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With the rapid development of industrialization, the problem of air pollution is becoming more and more serious all around the world, and PM2.5 pollution is one of the unsafe factors that seriously endanger human health. PM2.5 can damage the lungs in many ways, but there are not many effective treatments available for PM2.5-induced lung injury, and there is not much research in this area. Natural active compounds extracted from plants, microorganisms and so on have various physiological activities and can be used as possible preventive measures for lung injury. This study introduces the basic properties of PM2.5 and its injury mechanisms involved in lung damage. Then, the physiological functions of flavonoids, polyphenols and alkaloids are introduced, and the possible mechanism of their alleviating PM2.5-induced lung injury is discussed in order to provide new thinking and reference for natural active components in alleviating lung injury and maintaining health. [ABSTRACT FROM AUTHOR]

BACKGROUND: The interaction between emulsified substances and lipids generates an emulsification system during the extraction of microalgae edible oil by aqueous enzymatic method. This study aimed to resolve the dynamics of interfacial protein adsorption during the extraction of microalgae oil at different enzymatic times and the effect on the stability of the interfacial membrane formed by the proteins based on interfacial effects. RESULTS: At 1.5 h of enzymatic hydrolysis, the molecular weights of the proteins/peptides were all below 35 kD. In addition, the protein–peptide structure was loose, with the lowest number of disulfide bonds, peak surface hydrophobicity, the highest number of residues, and disordered lipid acyl arrangement. At the same time, the physical stability of the emulsion was the lowest, and the interfacial membrane rupture was distinct. On excessive enzymatic hydrolysis (at 3.0 h), a more uniform interfacial membrane was re‐formed on the lipid surface. CONCLUSION: Protein is the main emulsifying substance in the emulsification system. The addition of protease affects the stability of the interfacial membrane formed by proteins. In addition, sufficient enzymatic hydrolysis (1.5 h) inhibited emulsification, while excessive enzymatic hydrolysis (3.0 h) promoted emulsification. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Greening is an undesirable appearance in garlic puree during processing. Our previous study indicated that purple light could induce the greening changes in garlic. In order to investigate the mechanism of green regulation in garlic puree, purple light‐induced greening and nongreening garlic puree were used as materials to investigate the differentially expressed proteins (DEPs) by sodium dodecyl‐sulfate polyacrylamide gel electrophoresis and data‐independent acquisition (DIA) technology. The results showed that a total of 186 DEPs were detected by DIA, with 73 DEPs were up‐regulated in greening garlic puree and 113 of them were down‐regulated in greening garlic puree. Most DEPs were belonged to 20 functional categories, and mainly participated in post‐translational modification and transport of proteins, molecular chaperones (12.93%) and signal transduction mechanisms (10.20%), energy production and transformation (6.80%), carbohydrate transport and metabolism (5.44%) and amino acid transport and metabolism (4.08%), indicating that the biological metabolic pathway, metabolic direction, and metabolic strength efficiency significantly changed in garlic puree after greening. Besides, the physiological and biochemical experiments showed that purple light significantly induced the γ‐glutathione transpeptidase activity and prompted the conversion of thiosulfinate into garlic green pigment. This study explained the general molecular mechanism of greening changes of garlic puree in response to purple light. Practical Application: Greening is an undesirable appearance in garlic puree during processing, which deteriorate the qualities of garlic. This study provides a comprehensive understanding of green regulation in garlic puree based on proteomics analysis. [ABSTRACT FROM AUTHOR]

Hyperlipidemia, a chronic disorder of abnormal lipid metabolism, can induce obesity, diabetes, and cardiovascular and cerebrovascular diseases such as coronary heart disease, atherosclerosis, and hypertension. Increasing evidence indicates that phytochemicals may serve as a promising strategy for the prevention and management of hyperlipidemia and its complications. At the same time, the concept of synergistic hypolipidemic and its application in the food industry is rapidly increasing as a practical approach to preserve and improve the health-promoting effects of functional ingredients. The current review focuses on the effects of single phytochemicals on hyperlipidemia and its mechanisms. Due to the complexity of the lipid metabolism regulatory network, the synergistic regulation of different metabolic pathways or targets may be more effective than single pathways or targets in the treatment of hyperlipidemia. This review summarizes for the first time the synergistic hypolipidemic effects of different combinations of phytochemicals such as combinations of the same category of phytochemicals and combinations of different categories of phytochemicals. In addition, based on the different metabolic pathways or targets involved in synergistic effects, the possible mechanisms of synergistic hypolipidemic effects of the phytochemical combination are illustrated in this review. Hence, this review provides clues to boost more phytochemical synergistic hypolipidemic research and provides a theoretical basis for the development of phytochemicals with synergistic effects on hyperlipidemia and its complications. [ABSTRACT FROM AUTHOR]