Author: Omeiza, Noah A. ; Iwalewa, Ezekiel O. ; Alagbonsi, Abdullateef I. ; Potokiri, Augustina ; Ajayi, Abayomi M. ; Alagbonsi, Abdullateef I ; Adeleke, Paul A ; Iwalewa, Ezekiel O ; Ajayi, Abayomi M ; Omeiza, Noah A ; Adeleke, Paul A.

IntroductionThe therapeutic potential of yeast in the management of depression is unknown. Thus, we evaluated the modulatory effect of nutritional yeast supplementation on antidepressant activity of fluoxetine in mice models of depressive-like behaviors (DLB).MethodsA total of 112 mice were divided into 16 groups (n = 7 each) for a 3-stage study. Stage I (non-DLB study) had groups Ia (10 mL/kg vehicle), Ib (20 mg/kg fluoxetine), Ic - If (2% yeast diet for all, but Id - If additionally received 5 mg/kg, 10 mg/kg, and 20 mg/kg fluoxetine respectively). Stage II (lipopolysaccharide [LPS] model of DLB) had groups IIa - IIb (10 mL/kg vehicle), IIc (20 mg/kg fluoxetine), IId (yeast) and IIe (yeast + 20 mg/kg fluoxetine). After these treatments for 24 days, animals in IIb - IIe received 0.83 mg/kg of LPS on the 25th day. Except for group IIIa (10 mL/kg vehicle), animals in other groups of stage III (unpredictable chronic mild stress [UCMS] model) were exposed to UCMS for 24 days along with 10 mL/kg vehicle (IIIb), 20 mg/kg fluoxetine (IIIc), yeast (IIId), or yeast + fluoxetine (IIIe).ResultsYeast and fluoxetine attenuated LPS- and UCMS-induced immobility, derangement of oxido-inflammatory (TNF-α, IL-6, NO, MDA, SOD, GSH, CAT, and AChE) and CREB/MAPK pathways. While fluoxetine had more potent effect than yeast when used separately, pre-treatment of mice with their combination had more pronounced effect than either of them.ConclusionYeast supplementation improves the antidepressant activity of fluoxetine in mice by modulating oxido-inflammatory, CREB, and MAPK pathways.

27 May 2023·Foods (Basel, Switzerland)

Oxygen as a Possible Technological Adjuvant during the Crushing or the Malaxation Steps, or Both, for the Modulation of the Characteristics of Extra Virgin Olive Oil.

Article

Author: Sánchez-Ortiz, Araceli ; Beltrán Maza, Gabriel ; Gila Beltrán, Abraham M ; Herrera, María Paz Aguilera ; Jiménez Márquez, Antonio

In commercial terms, Extra Virgin Olive Oil (EVOO) is considered an exceptional food with excellent sensory and nutritional quality due to its taste, odor, and bioactive compounds; as such, it is of great health interest. This quality can be affected by the oxidative degradation, both chemical and enzymatic (the activity of oxidative, endogenous enzymes from the polyphenol oxidase and peroxidase olive fruit type), of essential components during the extraction and conservation of EVOO. In the bibliography, oxygen reduction during the malaxation process and oil storage has been studied in different ways. However, research concerning oxygen reduction in the crushing of the olive fruit or the malaxation of the paste, or both, in the "real extraction condition" is scarce. Oxygen reduction has been compared to control conditions (the concentration of atmospheric oxygen (21%)). Batches of 200 kg of the olive fruit, 'Picual' cultivar, were used and the following treatments were applied: Control (21% O₂ Mill-21% O₂ Mixer), "IC-NM": Inerted crushing -Normal malaxation (6.25% O₂ Mill-21% O₂ Mixer), "NC-IM": Normal crushing-Inerted malaxation (21% O₂ Mill-4.39% O₂ Mixer) and "IC-IM": Inerted crushing -Inerted malaxation (5.5% O₂ Mill-10.5% O₂ Mixer). The parameters of commercial quality covered by regulation (free acidity, peroxide value and absorbency in ultra-violet (K₂₃₂ and K₂₇₀)) did not suffer any change concerning the control, and so the oils belong to the commercial category of "Extra Virgin Olive Oil". The phenolic compounds of the olives involved in the distinctive bitter and pungent taste, health properties, and oxidative stability are increased with the downsizing amounts of oxygen in the IC-NM, NC-IM, and IC-IM treatments with an average of 4, 10, and 20%, respectively. In contrast, the total amount of volatile compounds decreases by 10-20% in all oxygen reduction treatments. The volatile compounds arising from the lipoxygenase pathway, which are responsible for the green and fruity notes of EVOO, also decreased in concentration with the treatments by 15-20%. The results show how oxygen reduction in the milling and malaxation stages of olive fruit can modulate the content of phenols, volatile compounds, carotenoids, and chlorophyll pigments in the EVOO to avoid the degradation of the compound with sensorial and nutritional interest.

24 Jan 2023·Analytical Chemistry

Photo-Activated Ratiometric Fluorescent Indicator for Real-Time and Visual Detection of Plasma Membrane Homeostasis

Article

Author: Zhu, Xiaojiao ; Zhou, Hongping ; Wang, Haoran ; Yu, Zhi-peng ; Zhong, Feng ; Deng, Yu ; Bu, Yingcui

Development of an activated ratiometric indicator that is specific to plasma membrane (PM) viscosity exhibits great application prospects in disease diagnosis and treatment but remains a great challenge. Herein, a photo-activated fluorescent probe (CQ-IC) was designed and prepared tactfully, which could analyze and real-time monitor the microenvironmental homeostasis of the PM based on a two-channel ratiometric imaging model. Interestingly, upon light irradiation, CQ-IC generates reactive oxygen species and thus increases the cellular viscosity, which increases two emission peaks at 480 and 610 nm. This work would propose a new strategy to sensor PM homeostasis and effectively guide the treatment of viscosity-related diseases among various physiological and pathological processes.

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Indication	Highest Phase	Country/Location	Organization	Date
Hepatitis B	Preclinical	CN	Shanghai Hepu Pharmaceutical Co., Ltd.	-

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