发酵香肠研究进展及展望
作者：
龙强;聂乾忠;刘成国
期刊：
食品科学 ,2017年38(13):291-298 ISSN：1002-6630
通讯作者：
Nie, Qianzhong(ndnieqianzhong@126.com)
作者机构：
[聂乾忠; 龙强; 刘成国] College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China
关键词：
发酵香肠;发酵剂;工艺改进;低脂低盐
摘要：
发酵香肠分布广、产量大,是发酵肉制品的典型代表,且因其独特的风味深受人们喜爱。近些年来,安全、感官及健康品质的提升已成为发酵香肠研究的核心内容,而发酵剂、工艺改进以及低脂低盐化等是其品质提升的重要举措。本文主要就发酵香肠在功能性发酵剂、复配发酵剂、酶、新工艺技术、低脂低盐化策略等方面的研究进行概述,并对其未来研究进行展望,以期为发酵香肠研究提供一定的参考。
语种：
中文
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毛霉型豆豉后发酵阶段蛋白质水解产物的生成及影响因素
作者：
杨伊磊;李梦丹;刘金;陈力力;蒋立文
期刊：
食品科学 ,2017年38(24):34-39 ISSN：1002-6630
通讯作者：
Chen, Lili(chenlili001281@sina.com)
作者机构：
[陈力力; 杨伊磊; 刘金; 李梦丹; 蒋立文] College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China;[陈力力; 蒋立文] Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha, 410128, China
关键词：
毛霉型豆豉;蛋白质;水解产物;API ZYM系统
摘要：
采用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳、反相高效液相色谱等方法对毛霉型豆豉后发酵过程中蛋白质及其水解产物的变化情况进行研究,对各阶段蛋白质水解产物与不同因素指标的相关性进行分析,并采用API ZYM系统对毛霉所产胞外酶进行半定量检测。结果表明:蛋白质最终水解产物的分子质量主要集中在11~20 kD之间,后发酵0~7 d蛋白质分子质量下降迅速,且此阶段多肽成分发生较大改变,7~42 d主要引起的是多肽含量的变化;总酸含量与蛋白质水解物生成的相关性最高,相关系数为0.972,其次为褐变强度,再次为还原糖含量;API ZYM系统检测出毛霉可产生6种胞外酶。
语种：
中文
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Drying process of pullulan edible films forming solutions studied by low-field NMR
作者：
Xiao, Qian* ;Lim, Loong-Tak;Zhou, Yujia;Zhao, Zhengtao
期刊：
Food Chemistry ,2017年230:611-617 ISSN：0308-8146
通讯作者：
Xiao, Qian
作者机构：
[Zhou, Yujia; Xiao, Qian] Hunan Agr Univ, Sch Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.;[Lim, Loong-Tak; Zhao, Zhengtao; Xiao, Qian] Univ Guelph, Dept Food Sci, Guelph, ON N1G 2W1, Canada.
通讯机构：
[Xiao, Qian] H;Hunan Agr Univ, Sch Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.
关键词：
Diffusive and chemical exchange model;Edible films;LF NMR;Pullulan;T(2) relaxation time
摘要：
The dynamics of water in pullulan film-forming solutions during drying were investigated by low-field nuclear magnetic resonance. At the begin of drying, two transverse relaxation times (T<inf>2</inf>) at around 32.77 and 2149 ms were attributed to bound and free waters in pullulan samples, respectively. An additional T<inf>2</inf>value, ascribed to the tightly bound water in entanglement zones of pullulan chains, appeared at around 3.51 ms as the drying process continued (beyond 1080 min of drying time). The observed three relaxation times revealed the multi-exponential relaxation behavior of water in pullulan. Moreover, the polymer exhibited spatial heterogeneity with increasing drying time from 1200 to 1920 min. On the basis of diffusive and chemical exchange model, the dimension range of pullulan network decreased from 7.69–32.66 to 4.73–18.14 µm as the pullulan films solidified. Furthermore, the rate of chemical exchange between water and pullulan significantly increased at the later stage of drying process. ©2017 Elsevier Ltd
语种：
英文
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Simultaneous inhibition of acrylamide and hydroxymethylfurfural formation by sodium glutamate microcapsules in an asparagine-glucose model system
作者：
Wang, Zimeng;Wen, Chao;Shi, Xingbo* ;Lu, Dai;Deng, Jiehong;...
期刊：
Journal of Food Science and Technology ,2017年54(2):572-577 ISSN：0022-1155
通讯作者：
Shi, Xingbo;Deng, Fangming
作者机构：
[Deng, Jiehong; Shi, Xingbo; Shi, XB; Deng, FM; Lu, Dai; Deng, Fangming; Wen, Chao; Wang, Zimeng] Hunan Agr Univ, Coll Food Sci & Technol, Hunan Prov Key Lab Food Sci & Biotechnol, Changsha 410128, Hunan, Peoples R China.
通讯机构：
[Shi, XB; Deng, FM] H;Hunan Agr Univ, Coll Food Sci & Technol, Hunan Prov Key Lab Food Sci & Biotechnol, Changsha 410128, Hunan, Peoples R China.
关键词：
Microcapsules;Inhibition efficiency;Sodium glutamate;Acrylamide;Hydroxymethylfurfural
摘要：
Inhibiting the formation of acrylamide (AA) and hydroxymethylfurfural (HMF) during food heating processes has attracted considerable investigative efforts due to potential health concerns associated with these compounds. The main purpose of this work is to demonstrate a strategy to simultaneously inhibit the formation of AA and HMF with sodium glutamate microcapsules selected to confirm the efficacy of this strategy. An asparagine-glucose aqueous model system was prepared containing free sodium glutamate and sodium glutamate microcapsules. Compared to adding free sodium glutamate, the maximum inhibition efficiency for AA and HMF was found to increase by addition of sodium glutamate microcapsules to 19.07 and 84.32%, respectively. Moreover, the kinetics of AA and HMF formation were studied in this model system. The AA inhibition efficiency significantly increased from 6.75 to 60.35% and the HMF inhibition efficiency significantly increased from 5.98 to 79.72% with increasing the reaction time from 25 to 40 min, indicating that the sodium glutamate microcapsules strategy proves to be far superior at prolonged heating times. These findings suggested that this inhibition strategy may provide promising characteristics for a variety of applications in food processing.
语种：
英文
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Investigation of the interaction for three Citrus flavonoids and α-amylase by surface plasmon resonance
作者：
Liu, Xia* ;Luo, Fang;Li, Pao;She, Yin;Gao, Wanru
期刊：
Food Research International ,2017年97:1-6 ISSN：0963-9969
通讯作者：
Liu, Xia
作者机构：
[She, Yin; Luo, Fang; Gao, Wanru; Liu, Xia; Li, Pao] Hunan Agr Univ, Hunan Prov Key Lab Food Sci & Biotechnol, Hunan Coinnovat Ctr Utilizat Bot Funct Ingredient, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.;[Liu, Xia] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.
通讯机构：
[Liu, Xia] H;Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.
关键词：
*Acarbose (PubChem CID: 122172882);*Atrazine (PubChem CID: 2256);*Citrus flavonoids;*DPPH;*Hesperidin (PubChem CID: 10621);*Interaction;*Naringin (PubChem CID: 442428);*Neohesperidin (PubChem CID: 442439);*Surface plasmon resonance biosensor;*alpha-Amylase
摘要：
Flavonoids, a class of natural drugs with broad biological activity, exhibit inhibitory effect on α-amylase. Citrus peel is a good source of flavonoids. The real-time interactions between three Citrus flavonoids (naringin, neohesperidin, hesperidin) and α-amylase were investigated by surface plasmon resonance biosensor, and were compared with the α-amylase inhibitors, acarbose. These results showed the binding affinities of naringin, neohesperidin and hesperidin with α-amylase reach the highest at pH6 with KD values of 2.27±0.18mM, 3.09±0.20mM and 3.51±0.09mM, and can be reinforced with 0.2M NaCl and 0.1M CaCl2, respectively. The results of 1, 1-diphenyl-2-picryl hydrazyl radical assay indicate that the antioxidant activities of naringin, neohesperidin and hesperidin are significantly inhibited by interacting with α-amylase, and the inhibition percentage are 47.61±0.034%, 22.81±0.037% and 21.01±0.051%, respectively. Additionally, it is found that both the number and the position of hydroxyl group play an important role in the interaction of three Citrus flavonoids and α-amylase. These results provide useful information for rapid screening inhibitors of α-amylase from plant-based food. © 2017 Elsevier Ltd
语种：
英文
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Comparative analysis of muscle phosphoproteome induced by salt curing
作者：
Wang, Zhenyu;Zhang, Caixia;Li, Zheng;Shen, Qingwu;Zhang, Dequan*
期刊：
Meat Science ,2017年133:19-25 ISSN：0309-1740
通讯作者：
Zhang, Dequan
作者机构：
[Shen, Qingwu; Li, Zheng; Zhang, Dequan; Zhang, Caixia; Wang, Zhenyu] Chinese Acad Agr Sci, Key Lab Agroprod Proc, Minist Agr, Inst Food Sci & Technol, Beijing 100193, Peoples R China.;[Shen, Qingwu] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.;[Zhang, Dequan; Wang, Zhenyu] Chinese Acad Agr Sci, Inst Food Sci & Technol, 1 Nongda South Rd, Beijing 100193, Peoples R China.
通讯机构：
[Zhang, Dequan] C;Chinese Acad Agr Sci, Inst Food Sci & Technol, 1 Nongda South Rd, Beijing 100193, Peoples R China.
关键词：
Differential phosphorylated proteins;Glycolysis;Phosphorylation;Salting;Sodium chloride
摘要：
Phosphorylated proteins in ovine muscle induced by salt curing were well investigated. Ten topside muscles of crossbred sheep were ground, mixed and divided into two groups, which were cured for 16 h with 0% and 3% NaCl, respectively. Muscle proteins of two cured groups were analyzed by two-dimensional electrophoresis coupled with Pro-Q Diamond and SYPRO Ruby staining. The differential phosphorylated proteins were determined using LC-MS/MS and the UniProt database. Ten different phosphoproteins (> 1.5 fold) induced by salting were identified, including triosephosphate isomerase, glycogen phosphorylase, creatine kinase M-type, myoglobin, troponin T fast skeletal muscle type, actin, myosin light chain 1/3, tropomyosin beta chain, etc. Most of the different phosphoproteins were involved in glycometabolism, protein function and protein degradation. It is conclusively that salting may influence meat quality through protein phosphorylation, which regulates glycolysis metabolism, protein function and degradation.
语种：
英文
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Fermentation Effect on the Properties of Sweet Potato Starch and its Noodle's Quality by Lactobacillus plantarum
作者：
Liao, Luyan;Wu, Weiguo*
期刊：
Journal of Food Process Engineering ,2017年40(3):e12460- ISSN：0145-8876
通讯作者：
Wu, Weiguo
作者机构：
[Liao, Luyan] Hunan Agr Univ, Coll Orient Sci & Technol, Changsha 410128, Hunan, Peoples R China.;[Wu, Weiguo; Liao, Luyan] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.
通讯机构：
[Wu, Weiguo] H;Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.
摘要：
The properties of sweet potato starch and its noodle qualities were investigated on fermentation day 0, 1, 2, 3, respectively, by using Lactobacillus plantarum. The pasting properties, water retention, expansion rate, starch granule and structure, starch noodles qualities (which include broken rate, hardness and extension) were revealed. It was found that the final viscosity and setback of sweet potato starch increased from 268.3 to 294.3 RVU, and 63 to 86.3 RVU, respectively, and the peak temperature increased from 79.25 to 82.5 °C after the first day of fermentation;the peak viscosity and the viscosity breakdown were decreased significantly. Both the water retention and the expansion rate of sweet potato starch increased after fermentation. The crystal structure of the fermented sweet potato starch was destroyed and the starch granule displayed corrosion. The starch noodles qualities for day 1 fermentation were improved significantly, with a decrease in the broken rate and a significant increase in the hardness and extension of the starch noodle. Practical Applications: Lactic acid fermentation has been a practiced way to improve nutritional value and taste. Investigation of the changes in rice starch noodles taste has recently been considered. In this work, the degradation of sweet potato starch by Lactobacillus plantarum during fermentation could modify the properties of the starch. Information about these changed physicochemical properties is important to determine the usability of fermented sweet potato starch in various products. So the objective of this study is to study the effect of L. plantarum fermentation on physical properties of sweet potato starch and its noodle qualities, which can be used to develop a feasibility way in improving sweet potato starch noodle quality by lactic acid fermentation. ©2016 Wiley Periodicals, Inc.
语种：
英文
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原儿茶酸复合涂膜对辣椒采后保鲜的影响
作者：
黄嘉欣;刘川;罗程印;易有金;夏菠;...
期刊：
食品科学 ,2017年38(17):251-259 ISSN：1002-6630
通讯作者：
Yi, Youjin(yiyoujin@163.com)
作者机构：
[刘川; 黄嘉欣; 夏菠; 易有金; 罗程印] Hunan Provincial Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China;[李高阳] Hunan Agricultural Product Processing Institute, Changsha, 410128, China;[柏连阳] Hunan Academy of Agricultural Sciences, Changsha, 410128, China
关键词：
湘研5号椒;原儿茶酸;吐温-20;保鲜;复合涂膜
摘要：
采用原儿茶酸与乳化剂吐温-20制成复合保鲜剂,以浸泡时间、贮藏温度、原儿茶酸质量浓度和吐温-20体积分数为因素进行L_9 (3~4)正交试验设计,研究不同因素组合浸泡涂膜对湘研5号椒采后保鲜效果的影响。结果表明:浸泡2.5min、贮藏温度10 ℃:、125 mg/L原儿茶酸、体积分数0.02%吐温-20组合处理21 d后,优化处理组质量损失率与空白对照组(CK1组)和阳性对照组(CK2组,使用保鲜剂NW20)相比分别低了41.98%、15.74%,呈显著性差异(P<0.05);腐烂率与CK1组和CK2组相比分别降低了70.39%、20.09%,都存在显著性差异(P<0.05);原儿茶酸保鲜剂处理可以降低辣椒贮藏期间的呼吸强度,延缓VC和叶绿素含量的下降,有效抑制丙二醛含量、多酚氧化酶活力的上升,提高过氧化物酶、过氧化氢酶的活力。原儿茶酸保鲜剂处理后各项指标均显著优于CK1组(P<0.05),表明原儿茶酸保鲜剂处理可以延缓辣椒采后的衰老,有效延长辣椒的保藏期,对辣椒采后贮藏具有良好的保鲜效果。
语种：
中文
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产细菌素屎肠球菌TRS5特性分析及其编码基因的扩增
作者：
荣梓娴;王蓉蓉;肖茜;刘成国;周辉
期刊：
食品科学 ,2017年38(8):6-10 ISSN：1002-6630
通讯作者：
Zhou, Hui(paradise917@163.com)
作者机构：
[刘成国; 周辉; 荣梓娴; 肖茜; 王蓉蓉] Hunan Provincial Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China
关键词：
细菌素;屎肠球菌;细菌素的生成;扩增
摘要：
屎肠球菌TRS5在37 ℃、pH 6.5的MRS培养基中经过24 h的培养后,其细菌素生成量达到最大。培养基中添加胰蛋白胨或葡萄糖有利于促进TRS5细菌素的生成,而添加麦芽糖、乳糖或甘露糖(20 g/L)后细菌素活性减少50%。外源添加5 g/L的甘油和吐温-80会抑制TRS5细菌素的产生,而添加K_2HPO_4或VB_1、VB_2、VB_6、VC则对细菌素的生成没有影响。药敏实验证实屎肠球菌TRS5对红霉素、氯霉素、万古霉素、***拉宁、四环素、青霉素敏感。聚合酶链式反应及测序结果证实屎肠球菌TRS5含有肠球菌素enterocin P和类L50的结构基因。
语种：
中文
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湘西椪柑籽主要营养组分的定量分析
作者：
苏东林;何阳;李志坚;肖轲;李高阳;...
期刊：
中国食品学报 ,2017年17(6):213-218 ISSN：1009-7848
通讯作者：
Shan, Yang(sy6302@sohu.com)
作者机构：
[肖轲; 李高阳; Shan, Yang; 李志坚; 苏东林] Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, 410125, China;[何阳] College of Food Science &, Technology, Hunan Agricultural University, Changsha, 410128, China;[苏东林] Longping Branch Graduate School, Central South University, Changsha, 410125, China;[肖轲; 李高阳; 李志坚; 苏东林] Hunan Food Test and Analysis Center, Changsha, 410125, China
通讯机构：
Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China
关键词：
湘西椪柑籽;营养组分;定量;研究分析;开发利用
摘要：
对湘西椪柑籽中的氨基酸、脂肪酸、主要化学成分以及矿物元素进行定量分析,结果表明:籽内氨基酸总量为12.173 g/100 g,含量最高的是谷氨酸(2.56 g/100 g);经气相色谱检测,索氏提取油中油酸占30.88%,亚油酸占26.11%,不饱和脂肪酸总量高达70.43%;籽粉中粗蛋白含量为23.56%~25.48%,总糖含量为10.65%~ 12.39%;样品中的Ca、Mg、K、Fe等矿物元素含量也较丰富;具有较高的开发利用价值。本研究为湘西椪柑籽的综合利用提供了理论依据。
语种：
中文
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烹饪方式对马铃薯营养成分和生物活性物质影响的研究进展
作者：
赖灯妮;彭佩;李涛;覃思;赵玲艳;...
期刊：
食品科学 ,2017年38(21):294-301 ISSN：1002-6630
通讯作者：
Deng, Fangming(fmdenghnan@sina.com)
作者机构：
[彭佩; 邓放明; 赵玲艳; 李涛; Qin, Si; 赖灯妮] College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China
关键词：
烹饪方式;马铃薯;营养成分;生物活性物质
摘要：
马铃薯是全球重要的粮食作物,富含营养成分和生物活性物质。马铃薯通常采用煮、蒸、炸、烘焙等烹饪方式。在不同烹饪过程中马铃薯的物理、化学性质和酶活性的变化不同,从而影响马铃薯的营养成分和功能作用。本文综述了不同烹饪方式对马铃薯的营养成分及生物活性物质的影响,分析了烹饪方式对马铃薯抗氧化、抗癌症、调节血糖等功能影响的研究进展,以期为马铃薯的精深加工、综合利用提供参考依据。
语种：
中文
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Effects of protein phosphorylation on color stability of ground meat
作者：
Li, Meng;Li, Xin;Xin, Jianzeng;Li, Zheng;Li, Guixia;...
期刊：
Food Chemistry ,2017年219:304-310 ISSN：0308-8146
通讯作者：
Shen, Qingwu W.;Zhang, Dequan
作者机构：
[Du, Manting; Shen, Qingwu W.; Li, Zheng; Zhang, Dequan; Li, Guixia; Li, Meng; Xin, Jianzeng; Zhang, Yan; Li, Xin] Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr, Beijing 100193, Peoples R China.;[Shen, Qingwu W.] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.;[Zhang, Dequan] Chinese Acad Agr Sci, Inst Food Sci & Technol, 1 Nongda South Rd, Beijing 100193, Peoples R China.
通讯机构：
[Shen, Qingwu W.] H;[Zhang, Dequan] C;Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.;Chinese Acad Agr Sci, Inst Food Sci & Technol, 1 Nongda South Rd, Beijing 100193, Peoples R China.
关键词：
Glycolysis;Meat color;Myoglobin;Protein phosphorylation;Redox stability
摘要：
The influence of protein phosphorylation on meat color stability was investigated in this study. Phosphatase and protein kinase inhibitors were added to minced ovine Longissimus thoracis et lumborum (LTL) muscle to manipulate the global phosphorylation of sarcoplasmic proteins. The data obtained show that the rate and extent of pH decline, along with lactate accumulation in postmortem muscle, were related to protein phosphorylation. Analysis of meat color and the relative content of myoglobin redox forms revealed that meat color stability was inversely related to the phosphorylation of sarcoplasmic proteins. Thus, this study suggests that protein phosphorylation may be involved in meat color development by regulating glycolysis and the redox stability of myoglobin. © 2016 Elsevier Ltd
语种：
英文
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A new electrochemical platform for ultrasensitive detection of atrazine based on modified self-ordered Nb2O5 nanotube arrays
作者：
Yang, Min* ;Zhao, Xiaobin;Zheng, Shu;Liu, Xia* ;Jin, Bowen;...
期刊：
Journal of Electroanalytical Chemistry ,2017年791:17-22 ISSN：1572-6657
通讯作者：
Yang, Min;Liu, Xia
作者机构：
[Jin, Bowen; Yang, Min; Gan, Yang; Zhao, Xiaobin; Li, Huang] Harbin Inst Technol, Sch Chem & Chem Engn, MIIT Key Lab Crit Mat Technol New Energy Convers, Harbin 150001, Peoples R China.;[Zheng, Shu; Liu, Xia] Hunan Agr Univ, Coll Food Sci & Technol, Hunan Prov Key Lab Food Sci & Biotechnol, Changsha 410128, Hunan, Peoples R China.
通讯机构：
[Yang, Min; Liu, Xia] H;Harbin Inst Technol, Sch Chem & Chem Engn, MIIT Key Lab Crit Mat Technol New Energy Convers, Harbin 150001, Peoples R China.;Hunan Agr Univ, Coll Food Sci & Technol, Hunan Prov Key Lab Food Sci & Biotechnol, Changsha 410128, Hunan, Peoples R China.
关键词：
Anodization;Atrazine detection;Electrosensing platform;Fe3O4 nanoparticles;Self-ordered Nb2O5 nanotube
摘要：
In this work, one dimensional self-ordered Nb<inf>2</inf>O<inf>5</inf>nanotube arrays were grown from Nb substrate by anodization method and were modified with optimum amounts of chitosan (CS) and carboxyl-Fe<inf>3</inf>O<inf>4</inf>nanoparticles. These nanocomposites were characterized by SEM, XRD, and XPS and used as electrode materials for the direct detection of atrazine traces in aqueous solution. The test signals were obtained from the interaction between anti-atrazine monoclonal antibody and atrazine and recorded using via differential pulse voltammetric (DPV) method in electrochemical system. These modified one-dimensional Nb<inf>2</inf>O<inf>5</inf>nanotube arrays showed the linear detection ranges of 0.04 ng/mL–0.6 ng/mL and a detection limit of 0.018 ng/mL for atrazine under the optimized conditions. These above results indicate that these Nb<inf>2</inf>O<inf>5</inf>nanotube arrays are promising candidates for electrochemical sensors. ©2017 Elsevier B.V.
语种：
英文
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Identification of terpenoids from Rubus corchorifolius L. f. leaves and their anti-proliferative effects on human cancer cells
作者：
Chen, Xuexiang;Gao, Zili;Song, Mingyue;Ouyang, Wen;Wu, Xian;...
期刊：
FOOD & FUNCTION ,2017年8(3):1052-1060 ISSN：2042-6496
通讯作者：
Cao, Yong;Xiao, Hang
作者机构：
[Chen, Xuexiang] Guangzhou Med Univ, Coll Publ Hlth, Guangzhou 511436, Guangdong, Peoples R China.;[Chen, Yunjiao; Cao, Yong; Zhou, Liping; Chen, Xuexiang] South China Agr Univ, Coll Food Sci, Guangzhou 510642, Guangdong, Peoples R China.;[Song, Mingyue; Cai, Xiaokun; William, Dixon; Wu, Xian; Xiao, Hang; Gao, Zili; Chen, Xuexiang] Univ Massachusetts, Dept Food Sci, Amherst, MA 01003 USA.;[Ouyang, Wen] Hunan Univ Tradit Chinese Med, Pharm Coll, Changsha 410007, Hunan, Peoples R China.;[Zhou, Shuangde; Xiao, Hang; Tang, Zhonghai] Hunan Agr Univ, Coll Biosci & Biotechnol, Changsha, Hunan, Peoples R China.
通讯机构：
[Cao, Yong] S;[Xiao, Hang] U;[Xiao, Hang] H;South China Agr Univ, Coll Food Sci, Guangzhou 510642, Guangdong, Peoples R China.;Univ Massachusetts, Dept Food Sci, Amherst, MA 01003 USA.
摘要：
The leaves of Rubus corchorifolius L. f. have been consumed as a herbal tea for a long time. In this study, two novel (1 and 5) and four known (2, 3, 4 and 6) terpenoids were isolated from the leaves of Rubus corchorifolius L. f. Structural analysis was performed using various spectroscopic methods (1H NMR, 13C NMR and MS) to identify the following six compounds: (16α)-16,17,18-trihydroxy-ent-kauran-18-O-β-d-glucoside (1), ent-16β,17-dialkyl-3-oxygen-kaurane (2), ent-kaurane-3α,16β,17-triol (3), ent-kaurane(5R,8S,9R,10R,13R,16R)-2-one-16α,17-diol (4), (16R)-16β,17,19-trihydroxy-ent-kaur-3-one (5) and ent-16α,17-dihydroxy-kauran-19-oic-acid (6). These compounds showed different inhibitory effects on various human cancer cells. Compounds 3 and 6 exhibited stronger inhibitory effects on human colon cancer HCT116 cells than the other 4 compounds. Flow cytometry analysis demonstrated that both compounds 3 and 6 caused cell cycle arrest at the G0/G1 phase and induced cellular apoptosis in HCT116 cells. Compounds 3 and 6 modulated the expression levels of key signaling proteins closely related to cell proliferation and apoptosis, i.e., increasing the levels of poly(ADP-ribose) polymerase, p53, and p27, and decreasing the levels of EGFR, cyclin D1, CDK2 and CDK4. Overall, our findings provided insight into the anticancer components of Rubus corchorifolius L. f. leaves, which could facilitate their utilization as functional food ingredients. © The Royal Society of Chemistry.
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英文
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Response Surface Methodology for Optimization of Preparation Process for RS3 Type Resistant Indica Rice Starch by Seed Crystal Induction Combined with Dual-Enzymatic Hydrolysis
作者：
欧阳梦云;王燕;吴卫国;廖卢艳
期刊：
食品科学 ,2017年38(18):244-250 ISSN：1002-6630
通讯作者：
Wang, Yan(693675748@qq.com)
作者机构：
[廖卢艳; 欧阳梦云; 王燕; 吴卫国] College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China
关键词：
晶种诱导;RS3型抗性淀粉;异淀粉酶;普鲁兰酶
摘要：
以微波预糊化籼米淀粉为原料,自制RS_3型马铃薯抗性淀粉为晶种,研究RS_3型籼米抗性淀粉的晶种诱导-双酶复合法制备工艺。利用扫描电子显微镜对淀粉颗粒形貌进行表征并研究淀粉的抗酶解性。在单因素试验的基础上,固定其他酶解条件,以RS_3型籼米抗性淀粉产率为响应值,确定晶种添加量、异淀粉酶添加量、普鲁兰酶添加量和普鲁兰酶酶解时间作为影响产率的主要因素,进行Box-Behnken响应面优化试验。得到RS_3型籼米抗性淀粉的最佳制备工艺条件为:晶种添加量5%、异淀粉酶添加量8 U/g、普鲁兰酶添加量8 U/g、普鲁兰酶酶解时间3.50 h。在此最佳制备工艺条件下,RS_3型籼米抗性淀粉产率为27.42%,RS_3失去原有的淀粉颗粒形貌,表面变得粗糙,结晶结构致密,具有较强抗酶解能力。
语种：
中文
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The Biofunctions of Phytochemicals and Their Applications in Farm Animals: The Nrf2/Keap1 System as a Target
作者：
Qin, Si;Hou, De-Xing*
期刊：
工程 ,2017年3(5):738-752 ISSN：2095-8099
通讯作者：
Hou, De-Xing
作者机构：
[Qin, Si; Hou, De-Xing] Hunan Agr Univ, Coll Food Sci & Technol, Key Lab Food Sci & Biotechnol Hunan Prov, Changsha 410128, Hunan, Peoples R China.;[Qin, Si; Hou, De-Xing] Hunan Agr Univ, Hunan Coinnovat Ctr Utilizat Bot Funct Ingredient, Changsha 410128, Hunan, Peoples R China.;[Hou, De-Xing] Kagoshima Univ, Fac Agr, United Grad Sch Agr Sci, Kagoshima 8900065, Japan.
通讯机构：
[Hou, De-Xing] H;[Hou, De-Xing] K;Hunan Agr Univ, Coll Food Sci & Technol, Key Lab Food Sci & Biotechnol Hunan Prov, Changsha 410128, Hunan, Peoples R China.;Hunan Agr Univ, Hunan Coinnovat Ctr Utilizat Bot Funct Ingredient, Changsha 410128, Hunan, Peoples R China.;Kagoshima Univ, Fac Agr, United Grad Sch Agr Sci, Kagoshima 8900065, Japan.
关键词：
Phytochemical;Biofunction;Nrf2/Keap1 system;Growth performance;Meat quality;Intestinal microbiota
摘要：
Reactive oxygen species (ROS) can be caused by mechanical, thermal, infectious, and chemical stimuli, and their negative effects on the health of humans and other animals are of considerable concern. The nuclear factor (erythroid-derived 2)-like 2/Kelch-like ECH-associated protein 1 (Nrf2/Keap1) system plays a major role in maintaining the balance between the production and elimination of ROS via the regulation of a series of detoxifying and antioxidant enzyme gene expressions by means of the antioxidant response element (ARE). Dietary phytochemicals, which are generally found in vegetables, fruits, grains, and herbs, have been reported to have health benefits and to improve the growth performance and meat quality of farm animals through the regulation of Nrf2-mediated phase II enzymes in a variety of ways. However, the enormous quantity of somewhat chaotic data that is available on the effects of phytochemicals needs to be properly classified according to the functions or mechanisms of phytochemicals. In this review, we first introduce the antioxidant properties of phytochemicals and their relation to the Nrf2/Keap1 system. We then summarize the effects of phytochemicals on the growth performance, meat quality, and intestinal microbiota of farm animals via targeting the Nrf2/Keap1 system. These exhaustive data contribute to better illuminate the underlying biofunctional properties of phytochemicals in farm animals. © 2017 THE AUTHORS
语种：
英文
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Phosphorylation prevents in vitro myofibrillar proteins degradation by μ-calpain
作者：
Li, Zheng;Li, Xin;Gao, Xing;Shen, Qingwu W.;Du, Manting;...
期刊：
Food Chemistry ,2017年218:455-462 ISSN：0308-8146
通讯作者：
Zhang, Dequan
作者机构：
[Du, Manting; Li, Zheng; Gao, Xing; Zhang, Dequan; Li, Xin] Chinese Acad Agr Sci, Inst Food Sci & Technol, Minist Agr, Key Lab Agroprod Proc, Beijing 100193, Peoples R China.;[Shen, Qingwu W.] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.;[Li, Zheng; Zhang, Dequan] Chinese Acad Agr Sci, Inst Food Sci & Technol, 1 Nong Da South Rd, Beijing 100193, Peoples R China.
通讯机构：
[Zhang, Dequan] C;Chinese Acad Agr Sci, Inst Food Sci & Technol, 1 Nong Da South Rd, Beijing 100193, Peoples R China.
关键词：
Degradation;Myofibrillar proteins;Protein phosphorylation;mu-Calpain
摘要：
Myofibrillar proteins degradation contributes to meat tenderisation during post-mortem ageing. Protein phosphorylation has been revealed to be associated with meat tenderness in recent years. This study was undertaken to determine the impact of myofibrillar proteins phosphorylation on the degradation susceptibility by μ-calpain. Myofibrillar proteins were first incubated with protein kinase A (PKA) or alkaline phosphatase (AP) to increase or decrease the phosphorylation level, following μ-calpain hydrolysis. Myosin heavy chain, actin, desmin and troponin T showed different levels of degradation in control, AP and PKA groups under different Ca2+ concentrations. Generally, more degradation products were detected with the increase of Ca2+ concentration. Compared to the control, the protein degradation was higher in AP-treated group and lower in PKA-treated group. This study shows that phosphorylation prevents proteolytic susceptibility of myofibrillar proteins to degradation by μ-calpain, indicating that protein phosphorylation plays an important role in meat tenderisation during post-mortem ageing. © 2016 Elsevier Ltd
语种：
英文
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Stability of chlorophyll-protein complex (photosystem II) in processed spinach: Effect of high hydrostatic pressure
作者：
Wang, Rongrong;Ding, Shenghua;Hu, Xiaosong;Zhang, Yan*
期刊：
International Journal of Food Properties ,2017年20(SUPPL-3):S3177-S3188 ISSN：1094-2912
通讯作者：
Zhang, Yan
作者机构：
[Hu, Xiaosong; Wang, Rongrong; Zhang, Yan] China Agr Univ, Coll Food Sci & Nutr Engn, 17 Qinghua East Rd, Beijing 100083, Peoples R China.;[Wang, Rongrong] Hunan Agr Univ, Coll Food Sci & Technol, Changsha, Hunan, Peoples R China.;[Ding, Shenghua] Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, Changsha, Hunan, Peoples R China.
通讯机构：
[Zhang, Yan] C;China Agr Univ, Coll Food Sci & Nutr Engn, 17 Qinghua East Rd, Beijing 100083, Peoples R China.
关键词：
Chlorophyll-protein complexes;Chlorophylls;High hydrostatic pressure;Photosystem II;Spinach
摘要：
The study investigated effects of high hydrostatic pressure (100, 250, 450, and 500 MPa for 5 min) on components and functions of photosystem II in spinach. Results showed that chlorophylls and soluble protein contents of high hydrostatic pressure–treated samples were higher than those of thermal-treated ones. High hydrostatic pressure treatments induced less degradation of protein peptide components than thermal treatment. Otherwise, chlorophylls’absorption and fluorescence spectra capacities were better retained by high hydrostatic pressure treatments compared with thermal treatment, revealing higher light-harvesting and light-exciting efficiencies. The retentions of photosystem II components and functions posed a positive role for preservation of chlorophylls and chlorophyll–protein complexes.<br/> ©2017 Taylor & Francis Group, LLC.
语种：
英文
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Effect of drying temperature on the sugars, organic acids, limonoids, phenolics, and antioxidant capacities of lemon slices
作者：
Ding, Shenghua;Wang, Rongrong;Zhang, Jing;Li, Gaoyang;Zhang, Juhua;...
期刊：
Food Science and Biotechnology ,2017年26(6):1523-1533 ISSN：1226-7708
通讯作者：
Shan, Yang
作者机构：
[Zhang, Jing; Zhang, Juhua; Ding, Shenghua; Wang, Rongrong; Li, Gaoyang; Shan, Yang] Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, Changsha 410125, Hunan, Peoples R China.;[Wang, Rongrong] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.;[Ou, Shiyi] Jinan Univ, Dept Food Sci & Technol, Guangzhou 510632, Guangdong, Peoples R China.
通讯机构：
[Shan, Yang] H;Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, Changsha 410125, Hunan, Peoples R China.
关键词：
Lemon slices;Drying;Phenolic;Limonoids;Antioxidant capacity
摘要：
Changes in contents of sugars, organic acids, limonoids, phenolics contents, and antioxidant capacities of lemon slices dried at different temperatures were evaluated. Air drying (AD) promoted losses of sugars, citric acid, ascorbic acid, extractable phenolics (EPs), and non-extractable phenolics (NEPs), while it introduced an increase in limonoids. Phenolics of lemon were mainly presented in their extractable form. Hesperidin and eriocitrin were the main EPs; protocatechuic acid and poncirin were the predominant NEPs. The decrease in extractable phenolic acid, EP, and NEP content in lemon is lower at low drying temperatures, while the increase in non-extractable phenolic acid content is higher at high drying temperatures. The antioxidant capacity of EP was higher than that of NEP. Phenolics contributed to antioxidant capacities of lemon slices, and flavonoids were the main contributors among phenolics. Considering limonoids contents and the high levels of EP, NEP, and antioxidant capacities, AD at 60°C could be an appreciate treatment for dehydrating lemon slices. © 2017, The Korean Society of Food Science and Technology and Springer Science+Business Media B.V.
语种：
英文
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Bacterial Diversity during Natural Fermentation of Soybean Paste under Variable Temperature Conditions
作者：
周红丽;李莎;张灵;蒋立文;谭兴和
期刊：
食品科学 ,2017年38(14):120-126 ISSN：1002-6630
通讯作者：
Tan, Xinghe(xinghetan@163.com)
作者机构：
[李莎; 蒋立文; 张灵; 谭兴和; 周红丽] College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China;[蒋立文; 谭兴和; 周红丽] Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha, 410128, China
关键词：
温度模式;豆瓣酱;细菌;多样性
摘要：
通过DNA提取,聚合酶链式反应扩增以及高通量测序技术对不同温度发酵模式下的豆瓣酱中的细菌进行多样性分析。结果表明:先低温后高温发酵模式下样品得到了2 081个操作分类单元(operational taxonomic unit, OTU),而在先高温后低温模式中为1 870个OTU。在门类水平上,2种发酵模式中的相对丰度值最高的均为厚壁菌门,分别为72.24%(先低温后高温)和43.84%(先高温后低温);属类水平上为葡萄球菌属,其相对丰度值分别为44.13%和32.52%。先低温后高温发酵模式下细菌物种的丰富度和多样性普遍高于先高温后低温的发酵模式。
语种：
中文
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