This paper aimed to explore the mechanism of tetrapeptide Val-Thr-Pro-Tyr (VTPY) in improving alcoholic gastric injury. VTPY has the potential to enhance the growth and movement of normal human gastric epithelial cells (GES-1). Following ethanol-induced impairment, VTPY effectively improved migration of GES-1 and human umbilical vein endothelial cells (HUVEC) cells, enhanced angiogenesis, eliminated cellular and mitochondrial reactive oxygen species (ROS), inhibited excessive mitochondrial division, enhanced F-actin polymerization and mitochondrial respiratory capacity. To counteract excessive mitochondrial fission, VTPY primarily restores the mitochondria dynamics by reducing the expression of Drp1 and Fis1, while increasing Mfn2. Further studies utilizing inhibitors clarifies that the inhibition of excessive mitochondrial fission can markedly reduce F-actin depolymerization, consequently enhancing cell migration. Additionally, VTPY can inhibit the apoptosis pathway by maintaining potential of mitochondrial membrane, preventing the release of mitochondrial cytochrome c, bolstering the levels of Bcl-XL, while reducing the levels of Bax and cleaved-caspase-3. Further investigations using inhibitors demonstrates that excessive mitochondrial fission could activate apoptotic pathway. However, VTPY counteracts this effect and enhance cells viability. Further evidence suggests that VTPY effectively improves ulcer index and pathologic changes, relieves inflammation, enhances the balance of oxidation and anti-oxidation, promotes angiogenesis, improves the expression of mitochondrial dynamics factors, blocks apoptotic pathway, and subsequently ameliorates gastric damage in mice through Fis-1/Bcl-2 pathway.

In this study, the effects of the extracts from mulberry leaves, rosemary, cinnamon, grape seeds, green apples and cloves on the color, oxidative stability and flavor characteristics of oil-fried shiitake mushroom were investigated. It was found that these natural extracts improved the brightness of oil-fried shiitake mushroom and significantly inhibited its browning. The content of melanoid, the Maillard reaction product, was decreased by treatment with each of the extracts, which shared a similar trend with the change in the degree of browning. The natural extracts also significantly improved the antioxidant capacity and inhibited the oxidation reaction of oil-fried shiitake mushroom. Clove extract resulted in the largest decrease in peroxide value (74.36%), while green apple extract resulted in the greatest decrease in thiobarbituric acid reactive substances (TBARS) value (17.54%). Clove, rosemary and grape seed extracts significantly inhibited protein oxidation. Treatment with green apple extract minimized the free radical content. The umami and saltiness were significantly increased by treatment with clove, rosemary or mulberry leaf extract. All six natural extracts increased the levels of nitrogen and oxygen compounds, hydrocarbons, alcohols, aldehydes, and ketone. Seventeen differential volatile compounds, such as methyl 2-methoxybenzoate and isoamyl 2-methylbutyrate, were identified among the six treatment groups and the control group. These results provide a theoretical basis for the application of natural extracts in oil-fried edible mushrooms.

Enzymatic hydrolysis, isolation, and purification might make a great deal of difference in antioxidant activity and antigenicity of peptide components. This study aimed to isolate and purify antioxidant peptide components from Antarctic krill and evaluate their allergenicity of them. Electron paramagnetic resonance (EPR) spectroscopy results indicated 310 kDa Antarctic krill hydrolysates (AKHs) had higher DPPH and ·OH radical scavenging rates. And the second component (N2-2) purified 310 kDa hydrolysate showed better ability to scavenge DPPH and ·OH radicals (P < 0.05), which were (47.43 ± 2.18)% and (34.33 ± 1.25)%, respectively. Additionally, indirect-ELISA results revealed that N2-1 had a weaker ability to bind specific IgE and that N2-2 had a lower binding capability to specific IgG1 (P < 0.05). And N2-2 had a higher EC₅₀ value of (5.29 ± 0.95) ng/mL (P < 0.05) in cell degranulation assay, which was about 13.80 times that of Antarctic krill. Therefore, N2-2 might be the potential source of the antioxidant peptides with lower allergenicity.