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The seed of quinoa (Chenopodium quinoa) is a pseudocereal well known for its high nutritive value. The purpose of this review is to evaluate the potential for it to be used as a functional food. The nutritional composition, phytochemicals, and experimental evidence on its bioactivities are introduced to evaluate the physiological effects of consuming quinoa, including its antioxidant, hypolipidemic, immunomodulatory, weight-regulating, hypoglycemic, hypotensive, probiotic, antitumor, and hormone-regulating effects. The antinutrients, allergenicity, and toxicity of quinoa are then discussed. Overall, many studies and evidences have suggested the functional properties of quinoa, with most of them focusing on the antioxidant and hypolipidemic ability. Compared with the potential benefits, the risk of consuming quinoa is relatively low and easy to be managed. Therefore, quinoa can be considered to have great potential to be promoted as a healthy/functional food. More investigations are needed to confirm the effective intake of quinoa for achieving certain health effects.
Chong Yi Ng; Mingfu Wang. The functional ingredients of quinoa ( Chenopodium quinoa ) and physiological effects of consuming quinoa: A review. Food Frontiers 2021, 1 .
AMA StyleChong Yi Ng, Mingfu Wang. The functional ingredients of quinoa ( Chenopodium quinoa ) and physiological effects of consuming quinoa: A review. Food Frontiers. 2021; ():1.
Chicago/Turabian StyleChong Yi Ng; Mingfu Wang. 2021. "The functional ingredients of quinoa ( Chenopodium quinoa ) and physiological effects of consuming quinoa: A review." Food Frontiers , no. : 1.
: As common, progressive, and chronic causes of disability and death, neurodegenerative diseases (NDDs) significantly threaten human health, while no effective treatment is available. Given the engagement of multiple dysregulated pathways in neurodegeneration, there is an imperative need to target the axis and provide effective/multi-target agents to tackle neurodegeneration. Recent studies have revealed the role of phosphoinositide 3-kinase (PI3K)/Akt/mammalian target of rapamycin (mTOR) in some diseases and natural products with therapeutic potentials. : This is the first systematic and comprehensive review on the role of plant-derived secondary metabolites in managing and/or treating various neuronal disorders via the PI3K/Akt/mTOR signaling pathway. : A systematic and comprehensive review was done based on the PubMed, Scopus, Web of Science, and Cochrane electronic databases. Two independent investigators followed the PRISMA guidelines and included papers on PI3K/Akt/mTOR and interconnected pathways/mediators targeted by phytochemicals in NDDs. : Natural products are multi-target agents with diverse pharmacological and biological activities and rich sources for discovering and developing novel therapeutic agents. Accordingly, recent studies have shown increasing phytochemicals in combating Alzheimer's disease, aging, Parkinson's disease, brain/spinal cord damages, depression, and other neuronal-associated dysfunctions. Amongst the emerging targets in neurodegeneration, PI3K/Akt/mTOR is of great importance. Therefore, attenuation of these mediators would be a great step towards neuroprotection in such NDDs. : The application of plant-derived secondary metabolites in managing and/or treating various neuronal disorders through the PI3K/Akt/mTOR signaling pathway is a promising strategy towards neuroprotection.
Sajad Fakhri; Amin Iranpanah; Mohammad Mehdi Gravandi; Seyed Zachariah Moradi; Mohammad Ranjbari; Mohammad Bagher Majnooni; Javier Echeverría; Yaping Qi; Mingfu Wang; Pan Liao; Mohammad Hosein Farzaei; Jianbo Xiao. Natural products attenuate PI3K/Akt/mTOR signaling pathway: A promising strategy in regulating neurodegeneration. Phytomedicine 2021, 153664 .
AMA StyleSajad Fakhri, Amin Iranpanah, Mohammad Mehdi Gravandi, Seyed Zachariah Moradi, Mohammad Ranjbari, Mohammad Bagher Majnooni, Javier Echeverría, Yaping Qi, Mingfu Wang, Pan Liao, Mohammad Hosein Farzaei, Jianbo Xiao. Natural products attenuate PI3K/Akt/mTOR signaling pathway: A promising strategy in regulating neurodegeneration. Phytomedicine. 2021; ():153664.
Chicago/Turabian StyleSajad Fakhri; Amin Iranpanah; Mohammad Mehdi Gravandi; Seyed Zachariah Moradi; Mohammad Ranjbari; Mohammad Bagher Majnooni; Javier Echeverría; Yaping Qi; Mingfu Wang; Pan Liao; Mohammad Hosein Farzaei; Jianbo Xiao. 2021. "Natural products attenuate PI3K/Akt/mTOR signaling pathway: A promising strategy in regulating neurodegeneration." Phytomedicine , no. : 153664.
Scope Increased consumption of modern processed foods rich in AGEs are drawing worldwide concerns because they are related with rising diabetes prevalence. This study aimed to investigate if pterostilbene (PTE) regulates glucose metabolism and insulin signaling, as well as its potential mechanism in the context of AGEs exposure. Methods and Results In vitro, Lo2 and HepG2 cells were treated with vehicle, AGEs with or without PTE. AGEs exposure directly impaired insulin action as evidence by assays of insulin-stimulated glucose uptake, consumption and output. However, PTE efficiently rescued the AGE-induced phenotypes in both cell lines, and enhanced IRS-1/PI3K/AKT insulin signaling in a dose-dependent manner. In vivo, C57BL6 mice were fed with regular, high AGEs diet and high AGEs plus PTE. PTE administration effectively improved hyperglycemia, glucose tolerance and impaired hepatic insulin signaling induced by AGEs, consistent with the in vitro experiments. Moreover, PTE reduced AGEs accumulation in liver and serum. RNA-seq data indicated that PTE counteracted several AGEs-induced dysfunctions including diabetes related process, glucose metabolic process, immune response and so on. Conclusion PTE treatment prominently reduced AGEs accumulation and alleviated AGEs-associated diabetes symptoms. PTE could be used as a promising glucose-sensitizing agent for nutritional intervention. This article is protected by copyright. All rights reserved
Wenzhe Yu; Lida Fan; Mingfu Wang; Bin Cao; Xiaoqian Hu. Pterostilbene Improves Insulin Resistance Caused by Advanced Glycation End Products (AGEs) in Hepatocytes and Mice. Molecular Nutrition & Food Research 2021, 65, 2100321 .
AMA StyleWenzhe Yu, Lida Fan, Mingfu Wang, Bin Cao, Xiaoqian Hu. Pterostilbene Improves Insulin Resistance Caused by Advanced Glycation End Products (AGEs) in Hepatocytes and Mice. Molecular Nutrition & Food Research. 2021; 65 (15):2100321.
Chicago/Turabian StyleWenzhe Yu; Lida Fan; Mingfu Wang; Bin Cao; Xiaoqian Hu. 2021. "Pterostilbene Improves Insulin Resistance Caused by Advanced Glycation End Products (AGEs) in Hepatocytes and Mice." Molecular Nutrition & Food Research 65, no. 15: 2100321.
Ischemic stroke is a challenging disease with high mortality and disability rates, causing a great economic and social burden worldwide. During ischemic stroke, ionic imbalance and excitotoxicity, oxidative stress, and inflammation are developed in a relatively certain order, which then activate the cell death pathways directly or indirectly via the promotion of organelle dysfunction. Neuroprotection, a therapy that is aimed at inhibiting this damaging cascade, is therefore an important therapeutic strategy for ischemic stroke. Notably, phytochemicals showed great neuroprotective potential in preclinical research via various strategies including modulation of calcium levels and antiexcitotoxicity, antioxidation, anti-inflammation and BBB protection, mitochondrial protection and antiapoptosis, autophagy/mitophagy regulation, and regulation of neurotrophin release. In this review, we summarize the research works that report the neuroprotective activity of phytochemicals in the past 10 years and discuss the neuroprotective mechanisms and potential clinical applications of 148 phytochemicals that belong to the categories of flavonoids, stilbenoids, other phenols, terpenoids, and alkaloids. Among them, scutellarin, pinocembrin, puerarin, hydroxysafflor yellow A, salvianolic acids, rosmarinic acid, borneol, bilobalide, ginkgolides, ginsenoside Rd, and vinpocetine show great potential in clinical ischemic stroke treatment. This review will serve as a powerful reference for the screening of phytochemicals with potential clinical applications in ischemic stroke or the synthesis of new neuroprotective agents that take phytochemicals as leading compounds.
Hui Xu; Emily Wang; Feng Chen; Jianbo Xiao; Mingfu Wang. Neuroprotective Phytochemicals in Experimental Ischemic Stroke: Mechanisms and Potential Clinical Applications. Oxidative Medicine and Cellular Longevity 2021, 2021, 1 -45.
AMA StyleHui Xu, Emily Wang, Feng Chen, Jianbo Xiao, Mingfu Wang. Neuroprotective Phytochemicals in Experimental Ischemic Stroke: Mechanisms and Potential Clinical Applications. Oxidative Medicine and Cellular Longevity. 2021; 2021 ():1-45.
Chicago/Turabian StyleHui Xu; Emily Wang; Feng Chen; Jianbo Xiao; Mingfu Wang. 2021. "Neuroprotective Phytochemicals in Experimental Ischemic Stroke: Mechanisms and Potential Clinical Applications." Oxidative Medicine and Cellular Longevity 2021, no. : 1-45.
Hepatocyte apoptosis is involved in the pathogenesis of alcohol-associated liver disease (ALD) and anti-apoptotic agents/extracts are thereby of great importance in the prevention/treatment of ALD.
Qian Zhou; Lanxiang Wang; Bin Liu; Jianbo Xiao; Ka-Wing Cheng; Feng Chen; Mingfu Wang. Tricoumaroylspermidine from rose exhibits inhibitory activity against ethanol-induced apoptosis in HepG2 cells. Food & Function 2021, 1 .
AMA StyleQian Zhou, Lanxiang Wang, Bin Liu, Jianbo Xiao, Ka-Wing Cheng, Feng Chen, Mingfu Wang. Tricoumaroylspermidine from rose exhibits inhibitory activity against ethanol-induced apoptosis in HepG2 cells. Food & Function. 2021; ():1.
Chicago/Turabian StyleQian Zhou; Lanxiang Wang; Bin Liu; Jianbo Xiao; Ka-Wing Cheng; Feng Chen; Mingfu Wang. 2021. "Tricoumaroylspermidine from rose exhibits inhibitory activity against ethanol-induced apoptosis in HepG2 cells." Food & Function , no. : 1.
Advanced glycation end products (AGEs) excessive accumulation in the body either by exogenous intake or endogenous formation makes individuals prone to oxidative stress and inflammation damage. In this study, DCFH-DA fluorescence test and qPCR experiment were carried out to study the effect of some dietary flavonoids on AGEs induced toxicity. Among four tested flavonoids, it was found that hesperetin could significantly inhibit both AGEs-induced ROS production and gene expressions of TNF-α, IL-1β, IL-6, MCP-1, COX-2 and iNOS. High-throughput transcriptome analysis showed that the protective effect of hesperetin against AGEs-induced toxicity might be attributed to inhibit the activation of MAPK, JAK, NF-κB-related pathways. Furthermore, gene set enrichment analysis was performed using the MSigDB database and twenty-three key genes related were screened. This study might provide new ideas for the prevention of AGEs-related diseases and lay a theoretical foundation for the application of dietary flavonoids.
Jing Teng; Jun Li; Yueliang Zhao; Mingfu Wang. Hesperetin, a dietary flavonoid, inhibits AGEs-induced oxidative stress and inflammation in RAW264.7 cells. Journal of Functional Foods 2021, 81, 104480 .
AMA StyleJing Teng, Jun Li, Yueliang Zhao, Mingfu Wang. Hesperetin, a dietary flavonoid, inhibits AGEs-induced oxidative stress and inflammation in RAW264.7 cells. Journal of Functional Foods. 2021; 81 ():104480.
Chicago/Turabian StyleJing Teng; Jun Li; Yueliang Zhao; Mingfu Wang. 2021. "Hesperetin, a dietary flavonoid, inhibits AGEs-induced oxidative stress and inflammation in RAW264.7 cells." Journal of Functional Foods 81, no. : 104480.
The inhibitory effects of seven polyphenols on 3-chloropropane-1,2-diol fatty acid esters (3-MCPDE) formation were investigated in palm oil models. Results showed that there was not a positive significant correlation between the free-radical scavenging activities of the tested compounds and their 3-MCPDE-formation inhibitory activities; puerarin, with weak antioxidant activity, showed the highest inhibitory capacity. Moreover, puerarin reduced the content of glycidol and glycidyl esters (GEs), two key intermediates of 3-MCPDE formation in the oil models; and a puerarin-adduct was discovered in the oil fortified with glycidol or GEs, with its structure elucidated by LC-MS/MS and comparison with newly synthesized ones. Based on its chemical structure, we proposed that puerarin, at least in part, reacted with glycidol and GEs to inhibit 3-MCPDE formation. In addition, the formed compound, puerarin-7-O-propanediol was identified in the potato chips frying system, further confirming reacting with glycidol/GEs as a key mechanism of puerarin to inhibit 3-MCPDE formation.
Ru Wang; Mengru Tao; Yamin Zhu; Daming Fan; Mingfu Wang; Yueliang Zhao. Puerarin inhibited 3-chloropropane-1,2-diol fatty acid esters formation by reacting with glycidol and glycidyl esters. Food Chemistry 2021, 358, 129843 .
AMA StyleRu Wang, Mengru Tao, Yamin Zhu, Daming Fan, Mingfu Wang, Yueliang Zhao. Puerarin inhibited 3-chloropropane-1,2-diol fatty acid esters formation by reacting with glycidol and glycidyl esters. Food Chemistry. 2021; 358 ():129843.
Chicago/Turabian StyleRu Wang; Mengru Tao; Yamin Zhu; Daming Fan; Mingfu Wang; Yueliang Zhao. 2021. "Puerarin inhibited 3-chloropropane-1,2-diol fatty acid esters formation by reacting with glycidol and glycidyl esters." Food Chemistry 358, no. : 129843.
Maillard reaction in foods gives rise to toxic byproducts such as heterocyclic amines (HCAs), acrylamide (AA) and advanced glycation end products (AGEs). Inhibition of their formation during thermal processing is the most practical way to minimize their dietary exposure and thus the associated health risks. Various effective strategies have been proposed, especially with the use of exogenous additives such as polyphenols and emerging hydrocolloids. Hydrocolloids have attracted increasing attention due to their unique structural diversities that enable them to actively participate in Maillard reaction to mitigate the formation of toxic byproducts. They also have the potential to attenuate the harmful effects of these toxic byproducts. Hence, hydrocolloids represent an important class of food ingredients with dual beneficial potential, whereas a systematic review is currently lacking. This review summarizes influencing factors (precursors, processing methods and parameters, and exogenous additives) of thermally induced toxicants (HCAs, AA and AGEs) formation, as well as inhibitory strategies emphasizing on the effects and potential inhibitory mechanism of hydrocolloids. The ability of hydrocolloids to attenuate their harmful effects is also highlighted. Hydrocolloids, alone or in combination with other purported inhibitors of harmful Maillard reaction products (MRPs), may be used in form of powders or aqueous solution for pretreatment of food. Moreover, their water-holding and gelling properties render them suitable for application in form of coatings that may offer additional benefits (e.g. reduction of oil uptake during frying) besides inhibiting the formation of hazardous MRPs. Although a reasonable number of studies have demonstrated the effectiveness of hydrocolloids against both the formation and the harmful effects of Maillard byproducts, more detailed and systematic analyses are needed to clearly characterize their structure-activity relationships and their mechanisms of action.
Nana Zhang; Qian Zhou; Daming Fan; Jianbo Xiao; Yueliang Zhao; Ka-Wing Cheng; Mingfu Wang. Novel roles of hydrocolloids in foods: Inhibition of toxic maillard reaction products formation and attenuation of their harmful effects. Trends in Food Science & Technology 2021, 111, 706 -715.
AMA StyleNana Zhang, Qian Zhou, Daming Fan, Jianbo Xiao, Yueliang Zhao, Ka-Wing Cheng, Mingfu Wang. Novel roles of hydrocolloids in foods: Inhibition of toxic maillard reaction products formation and attenuation of their harmful effects. Trends in Food Science & Technology. 2021; 111 ():706-715.
Chicago/Turabian StyleNana Zhang; Qian Zhou; Daming Fan; Jianbo Xiao; Yueliang Zhao; Ka-Wing Cheng; Mingfu Wang. 2021. "Novel roles of hydrocolloids in foods: Inhibition of toxic maillard reaction products formation and attenuation of their harmful effects." Trends in Food Science & Technology 111, no. : 706-715.
Bakery foods, including breads, cakes, cookies, muffins, rolls, buns, crumpets, pancakes, doughnuts, waffles, and bagels, etc., have been an important diet of humans for thousands of years. As the nutraceuticals with various biological activities, polyphenols, especially polyphenol-enriched products are widely used in bakery foods. The polyphenol-enriched products are mainly from fruits and vegetables, including fruits in whole, juice, puree, jam, and the powder of dried fruits, pomace, and peels. Incorporation of these products not only provide polyphenols, but also supply other nutrients, especially dietary fibers for bakery products. This chapter discussed the thermal stability of different types of polyphenols during baking, and the effect of polyphenols on the sensory attributes of baked foods. Moreover, their role in mitigation of reactive carbonyl species and the subsequent formation of advanced glycation end products, antioxidant and antimicrobial activities have been also discussed. Since polyphenols are subjected to high temperature for dozens of minutes during baking, future works need to focus on the chemical interactions of polyphenols and their oxidized products (quinones) with other food components, and the safety consequence of these interactions.
Juanying Ou. Incorporation of polyphenols in baked products. Advances in Food and Nutrition Research 2021, 1 .
AMA StyleJuanying Ou. Incorporation of polyphenols in baked products. Advances in Food and Nutrition Research. 2021; ():1.
Chicago/Turabian StyleJuanying Ou. 2021. "Incorporation of polyphenols in baked products." Advances in Food and Nutrition Research , no. : 1.
EGCG suppresses miR483-3p induced metastasis of HCC cells through epigenetic modulation of miR483-3p expression and antioxidation.
Qingzheng Kang; Yin Tong; Vemana Gowd; Mingfu Wang; Feng Chen; Ka-Wing Cheng. Oral administration of EGCG solution equivalent to daily achievable dosages of regular tea drinkers effectively suppresses miR483-3p induced metastasis of hepatocellular carcinoma cells in mice. Food & Function 2021, 12, 3381 -3392.
AMA StyleQingzheng Kang, Yin Tong, Vemana Gowd, Mingfu Wang, Feng Chen, Ka-Wing Cheng. Oral administration of EGCG solution equivalent to daily achievable dosages of regular tea drinkers effectively suppresses miR483-3p induced metastasis of hepatocellular carcinoma cells in mice. Food & Function. 2021; 12 (8):3381-3392.
Chicago/Turabian StyleQingzheng Kang; Yin Tong; Vemana Gowd; Mingfu Wang; Feng Chen; Ka-Wing Cheng. 2021. "Oral administration of EGCG solution equivalent to daily achievable dosages of regular tea drinkers effectively suppresses miR483-3p induced metastasis of hepatocellular carcinoma cells in mice." Food & Function 12, no. 8: 3381-3392.
In this research, we studied the inhibitory mechanism of quercetin, one popular phenolic compound, against aldehyde formation in thermally treated soybean oil. It was found that quercetin reduced unsaturated aldehyde formation significantly, with the inhibitory effect decreased with the extension of the heating time. Meanwhile, quercetin had minimum effects on the fatty acid profile compared to untreated samples. Some new phenolic derivatives were formed in thermally treated soybean oil with quercetin, further analyzed by liquid chromatography–tandem mass spectrometry, and compared to newly synthesized derivatives (characterized by mass spectrometry and nuclear magnetic resonance spectroscopy). On the basis of their chemical structures, we proposed that quercetin reacted with 13-oxo-octadecadienoic acid, 10-oxo-hexadecenoic acid, and 10-oxo-octadecenoic acid formed from peroxidation of linoleic acid, palmitoleic acid, and oleic acid, respectively, to inhibit aldehyde formation. In addition, newly formed quercetin-3-O-hexanoate, quercetin-3-O-heptanoate, and quercetin-3-O-nonanoate showed weaker 2,2-diphenyl-1-picrylhydrazyl and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical cation scavenging activity and weaker antioxidant activity in soybean oil, which explained the decreased inhibitory activity of quercetin against aldehyde formation during heat treatment. More interesting, quercetin-3-O-hexanoate showed improved cellular antioxidant activity compared to the parent quercetin. Overall, quercetin inhibited the formation of lipid oxidation products in thermally treated soybean oil by reacting with early intermediates in the lipid oxidation reaction, and quercetin derivatives formed in the process could be with enhanced cellular antioxidant activity. Our results provide novel insight into the inhibitory mechanism of quercetin against the formation of lipid oxidation products.
Xu Zhang; Ling Ni; Yamin Zhu; Ning Liu; Daming Fan; Mingfu Wang; Yueliang Zhao. Quercetin Inhibited the Formation of Lipid Oxidation Products in Thermally Treated Soybean Oil by Trapping Intermediates. Journal of Agricultural and Food Chemistry 2021, 69, 3479 -3488.
AMA StyleXu Zhang, Ling Ni, Yamin Zhu, Ning Liu, Daming Fan, Mingfu Wang, Yueliang Zhao. Quercetin Inhibited the Formation of Lipid Oxidation Products in Thermally Treated Soybean Oil by Trapping Intermediates. Journal of Agricultural and Food Chemistry. 2021; 69 (11):3479-3488.
Chicago/Turabian StyleXu Zhang; Ling Ni; Yamin Zhu; Ning Liu; Daming Fan; Mingfu Wang; Yueliang Zhao. 2021. "Quercetin Inhibited the Formation of Lipid Oxidation Products in Thermally Treated Soybean Oil by Trapping Intermediates." Journal of Agricultural and Food Chemistry 69, no. 11: 3479-3488.
Microgreens as good sources of nutritional and bioactive compounds play an increasingly vital role in health-promoting diets.
Jing Teng; Pan Liao; Mingfu Wang. The role of emerging micro-scale vegetables in human diet and health benefits—an updated review based on microgreens. Food & Function 2021, 12, 1914 -1932.
AMA StyleJing Teng, Pan Liao, Mingfu Wang. The role of emerging micro-scale vegetables in human diet and health benefits—an updated review based on microgreens. Food & Function. 2021; 12 (5):1914-1932.
Chicago/Turabian StyleJing Teng; Pan Liao; Mingfu Wang. 2021. "The role of emerging micro-scale vegetables in human diet and health benefits—an updated review based on microgreens." Food & Function 12, no. 5: 1914-1932.
In this research, we studied the antioxidative properties and chemical changes of quercetin in fish oil during accelerated storage at 60 °C for 5 days. Gas chromatography (GC) analysis showed that quercetin inhibited aldehyde formation and unsaturated fatty acid oxidation in fish oil significantly; however, the inhibitory effects decreased gradually with prolonged heating time. Moreover, quercetin was consumed with increasing heating time. Some new phenolic derivatives were discovered in the fish oil with quercetin, with their structures fully elucidated by LC–MS/MS and comparison with newly synthesized ones (characterized by MS and NMR spectroscopy). Based on their chemical structures, we proposed that quercetin reacted with EPA and DHA to form the corresponding quercetin fatty acid esters in fish oil. In addition, the newly formed quercetin-3-O-eicosapentaenoate and quercetin-3-O-docosahexaenoate showed weaker DPPH and ABTS radical cation scavenging activity but much improved lipophilicity, higher cell membrane affinity, and hence enhanced cellular antioxidant activity compared with the parent quercetin. Overall, quercetin could be used as a safe dietary polyphenol to inhibit lipid oxidation. The newly formed quercetin-polyunsaturated fatty acid esters may render improved bioactivity to humans, which needs further investigation.
Shaojun Liu; Yamin Zhu; Ning Liu; Daming Fan; Mingfu Wang; Yueliang Zhao. Antioxidative Properties and Chemical Changes of Quercetin in Fish Oil: Quercetin Reacts with Free Fatty Acids to Form Its Ester Derivatives. Journal of Agricultural and Food Chemistry 2021, 69, 1057 -1067.
AMA StyleShaojun Liu, Yamin Zhu, Ning Liu, Daming Fan, Mingfu Wang, Yueliang Zhao. Antioxidative Properties and Chemical Changes of Quercetin in Fish Oil: Quercetin Reacts with Free Fatty Acids to Form Its Ester Derivatives. Journal of Agricultural and Food Chemistry. 2021; 69 (3):1057-1067.
Chicago/Turabian StyleShaojun Liu; Yamin Zhu; Ning Liu; Daming Fan; Mingfu Wang; Yueliang Zhao. 2021. "Antioxidative Properties and Chemical Changes of Quercetin in Fish Oil: Quercetin Reacts with Free Fatty Acids to Form Its Ester Derivatives." Journal of Agricultural and Food Chemistry 69, no. 3: 1057-1067.
Micro/nanocolloidal is confirmed as a self‐assembly structure in big eye tuna (Thunnus obesus) head soup, and lipids enriched with docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) are the major component. In this study, the effect of big eye tuna head soup (BETHS) with different particle size micro/nanocolloidal on lipid accumulation was initially evaluated. The original soup and microfiltration soup (with or without ginger; OGS/OGSG and MFS/MFSG) were prepared firstly. A free fatty acid‐exposed (FFA‐exposed) HepG2 cell model was built using sodium oleic acid (OA) and sodium palmitic acid (PA) (2:1). The triglyceride (TG) and total cholesterol (TC) in the FFA‐exposed HepG2 cells were 8.6 ng/104 cells and 0.6 nM/104 cells, respectively, which were significantly different with control (p < .05). Both OGS and OGSG could significantly decline the TG deposition of FFA‐exposed HepG2 cells with 31% and 40% (p < .05), and in MFS and MFSG were 23% and 26% (p ≥ .05). Meanwhile, OGS inhibited the deposition of TG mainly in 18–24 hr, and OGSG mainly in 12–18 hr. All the BETHS samples showed no inhibition effect on TC deposition (p ≥ .05). This research might help to understand the improving activity of natural or traditional food products on metabolic syndrome.
Jing Zhang; Liu Lin; Ningping Tao; Zheqing Zhu; Xichang Wang; Mingfu Wang. Effect of big eye tuna ( Thunnus obesus ) head soup with different colloidal particle size on TG and TC deposition in FFA‐exposed HepG2 cells. Food Science & Nutrition 2020, 9, 1143 -1151.
AMA StyleJing Zhang, Liu Lin, Ningping Tao, Zheqing Zhu, Xichang Wang, Mingfu Wang. Effect of big eye tuna ( Thunnus obesus ) head soup with different colloidal particle size on TG and TC deposition in FFA‐exposed HepG2 cells. Food Science & Nutrition. 2020; 9 (2):1143-1151.
Chicago/Turabian StyleJing Zhang; Liu Lin; Ningping Tao; Zheqing Zhu; Xichang Wang; Mingfu Wang. 2020. "Effect of big eye tuna ( Thunnus obesus ) head soup with different colloidal particle size on TG and TC deposition in FFA‐exposed HepG2 cells." Food Science & Nutrition 9, no. 2: 1143-1151.
Yogurt has been widely used in weight-loss foods to prevent obesity, but its molecular nature remains unclear. Lactate is a major ingredient of yogurt, while its cognate cell surface receptor GPR81 is highly expressed in adipose tissues in mammals. Here we hypothesized that dietary lactate supplementation might activate GPR81 to promote adipose browning. Studying mouse models, we observed that GPR81 was substantially lowered in adipose tissue of obese mice compared with that for lean ones, whereas its expression was markedly up-regulated by a β3-adrenergic receptor (β3-AR) agonist. The deficiency of GPR81 greatly attenuated experimental adipose browning and thermogenesis. Importantly, oral administration of lactate effectively induced adipose browning, enhanced thermogenesis, improved dyslipidemia, and protected mice against high-fat-diet-induced obesity. Mechanistically, p38 mitogen-activated protein kinase might serve as a key downstream effect or of GPR81. Collectively, our findings revealed a critical role of GPR81 in adipose browning and provided a new insight into obesity management by modulating lactate-GPR81 signaling axis.
Zhijie Yao; Yongheng Yan; Xu Zheng; Mingfu Wang; Hao Zhang; Haitao Li; Wei Chen. Dietary Lactate Supplementation Protects against Obesity by Promoting Adipose Browning in Mice. Journal of Agricultural and Food Chemistry 2020, 68, 14841 -14849.
AMA StyleZhijie Yao, Yongheng Yan, Xu Zheng, Mingfu Wang, Hao Zhang, Haitao Li, Wei Chen. Dietary Lactate Supplementation Protects against Obesity by Promoting Adipose Browning in Mice. Journal of Agricultural and Food Chemistry. 2020; 68 (50):14841-14849.
Chicago/Turabian StyleZhijie Yao; Yongheng Yan; Xu Zheng; Mingfu Wang; Hao Zhang; Haitao Li; Wei Chen. 2020. "Dietary Lactate Supplementation Protects against Obesity by Promoting Adipose Browning in Mice." Journal of Agricultural and Food Chemistry 68, no. 50: 14841-14849.
Traditional vacuum evaporation in the sugar industry generally relies on steam and is characterized by low energy efficiency. Microwaves may be an alternative heat source to steam. In this study, three sugar solutions (glucose, maltose, and trehalose) were concentrated by lab-scale microwave vacuum evaporation (MVE). The dielectric spectroscopy in the frequency range of 0.1-6.5 GHz and the temperature range of 5-90 °C was determined and analyzed. Results showed that the dielectric loss factor increased with concentration and decreased with temperature at 2.45 GHz. The maltose solution had a lower microwave absorption and conversion capacity than glucose or trehalose solution. Meanwhile, the Kirkwood correlation g factor of trehalose solution varied between 2.91 and 3.15, higher than that of glucose solution (2.46-2.68) or maltose solution (2.12-2.44). The hydrogen bond interactions of trehalose solution were stronger, contributing to higher intermolecular interactions. These results may account for the distinct evaporation efficiencies of MVE on the three sugar solutions. Due to the rapid heating rate (up to 2.86 ± 0.08 °C/s) and massive water loss (closer to 2/3 total mass of the feed solution) over a short period of time (10 min at a microwave power density of 40 W/g and a vacuum pressure of 50 kPa), MVE may be a substitute for conventional methods. Furthermore, the dielectric spectroscopy can be an effective tool to help guide MVE to obtain sugars with high quality.
Yuan Tao; Bowen Yan; Nana Zhang; Mingfu Wang; Jianxin Zhao; Hao Zhang; Wei Chen; Daming Fan. Microwave vacuum evaporation as a potential technology to concentrate sugar solutions: A study based on dielectric spectroscopy. Journal of Food Engineering 2020, 294, 110414 .
AMA StyleYuan Tao, Bowen Yan, Nana Zhang, Mingfu Wang, Jianxin Zhao, Hao Zhang, Wei Chen, Daming Fan. Microwave vacuum evaporation as a potential technology to concentrate sugar solutions: A study based on dielectric spectroscopy. Journal of Food Engineering. 2020; 294 ():110414.
Chicago/Turabian StyleYuan Tao; Bowen Yan; Nana Zhang; Mingfu Wang; Jianxin Zhao; Hao Zhang; Wei Chen; Daming Fan. 2020. "Microwave vacuum evaporation as a potential technology to concentrate sugar solutions: A study based on dielectric spectroscopy." Journal of Food Engineering 294, no. : 110414.
Schematic representation of the effect of phloretin-induced inhibition of cytoprotective autophagy in breast cancer cells under glucose starvation stress.
Ming Chen; Vemana Gowd; Mingfu Wang; Feng Chen; Ka-Wing Cheng. The apple dihydrochalcone phloretin suppresses growth and improves chemosensitivity of breast cancer cells via inhibition of cytoprotective autophagy. Food & Function 2020, 12, 177 -190.
AMA StyleMing Chen, Vemana Gowd, Mingfu Wang, Feng Chen, Ka-Wing Cheng. The apple dihydrochalcone phloretin suppresses growth and improves chemosensitivity of breast cancer cells via inhibition of cytoprotective autophagy. Food & Function. 2020; 12 (1):177-190.
Chicago/Turabian StyleMing Chen; Vemana Gowd; Mingfu Wang; Feng Chen; Ka-Wing Cheng. 2020. "The apple dihydrochalcone phloretin suppresses growth and improves chemosensitivity of breast cancer cells via inhibition of cytoprotective autophagy." Food & Function 12, no. 1: 177-190.
Lichens have been concerned by many researchers because of their unique secondary metabolites. However, the research on edible lichens is still lacking. This review collected the applications of lichens in food, analyzed the nutritional values and edible values of lichens, and summarized the potential health benefits of lichens. These may provide new options for the development and research of novel functional foods and/or drugs. The literature on lichens all came from library databases and electronic retrieval systems, including PubMed, Science Direct, Scopus, Google Scholar, and CNKI. Lichens have been proven to have theoretically rich nutritional value, and their extracts and active substances have also been shown to have multiple health benefits including anti-cancer, anti-inflammation, anti-oxidative stress, and anti-diabetes. However, the bioavailability of nutrients derived from lichens, the mechanism of action of their bioactive substances is still unclear. These may be the future directions of lichen research.
Yingshu Zhao; Mingfu Wang; Baojun Xu. A comprehensive review on secondary metabolites and health-promoting effects of edible lichen. Journal of Functional Foods 2020, 80, 104283 .
AMA StyleYingshu Zhao, Mingfu Wang, Baojun Xu. A comprehensive review on secondary metabolites and health-promoting effects of edible lichen. Journal of Functional Foods. 2020; 80 ():104283.
Chicago/Turabian StyleYingshu Zhao; Mingfu Wang; Baojun Xu. 2020. "A comprehensive review on secondary metabolites and health-promoting effects of edible lichen." Journal of Functional Foods 80, no. : 104283.
Methylglyoxal, a reactive carbonyl compound widely present in thermally processed foods, is produced from sugar degradation and lipid oxidation. Methylglyoxal can yield various aroma compounds by reacting with amino acids and act as a precursor to generate other toxins, including advanced glycation end products, acrylamide and 4(5)-methylimidazole. Scope and approach: This review highlights the formation and the transformation of methylglyoxal, its benefits and its deleterious effects as well as the interaction with dietary ingredients and scavenging reagents. Moreover, the role of amino acids and phenolic compounds in methylglyoxal mitigation in foods and the possible consequences of the intake of the derived adducts was discussed. Key findings and conclusions: The formation and the transformation of methylglyoxal simultaneously occur during food processing. Amino acids and phenolic compounds can efficiently scavenge methylglyoxal, thereby forming numerous adducts, due to their highly nucleophilic reactivity with methylglyoxal. The absorption, metabolism and toxicology of dietary methylglyoxal–phenolic adducts remain largely unknown and require further investigation before applying polyphenols to control methylglyoxal in foods. The selective addition of amino acids may provide a satisfactory strategy to control methylglyoxal in foods, but their effects on food quality and the toxicity of derived adducts should be deeply investigated.
Jie Zheng; Hongyang Guo; Juanying Ou; Pangzhan Liu; Caihuan Huang; Mingfu Wang; Jesus Simal-Gandara; Maurizio Battino; Seid Mahdi Jafari; Liang Zou; Shiyi Ou; Jianbo Xiao. Benefits, deleterious effects and mitigation of methylglyoxal in foods: A critical review. Trends in Food Science & Technology 2020, 107, 201 -212.
AMA StyleJie Zheng, Hongyang Guo, Juanying Ou, Pangzhan Liu, Caihuan Huang, Mingfu Wang, Jesus Simal-Gandara, Maurizio Battino, Seid Mahdi Jafari, Liang Zou, Shiyi Ou, Jianbo Xiao. Benefits, deleterious effects and mitigation of methylglyoxal in foods: A critical review. Trends in Food Science & Technology. 2020; 107 ():201-212.
Chicago/Turabian StyleJie Zheng; Hongyang Guo; Juanying Ou; Pangzhan Liu; Caihuan Huang; Mingfu Wang; Jesus Simal-Gandara; Maurizio Battino; Seid Mahdi Jafari; Liang Zou; Shiyi Ou; Jianbo Xiao. 2020. "Benefits, deleterious effects and mitigation of methylglyoxal in foods: A critical review." Trends in Food Science & Technology 107, no. : 201-212.
In this study, a bioactive peptide YGPSSYGYG (YG-9) with immunomodulatory activity was isolated and identified from Pseudostellaria heterophylla protein hydrolysate. The highest proliferation index of mouse spleen lymphocytes reached 1.19 in the presence of 50 μg/mL YG-9. YG-9 could activate RAW264.7 cells by promoting the secretions of NO, the pinocytosis activity, and the productions of ROS and TNF-α. Moreover, YG-9 enhanced the expressions of TLR2 and TLR4 in RAW264.7 cells. TNF-α secretions induced by YG-9 were reduced in TLR2 and TLR4 siRNAs knockdown cells, and this suggested that macrophage activation of YG-9 was through TLR2 and TLR4. Furthermore, YG-9 promoted the translocation of NF-κB through the acceleration of IκB-α phosphorylation and degradation. Also, TNF-α secretions promoted by YG-9 were inhibited by NF-κB-specific inhibitors pyrrolidine dithiocarbamate and BAY11-7082. Altogether, these results suggested YG-9 activated RAW264.7 cells via the TLRs/NF-κB/TNF-α signaling pathway.
Qian Yang; Xixi Cai; Muchen Huang; Xuan Chen; Yongqi Tian; Guiqing Chen; Mingfu Wang; Shaoyun Wang; Jianbo Xiao. Isolation, Identification, and Immunomodulatory Effect of a Peptide from Pseudostellaria heterophylla Protein Hydrolysate. Journal of Agricultural and Food Chemistry 2020, 68, 12259 -12270.
AMA StyleQian Yang, Xixi Cai, Muchen Huang, Xuan Chen, Yongqi Tian, Guiqing Chen, Mingfu Wang, Shaoyun Wang, Jianbo Xiao. Isolation, Identification, and Immunomodulatory Effect of a Peptide from Pseudostellaria heterophylla Protein Hydrolysate. Journal of Agricultural and Food Chemistry. 2020; 68 (44):12259-12270.
Chicago/Turabian StyleQian Yang; Xixi Cai; Muchen Huang; Xuan Chen; Yongqi Tian; Guiqing Chen; Mingfu Wang; Shaoyun Wang; Jianbo Xiao. 2020. "Isolation, Identification, and Immunomodulatory Effect of a Peptide from Pseudostellaria heterophylla Protein Hydrolysate." Journal of Agricultural and Food Chemistry 68, no. 44: 12259-12270.