Jiyue Sha, Yanting Zhang, Wei Li, Hongxia Yu, Yushun Lu, Zhiman Li, Di Qu, Yingying Shi, Zhengbo Liu, Yinshi Sun
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引用次数: 0
Abstract
Thermal processing is the most common drying method for Panax quinquefolius L. (PQ). This study aimed to investigate the regulatory effects of PQ treated at constant and different temperatures on cyclophosphamide (CTX)-induced immunosuppression in mice. Routine HE staining was used to observe the pathological changes of the spleen, ELISA measured cytokine levels, lymphocyte subsets in the spleen were measured by flow cytometry, and MAPK signaling pathway protein expression was detected by Western blotting. The results showed that PQ treated at constant and different temperatures could slow down the weight loss and immune organ damage and improve the proliferation rate of splenic T lymphocytes, phagocytosis of macrophages, and white blood cell count in immunosuppressed mice. In addition, the serum levels of TNF-α, IFN-γ, IL-2, IL-4, IgA, IgG, and IgM were significantly increased, and the expression levels of spleen proteins p-P38, p-JNK, and p-ERK were also significantly increased in mice treated with PQ treated with different processing methods, and the effect of PQ treated with constant temperature was more significant. Therefore, PQ after heat treatment is a potent immunomodulator, and the processing pattern has some effects on the immunocompetence of PQ.
期刊介绍:
The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet.
Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes:
-Biochemistry of postharvest/postmortem and processing problems
-Enzyme chemistry and technology
-Membrane biology and chemistry
-Cell biology
-Biophysics
-Genetic expression
-Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods
Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following:
-Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease
-The mechanism of the ripening process in fruit
-The biogenesis of flavor precursors in meat
-How biochemical changes in farm-raised fish are affecting processing and edible quality