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1. 2,3,7,8-tetrachlorodibenzo-p-dioxin inhibits autophagy via Akt/ mTOR signaling pathway in RAW 264.7 macrophages | |||
Jing Lu,Meitong Liu,Haochen Zheng,Yong Fan,Qian Zhang,Shuang Guan | |||
Food Science and Technology 18 October 2020 | |||
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Abstract:2,3,7,8-tetrachlorodibenzodioxine (TCDD) was a highly toxic contamination and detected in the environment and food. It can be bio-magnified through food chain and bio-accumulate in human bodies, then cause various adverse health effects. Autophagy was a self-regulating process that degraded proteins and organelles in cells. The disruptions of autophagy balance have been bound up with multiple diseases and metabolic processes. In this paper, we detected the effects of TCDD on autophagy in RAW 264.7 cells and traced the molecular mechanism. The results showed that TCDD dose-dependently inhibited autophagy with the range from 0 to 10nM. Further, we found that this inhibition of autophagy was due to the decrease of p-Akt/Akt and increase of p-mTOR/mTOR expression. In addition, the autophagy inhibition caused by TCDD was resumed by using reversible mTOR inhibitor (rapamycin) and a selective Akt inhibitor (LY294002). This evidence showed that Akt/mTOR signaling pathway plays an important role in the autophagy induced by TCDD in RAW 264.7 cells. Our study confirmed the autophagy injury of TCDD on RAW 264.7 macrophages and the mechanism of TCDD toxicity was supplemented at the molecular level. | |||
TO cite this article:Jing Lu,Meitong Liu,Haochen Zheng, et al. 2,3,7,8-tetrachlorodibenzo-p-dioxin inhibits autophagy via Akt/ mTOR signaling pathway in RAW 264.7 macrophages[OL].[18 October 2020] http://en.paper.edu.cn/en_releasepaper/content/4752932 |
2. Composition, source and influencing factors of white spots formation in soybean paste | |||
MIN Shihao,NIU Chengtuo,SHAN Wanxiang,LIU Chunfeng,ZHENG Feiyun,WANG Jinjing,LI Qi | |||
Food Science and Technology 06 March 2020 | |||
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Abstract:White spots are commonly found in bean-based fermented food, which will significantly lower the product quality. This study aimed to analyze the composition of white spots and further reveal the source and influencing factors of white spots in bean-based fermented food using soybean paste as study model. The results showed that white spots were mainly composed of 40.96% free tyrosine and 37.94% tyrosine-rich peptides. During soybean paste fermentation, tyrosine was found to be produced by the actions of proteolytic enzymes secreted by Aspergillus oryzae 3.042 and the excessive accumulation of tyrosine in soybean paste led to the formation of white spots. Among all influencing factors, high temperature treatment favored the formation of white spots. The existence of soy peptone and phenylalanine would postpone the precipitation of tyrosine while promote the aggregation of the tyrosine precipitation. Field Emission Scanning Electron Microscope (FESEM) analysis showed that tyrosine accumulated around the protein particles and treatment at 120 C would disrupt the structure of tyrosine-protein complex. Based on the above results, we proposed that treatment of soybean paste at temperature lower than 80 C was the current practically applicable method to control the formation of white spots in soybean paste. | |||
TO cite this article:MIN Shihao,NIU Chengtuo,SHAN Wanxiang, et al. Composition, source and influencing factors of white spots formation in soybean paste[OL].[ 6 March 2020] http://en.paper.edu.cn/en_releasepaper/content/4751034 |
3. Effects of Different Doses of Fructooligosaccharides (FOS) on the Composition of Mice Fecal Microbiota, Especially the Bifidobacterium Composition | |||
Jiayu Gu,Bingyong Mao,Shumao Cui,Jianxin Zhao,Hao Zhang,Wei Chen | |||
Food Science and Technology 08 March 2018 | |||
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Abstract:Fructooligosaccharides (FOS) are a well-known class of prebiotic and are considered to selectively stimulate the growth of bifidobacteria in the gut. Previous studies focused on the stimulated growth of Bifidobacterium, but did not further investigate the bifidobacterial composition, i.e. the specific species that was were stimulated. In this study mice were fed with FOS in different doses (0%, 5%, and 25%) for 4 weeks and the composition of fecal microbiota, in particular Bifidobacterium, was analyzed by sequencing the V3-V4 region and the groEL gene on the MiSeq platform, respectively. In the high-dose group (25% FOS) the relative abundance of Actinobacteria was significantly increased, which was mainly contributed by Bifidobacterium. At the genus level the relative abundances of Blautia and Coprococcus were also significantly increased. Through the groEL sequencing 14 species of Bifidobacterium were identified, among which Bifidobacterium pseudolongum (B. pseudolongum) was most abundant. After FOS treatment, B. pseudolongum became almost the sole bifidobacterial species (>95%). We isolated the B. pseudolongum strains and, by high performance liquid chromatography (HPLC), demonstrated their ability to metabolize FOS. Therefore, we concluded that FOS significantly stimulated the growth of B. pseudolongum in mice. Further investigations are needed to reveal the mechanism of selectiveness between FOS and B. pseudolongum, which would aid our understanding of the basic principles of dietary carbohydrates and host health. | |||
TO cite this article:Jiayu Gu,Bingyong Mao,Shumao Cui, et al. Effects of Different Doses of Fructooligosaccharides (FOS) on the Composition of Mice Fecal Microbiota, Especially the Bifidobacterium Composition[OL].[ 8 March 2018] http://en.paper.edu.cn/en_releasepaper/content/4743709 |
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