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Yang Song - One of the best experts on this subject based on the ideXlab platform.
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Neohesperidin Dihydrochalcone down regulates myd88 dependent and independent signaling by inhibiting endotoxin induced trafficking of tlr4 to lipid rafts
Free Radical Biology and Medicine, 2015Co-Authors: Juanli Fu, Chuanyang Su, Xiufang Song, Erqun Song, Yang SongAbstract:Abstract Fulminant hepatic failure (FHF) is a lethal clinical syndrome characterized by the activation of macrophages and the increased production of inflammatory mediators. The purpose of this study was to investigate the effects of Neohesperidin Dihydrochalcone (NHDC), a widely-used low caloric artificial sweetener against FHF. An FHF experimental model was established in mice by intraperitoneal injection of D-galactosamine ( d -GalN) (400 mg/kg)/lipopolysaccharides (LPS) (10 μg/kg). Mice were orally administered NHDC for 6 continuous days and at 1 h before d -GalN/LPS administration. RAW264.7 macrophages were used as an in vitro model. Cells were pre-treated with NHDC for 1 h before stimulation with LPS (10 μg/ml) for 6 h. d -GalN/LPS markedly increased the serum transaminase activities and levels of oxidative and inflammatory markers, which were significantly attenuated by NHDC. Mechanistic analysis indicated that NHDC inhibited LPS-induced myeloid differentiation factor 88 (MyD88) and TIR-containing adapter molecule (TRIF)-dependent signaling. Transient transfection of TLR4 or MyD88 siRNA inhibited the downstream inflammatory signaling. This effect could also be achieved by the pretreatment with NHDC. The fluorescence microscopy and flow cytometry results suggested that NHDC potently inhibited the binding of LPS to TLR4 in RAW264.7 macrophages. In addition, the inhibitory effect of NHDC on LPS-induced translocation of TLR4 into lipid raft domains played an important role in the amelioration of production of downstream pro-inflammatory molecules. Furthermore, the activation of nuclear factor (erythroid-derived 2)-like 2 (Nrf2) by NHDC inhibited TLR4 signaling. In conclusion, our results suggest that NHDC attenuates d -GalN/LPS-induced FHF by inhibiting the TLR4-mediated inflammatory pathway, demonstrating a new application of NHDC as a hepatoprotective agent.
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artificial sweetener Neohesperidin Dihydrochalcone showed antioxidative anti inflammatory and anti apoptosis effects against paraquat induced liver injury in mice
International Immunopharmacology, 2015Co-Authors: Xiufang Song, Chuanyang Su, Juanli Fu, Erqun Song, Yang SongAbstract:Abstract The present study evaluated the protective effect of artificial sweetener Neohesperidin Dihydrochalcone (NHDC) against paraquat (PQ)-induced acute liver injury in mice. A single dose of PQ (75 mg/kg body weight, i.p.) induced acute liver toxicity with the evidences of increased liver damage biomarkers, aspartate transaminase (AST) and alanine transaminase (ALT) activities in serum. Consistently, PQ decreased the antioxidant capacity by reducing glutathione peroxidase (GP-X), glutathione-S-transferase (GST) and catalase (CAT) activities, glutathione (GSH) level and total antioxidant capacity (T-AOC), as well as increasing reactive oxygen species (ROS) and thiobarbituric acid reactive substances (TBARS) levels. Histopathological examination revealed that PQ induced numerous changes in the liver tissues. Immunochemical staining assay indicated the upregulation of cyclooxygenase-2 (COX-2) and inducible nitric oxide synthase (iNOS) expressions. However, NHDC ameliorates PQ-induced hepatic toxicity in mice by reversing these parameters. Additionally, NHDC significantly inhibited PQ-induced nuclear factor-kappa B (NF-κB) expression and mitochondrial-driven apoptotic signaling. TUNEL assay confirmed that PQ-induced apoptosis was relieved by NHDC. In conclusion, these findings suggested that NHDC showed potent antioxidant, anti-inflammatory and anti-apoptotic effects against PQ-induced acute liver damage.
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protective effects of Neohesperidin Dihydrochalcone against carbon tetrachloride induced oxidative damage in vivo and in vitro
Chemico-Biological Interactions, 2014Co-Authors: Lihua Hu, Lingrui Li, Demei Xu, Ruxian Pi, Duo Xu, Wenchao Wang, Hong Du, Erqun Song, Yang SongAbstract:Abstract The purpose of this study was to investigate the possible hepatoprotective effects of Neohesperidin Dihydrochalcone (NHDC) on carbon tetrachloride (CCl 4 )-induced acute oxidative injury in vivo and in vitro . In a mouse model, intraperitoneal injection of CCl 4 resulted in a significant increase in serum aspartate transaminase (AST) and alanine transaminase (ALT) activities. Histopathological examination revealed severe hepatocyte necrosis and destruction of architecture in liver lesions, and immunohistochemical staining illustrated a remarkable enhancement of COX-2 and iNOS expression. The levels of hepatic antioxidant, such as, catalase (CAT), total superoxide dismutase (T-SOD), glutathione peroxidase (GP-X) and glutathione (GSH) were decreased, compared to the control group. However, pretreatment of NHDC for six consecutive days significantly ameliorated these changes. Moreover, Western blotting assay indicated pretreatment with NHDC also down-regulated CCl 4 -induced protein expressions of NF-κB, IL-6, caspase 3 and caspase 8. In HepG2 cell model, CCl 4 -treatment caused significant decrease in cell viability, antioxidant activities and GSH level, increase in intracellular reactive oxygen species (ROS) and thiobarbituric acid reactive substances (TBARS) level. Interestingly, pretreatment of NHDC effectively relieved CCl 4 -induced oxidative damage in a dose-dependent manner. In conclusion, NHDC appeared to possess promising anti-oxidative and anti-inflammatory capacities, it is possible to be used as a hepatoprotective agent.
E Marhuenda - One of the best experts on this subject based on the ideXlab platform.
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in vitro scavenger and antioxidant properties of hesperidin and Neohesperidin Dihydrochalcone
Phytomedicine, 1998Co-Authors: J Suarez, Maria Dolores Herrera, E MarhuendaAbstract:Summary We have assesed the actions as free radical scavengers and inhibitors on peroxidation of hesperidin and Neohesperidin Dihydrochalcone, two flavonoids, flavanone and Dihydrochalcone respectively, as some of the pharmacological properties of flavonoids group have been related with these activities. Hesperidin just at 10−4 and 5 · 10−4M is able to show a low inhibitory activity in the superoxide anion radicals (O2−) genesis (8.66 ± 1.40 and 11.69 ± 2.36% respectively), and on the non-enzymatic lipid peroxidation at 10−3M dose (9.78 ± 0.35%), without affecting the hydroxyl radical (•OH) formation, generated by the ascorbic acid-Fe3+-EDTA system. In the other hand, Neohesperidin Dihydrochalcone is an authentic antioxidant drug as tested at all doses. It showed a great scavenger activity and/or inhibition of formation on O2− radicals (31.53 – 84.62%) and a significant scavenging effect on OH radicals (6.00 – 23.49%), as well as an important inhibitory action on non-enzymatic lipid peroxidation (15.43–95.33%).
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hesperidin and Neohesperidin Dihydrochalcone on different experimental models of induced gastric ulcer
Phytotherapy Research, 1996Co-Authors: J Suarez, Maria Dolores Herrera, E MarhuendaAbstract:Hesperidin and Neohesperidin Dihydrochalcone show a marked capacity to reduce the ulcer index in cold-restraint induced ulcer in a clear dose-related manner. The amount of gastric mucus and total protein were not modified, but there was a significant increase in hexosamine content. When the acute ulcer was induced by absolute ethanol HESP was inactive. These results suggest that mucus is not involved in the antiulcer activity. In both experimental models, HESP and NEOHESP did not produce an increase in total PGE 2 , suggesting that this mechanism of action is not involved in the antiulcer activity of these compounds.
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effect of hesperidin and Neohesperidin Dihydrochalcone on central nervous system
Fitoterapia, 1996Co-Authors: J Suarez, Maria Dolores Herrera, E Marhuenda, Concepcion PerezguerreroAbstract:Hesperidin showed a CNS depressant activity and a muscle relaxation. On the contrary, neo-hesperin Dihydrochalcone did not show this depressant activity, the muscular tone and spontaneous motor activity appearing even increased.
Susan S. Schiffman - One of the best experts on this subject based on the ideXlab platform.
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Time to maximum sweetness intensity of binary and ternary blends of sweeteners
Food Quality and Preference, 2007Co-Authors: Susan S. Schiffman, Elizabeth A. Sattely-miller, Ihab E. BishayAbstract:Abstract The purpose of the current study was to determine what effect, if any, the blending of sweeteners has on the time to maximum sweetness intensity of sweeteners. In this study that is comprised of three separate experiments, trained panelists evaluated the time to maximum sweetness intensity of sweeteners tested in both binary and ternary combinations. Sixteen sweeteners that varied widely in chemical structure were evaluated. Sweetener blends containing the protein thaumatin had the latest time to maximum sweetness intensity. As a group, blends containing Neohesperidin Dihydrochalcone, alitame, stevioside, rebauadioside-A, or neotame had later times to maximum sweetness intensity than blends with sugars and sugar alcohols. Many sweetener blends exhibited times to maximum sweetness intensity that fell intermediate between the earliest and latest of its constituent self-mixtures. These data indicate that the time to maximum sweetness intensity of “late” sweeteners can be shortened by blending with earlier onset sweeteners.
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Synergism among ternary mixtures of fourteen sweeteners.
Chemical Senses, 2000Co-Authors: Susan S. Schiffman, Barbara J. Booth, Elizabeth A. Sattely-miller, Brevick G. Graham, Kernon M. GibesAbstract:The purpose of the present study was to determine the degree of synergism of sweet taste among ternary mixtures of 14 sweeteners. A trained panel evaluated ternary mixtures of 14 sweeteners varying in chemical structure and type. The ternary mixtures that were tested were limited to those in which the compounds comprising the mixture were synergistic in binary combinations, according to an earlier study. All sweeteners in the ternary mixtures were isointense with 2% sucrose, according to a previously developed formulae. Each self-mixture was also tested (e.g. 2% sucrose + 2% sucrose + 2% sucrose). The triad with the highest mean sweetness intensity rating was alitame–Neohesperidin Dihydrochalcone–rebaudioside-A (10.8). This represents an increase of 99.4% when compared with the average of the self-mixtures. While this is greater than the maximum of 74% increase found for binary mixtures, more dyadic combinations of sweeteners tested previously exhibited synergism than ternary combinations tested here. However, most ternary mixtures were synergistic (significantly greater than the average of the three self-mixtures) to some degree.
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Bitterness of sweeteners as a function of concentration
Brain Research Bulletin, 2000Co-Authors: Susan S. Schiffman, Barbara J. Booth, Michael L. Losee, Suzanne D. Pecore, Zoe S. WarwickAbstract:Abstract Sizteen trained tasters provided sweetness and bitterness intensity ratings for 19 compounds including: acesulfame-K, alitame, aspartame, fructose, glucose, glycine, lactitol, maltitol, monoammonium glycyrrhizinate, Neohesperidin Dihydrochalcone, neosugar (fructo-oligosaccharide), palatinit (isomalt), rebaudioside-A, sodium cyclamate, sodium saccharin, stevioside, sucralose, sucrose, and thaumatin. With increasing concentration, high-potency sweeteners including acesulfame-K, Neohesperidin Dihydrochalcone, sodium saccharin, rebaudioside-A, and stevioside tended to become more bitter. Low-potency sweeteners including fructose, sucrose, and lactitol tended to become less bitter with increasing concentration.
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Investigation of synergism in binary mixtures of sweeteners
Brain Research Bulletin, 2000Co-Authors: Susan S. Schiffman, Barbara J. Booth, Michael L. Losee, Elizabeth A. Sattely-miller, B.thomas Carr, Brevick G. GrahamAbstract:Abstract The purpose of the present study was to determine the presence and degree of synergism among all binary mixtures of 14 sweeteners varying in chemical structure. A trained panel evaluated binary combinations of the following sweeteners: three sugars (fructose, glucose, sucrose), two polyhydric alcohols (mannitol, sorbitol), two diterpenoid glycosides (rebaudioside-A, stevioside), two dipeptide derivatives (alitame, aspartame), one sulfamate (sodium cyclamate), one protein (thaumatin), two N-suffonyl amides (acesulfame-K, sodium saccharin), and one Dihydrochalcone (Neohesperidin Dihydrochalcone). Each sweetener was tested at three concentrations that were isosweet with 3%, 5%, and 7% sucrose. Two methods of analysis were performed to determine synergistic effects. In Method I, an ANOVA was performed for each intensity level to determine if the mean sweetness intensity ratings of each binary mixture were equal to nominal sweetness (i.e., additivity) or not equal to nominal sweetness (i.e., synergism or suppression). In Method II, an additional ANOVA was performed to determine if the sweetness intensity ratings of any given mixture were equal to or greater than the average of the sweetness ratings of the two pure components in that blend.
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Effect of temperature, pH, and ions on sweet taste
Physiology & Behavior, 2000Co-Authors: Susan S. Schiffman, Barbara J. Booth, Elizabeth A. Sattely-miller, Brevick G. Graham, Jeanette L Bennett, Desai N, Ihab E. BishayAbstract:Abstract The purpose of this experiment was to determine the effects of temperature (50°C and 6°C), pH (pH 3.0, 4.0, 5.0, 6.0, and 7.0) and the addition of monovalent and divalent cations (5 mM Na + , 5 mM K + , and 5 mM Ca 2 + ) on the sweetness intensity ratings of sweeteners ranging widely in chemical structure. A trained panel provided intensity evaluations for prototypical tastes (sweet, bitter, sour, and salty) as well as aromatic and mouth-feel attributes. The following sweeteners were included in this experiment: three sugars (fructose, glucose, sucrose), three terpenoid glycosides (monoammonium glycyrrhizinate, rebaudioside-A, stevioside), two polyhydric alcohols (mannitol, sorbitol), two dipeptide derivatives (alitame, aspartame), two N -sulfonylamides (acesulfame-K, sodium saccharin), one sulfamate (sodium cyclamate), one protein (thaumatin), one Dihydrochalcone (Neohesperidin Dihydrochalcone), and one chlorodeoxysugar (sucralose). Two to five levels of each sweetener reflecting a range of sweetness intensities were tested, using formulae developed by DuBois et al. The main finding from this three-part study was that temperature, pH, and ions had little effect on perceived sweetness intensity. Even when significant differences were found in the temperature study, the effects were very small.
J Suarez - One of the best experts on this subject based on the ideXlab platform.
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in vitro scavenger and antioxidant properties of hesperidin and Neohesperidin Dihydrochalcone
Phytomedicine, 1998Co-Authors: J Suarez, Maria Dolores Herrera, E MarhuendaAbstract:Summary We have assesed the actions as free radical scavengers and inhibitors on peroxidation of hesperidin and Neohesperidin Dihydrochalcone, two flavonoids, flavanone and Dihydrochalcone respectively, as some of the pharmacological properties of flavonoids group have been related with these activities. Hesperidin just at 10−4 and 5 · 10−4M is able to show a low inhibitory activity in the superoxide anion radicals (O2−) genesis (8.66 ± 1.40 and 11.69 ± 2.36% respectively), and on the non-enzymatic lipid peroxidation at 10−3M dose (9.78 ± 0.35%), without affecting the hydroxyl radical (•OH) formation, generated by the ascorbic acid-Fe3+-EDTA system. In the other hand, Neohesperidin Dihydrochalcone is an authentic antioxidant drug as tested at all doses. It showed a great scavenger activity and/or inhibition of formation on O2− radicals (31.53 – 84.62%) and a significant scavenging effect on OH radicals (6.00 – 23.49%), as well as an important inhibitory action on non-enzymatic lipid peroxidation (15.43–95.33%).
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hesperidin and Neohesperidin Dihydrochalcone on different experimental models of induced gastric ulcer
Phytotherapy Research, 1996Co-Authors: J Suarez, Maria Dolores Herrera, E MarhuendaAbstract:Hesperidin and Neohesperidin Dihydrochalcone show a marked capacity to reduce the ulcer index in cold-restraint induced ulcer in a clear dose-related manner. The amount of gastric mucus and total protein were not modified, but there was a significant increase in hexosamine content. When the acute ulcer was induced by absolute ethanol HESP was inactive. These results suggest that mucus is not involved in the antiulcer activity. In both experimental models, HESP and NEOHESP did not produce an increase in total PGE 2 , suggesting that this mechanism of action is not involved in the antiulcer activity of these compounds.
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effect of hesperidin and Neohesperidin Dihydrochalcone on central nervous system
Fitoterapia, 1996Co-Authors: J Suarez, Maria Dolores Herrera, E Marhuenda, Concepcion PerezguerreroAbstract:Hesperidin showed a CNS depressant activity and a muscle relaxation. On the contrary, neo-hesperin Dihydrochalcone did not show this depressant activity, the muscular tone and spontaneous motor activity appearing even increased.
Gary K. Beauchamp - One of the best experts on this subject based on the ideXlab platform.
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Sweetener preference of C57BL/6ByJ and 129P3/J mice
Chemical Senses, 2008Co-Authors: Alexander A. Bachmanov, Michael G Tordoff, Gary K. BeauchampAbstract:Previous studies have shown large differences in taste responses to several sweeteners between mice of the C57BL/6ByJ (B6) and 129P3/J (129) inbred strains. The goal of this study was to compare behavioral responses of B6 and 129 mice to a wider variety of sweeteners. Seventeen sweeteners were tested using two-bottle preference tests with water. Three main patterns of strain differences were evident. First, sucrose, maltose, saccharin, acesulfame-K, sucralose and SC-45647 were preferred by both strains, but the B6 mice had lower preference thresholds and higher solution intakes. Second, the amino acids D-phenylalanine, D-tryptophan, L-proline and glycine were highly preferred by B6 mice, but not by 129 mice. Third, glycyrrhizic acid, Neohesperidin Dihydrochalcone, thaumatin and cyclamate did not evoke strong preferences in either strain. Aspartame was neutral to all 129 and some B6 mice, but other B6 mice strongly preferred it. Thus, compared with the 129 mice the B6 mice had higher preferences for sugars, sweet tasting amino acids and several but not all non-caloric sweeteners. Glycyrrhizic acid, Neohesperidin, thaumatin and cyclamate are not palatable to B6 or 129 mice.
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Sweetener preference of C57BL/6ByJ and 129P3/J mice.
Chemical Senses, 2001Co-Authors: Alexander A. Bachmanov, Michael G Tordoff, Gary K. BeauchampAbstract:Previous studies have shown large differences in taste responses to several sweeteners between mice from the C57BL/6ByJ (B6) and 129P3/J (129) inbred strains. The goal of this study was to compare behavioral responses of the B6 and 129 mice to a wider variety of sweeteners. Seventeen sweeteners were tested using two-bottle preference tests with water. Three main patterns of strain differences were evident. First, sucrose, maltose, saccharin, acesulfame, sucralose and SC-45647 were preferred by both strains, but the B6 mice had lower preference thresholds and higher solution intakes. Second, the amino acids D-phenylalanine, D-tryptophan, L-proline and glycine were highly preferred by the B6 mice, but not by the 129 mice. Third, glycyrrhizic acid, Neohesperidin Dihydrochalcone, thaumatin and cyclamate did not evoke strong preferences in either strain. Aspartame was neutral to all 129 mice and some B6 mice, but other B6 mice strongly preferred it. Thus, compared with the 129 mice, the B6 mice had higher preferences for sugars, sweet-tasting amino acids and several but not all non-caloric sweeteners. Glycyrrhizic acid, Neohesperidin, thaumatin and cyclamate are not palatable to B6 or 129 mice.
