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Celecoxib exerts protective effects on mandibular condylar chondrocytes under CTS stimulation by diminishing degradation and restoring synthesis of ECM.

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Sugarcane (Saccharum officinarum L.) wax that contains policosanol (a mixture of long‐chain alcohols), is widely known to have beneficial effects on human health. In order to investigate differences in the composition and content of sugarcane wax in different sugarcane cultivars, the wax, policosanol, and long‐chain aldehyde composition of eight sugarcane cultivars were examined. The wax composition of sugarcane was analyzed using HPLC coupled with an evaporative light scattering detector (ELSD). Sugarcane waxes were comprised of 55–60% aldehyde and sterol esters, 32–40% alcohol, and small amounts of TAG, acid, and plant sterols. Additionally, the composition of policosanol and long‐chain aldehydes was determined using GC‐FID and their mass fragment compounds were identified using GC‐MS. The highest content of policosanol and long‐chain aldehyde compounds (500 mg and 600 mg/100 g rind, respectively), was found in the hand‐peeled rind of the Ni 22 sugarcane cultivar. The content of these compounds increased up to 72% during sugarcane maturation from October to January. This study indicated that the composition and content of wax, policosanol, and long‐chain aldehydes may vary depending on the cultivar of the sugarcane and the specific part of the sugarcane analyzed, as well as on the degree of sugarcane maturity.Practical applications: Different sugarcane cultivars have been evaluated in terms of their usefulness as a source of policosanol, which is a valuable wax component that may have beneficial effects on human health. Policosanol is the common name that refers to a group of long‐chain (C20–C30) aliphatic primary alcohols that are of great interest since their effects include reduction of platelet aggregation, reduction of low‐density lipoprotein levels in blood, inhibition of cholesterol synthesis, and prevention of atherosclerosis development, and which also display ergogenic properties. The present study detailed the wax composition, including that of policosanol and long‐chain aldehydes, of sugarcanes of different cultivars. The results of this study could provide a basis for selection of sugarcane cultivars in agricultural areas for wax or policosanol production.

Background Excessive mechanical stress causes inflammation and destruction of cartilage and is considered one of the cause of osteoarthritis (OA). Expression of semaphorin 3A (Sema3A), which is an axon guidance molecule, has been confirmed in chondrocytes. However, there are few reports about Sema3A in chondrocytes, and the effects of Sema3A on inflammation in the cartilage are poorly understood. The aim of this study was to examine the role of Sema3A in inflammation caused by high magnitude cyclic tensile strain (CTS). Methods Expression of Sema3A and its receptors neuropilin-1 (NRP-1) and plexin-A1 (PLXA1) in ATDC5 cells was examined by Western blot analysis. ATDC5 cells were subjected to CTS of 0.5 Hz, 10% elongation with added Sema3A for 3 h. Gene expression of IL-1β, TNF-ɑ, COX-2, MMP-3, and MMP-13 was examined by qPCR analysis. Furthermore, the phosphorylation of AKT, ERK, and NF-κB was detected by Western blot analysis. Results Added Sema3A inhibited the gene expression of inflammatory cytokines upregulated by CTS in a dose-dependent manner. Addition of Sema3A suppressed the activation of AKT, ERK, and NF-κB in a dose-dependent manner. Conclusions Sema3A reduces the gene expression of inflammatory cytokines by downregulating the activation of AKT, ERK, and NF-κB pathways in ATDC5 cells under CTS.

Synovial fluid of the joint decreases friction between the cartilage surfaces and reduces cartilage wear during articulation. Characteristic changes of synovial fluid have been shown in patients with osteoarthritis (OA) in the temporomandibular joint (TMJ). OA is generally considered to be induced by excessive mechanical stress. However, whether the changes in synovial fluid precede the mechanical overloading or vice versa remains unclear. In the present study, our purpose was to examine if the breakdown of joint lubrication affects the frictional properties of mandibular condylar cartilage and leads to subsequent degenerative changes in TMJ. We measured the frictional coefficient in porcine TMJ by a pendulum device after digestion with hyaluronidase (HAase) or trypsin. Gene expressions of interleukin-1β (IL-1β), cyclooxygenase-2 (COX-2), matrix metalloproteinases (MMPs), type II collagen, and histology were examined after prolonged cyclic loading by an active pendulum system. The results showed that the frictional coefficient increased significantly after HAase (35%) or trypsin (74%) treatment. Gene expression of IL-1β, COX-2, and MMPs-1, -3, and -9 increased significantly in enzyme-treated TMJs after cyclic loading. The increase in the trypsin-treated group was greater than that in the HAase-treated group. Type II collagen expression was reduced in both enzyme-treated groups. Histology revealed surface fibrillation and increased MMP-1 in the trypsin-treated group, as well as increased IL-1β in both enzyme-treated groups after cyclic loading. The findings demonstrated that the compromised lubrication in TMJ is associated with altered frictional properties and surface wear of condylar cartilage, accompanied by release of pro-inflammatory and matrix degradation mediators under mechanical loading.

Based on these findings, phosphorylation of p38 MAPK via P2X(7)R may induce tactile allodynia/hyperalgesia, which is most likely mediated by sTNF-α released by microglia.

To determine the effect of maturity stage on the food attributes of hihatsumodoki ( Vahl) fresh fruit, the flavor characteristics and antioxidant capacities were investigated at green (GM), orange (OM), and red maturity (RM) stages. Total organic acids, total free amino acids (FAA), and piperine decreased with increasing fruit maturation, reaching minima at the RM stage. Conversely, total sugars and the FAA that contribute to both umami and sweetness were the highest RM stage. Principal component analysis revealed that the volatile composition of the fruit at the GM stage was clearly different from that at the other stages. The DPPH radical scavenging activity and total phenolic content, as measures of antioxidant capacity, decreased with increasing fruit maturation from GM to RM, which was consistent with the changes in piperine content. Therefore, the maturity stage has a significant influence on the flavor and antioxidant characteristics of hihatsumodoki fresh fruit.