Fengjiao Fan

乳铁蛋白和表没食子儿茶素没食子酸酯具有良好的促成骨活性, 然而, 二者形成的复合物其促成骨活性及其机制尚不明确. 本研究以共价作用0.5 h的LF-EGCG复合物为研究对象, MC3T3-E1成骨细胞为研究模型, 深入探究了LF-EGCG复合物的促成骨机制. 结果表明, LF-EGCG复合物能够显著促进MC3T3-E1细胞增殖分化, 100 μg/mL的LF-EGCG复合物显著增加了碱性磷酸酶活性, 使其相比LF提高1.65倍. LF-EGCG复合物显著促进了MC3T3-E1细胞的矿化并上调Runx2、OSX、OPN的基因表达水平. 与此同时, LF-EGCG复合物增加了S期细胞的比例, 并且在一定程度上逆转了高浓度EGCG对MC3T3-E1细胞迁移能力的抑制作用. 此外, LF-EGCG复合物能够通过调节RANKL和OPG的分泌, 降低RANKL/OPG比例. 最后, 转录组测序与RT-qPCR结果表明, LF-EGCG复合物通过调控TGF-β/BMP通路发挥促成骨活性. 本研究为LF-EGCG共价复合物在功能食品领域的研发与应用奠定了理论基础.

TSeMMM and SeMDPGQQ ameliorated Pb-induced memory impairment through microRNA-mediated signaling.

Lactoferrin (LF) and epigallocatechin gallate (EGCG) are recognized for their potent osteogenic properties. However, the osteogenic activity of LF–EGCG complexes is not fully understood. In this study, both non-covalent and covalent LF–EGCG complexes with different LF : EGCG ratios were prepared, and their effects on the LF structure and thermal stability were investigated using circular dichroism, Fourier transform infrared spectroscopy, fluorescence spectroscopy, Raman spectroscopy, and differential scanning calorimetry. The results indicated that covalent binding had a more pronounced effect on protein structure modification. The covalent complex with an LF : EGCG ratio of 5 : 1 demonstrated maximum hydrophilicity; the particle size reduced to 19.31 nm; and the denaturation temperature increased to 56.96 °C. This complex at a 100 μg mL⁻¹ concentration significantly enhanced osteoblast proliferation, increasing the rate to 1.34-fold. The proliferation rate of osteoblasts was significantly correlated with the tyrosine residue microenvironment and hydrophobicity of the complexes. This study provides valuable insights and strategies for enhancing the nutritional efficacy of LF.

α-amylase can effectively inhibit the activity of digestive enzymes and alter nutrient absorption. The impact of ovum hydrolysates of sea cucumbers on α-amylase activity was investigated in this study. The protein hydrolysates generated using different proteases (pepsin, trypsin, and neutral protease) and molecular weights (less than 3000 and more than 3000) were investigated. The results showed that all three different hydrolysates demonstrated calcium-chelating activity and induced a fluorescence-quenching effect on α-amylase. The sea cucumber ovum hydrolysate with a molecular weight of less than 3000 Da, isolated using trypsin, showed the most effective inhibitory effect on α-amylase, with an inhibition rate of 53.9%, and the inhibition type was identified as mixed forms of inhibition. In conclusion, the generation and utilization of protein hydrolysates from sea cucumber ovum as a functional food ingredient could be a potential approach to add value to low-cost seafood by-products.

Scallops are rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid but perishable due to their microbial growth and lipid oxidation. In this study, gelatin/dextran films containing cinnamaldehyde and α‐tocopherol (0% + 0%, 0.3% + 0.3%, 0.6% + 0.6%, 0.9% + 0.9%, and 1.2% + 1.2%, w/w) as active fillers were developed by solution casting method, and their preservation effects on scallop adductor muscle refrigerated at 4°C for 0, 3, 6, 9, and 12 days were evaluated. Inclusion of the two active fillers did not influence the thermal stability of the films but created heterogenous and discontinuous film microstructure and increased the film hydrophobicity. Increase in the concentrations of active fillers lowered the mechanical properties and water vapor permeability of the films but increased their crystallinity, thickness, water contact angle, opacity, antibacterial property, and antioxidant property. The longest release times for both cinnamaldehyde and α‐tocopherol were found in 95% (v/v) ethanol solution. The gelatin/dextran films containing 1.2% (w/w) of active fillers (Gelatin [Ge]/Dextran [Dx]/1.2 film) improved the chemical stability of refrigerated scallop adductor muscle. The total viable count (TVC) of the unpackaged scallop adductor muscle exceeded the recommended limit of 7 lg CFU/g on day 6 (7.07 ± 0.50 lg CFU/g), whereas the TVC of the Ge/Dx/1.2 film‐packaged scallop adductor muscle was still below the limit on day 9 (5.60 ± 0.50 lg CFU/g). Thus, the Ge/Dx/1.2 film can extend the shelf life of refrigerated scallop adductor muscle by at least 3 days. Overall, the developed gelatin/dextran active packaging films are promising for the preservation of aquatic food products.

Two selenium (Se)-containing peptides from Se-enriched rice, TSeMMM and SeMDPGQQ, possess neuroprotective potency against lead (Pb²⁺)-induced cytotoxicity. However, the crosstalk between mRNA and microRNAs (miRNA) involved in the neuroprotection mechanism remains to be elucidated. In this study, RNA-sequencing and miRNA-sequencing were used to independently identify differentially expressed mRNAs and small RNAs profiles in Pb²⁺-treated primary fetal rat cortical neurons and then the correlated miRNA‑mRNA target pairs were obtained. It was found that 34 mRNAs related to oxidative phosphorylation could be reversed by pretreatment of TSeMMM and SeMDPGQQ. The protective effect of TSeMMM and SeMDPGQQ was mediated by upregulation of miR-107-3p, which downregulates the Atp6v0e1 mRNA level. A zebrafish model was applied to verify the relevance between the targeted mRNA and miRNA by real-time quantitative PCR. The results indicated that miR-107-3p was a potential therapeutic target to achieve neuroprotection of Se-containing peptides via stimulation of Atp6v0e1.

The effect of different antioxidants of bamboo leaves (AOB) treatment on lipid oxidation of scallop (Argopecten irradians) adductor muscle during hot air drying was investigated. The results demonstrated that the marinated sample had the lowest peroxide value, thiobarbituric acid-reactive substances, polyunsaturated fatty acids loss, free radical level, and lipoxygenase activity during drying, indicating that the marination process maximized the antioxidant effects of AOB. The results indicate that this process could interfere with free radical chain reaction and inhibit lipoxygenase activity since AOB is correctly distributed on the site of lipid oxidation. After drying, eicosapentaenoic acid + docosahexaenoic acid content in control, unmarinated, and marinated samples decreased by 26.10%, 11.25%, and 7.29%, respectively, suggesting that the marination process maintained more efficiently its high nutritive value in terms of lipid content. Overall, the use of AOB provides a more effective strategy to control lipid oxidation in seafood, mainly scallops, during drying.