Understanding how Baijiu facilitates blood circulation and prevents blood stasis is crucial for revealing the mechanism of Baijiu for cardiovascular disease (CVD) risk reduction. Here we established a zebrafish thrombosis model induced using arachidonic acid (AA) to quantitatively evaluate the antithrombotic effect of Wuliangye Baijiu. The prevention and reduction effects of aspirin, Wuliangye, and ethanol on thrombosis were compared using imaging and molecular characterization. Wuliangye Baijiu reduces thrombotic risks and oxidative stress in the AA-treated zebrafish, while ethanol with the same concentration has no similar effect. The prevention and reduction effects of Wuliangye on thrombosis are attributed to the change in the metabolic and signaling pathways related to platelet aggregation and adhesion, oxidative stress and inflammatory response.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9723178 | PMC |
| http://dx.doi.org/10.1038/s41538-022-00170-2 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
A novel colorimetric and fluorometric dual-signal identification of crude baijiu based on La-CDs.
Food Chem
February 2025
Key Laboratory for Biorheological Science and Technology of Ministry of Education, Bioengineering College of Chongqing University, Chongqing 400044, PR China; Liquor Making Biology Technology and Application of Key Laboratory of Sichuan Province, College of Bioengineering, Sichuan University of Science and Engineering, 188 University Town, Yibin 644000, PR China. Electronic address:
The correct classification of strong-flavored crude baijiu affects its quality and overall standard and is crucial for the intelligent development of the baijiu industry. In this work, we developed a novel optical sensing array using lanthanum-doped carbon dots (La-CDs). Using La-CDs with three metal complex dyes-chromium black T, alizarin red, and dimethylphenol orange-we were able to detect organic acids and tannic acid (TA) in crude baijiu in a way that was both colorimetric and fluorescent for the first time.
View Article and Find Full Text PDFWuliangye strong aroma baijiu promotes intestinal homeostasis by improving gut microbiota and regulating intestinal stem cell proliferation and differentiation.
J Sci Food Agric
September 2024
School of Bioengineering, Sichuan University of Science and Engineering, Yibin, China.
Background: Wuliangye strong aroma baijiu (hereafter, Wuliangye baijiu) is a traditional Chinese grain liquor containing short-chain fatty acids, ethyl caproate, ethyl lactate, other trace components, and a large proportion of ethanol. The effects of Wuliangye baijiu on intestinal stem cells and intestinal epithelial development have not been elucidated. Here, the role of Wuliangye baijiu in intestinal epithelial regeneration and gut microbiota modulation was investigated by administering a Lieber-DeCarli chronic ethanol liquid diet in a mouse model to mimic long-term (8 weeks') light/moderate alcohol consumption (1.
View Article and Find Full Text PDFInvestigating the impact of various sorghum types on the key aroma compounds of Sichuan Xiaoqu Baijiu through application of the sensomics approach.
Food Chem X
June 2024
Wuliangye Yibin Co., Ltd, China.
The aroma of Sichuan Xiaoqu Baijiu (SXB) greatly benefits from the use of sorghum as its primary brewing ingredient. Nevertheless, the impact of different sorghum variety on the primary aroma compounds of SXB has not been thoroughly investigated. Gas chromatography-mass spectrometry (GC-MS) in conjunction with headspace solid phase microextraction (HS-SPME) and liquid-liquid extraction (LLE) were employed in this investigation.
View Article and Find Full Text PDFOptimization of Clostridium beijerinckii semi-solid fermentation of rape straw to produce butyric acid by genome analysis.
Bioresour Bioprocess
February 2024
College of Bioengineering, Sichuan University of Science & Engineering, No.1 Baita Road, Sangjiang District, Yibin, 644005, Sichuan, China.
Butyric acid is a volatile saturated monocarboxylic acid, which is widely used in the chemical, food, pharmaceutical, energy, and animal feed industries. This study focuses on producing butyric acid from pre-treated rape straw using simultaneous enzymatic hydrolysis semi-solid fermentation (SEHSF). Clostridium beijerinckii BRM001 screened from pit mud of Chinese nongxiangxing baijiu was used.
View Article and Find Full Text PDFPreparation of layer-assembled W/O/W-type microencapsulated beads and application in solid-state fermentation.
J Food Sci
April 2024
Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, College of Bioengineering, Sichuan University of Science and Engineering, Yibin, Sichuan, China.
In this study, microcapsule beads-0-3-layers (M-0-3 indicates microencapsulated beads with 0, 1, 2, and 3 layers) were prepared, their properties were measured and characterized, and the effects of M-0-3 on solid-state fermentation were investigated. The results showed that in a liquid environment, the releasing glucoamylase activities of M-0-3 were 55.77%, 47.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!