Dietary Supplementation with Sea Bass (Lateolabrax maculatus) Ameliorates Ulcerative Colitis and Inflammation in Macrophages through Inhibiting Toll-Like Receptor 4-Linked Pathways.

Sea bass (Lateolabrax maculatus) is a kind of food material commonly consumed in daily life. In traditional Chinese medicinal books, it has been indicated that sea bass can be applied for managing many inflammation-associated conditions. However, the studies on the pharmacological mechanisms of inflammation of sea bass remain scarce. Hence, this study aims to investigate the molecular mechanisms of the anti-inflammatory activity of sea bass. Anti-inflammatory activities of sea bass were assessed using dextran sulfate sodium (DSS)-induced colitis in a mice model and lipopolysaccharide (LPS)-activated macrophages model. Low body weight and short colon length were observed in DSS-fed mice that were significantly recovered upon sea bass treatments. Moreover, the colon histopathology score showed that sea bass-treated mice had decreased crypt damage, focal inflammation infiltration and the extent of inflammation, suggesting that treatment with sea bass could attenuate intestinal inflammation. In addition, the in-vitro study conjointly indicated that sea bass could suppress the inflammatory mediators in LPS-activated macrophage by inhibiting the TLR4-linked pathway. The present findings demonstrated that sea bass has an inhibitory effect on TLR4 signaling; thus, it could be a promising candidate for treating inflammation-associated conditions. A further justification for the clinical application of sea bass in treating inflammation-associated conditions is necessary.

Hydrocolloidal properties of flaxseed gum/konjac glucomannan compound gel.

The present study was designed to determine the hydrocolloidal properties and synergistic effect of a novel compound gel prepared under specific physical gelling conditions using flaxseed gum (FSG) and konjac glucomannan (KGM); and proposed the possible application of compound gel in the food industry. The hydrocolloidal properties of compound gel was examined by scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FT-IR), rapid visco analyzer (RVA), turbidimeter, texture analyzer (TPA), differential scanning calorimeter (DSC). Among compound gels significant differences (p < 0.05) were observed in microstructure, infrared spectra, gelatinization temperatures, swelling power, solubility, turbidity, texture and pasting characteristics depending upon their concentrations of FSG and KGM. The microstructures of compound gels became dense with small size of pores and showed a strong interaction and synergistic effect between FSG and KGM; whereas increased the pore size of compound gel by increasing the concentration of KGM. FT-IR spectra demonstrated an obvious interaction between FSG and KGM molecular chains in the compound gels.