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881 results on '"Tan, Mingqian"'

104. Dandelion (Taraxacum mongolicum) Extract Alleviated H 2 O 2 -Induced Oxidative Damage: The Underlying Mechanism Revealed by Metabolomics and Lipidomics.

Author

Chen, Yannan, Fei, Siyuan, Yu, Xiaoting, and Tan, Mingqian

Subjects
LIPIDOMICS, DANDELIONS, FOOD additives, REACTIVE oxygen species, MEMBRANE potential, METABOLOMICS
Abstract

Dandelion has received wide attention in food and medicine fields due to its excellent antioxidant properties. Nonetheless, the underlying mechanism of this action has not yet been fully clarified, particularly at the metabolic level. Herein, the effects of dandelion extract (DE) on H2O2-induced oxidative damage was investigated. The results indicate that the DE alleviated H2O2-induced cell damage (increased by 14.5% compared to H2O2 group), reduced the reactive oxygen species (ROS) level (decreased by 80.1% compared to H2O2 group), maintained the mitochondrial membrane potential (MMP) level, and increased antioxidant-related enzyme activities. Importantly, the metabolic response of PC12 cells indicates that H2O2 disturbed phospholipid metabolism and damaged cell membrane integrity. In addition, energy metabolism, the central nervous system, and the antioxidant-related metabolism pathway were perturbed. In contrast, DE rescued the H2O2-induced metabolic disorder and further alleviated oxidative damage. Collectively, these findings provide valuable stepping stones for a discussion of the mechanism and show the promise of DE as a suitable additive for functional food products. [ABSTRACT FROM AUTHOR]

Published
2023
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119. Carbon Quantum Dots from Roasted Coffee Beans: Their Degree and Mechanism of Cytotoxicity and Their Rapid Removal Using a Pulsed Electric Field.

Author

Chu, Ling, Zhang, Yu, He, Leli, Shen, Qingwu, Tan, Mingqian, and Wu, Yanyang

Subjects
COFFEE beans, ELECTRIC fields, QUANTUM dots, CASPASE inhibitors, CELL death, TELEVISION cooking programs
Abstract

Carbon quantum dots (CQDs) from heat-treated foods show toxicity, but the mechanisms of toxicity and removal of CQDs have not been elucidated. In this study, CQDs were purified from roasted coffee beans through a process of concentration, dialysis and lyophilization. The physical properties of CQDs, the degree and mechanism of toxicity and the removal method were studied. Our results showed that the size of CQDs roasted for 5 min, 10 min and 20 min were about 5.69 ± 1.10 nm, 2.44 ± 1.08 nm and 1.58 ± 0.48 nm, respectively. The rate of apoptosis increased with increasing roasting time and concentration of CQDs. The longer the roasting time of coffee beans, the greater the toxicity of CQDs. However, the caspase inhibitor Z-VAD-FMK was not able to inhibit CQDs-induced apoptosis. Moreover, CQDs affected the pH value of lysosomes, causing the accumulation of RIPK1 and RIPK3 in lysosomes. Treatment of coffee beans with a pulsed electric field (PEF) significantly reduced the yield of CQDs. This indicates that CQDs induced lysosomal-dependent cell death and increased the rate of cell death through necroptosis. PEF is an effective way to remove CQDs from roasted coffee beans. [ABSTRACT FROM AUTHOR]

Published
2023
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