Galactose 3.99g / Palmitic acid 4mg powder and solvent for suspension for injection 4g vials

ObjectiveTo systematically collate and evaluate metabolomics-based biomarkers of ischemic stroke (IS) to guide clinical diagnosis and treatment.MethodsComprehensive literature searches were conducted in PubMed, Embase, and Web of Science using "IS" and "metabolomics" as core keywords, covering publications up through February 2024. Any original metabolomic research related to IS was selected. Key information such as study demographics, study type, objectives, metabolomic analysis methods, and main findings were extracted and analyzed. Frequently mentioned metabolites were subjected to enrichment analysis using the MetaboAnalyst 6.0 platform.ResultsA total of 51 studies were included. Quality assessment revealed that 54.8% of the diagnostic studies and 69.2% of the prognostic studies were high-quality, with most controlling for confounding factors. Metabolite analysis revealed associations between decreased proline, isoleucine, valine, and alanine levels with IS. Increased tyrosine, glutamine, phenylalanine, sphingomyelin, glutamate, lactate and glucose, and decreased LysoPC (18:2), histidine, and methionine levels were linked to IS onset. Specific metabolite combinations, such as serine, isoleucine, betaine, PC (5:0/5:0), and LysoPE (18:2), showed high precision in predicting acute ischemic stroke (AIS) (training set AUC = 0.988, test set AUC = 0.971). Glycine-serine-threonine and valine-leucine-isoleucine pathways were significant in diagnosing IS and AIS, and in differentiating ischemic and hemorrhagic strokes, as well as identifying post-stroke depression and cognitive impairment.ConclusionThis study confirms the potential diagnostic and prognostic value of changes in amino acids and lipids, as well as other metabolites and metabolic pathways, in IS. These findings highlight the promise of metabolomics in IS diagnosis, differential diagnosis, risk assessment, and complication identification. However, further validation is needed due to the varying quality of the included studies.Systematic review registrationhttps://www.crd.york.ac.uk/PROSPERO/#myprospero, identifier CRD42022335505.

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Methicillin-resistant Staphylococcus aureus (MRSA), a multidrug-resistant pathogen, poses a significant threat to global healthcare. This review evaluates the potential of marine algal metabolites as novel antibacterial agents against MRSA. We explore the clinical importance of S. aureus, the emergence of MRSA as a "superbug", and its resistance mechanisms, including target modification, drug inactivation, efflux pumps, biofilm formation, and quorum sensing. The limitations of conventional antibiotics (e.g., β-lactams, vancomycin, macrolides) are discussed, alongside the promise of algal-derived compounds such as fatty acids, pigments, polysaccharides, terpenoids, and phenolic compounds. These metabolites exhibit potent anti-MRSA activity by disrupting cell division (via FtsZ inhibition), destabilizing membranes, and inhibiting protein synthesis and metabolic pathways, effectively countering multiple resistance mechanisms. Leveraging advances in algal biotechnology, this review highlights the untapped potential of marine algae to drive innovative, sustainable therapeutic strategies against antibiotic resistance.

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Truffles are edible symbiotic hypogeal fungi and highly prized worldwide for their unique aroma and rich nutritional profile. Belonging to the order Pezizales and family Tuberaceae, with the genus Tuber being the most notable, truffles contain a diverse array of bioactive compounds including phenols, terpenoids, polysaccharides, anandamide, fatty acids, and ergosterols. These compounds contribute to a wide range of biological activities such as antioxidant, antibacterial, anti-inflammatory, hepatoprotective, and anticancer effects. This review comprehensively summarizes current scientific evidence on the biochemical composition, nutritional and aromatic properties, and biological activities of truffles, with special emphasis on their antioxidant and anti-tumor potential. Additionally, factors influencing truffle productivity and quality as well as advanced extraction and storage techniques to preserve bioactivity are discussed, highlighting their potential as valuable functional foods and sources of natural antioxidants.

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Fermentation, a traditional biotechnological food bioprocessing, has been used for centuries. It enables the preservation of perishable foods and designing a novel food product with different taste and rheological properties. Fermented foods are defined as "foods made through desired microbial growth and enzymatic conversions of food components by The International Scientific Association of Probiotics and Prebiotics (ISAPP). Regarding this, the most popular fermented products are fermented dairy products which are commonly produced by lactic acid fermentation such as fermented milk, yogurt, kefir, sour cream, cultured buttermilk and cheeses, and some novel fermented dairy products. Accumulated literature suggests that fermented dairy products are one of the important sources of some nutritional biotics like probiotics, prebiotics, postbiotics and some bioactive metabolites. At the molecular level, the fermented dairy products' matrices are composed of hundreds of compounds and various metabolites, including organic acids and derivatives, carbohydrates, lipids and lipidomics, milk fat globule membrane (MFGM), proteins, amino acids, bioactive peptides, nucleic acids, vitamins, minerals, and aroma volatiles, etc. which contribute to their technological and aroma properties. A number of preclinical and clinical studies suggest that these biotics and metabolites have promising health effects as well as their technological benefits. These effects of fermented dairy products significantly vary according to plenty of factors such as the milk types and composition, products' microorganism profiles, matrix, added ingredients, etc. This comprehensive review focuses on the fermented dairy foods as a source of multibiotics and multimetabolites with technological importance and health-promoting effects on human health.

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Camellia oleifera, a member of the Theaceae family and belonging to the Camellia Linn species, is a plant utilized for edible oil production and medicinal value. Its fruit is abundant in various bioactive compounds, including triterpene saponins, flavonoids, lignans, fatty acids, sterols, polysaccharides, and numerous other chemical constituents. Among these, triterpene saponins and flavonoids serve as the primary active ingredients. The pharmacological effects of C. oleifera fruits are diverse, encompassing anti-tumor properties, cardiovascular and cerebrovascular protection, anti-inflammatory, antioxidant activity, lipid-lowering capability, anti-fungal property, and neuroprotective function. In recent years, this area has garnered significant attention from scholars both domestically and internationally. This article reviews the chemical constituents and pharmacological effects of C. oleifera fruits, aiming to provide a comprehensive reference for further research and development. Additionally, it offers a scientific foundation and innovative insights for clinical applications and the identification of relevant bioactive components.

Abstract licence: CC BY