Synthesis, Characterization, and Evaluation of Genistein-Loaded Zein/Carboxymethyl Chitosan Nanoparticles with Improved Water Dispersibility, Enhanced Antioxidant Activity, and Controlled Release Property
作者:
Xiao, Yu;Ho, Chi-Tang;Chen, Yulian;Wang, Yuanliang;Wei, Zihao;...
期刊:
Foods ,2020年9(11) ISSN:2304-8158
通讯作者:
Dong, Mingsheng;Huang, Qingrong
作者机构:
[Xiao, Yu; Wang, Yuanliang] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Peoples R China.;[Dong, Mingsheng; Xiao, Yu] Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Peoples R China.;[Xiao, Yu; Ho, Chi-Tang; Huang, Qingrong; Wei, Zihao] Rutgers State Univ, Dept Food Sci, 65 Dudley Rd, New Brunswick, NJ 08901 USA.;[Chen, Yulian] Hunan Agr Univ, Coll Anim Sci & Technol, Changsha 410128, Peoples R China.
通讯机构:
[Dong, Mingsheng] N;[Huang, Qingrong] R;Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Peoples R China.;Rutgers State Univ, Dept Food Sci, 65 Dudley Rd, New Brunswick, NJ 08901 USA.
关键词:
genistein;zein;carboxymethyl chitosan;nanoparticles;water dispersibility;stability
摘要:
Genistein is one of major isoflavones derived from soybean products and it is believed to have beneficial effects on human health. However, its low water-solubility and poor oral bioavailability severely hamper its use as a functional food ingredient or for pharmaceutical industry. In this study, zein and zein/carboxymethyl chitosan (CMCS) nanoparticles were prepared to encapsulate genistein using a combined liquid-liquid phase separation method. The physicochemical properties of fabricated nanoparticles were characterized by dynamic light scattering (DLS), atomic force microscopy (AFM), and Fourier transform infrared spectroscopy (FTIR). The results demonstrated that genistein encapsulated with zein nanoparticles significantly improved its water dispersibility, antioxidant activity in the aqueous phase, and photostability against UV light. Moreover, genistein encapsulated in zein nanoparticles showed a sustained release property. Furthermore, it was found that encapsulation efficiency of genistein was significantly enhanced after CMCS coating, and this effect was more pronounced after the complex nanoparticles cross-linked with calcium ions when compared with the use of zein as a single encapsulant. In addition, compared to zein nanoparticles without biopolymer coating, CMCS coating significantly enhanced the thermal and storage stability of the formed nanoparticles, and delayed the release of genistein. A schematic diagram of zein and zein/carboxymethyl chitosan (CMCS) nanoparticles formation mechanism for encapsulation of genistein was proposed. According to the results of the current study, it could be concluded that encapsulation of genistein in zein/CMCS nanoparticles is a promising approach to improve its water dispersibility, antioxidant activity, photostability against UV light and provide controlled release for food/pharmaceutical applications.
语种:
英文
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肉源性活性肽及其计算机分析技术研究进展
作者:
汤兴宇;扈麟;吴中琴;周明玺;钟嫒嫒;...
期刊:
肉类研究 ,2020年(9):88-95 ISSN:1001-8123
作者机构:
湖南农业大学食品科学技术学院,湖南长沙 410128;湖南中医药大学药学院,湖南长沙 410208;[吴中琴; 田星; 王钰雯; 钟嫒嫒; 王远亮; 周明玺; 汤兴宇; 扈麟; 廖奕扬] 湖南农业大学
关键词:
肉源性活性肽;蛋白质;酶解;计算机分析技术
摘要:
肉及其副产物中含有多种蛋白质,这些蛋白质经过酶解、微生物发酵或胃肠道消化后,产生多种有益于人体的活性肽,如降血压肽(血管紧张素转化酶抑制肽)、抗氧化肽、抗菌肽和二肽基肽酶抑制肽等。肽的生物活性逐渐被人们重视,但其提取和筛选仍然受到分离鉴定技术的限制。计算机分析技术能够很好地评估及分离鉴定蛋白质作为活性肽前体蛋白的能力,模拟酶及化学作用对蛋白质的水解,预测肽序列的活性及其化学性质。本文对肉源性活性肽进行综述,并介绍计算机分析技术在分离鉴定活性肽中的应用。
语种:
中文
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Effect of starter culture on microbiological, physiochemical and nutrition quality of Xiangxi sausage.
作者:
Du, Sha;Cheng, Huan;Ma, Jin-Kui;Li, Zong-jun;Wang, Chuan-hua* ;...
期刊:
Journal of Food Science and Technology ,2019年56(2):811-823 ISSN:0022-1155
通讯作者:
Wang, Chuan-hua;Wang, Yuan-Liang
作者机构:
[Wang, Yuan-Liang; Wang, CH; Wang, YL; Cheng, Huan; Wang, Chuan-hua; Du, Sha; Li, Zong-jun] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.;[Ma, Jin-Kui] Zhaoqing Univ, Coll Chem & Chem Engn, Zhaoqing 526061, Guangdong, Peoples R China.
通讯机构:
[Wang, CH; Wang, YL] H;Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.
关键词:
Xiangxi sausage;Pedicoccus pentosaceus;Staphylococcus xylosus;Microorganism and physicochemical characteristics;Free amino acid;Free fatty acid
摘要:
Fermented sausages have a long tradition originating from China. In this study, three starter microorganisms including Pediococcus pentosaceus (P), Staphylococcus xylosus (S), and a combination of P. pentosaceus and S. xylosus (P + S) were conducted for the manufacture of traditional Xiangxi (a city in China) fermented sausages. The physicochemical changes of the above three kinds of sausages during fermentation were studied and discussed, and also compared with these properties on the natural fermented sausage (N, i.e., control). The results revealed that five kinds of bacterial phases were existed at different fermentation stages in N, P, S and P + S fermented sausages, respectively. The microbiological data showed that an initial enterobacteria count of approximately 5.3 log CFU/g for all four batches of sausages. The enterobacteria count in the inoculated sausages of P and P + S groups decreased significantly to about 1 log CFU/g whereas group N and S had a count of about 3.3 log CFU/g after fermentation. In the early stages of fermentation, the pH rapidly decreased below 5.3. FAA and FFA were significantly increased in all groups and TBARS value in group P was higher than that of the other three groups. In conclusion, starter cultures can be used to improve the hygiene level of Xiangxi sausages without significant effects on pH, AW, and nitrite residue.
语种:
英文
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槟榔提取物的生物活性研究进展
作者:
易书瀚;李珂;杨靖;郭亦晨;王远亮
期刊:
食品研究与开发 ,2019年40(7):207-212 ISSN:1005-6521
作者机构:
湖南农业大学食品科学技术学院;[王远亮; 李珂] 食品科学与生物技术湖南省重点实验室;国家植物功能成分利用工程技术研究中心;[杨靖; 易书瀚; 郭亦晨] 湖南农业大学
关键词:
槟榔;生物活性;药理研究;毒理研究;口腔纤维化
摘要:
槟榔是我国重要的中药之一,其具有很高的生物活性功效。但近年来很多研究报道槟榔对人体的安全健康有一定的危害。现从槟榔生物活性成分、槟榔药理研究和槟榔毒理研究三个方面进行综述,探讨槟榔对健康的影响,为食用槟榔的开发与利用,以及病理研究提供部分理论支撑。
语种:
中文
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槟榔籽多酚对肠道微生物体外发酵的影响
作者:
成焕;王远亮
期刊:
食品与机械 ,2019年35(1):41-46 ISSN:1003-5788
作者机构:
湖南农业大学食品科学技术学院;[王远亮] 食品科学与生物技术湖南省重点实验室;[成焕] 湖南农业大学
关键词:
槟榔籽;多酚;肠道菌群;短链脂肪酸;静态厌氧培养;高通量测序
摘要:
通过间歇式静态厌氧体外发酵技术研究鲜槟榔籽中多酚类物质对青年健康男性肠道微生物的影响.采集24岁健康男性的粪便为菌源,分别以对照组(C组)、添加了纯度为74.09%的槟榔籽多酚的试验组(P组)为底物分别进行2,6,12,24h4个时间段的体外发酵.利用气相色谱、高通量测序等方法对pH值、多酚成分、短链脂肪酸(SCFAs)和微生物指标进行测定.结果 显示,槟榔籽多酚对青年健康男性肠道微环境中pH变化趋势影响不大,但会降低SCFAs的产量.肠道菌群方面,可以提高其肠道菌群的物种多样性水平,改变变形菌门(Proteobacteria)与厚壁菌门(Firmicutes)相对丰度比值,其中柔嫩梭菌属(Faecalibacterium)增加幅度最大,拟杆菌属(Bacteroides)和双歧杆菌属(Bifidobacterium)的相对丰度也有小幅增加.研究表明槟榔籽多酚能改变肠道菌群结构,但暂未发现与其他植物多酚类似的功效.
语种:
中文
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Effects of different areca nut chewing habits on the gut microbiota of mice: High-throughput sequencing analysis
作者:
Zhao, Ziwei;Wu, Zhongkun;Wang, Chuanhua;Cheng, Huan;Yi, Shuhan;...
期刊:
Journal of Food Safety ,2019年39(1):e12574- ISSN:0149-6085
通讯作者:
Wang, Yuanliang
作者机构:
[Wu, Zhongkun; Li, Zongjun; Li, Ke; Cheng, Huan; Wang, Yuanliang; Zhao, Ziwei; Wang, Chuanhua; Yi, Shuhan] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.
通讯机构:
[Wang, Yuanliang] H;Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.
摘要:
The chewing of areca nut is closely associated with human diseases such as oral submucous fibrosis and immune related diseases. Recent studies have focused on the pharmacological and toxicological effects of areca nut chewing, and have largely overlooked the effects on intestinal microbiota. In this study, we sought to understand how different methods of areca consumption affect intestinal microflora composition. A total of 60 male and 60 female Kunming mice were each randomly divided into six groups and fed different areca preparations to mimic different areca nut chewing habits. The preparations included fresh areca fruit; areca fruit with betel leaf or cured tobacco; brined areca; smoked brined areca; and a control. The fecal microbiota of mice in the 12 groups was compared after 28 days of oral gavage administration. To determine the composition and diversity of the fecal microbiota, we performed high-throughput sequencing of bacterial 16S rRNA. In both male and female mice, the diversity and abundance of the intestinal microbiota of the experimental groups were higher than those in the control groups. Furthermore, different areca preparations had different effects on the diversity, abundance, and composition of the intestinal flora of Kunming mice. Practical applications: The chewing of areca nuts in various forms is widespread in Asia and other areas. This manuscript first explores the effects of different areca nut chewing habits on the gut microbiota of mice. We then further clarify the impact of different areca nut chewing habits on intestinal health and provide a new direction for areca nut research. In addition, our findings will increase public understanding of areca nut usage and provide guidance for the areca nut industry. © 2018 Wiley Periodicals, Inc.
语种:
英文
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冷却肉的加工及质量控制
作者:
刘冬明;王远亮;钟嫒嫒;张叶红;龙瑾
期刊:
湖南畜牧兽医 ,2019年(06):35-37 ISSN:1006-4907
作者机构:
伟鸿食品股份有限公司,湖南湘潭411131;湖南农业大学食品科学技术学院,湖南长沙410128;[钟嫒嫒; 王远亮] 湖南农业大学;[龙瑾; 张叶红; 刘冬明] 伟鸿食品股份有限公司
关键词:
冷却肉;冷链系统;真空包装;充气包装;质地
摘要:
与热鲜肉、冷冻肉的相比,冷却肉具有质地柔软、味道鲜美等优良品质,因而受到了广大消费者的喜爱.文章主要对冷却肉具有良好风味等特点以及冷却肉的加工方式和包装方式做一个简单的概述.
语种:
中文
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鲜槟榔3种不同食用方式对小鼠免疫功能的影响
作者:
吴忠坤;赵紫薇;王远亮;李宗军
期刊:
食品研究与开发 ,2019年40(7):40-45,54 ISSN:1005-6521
作者机构:
湖南农业大学食品科学技术学院;[李宗军; 吴忠坤; 王远亮; 赵紫薇] 食品科学与生物技术湖南省重点实验室;国家植物功能成分利用工程技术研究中心
关键词:
鲜槟榔水提物;体重;细胞因子;免疫球蛋白;食用方式
摘要:
该文旨在通过小鼠喂养试验,探讨鲜槟榔3种不同食用方式对小鼠生长及免疫功能的影响,为槟榔的安全性评价提供参考。通过制备3种不同食用方式鲜槟榔的水提物,定时定量灌胃小白鼠,记录小白鼠的生长特性并定期测定其免疫指标。结果表明:鲜槟榔3种不同食用方式对小鼠体重存在着不同程度的影响,其中鲜槟榔组食用方式可以明显的抑制小鼠体重增长(p<0.05),蒌叶组和烟丝组也能不同程度的抑制小鼠体重增长。对脏器指数而言,蒌叶组对肝脏脏器指数影响最明显(p<0.05),鲜槟榔组对小鼠脾脏脏器指数影响最为明显(p<0.05),对红细胞计数3种不同食用方式无显著差异,然而就白细胞计数来说,其中烟丝组和蒌叶组的白细胞计数却显著高于鲜槟榔组和对照组的白细胞计数。对细胞因子和免疫球蛋白来说,烟丝组肿瘤坏死因子的含量显著高于对照组和鲜槟榔组(p<0.05),对细胞因子白介素1的含量与对照组相比则是显著性升高(p<0.05),对免疫球蛋白A和免疫球蛋白G则是显著性降低(p<0.05)。烟丝组免疫球蛋白M的含量显著性高于对照组(p<0.05),其余各组无差异。可见3种鲜槟榔不同食用方式对小鼠体重、免疫功能都有不同程度的负面影响,其中烟丝组和蒌叶组的食用方式对小鼠免疫功能的负面影响更为明显。
语种:
中文
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Analysis of oral microorganism diversity in healthy individuals before and after chewing areca nuts using PCR-denatured gradient gel electrophoresis
作者:
Xiong, Xiong;Hou, Aixiang;Yi, Shuhan;Guo, Yichen;Zhao, Ziwei;...
期刊:
动物营养(英文) ,2018年4(3):294-299 ISSN:2405-6545
通讯作者:
Ren, Youhua;Wang, Yuanliang
作者机构:
[Wu, Zhongkun; Ren, Youhua; Wang, YL; Xiong, Xiong; Li, Zongjun; Li, Ke; Hou, Aixiang; Guo, Yichen; Cheng, Huan; Wang, Yuanliang; Zhao, Ziwei; Yi, Shuhan] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.;[Li, Ke] Hunan Prov Key Lab Food Sci & Biotechnol, Changsha 410128, Hunan, Peoples R China.;[Li, Ke] Engn Res Ctr Union Hainan Hunan Prov Areca Nut In, Haikou 570100, Hainan, Peoples R China.
通讯机构:
[Ren, YH; Wang, YL] H;Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.
关键词:
Areca nuts;Microbial diversity;Oral microorganism;PCR-DGGE;Saliva
摘要:
To analyze oral microbial diversity in the saliva of 8 healthy individuals before and after chewing areca nuts. Saliva samples were collected before chewing areca nuts, after chewing areca nuts for 5 min and after chewing areca nuts for 30 min. DNA was extracted, and microbial diversity was examined using PCR-denaturing gradient gel electrophoresis (PCR-DGGE). When examining DGGE profiles collectively, the bands associated with Streptococcus and Veillonella were the most intense, making them the most prevalent bacteria. Furthermore, the band intensities did not decrease after chewing areca nuts for 5 or 30 min; thus, these bacteria were unaffected. However, when examining some individuals, the band intensities for Streptococcus and Veillonella became more intense after 5 min of chewing and then returned to the pre-chewing level. This difference may be attributed to the mechanical movements of the oral cavity or individual differences. Other bacteria, such as Neisseria, Actinomycetes, and Rothia dentocariosa, were also found to have an increased or decreased prevalence following areca nut-chewing. Since the predominant species that are present following areca nut-chewing include Streptococcus and Veillonella, it would seem likely that these bacteria play an important role in the periodontal diseases associated with areca chewing. © 2018 Chinese Association of Animal Science and Veterinary Medicine
语种:
英文
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基于高通量测序分析健康人咀嚼槟榔前后口腔菌群多样性
作者:
熊雄;易书瀚;赵紫薇;成焕;吴忠坤;...
期刊:
中国微生态学杂志 ,2018年30(4):419-423 ISSN:1005-376X
作者机构:
湖南农业大学食品科学技术学院,湖南 长沙,410128;[王远亮; 李珂] 湖南农业大学食品科学技术学院,湖南 长沙 410128;[王远亮; 李珂] 食品科学与生物技术湖南省重点实验室,湖南 长沙 410128;[王远亮; 李珂] 海南联合槟榔产业工程研究中心,海南 海口 570100;[吴忠坤; 成焕; 易书瀚; 赵紫薇; 熊雄; 郭亦晨] 湖南农业大学
关键词:
槟榔;唾液;口腔菌群;高通量测序;菌群多样性
摘要:
目的为揭示健康人咀嚼槟榔前后的菌群结构及其多样性,分析咀嚼槟榔前、咀嚼5min后和咀嚼30min后口腔内菌群结构变化以及多样性特征。方法通过收集8个人咀嚼槟榔前后唾液,用宏基因组DNA进行高通量测序。结果咀嚼槟榔5min后,链球菌属(Streptococcus)、普雷沃菌_7属(Prevotella _7)、韦荣球菌属(Veillonella)、纤毛菌属(Leptotrichia)、嗜血杆菌属(Haemophilus)、拟普雷沃菌属(Alloprevotella)、普雷沃菌属(Prevotella)、卟啉单胞菌属(Porphyromonas)、梅毒螺旋体 _2 (Treponema _2)、普雷沃菌_6属(Prevotella _6)和兼性双球菌属(Gemella)较咀嚼前相对丰度明显下降,分别下降了16.57%、12.94%、9.38%、23.08%、54.55%、52.63%、30.00%、42.86%、 30.00%、16.67%和42.86%,纤毛菌属(Leptotrichia)降幅最大。而咀嚼30min后,纤毛菌属(Leptotrichia) 、嗜血杆菌属(Haemophilus)、拟普雷沃菌属(Alloprevotella)、卟啉单胞菌属(Porphyromonas) 、梅毒螺旋体_2 (Treponema _2)和罗思菌属(Rothia)的相对丰度较咀嚼5min后均增大。结论链球菌属(Streptococcus)、韦荣球菌属(Veillonella)作为主要变化的菌属,在咀嚼槟榔的过程中,对口腔产生一定的作用,可能是口腔龋齿等牙周疾病的直接或间接影响因子。
语种:
中文
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泡椒风味休闲食品安全现状及控制措施
作者:
张帆;王远亮
期刊:
现代食品 ,2018年(11):74-76 ISSN:2096-5060
作者机构:
湖南农业大学食品科学技术学院,湖南 长沙,410001;[张帆; 王远亮] 湖南农业大学
关键词:
泡椒风味;食品安全;控制措施
摘要:
随着我国经济的快速增长,第三产业占总产业的比重增加,消费方式也呈多样化发展,旅游业成为社会的主要活动,因此休闲的食品产业也随之迅速发展,泡椒风味作为我国特有的一类休闲娱乐食品占领了大部分的休闲娱乐食品的市场。泡椒风味休闲食品具有悠久的历史,尤其是在巴蜀地区流行甚广,近些年流行的泡椒风味食品大多由塑料包装袋包装。同样的人们对于食品安全的关注度也在日益增加。本文将通过对于泡椒风味食品生产过程中可能产生的食品安全问题进行分析,从而来提高人们对于食品安全性的了解,促进泡椒风味食品产业的发展。
语种:
中文
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“食品微生物学”课程教学改革探索
作者:
徐卫奇;王远亮
期刊:
黑龙江畜牧兽医 ,2018年(05):245-247 ISSN:1004-7034
作者机构:
湖南农业大学食品科学技术学院,长沙,410128;[王远亮; 徐卫奇] 湖南农业大学
关键词:
食品微生物学;教学改革探索;教学内容;教学方法;教学管理;教学手段
摘要:
文章概述了"食品微生物学"课程教学改革的想法与经验,为提高食品微生物学的教学质量,并不断培育出符合当今时代要求的优秀食品类人才,从教材的选择、教学内容的优化与互动、结合哲学思想的理论知识教学、科学的实验教学管理以及基于新式多(新)媒体的教学手段等方面进行探索性改革,从而取得较好的教学效果。
语种:
中文
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Effect of a novel strain of Lactobacillus brevis M8 and tea polyphenol diets on performance, meat quality and intestinal microbiota in broilers
作者:
Zou, Xiaozhuo* ;Xiao, Rong;Li, Huali;Liu, Ting;Liao, Yong;...
期刊:
ITALIAN JOURNAL OF ANIMAL SCIENCE ,2018年17(2):396-407 ISSN:1594-4077
通讯作者:
Zou, Xiaozhuo
作者机构:
[Zou, Xiaozhuo; Li, Zongjun; Liao, Yong; Wang, Yuanliang; Liu, Ting] Hunan Prov Key Lab Food Sci & Biotechnol, Changsha, Hunan, Peoples R China.;[Zou, Xiaozhuo; Li, Zongjun; Liao, Yong; Wang, Yuanliang; Liu, Ting] Hunan Agr Univ, Coll Food Sci & Technol, Changsha, Hunan, Peoples R China.;[Zou, Xiaozhuo; Li, Zongjun; Liao, Yong; Wang, Yuanliang; Liu, Ting] Natl Res Ctr Engn Technol Utilizat Funct Ingredie, Changsha 410128, Hunan, Peoples R China.;[Xiao, Rong] Hunan Univ Humanities Sci & Technol, Coll Agr & Biol Technol, Loudi, Peoples R China.;[Li, Huali] Hunan Inst Anim & Vet Sci, Changsha, Hunan, Peoples R China.
通讯机构:
[Zou, Xiaozhuo] N;[Zou, Xiaozhuo] H;Natl Res Ctr Engn Technol Utilizat Funct Ingredie, Changsha 410128, Hunan, 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:
Lactobacillus brevis M8;growth performance;intestinal microbiota;tea polyphenol
摘要:
A 56-day experiment was conducted with 480 yellow-feathered broilers to determine the effects of Lactobacillus brevis M8 (LB) and tea polyphenols (TP) on their growth performance, meat quality and gut microbiota. Broilers were assigned randomly to eight groups: CTL (negative control); LB (1.0 × 10⁸ cfu kg⁻¹⋅BW LB); TP (0.06 g kg⁻¹⋅BW TP); LLB (1.0 × 10⁶ cfu kg⁻¹⋅BW LB +0.06 g kg⁻¹⋅BW TP); MLB (1.0 × 10⁸ cfu kg⁻¹⋅BW LB +0.06 g kg⁻¹⋅BW TP); HLB (1.0 × 10¹⁰ cfu kg⁻¹⋅BW LB +0.06 g kg⁻¹⋅BW TP); LTP (0.03 g kg⁻¹⋅BW TP +1.0 × 10⁸ cfu kg⁻¹⋅BW LB); and HTP (0.09 g kg⁻¹⋅BW TP +1.0 × 10⁸ cfu kg⁻¹⋅BW LB). All groups were divided among three experiments: Exp. 1 (CTL, LB, TP, MLB); Exp. 2 (CTL, LLB, MLB, HLB); Exp. 3 (CTL, LTP, MLB, HTP). Compared with the control, significantly decreased body weights (BW) of LB and TP groups were observed during a period of 56 days (p <.05). The feed conversion ratio decreased in LB, TP and MLB groups at 14, 21 and 42 days, respectively (p <.05). Contents of lysine, leucine, glutamic acid, arginine and aspartic acid in muscles of the MLB group were higher than in the LB group (p <.05). Denaturing gradient gel electrophoresis demonstrated that LB, TP or the combination of TP and LB diets increased species of Lactobacillus reuteri, uncultured Bacteroides sp. and L. crispatus. In summary, dietary supplementation with 1.0 × 10⁸ cfu kg⁻¹⋅BW LB and 0.06 g kg⁻¹⋅BW TP (single and in combination) improved meat quality and promoted beneficial bacteria in the intestinal tract with an increased colonisation of Lactobacillus and Bacteroides, but did not enhance growth performance. © 2017 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group.
语种:
英文
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膳食脂肪对肠道微生物的影响及宿主代谢调控的研究进展
作者:
谢佳琦;王远亮;李宗军
期刊:
中国微生态学杂志 ,2018年30(9):1102-1109 ISSN:1005-376X
作者机构:
[谢佳琦; 王远亮; 李宗军] 湖南农业大学食品科学技术学院, 湖南, 长沙, 410128
关键词:
膳食脂肪;肠道菌群;代谢调控;饱和脂肪酸;胆汁酸
摘要:
膳食脂肪作为人体重要的营养物质之一,为人体提供能量及营养。不同种类的膳食脂肪对宿主肠道微生物的组成和数量的影响有着明显的差异。同时肠道微生物又能参与宿主的代谢调控以及影响肠道屏障功能等。过多的摄入富含饱和脂肪酸的膳食脂肪会引起肠道中厚壁菌门、变形菌门、梭菌属等的增加,从而影响宿主代谢过程中的胆汁酸等信号分子改变,导致肠道通透性的增加和系统炎症。富含n-3多不饱和脂肪酸的膳食脂肪会引起肠道中双歧杆菌和乳杆菌的增加,从而影响宿主代谢过程中的短链脂肪酸的水平,某些短链脂肪酸能够调控宿主的胰岛素分泌以及炎症因子的表达。本文综述了膳食脂肪的种类、肠道微生态和宿主代谢调控之间的相互作用及其可能的作用机制,为深入了解饮食、肠道微生态、宿主健康三者之间的关系提供了依据。
语种:
中文
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Proteomic changes in EHEC O157:H7 under catechin intervention
作者:
Li, Zongjun;Xie, Jiaqi;Tian, Xing;Li, Ke;Hou, Aixiang;...
期刊:
Microbial Pathogenesis ,2018年123:9-17 ISSN:0882-4010
通讯作者:
Wang, Yuanliang
作者机构:
[Li, Zongjun; Li, Ke; Hou, Aixiang; Xie, Jiaqi; Tian, Xing; Wang, Yuanliang] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.;[Li, Zongjun; Wang, Yuanliang] Hunan Prov Key Lab Food Sci & Biotechnol, Changsha 410128, Hunan, Peoples R China.
通讯机构:
[Wang, Yuanliang] H;Hunan Prov Key Lab Food Sci & Biotechnol, Changsha 410128, Hunan, Peoples R China.
关键词:
EHEC O157:H7;Catechin;Bactericidal effect;Two-dimensional electrophoresis;Bacterial proteome
摘要:
Catechin exhibits antimicrobial activity against various microorganisms, such as EHEC O157:H7. This study reports the bactericidal effect of catechin on EHEC O157:H7 in simulated human gastrointestinal environment and the underlying antibacterial mechanism. Bacteriostasis test results showed that the minimum bactericidal concentration of catechin for EHEC O157:H7 was 5 g/L. The bactericidal effect of catechin in the gastrointestinal juice became more significant with increased culture time, and catechin exhibited a synergistic effect with bile salt in inhibiting EHEC O157:H7. Changes in the profile of protein expression in EHEC O157:H7 in response to catechin intervention were investigated. Two-dimensional electrophoresis identified 34 proteins with significantly altered expression. A total of 2 and 12 proteins were upregulated and downregulated, respectively. However, 20 proteins disappeared. No new protein was expressed compared with the control. Hence, catechin intervention resulted in diverse changes in the expression of proteins associated with cell structure and genetic information processing. Catechin could cause the disappearance of certain proteins or the destruction of certain peptides. These processes lead to the inhibition of EHEC O157: H7 cells.
语种:
英文
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环介导等温扩增技术在病原微生物快速检测中的研究进展
作者:
杨靖;胡姣姣;柏先泽;王远亮;谢康庄
期刊:
食品安全质量检测学报 ,2018年9(23):6082-6089 ISSN:2095-0381
作者机构:
湖南农业大学食品科学技术学院;[谢康庄] 三旺实业有限公司;[王远亮; 胡姣姣; 杨靖; 柏先泽] 湖南农业大学
关键词:
环介导等温扩增;病原微生物;基本原理;快速检测;基层检测
摘要:
病原微生物是危害人类健康的最主要影响因素之一,快速、准确地鉴定病原微生物对保障人类健康具有重要意义。环介导等温扩增技术(loop-meditated isothermal amplification, LAMP)是一种新型的等温核酸扩增技术,具有特异性高、灵敏度高、快速、经济、简便的优点。可以与其他新技术结合,弥补其引物设计困难和易被污染的不足,使其能够在更多领域应用,尤其是在资源贫乏地区的基因检测以及食品的快速检测和基层检测。本文就环介导等温扩增的基本原理、特点及在病原微生物检测中的应用对近些年的研究进展进行综述,并对环介导等温扩增未来发展方向进行展望,为环介导等温扩增技术的进一步发展提供参考。
语种:
中文
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《食品微生物学实验》课程教学应用PBL教学法和5S原理的探讨
作者:
侯爱香;李宗军;吴卫国;王远亮;胡亚平
期刊:
轻工科技 ,2017年(2):140-142 ISSN:2095-3518
作者机构:
湖南农业大学食品科学技术学院;[李宗军; 王远亮; 胡亚平; 侯爱香; 吴卫国] 湖南农业大学
关键词:
食品微生物学实验;PBL教学法;5S原理
摘要:
简述《食品微生物学实验》课程教学方式陈旧、内容落后的现状,分别分析PBL教学法和5S原理在实验教学过程中应用的效果,提出将PBL教学法和5S原理与传统教学方法有机结合,有效提高《食品微生物学实验》课程教学质量。
语种:
中文
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食用槟榔中槟榔碱毒性及生理活性研究进展
作者:
熊雄;李珂;易书瀚;赵紫薇;成焕;...
期刊:
食品工业科技 ,2017年38(20):328-335 ISSN:1002-0306
作者机构:
湖南农业大学食品科学技术学院,湖南长沙,410128;[王远亮; 李珂] 湖南农业大学食品科学技术学院,湖南长沙410128;[王远亮; 李珂] 食品科学与生物技术湖南省重点实验室,湖南长沙410128;[王远亮; 李珂] 海南联合槟榔产业工程研究中心,海南海口570100;[吴忠坤; 成焕; 易书瀚; 赵紫薇; 熊雄] 湖南农业大学
关键词:
食用槟榔;槟榔碱;生物碱;毒性;生理活性
摘要:
槟榔碱是槟榔化学成分中最为重要的生物碱,其含量也在众多槟榔生物碱中最高,对动物及人体有着重要的生理学作用。槟榔碱是槟榔的主要生理活性成分物质,具有一定的药理作用和毒副作用。本文分别从毒性、生理活性两个方面综述了槟榔碱对人体及动物的影响,重点阐述了槟榔碱对人体及动物的致口腔粘膜下纤维性变、生殖系统毒性、神经系统毒性及促胃肠道消化作用、驱虫灭螺作用、抑菌作用,以期为今后槟榔及槟榔碱研究者提供参考和依据。
语种:
中文
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浅谈学“食品工艺学”所感
作者:
何玉曼;王远亮
期刊:
中国食品工业 ,2017年(7):50-51 ISSN:1006-6195
作者机构:
湖南农业大学食品科学技术学院,湖南长沙,410128;[何玉曼; 王远亮] 湖南农业大学
关键词:
食品工艺学;学习;孔子学说
摘要:
食品工艺学是食品学习的基础.针对该门课程我主要的谈一谈自己的学习态度,另外处佰釜了于孔于的学习理念以及结合了一部分食品工艺学的相关知识进一步论证自己的学习观点.
语种:
中文
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人工发酵剂对湘西腊肠微生物菌群和理化特性的影响
作者:
杜莎;李柯;黄晴;熊雄;王远亮
期刊:
现代食品科技 ,2017年33(4):241-247 ISSN:1673-9078
通讯作者:
Wang, Y.-L.
作者机构:
湖南农业大学食品科技学院,湖南长沙,410128;[王远亮; 黄晴; 杜莎; 熊雄; 李柯] 湖南农业大学
通讯机构:
College of Food Science and Technology, Hunan Agricultural University, Changsha, China
关键词:
湘西腊肠;戊糖片球菌;木糖葡萄球菌;微生物;理化指标
摘要:
本文从动态角度探讨自然发酵、戊糖片球菌发酵、木糖葡萄球菌发酵和混合菌发酵腊肠在发酵过程中五种菌相(细菌总数、乳酸菌、葡萄球菌、酵母菌和肠细菌)和理化特性的阶段性变化。微生物数据显示,四组腊肠初始肠细菌数量约5.30 logCFU/g,而发酵结束,添加了戊糖片球菌腊肠组的肠细菌数量约1.00 logCFU/g,没有添加该菌腊肠组的肠细菌数量约3.30 logCFU/g,说明戊糖片球菌能有效抑制肠细菌的生长,保证了产品的安全性和稳定性;发酵初期,腊肠p H值迅速降5.30以下,到发酵中期,腊肠p H开始回升;在发酵过程中,戊糖片球菌腊肠组的TBARS(硫代巴比妥酸)值显著(p〈0.05)高于其他三组腊肠,而其它理化特性无显著差异。从数据分析可知,腊肠的发酵剂能有效改善其卫生质量,而对腊肠的p H值、AW和亚硝酸盐残留量没有显著影响。
语种:
中文
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