Salidroside Attenuates Hypoxia-Induced Expression of Connexin 43 in Corpus Cavernosum Smooth Muscle Cells.

INTRODUCTION: Connexin 43 (Cx43) is the major component of gap junction in corpus cavernosum smooth muscle, which allows rapid intercellular communication. Cx43 coordinates corpus cavernosum smooth muscle cells and ensures erectile function. The role of hypoxia in Cx43 dysfunction resulting in erectile dysfunction has not been well studied, and salidroside has shown cell protective effects under hypoxia. OBJECTIVE: We aimed to investigate the protective role of salidroside and the underlying mechanisms in hypoxia-induced dysfunction of Cx43. METHODS: Corpus cavernosum smooth muscle cells prepared from young male Sprague-Dawley rats were pretreated with or without salidroside and exposed to hypoxic condition for 48 h. The cell viability, expression of hypoxia-inducible factor-1α (HIF-1α) and Cx43, and Ca2+ signals were investigated. RESULTS: Pretreatment with salidroside attenuated loss of hypoxia-induced cell viability markedly and could downregulate the HIF-1α protein expression under hypoxia. Moreover, the expression of Cx43 was significantly increased by hypoxia but was decreased with salidroside pretreatment. The salidroside pretreated group exhibited enhanced release of intracellular Ca2+ in corpus cavernosum smooth muscle cells compared with the hypoxia group after stimulation. CONCLUSION: Salidroside has a protective effect against hypoxia-induced damage to corpus cavernosum smooth muscle cells.

Inhibition of lipid oxidation in pork bundles processing by superheated steam frying.

The effect of superheated steam treatment on the oxidative stability of lipids in packaged Zousoon (pork bundles) was investigated. The aroma quality of Zousoon samples was evaluated by sensory analysis and chromatographic analysis of volatiles. Results of this study indicated that oxidation of lipids occurred in pan-fried Zousoon after prolonged storage. Significant amounts of highly volatile compounds such as formaldehyde, acetaldehyde, acetone, and hexanal in Zousoon were identified by a modified method of cysteamine derivatization followed by gas chromatography-mass spectrometry (GC-MS) analysis. Superheated steam was found to be effective in suppressing lipid oxidation in canned Zousoon as compared with Zousoon fried by the conventional method in a frying pan. The superheated steam-fried samples had relatively low thiobarbituric acid reactive substance (TBARS) and peroxide (POV) values before and after storage, whereas samples prepared by pan frying had relatively high TBARS and POV values before and after storage. Superheated steam-fried Zousoon had superior lipid stability to that prepared by the conventional pan-frying method.

Comparative studies on some quality attributes of firm tofu sterilized with traditional and autoclaving methods.

An innovative retort cooking method was developed for firm tofu sterilization to replace the traditional hydrogen peroxide treatment. The caramelized firm tofu was sterilized by autoclaving at 105 degrees C for 20 min, which led to a 3 log cycle reduction of total plate count. Shelf life of the processed firm tofu was extended at least 3 months. As compared with chemical treatment, thermal treatment degraded total and individual isoflavones to a lesser extent, and only minor changes were observed. The percent DPPH free radical scavenging capacity of autoclaved firm tofu was significantly higher than that of the hydrogen peroxide treated samples. Even after prolonged heat treatment, the three-dimensional network structure of the autoclaved firm tofu did not change significantly. Texture profile analysis and sensory evaluation confirmed autoclaved firm tofu to be acceptable.