Abstract
This work investigated the preparation, characterization, antioxidant, and anti-inflammation capacities of Flammulina velutipes polyphenols (FVP) and fermented FVP (FFVP). The results revealed that the new syringic acid, accounting for 22.22%, was obtained after fermentation (FFVP). FFVP exhibits higher antioxidant and anti-inflammation activities than FVP, enhancing cell viability and phagocytosis, inhibiting the secretion of NO and ROS, and reducing the inflammatory response of RAW264.7 cells. This study revealed that FFVP provides a theoretical reference for in-depth study of its regulatory mechanisms and further development of functional antioxidants that are applicable in the food and health industry.
Keywords:
Flammulina velutipes polyphenols; NLRP3 signal pathway; anti-inflammation; antioxidant capacities; fermentation.
MeSH terms
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Animals
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Anti-Inflammatory Agents / chemistry*
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Anti-Inflammatory Agents / pharmacology*
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Antioxidants / chemistry*
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Antioxidants / pharmacology*
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Biological Products / chemistry
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Biological Products / pharmacology
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Cell Survival / drug effects
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Cytokines / metabolism
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Fermentation
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Flammulina / chemistry*
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Inflammasomes / antagonists & inhibitors
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Mice
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Microscopy, Electron, Scanning
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NF-kappa B / metabolism
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NLR Family, Pyrin Domain-Containing 3 Protein / antagonists & inhibitors
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Nitric Oxide / metabolism
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Phagocytosis / drug effects
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Polyphenols / chemistry*
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Polyphenols / pharmacology*
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RAW 264.7 Cells
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Reactive Oxygen Species / metabolism
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Signal Transduction / drug effects
Substances
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Anti-Inflammatory Agents
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Antioxidants
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Biological Products
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Cytokines
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Inflammasomes
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NF-kappa B
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NLR Family, Pyrin Domain-Containing 3 Protein
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Nlrp3 protein, mouse
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Polyphenols
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Reactive Oxygen Species
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Nitric Oxide