Italian Journal of Food Science最新文献

{"title":"Study on the structural characteristics, in vitro hypoglycemic activity, and regulatory mechanisms of <i>Alpinia oxyphylla</i> polysaccharide in modulating human gut microbiota","authors":"Junlin Wu, Jiayue Li, Fang Ma, Sijie Huang, X.Y. Ye, Min Yang, Hua Yang, Yunping Peng, S. Zhu, Meng Wang","doi":"10.15586/ijfs.v38i2.3430","DOIUrl":"https://doi.org/10.15586/ijfs.v38i2.3430","url":null,"abstract":"This study aimed to systematically compare the structural characteristics, in vitro hypoglycemic activity, and regulatory effects on gut microbiota of Alpinia oxyphylla polysaccharides (AOFP) obtained by three extraction techniques, high-pressure and high-temperature (HH), acid-assisted high-pressure and high-temperature (AHP), and Aspergillus niger fermentation (ANF), to elucidate their structure–activity relationship and gut microbiota regulation mechanisms. By comparing the three types of AOFP (AOFP-HH, AOFP-AHP, AOFP-ANF), we revealed intrinsic associations among structure, activity, and microbiota regulation. The HH method promoted the ordered arrangement of β-1,3-glucan chains, forming a semicrystalline state and folded lamellar structures, thereby exhibiting the strongest hypoglycemic activity (α-amylase inhibition rate: 97.08 %; α-glucosidase inhibition rate: 59.43 %). The key mechanism lies in the synergy between the integrity of β-1,3-glycosidic bonds and the galacturonic acid content (11.74 %); together, they enhance activity through spatial hindrance effects and hydrogen bond networks. On the other hand, the AHP method, due to acid-induced cleavage of glycosidic bonds, generated amorphous low-molecular-weight structures (1.03 kDa), leading to a marked reduction in activity. The ANF method produced medium-molecular-weight fragments (1.14 kDa) via enzymatic hydrolysis. In terms of gut microbiota regulation, all AOFPs significantly promoted early butyrate production; notably, the HH group maintained a butyrate concentration of 0.076 mmol/L at 48 h. Each polysaccharide sample specifically increased the Firmicutes and stimulated the proliferation of Ligilactobacillus, thereby improving intestinal barrier function. Interestingly, the ANF group uniquely upregulated the abundance of Fusobacteriota, suggesting potential immunomodulatory capacity. Further analysis indicated that different processing techniques modulate selective microbial metabolic pathways through conformational differences. The AOFP-HH prepared by the HH method combines high hypoglycemic activity with structural stability, making it an ideal functional food additive. Meanwhile, the distinctive microbiota interaction mechanism exhibited by the ANF method offers novel insights for the development of personalized probiotics. In conclusion, our findings lay a solid theoretical foundation for the precise design of A. oxyphylla polysaccharides and their application in the prevention and treatment of -metabolic diseases.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":"38 2","pages":"71-93"},"PeriodicalIF":0.0,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://itjfs.com/index.php/ijfs/article/download/3430/1928","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148305555","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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 aloe vera gel and mango powder in the preparation of instant beverage mix: Physicochemical, phytochemical, and antioxidant analyses","authors":"Fareena Jamil, Nida Firdous, Umar Farooq, Ammara Ainee, Fozia Bakhtawar, Ashiq Hussain, Ayaz Ali Khan, Waqar Ali, Tariq Aziz, Ammena Y. Binsaleh, Nawal Al‐Hoshani, Fahad Al-Asmari","doi":"10.15586/ijfs.v37i4.3041","DOIUrl":"https://doi.org/10.15586/ijfs.v37i4.3041","url":null,"abstract":"This study aimed to develop an instant beverage mix using aloe vera gel powder and mango powder, evaluating its physicochemical, antioxidant, microbial, and sensory characteristics. The instant beverage mix formulation included six treatments: T0 (100% mango powder) and T1, T2, T3, T4, and T5 containing 5%, 10%, 15%, 20%, and 100% aloe vera gel powder, respectively. Proximate analysis of aloe vera and mango powder showed them to be a good source of ash, fiber, and protein contents. Similarly, proximate and mineral analysis of the beverage mix revealed a significant increase in ash, fiber, sodium (Na), potassium (K), phosphorus (P), and zinc (Zn) content in the formulations having high proportion of aloe vera powder. The results further showed that formulations with increased aloe vera gel powder levels had enhanced antioxidant activity and total phenolic content, indicating improved functionality. Sensory evaluation revealed that treatments containing balanced ratios of aloe vera and mango powder (T2 and T3) were the most acceptable, with superior flavor, appearance, and the overall acceptability. In conclusion, aloe vera- and mango powder-based instant beverage mixes present a potential for functional beverage development, which could provide significant health benefits. The future studies should focus on shelf-life stability and in vivo analysis of these formulations.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":"37 4","pages":"422-435"},"PeriodicalIF":0.0,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.itjfs.com/index.php/ijfs/article/download/3041/1783","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147912265","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"Development and optimization of ultrasonic extraction of total phenols from fresh peel of Pouteria caimito and its bioactivity evaluation","authors":"Jiaojiao Li, Zheng Jiang, Xinxin Li, Xun Gao, Jinyang Shen, Qiang Liu, Ruibo Xu","doi":"10.15586/ijfs.v37i3.2890","DOIUrl":"https://doi.org/10.15586/ijfs.v37i3.2890","url":null,"abstract":"This paper used peel, a by-product of Pouteria caimito, as raw material to extract total phenols from peel by ultrasonic. To avoid the damage of polyphenol oxidase to the total phenolic content (TPC) of the pericarp, the effects of different pretreatment methods on the yield of the total phenolic content of the pericarp were discussed in the Pre-experiment. The optimal pretreatment conditions were determined as follows: blanching the peel for 3 min, adding Na2SO3 (1 %, solid-liquid ratio 1:1); Under these conditions, the TPC of peel increased from 4.022 ± 0.02 mg/g without treatment to 10.40 ± 0.20 mg/g. Based on single-factor experiments and response surface methodology, the optimal extraction process was determined as follows: EtOH concentration 13 %, solid-liquid ratio 1:30, ultrasonic time 50 min, extraction temperature 29 ℃, extraction for 4 times; Under this condition, the TPC in P. caimito peel was 17.08 ± 0.39 mg/g. The purity of the total phenol extract reached 30 % after purification by AB-8 resin. In vitro activity analysis showed that the purified had a scavenging rate of 96.05% and 100% for DPPH and ABTS at a mass concentration of 1.75 mg/mL and 3.75 mg/mL, respectively, at concentrations of 4 mg/mL and 5.5 mg/mL, it demonstrated a complete inhibitory effect on tyrosinase and acetylcholinesterase. Utilizing UPLC-HRMS, 56 compounds were successfully identified within the purified product. Three key compounds (Quercetin, Ferulic acid and Isorhamnetin) were screened through network pharmacology, and it was predicted that these compounds could treat Alzheimer's disease through the cholinergic synaptic pathway. Molecular docking technology further revealed the effects of CPP on AChE. This study presents a promising avenue for developing natural antioxidants, TYR inhibitors, and AChE inhibitors in both the food and pharmaceutical industries.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":"37 3","pages":"190-211"},"PeriodicalIF":0.0,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.itjfs.com/index.php/ijfs/article/download/2890/1613","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147881994","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"Effect of multigrain flour mixes on the physicochemical, nutritional, textural, and sensory quality of cake rusks","authors":"Ghulam Mueen Ud Din, Wardha Usmani, Ashiq Hussain, Muhammad Bilal, Ayesha Najam, Muhammad Zia, Muhammad Siddique Raza, Tariq Aziz, Nureen Zahra, Jaza Maqbl Alshammari, Mudi H. Alharbi, Fahad Al-Asmari","doi":"10.15586/ijfs.v37i2.2921","DOIUrl":"https://doi.org/10.15586/ijfs.v37i2.2921","url":null,"abstract":"This work involves blending wheat flour with various proportions of millet, gram, and maize flours to check the effects on cake rusk with respect to important parameters such as moisture; protein; fat; ash; fiber; α-amylase activity; gluten content; and rheological, physical, textural, and proximate characteristics. Five flour blends were used in the study, which included T0 (wheat flour), T1 (400 g wheat flour and 100 g millet flour), T2 (400 g wheat flour and 100 g gram flour), T3 (400 g wheat flour and 100 g corn flour, and T4 (200 g wheat flour, 100 g millet flour, 100 g gram flour, and 100 g corn flour). Rheological study of flours revealed that gluten content was high for T1, amylase activity was high for T2, water absorption was high for T3, dough development time was high for T4, and dough stability was high for T2. Proximate analysis of cake rusks showed that T1 had the highest mois-ture and protein contents, T2 had the highest fat, T4 had the highest ash and fiber, and T3 had the highest calorie contents. Textural analysis showed that cake rusks in T3 had significantly high hardness and crispness, whereas physical parameters showed that T0 had high weight, width, and thickness. T1 had the highest antioxidant activity of 86.78 TE/100 g among all treatments. Finally, consumers preferred T1 by providing the highest sensory scores for various parameters studied. Finally, it could be concluded that T1 turned out to be the top performer in terms of taste and overall quality when compared to the others. Meanwhile, T2, T3, and T4 also showed enhancements in several aspects of physicochemical parameters. From the research outcomes of the present study, it can be concluded that formulating multigrain flour blends could enhance the nutritional value of cake rusk without com-promising its sensory attributes.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":"37 2","pages":"261-275"},"PeriodicalIF":0.0,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.itjfs.com/index.php/ijfs/article/download/2921/1448","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147898334","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"Wedelolactone mitigates mitochondrial dysfunction to enhance food-related biochemical interventions in disc degeneration","authors":"Min Zhang, Bin Hu, Liangye Sun","doi":"10.15586/ijfs.v37i2.2947","DOIUrl":"https://doi.org/10.15586/ijfs.v37i2.2947","url":null,"abstract":"Intervertebral disc degeneration (IVDD), a prevalent age-related musculoskeletal disorder, poses a significant global health burden. While understanding that its pathogenesis and identifying its effective therapeutic compounds remain essential, increasing attention has been directed toward bioactive compounds derived from food sources for their potential role in health management. Wedelolactone, a phytochemical with diverse biological activities, has emerged as a promising candidate. This study examines its effects in an IVDD cell model, where nucleus pulposus (NP) cells isolated from Sprague Dawley rat intervertebral discs were exposed to 200 μM H2O2 for 24 hours to induce oxidative stress. Wedelolactone significantly reduced H2O2-induced reactive oxygen species (ROS) production and alleviated mitochondrial dysfunction in NP cells. It also inhibited cellular senescence and apoptosis while regulating the expression of genes involved in extracellular matrix synthesis and degradation. Mechanistic investigations revealed that Wedelolactone exerted its protective effects through the AMPK/SIRT1/ PGC1α (adenosine monophosphate-activated protein kinase/silent information regulator 1/peroxisome prolifera-tor-activated receptor coactivator-1 alpha) axis, highlighting its role in mitochondrial homeostasis. These findings suggest that Wedelolactone, a potential food-derived compound, could be a promising candidate for functional food development aimed at mitigating IVDD and associated mitochondrial dysfunction.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":"37 2","pages":"205-215"},"PeriodicalIF":0.0,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.itjfs.com/index.php/ijfs/article/download/2947/1433","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147913288","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"Exploring the potential of kinsenoside as a functional food bioactive: attenuation of isoproterenol-induced H9c2 cell damage through NLRP3 inflammasome inhibition","authors":"Zijia Tong, Shan Gao, Siman Cheng","doi":"10.15586/ijfs.v37i2.2959","DOIUrl":"https://doi.org/10.15586/ijfs.v37i2.2959","url":null,"abstract":"This study examines the protective effects of Kinsenoside (KD), a natural bioactive compound, against inflammation, oxidative stress, and cardiomyocyte hypertrophy in isoproterenol (ISO)-stimulated H9c2 cells, which serve as an in vitro model of heart failure (HF). The effects of KD were assessed using various assays, including the CCK-8 assay for cell viability, LDH detection for cell membrane integrity, qPCR for gene expression, ELISA for inflammatory cytokine quantification, and immunostaining for hypertrophy assessment. KD significantly enhanced the viability of ISO-stimulated H9c2 cells (p < 0.05) and reduced ISO-induced production of inflammatory cytokines, such as IL-6, IL-1β, and TNF-α (p < 0.05). Furthermore, KD reduced oxidative stress markers (p < 0.05) and alleviated cardiomyocyte hypertrophy induced by ISO stimulation (p < 0.05). Mechanistically, KD inhibited NLRP3 inflammasome activation (p < 0.05), a critical mediator of inflammation and cellular damage in this model. These results suggest that KD protects H9c2 cells from isoproterenol-induced injury by suppressing NLRP3 inflammasome activation. Due to its natural bioactive properties, KD may serve as a potential therapeutic agent for mitigating HF progression and as a functional food ingredient for cardiovascular health support.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":"37 2","pages":"252-260"},"PeriodicalIF":0.0,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147915975","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"Investigation of narciclasine’s role in dietary interventions for nonalcoholic fatty liver disease","authors":"Xuezhu Jin, Xin Chen, Song Wang, Yan Leng","doi":"10.15586/ijfs.v37i1.2835","DOIUrl":"https://doi.org/10.15586/ijfs.v37i1.2835","url":null,"abstract":"Nonalcoholic fatty liver disease (NAFLD), a condition caused by a buildup of fat in liver cells because of wrong choices and nutrition intake patterns over time, is a common chronic metabolic disorder among individuals today. Narciclasine (Nar), a compound present in Haemanthus coccineus L., has been noted for its strong anti-inflammatory effects. However, its impact on regulating metabolic imbalances associated with NAFLD requires further investigation. In this research investigation using mice with NAFLD induced by a high-fat diet (HFD) and a cell model stimulated with fatty acids (FFAs), the aim was to examine the impact of Nar on liver health outcomes. The findings indicated that Nar helped improve the changes in metabolic parameters caused by the HFD, such as metabolism and inflammatory markers. Moreover, the buildup of liver fat triggered by the HFD was lessened after Nar treatment. Similarly, the inflammatory reaction in liver tissues exacerbated by the HFD was notably reduced with the involvement of Nar. The results of lab tests showed that Nar stopped FFA, which effectively triggered production and cell death in liver cells. It was shown that Nar blocked the activation of the NF-κB signaling pathway, which plays a role in inflammation and metabolic imbalances. These discoveries indicate a potential for Nar as a supplement or treatment for handling NAFLD. It provides a method to cure patients by adjusting important metabolic and inflammatory routes.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":"37 1","pages":"441-449"},"PeriodicalIF":0.0,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://itjfs.com/index.php/ijfs/article/download/2835/1409","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147901051","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"Physicochemical and functional properties of extruded wheat bran dietary fiber: Effects on slow transit constipation","authors":"Zhan Wang, Dong Tan, Kemeng Zhao, Wangyang Shen, Xiwu Jia, Bo Liu","doi":"10.15586/ijfs.v37i1.2813","DOIUrl":"https://doi.org/10.15586/ijfs.v37i1.2813","url":null,"abstract":"This study investigated wheat bran dietary fiber (WBDF) using the twin-screw extrusion method, with wheat bran as the primary raw material. The research examined the physicochemical properties, cholesterol and sodium cholate adsorption capacity, thermogravimetric analysis, X-ray diffraction, and functional characteristics. Animal experiments were conducted to assess its impact on improving constipation. Results indicated that extru-sion-modified WBDF (E-WBDF) exhibited higher water-holding capacity (WHC), oil-holding capacity (OHC), water swelling capacity (WSC), and stronger cholesterol and sodium cholate adsorption capacities (CAC and SCAC). Additionally, E-WBDF showed greater DPPH and ABTS scavenging activities compared to WBDF. In mouse models of slow transit constipation, both WBDF and E-WBDF significantly alleviated constipation, with E-WBDF demonstrating superior efficacy. These findings highlight that E-WBDF could serve as a promising functional food additive to enhance intestinal function.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":"37 1","pages":"421-431"},"PeriodicalIF":0.0,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://itjfs.com/index.php/ijfs/article/download/2813/1388","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147879362","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"Roasted ground pepper seed press-cake sauce: quality, characteristics and palatability","authors":"Bing-Xin Guo, Rui Wang, Jin Yan, Xu-Ping Jia, Lingyu Qu, Wenting Yin, Hua‐Min Liu, Xue‐De Wang","doi":"10.15586/ijfs.v37i1.2699","DOIUrl":"https://doi.org/10.15586/ijfs.v37i1.2699","url":null,"abstract":"Pepper seed press-cake, the by-product of the pepper seed oil pressing process, can be reused to prepare high-quality sauces with significant potential for application and commercial value. In this study, pepper seed press-cakes obtained by roasting at four temperatures (0, 140, 170, and 200°C) were processed with sunflower oil into sauces. The physical properties, rheological characteristics, texture, microstructure, and sensory characteristics of these four sauces were analyzed. The results indicated that sauces made from pepper seed press-cake roasted at 140 and 170°C exhibited better quality. Roasting decreased the oil separation rate (from 10.90 g/100 g to 8.09 g/100 g) and enhanced the storage stability of the sauces. Rheological and textural analyses revealed that roasting reduced both the viscosity and the textural properties of the sauces. The sensory evaluation indicated that sauces prepared from pepper seed press-cake roasted at 170°C exhibited the most intense roasted and nutty aromas, followed by those roasted at 140°C. In a comprehensive assessment, sauces prepared from press-cake roasted at 140–170°C were deemed more suitable for consumer consumption. This study provides strong technical support for the conversion of pepper seed press-cake into a high-value-added commodity.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":"37 1","pages":"128-139"},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://itjfs.com/index.php/ijfs/article/download/2699/1328","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147877845","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"Red ginseng polysaccharide attenuates sepsis-induced acute lung injury via suppressing oxidative stress-mediated ER stress through activation of Nrf2/AMPK pathways","authors":"Qiuhong Liu, Jinqiao Zhou, Jingrui Yang, Xiaoqin Zhang, Yongmei Li, L Zhang","doi":"10.15586/ijfs.v37i1.2760","DOIUrl":"https://doi.org/10.15586/ijfs.v37i1.2760","url":null,"abstract":"The present study elucidates the protective efficacy of red ginseng polysaccharide (RGP) against septic-associated acute lung injury (ALI), a critical condition exacerbated by oxidative stress and endoplasmic reticulum (ER) stress. Utilizing lipopolysaccharide (LPS)-induced mouse and cellular models, we assessed lung pathology through histological staining, injury scoring, and lung wet-to-dry ratios along with inflammatory cytokine levels. Cell viability and apoptosis were quantified using cell counting kit-8 and TUNEL assays, respectively, while fluorescence labeling was employed to gauge reactive oxygen species (ROS) and mitochondrial membrane potential (MMP). Our findings indicated that RGP markedly attenuated LPS-induced lung damage, inflammation, oxidative injury, ER stress, and apoptotic processes. Mechanistic insights revealed that RGP exerted its protective effects by activating the nuclear factor erythroid-2-related factor 2 (Nrf2)/adenosine monophosphate-activated protein kinase (AMPK) pathway in LPS-stressed lung tissues. Inhibition of Nrf2 or AMPK abrogated RGP’s benefits on apoptosis, ROS production, and MMP preservation in murine lung type II epithelial (MLE-12) cells, underscoring the Nrf2/AMPK-mediated mechanism of RGP’s action against LPS-induced ALI. These results underscore the potential of RGP as a novel therapeutic agent for sepsis-associated ALI.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":"37 1","pages":"234-245"},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.itjfs.com/index.php/ijfs/article/download/2760/1349","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147920729","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}