Two new verticillane-diterpenoids (1 and 2) were isolated from the gum resin Boswellia sacra. Their structures were elucidated by physiochemical and spectroscopic analysis, as well as ECD calculation. In addition, the in vitro anti-inflammatory activities of the isolated compounds were evaluated by determining the inhibitory effects on lipopolysaccharide (LPS)-induced NO production in RAW 264.7 mouse monocyte-macrophages. The results showed that compound 1 exhibited significant inhibitory effect on NO generation with an IC value of 23.3 ± 1.7 μM suggesting that it might be a candidate for an anti-inflammatory agent. Furthermore, 1 potently inhibited the release of inflammatory cytokines IL-6 and TNF-α induced by LPS in a dose-dependent manner. Using Western blot and Immunofluorescence methods, compound 1 was found to inhibit inflammation mainly by restraining the activation of NF-κB pathway. And in the MAPK signaling pathway, it was found to have inhibitory effects on the phosphorylation of JNK and ERK proteins and have no effect on the phosphorylation of p38 protein.
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http://dx.doi.org/10.1016/j.fitote.2023.105460 | DOI Listing |
Int J Biol Macromol
January 2025
Department of Agricultural Biotechnology, Seoul National University, Gwanak-gu, Seoul 08826, Republic of Korea; Center for Food and Bioconvergence, Seoul National University, Gwanak-gu, Seoul 08826, Republic of Korea; Research Institute of Agriculture and Life Science, Seoul National University, Gwanak-gu, Seoul 08826, Republic of Korea. Electronic address:
Protein-based emulsions are widely utilized for delivering bioactives but suffer from thermodynamic instability, microbial spoilage, and gastrointestinal instability, necessitating enhancement strategies. This study explores the improvement of whey protein isolate (WPI) emulsions through chitosan (CS) coating and spray drying with maltodextrin (MD) or gum Arabic (GA). Canola oil droplets were stabilized with WPI, electrostatic coated with CS, and spray-dried.
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February 2025
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address:
This research is designed to enhance the physio-chemical properties, constancy, and antioxidant activities of water-in-oil (W/O) emulsions containing chia seed oil (CSO) by utilizing mung bean protein isolate (MBPI)-peach gum (PG) conjugates, which were created through the Maillard reaction (MR), as the emulsifying agents. The emulsions were prepared using MBPI-PG produced through the Maillard reaction (EMRP) at concentrations of 0.5 %, 1 %, and 1.
View Article and Find Full Text PDFInt J Biol Macromol
January 2025
College of Food Science, Northeast Agricultural University, Harbin 150030, China. Electronic address:
This paper investigated the effects of heating and pH on the stability of emulsions of non-covalent complexes of gellan gum (GG) and soy protein isolate (SPI). As a result, the GG-SPI complexes stabilized emulsion exhibited a minimum emulsion particle size (945 ± 23 nm), a maximum absolute values of zeta-potential (-32.7 ± 0.
View Article and Find Full Text PDFInt J Biol Macromol
January 2025
Division of Plant Breeding and Genetics, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Jammu and Kashmir 190025, India.
Encapsulation technology is a suitable tool to protect probiotics in carrier food products and gastrointestinal tract. In the current investigation, the potential of gum arabic, soy protein isolate and their blend as wall material for the encapsulation of five Lactobacillus spp. viz.
View Article and Find Full Text PDFInt J Biol Macromol
January 2025
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China. Electronic address:
This study investigated the potential of Maillard reaction products (MRPs) derived from mung bean protein isolate (MBPI) and peach gum (PG) conjugates as wall materials for microencapsulating chia seed oil (CSO). Four formulations (MMRP) were prepared using spray-drying and compared to a commercial sample (CMMRP). The MMRP formulation exhibited the highest encapsulation yield (91 %) and encapsulation efficiency (96 %), along with favorable physical properties, including a spherical shape and smooth surface.
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