37 research outputs found
Ginger Stimulates Hematopoiesis via Bmp Pathway in Zebrafish
) has been widely used in traditional medicine; however, to date there is no scientific research documenting the potential of ginger to stimulate hematopoiesis. expression in the caudal hematopoietic tissue area. We further confirmed that Bmp/Smad pathway mediates this hematopoiesis promoting effect of ginger by using the Bmp-activated Bmp type I receptor kinase inhibitors dorsomorphin, LND193189 and DMH1.Our study provides a strong foundation to further evaluate the molecular mechanism of ginger and its bioactive components during hematopoiesis and to investigate their effects in adults. Our results will provide the basis for future research into the effect of ginger during mammalian hematopoiesis to develop novel erythropoiesis promoting agents
High-Range and High-Linearity 2D Angle Measurement System for a Fast Steering Mirror
In order to solve the problem of the insufficient range of the traditional fast mirror (FSM) angle measurement system in practical applications, a 2D large-angle FSM photoelectric angle measurement system based on the principle of diffuse reflection is proposed. A mathematical model of the angle measurement system is established by combining the physical properties of the diffuse reflecting plate, such as the rotation angle, rotation center, rotation radius, reflection coefficient and the radius of the diffuse reflecting surface. This paper proposes a method that optimizes the degree of nonlinearity based on this mathematical model. The system is designed and tested. The experimental results show that changing the diffuse reflection surface area can improve the nonlinearity of the angle measurement system effectively. When the radius of the diffuse reflection surface is 3.3 mm, the range is ±20°, the non-linearity is 0.74%, and the resolution can reach up to 2.3″. The system’s body is simple and compact. It is also capable of measuring a wider range of angles while linearity is guaranteed
The Role of Ultrasound in the Preparation of Zein Nanoparticles/Flaxseed Gum Complexes for the Stabilization of Pickering Emulsion
Ultrasound is one of the most commonly used methods to prepare Pickering emulsions. In the study, zein nanoparticles-flaxseed gum (ZNP-FSG) complexes were fabricated through various preparation routes. Firstly, the ZNP-FSG complexes were prepared either through direct homogenization/ultrasonication of the zein and flaxseed gum mixture or through pretreatment of zein and/or flaxseed gum solutions by ultrasonication before homogenization. The Pickering emulsions were then produced with the various ZNP-FSG complexes prepared. ZNP-FSG complexes and the final emulsions were then characterized. We found that the complex prepared by ultrasonication of zein as pretreatment followed by homogenization of the ZNP with FSG ((ZNPU-FSG)H) exhibited the smallest turbidity, highest absolute potential value, relatively small particle size, and formed the most stable complex particles. Meanwhile, complex prepared through direct ultrasonication plus homogenization on the mixture ((ZNP-FSG)HU) showed significantly decreased emulsifying properties and stability. Compared with the complex without ultrasonic treatment, the complex and emulsion, which prepared by ultrasonicated FSG were extremely unstable, and the phase separation phenomenon of the emulsion was observed 30 min after preparation. The above conclusions are also in line with the findings obtained from the properties of the corresponding emulsions, such as the droplets size, microstructure, freeze-thaw stability, and storage stability. It is, therefore, clear that to produce stable Pickering emulsion, ultrasonication should be avoided to apply together at the end of ZNP-FGS complex preparation. It is worth noticing that the emulsions prepared by complex with ultrasonicated zein (ZNPU-FSG)H are smaller, distributed more uniformly, and are able to encapsulate oil droplets well. It was found that the emulsions prepared with ZNPU-FSG remained stable without serum phase for 14 days and exhibited improved stability at low-temperature storage. The current study will provide guidance for the preparation of protein–polysaccharide complexes and Pickering emulsions for future work
Synergistic Inhibitory Effect of Multiple Polyphenols from Spice on Acrolein during High-Temperature Processing
Acrolein (ACR) is a toxic unsaturated aldehyde that is produced during food thermal processing. Here, we investigated the synergistic effect of polyphenols in binary, ternary, and quaternary combinations on ACR by the Chou–Talalay method, and then explored the synergistic effect of cardamonin (CAR), alpinetin (ALP), and pinocembrin (PIN) in fixed proportion from Alpinia katsumadai Hayata (AKH) combined with curcumin (CUR) in the model, and roasted pork using LC–MS/MS. Our results showed that their synergistic effect depended on the intensification of their individual trapping ACR activities, which resulted in the formation of more ACR adducts. In addition, by adding 1% AKH (as the carrier of CAR, ALP, and PIN) and 0.01% CUR (vs. 6% AKH single) as spices, more than 71.5% (vs. 54.0%) of ACR was eliminated in roast pork. Our results suggested that selective complex polyphenols can synergistically remove the toxic ACR that is produced in food processing
Quercetin Inhibits Advanced Glycation End Product Formation by Trapping Methylglyoxal and Glyoxal
Methylglyoxal (MGO) and glyoxal (GO)
not only are endogenous metabolites
but also exist in exogenous resources, such as foods, beverages, urban
atmosphere, and cigarette smoke. They have been identified as reactive
dicarbonyl precursors of advanced glycation end products (AGEs), which
have been associated with diabetes-related long-term complications.
In this study, quercetin, a natural flavonol found in fruits, vegetables,
leaves, and grains, could effectively inhibit the formation of AGEs
in a dose-dependent manner via trapping reactive dicarbonyl compounds.
More than 50.5% of GO and 80.1% of MGO were trapped at the same time
by quercetin within 1 h under physiological conditions. Quercetin
and MGO (or GO) were combined at different ratios, and the products
generated from this reaction were analyzed with LC-MS. Both mono-MGO
and di-MGO adducts of quercetin were detected in this assay using
LC-MS, but only tiny amounts of mono-GO adducts of quercetin were
found. Additionally, di-MGO adducts were observed as the dominant
product with prolonged incubation time. In the bovine serum albumin
(BSA)–MGO/GO system, quercetin traps MGO and GO directly and
then significantly inhibits the formation of AGEs
Elimination of Acrolein by Disodium 5′-Guanylate or Disodium 5′-Inosinate at High Temperature and Its Application in Roasted Pork Patty
Acrolein (ACR) is a highly active, simple unsaturated
aldehyde
found in various high-temperature processed foods. Its long-term accumulation
in the human body increases the risk of chronic diseases. Animal and
plant foodstuffs are rich in disodium 5′-guanylate (GMP) and
disodium 5′-inosinate (IMP), which are authorized flavor enhancers.
Herein, we used liquid chromatography with tandem mass spectrometry
to explore the reaction-active kinetics and pathway of the interaction
between GMP/IMP and ACR and validated it in roasted pork patties.
Our results suggested that GMP and IMP could efficiently eliminate
ACR by forming ACR adducts (GMP–ACR, IMP–ACR). In addition,
IMP exhibited a higher reaction rate, whereas GMP had a good trapping
capacity at a later stage. As carriers of GMP and IMP, dried mushrooms
and shrimp exhibited an effective ACR-trapping ability in the ACR
model and roasted pork patty individually and in combination. Adding
10% of dried mushroom or shrimp alone or 5% of dried mushroom and
shrimp in combination eliminated up to 53.9%, 55.8%, and 55.2% ACR
in a roasted pork patty, respectively. This study proposed a novel
strategy to eliminate the generation of ACR in roasted pork patties
by adding foodstuffs rich in GMP and IMP