Intracerebral hemorrhage is a type of acute cerebrovascular disease that remains one of the main causes of death and disability. After the onset of ICH, different types of severe pathophysiological changes can cause great damage to brain tissue, including neuroinflammation. Our study demonstrated the effect of PEA on modulating microglia phenotype and neuroinflammation, as well as the possible underlying mechanisms after ICH for the first time. The phenotypic transformation of microglia and simulation of neuroinflammation after ICH in vitro was induced by hemoglobin on BV2 cells. Additionally, the experiment in vivo model was induced by collagenase injection in mice. The role of PEA on hematoma clearance was also discussed. Western blot, ELISA and immunofluorescence staining were used to determine the phenotypic polarization of microglia and neuroinflammation. In order to evaluate the role of PPAR-α in the anti-inflammatory effect of PEA after ICH, the PPAR-α antagonist GW6471 was utilized. Behavior tests examined the effect of PEA on improving neuronal function. Our results showed that PEA can ameliorate neuroinflammation by inhibiting upregulation of NF-κB, IL-1β and TNF-α, both in vivo and in vitro. Additionally, PEA can improve motor function in ICH mice and promotes hematoma clearance. At the same time, PEA can increase the levels of PPAR-α in the nucleus. Hence, PPAR-α antagonists can reverse the protective effects of PEA on neuroinflammation. These results suggest that PEA is involved in microglia polarization, attenuating the activation of neuroinflammation, as well as improving motor function after ICH. This, at least in part, may contribute to the involvement of PPAR-α modulation of NF-κB.
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http://dx.doi.org/10.1016/j.neulet.2022.136648 | DOI Listing |
RSC Adv
January 2025
Department of Chemistry, Division of Science and Technology, University of Education Lahore 54770 Pakistan
[This corrects the article DOI: 10.1039/D3RA08725E.].
View Article and Find Full Text PDFEur J Neurosci
January 2025
Smell and Taste Clinic, Department of Otorhinolaryngology, Technische Universität Dresden, Dresden, Germany.
Target odorant detection in mixtures has been shown to become more difficult as the number of background odorants increases and falls below chance level in mixtures with 16 components. Our aim was to investigate target odorant detection in mixtures among healthy people and compare it between dysosmic patients and age- and gender-matched controls. Participants underwent extensive olfactory testing and performed two target odorant detection tasks.
View Article and Find Full Text PDFThe aim of this study was to use blue whiting fish protein hydrolysate (BWFPH) as a novel dietary amino acid supplement in whey protein isolate (WPI) and pea protein isolate (PPI)-based protein bars. The findings indicate that incorporating BWFPH significantly influenced the nutritional profile of the protein bars, leading to a ~93% reduction in hardness compared to bars without the hydrolysate. Additionally, BWFPH effectively delayed the hardening process during storage.
View Article and Find Full Text PDFHeliyon
January 2025
Health and Environment Research Center, Ilam University of Medical Sciences, Ilam, Iran.
Food toxicity through heavy metals, particularly from cereal consumption, poses significant threats to human health. This study studied various toxic heavy metals (Pb, As, Cr, Cd, Co, Hg, and Ag) in cereal products and their human health risk assessment in Ilam province, Iran. This study analyzed 30 samples of the most commonly cultivated cereals (wheat, rice, corn, pea, and lentil) in Ilam province.
View Article and Find Full Text PDFInt J Biol Macromol
January 2025
Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA. Electronic address:
Starch spherulite is a unique form of resistant starch characterized by a spherical structure with crystalline lamellae that are radially oriented and may find applications in delivery of nutrients and bioactives to the lower gastrointestinal tract. Formation of starch spherulites generally requires heating to a high temperature followed by quenching and long crystallization time. The objectives of this study were to gain a deeper understanding of the factors influencing spherulite formation from pea starch (PS) and high-amylose maize starch (HAMS) and investigate if spherulites could be formed by a slow cooling rate and determine the crystalline structure and morphology of the spherulites formed.
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