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The immune regulation function of ovotransferrin (OVT) explored using the RAW264.7 was induced by lipopolysaccharide (LPS) as vitro model in this study. The results showed that RAW264.7 cultured with OVT (200 μg/ml) alone not only enhanced the phagocytic activity and the production and expression of inflammatory factors, but also expression of toll‐like receptor 4 (TLR4) gene was significantly promoted by OVT. OVT (50 μg/ml) significantly inhibited the secretion and expression of inflammatory factors in LPS‐stimulated RAW264.7, but CD14 and TLR4 genes expressions were no obvious effects. Inflammatory cytokines and NO secreted by OVT‐induced macrophages pretreated with inhibitors of TLR4 were down‐regulated. We further verified the effects of OVT on inflammatory signaling pathway‐related proteins through immunofluorescence and western blotting, MyD88, TLR4 and the phosphorylation of IκBα and p65 were significantly promoted by OVT, but there was no significant effects on the phosphorylation of IRF3. OVT promoted the phosphorylation of ERK and p38 in RAW264.7 and inhibited the phosphorylated expression of MAPK in LPS‐mediated inflammation. These results indicated that OVT had the bidirectional immunoregulatory function through TLR4‐mediated NF‐κB/MAPK signaling pathway, that is, anti‐inflammatory effect of low concentration and immune‐enhancing activity of high concentration were showed. That provides a theoretical utilization for the development and utilization of OVT., Ovotransferrin had the bidirectional immunoregulatory function through TLR4‐mediated NF‐κB/MAPK signaling pathway, that is, anti‐inflammatory effect of low concentration and immune‐enhancing activity of high concentration were showed.

Egg white protein (EWP) was one of the high-quality protein sources and widely used in the food industries because of excellent emulsifying, gelling, and foaming properties. Polysaccharides as a natural biological macromolecule have been used to improve the functional properties of EWP. The electrostatic interaction was the main driving force between EWP and polysaccharides. However, protein-polysaccharides complexes were susceptible to environmental factors including pH, ionic strength, polymer ratio, and temperature. In this paper, the functional properties of EWP were summarized. More importantly, the effects of polysaccharides on the functional properties of EWP were highlighted and reviewed referring to emulsifying, foaming, and gelling properties. The impact of environmental factors on the protein-polysaccharides interaction were also discussed. This paper leaded to enrich research systems of protein-polysaccharides interaction and provided information for the development of new egg white-derived foods.

BACKGROUND Hydrogen sulfide (H2 S) is a known signaling molecule in plants, which has the ability to delay fruit ripening. Our previous studies have shown that H2 S treatment could delay the maturation of kiwifruits by inhibiting ethylene production, improving protective enzyme activities, and decreasing the accumulation of reactive oxygen species to protect the cell membrane during storage. The mechanism related to the way in which H2 S affected kiwifruit maturation was still unclear. We performed transcriptome sequencing to explore the influences of H2 S on the softening of kiwifruit. RESULTS The firmness and the soluble solids content (SSC) of the kiwifruit were significantly better maintained with H2 S treatment compared to the control during the storage period (P

Scope Inflammation is the pathological basis of many chronic diseases, and persistent intestinal inflammation is a key factor in the further development of colon cancer. Egg-derived peptides have been proven to have anti-intestinal inflammation activity. Egg white treated with salt contains a lot of rich protein, whether its peptides have anti-inflammatory activity and how their mechanism of action is still unclear. Methods and results In this study, ELISA was used to determine the anti-inflammatory activity of the peptides (VF-4 and DR-8 from salted egg white), and then RNA-seq was used to explore the mechanism of their anti-inflammatory activity, and then verified by western blotting and inhibitors. The results showed that VF-4 and DR-8 significantly inhibited TNF-α-induced IL-8 secretion in HT-29 cells in a concentration-dependent manner, and VF-4 showed a more significant anti-inflammatory effect than DR-8. The anti-inflammatory mechanism of VF-4 and DR-8 was through inhibiting the activation of NF-κB, MAPK, and PI3K-Akt pathways, reducing the production of inflammatory mediators. Conclusion VF-4 and DR-8 have obvious anti-inflammatory activity, which can reduce intestinal inflammation and inhibit its further development into colon cancer. This article is protected by copyright. All rights reserved.

BACKGROUND Exogenous hydrogen sulfide (H2S) treatment can prolong the postharvest life of cut flowers and strawberries. Little work has been done to explore the effects of H2S on respiratory climacteric fruits such as kiwifruits during storage. Therefore the aim of the present study was to evaluate the effects of H2S treatment at concentrations of 15–1000 µmol L−1 on the postharvest life of kiwifruit during 25 °C storage and the role of H2S in regulating the antioxidant defensive system of kiwifruit. RESULTS Treatments with 45 and 90 µmol L−1 H2S significantly inhibited the increase in soluble sugar content and the decrease in vitamin C (Vit C), chlorophyll content and firmness, inhibited ethylene production and both superoxide production rate (O.2−) and hydrogen peroxide content. Kiwifruits with 45 and 90 µmol L−1 H2S exhibited significantly higher activities of superoxide dismutase, catalase and peroxidase. Treatment with 180 µmol L−1 H2S promoted the ripening of kiwifruits. CONCLUSION Treatments with 45 and 90 µmol L−1 H2S could delay the maturation and senescence of kiwifruits and maintain higher titratable acid (TA) and Vit C during eating-ripe storage by inhibiting ethylene production, improving protective enzyme activities and decreasing the accumulation of reactive oxygen species to protect the cell membrane during storage. © 2014 Society of Chemical Industry