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The protective effect and mechanism of isoflurane on myocardial injury was investigated by constructing in vitro hypoxia/reoxygenation (HR) cell model. HR cell models were established in vitro and treated with isoflurane (ISO). qRT-PCR was used to detect the relative expression of miR-18a-5p. CCK-8 kit and flow cytometry were performed to evaluate cell proliferation and apoptosis. The myocardial injury related markers, such as Cκ-MB, cTnI and LDH were detected by ELISA. Luciferase reporter gene assay was used to verify the interaction between miR-18a-5p and target genes. The expression of miR-18a-5p was significantly increased in hypoxic cardiomyocytes compared with control group (P < 0.001). Meanwhile, cardiomyocytes in the HR group showed inhibition of proliferation, a significant increase in cell apoptosis and in myocardial injury indicators, such as Cκ-MB, cTnI and LDH (P < 0.001). However, 1% ISO treatment alleviated myocardial cell injury induced by HR. Transfection of miR-18a-5p under ISO reduced the protective effect of 1% ISO against myocardial cell damage. Luciferase report gene assay confirmed that CCND2 might be the target gene of miR-18a-5p. In the in vitro cell model of myocardium, ISO alleviated cardiomyocyte injury caused by hypoxia/reoxygenation by down-regulating the expression of miR-18a-5p. [ABSTRACT FROM AUTHOR]

This study, three different procedures were used for preparation of egg white protein (E) and egg white protein fibrous microparticle (EM) complex emulsions, to modify the interfacial and aqueous composition. According to the adding order of EM and E during emulsification, the emulsions were named as type I (EM and E mixed firstly, followed by emulsification), type II (emulsified with EM firstly, followed by the addition of E) and type III (emulsified with EM firstly, followed by the addition of E). The particle size, creaming stability at various salt concentration, elastic module (G'), and lipid oxidation degree were investigated. The results showed that, EM at interface is beneficial for improving salt resistance of the complex emulsions, while E was more effective in terms of preventing oxidation of oil, attributed to the possibility to form continuous elastic interface film. The type III complex emulsion at EM:E ratio of 2:1 showed both improved creaming and oxidation stability, behaving the potential to be used as carrier of lipo-nutrients. [ABSTRACT FROM AUTHOR]

In this study, the stability of 5-methyltetrahydrofolate (5-MTHF) in the model system and folate-enriched egg yolk and strategies for 5-MTHF stabilization were investigated. The oxygen, temperature and light affect the stability of 5-MTHF in the model system, among which oxygen is the main factor. In thermal pasteurization and spray-drying with normal air media, 5-MTHF is sensitive to oxidation, with the retention rate of blank group only reaching 74.96% ± 1.28%. The addition of vitamin C or vitamin E can protect 5-MTHF in egg yolk from degradation and the latter has a better protective effect. By adding 0.2% (w/v) vitamin E to egg yolk liquid, the retention rate of 5-MTHF during thermal pasteurization and spray-drying with normal air media were 94.16% ± 0.48% and 84.80% ± 0.82% respectively. Additionally, the spray-drying technique with inert gas media (N2) was also an effective method to improve the stability of the 5-MTHF in egg yolk. Our study explored the factors affecting the stability of 5-MTHF in both model systems and egg yolk liquid and provided effective strategies for the protection of 5-MTHF during the processing of egg. [ABSTRACT FROM AUTHOR]

[Display omitted] • Innovative use of egg white powder as a raw material to prepare low Phe peptides. • Shearing after pre-heating greatly improved the hydrolysis of egg white protein. • Trypsin combined with flavoenzyme can best release phenylalanine. • More than 97 % of phenylalanine in egg white protein was removed. Individuals suffering from phenylketonuria require foods containing low levels of phenylalanine (Phe). In this research, we therefore developed a two-step enzymatic hydrolysis method followed by activated carbon treatment to remove Phe from egg white powder (EWP). Nine proteases were tested for their ability to expose or release Phe residues from the egg proteins, while nine kinds of activated carbon were tested as an adsorptive medium for removing Phe residues. Our results showed that trypsin combined with flavourzyme released the most Phe residues, and No.4 activated carbon was most effective at removing Phe residues. The percentage of Phe removal varied from 91.71–97.78% and the final mass yield from 230.08–342.45 g low Phe peptide (LPP) / Kg of EWP. The LPP mixtures obtained mainly containing amino acids and oligopeptides (< 600 Da). The EWP-LPP mixture obtained therefore has the potential to prepare medical foods for patients with phenylketonuria. [ABSTRACT FROM AUTHOR]

[Display omitted] • P-E NPs improve the lipophilicity of EGCG. • P-E 1.5:1 NPs exhibit sustained release ability in in-vitro digestion. • P-E 1.5:1 NPs improve absorptive transport and transcellular permeability of EGCG. • P-E 1.5:1 NPs demonstrate inhibition of MRP2 and P-gp mediated efflux transport. • The uptake mechanism of P-E 1.5:1 NPs is through clathrin-dependent endocytosis. In this study, we prepared phosphatidylcholine (PC)-EGCG complex nanoparticles (P-E NPs) by solvent reflux method. The physicochemical properties, in vitro digestion, uptake in Caco-2 cells, and bidirectional permeability of P-E NPs were systematically investigated. The constructed P-E 1.5:1 NPs had an average particle size of 118 nm, a ζ-potential of −37.8 mV, and a polymerization dispersion index (PDI) of 0.16. The encapsulation efficiency (EE) of EGCG was 85.0% and the loading capacity (LC) was 24.4%. UV spectra, FTIR, XRD and intermolecular force results indicated that hydrophobic, electrostatic and hydrogen bonding interactions contributed to formate P-E 1.5:1 NPs. P-E 1.5:1 NPs exhibited first-order kinetics sustained release properties in simulated gastrointestinal digestion. Furthermore, P-E 1.5:1 NPs were able to enhance absorptive transport and inhibit efflux transport mediated by MRP2 and P-gp compared to EGCG. These results indicated that P-E 1.5:1 NPs may be a potential strategy to ameliorate EGCG bioavailability. [ABSTRACT FROM AUTHOR]

Co-continuous phase composites of polytetrafluoroethylene (PTFE) interpenetrated with five kinds of open-cell metal foams, Cu, Ni, Fe, CuNi and FeNi, were prepared via emulsion impregnation, vacuum impregnation and free sintering. The microstructure, mechanical performance, thermal stability and tribological behavior characteristics of these materials were investigated. The results showed that the filling efficiency of PTFE was between 76.1% and 98.7%. The developed composites generally exhibited enhanced strength and thermal stability. In particular, their wear rate under dry friction conditions was reduced by 63–95% compared with pure PTFE resin, which was ascribed to the effective transfer of friction heat and the enhanced load bearing capacity. However, their tribological performance weakened in a simulated seawater environment because of the diffusion of seawater in the materials and corrosion of the metal skeletons. • Metal foam-PTFE co-continuous phase composites were prepared and the filling efficiency of PTFE was studied. • The structure-strength relationship of co-continuous composites was illustrated. • The wear mechanism of co-continuous phase composites under dry friction and seawater lubrication were investigated. [ABSTRACT FROM AUTHOR]

In this study, the differences in the gelation, digestibility and release of antioxidant peptides of egg white (EW)/yolk (EY) in boiled eggs prepared by different boiling times were investigated. The hardness, gumminess and chewiness of boiled EW/EY both showed an increase trend with the duration of boiling time. Prolonging the boiling time increased the proportion of immobilized water in boiled EW, but reduced the retention ability of boiled EY for water or lipid. Increasing boiling time increased the content of β-sheet of boiled EW/EY at the expense of α-helix with varying degrees, accompanying with the increase of the disulfide bond and the formation of dense gel network structure. The results of in-vitro simulated digestion showed that boiled EW, especially prepared by boiling for a longer time, had a lower protein digestibility and less release of antioxidant peptides than that of boiled EY due to its compact gel network and large broken particles after digestion. This work demonstrated that prolonged boiling time will improve the gel strength of boiled EW and boiled EY, but is not conducive to their digestion and the release of antioxidant peptides. [Display omitted] • Differences in gelation and digestibility of cooked egg white/yolk were evaluated. • Long boiling time increased the water holding of egg white, but not for egg yolk. • Short boiling time improved the digestibility of boiled eggs. • The digestibility of cooked egg white differed from yolk due to their broken degree. [ABSTRACT FROM AUTHOR]

Heat treatment is an indispensable processing step of seasoned liquid egg. The effects of preheat treatment (60–75 °C) on gel properties of liquid whole egg (LWE) at different NaCl concentrations (0–3%, w/w) were investigated to provide guidance for the production of salty LWE. Results showed that LWE exhibited higher particle size after heating, with coincidental increases in surface hydrophobicity and decreases in protein solubility. While LWE with NaCl added exhibited increase in protein solubility and decrease in particle size of aggregates. Electrophoresis and optical microscopy showed that NaCl would induce the transformation of egg granules from insoluble form to soluble form, inhibiting the aggregation of LWE proteins during preheat treatment, reflected by the reduced particle size. The analysis of gel aggregated force and texture indicated that NaCl addition and preheat treatment can improve gelling properties of LWE synergistically by strengthening the hydrophobic interaction and hydrogen bonds. [ABSTRACT FROM AUTHOR]