This study aimed to investigate the role of sevoflurane on anti-oxidant effects in sepsis-induced multiple organ failure. Western blot and quantitative RT-PCR were used to measure the expression of Nrf2 and its downstream genes. The DCFH-DA fluorescence probe assay was performed to assess the intracellular levels in HUVECs and LMVECs. Electrophoretic mobility shift assay was used to assess the DNA binding activities of Nrf2. Better survival, reduced expression of inflammatory cytokines, and improved pathological infiltration in the lungs and kidneys were observed in septic rats treated with sevoflurane. SOD activity increased and Nrf2-ARE signaling pathway was activated following sevoflurane treatment. The protective effect was lost in sepsis-induced acute lung injury (ALI) following inhibition of Nrf2 by intratracheal delivery of siRNA-Nrf2. In vitro experiments, we found the sevoflurane could suppress ROS production after stimulation with LPS and the application of sevoflurane augments the DNA-binding activity of Nrf2 in HUVECs and LMVECs. However, knockdown of Nrf2 by siRNA-Nrf2, the Protein kinase C (PKC) inhibitor, and the Nrf2 inhibitor ML385 could partially recover ROS production, inhibit the activity of SOD, and repress the expression of anti-oxidant genes following sevoflurane treatment. Sevoflurane could have protective effects in ALI and septic multiple organ disorders (MODs).

In this study, we assessed the antioxidant efficacy of four different size distributions of Egg White (EW) hydrolysates and evaluated their potential as natural antioxidants for meat preservation. Water solubility and Oxygen Radical Absorbance Capacity (ORAC) of EW hydrolysates were measured. Hydrolysis contributed to the increase of ORAC values of EW hydrolysates in comparison with native egg white. Based on this result, we investigated the effects of EW hydrolysates on color stability of pork slices. Pork slices were individually soaked in four EW hydrolysates solutions at 10% (w/w) protein concentration. After storage at 4°C for 24 h, objective measurements of the color of pork slices were performed using a colorimeter, the content of metmyoblobin before and after soak was also determined. Small size EW hydrolysate S showed a good ORAC value (389 µmol TE/g) and an excellent water solubility, inhibited color change (ΔE = 2.8) in treated pork slices, the lowest metmyoglobin proportion was also found in the meat treated by this small size EW hydrolysate S. Moreover, it was demonstrated that EW hydrolysates were generally better than the Control (only with water) in improving color stability during storage time. These results indicate that EW hydrolysates are promising sources of biological antioxidants and can potentially be used as preservatives in meat products.

The potential of using hydrolyzed egg white (hEW) as a food additive to decrease shrinkage, cooking loss of pork meat slices was investigated. Functional characteristics including solubility, Water-Holding Capacity (WHC) and Oil-Binding Capacity (OBC) of three hEWs by using different kinds of enzymes, a commercial small size peptide S and native egg white (NEw) were evaluated. Pork meat slices (8 cm×6 cm) with thickness of 4 mm were soaked in the same weight of solution contained hEW, small peptide S or NEw at a protein concentration of 10% (w/v) at 4°C for 24 h respectively. Results showed that, cooking loss (%) and shrinkage rate (%) decreased when raw meat was immersed in the solution which contained hEWs or NEw. Meat treated by hEW obtained by using enzyme-Thermoase PC10F ® showed an excellent WHC and resulted in the least shrinkage rate (3.2%) compared with the meat soaked in the same portion of water (shrinkage rate of 22.7%). Moreover, by using a scanning electron microscopy, relative larger holes and a grainy appearance of endomysium sheaths were also observed in the meat treated by this hEW. Treated by hEWs and NEw contributed to the decrease of elasticity and toughness of cooked meat. Thus, treated by hEWs may permit reduction in cooking loss as and shrinkage rate of pork meat slices.

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