkable, suggesting that Lactobacillus fermentum HY01 had significant preventive effects in dextran sulfate sodium induced-colitis; simultaneously, the high dose group showed the best results among other groups. It can effectively alleviate the shortened colon length, reduce the ratio of colon weight to its length, reduce edema, inflammatory cells infiltration, and colon mucosa injury, and play an important role in the down-regulation of concentrations of pro-inflammatory factors (IFN-γ, IL-12, TNFα, and IL-6). Above all, Lactobacillus fermentum HY01 shows promising prevention for IκBα degradation, inhibition of NF-κB p65 phosphorylation cascades, and decreases the protein levels of iNOS and COX-2 as well.
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Affiliation(s)
- Xiaoyong Chen
- College of Food Science, Southwest University, Chongqing 400715, China.
- Chongqing Engineering Research Center of Regional Food, Chongqing 400715, China.
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China.
| | - Xin Zhao
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China.
| | - Hongwei Wang
- College of Food Science, Southwest University, Chongqing 400715, China.
- Chongqing Engineering Research Center of Regional Food, Chongqing 400715, China.
| | - Zelin Yang
- Chongqing Proviencial center for Animal Disease Control and Precention, Chongqing 401120, China.
| | - Jian Li
- College of Life Science and Technology, Southwest University for Nationalities, Chengdu 610041, China.
| | - Huayi Suo
- College of Food Science, Southwest University, Chongqing 400715, China.
- Chongqing Engineering Research Center of Regional Food, Chongqing 400715, China.
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Chen X, Zhao X, Qian Y, Li J, Chen L, Chen J, Zhang Y, Suo H. Screening and identification of lactic acid bacteria strains with high acid-producing from traditional fermented yak yogurt. BIO Web Conf 2017. [DOI: 10.1051/bioconf/20170803002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
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47
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Suo H, Sun P, Wang C, Peng D, Zhao X. Apoptotic effects of insect tea in HepG2 human hepatoma cells. CyTA - Journal of Food 2016. [DOI: 10.1080/19476337.2015.1076521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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48
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Wang R, Feng X, Zhu K, Zhao X, Suo H. Preventive activity of banana peel polyphenols on CCl 4-induced experimental hepatic injury in Kunming mice. Exp Ther Med 2016; 11:1947-1954. [PMID: 27168833 DOI: 10.3892/etm.2016.3155] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2014] [Accepted: 07/13/2015] [Indexed: 12/27/2022] Open
Abstract
The aim of the present study was to evaluate the preventive effects of banana peel polyphenols (BPPs) against hepatic injury. Mice were divide into normal, control, 100 mg/kg and 200 mg/kg banana peel polyphenol and silymarin groups. All the mice except normal mice were induced with hepatic damage using CCl4. The serum and tissue levels of mice were determined by a kit and the tissues were further examined by reverse transcription-quantitative polymerase chain reaction (RT-qPCR) and western blot analysis. BPPs reduced the serum levels of aspartate aminotransferase, alanine aminotransferase and lactate dehydrogenase in a CCl4-induced mouse model of hepatic injury. Furthermore, BPPs reduced the levels of malondialdehyde and triglyceride, while increasing glutathione levels in the serum and liver tissues of mice. In addition, the effects of 200 mg/kg treatment were more evident, and these effects were comparable to those of the drug silymarin. Serum levels of the cytokines, interleukin (IL)-6, IL-12, tumor necrosis factor (TNF)-α and interferon-γ, were reduced in the mice treated with BPPs compared with injury control group mice, and these levels were comparable to those of the normal and silymarin-treated groups. Histopathological examination indicated that BPPs were able to reduce the extent of CCl4-induced liver tissue injury and protect the liver cells. Furthermore, the mRNA and protein expression levels of the inflammation-associated factors cyclooxygenase-2, nitric oxide synthase, TNF-α and IL-1β were reduced in mice treated with BPPs compared with the control group mice. Mice that received 200 mg/kg BPP exhibited reduced expression levels of these factors compared with mice that received 100 mg/kg BPP. In conclusion, the results of the present study suggested that BPPs exert a good preventive effect against hepatic injury.
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Affiliation(s)
- Rui Wang
- Chongqing Collaborative Innovation Center of Functional Food, Chongqing University of Education, Chongqing 400067, P.R. China; Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, P.R. China
| | - Xia Feng
- Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, P.R. China
| | - Kai Zhu
- Chongqing Collaborative Innovation Center of Functional Food, Chongqing University of Education, Chongqing 400067, P.R. China; Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, P.R. China
| | - Xin Zhao
- Chongqing Collaborative Innovation Center of Functional Food, Chongqing University of Education, Chongqing 400067, P.R. China; Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, P.R. China
| | - Huayi Suo
- College of Food Science, Southwest University, Chongqing 400715, P.R. China
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Zhao X, Qian Y, Suo H, Du M, Li G, Liu Z, Li J. Preventive Effect of Lactobacillus fermentum Zhao on Activated Carbon-Induced Constipation in Mice. J Nutr Sci Vitaminol (Tokyo) 2016; 61:131-7. [PMID: 26052143 DOI: 10.3177/jnsv.61.131] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
The aim of this study was to investigate the effects of Lactobacillus fermentum Zhao (LF-Zhao) on activated carbon-induced constipation in ICR mice. ICR mice were administered lactic acid bacteria by gavage for 9 d. Body weight, diet intake, drinking amount, stool status, gastrointestinal transit distance and stool time, in addition to motilin (MTL), gastrin (Gas), endothelin (ET), somatostatin (SS), acetylcholinesterase (AChE), substance P (SP) and vasoactive intestinal peptide (VIP) levels in serum were monitored to evaluate the preventive effects of LF-Zhao on constipation. Bisacodyl, a laxative drug, was used as a positive control. Times to the first black stool for normal (untreated), control (no lactic acid bacteria treatment but activated carbon treated), bisacodyl-treated and L. delbrueckii subsp. bulgaricus (LB), LF-Zhao (L) (low concentration of 1×10(8) CFU/mL)- and LF-Zhao (H) (high concentration of 1×10(9) CFU/mL)-treated mice induced by activated carbon were 90, 218, 117, 180, 169 and 156 min, respectively. Following the consumption of LB, LF-Zhao (L) and LF-Zhao (H) or the oral administration of bisacodyl, the gastrointestinal transit distances were reduced by 55.2%, 61.3%, 70.6% and 94.6%, respectively. The serum levels of MTL, Gas, ET, AChE, SP and VIP were significantly increased and the serum levels of SS were reduced in the mice treated with LF-Zhao compared with those in the control mice (p<0.05). These results demonstrated that lactic acid bacteria demonstrate preventive effects on mouse constipation and that LF-Zhao alleviated constipation symptoms better than LB.
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Affiliation(s)
- Xin Zhao
- Department of Biological and Chemical Engineering, Chongqing University of Education
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Suo H, Qian Y, Feng X, Wang H, Zhao X, Song JL. Free Radical Scavenging Activity and Cytoprotective Effect of Soybean Milk Fermented with L
actobacillus Fermentum
Zhao. J Food Biochem 2015. [DOI: 10.1111/jfbc.12223] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Huayi Suo
- College of Food Science; Southwest University; Chongqing China
| | - Yu Qian
- Department of Biological and Chemical Engineering
- Chongqing Collaborative Innovation Center of Functional Food; Chongqing University of Education; Chongqing 400067 China
| | - Xia Feng
- Department of Biological and Chemical Engineering
- Chongqing Collaborative Innovation Center of Functional Food; Chongqing University of Education; Chongqing 400067 China
| | - Hongwei Wang
- College of Food Science; Southwest University; Chongqing China
| | - Xin Zhao
- Department of Biological and Chemical Engineering
- Chongqing Collaborative Innovation Center of Functional Food; Chongqing University of Education; Chongqing 400067 China
| | - Jia-Le Song
- Department of Nutrition and Food Hygiene; School of Public Health; Gulin Medical University; 109 North 2nd Huan Cheng Road Gulin Guangxi 541004 China
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