Targeted activation of ErbB4 receptor ameliorates neuronal deficits and neuroinflammation in a food-borne polystyrene microplastic exposed mouse model.

The impact of polystyrene microplastics (PS-MPs) on the nervous system has been documented in the literature. Numerous studies have demonstrated that the activation of the epidermal growth factor receptor 4 (ErbB4) is crucial in neuronal injury and regeneration processes. This study investigated the role of targeted activation of ErbB4 receptor through a small molecule agonist, 4-bromo-1-hydroxy-2-naphthoic acid (C11H7BrO3, E4A), in mitigating PS-MPs-induced neuronal injury.

Discovery of novel saltiness-enhancing peptides from yeast extract and evaluation of their bidirectional saltiness regulation effects.

This study was undertaken to uncover peptides from yeast extract that can enhance the perception of saltiness and to explore their effects on saltiness enhancement. Utilizing nano-liquid chromatography-tandem mass spectrometry (nano-LC-MS/MS) analysis, we identified peptides present in yeast extract. Through a virtual screening strategy, we selected fourteen candidate peptides with potential to enhance saltiness, along with two arginyl dipeptides.

Green synthesis of N-succinyl-L-tyrosine: Decoding its taste-enhancing effects and mechanisms via sensory evaluation and molecular simulation.

Amid escalating global public health concerns linked to dietary habits, the reduction of salt, monosodium glutamate, and sugar is increasingly recognized as a prevailing trend. This study explored the green synthesis of a novel taste enhancer, N-succinyl-L-tyrosine (N-Suc-Tyr), alongside its mechanisms of taste enhancement. N-Suc-Tyr was synthesized through an enzymatic process utilizing food-grade enzymes within an aqueous environment.

Targeted ErbB4 receptor activation prevents D-galactose-induced neuronal senescence via inhibiting ferroptosis pathway.

Background: Neuronal senescence is a common pathological feature of various neurodegenerative diseases, with ferroptosis playing a significant role. This study aims to investigate the role of ErbB4 receptor activation in preventing D-Galactose (D-gal)-induced neuronal senescence.

Methods: Mice subjected to D-gal-induced aging were administered a small molecule ErbB4 receptor agonist (E4A), identified via virtual screening, melatonin, or a combination of both.

Comparative analysis of kokumi effects in Ile-Leu, Ile-Ile, Leu-Leu, and Leu-Ile: Sensory, simulation, and structural insights.

The exact characteristics and underlying mechanisms of the taste differences between dipeptides containing leucine (Leu) and isoleucine (Ile) are still unknown, although their kokumi properties are well known. This study used molecular dynamics simulations and sensory analysis to examine kokumi attributes, such as the thickness and continuity of four peptides: Leu-Leu, Leu-Ile, Ile-Ile and Ile-Leu. Sensory results showed that 1 mM Leu-Leu, Leu-Ile and Ile-Leu increased the thickness of umami taste in the MSG solution by 21.

Branched-Chain Amino Acid (BCAA) Oligopeptide Determination from Whey Proteins: Preparation, Peptide Profiles, and Anti-Fatigue Activity.

Whey proteins have anti-fatigue activity, but there are few studies that have reported the ameliorative effects of branched-chain amino acid (BCAA) oligopeptides from whey proteins on fatigue in mice. The purposes of this study were to establish a process for the preparation of BCAA oligopeptides from whey protein and to investigate the anti-fatigue activity of BCAA oligopeptides. Whey proteins were hydrolyzed by trypsin and flavourzyme and purified by ethanol precipitation and reversed-phase high performance liquid chromatography (RP-HPLC).

Indoleamine 2, 3-dioxygenase 1 inhibition mediates the therapeutic effects in Parkinson's disease mice by modulating inflammation and neurogenesis in a gut microbiota dependent manner.

Abnormal tryptophan metabolism is closely linked with neurological disorders. Research has shown that indoleamine 2,3-dioxygenase 1 (IDO-1), the first rate-limiting enzyme in tryptophan degradation, is upregulated in Parkinson's disease (PD). However, the precise role of IDO-1 in PD pathogenesis remains elusive.

Mechanism of S100A9-mediated astrocyte activation via TLR4/NF-κB in Parkinson's disease.

Astrocyte-mediated neuroinflammation plays a key role in Parkinson's disease (PD) progression. The proinflammatory protein S100A9 is linked to various neurodegenerative diseases, but its involvement in astrocyte activation in PD remains unclear. Here, we investigate the role of S100A9 in astrocyte-mediated neuroinflammation in PD.

Revealing the Microbial Origins of -Lactoyl Amino Acids in Soy Sauce: Synthesis Conditions, Potential Enzymes, and Utilization Preference.

The flavor contribution of -lactoyl amino acids (Lac-AAs) to soy sauce is gradually gaining attention. However, research on their formation mechanism is limited. In this study, the production of Lac-AAs of 12 species of yeasts commonly detected in soy sauce was investigated, and , , and were identified as key yeasts because of their productivity and high correlation coefficients with peak areas of Lac-AAs ( > 0.

Based on green synthesis, multisensory evaluations and molecular simulation approaches: Exploring the taste-enhancing characteristics and mechanisms of N-succinyl-L-leucine.

N-Succinyl amino acids (N-Suc-AAs) are increasingly recognized for their potential as taste-active compounds. However, research into the green synthesis, taste-enhancing properties, and mechanisms of N-succinyl-L-leucine (N-Suc-Leu) remains limited. This study employed an enzymatic synthesis method, catalyzed by protamex and pancreatin, to produce N-Suc-Leu, with its structure confirmed.

Cleaner preparation of N-lauroyl theanine with taste-enhancing properties and deciphering its taste-presenting mechanism.

With the improvement of people's living standards and health awareness, reducing salt, sugar, and fat is gradually becoming the mainstream trend. In this work, we delved into the development of an innovative taste enhancer, N-lauroyl theanine (NLT), and its taste presentation mechanism. NLT was synthesized in the aqueous phase by enzyme-catalyzed and direct-heating methods using food-grade enzymes in yields of up to 64.

Discovery of N-succinyl-L-isoleucine as a novel taste enhancer via multisensory techniques and molecular simulations.

As awareness of health implications associated with dietary habits elevates alongside an increase in living standards, the trend toward minimizing sodium chloride and monosodium glutamate consumption has gained prominence. This study explored a novel taste enhancer, N-succinyl-L-isoleucine (N-Suc-Ile), focusing on its synthesis, taste-enhancing effects, and taste-enhancing mechanism. The synthesis of N-Suc-Ile was achieved through enzymatic catalysis employing food-grade enzymes in an aqueous environment, achieving yielding 30.

Decoding of novel umami peptides from corn fermented powder and its mechanism via multisensory techniques, virtual screening, and molecular simulation approaches.

This study aimed to identify umami peptides in corn fermented powder (CFP) and investigate their umami enhancing effect. Ultrafiltration and ethanol precipitation was used to separate the umami peptides in CFP. Dynamic sensory evaluations were used to identify the peptide fraction with the intense umami taste, and the peptides in the fraction were identified by nano-liquid chromatography-tandem mass spectrometry.

Application of multiple dynamic sensory techniques to N-lauroyl amino acids: Exposing the relationship between taste-enhancing properties and chemical structure.

This study investigated the taste enhancing effects of N-lauroyl amino acids, including N-lauroyl-phenylalanine, N-lauroyl-tryptophan and N-lauroyl-tyrosine. Sensory results obtained through TDS, TCATA, and TI assessments indicated that all N-Lau-AAs significantly increased the umami intensity and duration of solutions such as simulated chicken broth. Moreover, these compounds masked bitter taste, with LTR showing the most pronounced reduction of bitterness.

Enzymatic synthesis of N-succinyl-L-phenylalanine and exploration of its potential as a novel taste enhancer.

N-succinyl-L-phenylalanine (SP) has been identified as a taste-active contributor in an array of foods. Despite its recognized importance, the understanding of its synthesis and taste enhancement properties remains rudimentary. The study examined the enzymatic synthesis of SP with 45.

A Novel Compound with Kokumi Properties: Enzymatic Preparation and Taste Presentation Evaluation of N-Lauroyl Phenylalanine.

To satisfy the demands of the food industry, innovative flavor enhancers need to be developed urgently to increase the food flavor. In our work, N-lauroyl phenylalanine (LP) was prepared from phenylalanine (l-Phe) and lauric acid (Lau) in water through the use of commercial enzymes (Promatex, Sumizyme FP-G, and Trypsin), and its flavor-presenting properties and mechanism were investigated. The highest LP yields obtained under one-factor optimized conditions were 61.

Resilience mediates the prediction of alienation towards parents on subjective well-being in rural left-behind children: a 12-month longitudinal study.

Objective: Parent-child relationship is critical for children's well-being. In China, the large number of left-behind children (LBC, one or both parents leaving for work for at least 6 months) raises public concern. Although LBC often report poor mental health status and higher alienation towards parents, the dynamic trend of subjective well-being in this population, as well as the prediction of alienation towards parents on LBC's subjective well-being, remain unrevealed.

Quercetin intervention reduced hepatic fat deposition in patients with nonalcoholic fatty liver disease: a randomized, double-blind, placebo-controlled crossover clinical trial.

Background: Nonalcoholic fatty liver disease (NAFLD) has become a growing public health problem worldwide. However, there is still lack of effective treatment strategies except lifestyle intervention.

Objectives: To evaluate whether quercetin improves intrahepatic lipid content in patients with NAFLD.

Integrated virtual screening coupled with sensory evaluation identifies N-succinyl-L-tryptophan as a novel compound with multiple taste enhancement properties.

N-Succinyl amino acids (N-Suc-AAs) are garnering attention for their potential as taste-active compounds. The intricate variety of N-Suc-AAs presented considerable challenges in identifying those with taste-active properties. Consequently, we employed structure-based virtual screening to pinpoint taste-active N-Suc-AAs, revealing N-succinyl-L-tryptophan (ST) as a compound with high affinity for different taste receptors.

Enzymatic synthesis and sensory evaluation of the novel kokumi compound N-butyryl phenylalanine.

In this study, food-grade glutamine transaminase (TGase) was utilized for the green-catalyzed preparation of N-butyryl amino acids. For improving the reusability of the enzyme preparation, immobilized TG enzyme (94.23% immobilization rate) was prepared.

Synthesis, taste characteristics and taste mechanism of N-lactoyl leucine from soy sauce using sensory analysis and UPLC-MS/MS.

Recently, amino acid derivatives gradually gained attention, but studies on N-lactoyl-leucine (Lac-Leu) and N-lactoyl-isoleucine (Lac-Ile) are limited. This study aims to explore the contributions of Lac-Leu and Lac-Ile to soy sauce. Lac-Leu and Lac-Ile were synthesized via enzymatic synthesis method catalyzed by Tgase.

Molecular simulation screening and sensory evaluation unearth a novel kokumi compound with bitter-masking effect: N-lauroyl-L-tryptophan.

N-lauroyl-L-tryptophan (LT), which has the strongest potential flavor-presenting activity, was skillfully screened from numerous N-Lau-AAs docked to different taste receptors by molecular simulation techniques. Subsequently, LT was synthesized employing food-grade commercial enzymes and structurally characterized, the optimized yields of LT could reach 69.08%, 76.

Investigation of the multiple taste enhancement properties of N-succinyl-amino acids and their relationship to chemical structure using dynamic sensory techniques.

The present study aimed to explore the similarity and difference in taste enhancement properties of N-succinyl-L-phenylalanine (N-Suc-Phe), N-succinyl-L-tryptophan (N-Suc-Trp), and N-succinyl-L-tyrosine (N-Suc-Tyr) using temporal dominance of sensations (TDS), temporal check-all-that-apply (TCATA), and time-intensity (TI) techniques. Meanwhile, leading taste enhancers in the market, such as N'-[(2,4-dimethoxyphenyl)methyl]-N-(2-pyridin-2-ylethyl) oxamide (DE) was chosen to conduct a comparative analysis with the aforementioned three compounds. Findings from TDS and TCATA revealed that all compounds under investigation notably enhanced umami and saltiness while reducing bitterness in a concentration-dependent fashion (0.