This study was to explore the application value of chromosome ten (PTEN) - phosphatidylinositol 3-kinase (PI3K) - protein kinase B (AKT) signaling pathway in the treatment of Bupivacaine toxicity to neuronal cells under the regulation of fat emulsion. Neurons in the hippocampus of newborn rats were treated with Bupivacaine and fat emulsion and divided into five groups. The activity and action potential of neurons in each group were measured and Nissl's staining was performed. The results showed that the neuron activity of Bupivacaine group (42.36 ± 5.48%), Bupivacaine + fat emulsion group (70.23 ± 3.66%), and Bupivacaine + fat emulsion + PTEN/PI3K/AKT inhibitor group (79.28 ± 5.14%) was lower than that of the blank group (99.95 ± 3.42%). The duration of action potential in Bupivacaine group was increased (5.19 ± 0.48ms) and the frequency of action potential was decreased (13.87 ± 1.95) compared with the blank group (2.44 ± 0.37ms, 19.59 ± 2.14). The duration of the fat emulsion group (2.39 ± 0.39ms, 19.76 ± 2.05), Bupivacaine + fat emulsion group (2.88 ± 0.52ms, 18.53 ± 1.66), and Bupivacaine + fat emulsion + PTEN/PI3K/AKT inhibitor group (3.43 ± 0.69ms, 17.57 ± 1.58) was decreased, but the number of times increased (P < 0.05). In short, the fat emulsion can reverse the toxic effects of Bupivacaine on rat hippocampal neurons by regulating the PTEN/PI3K/AKT signaling pathway. This study provided a reference for the clinical treatment of the neurotoxicity of Bupivacaine.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.14715/cmb/2023.69.2.14 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Integrating 16S rDNA and metabolomics to uncover the therapeutic mechanism of electroacupuncture in type 2 diabetic rats.
Front Microbiol
January 2025
School of Acupuncture-Moxibustion and Tuina, Chengdu University of Traditional Chinese Medicine, Chengdu, China.
Objective: This study aimed to investigate the impact of electroacupuncture (EA) on blood glucose levels, gut microbiota, short-chain fatty acids (SCFAs), and glucagon-like peptide-1 (GLP-1) in a rat model of type 2 diabetes mellitus (T2DM).
Methods: Forty Sprague-Dawley (SD) rats were randomly assigned to five groups (n = 8/group) using a random number table: normal control, T2DM model, electroacupuncture (EA), EA + antibiotics (EA + A), and antibiotics (A). The normal rats received a standard diet and saline gavage, while the other groups were fed a high-fat diet and emulsion.
Effect of KCO on konjac glucomannan/κ-carrageenan-based camellia oil Pickering emulsion gel for the development of fat analogs.
Int J Biol Macromol
January 2025
College of Life Science, Xinyang Normal University, Xinyang 464000, China. Electronic address:
Konjac glucomannan (KGM) undergoes deacetylation in alkaline conditions, while κ-carrageenan (CRG) is sensitive to potassium ions. This study examines the influence of KCO on the mechanical properties of KGM/CRG-based camellia oil Pickering emulsion gels. Texture analysis and rheological testing revealed that the addition of KCO significantly enhanced the mechanical properties of emulsion gels.
View Article and Find Full Text PDFFabrication and characterization of non-diary whipped creams: Influence of oleogel.
Food Chem
January 2025
College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China. Electronic address:
Non-dairy whipped creams (NDWC) are a typical food emulsion system and are gaining popularity among consumers. Oleogels as reasonable alternatives to trans and saturated fats in foods show great potential application in NDWC. Effects of different proportions of oleogel (30 %-70 %) as base oil on the crystallization behavior, appearance, interface and rheological properties of NDWC were evaluated.
View Article and Find Full Text PDFA Prototype Process for Demulsification of Waste Ice Cream.
Food Sci Nutr
January 2025
Dairy and Functional Foods Research Unit, Eastern Regional Research Center, Agricultural Research Service U.S. Department of Agriculture Wyndmoor Pennsylvania USA.
Recovery of the butterfat in waste ice cream may be an opportunity to mitigate food and economic loss. Previous efforts to recover such fat have succeeded in producing a fat-enriched fraction but have not succeeded in demulsifying the fat. In the present study, a method involving a sequence of emulsion-breaking steps is shown to be effective for releasing a majority of the fat from waste ice cream as free, unemulsified oil.
View Article and Find Full Text PDFComprehensive Sensory Evaluation in Low-Fat Emulsions: A Systematic Review of Diverse Food Applications.
Food Sci Nutr
January 2025
The prevalence of diet-related health issues has driven the demand for healthier food options, particularly those with reduced fat content. This systematic review evaluates the integration of sensory analysis in low-fat emulsion research, highlighting a significant gap in current practices. From an initial pool of 400 articles, 227 unique studies were screened, but only 15 (6.
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!