Abstract:
:Pterostilbene, found in grapes and berries, exhibits pleiotropic effects, including anti-inflammatory, antioxidant, and anti-proliferative activities. This study was conducted to investigate the effect of pterostilbene on liver fibrosis and the potential underlying mechanism for such effect. Sprague-Dawley rats were intraperitoneally given dimethyl n-nitrosamine (DMN) (10mg/kg) 3 days per week for 4 weeks. Pterostilbene (10 or 20mg/kg) was administered by oral gavage daily. Liver function, morphology, histochemistry, and fibrotic parameters were examined. Pterostilbene supplementation alleviated the DMN-induced changes in the serum levels of alanine transaminase and aspartate transaminase (p<0.05). Fibrotic status and the activation of hepatic stellate cells were improved upon pterostilbene supplementation as evidenced by histopathological examination as well as the expression of α-smooth muscle actin (α-SMA), transforming growth factor-β1 (TGF-β1), and matrix metalloproteinase 2 (MMP2). These data demonstrated that pterostilbene exhibited hepatoprotective effects on experimental fibrosis, potentially by inhibiting the TGF-β1/Smad signaling.
journal_name
Food Chemjournal_title
Food chemistryauthors
Lee MF,Liu ML,Cheng AC,Tsai ML,Ho CT,Liou WS,Pan MHdoi
10.1016/j.foodchem.2012.11.094subject
Has Abstractpub_date
2013-06-01 00:00:00pages
802-7issue
2-3eissn
0308-8146issn
1873-7072pii
S0308-8146(12)01837-7journal_volume
138pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract::Our objective was to investigate the correlation between processing conditions and structural properties of lotus seed starch-lecithin complexes by dynamic high-pressure homogenization and explore the formation mechanism. The complexes formed with 5% lecithin at 90 MPa had the highest complex index among samples, thus...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.126245
更新日期:2020-06-15 00:00:00
abstract::Reducing sugars can react with 1-phenyl-3-methyl-5-pyrazolone (PMP) to form sugar-PMP derivatives, which can be detected by HPLC-UV or HPLC-DAD due to their high UV absorbance at 248 nm. Six different sugars were synthesized with PMP with aid of response surface methodology (RSM), by which the parameters of the synthe...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.125686
更新日期:2020-03-30 00:00:00
abstract::Glucosyl stevioside was synthesized via transglucosylation by dextransucrase from Leuconostoc citreum KM20 (LcDexT), forming α-d-glucosyl stevioside. A production yield of 94% was reached after 5days of LcDexT reaction at 30°C. Glucosyl stevioside induced a 2-fold improved quality of taste and sweetness, compared to s...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.05.046
更新日期:2016-11-15 00:00:00
abstract::Hydrolysis of oleuropein, the main phenol in olive (Olea europaea L.) leaf extracts, to oleuropein aglycon and other subsequent products in the hydrolytic pathway can be catalyzed by different enzymes. Three of the most used hydrolases were assayed to catalyze the process, and β-glucosidase from Aspergillus niger was ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.10.011
更新日期:2017-04-01 00:00:00
abstract::Nutritional quality and essential oil compositions of Thaumatococcus danielli (Benn.) tissue and seed were determined. Oil was extracted from the seed using standard methods while the fatty acids of the oil, chemical and anti-nutritional properties of defatted seed flour were determined. Total fat yield of the seed fl...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.03.114
更新日期:2014-10-01 00:00:00
abstract::Radio frequency (RF) is an emerging technology applied in blanching treatment as alternative to conventional treatment. This study aimed to investigate the effects of RF heating rate on peroxidase (POD) inactivating efficiency, physiochemical properties (texture, color and vitamin C) and cell structure of stem lettuce...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128360
更新日期:2021-04-16 00:00:00
abstract::We propose a visual strategy for simultaneous detection of multiple adulterated components in beef by integration of multiple polymerase chain reaction (mPCR) with the lateral flow strip (LFS). The primer sets for adulterated components are uniquely designed with different nucleic acid tags (NAT), enabling the amplico...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.127891
更新日期:2021-03-01 00:00:00
abstract::The generation, accumulation and decay of free radicals in six varieties of cheese, irradiated (0-4 kGy) in an electron accelerator, have been studied by electron spin resonance (ESR) spectroscopy. Remarkably, the ESR spectra of all untreated cheeses showed only one singlet signal with a g-factor of 2.0064 ± 0.0005. S...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.09.101
更新日期:2019-03-15 00:00:00
abstract::Almond shell, a by-product obtained from the nut industry, was valorised into low degree of polymerisation xylooligosaccharides using alkaline pretreatment and enzymatic hydrolysis. The effect of particle size on hemicellulose recovery upon pretreatment was studied using 1 and 2 M NaOH. It was observed that particle s...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.06.012
更新日期:2019-11-01 00:00:00
abstract::Pasta is traditionally manufactured using only durum wheat semolina, but it is possible to incorporate other flours or ingredients into pasta in order to increase its nutritional value to the consumer, compared to conventional pasta. For this reason, pasta was prepared substituting durum wheat semolina with 15% of enr...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.09.062
更新日期:2015-04-01 00:00:00
abstract::Type II collagen was purified from sternal cartilage of the chick using a combination of pepsin digestion, NaCl precipitation and DEAE-sepharose CL 6B ion exchange chromatography. Pepsin-solubilized type II collagen of higher stability can be obtained with the extraction time of 32h, 0.5% pepsin concentration at 20°C....
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2007.09.022
更新日期:2008-05-15 00:00:00
abstract::The refractive index is a basic optical property of materials. This study explores the effect of ethanol, glycerol, tartaric acid and glucose/fructose on the refractive index in model aqueous solutions and in dry white wines. Various model aqueous solutions consisting of these components were prepared and the refracti...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.127085
更新日期:2020-11-01 00:00:00
abstract::A novel and simple method for detecting 16 sulfonamides (SAs) in animal feed using high performance liquid chromatography equipped with a photo-diode array detector (HPLC/PDA) and immunoaffinity chromatography was developed. The chromatographic peaks of the 16 SAs were successfully identified by comparing their retent...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.10.014
更新日期:2016-04-01 00:00:00
abstract::Lipid oxidation-a major cause of food product deterioration-necessitates the use of food additives to inhibit food oxidation. Ginger extract (GE) has been reported to possess antioxidant properties. However, components isolated from ginger have been rarely reported to inhibit fat oxidation. Herein, antioxidant propert...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.07.055
更新日期:2018-01-15 00:00:00
abstract::Montmorillonite calcium (MMT-Ca) was functionalized with cetyltrimethylammonium bromide (CTAB) via cationic exchange effects. Compared with MMT-Ca, the resulting CTAB functionalized MMT-Ca (CTAB/MMT-Ca) greatly increased the oxidation peak current of sunset yellow, indicative of strong signal enhancement effects. The ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.10.075
更新日期:2015-04-15 00:00:00
abstract::Three quality branded meats (n=68), "Vitela Tradicional do Montado"-PGI veal, Mertolenga-PDO veal and Mertolenga-PDO beef were analysed for cholesterol (HPLC-UV), α-tocopherol (HPLC-FD), fatty acid composition (GC-FID), including conjugated linoleic acid (CLA) isomeric profile (Ag+-HPLC), and nutritional value of lipi...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2011.12.008
更新日期:2012-06-01 00:00:00
abstract::The antioxidant activity of methanol extracts from Passiflora edulis and Passiflora alata pulp, and P. edulis rinds, healthy or infected with the passion fruit woodiness virus (PWV), was investigated using the oxidant activities of the neutrophil and the neutrophil granule enzyme myeloperoxidase (MPO), both playing ke...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2011.03.001
更新日期:2011-09-15 00:00:00
abstract::Different fruit wines, chokeberry, blackcurrant and blueberry, were spray-dried using hydroxypropyl-β-cyclodextrin (HP-β-CD) and inulin (IN). The structural, physicochemical, and biological properties of the spray-dried wine powders were studied over 12months of storage in darkness at 8°C. Identification and quantific...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.01.115
更新日期:2017-08-01 00:00:00
abstract::A metabolomics strategy was developed to differentiate strong aroma-type baijiu (SAB) (distilled liquor) from the Sichuan basin (SCB) and Yangtze-Huaihe River Basin (YHRB) through liquid-liquid extraction coupled with GC×GC-TOFMS. PCA effectively separated the samples from these two regions. The PLS-DA training model ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.126098
更新日期:2020-06-01 00:00:00
abstract::Glycation between target proteins and saccharides is time-consuming or requires high temperatures. Here, a promising reaction medium, natural deep eutectic solvents (NADES), for glucose glycation with bovine serum albumin (BSA) was applied to improve the grafting of glucose-glycated BSA by shifting reaction equilibriu...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.127122
更新日期:2020-10-30 00:00:00
abstract::Citrus fruits are a rich source of bio-functional compounds with various and well-proven health properties. We focused our attention on an ancient Mediterranean species, Citrus lumia Risso. The aim of this work was to investigate the polyphenol content and biological activities of C. lumia albedo extract by cell-free ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.11.138
更新日期:2019-05-01 00:00:00
abstract::The aim of this study was to evaluate the effect of pesticide formulations and fruit growth stages on the Pre-harvest Interval Period (PHI). Results showed that pesticide formulations did not affect the initial deposit and dissipation rate. However, the fruit growth stage at the application time showed a significant e...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.11.140
更新日期:2017-04-15 00:00:00
abstract::An efficient and sensitive analytical method based on liquid chromatography-tandem mass spectrometry (LC-MS/MS) has been developed and validated for the simultaneous determination of 42 pharmaceuticals belonging to different therapeutic classes (i.e. antibiotics, analgesics, anti-inflammatories, cardiovascular agents,...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.126765
更新日期:2020-08-30 00:00:00
abstract::Estimates of quantitative proteomic distance between populations have not been reported to date. Here, quantitative proteomic distances between three Spanish bovine breeds (Asturiana de los Valles, AV; Retinta, RE; and Rubia Gallega, RG) were estimated from two-dimensional electrophoresis profiles of meat samples of l...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.126293
更新日期:2020-06-15 00:00:00
abstract::The effect of dietary supplementation with Se-enriched Agaricus bisporus on cytosolic gluthathione peroxidase-1 (GPx-1), gastrointestinal specific glutathione peroxidase-2 (GPx-2), thioredoxin reductase-1 (TrxR-1) and selenoprotein P (SeP) mRNA expression and GPx-1 enzyme activity in rat colon was examined. Rats were ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.09.074
更新日期:2014-03-01 00:00:00
abstract::In the present study, the antioxidant and aldose reductase inhibitory activities of 24 Peruvian infusion tea plants were investigated by 2,2'-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and aldose reductase assays. Phoradendron sp. showed the highest inhibition of a...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.03.107
更新日期:2017-09-15 00:00:00
abstract::Sudan dyes in spices are often assumed to arise from cross-contamination or malicious addition. Here, experiments were carried out to identify the potential source of Sudan I-IV in Capsicum fruits through investigation of their contents in native Capsicum tissues, soils and associated agronomic materials. Sudan II-IV ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.10.004
更新日期:2015-04-15 00:00:00
abstract::The aim of this research was to quantify essential trace elements (iron, copper, zinc and iodine) and establish their speciation in human milk. Both the element and the species are important in new-born nutrition. Colostrum, and transitional and mature milks (25) were collected from 18 mothers of pre-term or full-term...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.126978
更新日期:2020-10-01 00:00:00
abstract::The mechanisms of the unfolding and aggregation of PSE-like chicken meat protein at extreme alkaline pHs (pH 11.0, 11.5 and 12.0) were studied and related to the physical properties of edible films. Results of asymmetrical flow field-flow fractionation coupled with various detectors showed that pH 12.0 leads to a cert...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.126574
更新日期:2020-07-30 00:00:00
abstract::High tannin content in sorghum grains is an undesirable characteristic for poultry and pig feeding and represents a challenge for breeding programs. On the other hand, moderate content of tannins in sorghum may be beneficial in human diets because they exert anti-cancer, anti-inflammatory and reduced carbohydrate upta...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.127970
更新日期:2021-02-01 00:00:00