Wiley最新文献

{"title":"MFG-E8 in Microglial Regulation: A Review of Basic Research in the Central Nervous System","authors":"Dan Li,&nbsp;Weihong Lu,&nbsp;Rongchun Wang,&nbsp;Ying Ma","doi":"10.1111/1750-3841.70235","DOIUrl":"https://doi.org/10.1111/1750-3841.70235","url":null,"abstract":"<p>Microglia are resident immune cells of the central nervous system (CNS) that play important roles under both physiological and pathological conditions. Milk fat globule-epidermal growth factor 8 (MFG-E8) is a glycoprotein that regulates various microglial functions and has a crucial impact on CNS health and disease. MFG-E8 promotes phagocytosis and anti-inflammatory responses and inhibits oxidative stress in microglia, thereby exerting neuroprotective effects and reducing neuroinflammation in diseases such as Alzheimer's and Parkinson's disease. Additionally, it promotes neural regeneration by stimulating the neurogenesis of neural progenitor cells and enhancing tissue repair. However, MFG-E8 may also regulate microglia to exert pro-tumor effects, facilitating CNS tumor invasion and making it a potential therapeutic target. This review focuses on targeting MFG-E8 to regulate microglial function and provides a basis for identifying therapeutic targets for CNS diseases in the future.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 7","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70235","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144558134","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Docosahexaenoic Acid Isomerized Through [1,5] and [1,3] Sigmatropic Rearrangements During Deodorization Process: Perspective of Density Functional Theory","authors":"Linshang Zhang,&nbsp;Zimu Li,&nbsp;Hui Wang,&nbsp;Guobin Li,&nbsp;Hao Zhang,&nbsp;Yanlan Bi","doi":"10.1111/1750-3841.70322","DOIUrl":"https://doi.org/10.1111/1750-3841.70322","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>The isomerization of docosahexaenoic acid (DHA) is intricate, leading to DHA loss during the industrial deodorization process. In this research, deodorization parameters of algae oil were optimized on a laboratory scale, with recommendations for temperature not exceeding 190°C and duration no longer than 70 min. The formation of conjugated trienes and dienes was confirmed by infrared spectrum and nuclear magnetic resonance analysis. To verify the formation process of conjugated trienes and dienes, density functional theory was employed. It was established that both [1,5] and [1,3] sigmatropic rearrangements transpired within this process. The [1,5] sigmatropic rearrangements exhibited lower activation energy than [1,3] counterparts, indicating that [1,5] sigmatropic rearrangements are more facile. This study validated the positional isomerization of DHA and offered valuable guidance for the algae oil production industry.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>This study examines how DHA levels decrease during the refining process of algal oil. It suggests a temperature threshold of 190°C and a processing time of 70 min to minimize this loss. These findings can guide improvements in algal oil refining and help consumers understand why DHA is lost during processing.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 7","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144558251","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A Dimensionless Empirical Model to Predict Heat Transfer Coefficients for Cooling High-Moisture Meat Analog with Rectangular Dies","authors":"Caleb E. Wagner,&nbsp;Leon Levine,&nbsp;Girish M. Ganjyal","doi":"10.1111/1750-3841.70366","DOIUrl":"https://doi.org/10.1111/1750-3841.70366","url":null,"abstract":"&lt;div&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; ABSTRACT&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;An empirical dimensionless relationship useful for estimating heat transfer coefficients during continuous cooling of high moisture meat analog (HMMA) in rectangular linear cooling dies is described here. This information is essential for designing better cooling dies, which is timely since the cooling rate has recently been demonstrated to be important in controlling the quality of HMMA. Wheat-based HMMA was extruded as per an experimental design that varied cooling media temperature (36–72°C), product mass flow rate (2.7–4.5 kg/h), and die aspect ratios (&lt;i&gt;a&lt;/i&gt;* = 0.28 or 0.45). In situ product and cooling media temperatures and mass flow rates were measured continuously using penetrative thermocouples and flow meters, respectively. Dimensional scaling of the underlying differential equations governing heat transfer for this system demonstrated a relationship between dimensionless Nusselt (&lt;span&gt;&lt;/span&gt;&lt;math&gt;\u0000 &lt;semantics&gt;\u0000 &lt;mover&gt;\u0000 &lt;mi&gt;Nu&lt;/mi&gt;\u0000 &lt;mo&gt;¯&lt;/mo&gt;\u0000 &lt;/mover&gt;\u0000 &lt;annotation&gt;$overline {{mathrm{Nu}}}$&lt;/annotation&gt;\u0000 &lt;/semantics&gt;&lt;/math&gt;), Graetz (Gz&lt;sup&gt;−1&lt;/sup&gt;), and conduit aspect ratio (&lt;i&gt;a&lt;/i&gt;*) numbers. Values for these numbers derived from the described experimental data were fit via nonlinear regression to a dimensionless model of the form &lt;span&gt;&lt;/span&gt;&lt;math&gt;\u0000 &lt;semantics&gt;\u0000 &lt;mover&gt;\u0000 &lt;mi&gt;Nu&lt;/mi&gt;\u0000 &lt;mo&gt;¯&lt;/mo&gt;\u0000 &lt;/mover&gt;\u0000 &lt;annotation&gt;$overline {{mathrm{Nu}}}$&lt;/annotation&gt;\u0000 &lt;/semantics&gt;&lt;/math&gt; = A∙(Gz&lt;sup&gt;−1&lt;/sup&gt;)&lt;sup&gt;B&lt;/sup&gt;∙(C+D∙[1−&lt;i&gt;a&lt;/i&gt;*]&lt;sup&gt;E&lt;/sup&gt;) with a high degree of quality (root mean square error = &lt;span&gt;&lt;/span&gt;&lt;math&gt;\u0000 &lt;semantics&gt;\u0000 &lt;mover&gt;\u0000 &lt;mi&gt;Nu&lt;/mi&gt;\u0000 &lt;mo&gt;¯&lt;/mo&gt;\u0000 &lt;/mover&gt;\u0000 &lt;annotation&gt;$overline {{mathrm{Nu}}}$&lt;/annotation&gt;\u0000 &lt;/semantics&gt;&lt;/math&gt; ± 4.9, &lt;i&gt;p&lt;/i&gt; &lt; 0.0001). The resulting fit parameters were deemed reasonable given that the model was logically bound within theoretical Nusselt number limits. The model documented here allows for the estimation of heat transfer coefficients relevant to HMMA cooling dies, while also illustrating the effect of altering cooling die aspect ratios and heat exchanger lengths as would be considered when scaling up an HMMA process.&lt;/p&gt;\u0000 &lt;/section&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Practical Application&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;Carefully balanced cooling rates are essential for producing whole-cut type meat analogs with a desira","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 7","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70366","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144558253","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Global Response and Mechanism of Methane Cycling in Wetlands Under Elevated Atmospheric CO2 and Warming","authors":"Siyu Chen,&nbsp;Jingjing Peng,&nbsp;Chunwu Zhu,&nbsp;Yuxin Huo,&nbsp;Wen Xing,&nbsp;Shuiqing Chen,&nbsp;Ke-Qing Xiao,&nbsp;Yong-Guan Zhu","doi":"10.1111/gcb.70325","DOIUrl":"https://doi.org/10.1111/gcb.70325","url":null,"abstract":"<div>\u0000 \u0000 <p>Wetland is one of the most significant sources of methane (CH₄). Although global warming and elevated atmospheric carbon dioxide concentrations (eCO₂) are expected to affect the CH₄ cycle, the response of CH₄ emission in natural wetland and paddy has been observed to be inconsistent. This variation is likely due to the complex interactions among soil, plant, and microbial processes that regulate CH₄ dynamics, leaving the underlying mechanisms across global studies unknown. Here, we conducted a meta-analysis to elucidate the effects of warming, eCO₂, and their co-effects on CH₄ cycling in wetland. Our results demonstrate that eCO₂ significantly increased CH₄ emission in paddy (18.57%) but had no significant effect on that in natural wetland, attributed to eCO₂-induced increase in belowground biomass and methane production potential in paddy. Conversely, warming promoted CH₄ emission in natural wetland (26.71%) but had no substantial impact on CH₄ in paddy. This difference is due to the lower mean annual temperature in natural wetland compared with paddy, where warming promotes plant growth and methanogen activity. Notably, the combined effects of eCO₂ and warming on paddy CH₄ emission were markedly greater than their individual effects, with a synergistic increase of 44.63%. Furthermore, the impact of eCO₂ on CH₄ emitted by natural wetland was enhanced with time, likely due to different extent of plant-induced priming effect and progressive nitrogen limitation, while CH₄ emissions from paddies declined greatly with time. Our findings emphasize the pivotal role of wetlands in the global methane cycle and highlight the complex responses of CH₄ emissions to climate changes.</p>\u0000 </div>","PeriodicalId":175,"journal":{"name":"Global Change Biology","volume":"31 7","pages":""},"PeriodicalIF":10.8,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144558110","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"环境科学与生态学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Ultrasonic and enzymatic processing for optimizing gelation and functional properties of black bean protein isolate","authors":"Xuechun Wang,&nbsp;Ze Yin,&nbsp;Shixin Wang,&nbsp;Aihua Zhai","doi":"10.1111/1750-3841.70207","DOIUrl":"https://doi.org/10.1111/1750-3841.70207","url":null,"abstract":"<p>This study investigates the synergistic effects of ultrasonic and enzymatic treatments on the gelation properties of black bean protein isolate (BBPI). We hypothesize that this combined approach will enhance gelation by promoting structural modifications and molecular interactions. The results show that the combined treatment of ultrasound and enzymes effectively reduced the molecular weight of BBPI, facilitating protein dissociation and structural refolding. This process resulted in increased surface hydrophobicity, a significant reduction in particle size (by 85%), an increase in the absolute value of the zeta potential, and a 60% enhancement in solubility. These modifications led to a gel with improved viscoelasticity, increased water-holding capacity, and enhanced gel strength and springiness, which reached 5.11 N and 4.73 mm, respectively, while forming a more compact three-dimensional network structure. These findings suggest a promising strategy for improving BBPI for food applications, particularly in plant-based products, by enhancing its functional properties and expanding its industrial potential.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 7","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144558127","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A Novel Jamming Method Based on Micro-Doppler Modulation and Electromagnetic Meta-Materials","authors":"Guikun Liu,&nbsp;Honglin Li,&nbsp;Feng Ming,&nbsp;Liang Li,&nbsp;Jingwen Mou,&nbsp;Chen Song,&nbsp;Zhengshuai Li,&nbsp;Peng Wang","doi":"10.1049/rsn2.70052","DOIUrl":"https://doi.org/10.1049/rsn2.70052","url":null,"abstract":"<p>The rotating corner reflector is widely used in passive jamming methods because of its micro-Doppler modulation effect on the echo signal of synthetic aperture radar. Nevertheless, the traditional methods based on this have problems of single jamming effect and limited jamming range, which are gradually unable to adapt to the increasingly complex electromagnetic countermeasure environment. Therefore, it is of great significance to optimise and improve this to achieve more abundant jamming effects. With the development of material technology, the electromagnetic meta-materials can realise the intra-pulse modulation of radar signals. Thus, a novel jamming method based on the uniform acceleration or deceleration rotating corner reflector and the periodic pulse modulation electromagnetic meta-material is proposed in this paper. Through changing the modulation parameters of proposed jamming model, four different types of jamming effects can be achieved and regulated flexibly. The imaging characteristics of proposed jamming model and the regulation effects of jamming parameters are analysed, respectively. Then, the simulation experiments are performed using the original echo data of airborne SAR system and the simulation results verify the correctness of theoretical analysis. Finally, the prototype design of proposed jamming model and the practical feasibility analysis are given, respectively, which can provide support for the subsequent engineering implementation.</p>","PeriodicalId":50377,"journal":{"name":"Iet Radar Sonar and Navigation","volume":"19 1","pages":""},"PeriodicalIF":1.4,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1049/rsn2.70052","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144558202","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Process Optimization and Storage Evaluation of Explosion Puffing Dried Reduced-Fat White Cheese Snacks","authors":"Özgün Köprüalan Aydın,&nbsp;Nurcan Koca,&nbsp;Mehmet Koç,&nbsp;Figen Kaymak-Ertekin","doi":"10.1111/1750-3841.70353","DOIUrl":"https://doi.org/10.1111/1750-3841.70353","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>This study builds on the previous research that explored the effects of different pre-drying methods on the quality of reduced-fat white cheese (RFWC) snacks before explosion puffing drying (EPD). The microwave + freeze hybrid drying (MD + FD) method was identified as the optimal pre-drying approach, with a target moisture content of 45 g/100 g in the RFWC sample, based on textural, chemical, color, and sensory attributes. In this continuation study, the MD + FD pre-drying method and moisture content were maintained, whereas response surface methodology (RSM) with a Box–Behnken design was applied to optimize the EPD process parameters for producing high-protein RFWC snacks. The independent variables (puffing temperature, puffing time, and vacuum temperature) were evaluated for their effects on protein content, crispness, volumetric expansion, and sensory acceptability. Statistical analysis showed that vacuum temperature significantly influenced all responses; puffing time played a key role in protein content and crispness, whereas puffing temperature primarily affected volumetric expansion. The optimal EPD conditions were determined as 100°C puffing temperature, 5 min puffing time, and 60°C vacuum temperature, yielding a protein content of 60.33 g/100 g DM, crispness of 34.40, volumetric expansion of 16.60%, and an overall sensory score of 7.46. A 6-month storage study revealed that the product retained its quality for 4 months, with noticeable moisture uptake, oxidation, and texture degradation from the fifth month onward. These findings highlight EPD's potential for developing high-protein, crispy cheese snacks while underscoring the importance of selecting appropriate packaging to maintain product stability.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>By showing that explosion puffing drying (EPD) can be tuned to produce crispy, protein-rich cheese snacks with exceptional texture and sensory appeal, this work contributes to the invention of high-protein snacks. The findings provide the food industry a scalable way to create nutrient-dense, shelf-stable treats that are not manufactured with conventional grains. Additionally, the 6-month storage analysis provides important information on packaging techniques to increase shelf life, increasing the viability of these snacks for mass manufacture and international distribution. The new generation of clean-label, high-protein snacks in the quickly expanding health-conscious market is made possible by our research.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 7","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70353","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144558249","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Ultrasonic and enzymatic processing for optimizing gelation and functional properties of black bean protein isolate","authors":"Xuechun Wang,&nbsp;Ze Yin,&nbsp;Shixin Wang,&nbsp;Aihua Zhai","doi":"10.1111/1750-3841.70207","DOIUrl":"https://doi.org/10.1111/1750-3841.70207","url":null,"abstract":"<p>This study investigates the synergistic effects of ultrasonic and enzymatic treatments on the gelation properties of black bean protein isolate (BBPI). We hypothesize that this combined approach will enhance gelation by promoting structural modifications and molecular interactions. The results show that the combined treatment of ultrasound and enzymes effectively reduced the molecular weight of BBPI, facilitating protein dissociation and structural refolding. This process resulted in increased surface hydrophobicity, a significant reduction in particle size (by 85%), an increase in the absolute value of the zeta potential, and a 60% enhancement in solubility. These modifications led to a gel with improved viscoelasticity, increased water-holding capacity, and enhanced gel strength and springiness, which reached 5.11 N and 4.73 mm, respectively, while forming a more compact three-dimensional network structure. These findings suggest a promising strategy for improving BBPI for food applications, particularly in plant-based products, by enhancing its functional properties and expanding its industrial potential.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 7","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144558250","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Application of Gamma Irradiation to Ensure Safety and Preserve the Quality of Fresh Blueberries (Emerald)","authors":"Anabel Rodriguez,&nbsp;Marina Mozgovoj,&nbsp;Melany Bejarano,&nbsp;María F. Godoy,&nbsp;Celeste Cingolani,&nbsp;Carla Lires,&nbsp;Alejandro Pannunzio,&nbsp;Sergio R. Vaudagna","doi":"10.1111/1750-3841.70349","DOIUrl":"https://doi.org/10.1111/1750-3841.70349","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>This study aimed to evaluate the effect of gamma irradiation (0.6, 1.2, and 1.8 KGy doses) on rotavirus inactivation (RVA) and the quality of <i>Esmerald</i> fresh blueberries. Dosimetry measurements revealed absorbed doses of 0.72, 1.46, and 2.16 KGy. The <i>D</i>₁₀ value for RVA inactivation was determined to be 3.03 ± 0.03 KGy, exceeding the maximum 2.5 KGy dose permitted for fresh fruit, indicating that gamma irradiation alone is insufficient for effective RVA inactivation without significantly impacting blueberry quality. On the other hand, the absorbed doses (0.72, 1.46, and 2.16 KGy) did not affect most of the physicochemical parameters or the nutritional profile. However, a dose-dependent decrease in mechanical properties and enzyme activity was observed. Therefore, achieving effective RVA inactivation in fresh blueberries could require a combined approach, integrating gamma irradiation, ideally at doses up to 1.46 KGy, with complementary methods. This combined strategy could offer a promising intervention for the inactivation of RVA in fresh produce.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>Blueberries, due to their specific characteristics, are particularly susceptible to viral contamination. Conventional sanitation methods, such as washing, are inadequate as they can affect the texture, integrity, and appearance of the fruit. Gamma irradiation is a non-thermal preservation method that improves food safety and extends shelf life while causing minimal alterations to the natural attributes of fresh produce. According to our results, gamma irradiation showed potential to inactivate RVA in blueberries. However, to achieve complete inactivation, a dose higher than the allowed dose (2.5 KGy) is required. Furthermore, our study revealed that irradiation treatments with doses lower than 2.5 KGy had a negative impact on the mechanical properties of blueberries, while they had a limited impact on the inactivation of the enzyme. In this regard, further studies are needed to explore combined strategies that effectively inactivate RVA and enzymes without compromising the delicate quality of fresh produce.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 7","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144558252","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Dehydrocostus Lactone Inhibits Microglia-Mediated Neuroinflammation by Targeting CYP2A6 to Improve Ischemic Brain Injury","authors":"Xin Shu,&nbsp;Xinxin Zou,&nbsp;Jingxuan Zhang,&nbsp;Xu Fang,&nbsp;Xinyu Wang,&nbsp;Hui Wu,&nbsp;Xuan He,&nbsp;Dujuan Sha","doi":"10.1111/cns.70502","DOIUrl":"https://doi.org/10.1111/cns.70502","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Neuroinflammation is an important factor in ischemic stroke. Dehydrocostus lactone (DHC) plays an anti-inflammatory role in certain diseases. However, the role of DHC in neuroinflammation after ischemic stroke remains unclear.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>DHC was administered to lipopolysaccharide (LPS)-treated BV2 cells and a middle cerebral artery occlusion (MCAO) model to detect the levels of inflammatory factors using quantitative real-time PCR, western blotting, and behavioral tests. Morphological changes in microglia were observed using immunofluorescence. The Swiss Target Prediction database was used to predict the target of DHC. Finally, a specific inhibitor of the target protein was used to investigate its potential synergistic role in neuroinflammation, both with and without being combined with DHC.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The expression of inflammation-related factors both in vivo and in vitro was improved by DHC, and the neurological deficits in mice after MCAO were improved in the DHC administration group. In addition, the Swiss Target Prediction showed that CYP2A6 was a target of DHC. Specifically, the combination of DHC with the CYP2A6 inhibitor showed that DHC exerts anti-inflammatory effects in a CYP2A6-dependent manner.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Mechanistically, DHC inhibited neuroinflammation by binding to the target CYP2A6. Our study suggests that DHC is a promising new strategy for treating ischemic stroke.</p>\u0000 </section>\u0000 </div>","PeriodicalId":154,"journal":{"name":"CNS Neuroscience & Therapeutics","volume":"31 7","pages":""},"PeriodicalIF":4.8,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/cns.70502","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144558284","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}