Food Science & Nutrition最新文献

{"title":"Structural and in vitro anticancer properties of the kaempferol–lactoferrin complex","authors":"Peiyu Xue,&nbsp;Hongmei Zhao,&nbsp;Xinyong You,&nbsp;Weiming Yue","doi":"10.1002/fsn3.4479","DOIUrl":"https://doi.org/10.1002/fsn3.4479","url":null,"abstract":"<p>Lactoferrin and polyphenols are common natural functional compounds. Their interactions and the consequential alterations in functional activity have received widespread attention. The work aimed to investigate the interaction between lactoferrin and kaempferol, as well as evaluate the in vitro anticancer properties of the lactoferrin–kaempferol complex. The results of the spectra experiments revealed that lactoferrin and kaempferol are capable of forming complexes to quench the endogenous fluorescence of lactoferrin. Further insight into the binding mechanism was gained through molecular docking and molecular dynamics simulations. These analyses suggest that both hydrophobic interactions and hydrogen bonding are essential factors in the interaction between lactoferrin and kaempferol. Furthermore, the MTT assay and apoptosis by flow cytometry were conducted, revealing a synergistic effect of kaempferol and lactoferrin on the inhibition of HeLa cell proliferation. The findings from this investigation could improve our understanding of lactoferrin's interaction with polyphenols and the role of the lactoferrin–kaempferol complex in inhibiting cancer cell proliferation.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"12 11","pages":"9046-9055"},"PeriodicalIF":3.5,"publicationDate":"2024-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4479","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142754111","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":"Utilization of beef lung powder in model chicken emulsion formulation","authors":"Cem Okan Özer,&nbsp;Ganime Beyzanur Var,&nbsp;Kamil Emre Gerçekaslan,&nbsp;Ezgi Demir Özer","doi":"10.1002/fsn3.4478","DOIUrl":"10.1002/fsn3.4478","url":null,"abstract":"<p>The present study aimed to demonstrate the effect of beef lung powder addition to model chicken emulsion formulations on quality parameters and determine the optimum usage dose. A mixture design method was employed to determine the ideal proportions of chicken meat, animal fat, and water. The optimal formulation comprises 70.48% chicken meat, 12.42% animal fat, 9.30% water/ice, and 7.80% beef lung powder (w/w). The predicted outcomes for this optimized emulsion include a cooking loss of 3.05%, emulsion stability of 85.21%, an oxidation rate increase of 2.93%, a color difference of 13.24%, and firmness of 24.16 N. The use of lung powder resulted in a reduction in cooking loss and an increase in emulsion stability and hardness. Nevertheless, an increase in both color change and oxidation rate was found in emulsion models. The results of this study demonstrate that beef lung powder is a highly functional ingredient with the capacity to significantly enhance the stability and texture of chicken emulsions. Furthermore, it has the potential to considerably improve the nutritional and quality attributes of emulsified meat products, therefore suggesting its broader applicability in food production.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"12 11","pages":"9035-9045"},"PeriodicalIF":3.5,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4478","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142250261","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":"Phytochemical composition, hypnotic activity, and antinociceptive properties of cumin essential oil collected from various geographical regions","authors":"Abdorahim Nouri,&nbsp;Mansour Mofasseri,&nbsp;Reza Jahani,&nbsp;Masood Ghodrati,&nbsp;Seyed Mohammad Mahdi Emam,&nbsp;Mohammad-Taghi Ebadi","doi":"10.1002/fsn3.4432","DOIUrl":"https://doi.org/10.1002/fsn3.4432","url":null,"abstract":"<p>The quantity and quality of the active components of plants are strongly influenced by environmental factors. In this regard, dried cumin seeds were collected from four different locations (SaadatShahr (P1) and Sarvestan (P2) from Fars Province and Kashmar (P3) and Sabzevar (P4) from Khorasan), and their essential oils were isolated by Clevenger apparatus and evaluated using GC and GC–MS. In addition, the hypnotic and antinociceptive activities of the cumin EO sample, which had the highest yield and quality, respectively, were assessed via the pentobarbital-induced loss of righting test and acetic acid-induced writhing test. Our results showed that the highest amount of EO was present in sample P4 (3.63%), followed by P3 (2.92%), P2 (2.69%), and P1 (2.31%). GC–MS analysis revealed cuminaldehyde (21.31–33.60%), γ-terpinene (13.68–23.29%), p-mentha-1,4-dien-7-al (14.44–20.84%), p-mentha-1,3-dien-7-al (10.06–14.02%), β-pinene (9.32–11.46%), and p-cymene (3.16–7.89%) were the major constituents in all the populations. Generally, the results showed that the seeds harvested from areas with hotter and drier climates (P3 and P4) had higher EO yields and cuminaldehyde concentrations but had moderate amounts of γ-terpinene, β-pinene, and p-cymene. In addition, the hypnotic (100 and 200 mg/kg) and antinociceptive (25, 50, and 100 mg/kg) effects of cumin EO were proven in animal models.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"12 11","pages":"9025-9034"},"PeriodicalIF":3.5,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4432","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142754110","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":"Effects of different thermal processing methods on amino acid, fatty acid, and volatile flavor substance contents of Aohan millet (Golden seedling millet)","authors":"Likun Cheng,&nbsp;Shuang Qu,&nbsp;Yueying Yun,&nbsp;Yan Ren,&nbsp;Fucheng Guo,&nbsp;Yakun Zhang,&nbsp;Guoze Wang","doi":"10.1002/fsn3.4409","DOIUrl":"10.1002/fsn3.4409","url":null,"abstract":"<p>Aohan millet has been cultivated for 8000 years and has rich nutritional value, such as high-quality fatty acids and amino acids. Thermal processing is a conventional approach to food preparation. However, the effect of thermal processing on the formation of flavor substances in millet has not been clarified. Therefore, in this study, the effects of three different thermal processing techniques, namely, steaming, stir-frying, and puffing, on the amino acids, fatty acids, and volatile flavor substances of Aohan millet were investigated using high-speed automatic amino acid analyzer, headspace solid-phase microextraction method, combined with gas chromatography–mass spectrometry (HS-SPME/GC–MS) and gas chromatography (GC) with Aohan millet from Inner Mongolia as the raw material. All three thermal processing methods notably reduced the levels of protein, starch, polyphenols, and flavonoids in Aohan millet when compared to the raw millet (<i>p</i> &lt; .05). Amino acid and fatty acid contents demonstrated an increase in fried and puffed millet relative to steamed millet, with notable distinctions in amino acid and fatty acid contents between these two groups. Following the steaming process, there was a significant increase in the flavor compounds of Aohan millet, rising from 53 to 80, while this increase was not observed in the other two groups. The correlation analysis suggested that the formation of flavor compounds was predominantly influenced by the types and levels of amino acids. The study suggested that different heat treatments affected the amino acid, fatty acid, and more significantly flavor material content and composition of Aohan millet. In conclusion, steaming treatment could retain more nutrients and richer flavor substances; while puffing treatment would enhance amino acid and fatty acid content, which provides a fundamental basis for scientifically guided processing and rational culinary application of Aohan millet.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"12 11","pages":"9007-9024"},"PeriodicalIF":3.5,"publicationDate":"2024-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4409","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142250262","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":"Maternal fresh moringa leaf consumption and its association with birth weight in southern Ethiopia: A prospective cohort study","authors":"Zeritu Dewana Derbo,&nbsp;Gurmesa Tura Debelew","doi":"10.1002/fsn3.4453","DOIUrl":"https://doi.org/10.1002/fsn3.4453","url":null,"abstract":"<p>Birth weight is an indicator of neonatal survival and development; however, poor nutrient intake during pregnancy is a primary contributor to low birth weight. Moringa is a multipurpose tree high in macro- and micronutrients. There is insufficient evidence on the relationship between fresh moringa leaf consumption during pregnancy and birth weight. The purpose of this study was to determine the association between maternal fresh moringa leaf consumption on birth weight in southern Ethiopia. A community-based, prospective cohort study design was used with 230 pregnant women who consumed fresh moringa leaves and 230 who did not consume moringa leaves. The mothers were enrolled in their second trimester and monitored until delivery. The structural equation model was used to analyze <i>β</i> coefficients with <i>p</i>-values &lt;.05. The mean birth weight of newborns born to mothers who took fresh moringa leaves during pregnancy was 3334.42 g, which was considerably higher than the non-consumer 3196.73 g (<i>p</i> = .008). Consuming it during pregnancy significantly increased birth weight by 115.77 g compared to non-consumers (<i>β</i> = 115.77; SE = 43.03: <i>p</i> = .007). The study found that eating fresh moringa leaves during pregnancy increased the birth weight of the newborn. As a result, policymakers and managers of mother and child health programs should strive to promote the use of fresh moringa leaves throughout pregnancy. However, more clinical trials are required to discover the ideal/optimal amount per day and duration of fresh moringa leaves for best outcomes.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"12 11","pages":"8978-8989"},"PeriodicalIF":3.5,"publicationDate":"2024-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4453","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142754058","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":"Inulin does not affect trimethylamine N-oxide formation in mice with a high-fat diet combined with choline and L-carnitine","authors":"Xin Wang,&nbsp;Xiaoyi Hu,&nbsp;Weiwei He,&nbsp;Jun-Yi Yin","doi":"10.1002/fsn3.4420","DOIUrl":"https://doi.org/10.1002/fsn3.4420","url":null,"abstract":"<p>Emerging evidence suggests that gut bacteria-derived trimethylamine N-oxide (TMAO) elevates the risk of cardiovascular disease, and dietary fiber holds the potential to attenuate TMAO formation. However, the effectiveness of dietary fiber, such as inulin, in inhibiting TMAO formation remains controversial. Therefore, this study investigated the effect of inulin supplementation on TMAO formation in mice with high TMAO levels induced by a high-fat diet (HFD) combined with choline and L-carnitine. Results showed that HFD treatment significantly elevated blood TMAO concentrations and increased the abundances of TMAO formation-associated gut bacteria, as well as the abundances of functional genes responsible for TMA formation. While the supplementation of choline and L-carnitine greatly enhanced blood trimethylamine (TMA) and TMAO levels, inulin supplementation did not significantly affect TMAO levels and had limited impact on TMA-associated gut bacteria, except for <i>Desulfitobacterium hafniense</i>.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"12 11","pages":"8968-8977"},"PeriodicalIF":3.5,"publicationDate":"2024-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4420","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142754068","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":"Molecular docking analysis of Salvia sclarea flower extracts evaluated for protein target affinity based on different extraction methods","authors":"Emine Incilay Torunoglu,&nbsp;Erdi Can Aytar,&nbsp;Alper Durmaz","doi":"10.1002/fsn3.4467","DOIUrl":"https://doi.org/10.1002/fsn3.4467","url":null,"abstract":"<p>This study evaluates the antioxidant activity and total phenolic, flavonoid, flavonol, and tannin contents of extracts obtained from the flower parts of <i>Salvia sclarea</i> using different extraction methods, such as maceration and rotavapor (RE). The results indicate that the maceration method yields extracts with higher antioxidant activity compared to the rotavapor method (DPPH IC₅₀: 260.70 ± 65.41 mg/mL vs. 345.48 ± 27.91 mg/mL). Additionally, the maceration method produces higher values in terms of total phenolic (26.4 ± 7.78 mg GAE/g extract), flavonoid (10.44 ± 0.21 mg QE/g extract), flavonol (9.20 ± 0.84 mg QE/g extract), and tannin contents (8.36 ± 0.39 mg GAE/g extract), whereas the RE method shows lower values (phenolics: 19.8 ± 3.31 mg GAE/g extract, flavonoids: 10.35 ± 0.35 mg QE/g extract, flavanol's: 5.45 ± 0.01 mg QE/g extract, and tannins: 7.72 ± 0.10 mg GAE/g extract). The gas chromatography–mass spectrometry (GC–MS) analysis of the extracts identified various bioactive compounds. Molecular docking studies revealed that Terpinen-4-ol obtained through maceration exhibits a strong binding affinity to a specific protein target, indicating potential biological activity. The predicted pharmacokinetic (ADME (absorption, distribution, metabolism, and excretion)) parameters for Terpinen-4-ol suggest favorable absorption and central nervous system (CNS) penetration, while Squalene obtained through maceration shows different pharmacokinetic properties. <i>S. sclarea</i> highlights significant antioxidant potential and provides insight into the bioactive compounds obtained through different extraction methods. To further investigate the potential biological interactions arising from these differences, molecular docking studies were conducted.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"12 11","pages":"8990-9006"},"PeriodicalIF":3.5,"publicationDate":"2024-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4467","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142754059","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":"Insights into the in vitro biological properties of Australian beach-cast brown seaweed phenolics","authors":"Vigasini Subbiah,&nbsp;Faezeh Ebrahimi,&nbsp;Xinyu Duan,&nbsp;Osman Tuncay Agar,&nbsp;Colin J. Barrow,&nbsp;Hafiz A. R. Suleria","doi":"10.1002/fsn3.4415","DOIUrl":"https://doi.org/10.1002/fsn3.4415","url":null,"abstract":"<p>Five Australian seaweed species, <i>Phyllosphora comosa</i>, <i>Ecklonia radiata</i>, <i>Durvillaea potatorum</i>, <i>Sargassum fallax</i>, and <i>Cystophora siliquosa</i>, thrive along the country's shorelines. Some of these seaweeds have recognized health benefits but have not been fully investigated in terms of their bioactive components and mechanisms of action. We employed ultrasonication with 70% methanol to extract phenolic compounds from these seaweeds and investigated a range of bioactivities for these extracts, including anti-inflammatory activity exploring urease inhibition, nitric oxide scavenging activity, protein denaturation inhibition, and protease inhibition. Anti-diabetic activities were investigated using α-amylase and α-glucosidase inhibition assays. Anti-proliferative and anti-mitotic activities were evaluated using yeast-cell and green-gram models, respectively. Our findings showed that <i>C. siliquosa</i> inhibited nitric oxide, urease, and protease activities, with <i>S. fallax</i>, <i>P. comosa</i>, and <i>E. radiata</i> exhibiting substantial inhibition of protein denaturation. <i>E. radiata</i> displayed inhibitory effects on both α-amylase and α-glucosidase, whereas <i>P. comosa</i> targeted only the α-glucosidase enzyme, indicating different mechanisms of anti-diabetic activity. In these anti-mitotic assays, <i>C. siliquosa</i> exhibited low cell viability and a significant anti-proliferative effect, particularly within 24 h, while <i>E. radiata</i> demonstrated notable inhibition at 48 h. LC-ESI-QTOF-MS/MS investigation identified 48 phenolic compounds, including 19 phenolic acids, 20 flavonoids, and 9 other polyphenols. The presence of these compounds in extracts correlated with observed biological activities. These results support the potential health benefits of these seaweeds and link this activity to the presence of bioactive phenolics.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"12 11","pages":"8956-8967"},"PeriodicalIF":3.5,"publicationDate":"2024-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4415","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142754067","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":"Lamiaceae plants improve serum cholesterol, triglyceride, and LDL in patients with metabolic syndrome: A systematic review and meta-analysis of randomized clinical trials","authors":"Hossein Hassanpour,&nbsp;Marzieh Mojtahed,&nbsp;Aziz A. Fallah,&nbsp;Tina Jafari","doi":"10.1002/fsn3.4451","DOIUrl":"https://doi.org/10.1002/fsn3.4451","url":null,"abstract":"<p>The Lamiaceae plant family has a positive impact on metabolic diseases. This study meta-analyzed the data of different clinical trial studies on the impacts of these plants on blood lipid biomarkers including cholesterol, triglyceride, high-density lipoprotein (HDL), and low-density lipoprotein (LDL). A comprehensive search was conducted using PubMed, Scopus, ISI Web of Science, ProQuest, Scientific Information Database, MagIran, and Google Scholar to identify relevant published research up to December 20, 2023. The meta-analysis revealed that the Lamiaceae family significantly reduced cholesterol (<i>p</i> &lt; .001), triglyceride (<i>p</i> = .003), and LDL (<i>p</i> &lt; .001) levels. The rise in HDL levels was not significantly impacted (<i>p</i> = .069). Subgroup studies revealed that Lamiaceae plants improve all lipid parameters for a short duration (≤8 weeks) while in a longer duration (&gt;8 weeks) only LDL level is improved in the blood (<i>p</i> &lt; .05). In addition, Lamiaceae plants specifically decreased LDL and cholesterol levels in diabetic patients and only LDL levels in the individuals who were hyperlipidemic or overweight/obese. Within the Lamiaceae family, the genera <i>Satureja</i> and <i>Coleus</i> had the most significant effects in decreasing triglyceride and LDL/cholesterol levels, respectively. <i>Origanum</i> was the only genus within the Lamiaceae family that significantly improved three lipid parameters (cholesterol, LDL, and HDL). The meta-analysis confirmed that Lamiaceae plants could improve the levels of lipid parameters (triglyceride, cholesterol, and LDL) in patients with metabolic syndrome.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"12 11","pages":"8525-8539"},"PeriodicalIF":3.5,"publicationDate":"2024-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4451","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142754069","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":"Hydroxysafflor yellow A, a natural food pigment, ameliorates atherosclerosis in ApoE−/− mice by inhibiting the SphK1/S1P/S1PR3 pathway","authors":"Yuqing Liu,&nbsp;Jingyu Piao,&nbsp;Jiqian He,&nbsp;Zhuoxuan Su,&nbsp;Zhizhong Luo,&nbsp;Duosheng Luo","doi":"10.1002/fsn3.4466","DOIUrl":"10.1002/fsn3.4466","url":null,"abstract":"<p>Atherosclerosis (AS) is the pathologic basis of many cardiovascular diseases (CVDs). Hydroxysafflor yellow A (HSYA) is a valuable natural food pigment that has been reported to have significant health-promoting abilities. However, the anti-AS efficacy and mechanisms of HSYA have not yet been characterized. Here, we found that treatment of apolipoprotein A (ApoE) knockout (ApoE^−/−) mice with HSYA markedly ameliorated atherosclerosis evidenced by decreased levels of lipids, sphingosine-1-phosphate (S1P), inflammatory factors, oxidative stress, vascular endothelial permeability, and endothelial damage. Moreover, mechanistic studies revealed that HSYA treatment downregulated the expression of aortic sphingosine kinase 1 (SphK1), sphingosine-1-phosphate receptor 3 (S1PR3), Ras homolog family member A (RhoA), Rho-associated coiled-coil containing protein kinase (ROCK), and filamentous actin (F-actin). The results of administration with HSYA reversed the effects of SphK1 agonist and S1PR3 agonist on oxidized low-density lipoprotein (ox-LDL)-induced vascular endothelial cell migration ability and F-actin expression, and decreased RhoA/ROCK protein expression further confirmed the conclusion that HSYA reduced vascular endothelial permeability by modulating the SphK1/S1P/S1PR3/RhoA/ROCK signaling pathway, thereby exerting anti-atherosclerotic effects. Overall, this study indicated that HSYA might be a therapeutic candidate for the treatment of AS.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"12 11","pages":"8939-8955"},"PeriodicalIF":3.5,"publicationDate":"2024-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4466","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142250263","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}