Increased Placental Cell Senescence and Oxidative Stress in Women with Pre-Eclampsia and Normotensive Post-Term Pregnancies

Up to 11% of pregnancies extend to post-term with adverse obstetric events linked to pregnancies over 42 weeks. Oxidative stress and senescence (cells stop growing and dividing by irreversibly arresting their cell cycle and gradually ageing) can result in diminished cell function. There are no detailed studies of placental cell senescence markers across a range of gestational ages, although increased levels have been linked to pre-eclampsia before full term. This study aimed to determine placental senescence and oxidative markers across a range of gestational ages in women with uncomplicated pregnancies and those with a diagnosis of pre-eclampsia. Placentae were obtained from 37 women with uncomplicated pregnancies of 37–42 weeks and from 13 cases of pre-eclampsia of 31⁺²–41⁺² weeks. The expression of markers of senescence, oxidative stress, and antioxidant defence (tumour suppressor protein p16^INK4a, kinase inhibitor p21, interleukin-6 (IL-6), NADPH oxidase 4 (NOX4), glutathione peroxidases 1, 3, and 4 (GPx1, GPx3, and GPx4), placental growth factor (PlGF), and soluble fms-like tyrosine kinase-1 (sFlt-1)) genes was measured (quantitative real-time PCR). Protein abundance of p16^INK4a, IL-6, NOX4, 8-hydroxy-2′-deoxy-guanosine (8-OHdG), and PlGF was assessed by immunocytochemistry. Placental NOX4 protein was higher in post-term than term deliveries and further increased by pre-eclampsia (p < 0.05 for all). P21 expression was higher in post-term placentae (p = 0.012) and in pre-eclampsia (p = 0.04), compared to term. Placental P16^INK4a protein expression was increased post-term, compared to term (p = 0.01). In normotensive women, gestational age at delivery was negatively associated with GPx4 and PlGF (mRNA and protein) (p < 0.05 for all), whereas a positive correlation was seen with placental P21, NOX4, and P16^INK4a (p < 0.05 for all) expression. Markers of placental oxidative stress and senescence appear to increase as gestational age increases, with antioxidant defences diminishing concomitantly. These observations increase our understanding of placental health and may contribute to assessment of the optimal gestational age for delivery.     

铝碳质滑板材料抗氧化研究进展

结合铝碳质滑板的氧化行为和抗氧化要求,分别对添加抗氧化剂技术和抗氧化涂层技术进行了介绍,对各种抗氧化剂及抗氧化涂层技术的作用机理进行了详细描述.在此基础上,对铝碳质滑板材料抗氧化技术的研究发展方向提出了一些见解.     

Reduction of antiproliferative capacities,cell-based antioxidant capacities and phytochemical contents of common beans and soybeans upon thermal processing

The effects of boiling and steaming processes on the antiproliferative and cellular antioxidant properties, as well as phytochemicals, of two types of common beans (pinto and black beans) and two types of soybeans (yellow and black) were investigated. All thermal-processing methods caused significant (p < 0.05) decreases in total phenolic content (TPC), total saponin content (TSC) and phytic acid content (PAC) values in all bean types (except for TPC values in pressure-steamed yellow soybeans) as compared to those of the raw beans. All types of uncooked raw beans exhibited cellular antioxidant activities (CAA) in dose-dependent manners. Black soybeans exhibited the greatest CAA, followed by black beans, pinto beans and yellow soybeans. The CAA of cooked beans were generally diminished or eliminated by thermal processing. The hydrophilic extracts from raw pinto beans, black beans and black soybeans exhibited antiproliferation capacities against human gastric (AGS) and colorectal (SW480) cancer cells in dose-dependent manners. The raw yellow soybeans exhibited dose-dependent antiproliferation activities against the SW480 cells. Most of the cooked beans lost their antiproliferation capacities as observed in the raw beans. These results indicate that different processing methods may have various effects on phytochemical profiles and bioactivities. Overall, thermal processing caused a significant reduction of the health-promotion effects of beans.     

Free radical-scavenging activity of nonenzymatically-browned phospholipids produced in the reaction between phosphatidylethanolamine and ribose in hydrophobic media

The reaction of phosphatidylethanolamine (PE) and ribose (RI) in olive oil was studied in an attempt to both explore the possibilities of producing Maillard reaction in hydrophobic media and analyse the antioxidant properties of the formed compounds. When oil samples containing PE/RI mixtures were heated at a temperature higher than 90 °C, the oil rapidly developed browning, fluorescence, and free radical-scavenging activity, which was higher than the developed by the oil in the absence of added compounds or in the presence of only either PE or RI. These changes were a consequence of the formation of Maillard reaction products in the oil by reaction between PE and RI. Among them, the N-alkylpyrrole derivatives produced in this reaction could be determined by GC–MS after transpyrrolisation. Differently to Maillard products formed between carbohydrates and amino acids, the products of the reaction with aminophospholipids are more hydrophobic and, therefore, better candidates to be employed as lipophilic antioxidants in food products. Because of the different polarity of Maillard products between carbohydrates and either amino acids or aminophospholipids, Maillard reaction can be a useful procedure to obtain a wide range of antioxidants with different polarities to be employed in different food systems.     

Furan fatty acid concentrations in tea infusions prepared from green,black, and herbal teas

Furan fatty acids (FuFAs) are valuable antioxidants with highly effective radical scavenging properties which are widely distributed at low levels in food. Previous research indicated that tea is a valuable source of FuFAs. However, tea is only consumed in form of infusions. To fill this gap, we prepared infusions from different herbal, green, and black teas. Initial measurements with GC-MSMS of tea verified previous findings that 11-(3,4-dimethyl-5-penylfuran-2-yl)-undecanoic acid (11D5) was the prevalent FuFA in tea matrix. Therefore, 11D5 was quantified in tea infusions by means of UHPLC-MSMS equipment after mild alkaline hydrolysis. While herbal tea infusions were low or free of FuFAs, 11D5 was detectable in all samples of green and black tea infusions. Amounts of 11D5 were higher in green tea than in black tea. Moreover, Darjeeling tea infusions were by ~30% richer in 11D5 than black and green teas from other regions. Each cup of green and black tea infusion may provide 20–60 μg 11D5, which is about 5% of the amounts found in tea samples. Spread over the day, regular tea consumption may contribute to the intake of valuable FuFAs.     

High-temperature stabilization of polypropylene using hindered phenol–thioester stabilizer combinations,Part 1: Optimization and efficacy via nondust blends

The thermal degradation of unstabilized polypropylene has been investigated under long-term processing (twin extruder) and thermal aging at 150°C, with additive concentration studies on combinations of an established hindered phenolic antioxidant (pentaerythritol tetrakis (3-(3,5-di-tert-butyl-4-hydroxyphenyl) propionate) [S1010] and two popular thioesters (distearyl-3,3′-thiodipropionate [DSTDP] and didodecyl-3,3′-thiodipropionate [DLTDP]) using melt flow rate, carbonyl index and powder diffuse reflectance infrared Fourier transform spectroscopy (DRIFTS) (FTIR), and differential scanning calorimetry (DSC) (oxidation induction time [OIT]) and ultimate embrittlement time (Fracture) on injection-molded test pieces. It was found that 20:80 phenol:thioester ratios provided the best long-term thermal stability (LTTS); however, this was the reverse for processing stabilization (80:20), underlining the antioxidant nature of the two stabilizers (long term vs. melt). Melt preblending of the stabilizers (to form a no-dust blend) gave rise to improved LTTS. DRIFTS FTIR indicated that there was an improvement in preblending the additives, which removed any volatile impurities. Increased additive dispersion and localized potential efficacy in the stabilization cycle is important, as well as possible improved addition of the additives to the extruder rather than fine powder. The data are discussed in relation to the long-term stabilization of polypropylene in high-temperature applications such as under the bonnet of automobiles where minimizing stabilizer losses and maximizing synergy are important.     

A comprehensive review of wheat phytochemicals: From farm to fork and beyond

The health benefits of whole wheat consumption can be partially attributed to wheat's phytochemicals, including phenolic acids, flavonoids, alkylresorcinols, carotenoids, phytosterols, tocopherols, and tocotrienols. It is of increasing interest to produce whole wheat products that are rich in bioactive phytochemicals. This review provides the fundamentals of the chemistry, extraction, and occurrence of wheat phytochemicals and includes critical discussion of several long-lasting issues: (1) the commonly used nomenclature on distribution of wheat phenolic acids, namely, soluble-free, soluble-conjugated, and insoluble-bound phenolic acids; (2) different extraction protocols for wheat phytochemicals; and (3) the chemistry and application of in vitro antioxidant assays. This review further discusses recent advances on the effects of genotypes, environments, field management, and processing techniques including ultrafine grinding, germination, fermentation, enzymatic treatments, thermal treatments, and food processing. These results need to be interpreted with care due to varied sample preparation protocols and limitations of in vitro assays. The bioaccessibility, bioavailability, metabolism, and potential health benefits of wheat phytochemicals are also reviewed. This comprehensive and critical review will benefit scientific researchers in the field of bioactive compounds of cereal grains and also those in the cereal food industry to produce high-quality functional foods.     

Twenty-five years of total antioxidant capacity measurement of foods and biological fluids: merits and limitations

This review summarises 25 years of investigations on antioxidants research in foods and biological fluids and critically analyses the merits and limitations of using the total antioxidant capacity (TAC) measurement in the metabolomic era. An enormous bulk of knowledge was produced regarding the antioxidant capacity of foods and large TAC databases were developed. A direct link between a food TAC value and any health benefit is erroneous and has led to several cases of consumer deception. However, the striking epidemiological evidence associating a high dietary TAC with some disease prevention and the availability of well-constructed TAC databases deserve attention and must be taken into account to establish the usefulness of measuring TAC in both foods and biological samples. The in vivo TAC measurement, usually performed in plasma, is influenced by many external factors, such as dietary habits, as well as environmental and behavioural factors, which are integrated towards homeostatic control by fine physiological mechanisms with high inter-individual variability. Therefore, plasma TAC cannot be considered as a unique biomarker of individual antioxidant status. However, the combined evaluation of plasma TAC with known markers of disease, individual metabolism, inflammation and genetics, as well as with markers of gut microbiota composition and activity, may lead to the identification of populations that are more responsive to food/diet TAC. In this framework, the appropriate use of TAC measurement both in food and in vivo can still provide support for the interpretation of complex phenomena and be a tool for sample screening when making a quick decision toward in-depth research investigations. © 2018 Society of Chemical Industry