Psoriasis is a chronic autoimmune disease, and until now, it remains an incurable disease. Therefore, the development of new drugs or agents that ameliorate the disease will have marketing potential. (TC) is a specific fungus in Taiwan. It is demonstrated to have anticancer, anti-inflammation, and hepatoprotective effects. However, the effects of TC fermented extract on psoriasis are under investigation. In this research, we studied the ability of TC on antioxidative activity and the efficacy of TC on interleukin-17 (IL-17A)-induced intracellular oxidative stress, inflammation-relative, and proliferation-relative protein expression in human keratinocytes. The results of a DPPH radical scavenging assay, reducing power assay, and hydroxyl peroxide inhibition assay indicated that TC has a potent antioxidant ability. Furthermore, TC could reduce IL-17A-induced intracellular ROS generation and restore the NADPH level. In the investigation of pathogenesis, we discovered TC could regulate inflammatory and cell proliferation pathways via -IKKα/-p65 and -mTOR/-p70S6k signaling pathways in human keratinocytes. In conclusion, TC showed characteristics such as antioxidant, anti-inflammatory, and anti-psoriatic-associated responses. It is expected to be developed as a candidate for oxidative-stress-induced skin disorders or psoriasis treatment.
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http://dx.doi.org/10.3390/ijms232314623 | DOI Listing |
Food Chem Toxicol
January 2025
Zoology Department, Faculty of Science, Al-Azhar University, 71524 Assuit, Egypt.
This study aimed to define the antitumor effect of ethanolic extract of Pistacia vera leaves (PEE) toward breast cancer both in vitro and in vivo using dimethyl-benz(a)anthracene (DMBA)-induced breast tumor in adult female rats. PEE showed a potent antioxidant effect toward both DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS (2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) radicals with IC values of 72.6 and 107.
View Article and Find Full Text PDFSci Rep
January 2025
Animal Production Department, Faculty of Agriculture, Cairo University, Giza, 12613, Egypt.
Cassava (Manihot esculenta Crantz) is a crucial crop in tropics and subtropics, primarily cultivated for its tuber. However, its foliage is rich in protein and can supply essential elements for ruminants. The objective of this study was to evaluate the phytochemical compounds by Gas chromatography-MS (GC-MS) and the main phenolic by High Pressure Liquid Chromatography (HPLC) present in cassava foliage, along with the fermentation pattern using a semi-automated gas production (GP) system.
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January 2025
Dental Health Department, College of Applied Medical Sciences, King Saud University, P.O. Box 10219, Riyadh, 11433, Saudi Arabia.
In this study, the endophytic fungus Coniothyrium chaingmaiense-KUMBMDBT-25 was isolated from the healthy stem of Euphorbia tirucalli, mass cultivated by submerged fermentation, and extracted using ethyl acetate as a solvent. The extract was subjected to GC-MS analysis. The synthesized Con-AgNPs were characterized through various bioanalytical methods.
View Article and Find Full Text PDFAppl Biochem Biotechnol
January 2025
The Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, Kemitorvet Building 220, 2800, Kgs. Lyngby, Denmark.
To cover the rising demand for natural food dyes, new sources and production methods are needed. Microbial fermentation of nature-identical colours, such as the red pigment betanin, has the potential to be a cost-efficient alternative to plant extraction. The last step of betanin production is catalysed by a UDP-glycosyltransferase (UGT).
View Article and Find Full Text PDFFree Radic Biol Med
December 2024
Centre for Pre-clinical Studies, CSIR-North East Institute of Science and Technology (NEIST), Jorhat, Assam, 785006, India; AcSIR-Academy of Scientific and Innovative Research, Ghaziabad, Uttar Pradesh, 201002, India. Electronic address:
Akhuni, an ethnic food of northeast India, induces ROS-mediated apoptosis in cancer cells. This is the first report on the anticancer potential of Akhuni. Akhuni is a traditional fermented soybean product known for its umami taste and delicacy, commonly used in Northeast India's cuisine.
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