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Perfluorooctane sulfonate (PFOS), a new type of persistent organic pollutant in the environment of water, has drawn significant attention in recent years due to its widespread prevalence and high toxicity. Neurotoxicity is regarded as one of the major toxic effects of PFOS, while research studies on PFOS-induced depression and the underlying mechanisms remain scarce. In this study, behavioral tests revealed the depressive-like behaviors in PFOS-exposed male mice. Neuron damages including pyknosis and staining deepening were identified through hematoxylin and eosin staining. Then, we noticed the elevation of glutamate and proline levels as well as the decline of glutamine and tryptophan levels. Proteomics analysis identified 105 differentially expressed proteins that change in a dose-dependent manner and revealed that PFOS exposure activated the glutamatergic synapse signaling pathway, which were further confirmed by Western blot, and the data were consistent with the findings of the proteomics analysis. Additionally, the downstream signaling cyclic AMP-responsive element-binding protein (CREB)/brain-derived neurotrophic factor (BDNF) and synaptic plasticity-related postsynaptic density protein 95, synaptophysin, were downregulated. Our results highlight that PFOS exposure may inhibit the synaptic plasticity of the hippocampus via glutamatergic synapse and the CREB/BDNF signaling pathway to cause depressive-like behaviors in male mice.

Phytochemical profile (phenolic acids, carotenoids, and tocopherols) and antiproliferative properties of bread processing fractions, including the dough, crumb, and upper crust made from refined wheat and whole wheat flours were analyzed for two wheat cultivars. Ferulic acid, lutein, and a-tocopherol were the predominant phenolic acid, carotenoid, and tocopherol, respectively, extracted from all fractions. The levels of all phytochemicals in whole wheat samples were over eightfold higher than their corresponding refined wheat samples. The concentrations of total phenolic acids (soluble and insoluble bound) were higher in the upper crust of refined (~60–90%) and whole wheat (~15–40%) breads than their corresponding dough fractions. However, the dough of whole wheat had higher levels of tocopherols and carotenoids compared with the crumb and upper crust, suggesting that phenolic acids were relatively stable during baking, whereas tocopherols (~25–80%) and carotenoids (~20–80%), were partially degraded. The antiproliferative activity of whole wheat bread extracts against HT-29 cancer cells was weakly correlated with total phenolic acids but showed no correlations with total carotenoid and total tocopherol contents.