In the present study,we investigated the intervention effects of a purified Polygonatum cyrtonema polysaccharide(PCP)on high-fat diet(HFD)-induced atherosclerosis in male and female LDLr-/-mice.Results showed that HFD...In the present study,we investigated the intervention effects of a purified Polygonatum cyrtonema polysaccharide(PCP)on high-fat diet(HFD)-induced atherosclerosis in male and female LDLr-/-mice.Results showed that HFD caused severe dyslipidemia,atherosclerotic lesions,oxidative damages and inflammation in male and female mice,and these effects seemed to be more pronounced in males than in females.However,the above variations could be dose-dependently reversed by PCP treatment,and the intervention effects on males were greater than those on females.Nuclear factor kappa-B(NF-κB),mitogen-activated protein kinase(MAPKs)and protein kinase B(Akt)are 3 pivotal signaling pathways mediating the development of atherosclerosis.Consistently,PCP was also found to significantly decrease the phosphorylation of p65,p38,extracellular-regulated kinase 1/2(ERK1/2)and Akt,and increase the protein expression of inhibitor of NF-κB(IκB)in the aortas of male and female mice induced by HFD.Taken together,these findings indicated that PCP could be effective for the prevention of atherosclerosis,and the intervention effect of PCP on male mice was more obvious than that of female mice.展开更多
Background:To optimize the steaming processing technology of Polygonatum cyrtonema Hua(PC)decoction pieces.Methods:The softening method and drying method of PC decoction pieces were studied with Polygonatum Polysaccha...Background:To optimize the steaming processing technology of Polygonatum cyrtonema Hua(PC)decoction pieces.Methods:The softening method and drying method of PC decoction pieces were studied with Polygonatum Polysaccharide(PCP),diosgenin combined extract as quantitative indexes.The process parameters such as softening time,drying temperature and drying time were determined,and the best processing technology of PC decoction pieces was optimized.Results:Among the three softening methods of PC,the infiltration method had the highest ranking,with an average comprehensive index of 0.9496,and the softening effect was the best.Among the three drying methods,the drying effect of the hot air drying method was the best,and the average comprehensive index was 0.8233.Conclusion:The infiltration method is the best softening method for PC decoction pieces,and the hot air drying method is the best drying method for PC decoction pieces.展开更多
Background:In this study,we explored the effects of different processing methods on the quality of Polygonatum cyrtonema Hua(PC),and the role of Huangjiu in the processing procedure.Methods:The sensory characteristics...Background:In this study,we explored the effects of different processing methods on the quality of Polygonatum cyrtonema Hua(PC),and the role of Huangjiu in the processing procedure.Methods:The sensory characteristics of the crude product,steamed product,and wine-processed product of PC were described.The colorimeter was used to analyze the chromatic values of three different processed products on PC.At the same time,the contents of the water extract and alcohol extract were measured separately.The content of three different processing Polygonatum Polysaccharide(PCP)was determined using 0.2%anthrone-sulfuric acid.The correlation difference between the chromatic values and chemical composition of different PC products was analyzed using various analytical methods.Results:The surface colors gradually deepened,the sweetness increased,the viscosity strengthened,and the tongue-numbing sensation disappeared after PC processing.The contents of extract and L^(*) gradually decreased from the crude to the steamed to the wine-processed product,consistent with the pattern of surface color alteration.While,E^(*)ab gradually increased.The content of PCP was crude product>wine-processed product>steamed product.The results of multivariate statistical analysis showed that the samples processed for crude,steamed,and wine-processed product were clustered into three classes.The correlation analysis showed that L^(*)and E^(*)ab were highly significant positively correlated with the content of PCP,and a*was significantly negatively correlated with the content of PCP.Conclusion:The results showed that the wine-processed product had the best quality.The internal quality of the PC was correlated with its characteristics and chromatic value.In this study,we investigated the internal and external quality of three different products of PC in order to provide a reference for further research on the impact of different processing methods on PC quality,the standardization of PC processing,and the role of Huangjiu in the processing of PC.展开更多
基金financially supported by the National Natural Science Foundation of China(32072176,31271814)the Outstanding Youth Funds of Anhui Province(2208085J31)the Fundamental Research Funds for the Central Universities(JZ2022HGQA0232,JZ2022HGTA0316)。
文摘In the present study,we investigated the intervention effects of a purified Polygonatum cyrtonema polysaccharide(PCP)on high-fat diet(HFD)-induced atherosclerosis in male and female LDLr-/-mice.Results showed that HFD caused severe dyslipidemia,atherosclerotic lesions,oxidative damages and inflammation in male and female mice,and these effects seemed to be more pronounced in males than in females.However,the above variations could be dose-dependently reversed by PCP treatment,and the intervention effects on males were greater than those on females.Nuclear factor kappa-B(NF-κB),mitogen-activated protein kinase(MAPKs)and protein kinase B(Akt)are 3 pivotal signaling pathways mediating the development of atherosclerosis.Consistently,PCP was also found to significantly decrease the phosphorylation of p65,p38,extracellular-regulated kinase 1/2(ERK1/2)and Akt,and increase the protein expression of inhibitor of NF-κB(IκB)in the aortas of male and female mice induced by HFD.Taken together,these findings indicated that PCP could be effective for the prevention of atherosclerosis,and the intervention effect of PCP on male mice was more obvious than that of female mice.
基金sponsored by National Key Research and Development Program of China(2023YFC3504200)High Level Key Discipline Construction of Traditional Chinese Medicine(zyyzdxk-2023272).
文摘Background:To optimize the steaming processing technology of Polygonatum cyrtonema Hua(PC)decoction pieces.Methods:The softening method and drying method of PC decoction pieces were studied with Polygonatum Polysaccharide(PCP),diosgenin combined extract as quantitative indexes.The process parameters such as softening time,drying temperature and drying time were determined,and the best processing technology of PC decoction pieces was optimized.Results:Among the three softening methods of PC,the infiltration method had the highest ranking,with an average comprehensive index of 0.9496,and the softening effect was the best.Among the three drying methods,the drying effect of the hot air drying method was the best,and the average comprehensive index was 0.8233.Conclusion:The infiltration method is the best softening method for PC decoction pieces,and the hot air drying method is the best drying method for PC decoction pieces.
基金sponsored by National Key Research and Development Program of China(2023YFC3504200)High Level Key Discipline Construction of Traditional Chinese Medicine(zyyzdxk-2023272).
文摘Background:In this study,we explored the effects of different processing methods on the quality of Polygonatum cyrtonema Hua(PC),and the role of Huangjiu in the processing procedure.Methods:The sensory characteristics of the crude product,steamed product,and wine-processed product of PC were described.The colorimeter was used to analyze the chromatic values of three different processed products on PC.At the same time,the contents of the water extract and alcohol extract were measured separately.The content of three different processing Polygonatum Polysaccharide(PCP)was determined using 0.2%anthrone-sulfuric acid.The correlation difference between the chromatic values and chemical composition of different PC products was analyzed using various analytical methods.Results:The surface colors gradually deepened,the sweetness increased,the viscosity strengthened,and the tongue-numbing sensation disappeared after PC processing.The contents of extract and L^(*) gradually decreased from the crude to the steamed to the wine-processed product,consistent with the pattern of surface color alteration.While,E^(*)ab gradually increased.The content of PCP was crude product>wine-processed product>steamed product.The results of multivariate statistical analysis showed that the samples processed for crude,steamed,and wine-processed product were clustered into three classes.The correlation analysis showed that L^(*)and E^(*)ab were highly significant positively correlated with the content of PCP,and a*was significantly negatively correlated with the content of PCP.Conclusion:The results showed that the wine-processed product had the best quality.The internal quality of the PC was correlated with its characteristics and chromatic value.In this study,we investigated the internal and external quality of three different products of PC in order to provide a reference for further research on the impact of different processing methods on PC quality,the standardization of PC processing,and the role of Huangjiu in the processing of PC.
