Metabolite profiling, antioxidant and α-glucosidase inhibitory activities of buckwheat processed by solid-state fermentation with Eurotium cristatum YL-1
作者：
Xiao, Yu;Wu, Xing;Yao, Xinshuo;Chen, Yulian;Ho, Chi-Tang;...
期刊：
Food Research International ,2021年143:110262 ISSN：0963-9969
通讯作者：
Xiao, Yu(xiaoyu@hunau.edu.cn)
作者机构：
[Yao, Xinshuo; Li, Zongjun; Xiao, Yu; Wang, Yuanliang; He, Cheng; Wu, Xing] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Peoples R China.;[Chen, Yulian] Hunan Agr Univ, Coll Anim Sci & Technol, Changsha 410128, Peoples R China.;[Li, Zongjun; Xiao, Yu; Wang, Yuanliang] Hunan Prov Key Lab Food Sci & Biotechnol, Changsha 410128, Peoples R China.;[Ho, Chi-Tang] Rutgers State Univ, Dept Food Sci, 65 Dudley Rd, New Brunswick, NJ 08901 USA.
通讯机构：
[Yu Xiao; Yuanliang Wang] C;College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China<&wdkj&>Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China
关键词：
Bioactivity enhancement;Differential compounds;Fermented food;Hydrolytic enzymes;Metabolites
摘要：
Buckwheat was processed by solid-state fermentation (SSF) with the probiotic fungal strain Eurotium cristatum YL-1. The effects of SSF on the phytochemical content, as well as the antioxidant and α-glucosidase inhibitory activities, on buckwheat were revealed. Metabolite differences between non-fermented buckwheat (BW) and E. cristatum fermented buckwheat (FBW) were investigated by LC-MS/MS-based untargeted metabolomics. Results showed that 103 and 68 metabolites remarkably differed between BW and FBW in positive and negative ionization modes, respectively. Most phenolic compounds and alkaloids were significantly up-regulated during SSF. Hydrolytic enzymes (i.e., β-glucosidase, α-amylase, protease, and cellulase) were produced by the filamentous fungus E. cristatum during SSF. In vitro spectrophotometric assays demonstrated that the total phenolics content, ferric reducing antioxidant power, reducing power, scavenging activities of DPPH radical and ABTS[rad]+, and α-glucosidase inhibitory activity of buckwheat were considerably enhanced after processing by SSF with E. cristatum. Additionally, solvents with different polarities significantly influenced the antioxidant and α-glucosidase inhibitory activities of buckwheat extracts. Our study indicated that processing by SSF with E. cristatum can greatly improve the phytochemical components of buckwheat and consequently contribute to its antioxidant and α-glucosidase inhibitory activities. SSF with E. cristatum is an innovative method for enhancing the health-promoting components and bioactivities of buckwheat. © 2021 Elsevier Ltd
语种：
英文
展开
基于高通量测序分析鲜槟榔水提液对于小鼠肠道菌群及免疫指标的影响
作者：
刘尔卓;吴忠坤;赵紫薇;李宗军;王远亮
期刊：
食品研究与开发 ,2020年41(10):28-33,166 ISSN：1005-6521
作者机构：
湖南农业大学食品科学技术学院;[李宗军; 王远亮] 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;[吴忠坤; 赵紫薇; 刘尔卓] 湖南农业大学
关键词：
槟榔水提液;免疫球蛋白M;高通量测序;肠道菌群改变;免疫功能紊乱;阿克曼氏菌
摘要：
通过给予小鼠不同剂量鲜槟榔水提液(fresh areca nut water extract,FANE),记录每组小鼠体重增长、分析其血清细胞因子白介素-1(interleukin 1,IL-1)、α 肿瘤坏死因子(tumor necrosis factorα,TNF-α),免疫球蛋白A(immunoglobin A,IgA)、IgG与IgM水平,并通过高通量测序分析结肠微生物菌群的多样性与丰度变化,以探究槟榔灌胃小鼠免疫指标变化与小鼠肠道微生物菌群结构的关系.结果表明,低剂量FANE可显著提高小鼠IL-1的浓度,并降低其IgA和IgG的水平.高剂量FANE造成了小鼠TNF-α的显著降低以及IL-1浓度的显著增加,减少了血清IgA、IgG并提高了其IgM水平.这说明高剂量FANE可能造成了小鼠免疫功能的紊乱.对于小鼠肠道菌群的Alpha多样性分析显示,低剂量组(A1)与对照组(F)具有较相似的肠道菌群结构与菌群丰度和多样性,而高剂量组(A2)相较其它两组肠道菌群多样性明显较低.具体分析,A2组其门水平上厚壁菌门(Firmicutes)与拟杆菌门(Bacteroidetes)比例明显增加,这可能与食物中能量利用率的改变相关.属水平上阿克曼氏菌(Akkermansia)、Enterorhabdus菌与葡萄球菌(Staphylococcus)的显著增加可能反映了肠道炎症与感染的发生以及Zn的缺乏.此外,该组小鼠的长期腹泻也可能促进了上述结果的出现.这些分析表明,肠道微生物结构的显著变化可能在小鼠免疫指标与功能改变过程中起到重要的作用.
语种：
中文
展开
口腔加工对于不同含盐量干腌肉蛋白质组分及味觉特征变化的影响
作者：
田星;肖淑婷;李宗军;查杰;徐子悟;...
期刊：
食品科技 ,2020年(01):178-185 ISSN：1005-9989
作者机构：
湖南中医药大学药学院,湖南长沙401208;湖南农业大学食品科学技术学院,湖南长沙410128;华中农业大学食品科学技术学院,湖北武汉430070;食品科学与生物技术湖南省重点实验室,湖南长沙410128;湖南中医药大学药学院,湖南长沙,401208
关键词：
干腌肉;含盐量;蛋白质组分;电子舌技术;味觉特征
摘要：
为研究口腔加工对于不同含盐量干腌肉味觉指标变化的影响,通过分析咀嚼前后食团样本不同溶解性蛋白质质量浓度的变化并进行SDS-PAGE电泳检测,同时使用电子舌技术测定其味觉指标。结果表明,咀嚼前后SDS总可溶性蛋白质差异较小,水溶性蛋白随着食盐含量增高损失量增多,盐溶性蛋白在咀嚼前后的变化趋势一致,而口腔加工过程也导致不同溶解性蛋白质的SDSPAGE电泳蛋白条带发生一定变化。咀嚼前鲜味、丰富度、咸味是有效的味觉指标,而咀嚼后各味觉值接近于无味点。推测在口腔加工过程中,干腌肉制品风味变化与蛋白降解关系较小,干腌肉制品中蛋白质降解产物主要与苦味回味、涩味、涩味回味有关。
语种：
中文
展开
传统发酵肉成熟过程中微生物菌群和理化性质变化
作者：
田星;赵邯;王浩东;任锐;李宗军
期刊：
肉类研究 ,2020年34(01):9-14 ISSN：1001-8123
作者机构：
[田星] 湖南农业大学食品科学技术学院,湖南长沙 410128;[田星] 湖南中医药大学药学院,湖南长沙 401208;湖南农业大学食品科学与生物技术湖南省重点实验室,湖南长沙 410128;[赵邯; 任锐; 王浩东] 湖南中医药大学;[李宗军] 湖南农业大学
关键词：
发酵肉;微生物菌群;成熟过程;理化性质
摘要：
研究添加戊糖片球菌、木糖葡萄球菌(1∶1)复合发酵剂的发酵肉与自然发酵肉成熟过程中的微生物菌群、理化性质及质构品质变化。结果表明:在成熟过程中,添加发酵剂的发酵肉(实验组)与自然发酵肉(对照组)相比,酵母菌和肠肝菌数量无显著差异,而细菌菌落总数、乳酸菌、葡萄球菌数量均有显著差异(P<0.05);且实验组发酵肉的最终pH值、水分含量、亚硝酸盐含量等理化指标均低于对照组,质构指标均优于对照组;添加发酵剂的发酵肉在微生物菌群多样性和风味品质等方面均明显优于自然发酵肉。
语种：
中文
展开
Microbial Diversity and Physicochemical Characteristics of the Maotai-Flavored Liquor Fermentation Process
作者：
Dai, Yijie;Tian, Zhigiang;Meng, Wangni;Li, Zongjun*
期刊：
JOURNAL OF NANOSCIENCE AND NANOTECHNOLOGY ,2020年20(7):4097-4109 ISSN：1533-4880
通讯作者：
Li, Zongjun
作者机构：
[Li, Zongjun; Dai, Yijie] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.;[Tian, Zhigiang; Dai, Yijie; Meng, Wangni] Inst Supervis & Inspect Prod Qual Guizhou Prov, Guiyang 550016, Guizhou, Peoples R China.;[Li, Zongjun] Hunan Agr Univ, Natl Res Ctr Engn & Technol Utilizat Funct Ingred, Changsha 410128, Hunan, Peoples R China.
通讯机构：
[Li, Zongjun] H;Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.;Hunan Agr Univ, Natl Res Ctr Engn & Technol Utilizat Funct Ingred, Changsha 410128, Hunan, Peoples R China.
关键词：
Maotai-Flavored Liquor;High-Throughput Sequencing Technology;Microbial Community Structure;Biodiversity Analysis
摘要：
The grains fermented in Maotai-flavored liquor can be classified into two groups: high-temperature fermented grains generated by stacking and grains fermented in pits. The Maotai-flavor making process enriches a special microbiota from the fermented grains, which makes related studies more difficult. The use of modern molecular techniques to detect and analyze diversity and changes in total bacterial (16S rRNA sequencing) and fungal (internal transcribed spacer (ITS) sequencing) counts have helped to overcome the shortcomings of traditional technological research. The total RNA extracted by Fe3O4-SiO2 nanoparticles was retrieved into DNA by MagBeads Total RNA Extraction Kit. However, discrepancies exist in the microbial community structures at different fermentation periods. Dominant bacteria include Escherichia-Shigella, Lactobacillus, Clostridium, and Streptococcus species and dominant fungi include Alternaria Ciliophora, Pyrenochaetopsis, Cyphellophora, Aspergillus, Issatchenkia, Pichia, Candida, and Zygosaccharomyces species. Analyses of the enzymatic activity of samples at different fermentation stages have revealed that some existing bacilli influence amylase activity. Here, to investigate flavor changes during each fermentation round, the liquor quality at all rounds was comprehensively assessed based on the corresponding physicochemical properties, which were summarized by sensory evaluation. These results suggested that the liquor quality in the third, fourth, and fifth fermentation rounds was superior.
语种：
英文
展开
基于电子舌和气相色谱-离子迁移谱分析脂肪添加量对中式香肠风味的影响
作者：
田星;张越;汤兴宇;李宗军
期刊：
肉类研究 ,2020年(5):33-40 ISSN：1001-8123
作者机构：
[田星] 湖南中医药大学药学院,湖南 长沙 410208;[田星] 湖南农业大学食品科学技术学院,湖南 长沙 410128;[田星] 湖南省药食同源功能性食品工程技术研究中心,湖南 长沙 410208;湖南农业大学食品科学与生物技术湖南省重点实验室,湖南 长沙 410128;[李宗军; 汤兴宇] 湖南农业大学
关键词：
气相色谱-离子迁移谱;电子舌;脂肪添加量;中式香肠;风味
摘要：
为提高中式香肠风味品质,研究不同脂肪添加量对中式香肠风味的影响,选取4个不同脂肪添加量,即肥瘦肉质量比分别为0∶10、2∶8、3∶7、5∶5,以相同加工工艺制作中式香肠,采用电子舌和气相色谱-离子迁移谱(gas chromatography-ion mobility spectrometry,GC-IMS)分别对不同脂肪添加量的中式香肠滋味和挥发性风味物质进行分析,并根据挥发性组分的GC-IMS图谱结合主成分分析法分析不同样品间的差异。结果表明:随着脂肪添加量的增加,中式香肠水分含量显著降低(P<0.05),pH值降低,食盐及脂肪含量增加;电子舌味觉特征分析表明,不同脂肪添加量中式香肠的丰富性和咸味有显著差异,其他味觉特征无显著差异;GC-IMS分析表明,中式香肠中共检测出36种挥发性物质,其中乙酸香叶酯、甲基胡椒酚、壬醛和二丁基硫醚等是主要特征风味物质。结合感官指标得出,脂肪添加量30%的中式香肠风味最佳,感官可接受度最好。
语种：
中文
展开
食盐对传统发酵肉成熟过程中微生物菌群、理化性质及盐溶性蛋白特性的影响
作者：
汤兴宇;王浩东;吴念;黄佳卉;黄豪;...
期刊：
肉类研究 ,2020年(10):1-7 ISSN：1001-8123
作者机构：
湖南农业大学食品科学技术学院;湖南中医药大学药学院;[吴念] 中国检验认证集团湖南有限公司;[李宗军] 食品科学与生物技术湖南省重点实验室;[田星; 汤兴宇; 黄豪] 湖南农业大学
关键词：
发酵肉制品;食盐添加量;微生物菌群;理化特性;盐溶性蛋白
摘要：
以不同食盐添加量(0%、1%、3%、5%、7%)发酵肉(戊糖片球菌∶木糖葡萄球菌=1∶1)为研究对象,测定发酵肉微生物菌群、pH值、水分含量、亚硝酸盐残留量,以及最终成熟发酵肉中食盐、总氮、非蛋白氮及盐溶性蛋白含量,研究食盐添加量对发酵肉成熟过程中微生物菌群、理化性质及盐溶性蛋白特性的影响。结果表明:随着食盐添加量的增加,微生物菌群数量基本呈先上升后下降的趋势;食盐添加量3%的发酵肉,蛋白质水解指数最高,盐溶性蛋白含量最低,十二烷基硫酸钠-聚丙烯酰胺凝胶电泳条带最为清晰。
语种：
中文
展开
Evaluation by electronic tongue and headspace-GC-IMS analyses of the flavor compounds in dry-cured pork with different salt content
作者：
Tian, Xing;Li, Zong Jun* ;Chao, Yu Zhou;Wu, Zhong Qin;Zhou, Ming Xi;...
期刊：
Food Research International ,2020年137:109456 ISSN：0963-9969
通讯作者：
Li, Zong Jun
作者机构：
[Li, Zong Jun; Tian, Xing; Zhou, Ming Xi; Wu, Zhong Qin] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.;[Zeng, Jian; Tian, Xing; Zhe, Jie; Xiao, Shu Ting] Hunan Univ Chinese Med, Coll Pharm, Changsha 410208, Hunan, Peoples R China.;[Tian, Xing] Hunan Engn Res Ctr Drug & Food Homol Funct Food, Changsha 410208, Hunan, Peoples R China.;[Chao, Yu Zhou] Hunan Binzhilang Food Sci Ltd Co, Engn Technol Res Ctr, Xiangtan 411100, Hunan, Peoples R China.;[Li, Zong Jun] 1 Nongda Rd, Changsha 410128, Peoples R China.
通讯机构：
[Li, Zong Jun] 1;1 Nongda Rd, Changsha 410128, Peoples R China.
关键词：
Dry-cured pork products;Electronic tongue;GC-IMS;Salt content;Taste-active;Volatile compounds
摘要：
Traditional dry-cured pork, a meat product with a unique flavor and good chewability, occupies an important place in the Chinese market. However, the salt content of dry-cured pork is on the high side and long-term consumption of high-salt meat products is not good for human health. This study determined the role of salt in volatile organic substances and non-volatile taste components of dry-cured pork. Dry-cured pork samples with different salt content (0%, 1%, 3%, 5%, and 7%) were analyzed by electronic tongue for moisture content, pH, salt (NaCl) value, taste activity value, free amino acids, and taste components and by headspace-gas chromatography-ion mobility spectrometry for volatile organic components. The results showed that the moisture content of the tested samples decreased while the salt content increased. The highest amounts of free amino acids were found in dry-cured pork with 3% salt content (P < 0.05). The highest peak area of volatile organic compounds and the maximal taste indexes were found in dry-cured pork with 3% and 5% salt content. © 2020 Elsevier Ltd
语种：
英文
展开
杨梅的功能特性及其应用研究进展
作者：
林雨晴;胡洋健;李宗军;秦丹;侯爱香
期刊：
农产品加工 ,2019年(14):90-93 ISSN：1671-9646
作者机构：
湖南农业大学食品科学技术学院;[李宗军; 秦丹; 侯爱香] 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;[胡洋健; 林雨晴] 湖南农业大学
关键词：
杨梅;功能特性;应用;精深加工;食品工业;医药
摘要：
综述了杨梅抑制癌细胞生长、降血糖、抗炎和抗氧化等主要功能特性的研究现状,同时简要概述了杨梅在食品工业和医药领域的开发应用现状,以期为杨梅生物功能的开发、杨梅产品的进一步精深加工提供参考。
语种：
中文
展开
Changes in Microbial Diversity, Physicochemical Characteristics, and Flavor Substances During Maotai-Flavored Liquor Fermentation and Their Correlations
作者：
Dai, Yijie;Tian, Zhiqiang;Meng, Wangni;Li, Chunyu;Li, Zongjun*
期刊：
JOURNAL OF BIOBASED MATERIALS AND BIOENERGY ,2019年13(3):290-307 ISSN：1556-6560
通讯作者：
Li, Zongjun
作者机构：
[Dai, Yijie; Li, Zongjun] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China;[Dai, Yijie; Tian, Zhiqiang; Meng, Wangni; Li, Chunyu] Inst Supervis & Inspect Prod Qual Guizhou Prov, Guiyang 550016, Guizhou, Peoples R China;[Li, Zongjun] Hunan Agr Univ, Natl Res Ctr Engn & Technol Utilizat Funct Ingred, Changsha 410128, Hunan, Peoples R China
通讯机构：
[Li, Zongjun] H;Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China. Hunan Agr Univ, Natl Res Ctr Engn & Technol Utilizat Funct Ingred, Changsha 410128, Hunan, Peoples R China.
关键词：
Maotai-Flavored Liquor;Microbial Diversity;Physicochemical Characteristics;Flavor Substance
摘要：
The aim of this study was to investigate the composition and function of microorganisms during the production of high-temperature Daqu, high-temperature stacking process, and in-pit fermentation with genomic DNA extraction at different periods. The microbial diversity of each fermentation period was analyzed using high-throughput sequencing. Results show that the quantity and distribution of the microbial flora in the diverse environment of high-temperature Daqu, stacking fermentation, and bacterial community are identical. The differences in the ecological environment between high-temperature Daqu and stacking fermentation leads to dominance of different bacteria. The dominant microorganisms in the high-temperature production process included Clostridium sensu stricto (cluster I), Escherichia-Shigella, Lactobacillus, Streptococcus, Alternaria, Issatchenkia, Pyrenochaetopsis, and Pichia, whereas the dominant microorganisms of fermented grains in stacking fermentation included Escherichia-Shigella, Lactobacillus, Clostridium sensu stricto (cluster I), Streptococcus, Actinobacillus, Bifidobacterium, and Alternaria. In agreement with flavor characteristics, the activities of protease, lipase, alpha-amylase, and glucoamylase in the "second round" of fermentation showed regular changes. The activities of protease, lipase, and alpha-amylase in the high-temperature stacking process were higher than that in in-pit fermentation. However, glucoamylase activity showed an opposite trend. The contents of some acids, such as acetic acid, isobutyric acid, and propionic acid in the in-pit fermentation were higher than those in stacking fermentation, whereas ethyl lactate content showed a different trend. The content of alcohol, total acids, and total lipids decreased with time. In addition, the liquor quality reached the best character in the third, fourth, and fifth liquor rounds, which preliminarily justifies brewing Maotai-flavored liquor with microorganisms in different fermentation periods. In addition, the flavor substances formed correlated with the microbial flora. Lactobacillus, Escherichia-Shigella, and Clostridium sensu stricto (cluster I) were the dominant microorganisms. Certain dominant yeasts and molds with possible antagonistic and agonistic interactions among themselves and different fungi can produce metabolites related to Daqu production, which further affect liquor flavor and quality.
语种：
英文
展开
2种槟榔干果风味品质的比较
作者：
王斌;杨大伟;李宗军
期刊：
食品科学 ,2019年40(12):245-252 ISSN：1002-6630
作者机构：
湖南农业大学食品科学技术学院,湖南 长沙,410128;[王斌; 李宗军; 杨大伟] 湖南农业大学
关键词：
槟榔;风味品质;挥发性成分;滋味物质;主成分分析
摘要：
为分析青果、烟果2 种槟榔风味品质差异的形成原因,以槟榔青果和烟果为研究对象,鲜果为对照,测定其可溶性糖及可滴定酸等滋味物质含量,并结合顶空-固相微萃取-气相色谱-质谱联用技术,对其挥发性成分进行提取、鉴定及分析。结果表明,槟榔青果和烟果中可滴定酸等滋味物质及醛类、酚类等挥发性成分差异明显,从而影响二者风味品质。青果可滴定酸含量显著低于烟果,而二者可溶性糖含量之间无显著性差异,导致青果糖酸比显著高于烟果(P<0.05)。青果、烟果和鲜果中分别鉴定出挥发性成分37、46种和29种。其中,青果的主要挥发性成分为醛类、酚类和烃类,相对含量分别为10.81%、9.71%和2.84%,另含少量醚类、醇类、酮类、酯类、萘类,与鲜果的主要挥发性成分相似。烟果的主要挥发性成分为酚类,相对含量达70.86%,远高于酮类、醛类、烃类、醇类、酯类等其他挥发性成分,具有典型的烟熏风味特征。另外,通过主成分分析,可将可滴定酸等11类风味成分对槟榔整体风味品质的影响分为4 种,且在该主成分评价模型下青果、烟果的风味品质差异明显。因此,以青果和烟果为原料,加工而成的青果槟榔和烟果槟榔风味品质差异明显。
语种：
中文
展开
茯砖茶奶茶对高脂小鼠血脂水平的影响
作者：
唐淑芬;李宗军;邵帅
期刊：
现代食品科技 ,2019年35(8):67-72 ISSN：1673-9078
作者机构：
湖南农业大学食品科学技术学院,湖南长沙,410128;[邵帅] 大连港湾海关,辽宁大连,116023;[唐淑芬; 李宗军] 湖南农业大学
关键词：
茯砖茶奶茶;高脂小鼠;血脂
摘要：
为探究茯砖茶奶茶对高脂饲料喂养小鼠血脂水平的影响。本实验选取126只雄性昆明小鼠,根据体重随机分成7组,即空白组、对照组、茶汤组、牛奶组、低剂量奶茶组(167 mg/kg)、中剂量奶茶组(834 mg/kg)、高剂量奶茶组(1667mg/kg);通过对小鼠饲喂高脂饲料建立高脂模型,连续喂养28 d、35 d、42 d分析茯砖茶奶茶对高脂小鼠甘油三酯(TG)、总胆固醇(TC)、高密度脂蛋白(HDL-C)、低密度脂蛋白(LDL-C)四项指标的影响。结果表明:灌胃低、中、高剂量的茯砖茶奶茶与对照组相比,中剂量奶茶组能显著降低高脂小鼠的TC、TG、LDL-C含量(p<0.05),各指标下降比率分别为16.38%、66.67%、34.34%。在连续灌胃28 d、35 d、42 d,其中茶汤组在35 d时降脂效果显著,牛奶组无显著性差异变化,中剂量茯砖茶奶茶灌胃高脂小鼠在28 d时血脂呈最低水平。综上,茯砖茶奶茶具有显著降低血脂的作用,为进一步开发以茯砖茶为原料的产品提供了理论依据。
语种：
中文
展开
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
展开
Effects of ethanol intake on anti-oxidant responses and the lifespan of Caenorhabditis elegans [Efectos de la ingesta de etanol en las respuestas antioxidantes y la vida de Caenorhabditis elegans]
作者：
Wu, Zhong-Qin;Li, Ke;Ma, Jin-Kui;Li, Zong-Jun*
期刊：
CyTA - Journal of Food ,2019年17(1):288-296 ISSN：1947-6337
通讯作者：
Li, Zong-Jun
作者机构：
[Wu, Zhong-Qin; Li, Ke; Li, Zong-Jun] Hunan Agr Univ, Coll Food Sci & Technol, Hunan Prov Key Lab Food Sci & Biotechnol, Changsha 410128, Hunan, Peoples R China;[Ma, Jin-Kui] Zhaoqing Univ, Sch Food & Pharmaceut Engn, Zhaoqing, Peoples R China
通讯机构：
[Li, Zong-Jun] H;Hunan Agr Univ, Coll Food Sci & Technol, Hunan Prov Key Lab Food Sci & Biotechnol, Changsha 410128, Hunan, Peoples R China.
关键词：
Alcohol;alcohol;apoptosis celular;Caenorhabditis elegans;Caenorhabditis elegans;cell apoptosis;duración de vida;estrés oxidativo;lifespan;oxidative stress
摘要：
The effects of alcohol stress on Caenorhabditis elegans were investigated. Nematodes were exposed to 1–5% alcohol, after which lifespan, movement, reactive oxygen species, antioxidant enzymes, cell apoptosis, and expression of apoptosis-related proteins were evaluated. Low concentrations of alcohol (1–2%) significantly enhanced total antioxidant capacity, along with an observable increase in normal locomotion. Total antioxidant activity was significantly lower at high (4–5%) than at low (1–2%) concentrations of alcohol. These results suggested that alcohol intake leads to an imbalance in oxidative defense in C. elegans. None of the groups administered alcohol displayed signs of apoptosis. Low concentrations of alcohol delayed decrepitude, promoted resistance to oxidative stress, and improved antioxidant capacity. However, nematodes could not withstand the oxidative stress induced by and toxicity of high alcohol concentrations, which eventually shortened their lifespan. This study provides a reference for the screening of drugs that reduce the side effects of alcohol. © 2019, © 2019 The Author(s). Published with license by Taylor & Francis Group, LLC.
语种：
英文
展开
口腔加工过程中传统干腌肉咸味释放规律
作者：
田星;陈敏;周明玺;李宗军
期刊：
肉类研究 ,2019年(12):1-6 ISSN：1001-8123
作者机构：
[田星] 湖南农业大学食品科学技术学院,湖南长沙 410128;[田星] 湖南中医药大学药学院,湖南长沙 401208;暨南大学理工学院,广东广州 510632;湖南农业大学食品科学与生物技术湖南省重点实验室,湖南长沙 410128;[李宗军; 周明玺] 湖南农业大学
关键词：
传统干腌肉;食团;唾液;咀嚼;咸味释放规律
摘要：
招募50 名食品专业在校学生,筛选、培训10 人组成感官评定小组,10 名感官评定员在自由咀嚼状态下咀嚼干腌肉样品并在不同咀嚼阶段收集食团及唾液。通过测定咀嚼过程中食团的水分含量、pH值、NaCl含量和唾液pH值、电导率以及使用电子舌检测分析其味觉特征,研究口腔加工过程中传统干腌肉的咸味释放规律。结果表明:咀嚼过程中食团的水分含量显著增加,NaCl含量持续降低,pH值无显著变化;从咀嚼开始到咀嚼终点唾液分泌量显著上升,唾液电导率持续升高;由电子舌检测分析可知,干腌肉咀嚼过程中,咸味的释放规律为先上升后下降趋势,且在30%咀嚼阶段咸味释放达到最高值。
语种：
中文
展开
膳食多酚的降脂机理研究进展
作者：
李宗军;周明玺;田星
期刊：
现代食品科技 ,2019年35(9):322-328 ISSN：1673-9078
作者机构：
[田星; 李宗军; 周明玺] 湖南农业大学食品科学技术学院,食品科学与生物技术重点实验室,湖南长沙410128;[田星] 湖南中医药大学药学院食品药品工程系,湖南长沙410208
关键词：
膳食多酚;消化吸收;脂肪积累;降脂机理;营养相关疾病
摘要：
随着社会经济发展,由营养过剩引起的肥胖、动脉粥样硬化性心脏病、高血压、糖尿病、痛风与癌症等营养相关疾病日渐严重,已成为威胁人类健康的重要公共卫生问题。而其中的心血管疾病是造成全世界死亡率提高的首要原因。目前,针对心血管疾病的独立危险因素,已有大量降脂产品涌入市场,但大部分由于副作用或降脂效果不明显而达不到预期效果。近年来,人们密切关注和研究膳食多酚(polyphenols),已表现出其广阔的开发前景。多酚类化合物是所有酚类衍生物的总称,广泛分布于植物界,尤其是深色水果、蔬菜和谷物,具有多方面保健和药理作用。本文从机体脂肪代谢、脂肪细胞演化、肠道微生物等方面介绍了膳食多酚的降脂机理研究进展。为进一步研究膳食多酚和降脂机理提供参考。
语种：
中文
展开
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
展开
OPO植物乳脂粉与幼儿粪便微生物体外互作益生效果评价
作者：
侯爱香;李珂;肖愈;李宗军
期刊：
中国乳品工业 ,2019年47(9):4-8+28 ISSN：1001-2230
作者机构：
[李宗军; 肖愈; 李珂; 侯爱香] 湖南农业大学食品科学技术学院,长沙410128;[李宗军; 李珂; 侯爱香] 湖南农业大学食品科学与生物技术湖南省重点实验室,长沙410128;[李宗军; 肖愈; 侯爱香] 湖南农业大学国家植物功能成分利用工程技术研究中心,长沙410128
关键词：
1,3-二油酸-2-棕榈酸甘油三酯;幼儿粪便微生物;益生元指数;体外发酵
摘要：
研究以富含OPO(1,3-二油酸-2 -棕榈酸甘油三酯)的植物乳脂粉(即OPO-P)为原料,以24月龄幼儿粪便为菌源,采用模拟人体肠道的体外厌氧发酵系统研究不同浓度OPO-P与幼儿粪便微生物互作的效应。对主要肠道菌群数量、益生元指数PI值和B/E值在24 h互作过程中的动态变化进行了研究,评价了不同浓度OPO-P对幼儿肠道微生物的益生效应。结果表明,发现补充不同浓度OPO-P都能促进双歧杆菌、乳酸杆菌的生长,都能抑制拟杆菌和梭状芽孢杆菌的生长,其中7.5 mg/mL组对双歧杆菌的促进作用最显著,且7.5 mg/mL组的PI值在整个发酵过程中始终高于其他组;而B/E值,14.4 mg/mL组在发酵的前8h过程中大于其他组,7.5mg/mL组在发酵12 h和24 h时显著大于其他组。综合分析菌群计数结果、PI值和B/E值,说明OPO-P的添加都对幼儿肠道微生物有益生作用,但7.5 mg/mL组益生效果最明显。
语种：
中文
展开
OPO乳脂粉对肠道微生物体外发酵的影响
作者：
侯爱香;成焕;李宗军;李月
期刊：
食品科学 ,2019年40(12):115-122 ISSN：1002-6630
作者机构：
[李宗军; 侯爱香] 湖南农业大学食品科学技术学院,湖南 长沙 410128;[李宗军; 侯爱香] 湖南农业大学 国家植物功能成分利用工程技术研究中心,湖南 长沙 410128;湖南农业大学食品科学技术学院,湖南 长沙,410128;[李月; 成焕] 湖南农业大学
关键词：
3-二油酸-2-棕榈酸甘油三酯;肠道微生物;体外发酵;短链脂肪酸;益生元指数;OPO乳脂粉
摘要：
为进一步明晰1,3-二油酸-2-棕榈酸甘油三酯(1,3-dioleoyl-2-palmitoyl triglyceride,OPO)乳脂粉的营养机制,扩大OPO的食用范围,以健康大学生粪便为菌源,采用体外厌氧发酵模式,结合传统培养技术和气相色谱法,研究不同含量OPO乳脂粉24 h体外发酵过程中pH值、短链脂肪酸的变化,并分析肠道微生物,计算益生元指数和B/E(Bifidobacterium/Enterobacter)值。结果显示:OPO乳脂粉的添加,能迅速降低发酵液的pH值,下降幅度与OPO含量呈正比;能大幅度增加总短链脂肪酸含量,其中,乙酸和丁酸含量增加明显;能显著促进双歧杆菌和乳酸杆菌的生长,抑制肠杆菌和拟杆菌的生长,提高益生元指数和B/E值,其中OPO含量50 g/kg组在24 h发酵过程中益生元指数最高,在发酵12 h内双歧杆菌增加数量、B/E值均与OPO含量呈正比。因此,综合考虑益生效率,推荐添加组为50 g/kg组。
语种：
中文
展开
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
展开
