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- Luo, Cheng, et al.
(författare)
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Molecular inhibition mechanisms of cell migration and invasion by coix polysaccharides in A549 NSCLC cells via targeting S100A4
- 2017
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Ingår i: Molecular Medicine Reports. - : Spandidos Publications. - 1791-2997 .- 1791-3004. ; 15:1, s. 309-316
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Tidskriftsartikel (refereegranskat)abstract
- S100 calcium binding protein A4 (S100A4) promotes extracellular signal transduction, intercellular adhesion, motility and mobility. Different extracts from Coix lachryma-jobi have been used for the treatment of various types of cancer in Asia. In our previous study, the polysaccharide fraction extact, CP1, induced cell apoptosis of non-small cell lung cancer cells. In the current study, CP1 inhibited migration and invasion of A549 cells in a scratch wound healing assay and matrigel invasion assay, respectively. Furthermore, reverse transcription-polymerase chain reaction and western blotting demonstrated that CP1 downregulated the gene and protein expression levels of SI00A4. In silico docking analysis demonstrated that polysaccharides may not interfere with dimerization, whereas, the affinity of polysaccharides for an S100A4-NMIIA pocket was margnially greater than at the dimerization sites. Thus, CP1 inhibited A549 cell migration and invasion potentially via downregulation of S100A4, and may also interact with the binding site of S100A4-NMIIA, which indicated that CP1 has potential as an alternative cancer chemotherapeutic by targeting S100A4.
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- Zhao, Yadong, 1985-, et al.
(författare)
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Cellulose nanofibrils-stabilized food-grade Pickering emulsions : Clarifying surface charge's contribution and advancing stabilization mechanism understanding
- 2024
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Ingår i: Food Hydrocolloids. - : Elsevier BV. - 0268-005X .- 1873-7137. ; 152
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Tidskriftsartikel (refereegranskat)abstract
- Pickering emulsions stabilized by cellulose nanofibrils (CN) have sparked significant attention, however the fundamental mechanisms underpinning the stabilization process remain insufficiently elucidated. Focusing on an academic debate of surface charge's contribution to stabilization, this study first explored how the varying carboxyl group contents of TEMPO-oxidized CN (TCNs) impacted Pickering emulsions' formation and stability. TCNs with 662 μmol/g carboxyl groups exhibited distinctive attributes, including larger particle sizes (322 nm in length), improved thermal stability (maximum decomposition temperature of 317 °C), and increased viscosity (1.57 Paִִ⋅s) compared to their counterparts with 963–1011 μmol/g charge density. Notably, the former one, with a larger three-phase contact angle (51.5°), higher interfacial tension, and greater detachment energy (21.69 × 10−18 J), resulted in a homogeneous dispersion of spherical oil droplets and super-stable Pickering emulsions with a consistent emulsifying index of 100% over 30 days. These findings clearly clarified that TCNs with a lower charge density exhibit superior emulsifying properties. In addition, for the first time, a distinct oil droplet-decorated fibrillar structure was observed, probably suggesting that TCNs might be able to serve as anchoring matrixes to guide the distribution of oil droplets. These structures seemed to impeded the migration and accumulation of the oil droplets, consequently enhancing the stability of the resulting Pickering emulsions. To sum, this study clearly elucidated the role of surface charge in stabilizing cellulose-based Pickering emulsions and proposed a new model to expound the cellulose-oil interaction mechanisms, thus providing new theoretical and practical insights on utilization of CN as highly effective emulsifier for super-stable food-grade Pickering emulsions.
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- Zhao, Yadong, 1985-, et al.
(författare)
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Enhancement of surimi gel properties through the synergetic effect of fucoidan and oligochitosan
- 2023
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Ingår i: Food Hydrocolloids. - : Elsevier BV. - 0268-005X .- 1873-7137. ; 140
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Tidskriftsartikel (refereegranskat)abstract
- For the first time, two common marine-derived dietary fibres (MDFs), fucoidan (FU) and oligochitosan (OCS), were introduced as textural and nutritional enhancers in hairtail surimi gels. The MDFs could assist with inhabiting the endogenous proteolytic enzyme activity, unfolding the myosin to expose more reactive domains, inducing favorable protein conformational transition, and thus, promoting gelation. The highly hydrophilic MDFs rich in -OH groups can bind water molecules via strong hydrogen bonds, facilitating water redistribution within the gel network. Driven by the enhanced chemical forces, a stable protein-FU-OCS gel is obtained, which improves the hardness by almost 100% and the water holding capacity from 86.25% to 92.25%. Collectively, this study demonstrates that MDFs are a group of effective additives to improve gel characteristics and nutritional profiles of surimi-based seafood products. The proposed MDF-protein interaction model would guide the application of MDFs as novel additives in the food industry.
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