It has been documented that M2 macrophage polarization plays a suppressive role in atherosclerosis in diabetes mellitus (DM). In addition, prostaglandin E2 (PGE2) is implicated in the development of M2 macrophage polarization. Therefore, the study aimed to investigate the specific mechanism of PGE2 in M2 macrophage polarization in diabetic coronary atherosclerosis (DMAS). Initially, clinical samples were obtained and DMAS mouse model was established. The expression of BDNF was determined, and M1 and M2 macrophage polarizations were evaluated. Then, the levels of BDNF and PGE2 were modified in DMAS mice and the serum indicator, atherosclerotic plaque, lipid uptake by PBMCs, as well as M1 and M2 macrophage polarization were determined. Macrophages were isolated and the effects of PGE2 and the CREB/BDNF/TrkB signaling pathway on M2 macrophage polarization were explored. BDNF was downregulated and macrophages were differentiated into M1 in DMAS patients and mice. BDNF and PGE2 were observed to promote M2 macrophage polarization, where atherosclerotic plaque and lipid uptake by PBMCs were reduced, and DMAS was alleviated in mice. Overexpression of BDNF activated the CREB/BDNF/TrkB signaling pathway and stimulated M2 macrophage polarization in macrophages. PGE2 stimulated M2 macrophage polarization by inducing KLF4 via the activation of the CREB/BDNF/TrkB signaling pathway. This study demonstrates that PGE2 promotes M2 macrophage polarization by activating the CREB/BDNF/TrkB signaling pathway, thus alleviating DMAS.

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Summary The unclear components and complex evaluation indicators affect the effectiveness of inhibition methods for warmed‐over flavour (WOF). To evaluate the main components of WOF, the changes in flavour compound profiles of precooked pork after reheating were investigated quantitatively by using gas chromatography–olfactometry–mass spectrometry with chromatographic feature extraction. A total of 49 volatile compounds were identified, including 22 aroma‐active compounds that were primarily derived from lipid oxidation. Fifteen key volatile compounds were obtained that represented principal components of the changes in flavour compound profiles, of which 1‐octen‐3‐ol, (Z)‐2‐octenal and (E,E)‐2,4‐decadienal made the greatest contribution to the principal components and achieved odour activity value (OAVs) >1.0 after reheating. The results showed that the three compounds are the dominant volatile compounds and potential evaluation indicators of WOF. This study provides a further understanding of the components of WOF in precooked pork and an effective analysis method of gas chromatography.

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