Chronic inflammation is crucial for the pathological process of tumors due to increasing the infiltration of cytokines, growth factors, and chemokines to the tumor microenvironment. Phenolic ...compounds are considered natural remedies for inflammation and cancer. Mangiferin is a C-glycosyl xanthone that possesses numerous pharmacological activities. It has the potential to attenuate inflammation in different organs through the mechanisms of inhibiting pattern recognition receptors, regulating cell signaling pathways, activating autophagy, inhibiting the secretion of inflammatory mediators, and protecting intestinal barrier integrity, which in turn prevents cancer. In this review, the recent advances in the anti-inflammation and anti-cancer mechanisms of mangiferin as well as its safety and toxicity were summarized. The impacts of modified mangiferin and the synergic effects with other components were also discussed. Understanding the molecular targets of mangiferin is of great significance for its better application in the amelioration of inflammation-related diseases.
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•Mangiferin has the potential to attenuate inflammation in different organs.•Mangiferin regulates receptors, cell signalings, and cytokines.•Mangiferin activates autophagy and protects intestinal barrier integrity.•Mangiferin shows potential therapeutic capability for inflammation-related cancer.•A dose of mangiferin less than 2 g/kg BW/day is generally considered safe.
•Slit divergent ultrasound enhanced the glycation reaction between SPI and lentinan.•Ultrasound assisted Maillard reaction could enhance the utilization of SPI.•The secondary structure of conjugates ...was changed by ultrasound treatment.•Emulsion prepared by SPI-lentinan conjugates had better physical stability.
Effects of a novel slit divergent ultrasound (SDU) treatment on soybean protein isolate (SPI)-lentinan conjugates via Maillard reaction was investigated. Besides, the stability of emulsions prepared by SPI and SPI-lentinan conjugates (ultrasound and un-ultrasound) as emulsifiers was compared. The results showed that ultrasonic treatment (40 min) markedly increased the degree of grafting (26.48%) by 1.91 times comparing with traditional heating method (2 h, 13.89%). In addition, structural analysis showed that the conjugates obtained by SDU treatment changed the secondary structure and had higher surface hydrophobicity and fluorescence intensity than those obtained by traditional heating method. Apart from this, SDU treatment could significantly improve the functional properties (solubility, foaming, emulsifying capacity, thermal stability, and viscosity) of conjugates. Furthermore, the emulsions prepared by the SPI-lentinan conjugates (ultrasound) as emulsifiers possessed the highest stability against environmental stresses. Taken together, SDU-assisted heating could be an excellent method to improve the functional properties of conjugates.
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•Ultrasound decreased the size and distribution of AuNPs.•Ultrasound increased the yield and the anti-inflammatory activity of AuNPs.•AuNPs synthesized using citrus peel extract under ...ultrasound are stable.•The IC50 of AuNPs against nitric oxide was negatively correlated with ΔTPC.•Hesperidin is the major reductant in citrus peel extract for AuNPs synthesis.
Ultrasound and plant extract are two green approaches that have been used to synthesize gold nanoparticles (AuNPs); however, how the combination of ultrasound and citrus peel extract (CPE) affects the structure characteristics and the bioactivity of AuNPs remains unknown. Here we investigated the effects of ultrasound conditions on the particle size, stability, yield, phenolic encapsulation efficacy, and the anti-inflammatory activity of AuNPs. The results showed that temperature was positively correlated to the particle size and the anti-inflammatory activity of synthesized AuNPs. Increasing the power intensity significantly decreased the particle size, while increased the change of total phenolic content (ΔTPC) in the reaction mixture. The increase of ΔTPC caused the enhanced anti-inflammatory activity of AuNPs. The AuNPs synthesized with or without ultrasound treatment were characterized using UV–Vis, DLS, SEM, TEM, EDS, XRD, and FT-IR. The result verified the formation of negatively charged, spherical, stable, and monodispersed AuNPs. AuNPs synthesized with ultrasound (AuNPs-U) has smaller particle size (13.65 nm vs 16.80 nm), greater yield and anti-inflammatory activity (IC50, 82.91 vs 157.71 μg/mL) than its non-ultrasound counterpart (AuNPs-NU). HPLC analysis showed that hesperidin was the key reductant for the synthesis of AuNPs. AuNPs-U also inhibited the mRNA and protein expression of iNOS and COX-2 in the LPS-induced Raw 264.7 cells. Our research elucidates the relationship between the reaction conditions and the structure characteristics and the anti-inflammatory activity of AuNPs synthesized using CPE with the help of ultrasound, thereafter, provides a feasible and economic way to synthesize AuNPs that can be used to ameliorate inflammation.
•Moderate high intensity ultrasound (HIU) could affect the structure of proteins positively.•Potential mechanisms of HIU on functionality of proteins are elucidated clearly.•HIU combined with other ...methods can achieve synergistic modification effects.•Multi-mode HIU devices can overcome the shortcomings of traditional HIU devices.
High intensity ultrasound (HIU) is an efficient and green technology that has recently received enormous research attention for modification of food proteins. However, there are still several knowledge gaps in the possible mechanisms, synergistic effects of HIU with other strategies and improvement of HIU equipment that contribute to its application in the food industry. This review focuses on the recent research progress on the effects and potential mechanisms of HIU on the structure (including secondary and tertiary structure) and functionality (including solubility, emulsibility, foamability, and gelability) of proteins. Furthermore, the combination methods and innovations of HIU equipment for proteins modification in recent years are also detailed. Meanwhile, the possible future trends of food proteins modification by HIU are also considered and proposed.
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•Multimode ultrasound extraction raised the polysaccharide (LMP) yield efficiently.•The highest yield of LMP was achieved with 20/35 alternation ultrasound treatment.•The composition ...of LMP extracted by ultrasonic was arabinose, galactose, glucose.•Purified LMP treated with ultrasound exerted remarkable immunoregulatory activity.
This study evaluates the effect of multimodal ultrasound on the extraction efficiency and immunoregulatory activity of polysaccharides from Lepidium meyenii Walp. (LMP). The separation and purification of maca polysaccharides were investigated by the DEAE-52 cellulose column, and the monosaccharide compositions were identified by HPGPC. Their immune activity was analyzed by the secretion of cytokines (TNF-α and IL-6) from RAW 264.7 macrophage. The results showed that the optimal extraction conditions were energy aggregation alternation dual-frequency ultrasound (EADU) with frequency combinations of 20/35, extraction time of 15 min, material/water ratio of 1:10 g/mL, ultrasonic power intensity of 150 W/L, intermittent time ratio of 4 s/3 s, and extraction temperature of 50 ℃. The extraction rates of purified polysaccharides (US3) increased by 44.90%. The LMP extracted by EADU contained arabinose, galactose, and glucose in the molar ratios of 2.9:2.72:5.05. In addition, US3 promoted the release of TNF-α and IL-6 from RAW 264.7 better than RS3 (purified polysaccharides extracted by hot water), which indicated that US3 exerted remarkable immune activity. It could be an excellent functional additive in food or medicine.
To develop value-added antioxidants from the peel and seeds of pomegranate marc, a by-product after pomegranate juice processing, the effects of drying before extraction and processing parameters on ...the extraction kinetics and product properties were systematically studied using water as an environmental friendly solvent for the extraction. The results showed that the drying process did not significantly affect the yield, content, and activity of antioxidants from either the peel or seeds. The antioxidants extracted from the peel had higher yield and content than those from the seeds. The yield and content of antioxidants increased with reduced particle size and increased water/sample ratio and temperature, but antioxidant activity was low when extraction temperature was high. By considering the antioxidant activity and operation cost, the recommended extraction conditions were peel particle size of 0.2
mm, water/peel ratio of 50/1 (w/w), temperature of 25
°C, and extraction time of 2
min, which gave the high antioxidant yield (11.5%) and content (22.9%), and DPPH scavenging activity of 6.2
g/g. Kinetic models were successfully developed for describing the extraction processes with different processing parameters.
•The nutritional value of mysore thorn borer was determined and compared to mealworm larva and conventional food sources.•Mysore thorn borer is a good source of nutritional and functional ...compounds.•The nutritional content of mysore thorn borer is comparable to conventional livestock.•This study demonstrates the suitability of mysore thorn borer as alternative food source able to solve nutritional problems.
There is increasing interest in using insects as an alternative nutrient source and Mysore thorn borer (MTB) (Anoplophora chinensis) might have nutritional and functional relevance for humans. The nutritional composition of MTB (amino acids, fatty acids, and elements profiles) was examined and compared with mealworm larva (MWL) (Tenebrio molitor). MTB was found to contain 19 amino acids, including all essential amino acids. A total of 16 fatty acids were detected including polyunsaturated fatty acids (e.g. α-linolenic acid and linoleic acid). Moreover, MTB had a low n − 6/n − 3 ratio and contained some essential elements, such as iron, zinc, calcium, and potassium. These results demonstrated that MTB might be a potential source of nutritional compounds for human consumption.
•Sonication elevated taste compounds of soy sauce and lowered its NaCl content.•Sonication improved sensory quality of soy sauce and accelerated its maturation.•Sonication enhanced enzyme activities ...and reaction sites of moromi.
Sonication can significantly enhance amino acids (AAs) release to accelerate maturation during short-term and low-salt soy sauce fermentation. Here, sonication was applied at 68 kHz (60 W/L/10 min/8 circles) to determine its effects on the taste during long-term and high-salt soy sauce fermentation. The possible mechanisms were explored by analyzing differences in enzymes profile, proximate indices, molecular weight distribution of peptides, AAs composition and microstructures of sonicated moromis and their controls. Sonication greatly elevated levels of organic taste compounds ranging from 8.4% to 22.2%, but lowered levels of NaCl (6.0%), peptides ≤ 1 kDa (5.2%), histidine (20.5%) and glutamic acid (3.4%). Compared to its controls, sonicated raw soy sauces also had a more harmonious and palatable taste. Increased enzymes’ activities and formation of more surface area and reaction sites in sonicated moromis might be the possible mechanisms for sonication to elevate levels of taste compounds and sensory quality of soy sauce.
•Ultrasound modes had effects on the structure of myofibrillar proteins (MPs).•Dual-frequency 20/40 kHz ultrasound thawing (DUT) was best thawing method.•DUT can effectively minimized the changes in ...MPs structure during thawing process.•MPs pretreated by DUT had less aggregation and degradation.•DUT protect the rheological behavior during the thawing process.
The influence of multi-frequency combined ultrasound thawing on primary, secondary, and tertiary structures, electrophoresis pattern, particle size distribution, zeta potential values, thermal stability, rheological behavior, and microstructure of small yellow croaker myofibrillar proteins (MPs) were studied. Four treatments were used for thawing small yellow croakers: flow water thawing (FWT), mono-frequency ultrasonic thawing (MUT), dual-frequency ultrasonic thawing (DUT), and tri-frequency ultrasonic thawing (TUT). Compared with fresh samples (FS), the MPs of the sample pretreated by DUT had non-significant effect on protein primary (including free amino groups and surface hydrophobicity), secondary, tertiary structures, electrophoresis pattern, and microstructure. MPs pretreated by DUT had less aggregation and degradation. Besides, DUT treatment increased the thermal stability of MPs. The ultrasound had significant effects on the rheological properties of MPs. Overall, DUT effectively minimized the changes in MPs structure and protected the protein thermal stability and rheological behavior during the thawing process.
•Alkaline concentration above 0.03M may cause nutrient or safety problems in extraction of rice residue protein.•Alkaline extraction may influence functional or structural properties of rice residue ...protein.•The LAL formation depends on the alkali concentration.
This study evaluated the nutrient property and safety of the rice residue protein isolates (RRPI) product (extracted by different alkali concentrations) by exploring the protein functional, structural properties and lysinoalanine (LAL) formation. The results showed that with the rising of alkali concentration from 0.03M to 0.15M, the solubility, emulsifying and foaming properties of RRPI increased at first and then descended. When the alkali concentration was greater than 0.03M, the RRPI surface hydrophobicity decreased and the content of thiol and disulfide bond, Lys and Cys significantly reduced. By the analysis of HPLC, the content of LAL rose up from 276.08 to 15,198.07mg/kg and decreased to 1340.98mg/kg crude protein when the alkali concentration increased from 0.03 to 0.09M and until to 0.15M. These results indicated that RRPI alkaline extraction concentration above 0.03M may cause severe nutrient or safety problems of protein.
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