Liver fibrosis is a major cause of morbidity and mortality worldwide, and the outcome of various chronic liver diseases. Recent studies suggest that aberrant expression of miR-34 is involved in the progression of various liver diseases including hepatocellular carcinoma (HCC). However, it is still poorly understood whether miR-34 mediates the pathogenesis of liver fibrosis. Here, we found that the expression of microRNA-34a-5p (miR-34a-5p) was significantly decreased in patients with hepatitis B virus (HBV)-activated liver fibrosis and HCC, as well as in CC14 (Carbon tetrachloride Tetrachloromethane) induced liver fibrosis model mice. The TGF-β1/Smad3 (Transforming growth factor-β1/Smad3) pathway were significantly augmented in CC14 induced mice compared with normal control, whereas inhibitor of TGF-β1 (SB431542) significantly attenuated liver fibrosis and TGF-β1/Smad3 activation. Administration of the miR-34a-5p mimic de-activated TGF-β1/Smad3 pathway in human hepatic stellate cells (HSC), LX-2. Moreover, the target gene for miR-34a-5p, Smad4, was predicted and verified in LX-2 cells. Taken together, these data demonstrated that overexpression of miR-34 in HSCs ameliorated the development and progression of liver fibrosis by targeting Smad4 and regulating TGF-β1/Smad3 pathway. Strategies targeting miR-34a-5p may be of benefit in the treatment of liver fibrosis.
Summary
The nutritional quality of gluten‐free products is important to the health of individuals with coeliac disease. Mushrooms are good sources of vitamins, dietary fibres and proteins, and are a low‐calorie option that can be used in gluten‐free diets to improve their nutritional value. The effects of incorporating dried mushrooms on the hydration and pasting properties of sorghum flour, as well as the physicochemical characteristics and in vitro glycaemic response of sorghum biscuits were studied. Sorghum flour enriched with mushroom powders exhibited higher water absorption capacity and swelling power compared with the control (P < 0.05). The addition of shiitake (Lentinula edodes) mushroom significantly decreased the pasting viscosities, while the addition of black ear (Auricularia auricula) and silver ear (Tremella fuciformis) mushroom increased viscosity values (P < 0.05). Biscuit diameter, thickness and weight loss were reduced with increasing mushroom powder addition, and the colour parameters of biscuits were affected significantly. Enrichment with shiitake and black ear mushroom increased the hardness of biscuits (P < 0.05). Inclusion of mushroom powders significantly reduced the predicted glycaemic response of sorghum biscuits (P < 0.05). Correlation analysis was conducted to illustrate that hydration dynamics (such as water absorption capacity and swelling power) were negatively correlated with glycaemic response (P < 0.001).
The concern about environment, health, and cost has been a trigger for great interests of developing the aqueous method to process oil seeds. Here we indicate a method of processing oil seeds by using a small amount of water, which has a higher recovery rate of oils as compared with high pressure pressing and solvent extraction in term of producing First or Second Class edible oils. The method utilizes all the kernels of oil seeds and does not produce waste water or other wastes. This breakthrough indicates the strong potential of replacing solvent extraction or high pressure pressing for oilseed processing by the aqueous method.
Practical applications
The findings of this study should be useful for guiding the future development of research and practice of oilseeds processing. The experimental method described in this paper can be a good basis of designing and establishing brand‐new commercial plants of processing oilseeds (including the design and manufacture of relevant equipment) on a large scale.
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