Anti-neuroinflammatory and neuroprotective potential of Cissus tuberosa ethanol extract in Parkinson’s disease model through the modulation of neuroinflammatory markers DOI Creative Commons
Malik Saadullah,

Amna Sehar,

Zunera Chauhdary

et al.

PLoS ONE, Journal Year: 2024, Volume and Issue: 19(12), P. e0311140 - e0311140

Published: Dec. 6, 2024

The plant Cissus tuberosa Moc is abundant in phenolics, has been documented to have neuroprotective properties. study seeks determine the effects of C . ethanolic extract (CTE) against Parkinson’s disease by evaluating its impact on motor dysfunction, cognitive deficits, neuroinflammation, and neurodegeneration paraquat-induced models. research hypothesizes that CTE can modulate key biomarkers involved pathology, including α-synuclein, interleukin-1β (IL-1β), tumor necrosis factor-α (TNF-α), assessed through qRT-PCR, as well interleukin-6 (IL-6) TNF-α, evaluated ELISA. Parkinson was induced using paraquat intraperitoneally. designed considering various groups with their respective treatments, control group treated normally, receiving (1 mg/kg, i.p.), standard grabbed (levodopa+carbidopa), three treatment received (150, 300, 600 mg/kg) respectively for 21 days period. Both behavioral, biochemical analysis were performed. HPLC revealed presence several phenolic compounds. significantly improved function performance rats, showing a dose-dependent reduction neurotoxicity (150 < 300 P<0.001). restored antioxidant enzyme levels (P<0.001), contributing alleviation oxidative stress. Neurotransmitter manner while acetylcholinesterase (AChE) reduced (P<0.001). showed significant restoration brain tissue, reducing neuroinflammation neurodegeneration, thereby preserving normal structure. ELISA testing demonstrated (P<0.001) downregulation IL-6 TNF-α CTE-treated groups. qRT-PCR results IL-1β, mRNA expression compared diseased group, suggesting effects. concludes potential therapeutic alleviating symptoms, primarily antioxidant, anti-inflammatory,

Language: Английский

The dynamic of physicochemical properties, volatile compounds and microbial community during the fermentation of Chinese rice wine with diverse cereals DOI
Chi Shen, Yingying Yu, Xue Zhang

et al.

Food Research International, Journal Year: 2024, Volume and Issue: 198, P. 115319 - 115319

Published: Nov. 10, 2024

Language: Английский

Citations

6
Ultrasonic-Enzymolysis Effects on Proso Millet Wine Fermentation DOI Creative Commons
Dongsheng Niu, Qi Jing, Hongjie Lei

et al.

LWT, Journal Year: 2025, Volume and Issue: unknown, P. 117383 - 117383

Published: Jan. 1, 2025

Language: Английский

Citations

0
A Gastronomic Exploration of Protein Digestibility, Antioxidant Activity, and Bioavailability of Selenium-Enriched germinated Brown Rice under various cooking methods DOI Creative Commons
Muhammad Tayyab Rashid, Kunlun Liu,

Mengru Ning

et al.

Journal of Agriculture and Food Research, Journal Year: 2025, Volume and Issue: unknown, P. 101714 - 101714

Published: Feb. 1, 2025

Language: Английский

Citations

0
Effect of simultaneous inoculation of ethyl carbamate-degrading non-Saccharomyces yeast and Saccharomyces cerevisiae on the quality and flavor of wine DOI

Yuxuanwen Zhao,

Yonggang Du,

Naihui Dong

et al.

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106236 - 106236

Published: Feb. 1, 2025

Language: Английский

Citations

0
Discovering the volatilome fingerprint of selected traditional Cuban wines elaborated with native grapes, tropical fruits, and rice using DHS–TD–GC–MS DOI Creative Commons
Lourdes Moyano, M. Ángeles Varo,

Lázaro Núñez

et al.

Journal of Food Science, Journal Year: 2024, Volume and Issue: 89(8), P. 4926 - 4940

Published: July 9, 2024

Cuban wine is a traditional alcoholic beverage elaborated with wide variety of raw materials, such as native grapes, tropical fruits, and rice, different winemaking processes. Research on wines almost nonexistent, therefore, study these necessary to improve their quality. Dynamic headspace (DHS)-TD-gas chromatography-mass spectrometry (GC-MS) analysis was carried out establish the aroma fingerprints wines. A total 42 volatile metabolites (VAMs) were identified, including esters, alcohols, aldehydes, acids, phenols, terpenes, lactones. The odorant activity values (OAV) each VAM obtained, esters most relevant group due highest OAV. Ethyl octanoate, hexanoate, butanoate stand are considered key odorants in aromatic fingerprint. VAMs grouped into seven series. Fruity series showed OAVs contribution ethyl acetates. Principal component used identify specific parameters accurately reflecting differences between Showing that fruity, spicy, chemical allow distinguishing three types. These results may provide useful information for selection materials optimization processes PRACTICAL APPLICATION: This research contributes knowledge oenological selected (rice wine, fruit grape varieties). establishing fingerprint provides industrial development quality product then be promoted other areas world.

Language: Английский

Citations

2
Dynamic Changes in Physicochemical Properties, Amino Acid Content, and Flavour‐Related Substances During Fortified Fermentation of Rice Wine With Saccharomycopsis fibuligera DOI Creative Commons

Minghong Bian,

Yuli Fang,

Suhong Yang

et al.

Journal of Food Processing and Preservation, Journal Year: 2024, Volume and Issue: 2024(1)

Published: Jan. 1, 2024

In recent years, the quality of rice wine has been greatly improved by multibacterial fermentation. this study, Saccharomycopsis fibuligera (Sf) was selected as experimental material to perform intensive fermentation northeastern round glutinous (Db) and Yunzihong No. 23 (Zh). Anqi koji (Rl) served fermenting agent. The differences in before after addition snap capsule‐covering yeast were compared determining dynamic changes physicochemical properties, amino acids, flavour‐related compounds during results showed that adding Sf significantly ( p < 0.05) increased contents alcohol, organic acids imparted a new characteristic flavour wine, resulting more intense caramel vinegar flavours. Overall, these offer baseline information for using

Language: Английский

Citations

1
Fermentation of Buckwheat Rice Wine Based on a New Mixed Jiuqu and Its Quality Evaluation DOI Creative Commons
Zhuang Xiong,

Xiaodie Chen,

Qian Wu

et al.

LWT, Journal Year: 2024, Volume and Issue: unknown, P. 117255 - 117255

Published: Dec. 1, 2024

Language: Английский

Citations

1
Optimizing the Brewing Process, Metabolomics Analysis, and Antioxidant Activity Analysis of Complexed Hongqu Rice Wine with Kiwiberry DOI Creative Commons
Mengze Wang, Yuxin Liu,

Xing Guo

et al.

Fermentation, Journal Year: 2024, Volume and Issue: 10(10), P. 494 - 494

Published: Sept. 26, 2024

Hongqu rice wine is a traditional Chinese yellow produced from single ingredient. To enhance the competitiveness of product and better adapt to market development trends, complexed using variety ingredients necessary nutritional value diversify its flavor. This study explored production technology for kiwiberry as raw material. The mixed fermentation process was optimized single-factor experiments response surface methodology (RSM). optimal conditions were juice addition time 93 h, temperature 31 °C, amount 75 g/100 g. Under these conditions, had an alcohol content 8.7% vol, total phenolic 0.42 mg GAE/mL, flavonoid 0.32 CE/mL. In total, 27 metabolites identified. relative levels 15 metabolites, including quercetin-3-glucoside rutin, increased significantly after adding (VIP > 1.0, p < 0.05, FC 2). Antioxidant activity showed that notable antioxidant capacity enhanced this capacity. Additionally, exhibited hypoglycemic bile acid-binding properties. It achieved 78.68 ± 0.44% inhibition α-amylase 58.02 0.50% α-glucosidase. binding activities with sodium glycocholate, cholate, taurocholate 40.25 0.64%, 49.08 1.05%, 60.58 0.80%, respectively. Consequently, rich in activities, developed. has potential applications functional food development.

Language: Английский

Citations

0
Process Optimization for Fermentative Production of Black Rice Vinegar DOI Open Access

Harmandeep Kaur,

Gurvinder Singh Kocher

Starch - Stärke, Journal Year: 2024, Volume and Issue: unknown

Published: Dec. 10, 2024

ABSTRACT Black rice ( Oryza sativa ) also known as forbidden rice, restricted only in northeast Asia, is now being cultivated some Indian states and has a huge potential for producing vinegar rich health‐promoting characteristics. In the current study, enzymatic saccharification of black carried out using commercial amylases was optimized by response surface methodology (RSM) at 45°C with 5.5 pH. The saccharified starch showed Brix 13.5°B 10.937 g/100 mL 8.602 total sugars reducing sugars, respectively. validation 2L maximum 14°B, 13.1 10.89 sugars. ethanolic fermentation hydrolyzed Saccharomyces cerevisiae KY069279, which led to 6.532% (v/v) ethanol efficiency 93.11% 0.47 g/g productivity. acetic acid post‐ethanol production indigenous bacteria, Acetobacter aceti AC1. fermented 4.15% (w/v) volatile acidity 64.7% 0.38 produced found be antioxidants 77.8% DPPH scavenging activity 50.93 µM concentration. standard quality mean sensory score 7.92 ± 0.8 panel 10 semitrained judges.

Language: Английский

Citations

0
Anti-neuroinflammatory and neuroprotective potential of Cissus tuberosa ethanol extract in Parkinson’s disease model through the modulation of neuroinflammatory markers DOI Creative Commons
Malik Saadullah,

Amna Sehar,

Zunera Chauhdary

et al.

PLoS ONE, Journal Year: 2024, Volume and Issue: 19(12), P. e0311140 - e0311140

Published: Dec. 6, 2024

The plant Cissus tuberosa Moc is abundant in phenolics, has been documented to have neuroprotective properties. study seeks determine the effects of C . ethanolic extract (CTE) against Parkinson’s disease by evaluating its impact on motor dysfunction, cognitive deficits, neuroinflammation, and neurodegeneration paraquat-induced models. research hypothesizes that CTE can modulate key biomarkers involved pathology, including α-synuclein, interleukin-1β (IL-1β), tumor necrosis factor-α (TNF-α), assessed through qRT-PCR, as well interleukin-6 (IL-6) TNF-α, evaluated ELISA. Parkinson was induced using paraquat intraperitoneally. designed considering various groups with their respective treatments, control group treated normally, receiving (1 mg/kg, i.p.), standard grabbed (levodopa+carbidopa), three treatment received (150, 300, 600 mg/kg) respectively for 21 days period. Both behavioral, biochemical analysis were performed. HPLC revealed presence several phenolic compounds. significantly improved function performance rats, showing a dose-dependent reduction neurotoxicity (150 < 300 P<0.001). restored antioxidant enzyme levels (P<0.001), contributing alleviation oxidative stress. Neurotransmitter manner while acetylcholinesterase (AChE) reduced (P<0.001). showed significant restoration brain tissue, reducing neuroinflammation neurodegeneration, thereby preserving normal structure. ELISA testing demonstrated (P<0.001) downregulation IL-6 TNF-α CTE-treated groups. qRT-PCR results IL-1β, mRNA expression compared diseased group, suggesting effects. concludes potential therapeutic alleviating symptoms, primarily antioxidant, anti-inflammatory,

Language: Английский

Citations

0