Exploring the effects of whey protein components on the interaction and stability of cyanidin-3-O-glucoside.

Background: Anthocyanins are susceptible to degradation due to external factors. Despite the potential for improved anthocyanin stability with whey protein isolate (WPI), the specific effects of individual components within WPI on the stability of anthocyanins have yet to be studied extensively. This study investigated the interaction of WPI, β-lactoglobulin (β-Lg), bovine serum albumin (BSA), and lactoferrin (LF) with cyanidin-3-O-glucoside (C3G), and also considered their effects on stability.

Polysaccharide isolated from Phellinus linteus mycelia exerts anti-inflammatory effects via MAPK and PPAR signaling pathways.

In the present study, the anti-inflammatory function of Phellinus linteus polysaccharide (PLP) was investigated in animal and cell inflammation models, and the anti-inflammatory mechanism of PLP was also explored. Sixty 8-week ICR mice were randomly divided into 3 groups, and DSS group and DSS + PLP group mice received 2.0% DSS and PLP was orally administered at 500 mg/kg/day.