Inflammation plays an important role in the occurrence and development of many inflammatory diseases.The purpose of this study was to evaluate the anti-inflammatory effect and metabolic behavior of the dual targeting ...Inflammation plays an important role in the occurrence and development of many inflammatory diseases.The purpose of this study was to evaluate the anti-inflammatory effect and metabolic behavior of the dual targeting procyanidins(PC)nanoparticles on lipopolysaccharide(LPS)-stimulated inflammatory macrophages by metabolomics method.The double-targeting PC nanoparticles could specifi cally target both the CD44 receptor and mitochondria,while the single targeting PC-loaded nanoparticles that could target the CD44 receptor on the surface of macrophages.The double-targeting PC nanoparticles had better inhibitory effect than single-targeting PC nanoparticles on the leakage of lactate dehydrogenase and reactive oxygen species overexpression induced by LPS.Amino acid metabolism,energy metabolism and purine metabolism were disordered in LPS-treated group,and metabolic pathway analysis indicated that the double-targeting PC nanoparticles reversed some of LPS impacts.The changes of these potential biomarkers and their corresponding pathways are helpful to further understand the mechanism of PC nanoparticles in alleviating inflammation,and promote their application in nutrition intervention.展开更多
To investigate the microbial diversity and the change of the flavor substances during the traditional natural persimmon vinegar fermentation,two group samples from alcohol fermentation stage(A)and acetic acid fermenta...To investigate the microbial diversity and the change of the flavor substances during the traditional natural persimmon vinegar fermentation,two group samples from alcohol fermentation stage(A)and acetic acid fermentation stage(B)were analyzed.The results showed that Burkholderia,Lactobacillus,Acetobacter,Komagataeibacter were the main bacteria,and the major fungi were Saccharomyces,Hanseniaspora,Hortaea,and Cladosporium at the genus level.The contents of flavonoids and polyphenols in B increased by 17.91%and 26.59%compared with A,respectively.The superoxide anion scavenging activity significantly increased by 20.15%.The contents of total free amino acids were 5709.99±410.36 mg/L and 5736.16±472.02 mg/L,and the total contents of 9 organic acids were 19.89±1.20 g/L and 33.77±2.49 g/L in samples A and B,respectively.Pearson correlation analysis showed that 11 flavor compounds were related to Lactobacillus and Leuconostoc;8 and 10 compounds were respectively related to Komagataeibacter and Acetobacter;13 and 19 flavor compounds were respectively associated with Saccharomyces and Monascus.Orthogonal Partial Least Square(OPLS)model showed that the contents of Leu,Lys,and lactic acid were mainly associated with fungi,andγ-aminobutyric acid(GABA)content was correlated with Lactobacillus,Acetobacter,Leuconostoc,and Saccharomyces.This study revealed the relationship between microbial diversity and flavor compounds in persimmon vinegar produced by spontaneous fermentation.The results can provide a theoretical support for the safety and health assessment of persimmon vinegar.展开更多
基金supported by the National Science Fund for Distinguished Young Scholars of China(31925031).
文摘Inflammation plays an important role in the occurrence and development of many inflammatory diseases.The purpose of this study was to evaluate the anti-inflammatory effect and metabolic behavior of the dual targeting procyanidins(PC)nanoparticles on lipopolysaccharide(LPS)-stimulated inflammatory macrophages by metabolomics method.The double-targeting PC nanoparticles could specifi cally target both the CD44 receptor and mitochondria,while the single targeting PC-loaded nanoparticles that could target the CD44 receptor on the surface of macrophages.The double-targeting PC nanoparticles had better inhibitory effect than single-targeting PC nanoparticles on the leakage of lactate dehydrogenase and reactive oxygen species overexpression induced by LPS.Amino acid metabolism,energy metabolism and purine metabolism were disordered in LPS-treated group,and metabolic pathway analysis indicated that the double-targeting PC nanoparticles reversed some of LPS impacts.The changes of these potential biomarkers and their corresponding pathways are helpful to further understand the mechanism of PC nanoparticles in alleviating inflammation,and promote their application in nutrition intervention.
基金This work was supported by the National Natural Science Foundation of China(grant number 31401672)Science and Technology Project of Henan Province(grant number 162102110056)Student Research Training Program of Henan University of Science and Technology(2021162).
文摘To investigate the microbial diversity and the change of the flavor substances during the traditional natural persimmon vinegar fermentation,two group samples from alcohol fermentation stage(A)and acetic acid fermentation stage(B)were analyzed.The results showed that Burkholderia,Lactobacillus,Acetobacter,Komagataeibacter were the main bacteria,and the major fungi were Saccharomyces,Hanseniaspora,Hortaea,and Cladosporium at the genus level.The contents of flavonoids and polyphenols in B increased by 17.91%and 26.59%compared with A,respectively.The superoxide anion scavenging activity significantly increased by 20.15%.The contents of total free amino acids were 5709.99±410.36 mg/L and 5736.16±472.02 mg/L,and the total contents of 9 organic acids were 19.89±1.20 g/L and 33.77±2.49 g/L in samples A and B,respectively.Pearson correlation analysis showed that 11 flavor compounds were related to Lactobacillus and Leuconostoc;8 and 10 compounds were respectively related to Komagataeibacter and Acetobacter;13 and 19 flavor compounds were respectively associated with Saccharomyces and Monascus.Orthogonal Partial Least Square(OPLS)model showed that the contents of Leu,Lys,and lactic acid were mainly associated with fungi,andγ-aminobutyric acid(GABA)content was correlated with Lactobacillus,Acetobacter,Leuconostoc,and Saccharomyces.This study revealed the relationship between microbial diversity and flavor compounds in persimmon vinegar produced by spontaneous fermentation.The results can provide a theoretical support for the safety and health assessment of persimmon vinegar.
