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Functional Food and Their Pharmaceutical Properties
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Functional Food and Their Pharmaceutical Properties

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".

Deadline for manuscript submissions: closed (31 December 2022) | Viewed by 45533

Special Issue Editors

Prof. Dr. Tzu-Ming Pan

E-Mail Website
Guest Editor
Department of Biochemical Science and Technology, National Taiwan University, Taipei, Taiwan
Interests: biotechnology; microbiology; fermentation chemistry; health food; food chemistry
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Chun-Lin Lee

E-Mail Website
Guest Editor
1. Department of Life Science, National Taitung University, Taitung, Taiwan
2. Center Chairman of East Taiwan Bio-Economic Center, National Taitung University, Taitung, Taiwan
Interests: functional food; fermentation biotechnology; functional compounds; nature products; cardiovascular disease; liver protection; diabetes; Alzheimer’s disease
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food is essential for the life and health of people. In addition to supplying energy and providing pleasure, some food ingredients can be developed so to acquire particular nutritional properties and be used to produce functional food that is beneficial to health. Many natural food materials from animal, plant, and microbial sources have been developed as functional foods because they contain unique functional compounds. These include monascin and ankaflavin of red mold rice, triterpenoids of Antrodia cinnamomea, cordycepin of cordyceps, catechins of green tea, soy isoflavones of soybeans, omega-3 fatty acids of fish oil, immunoglobulins of colostrum, and others. These functional foods can be beneficial for the prevention and improvement of cardiovascular disease, non-alcoholic liver disease, liver injury, diabetes, or metabolic syndromes. However, many functional foods contain still unknown active compounds, whose pharmacological properties and mechanisms of action in the human body are unclear. This Special Issue encourages authors to present their findings on physiologically active compounds of functional food materials and explore their functional and pharmacological properties for the prevention of diseases through various in vivo or in vitro models. Original articles and reviews are welcome.

Prof. Dr. Tzu-Ming Pan
Prof. Dr. Chun-Lin Lee
Guest Editors

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Keywords

  • functional food
  • pharmacological properties
  • functional compounds
  • fermentation food
  • nature product
  • health food
  • cardiovascular disease
  • liver protection
  • Alzheimer’s disease
  • diabetes
  • metabolic syndrome
  • metabolism
  • mechanism

Published Papers (17 papers)

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Research

12 pages, 2779 KiB  
Article
Aspergillus oryzae Fermentation Extract Alleviates Inflammation in Mycoplasma pneumoniae Pneumonia
by Hui-Yu Lee, Chun-Chia Chen, Chia-Chen Pi and Chun-Jen Chen
Molecules 2023, 28(3), 1127; https://doi.org/10.3390/molecules28031127 - 23 Jan 2023
Viewed by 2671
Abstract
The filamentous fungus Aspergillus oryzae, also known as koji mold, has been used for centuries in the production of fermented foods in East Asia. A. oryzae fermentation can produce enzymes and metabolites with various bioactivities. In this study, we investigated whether A. [...] Read more.
The filamentous fungus Aspergillus oryzae, also known as koji mold, has been used for centuries in the production of fermented foods in East Asia. A. oryzae fermentation can produce enzymes and metabolites with various bioactivities. In this study, we investigated whether A. oryzae fermentation extract (AOFE) has any effect on Mycoplasma pneumoniae (Mp) pneumonia. We performed solid-state fermentation of A. oryzae and obtained the ethanol extract. AOFE was analyzed by HPLC, and the major component was identified to be kojic acid. In vitro, AOFE suppressed Mp growth and invasion into A549 lung epithelial cells as determined by the gentamicin protection assay. AOFE treatment also suppressed Mp-stimulated production of tumor necrosis factor (TNF)-α and interleukin (IL)-6 at mRNA and protein levels in murine MH-S alveolar macrophages. In a mouse model of Mp pneumonia, Mp infection induced a marked pulmonary infiltration of neutrophils, which was significantly reduced in mice pre-treated orally with AOFE. AOFE administration also suppressed the production of proinflammatory cytokines and chemokines in the lungs. Collectively, our results show that AOFE has the potential to be developed into a preventive/therapeutic agent for Mp pneumonia. Full article
(This article belongs to the Special Issue Functional Food and Their Pharmaceutical Properties)
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15 pages, 4966 KiB  
Article
Anti-Obesity Effect of Dyglomera® Is Associated with Activation of the AMPK Signaling Pathway in 3T3-L1 Adipocytes and Mice with High-Fat Diet-Induced Obesity
by Hae-Lim Kim, Sung-Kwon Lee, Da-Eun Min, Bong-Keun Choi and Dong-Ryung Lee
Molecules 2022, 27(10), 3288; https://doi.org/10.3390/molecules27103288 - 20 May 2022
Cited by 2 | Viewed by 2169
Abstract
Dyglomera® is an aqueous ethanol extract of the fruit pods of Dichrostachys glomerata, a Cameroonian spice. Several studies have shown its anti-diabetic and anti-obesity effects. However, the underlying mechanisms for such effects remain unclear. Thus, the objective of this study was [...] Read more.
Dyglomera® is an aqueous ethanol extract of the fruit pods of Dichrostachys glomerata, a Cameroonian spice. Several studies have shown its anti-diabetic and anti-obesity effects. However, the underlying mechanisms for such effects remain unclear. Thus, the objective of this study was to investigate the anti-obesity effect of Dyglomera® and its underlying mechanisms in mice with high-fat diet-induced obesity and 3T3-L1 adipocytes. Our results revealed that Dyglomera® inhibited adipogenesis and lipogenesis by regulating AMPK phosphorylation in white adipose tissues (WATs) and 3T3-L1 adipocytes and promoted lipolysis by increasing the expression of lipolysis-related proteins. These results suggest that Dyglomera® can be used as an effective dietary supplement for treating obesity due to its modulating effect on adipogenesis/lipogenesis and lipolysis. Full article
(This article belongs to the Special Issue Functional Food and Their Pharmaceutical Properties)
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12 pages, 1132 KiB  
Article
Polysaccharide-Rich Red Algae (Gelidium amansii) Hot-Water Extracts Alleviate Abnormal Hepatic Lipid Metabolism without Suppression of Glucose Intolerance in a Streptozotocin/Nicotinamide-Induced Diabetic Rat Model
by Shing-Hwa Liu, Chia-Yu Ku and Meng-Tsan Chiang
Molecules 2022, 27(4), 1447; https://doi.org/10.3390/molecules27041447 - 21 Feb 2022
Cited by 6 | Viewed by 1789
Abstract
This study was designed to investigate the effects of polysaccharide-rich red algae (Gelidium amansii) hot-water extracts (GHE) on lipid and glucose metabolism in rats with streptozotocin (STZ)/nicotinamide (NA)-induced diabetes. Rats were divided into three groups: NC—normal control group), DM—diabetic group, and [...] Read more.
This study was designed to investigate the effects of polysaccharide-rich red algae (Gelidium amansii) hot-water extracts (GHE) on lipid and glucose metabolism in rats with streptozotocin (STZ)/nicotinamide (NA)-induced diabetes. Rats were divided into three groups: NC—normal control group), DM—diabetic group, and DG—diabetic group supplemented with GHE (5%). The experimental diet and drinking water were available ad libitum for 10 weeks. After the 10-week feeding duration, the body weight, liver weight, total adipose tissue weight, and hepatic TBARS and cholesterol levels were significantly increased, and hepatic glycogen content and adipose lipolysis rate were significantly decreased in the DM group, which could be effectively reversed by supplementation of GHE. However, GHE supplementation could not improve the glucose intolerance in DM rats. It was interesting to note that GHE supplementation could decrease the liver glucose-6-phosphotase activity, which was increased in DM rats. Taken together, these results suggested that GHE feeding may ameliorate abnormal hepatic lipid metabolism, but not glucose intolerance, in diabetic rats induced by STZ/NA. Full article
(This article belongs to the Special Issue Functional Food and Their Pharmaceutical Properties)
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15 pages, 4231 KiB  
Article
Anti-Obesity Effects of a Mixture of Atractylodes macrocephala and Amomum villosum Extracts on 3T3-L1 Adipocytes and High-Fat Diet-Induced Obesity in Mice
by Hae-Lim Kim, Sung-Kwon Lee, Da-Eun Min, Bong-Keun Choi and Dong-Ryung Lee
Molecules 2022, 27(3), 906; https://doi.org/10.3390/molecules27030906 - 28 Jan 2022
Cited by 8 | Viewed by 2622
Abstract
Since the potential of (3:1) mixtures of Atractylodes macrocephala and Amomum villosum extracts has been proposed in the management of obesity, the purpose of present study was to investigate the effects of AME:AVE (3:1) mixture on weight loss, obesity-related biochemical parameters, adipogenesis and [...] Read more.
Since the potential of (3:1) mixtures of Atractylodes macrocephala and Amomum villosum extracts has been proposed in the management of obesity, the purpose of present study was to investigate the effects of AME:AVE (3:1) mixture on weight loss, obesity-related biochemical parameters, adipogenesis and lipogenesis related proteins in 3T3-L1 cells and HFD-induced obesity in a mouse model. Treatment with AME:AVE (3:1) mixture inhibited lipid accumulation. Furthermore, the treatment with 75 and 150 mg/kg of AME:AVE (3:1) significantly decreased the body weight gain, white adipose tissue (WAT) weight, and plasma glucose level in HFD-induced obese mice. Moreover, treatment with 75 and 150 mg/kg AME:AVE (3:1) also significantly lowered the size of adipocytes in adipose tissue and reduced the lipid accumulation in liver. AME:AVE (3:1) treatment significantly decreased the expression of proteins related to adipogenesis and lipogenesis in 3T3-L1 adipocytes and WAT of HFD-induced obese mice. These results suggest that the AME:AVE herbal mixture (3:1) has anti-obesity effects, which may be elicited by regulating the expression of adipogenesis and lipogenesis-related proteins in adipocytes and WAT in HFD-induced obesity in mice. Full article
(This article belongs to the Special Issue Functional Food and Their Pharmaceutical Properties)
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16 pages, 1421 KiB  
Article
Antioxidant Profile and Biosafety of White Truffle Mycelial Products Obtained by Solid-State Fermentation
by Jui-Yi Hsu, Ming-Hsuan Chen, Yu-Shen Lai and Su-Der Chen
Molecules 2022, 27(1), 109; https://doi.org/10.3390/molecules27010109 - 24 Dec 2021
Cited by 4 | Viewed by 2458
Abstract
Solid-state fermentation may produce therapeutic compounds with higher biomass or better product characteristics than those generated by submerged fermentation. The objectives of this study were to analyze the antioxidant activities and biosafety of products obtained by white truffle (Tuber magnatum) solid-state [...] Read more.
Solid-state fermentation may produce therapeutic compounds with higher biomass or better product characteristics than those generated by submerged fermentation. The objectives of this study were to analyze the antioxidant activities and biosafety of products obtained by white truffle (Tuber magnatum) solid-state fermentation in media with different ratios of soybean and red adlay. High levels of antioxidant components and high antioxidant activities such as DPPH radical scavenging, ferrous ion chelation, and reducing power were measured in 20 mg/mL water and ethanol extracts of the white truffle fermentation products. When the solid-state fermentation medium contained soybean and red adlay in a 1:3 ratio (S1A3), the fermentation product had more uniform antioxidant compositions and activities by principal component analysis (PCA). In addition, a 200 ppm water extract of the mycelial fermentation product was able to protect zebrafish embryos from oxidative stress induced by 5 mM hydrogen peroxide. Sprague–Dawley rats were fed the mycelial fermentation product for 90 consecutive days, revealing a no-observed-adverse-effect level (NOAEL) of 3000 mg/kg BW/day. Therefore, mycelial products obtained by white truffle solid-state fermentation can be used instead of expensive fruiting bodies as a good source of antioxidant ingredients. Full article
(This article belongs to the Special Issue Functional Food and Their Pharmaceutical Properties)
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13 pages, 8507 KiB  
Article
Anti-Fatigue Peptides from the Enzymatic Hydrolysates of Cervus elaphus Blood
by Jun-Jiang Lv, Yan Liu, Xiao-Yan Zeng, Jia Yu, Yan Li, Xiao-Qin Du, Zhong-Bao Wu, Shi-Lei Hao and Bo-Chu Wang
Molecules 2021, 26(24), 7614; https://doi.org/10.3390/molecules26247614 - 15 Dec 2021
Cited by 5 | Viewed by 2636
Abstract
Red deer (Cervus elaphus) blood is widely used as a health product. Mixed culture fermentation improves the flavor and bioavailability of deer blood (DB), and both DB and its enzymatic hydrolysates exhibit anti-fatigue activities in vivo. To elucidate the bioactive ingredients, [...] Read more.
Red deer (Cervus elaphus) blood is widely used as a health product. Mixed culture fermentation improves the flavor and bioavailability of deer blood (DB), and both DB and its enzymatic hydrolysates exhibit anti-fatigue activities in vivo. To elucidate the bioactive ingredients, enzymatic hydrolysates were fractioned into different peptide groups using reversed phase resin chromatography, and then evaluated using an exhaustive swimming mice model to assess swimming time and biochemical parameters. The structures of the bioactive peptides were elucidated by high performance liquid chromatography with tandem mass detection. Thirty-one compounds were identified as glutamine or branched-chain amino acids containing short peptides, of which Val-Ala-Asn, Val-Val-Ser-Ala, Leu(Ile)-Leu(Ile)-Val-Thr, Pro-His-Pro-Thr-Thr, Glu-Val-Ala-Phe and Val-Leu(Ile)-Asp-Ala-Phe are new peptides. The fractions containing glutamine or valine short peptides, Ala-Gln, Val-Gln, Val-Val-Ser-Ala, Val-Leu(Ile)-Ser improved exercise endurance by increasing hepatic glycogen (HG) storage. The peptides group containing Leu(Ile)-Leu(Ile), Asp-Gln, Phe- Leu(Ile), Val-Val-Tyr-Pro contributed to decreased muscle lactic acid (MLA)accumulation and to an increase in HG. The anti-fatigue activities of DB hydrolysates were attributed to the synergistic effects of different types of peptides. Full article
(This article belongs to the Special Issue Functional Food and Their Pharmaceutical Properties)
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18 pages, 5812 KiB  
Article
Monascin and Ankaflavin of Monascus purpureus Prevent Alcoholic Liver Disease through Regulating AMPK-Mediated Lipid Metabolism and Enhancing Both Anti-Inflammatory and Anti-Oxidative Systems
by Jhao-Ru Lai, Ya-Wen Hsu, Tzu-Ming Pan and Chun-Lin Lee
Molecules 2021, 26(20), 6301; https://doi.org/10.3390/molecules26206301 - 18 Oct 2021
Cited by 18 | Viewed by 4266
Abstract
Alcohol metabolism causes an excessive accumulation of liver lipids and inflammation, resulting in liver damage. The yellow pigments monascin (MS) and ankaflavin (AK) of Monascus purpureus-fermented rice were proven to regulate ethanol-induced damage in HepG2 cells, but the complete anti-inflammatory and anti-fatty [...] Read more.
Alcohol metabolism causes an excessive accumulation of liver lipids and inflammation, resulting in liver damage. The yellow pigments monascin (MS) and ankaflavin (AK) of Monascus purpureus-fermented rice were proven to regulate ethanol-induced damage in HepG2 cells, but the complete anti-inflammatory and anti-fatty liver mechanisms in the animal model are still unclear. This study explored the roles of MS and AK in improving alcoholic liver injury. MS and AK were simultaneously fed to evaluate their effects and mechanisms in C57BL/6J mice fed the Lieber–DeCarli liquid alcohol diet for 6 weeks. The results indicated that MS and AK significantly reduced the serum aspartate aminotransferase and alanine aminotransferase activity, as well as the total liver cholesterol and triglyceride levels. The histopathological results indicated that MS and AK prevented lipid accumulation in the liver. MS and AK effectively enhanced the activity of antioxidant enzymes and reduced the degree of lipid peroxidation; AK was particularly effective and exhibited a superior preventive effect against alcoholic liver injury and fatty liver. In addition to inhibiting the phosphorylation of the MAPK family, MS and AK directly reduced TNF-α, IL-6, and IL-1β levels, thereby reducing NF-κB and its downstream iNOS and COX-2 expressions, as well as increasing PPAR-γ, Nrf-2, and HO-1 expressions to prevent liver damage. MS and AK also directly reduced TNF-α, IL-6, and IL-1β expression, thereby reducing the production of NF-κB and its downstream iNOS and COX-2, and increasing PPAR-γ, Nrf-2, and HO-1 expressions, preventing alcohol damage to the liver. Full article
(This article belongs to the Special Issue Functional Food and Their Pharmaceutical Properties)
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18 pages, 3163 KiB  
Article
Ameliorating Effect on Aβ-Induced Alzheimer’s Mice by Litsea cubeba Persoon Powder
by Kuan-Tseng Lee, Chen-Yeon Chu and Shen-Shih Chiang
Molecules 2021, 26(18), 5709; https://doi.org/10.3390/molecules26185709 - 21 Sep 2021
Cited by 7 | Viewed by 2288
Abstract
Alzheimer’s disease (AD) is caused by excessive oxidative damage and aging. The objective of this study was to investigate the anti-dementia effect of LCP fruit powder on amyloid β (Aβ)-induced Alzheimer’s mice. The composition of LCP essential oil was determined by gas chromatography/mass [...] Read more.
Alzheimer’s disease (AD) is caused by excessive oxidative damage and aging. The objective of this study was to investigate the anti-dementia effect of LCP fruit powder on amyloid β (Aβ)-induced Alzheimer’s mice. The composition of LCP essential oil was determined by gas chromatography/mass spectrometry. In addition, the water maze was used to evaluate the learning and memorizing abilities of the mice. The concentrations of malondialdehyde (MDA), protein carbonyl, phosphorylated τ-protein, and the deposition of Aβ plaques in mouse brains were also assessed. The results showed that the main components of essential oils in LCP and d-limonene, neral, and geranial contents were 14.15%, 30.94%, and 31.74%, respectively. Furthermore, oral administration with different dosages of LCP significantly decreased the escape time (21.25~33.62 s) and distance (3.23~5.07 m) in the reference memory test, and increased the duration time (26.14~28.90 s) and crossing frequency (7.00~7.88 times) in the target zone of probe test (p < 0.05). LCP also inhibited the contents of MDA and the phosphor-τ-protein from oxidative stress, reduced the brain atrophy by about 3~8%, and decreased the percentage of Aβ plaques from 0.44 to 0.05%. Finally, it was observed that the minimum dosage of LCP fruit powder (LLCP, 30.2 mg/day) could prevent oxidative stress induced by Aβ and subsequently facilitate memory and learning deficits in Aβ-induced neurotoxicity and cognitively impaired mice. Full article
(This article belongs to the Special Issue Functional Food and Their Pharmaceutical Properties)
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15 pages, 1622 KiB  
Article
Development and Optimization of Djulis Sourdough Bread Fermented by Lactic Acid Bacteria for Antioxidant Capacity
by Hung-Yueh Chen, Chang-Wei Hsieh, Pin-Cheng Chen, Shin-Pin Lin, Ya-Fen Lin and Kuan-Chen Cheng
Molecules 2021, 26(18), 5658; https://doi.org/10.3390/molecules26185658 - 17 Sep 2021
Cited by 9 | Viewed by 2952
Abstract
This study developed a nutritionally valuable product with bioactive activity that improves the quality of bread. Djulis (Chenopodium formosanum), a native plant of Taiwan, was fermented using 23 different lactic acid bacteria strains. Lactobacillus casei BCRC10697 was identified as the ideal [...] Read more.
This study developed a nutritionally valuable product with bioactive activity that improves the quality of bread. Djulis (Chenopodium formosanum), a native plant of Taiwan, was fermented using 23 different lactic acid bacteria strains. Lactobacillus casei BCRC10697 was identified as the ideal strain for fermentation, as it lowered the pH value of samples to 4.6 and demonstrated proteolysis ability 1.88 times higher than controls after 24 h of fermentation. Response surface methodology was adopted to optimize the djulis fermentation conditions for trolox equivalent antioxidant capacity (TEAC). The optimal conditions were a temperature of 33.5 °C, fructose content of 7.7%, and dough yield of 332.8, which yielded a TEAC at 6.82 mmol/kg. A 63% increase in TEAC and 20% increase in DPPH were observed when compared with unfermented djulis. Subsequently, the fermented djulis was used in different proportions as a substitute for wheat flour to make bread. The total phenolic and flavonoid compounds were 4.23 mg GAE/g and 3.46 mg QE/g, marking respective increases of 18% and 40% when the djulis was added. Texture analysis revealed that adding djulis increased the hardness and chewiness of sourdough breads. It also extended their shelf life by approximately 2 days. Thus, adding djulis to sourdough can enhance the functionality of breads and may provide a potential basis for developing djulis-based functional food. Full article
(This article belongs to the Special Issue Functional Food and Their Pharmaceutical Properties)
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14 pages, 960 KiB  
Article
Evaluation of Chemical Compositions, Antioxidant Capacity and Intracellular Antioxidant Action in Fish Bone Fermented with Monascus purpureus
by Ya-Ting Chen, Shu-Ling Hsieh, Wei-Siang Gao, Li-Jung Yin, Cheng-Di Dong, Chiu-Wen Chen, Reeta-Rani Singhania, Shuchen Hsieh and Shu-Jen Chen
Molecules 2021, 26(17), 5288; https://doi.org/10.3390/molecules26175288 - 31 Aug 2021
Cited by 7 | Viewed by 2412
Abstract
Fish bones (FBs) are aquatic by-products that are sources of antioxidant-active peptides, calcium dietary supplements, and biomedical materials. Usually, fermentation of these by-products via microorganisms brings desirable changes, enhancing their value. This study investigates the value addition of FB when fermented with Monascus [...] Read more.
Fish bones (FBs) are aquatic by-products that are sources of antioxidant-active peptides, calcium dietary supplements, and biomedical materials. Usually, fermentation of these by-products via microorganisms brings desirable changes, enhancing their value. This study investigates the value addition of FB when fermented with Monascus purpureus (MP) for different time intervals, such as 3 days (F3) and 6 days (F6). The results indicate that the soluble protein, peptide, amino acid and total phenol content, as well as the antioxidant capacity (DPPH, ABTS+ radical scavenging activity, and relative reducing power), of F3 and F6 were significantly increased after fermentation. Furthermore, the ROS contents of F3 and F6 were reduced to a greater extent than that of hydrogen peroxide (H2O2) in Clone-9 cells. The MMP integrity, as well as the SOD, CAT, and GPx activity, of F3 and F6 were also increased significantly compared to the H2O2 in Clone-9 cells. Notably, F3 and F6 displayed significant reductions in ROS content, as well as elevate, SOD activity and MMP integrity in Clone-9 cells, when compared with the native FB. These results indicate that the FBs fermented with MP for 3 days (F3), and 6 days (F6) have antioxidant capacity, with possible applications as natural food supplements. Full article
(This article belongs to the Special Issue Functional Food and Their Pharmaceutical Properties)
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16 pages, 5301 KiB  
Article
Induction of G2/M Cell Cycle Arrest via p38/p21Waf1/Cip1-Dependent Signaling Pathway Activation by Bavachinin in Non-Small-Cell Lung Cancer Cells
by Jih-Tung Pai, Ming-Wei Hsu, Yann-Lii Leu, Kuo-Ting Chang and Meng-Shih Weng
Molecules 2021, 26(17), 5161; https://doi.org/10.3390/molecules26175161 - 25 Aug 2021
Cited by 14 | Viewed by 3234
Abstract
Lung cancer is the most commonly diagnosed malignant cancer in the world. Non-small-cell lung cancer (NSCLC) is the major category of lung cancer. Although effective therapies have been administered, for improving the NSCLC patient’s survival, the incident rate is still high. Therefore, searching [...] Read more.
Lung cancer is the most commonly diagnosed malignant cancer in the world. Non-small-cell lung cancer (NSCLC) is the major category of lung cancer. Although effective therapies have been administered, for improving the NSCLC patient’s survival, the incident rate is still high. Therefore, searching for a good strategy for preventing NSCLC is urgent. Traditional Chinese medicine (TCM) are brilliant materials for cancer chemoprevention, because of their high biological safety and low cost. Bavachinin, which is an active flavanone of Proralea corylifolia L., possesses anti-inflammation, anti-angiogenesis, and anti-cancer activities. The present study’s aim was to evaluate the anti-cancer activity of bavachinin on NSCLC, and its regulating molecular mechanisms. The results exhibited that a dose-dependent decrease in the cell viability and colony formation capacity of three NSCLC cell lines, by bavachinin, were through G2/M cell cycle arrest induction. Meanwhile, the expression of the G2/M cell cycle regulators, such as cyclin B, p-cdc2Y15, p-cdc2T161, and p-wee1, was suppressed. With the dramatic up-regulation of the cyclin-dependent kinase inhibitor, p21Waf1/Cip1, the expression and association of p21Waf1/Cip1 with the cyclin B/cdc2 complex was observed. Silencing the p21Waf1/Cip1 expression significantly rescued bavachinin-induced G2/M cell accumulation. Furthermore, the expression of p21Waf1/Cip1 mRNA was up-regulated in bavachinin-treated NSCLC cells. In addition, MAPK and AKT signaling were activated in bavachinin-added NSCLC cells. Interestingly, bavachinin-induced p21Waf1/Cip1 expression was repressed after restraint p38 MAPK activation. The inhibition of p38 MAPK activation reversed bavachinin-induced p21Waf1/Cip1 mRNA expression and G2/M cell cycle arrest. Collectively, bavachinin-induced G2/M cell cycle arrest was through the p38 MAPK-mediated p21Waf1/Cip1-dependent signaling pathway in the NSCLC cells. Full article
(This article belongs to the Special Issue Functional Food and Their Pharmaceutical Properties)
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16 pages, 2709 KiB  
Article
Influence of Dietary Chitosan Feeding Duration on Glucose and Lipid Metabolism in a Diabetic Rat Model
by Shing-Hwa Liu, Shih-An Feng, Chen-Yuan Chiu and Meng-Tsan Chiang
Molecules 2021, 26(16), 5033; https://doi.org/10.3390/molecules26165033 - 19 Aug 2021
Cited by 4 | Viewed by 1642
Abstract
This study was designed to investigate the influence of dietary chitosan feeding-duration on glucose and lipid metabolism in diabetic rats induced by streptozotocin and nicotinamide [a non-insulin-dependent diabetes mellitus (NIDDM) model]. Male Sprague-Dawley rats were used as experimental animals and divided into short-term [...] Read more.
This study was designed to investigate the influence of dietary chitosan feeding-duration on glucose and lipid metabolism in diabetic rats induced by streptozotocin and nicotinamide [a non-insulin-dependent diabetes mellitus (NIDDM) model]. Male Sprague-Dawley rats were used as experimental animals and divided into short-term (6 weeks) and long-term (11 weeks) feeding durations, and each duration contained five groups: (1) control, (2) control + 5% chitosan, (3) diabetes, (4) diabetes + 0.8 mg/kg rosiglitazone (a positive control), and (5) diabetes + 5% chitosan. Whether the chitosan feeding was for 6 or 11 weeks, the chitosan supplementation decreased blood glucose and lipids levels and liver lipid accumulation. However, chitosan supplementation decreased plasma tumor necrosis factor (TNF)-α, insulin levels, alanine aminotransferase (ALT) activity, insulin resistance (HOMA-IR), and adipose tissue lipoprotein lipase activity. Meanwhile, it increased plasma high-density lipoproteins (HDL)-cholesterol level, plasma angiopoietin-like-4 protein expression, and plasma triglyceride levels (at 11-week feeding duration only). Taken together, 11-week (long-term) chitosan feeding may help to ameliorate the glucose and lipid metabolism in a NIDDM diabetic rat model. Full article
(This article belongs to the Special Issue Functional Food and Their Pharmaceutical Properties)
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10 pages, 1727 KiB  
Article
Reduction of 3-Deoxyglucosone by Epigallocatechin Gallate Results Partially from an Addition Reaction: The Possible Mechanism of Decreased 5-Hydroxymethylfurfural in Epigallocatechin Gallate-Treated Black Garlic
by An-Ting Tu, Jer-An Lin, Chieh-Hsiu Lee, Yi-An Chen, Jung-Tsung Wu, Ming-Shiun Tsai, Kuan-Chen Cheng and Chang-Wei Hsieh
Molecules 2021, 26(16), 4746; https://doi.org/10.3390/molecules26164746 - 05 Aug 2021
Cited by 9 | Viewed by 2217
Abstract
5-Hydroxymethylfurfural (5-HMF) is a harmful substance generated during the processing of black garlic. Our previous research demonstrated that impregnation of black garlic with epigallocatechin gallate (EGCG) could reduce the formation of 5-HMF. However, there is still a lack of relevant research on the [...] Read more.
5-Hydroxymethylfurfural (5-HMF) is a harmful substance generated during the processing of black garlic. Our previous research demonstrated that impregnation of black garlic with epigallocatechin gallate (EGCG) could reduce the formation of 5-HMF. However, there is still a lack of relevant research on the mechanism and structural identification of EGCG inhibiting the production of 5-HMF. In this study, an intermediate product of 5-HMF, 3-deoxyglucosone (3-DG), was found to be decreased in black garlic during the aging process, and impregnation with EGCG for 24 h further reduced the formation of 3-DG by approximately 60% in black garlic compared with that in the untreated control. The aging-mimicking reaction system of 3-DG + EGCG was employed to determine whether the reduction of 3-DG was the underlying mechanism of decreased 5-HMF formation in EGCG-treated black garlic. The results showed that EGCG accelerated the decrease of 3-DG and further attenuated 5-HMF formation, which may be caused by an additional reaction with 3-DG, as evidenced by LC-MS/MS analysis. In conclusion, this study provides new insights regarding the role of EGCG in blocking 5-HMF formation. Full article
(This article belongs to the Special Issue Functional Food and Their Pharmaceutical Properties)
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14 pages, 2022 KiB  
Article
Exploration of Hypoglycemic Activity of Saccharomyces pastorianus Extract and Evaluation of the Molecular Mechanisms
by Chien-Hui Wu, Chung-Hsiung Huang, Ming-Chuan Chung, Shun-Hsien Chang and Guo-Jane Tsai
Molecules 2021, 26(14), 4232; https://doi.org/10.3390/molecules26144232 - 12 Jul 2021
Cited by 4 | Viewed by 1776
Abstract
Although the hypoglycemic potential of brewer’s yeast extract has been reported, there is limited information pertaining to the hypoglycemic ingredients of Saccharomyces pastorianus extract and their mechanisms of action available. This study aimed to investigate the in vivo and in vitro hypoglycemic effect [...] Read more.
Although the hypoglycemic potential of brewer’s yeast extract has been reported, there is limited information pertaining to the hypoglycemic ingredients of Saccharomyces pastorianus extract and their mechanisms of action available. This study aimed to investigate the in vivo and in vitro hypoglycemic effect of S. pastorianus extract and to elucidate its molecular mechanisms. S. pastorianus extract was mainly composed of proteins followed by carbohydrates. In diabetic rats, oral administration of S. pastorianus extract significantly reduced the levels of plasma glucose and enhanced the activity of hepatic glucose-6-phosphatase dehydrogenase. Treatment with S. pastorianus extract increased the localization of type 4 glucose transporter (GLUT4), PTP, and insulin receptor at 3T3-L1 cell membranes and raised the levels of P38 MAPK, PI3K, and AKT in the cytosol. In agreement with these results, pretreatment of 3T3-L1 cells with inhibitors of PTP, PI3K, Akt/PKB, and p38 MAPK inhibited glucose uptake induced by application of S. pastorianus extract. Most importantly, a 54 kDa protein with hypoglycemic activity was identified and suggested as the major ingredient contributing to the hypoglycemic activity of S. pastorianus extract. In summary, these results clearly confirm the hypoglycemic activity of S. pastorianus extract and provide critical insights into the underlying molecular mechanisms. Full article
(This article belongs to the Special Issue Functional Food and Their Pharmaceutical Properties)
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11 pages, 2626 KiB  
Article
The Protection of Lactic Acid Bacteria Fermented-Mango Peel against Neuronal Damage Induced by Amyloid-Beta
by Bao-Hong Lee, Wei-Hsuan Hsu, Chih-Yao Hou, Hao-Yuan Chien and She-Ching Wu
Molecules 2021, 26(12), 3503; https://doi.org/10.3390/molecules26123503 - 08 Jun 2021
Cited by 5 | Viewed by 2593
Abstract
Mango peels are usually discarded as waste; however, they contain phytochemicals and could provide functional properties to food and promote human health. This study aimed to determine the optimal lactic acid bacteria for fermentation of mango peel and evaluate the effect of mango [...] Read more.
Mango peels are usually discarded as waste; however, they contain phytochemicals and could provide functional properties to food and promote human health. This study aimed to determine the optimal lactic acid bacteria for fermentation of mango peel and evaluate the effect of mango peel on neuronal protection in Neuron-2A cells against amyloid beta (Aβ) treatment (50 μM). Mango peel can be fermented by different lactic acid bacteria species. Lactobacillus acidophilus (BCRC14079)-fermented mango peel produced the highest concentration of lactic acid bacteria (exceeding 108 CFU/mL). Mango peel and fermented mango peel extracts upregulated brain-derived neurotrophic factor (BDNF) expression for 1.74-fold in Neuron-2A cells. Furthermore, mango peel fermented products attenuated oxidative stress in Aβ-treated neural cells by 27%. Extracts of L. acidophilus (BCRC14079)-fermented mango peel treatment decreased Aβ accumulation and attenuated the increase of subG1 caused by Aβ induction in Neuron-2A cells. In conclusion, L. acidophilus (BCRC14079)-fermented mango peel acts as a novel neuronal protective product by inhibiting oxidative stress and increasing BDNF expression in neural cells. Full article
(This article belongs to the Special Issue Functional Food and Their Pharmaceutical Properties)
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13 pages, 2598 KiB  
Article
Effect of Water and Ethanol Extracts from Hericium erinaceus Solid-State Fermented Wheat Product on the Protection and Repair of Brain Cells in Zebrafish Embryos
by Shun-Kuo Sun, Chun-Yi Ho, Wei-Yang Yen and Su-Der Chen
Molecules 2021, 26(11), 3297; https://doi.org/10.3390/molecules26113297 - 30 May 2021
Cited by 3 | Viewed by 3380
Abstract
Extracts from Hericium erinaceus can cause neural cells to produce nerve growth factor (NGF) and protect against neuron death. The objective of this study was to evaluate the effects of ethanol and hot water extracts from H. erinaceus solid-state fermented wheat product on [...] Read more.
Extracts from Hericium erinaceus can cause neural cells to produce nerve growth factor (NGF) and protect against neuron death. The objective of this study was to evaluate the effects of ethanol and hot water extracts from H. erinaceus solid-state fermented wheat product on the brain cells of zebrafish embryos in both pre-dosing protection mode and post-dosing repair mode. The results showed that 1% ethanol could effectively promote zebrafish embryo brain cell death. Both 200 ppm of ethanol and water extracts from H. erinaceus solid-state fermented wheat product protected brain cells and significantly reduced the death of brain cells caused by 1% ethanol treatment in zebrafish. Moreover, the zebrafish embryos were immersed in 1% ethanol for 4 h to cause brain cell damage and were then transferred and soaked in the 200 ppm of ethanol and water extracts from H. erinaceus solid-state fermented wheat product to restore the brain cells damaged by the 1% ethanol. However, the 200 ppm extracts from the unfermented wheat medium had no protective and repairing effects. Moreover, 200 ppm of ethanol and water extracts from H. erinaceus fruiting body had less significant protective and restorative effects on the brain cells of zebrafish embryos. Both the ethanol and hot water extracts from H. erinaceus solid-state fermented wheat product could protect and repair the brain cells of zebrafish embryos damaged by 1% ethanol. Therefore, it has great potential as a raw material for neuroprotective health product. Full article
(This article belongs to the Special Issue Functional Food and Their Pharmaceutical Properties)
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20 pages, 2404 KiB  
Article
Preparation of Catechin Nanoemulsion from Oolong Tea Leaf Waste and Its Inhibition of Prostate Cancer Cells DU-145 and Tumors in Mice
by Yu-Hsiang Lin, Chi-Chung Wang, Ying-Hung Lin and Bing-Huei Chen
Molecules 2021, 26(11), 3260; https://doi.org/10.3390/molecules26113260 - 28 May 2021
Cited by 11 | Viewed by 2617
Abstract
Anti-cancer activity of catechin nanoemulsions prepared from Oolong tea leaf waste was studied on prostate cancer cells DU-145 and DU-145-induced tumors in mice. Catechin nanoemulsions composed of lecithin, Tween-80 and water in an appropriate proportion was prepared with high stability, particle size of [...] Read more.
Anti-cancer activity of catechin nanoemulsions prepared from Oolong tea leaf waste was studied on prostate cancer cells DU-145 and DU-145-induced tumors in mice. Catechin nanoemulsions composed of lecithin, Tween-80 and water in an appropriate proportion was prepared with high stability, particle size of 11.3 nm, zeta potential of −67.2 mV and encapsulation efficiency of 83.4%. Catechin nanoemulsions were more effective than extracts in inhibiting DU-145 cell growth, with the IC50 being 13.52 and 214.6 μg/mL, respectively, after 48 h incubation. Furthermore, both catechin nanoemulsions and extracts could raise caspase-8, caspase-9 and caspase-3 activities for DU-145 cell apoptosis, arresting the cell cycle at S and G2/M phases. Compared to control, catechin nanoemulsion at 20 μg/mL and paclitaxel at 10 μg/mL were the most effective in reducing tumor volume by 41.3% and 52.5% and tumor weight by 77.5% and 90.6% in mice, respectively, through a decrease in EGF and VEGF levels in serum. Full article
(This article belongs to the Special Issue Functional Food and Their Pharmaceutical Properties)
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