Open Access. Powered by Scholars. Published by Universities.®

Digital Commons Network™

Open Access. Powered by Scholars. Published by Universities.®

2025

Discipline
Institution
Keyword
Publication
Publication Type
File Type

Articles 7711 - 7740 of 10524

Full-Text Articles in Entire DC Network

The 28-Day Oral Toxicity Of The Extract Of Silybum Marianum In Rats, Ji Hainan, Zhao Chan, Lin Zijun, Tong Na, Chen Bowen, Zhou Shimeng, Liu Mingchang, Shen Guolin, Zhang Mengling Feb 2025

The 28-Day Oral Toxicity Of The Extract Of Silybum Marianum In Rats, Ji Hainan, Zhao Chan, Lin Zijun, Tong Na, Chen Bowen, Zhou Shimeng, Liu Mingchang, Shen Guolin, Zhang Mengling

Food and Machinery

［［Objective ］］ This study aimed to assess the 28-day oral toxicity of Sihbum manalttlm extract in rats.［［Methods ］］ SD rats were administered S.manalttlm extract,and effects on body weight,organ coefficients,biochemical indicators,blood routine and hemagglutination indicators,and liver pathology were evaluated to determine safety.［［Results］］ S.manalttlm extract showed no adverse effects on body weight,organ coefficients,biochemical indicators,blood routine and coagulation indicators,or liver pathology.Additionally,S.manalttlm extract appeared to positively influence pathways related to plasma amino acid metabolism,liver riboflavin metabolism,carbohydrate metabolism,and sphingolipid metabolism,contributing to overall health benefits in rats.［［Conclusion ］］ S.manalttlm extract was deemed safe Under the dosage and conditions of this study.

Go to article

The Current Situation , Challenges And Responses To Hidden Hunger Among Chinese Residents, Liu Rui, Huang Jiazhang, Miao Yiyuan, Sun Junmao, Sheng Jiping, Wang Zhihong, Yin Shutao, Yu Huanling, Nie Ying Feb 2025

The Current Situation , Challenges And Responses To Hidden Hunger Among Chinese Residents, Liu Rui, Huang Jiazhang, Miao Yiyuan, Sun Junmao, Sheng Jiping, Wang Zhihong, Yin Shutao, Yu Huanling, Nie Ying

Food and Machinery

The problem of hidden hunger is a common challenge facing the world.In recent years,China has actively responded to the problem of hidden hunger,and the problem of hidden hunger has been significantly improved.The article summarizes the concept and connotation of hidden hunger,the current situation of hidden hunger in various countries around the world,the important measures and achievements of China in dealing with hidden hunger,and the challenges still facing,and puts forward suggestions on countermeasures in the future,aiming at better promoting the realization of nutrition and health for all people and common prosperity.

Go to article

Detection Of Allergen Mango Components By Using Droplet Digital Pcr Technology, Li Enjing, Wang Dan, Li Long, Li Hejing, Yang Honglian Feb 2025

Detection Of Allergen Mango Components By Using Droplet Digital Pcr Technology, Li Enjing, Wang Dan, Li Long, Li Hejing, Yang Honglian

Food and Machinery

［［Objective ］］ A droplet digital PCR method for detect allergen mango components was established in this study.[Methods ] Firstly,the chloroplast trnH-psbA gene was selected as the target gene for detect allergen mango components.Secondly,specific primers and probe were designed.Finally,the reaction conditions of droplet digital PCR was optimized to verify the sensitivity and stability of the method.[Results ] This method had been applied to detect allergen mango components in 10 batches of food samples.The results of establishment of droplet digital PCR method was showed good specificity and not cross -react with 10 kinds of other fruits except mango.Under the optimal ddPCR reaction …

Go to article

Online Simultaneous Determination Of Lactoferrin And Immunoglobulin G In Dairy Products By Two-Dimensional Liquid Chromatography, Chen Qin, Zhou Langjun, Chen Zijing, Liu Mengni, Lin Senyu Feb 2025

Online Simultaneous Determination Of Lactoferrin And Immunoglobulin G In Dairy Products By Two-Dimensional Liquid Chromatography, Chen Qin, Zhou Langjun, Chen Zijing, Liu Mengni, Lin Senyu

Food and Machinery

［［Objective ］］ A method of two -dimensional liquid chromatograohy was established to simultaneously determine the content of lactoferrin and immunoglobulin G in dairy products.[Methods ] The pretreated samples were directly injected into the constructed system.Target protein and other effects were separated on a Pharmacia HI -Trap Protein G as the first -dimensional column using a mobile phase consisting of sodium phosphate buffer and glycocoll buffer by gradient elution lactoferrin and immunoglobulin G were separated on a BioCore SEC -300 (4.6 mm ×250 mm,5 μm) as the second -dimensional column using a mobile phase consisting of water and sodium phosphate buffer …

Go to article

Optimization Of Preparation Process And Characteristics Analysis Of Porcine Hemoglobin Modified By Enzymatic Hydrolysis-Phosphorylation, Su Kenan, Liu Lili, Cheng Weiwei, Ding Yue, Xu Baocheng Feb 2025

Optimization Of Preparation Process And Characteristics Analysis Of Porcine Hemoglobin Modified By Enzymatic Hydrolysis-Phosphorylation, Su Kenan, Liu Lili, Cheng Weiwei, Ding Yue, Xu Baocheng

Food and Machinery

［［Objective ］］ This study aimed to make high -value use of pig blood and improve the application range of pig hemoglobin (Hb).[Methods ] Hb was modified by enzymolysis and phosphorylation,and its optimum preparation conditions and characteristics were explored.The optimal parameters were determined by response surface test to study the effect of enzymatic hydrolysis -phosphorylation of porcine hemoglobin (HP-Hb).[Results ] The optimal parameters for phosphorylation were 10 g/100 mL phosphate addition,pH 9,8 g/100 mL pig hemoglobin peptide (pig hemoglobin peptide,H-Hb) addition,and a reaction time of 2.1 hours.Compared with Hb and H -Hb,HP-Hb showed significantly improved emulsification properties and antioxidant activity.Electrophoresis results …

Go to article

Effects Of Soluble Soybean Polysaccharides On The Formation Of Gel Formation Of Soybean Protein Isolate, Ge Yuhong, Shen Weijia, Zhao Xiulan, Zhang Qing Feb 2025

Effects Of Soluble Soybean Polysaccharides On The Formation Of Gel Formation Of Soybean Protein Isolate, Ge Yuhong, Shen Weijia, Zhao Xiulan, Zhang Qing

Food and Machinery

［Objective ］ This study aimed to investigate the effect of soluble soybean polysaccharides (SSPS ) on gel formation and properties of soybean protein isolate (SPI).［Methods ］ SPI suspension and gels with different amounts of SSPS were prepared,and SPI suspension and gels without SSPS were used as controls.The structural properties,physicochemical properties and gel properties were determined.［Results ］ During the preparation of SPI into gel,glycosylation reaction occurred between SPI and SSPS,which led to the change of the secondary and tertiary structure of SPI.With the addition of SSPS,the absolute value of zeta-potential decreased and the thermal stability increased.The ionic bond,hydrogen bond,hydrophobic interaction and …

Go to article

Study On Improving Menthol Adsorption Performance Of Silica Particles By Olege, Wei Yulei, Guo Peng, Gao Yun, Liu Qun, Zhang Haoyang, Zou Liqiang Feb 2025

Study On Improving Menthol Adsorption Performance Of Silica Particles By Olege, Wei Yulei, Guo Peng, Gao Yun, Liu Qun, Zhang Haoyang, Zou Liqiang

Food and Machinery

［［Objective ］］ To improve the menthol adsorption properties of silica.［［Methods ］］ Fragrance -absorbing particles were prepared using silica adsorption -melted menthol oleogel.The impact of palm oil addition ratio on the oleogel hardness,oil binding capacity,and thermodynamic properties was investigated.Comparative particles microstructure,flow properties,and the loaded menthol encapsulation efficiency,storage stabilityand release characteristics to assess the enhancement of silica particle adsorption properties by the oleogel.［［Results ］］ When palm oil addition ratio were 50% and 80%,the oil binding capacity of oleogels were over 90%,and the hardness and peak melting temperature of the gels increased with the palm oil ratio.Microscopic observations revealed the adsorption of oleogels …

Go to article

The Effect Of Ultrafine Tianma Powder On The Behavior Of Motion Sickness Model Mice, Zhu Hongri, Li Jianxiang, Wang Zhaojun, Chen Yonghong Feb 2025

The Effect Of Ultrafine Tianma Powder On The Behavior Of Motion Sickness Model Mice, Zhu Hongri, Li Jianxiang, Wang Zhaojun, Chen Yonghong

Food and Machinery

［［Objective ］］ To solve the problem of adverse side effects of anti -vertigo drugs and to develop functional foods with the same source of medicine and food as anti -motion sickness.［［Methods ］］ After 7 days of adaptive feeding,50 mice were divided into normal group,model group,positive drug group,Gastrodia H group and Gastrodia L group,and the mouse motion sickness model was constructed by rotational stimulation method,and the ultrafine powder of Gastrodia (gastrodin content 1.05%) was administered by gavage,and the treatment effect of Gastrodia on motion sickness model mice was evaluated by behavioral indicators such as motion sickness reaction index,balance beam test and …

Go to article

Study On Antioxidant And Antibacterial Activity Of Extracts From Flavedo Of Citrus Peel, Tan Yuxin, Yuka Watanabe, Liao Mingxi, Zhou Yi, Li Qingming Feb 2025

Study On Antioxidant And Antibacterial Activity Of Extracts From Flavedo Of Citrus Peel, Tan Yuxin, Yuka Watanabe, Liao Mingxi, Zhou Yi, Li Qingming

Food and Machinery

［Objective ］ To improve the deep processing and high-value utilization of citrus peels.［Methods ］ The active components of the peel flavedo （C.aurantium var.daidai Tanaka,C.Kawachiensis and C.Sudachi ） were extracted with different solvents,the antioxidant activity was determined by DPPH and ABTS free radical scavenging rate,and the antibacterial activity was determined by inhibition zone，microbroth dilution method and antibacterial kinetics.［Results ］ It was showed that the yield,active substance content,antioxidant activity and antibacterial activity of methanol extract were better than those of petroleum ether and n-hexane.The order of antioxidant activity of the extracts was C.Sudachi >C.aurantium var.daidai Tanaka >C.Kawachiensis,and the DPPH and ABTS free …

Go to article

Research On Antibacterial And Antioxidant Activity Of Different Polar Solvent Extracts Of Microctis Folium, Lin Yueqiao, Li Nan, Zhao Yongling, Chen Kecan, Sun Wenbo, Yang Yejian, Liu Hui, Chen Xin Feb 2025

Research On Antibacterial And Antioxidant Activity Of Different Polar Solvent Extracts Of Microctis Folium, Lin Yueqiao, Li Nan, Zhao Yongling, Chen Kecan, Sun Wenbo, Yang Yejian, Liu Hui, Chen Xin

Food and Machinery

［Objective ］ This study aimed to further develop the antioxidant activity function of Microctis folium leaves.［Methods ］ M.folium leaves extracts of petroleum ether,dichloromethane,ethyl acetate and water were obtained by solvent extraction to determine their antimicrobial activities against common bacteria in nosocomial infections,and the antioxidant activities were evaluated by determining the scavenging capacities of the extracts of different polarities against DPPH radicals,hydroxyl radicals and ABTS radicals.［Results ］ The extracts showed significant antibacterial effects against Staphylococcus aureus and Acinetobacter baumannii,with the best activity of ethyl acetate extract and water extract,but no inhibitory effect against Klebsiella pneumoniae,Escherichia coli and Pseudomonas aeruginosa.The aqueous extract …

Go to article

Influence Of Slip Conditions On The Extrusion Process Of Meshing Co-Direction Twin Screw, Xu Zhen, Liu Zihao, Huang Zhigang Feb 2025

Influence Of Slip Conditions On The Extrusion Process Of Meshing Co-Direction Twin Screw, Xu Zhen, Liu Zihao, Huang Zhigang

Food and Machinery

［［Objective ］］ To investigate the influence of material slip on the inner wall of the barrel and the surface of the screw on the extrusion process of the co -rotating twin screw.［［Methods ］］ The 3D model is designed by the relative motion method,and different slip boundary conditions are set and simulated by the finite element method.The relevant physical field data are obtained by simulation analysis,and the volume flow rate is calculated.The physical field of the extrusion process is studied.［［Results ］］ Compared with the non -slip condition,the pressure in the flow channel decreases,the shear rate decreases,and the viscosity increases under the …

Go to article

Effect Of Chicory Polysaccharide On The Texture And Storage Quality Of Round Scad Fish Ball, Xue Shan, Lin Jingjuan Feb 2025

Effect Of Chicory Polysaccharide On The Texture And Storage Quality Of Round Scad Fish Ball, Xue Shan, Lin Jingjuan

Food and Machinery

［［Objective ］］ The processing technology of round scad (Decapterus maruadsi) fish balls with chicory polysaccharide was optimized and its storage characteristics were analyzed.[Methods ] The effects of chicory polysaccharide (CP) supplemental level,corn starch supplemental level,salt supplemental level,water supplemental level,complex phosphate supplemental level and gel temperature on the texture and comprehensive score of scad fish balls were investigated.The processing technology of chicory polysaccharide scad fish balls was optimized based on the comprehensive score.The processing technology of chicory polysaccharide scad fish balls was optimized based on the comprehensive score.The microstructure of the fish balls was observed by optical microscope and scanning electron …

Go to article

Effects Of A Canned Infant Juice Auxiliary Food On Acute Inflammation In Young Mice And Antioxidant Activity, Dai Zhiyong, Deng Bin, Li Jiani, Xiao Zuowei, Zhou Yimiao Feb 2025

Effects Of A Canned Infant Juice Auxiliary Food On Acute Inflammation In Young Mice And Antioxidant Activity, Dai Zhiyong, Deng Bin, Li Jiani, Xiao Zuowei, Zhou Yimiao

Food and Machinery

［Objective ］ To investigate the effects of an infant juice canned auxiliary food on acute inflammation and antioxidant activity in young mice.[Methods ] 70 mice were divided into blank group,model group,low dose group (8.697 9 g/kg ),middle dose group (17.395 8 g/kg ),high dose group (34.791 6 g/kg ),high dose group (69.583 2 g/kg ) and positive drug control group.Adopting croton oil -induced acute ear edema model in mice to evaluate the effects of juice canned supplementary food on acute inflammation in young mice;calculated the swelling rate of left ear in each group of mice except the blank group.The levels …

Go to article

Study On The Optimization Of The Process Of Extracting Polyporus Umbellatus Polysaccharides By Ultrasonic-Assisted Ionic Liquid And Its Antioxidant Activity, Zhu Miao, Li Zhizhou, Liu Junhai, Lei Xiaoyun Feb 2025

Study On The Optimization Of The Process Of Extracting Polyporus Umbellatus Polysaccharides By Ultrasonic-Assisted Ionic Liquid And Its Antioxidant Activity, Zhu Miao, Li Zhizhou, Liu Junhai, Lei Xiaoyun

Food and Machinery

［［Objective ］］ This study aimed to develop an efficient extraction process for polysaccharides from southern Shaanxi Polyporus umbellatus using ultrasonic -assisted ionic liquid extraction and evaluate the antioxidant activity of the extract. [Methods ] Use the ultrasonic auxiliary ionic liquid method to extract poronalt polysaccharides,and conduct five -level orthogonal experiments on the basis of single -factor testing.Examine the effects of extracting time,extraction temperature,material liquid ratio and 1-ethyl -3-methylimramidazole acetate quality concentration of the extraction rate of pomollagium polysaccharides.Optimize the process of extracting the poriaon polysaccharide in the liquid liquid of the ultrasonic auxiliary ion liquid.Additionally,the DPPH free radicals clearance and …

Go to article

Study On The Effect Of Polygonum Lapathifolium On The Quality Of Luzhou-Flavor Fuqu, Li Rong, Wei Chunhui, Huang Zhiguo, Ying Chao, Zeng Bo, Ren Zhiqing Feb 2025

Study On The Effect Of Polygonum Lapathifolium On The Quality Of Luzhou-Flavor Fuqu, Li Rong, Wei Chunhui, Huang Zhiguo, Ying Chao, Zeng Bo, Ren Zhiqing

Food and Machinery

［［Objective ］］ This study aimed to develop the application of Polygonum lapathifolium in Luzhou -flavor Fuqu.[Methods ] In the process of making Luzhou -flavor Fuqu,P.lapathifolium was added.The culture conditions such as the addition amount of P.lapathifolium,the inoculation amount of Luzhou -flavor Daqu,the moisture content and the culture time were optimized.The number of bacteria,the number of yeasts and the activity of glucoamylase were used as indicators to determine the optimal culture conditions.Under the optimal process conditions,GC-MS was used to detect the volatile flavor components in Luzhou -flavor Fuqu Baijiu.[Results ] When the addition amount of P.lapathifolium was 8%,the inoculation amount of …

Go to article

Effects Of Superfine Grinding On Quality Characteristics Of Morchella Esculenta Powder, Zeng Xiaofeng, Yan Mi, Ge Zhixing, Zeng Shunde, Gao Lunjiang Feb 2025

Effects Of Superfine Grinding On Quality Characteristics Of Morchella Esculenta Powder, Zeng Xiaofeng, Yan Mi, Ge Zhixing, Zeng Shunde, Gao Lunjiang

Food and Machinery

［［Objective ］］ In order to explore the effect of superfine grinding on the quality characteristics of Morchella esculenta powder.［［Methods ］］ Vibrating superfine grinding used to prepare M.esculenta powder and the effects of different superfine grinding times on the physicochemical properties and nutrient dissolution were studied.［［Results ］］ With the increase of superfine grinding time,the specific surface area of M.esculenta powder significantly increased,the median particle size D50 decreased gradually,and the micron level could reach in 5 minutes of superfine grinding;The particle size was more well -distributed and the color of the powder was brighter after superfine grinding;The angle of repose,sliding angle and …

Go to article

Research Progress Of Near Infrared Spectroscopy In Condiments Detection, Yu Xinlei, Zhang Jiahui, Liu Taiang, Yin Mingyu, Wang Xichang Feb 2025

Research Progress Of Near Infrared Spectroscopy In Condiments Detection, Yu Xinlei, Zhang Jiahui, Liu Taiang, Yin Mingyu, Wang Xichang

Food and Machinery

The traditional detection methods for condiments have the disadvantages of time -consuming,high cost and destructive detection,while the near infrared spectroscopy （NIRS ）is a fast,accurate,nondestructive and convenient method,which has been used in condiment industry.With the development of chemometrics,electronic information technology and instrumentation hardware,the near infrared spectroscopy is increasingly improved.This review expounds the classification and common detection methods of condiments,and summarizes the principle,characteristics and rapid detection model of NIRS.The principle,characteristics and rapid detection model of NIRS are outlined.The research progress of near infrared spectroscopy in condiment in recent years is reviewed,including ingredient detection,adulteration identification,brand traceability and quality detection.In addition,the development trend of …

Go to article

Progress On The Application Of Anthocyanin-Based Composites In Food Preservation And Freshness Indication, Sun Jianming, Li Linlin, Liu Hui, Cao Qianrong, Wang Chukai Feb 2025

Progress On The Application Of Anthocyanin-Based Composites In Food Preservation And Freshness Indication, Sun Jianming, Li Linlin, Liu Hui, Cao Qianrong, Wang Chukai

Food and Machinery

Anthocyanin is a kind of green and safe water -soluble pigment from plants,has excellent antioxidant and antibacterial properties,as well as sensitive pH response.Based on the structure and biological activity of anthocyanins,this review focused on the research progress of anthocyanins in the field of food preservation packaging and freshness indication,and analyzed the application status and development trend of anthocyanin -based composite films and microcapsules as well as anthocyanin -based freshness indication labels.

Go to article

Research Progress On Digestion , Absorption And Health Efficacy Of Astaxanthin Ester, Du Yufeng, Che Hongxia, Li Xiaoran, Zhou Miaomiao, Hou Peng Feb 2025

Research Progress On Digestion , Absorption And Health Efficacy Of Astaxanthin Ester, Du Yufeng, Che Hongxia, Li Xiaoran, Zhou Miaomiao, Hou Peng

Food and Machinery

Astaxanthin is primarily found in both free and esterified forms in nature,With astaxanthin esters presenting various structural variations.These forms differ significantly in their digestive,absorption,and health -related functions compared to free astaxanthin.This review provides a comprehensive overview of the latest research regarding the sources,digestion and absorption characteristics,and health benefits of astaxanthin esters,based on an analysis of domestic and international studies.It examines how the presence of fatty acids affects the digestion and absorption of astaxanthin ester and discusses their functional activity and potential mechanisms.Additionally,the review highlights existing challenges in the development and utilization of astaxanthin esters.

Go to article

Research Progress Of Nutrition Intervention In Diabetes Mellitus, Xi Jiecan, Wu Meihua, Huang Sirui, Xia Xinbin Feb 2025

Research Progress Of Nutrition Intervention In Diabetes Mellitus, Xi Jiecan, Wu Meihua, Huang Sirui, Xia Xinbin

Food and Machinery

Nutritional intervention can slow down or prevent diabetes complications,which has become the consensus of scientists around the world,and has attracted the attention of more and more researchers in related fields.Nutritional intervention has gradually achieved remarkable results in the field of diabetes treatment.This article reviews the research progress in this field at home and abroad in recent years from the perspectives of the pathogenesis of diabetes,differences in nutrient requirements,and nutritional intervention strategies for diabetes.This paper expounds on the difference of nutrition requirements in different stages of diabetes and different populations,and puts forward the corresponding nutrition intervention strategies and the implementation plans …

Go to article

Research Progress Of Plant Extracts In Preservation Of Meat Products, Li Hongyan, Xu Minglei, Zhai Saiya Feb 2025

Research Progress Of Plant Extracts In Preservation Of Meat Products, Li Hongyan, Xu Minglei, Zhai Saiya

Food and Machinery

Plant extracts contain natural active ingredients,offering benefits such as health,ecofriendliness,and sustainability.Traditional chemical preservatives,however,can contribute to environmental pollution and pose health risks,limiting their suitability for long -term use.This underscores the need for natural,eco-friendly preservative solutions..Plant polyphenols and essential oil are the primary plant -derived compounds currently applied in the meat industry,valued for their antioxidant and antibacterial properties.These compounds show promise as natural preservatives,potentially replacing chemical options while preserving the sensory quality and extending the shelf life of meat products.In addition to ensuring food safety and supporting essential processing qualities,plant extracts help preserve the sensory attributes of meat products,thereby extending shelf life.This …

Go to article

Analysis Of Differential Metabolites During The Secondary Fermentation Of Zhacai, Liu Yuling, Ren Ting, Zhao Zhiping, Luo Yuanli Feb 2025

Analysis Of Differential Metabolites During The Secondary Fermentation Of Zhacai, Liu Yuling, Ren Ting, Zhao Zhiping, Luo Yuanli

Food and Machinery

［［Objective ］］ This study aimed to investigate the changes of metabolites during the secondary fermentation process of Zhacai.［［Methods ］］ After 6 months of salt -dehydrated pickled cabbage,the different metabolites before and after secondary fermentation were determined by liquid chromatography -tandem mass spectrometry (LC-MS/MS ) combined with multivariate statistical analysis.［［Results］］ 147 different metabolites were screened after secondary fermentation,mainly including organic acids and their derivatives,organic heterocyclic compounds,lipids and lipid molecules,phenolic compounds,phenylpropane and polyketone compounds.Bitter amino acids (histidine,arginine,tyrosine and valine ) down -regulated,lactic acid,acetic acid,phenylacetic acid,palmitic acid,linoleic acid,phenolic acid and other substances up -regulated.The Kyoto Encyclopedia of Genes and Genomes (KEGG ) pathway …

Go to article

A Quadratic Multinomial Regression Model Was Established For Taste Properties Of Main Catechins And Amino Acid Monomers In Green Tea, Ran Qiansong, Liu Zhongying, Liu Xi, Hou Yanshuang, Bao Fushu, Pan Ke Feb 2025

A Quadratic Multinomial Regression Model Was Established For Taste Properties Of Main Catechins And Amino Acid Monomers In Green Tea, Ran Qiansong, Liu Zhongying, Liu Xi, Hou Yanshuang, Bao Fushu, Pan Ke

Food and Machinery

［［Objective ］］ To study the flavor intensity of green tea after mixing the main flavor monomers.［［Methods ］］ Three main catechins [epigallocatechin gallate (EGCG ),epigallocatechin gallate (GCG ),epicatechin gallate (ECG )] and three amino acid monomers (aspartic acid,glutamic acid and theanine ) in green tea were studied by electronic tongue detection technique.The evaluation model of green tea taste attribute was constructed by quadratic polynomial regression analysis.［［Results］］ The intelligent sensory intensity in the matching solution followed the order of umami > astringency > bitter taste.ECG,EGCG interaction with aspartate and glutamic acid had positive effect on bitter taste.Aspartate and glutamic acid had negative effects on …

Go to article

The Regulatory Mechanism Of Acidic Tea Polysaccharides From Wuyi Rock Tea On Bile Acids In Type 2 Diabetic Rats, Wu Zhong, Yang Jiangfan Feb 2025

The Regulatory Mechanism Of Acidic Tea Polysaccharides From Wuyi Rock Tea On Bile Acids In Type 2 Diabetic Rats, Wu Zhong, Yang Jiangfan

Food and Machinery

［［Objective ］］ This study aimed to investigate the effects of an acidic tea polysaccharide extracted from Wuyi Rock tea "yellow slice" on bile acids in hyperglycaemic rats.［［Methods ］］ In vitro experiments simulating artificial gastric and intestinal fluids were conducted to evaluate the binding capacity of tea polysaccharides to bile salts.The composition of bile acids in the cecal contents was analyzed using Liquid Chromotography with Mass Spectrometry (LC-MS);The relative mRNA expression of bile acid receptors FXR and TGR 5 in rat liver and pancreas of rats were measured,along with Western blot analysis of colonic tissues.［［Results］］ The in vitro experiments demonstrated that …

Go to article

Analysis And Application Of The Main Functional Components And Biological Activity Of The Cynanchum Auriculatum Royle Ex Wight Leaf In Different Growth Stages, Lin Yan, Shi Yun, Yang Yu, Zhang Yuqian, Bu Jing, Hong Jian Feb 2025

Analysis And Application Of The Main Functional Components And Biological Activity Of The Cynanchum Auriculatum Royle Ex Wight Leaf In Different Growth Stages, Lin Yan, Shi Yun, Yang Yu, Zhang Yuqian, Bu Jing, Hong Jian

Food and Machinery

［［Objective ］］ This study aimed to clarify the functional components and active effects of Cynanchum auriculatum Royle ex Wight leaves,and make use of C.auriculatum Royle ex Wight leaves as resources.［［Methods ］］ Taking the leaves of C.auriculatum Royle ex Wight at different growth stages as the research material,the changes of the main functional components in the leaves of C.auriculatum Royle ex Wight were measured in three different stages:germination stage (May ),growth stage (August ) and deciduous stage (October ).The antioxidant capacity and hypoglycemic activity of the leaves were analyzed and compared,and the leaves were used to make a leaf tea with …

Go to article

Metabolic Characteristics Of Polysaccharides From Mulberries At Different Maturity Stages During In Vitro Fecal Fermentation, Guo Chenjie, Chen Jianle, Wu Jiaxiong, Cheng Huan, Chen Shiguo, Ye Xingqian Feb 2025

Metabolic Characteristics Of Polysaccharides From Mulberries At Different Maturity Stages During In Vitro Fecal Fermentation, Guo Chenjie, Chen Jianle, Wu Jiaxiong, Cheng Huan, Chen Shiguo, Ye Xingqian

Food and Machinery

［［Objective ］］ This study investigated the in vitro fermentation characteristics and gut microbiota modulation effects of polysaccharides extracted from mulberries at different maturity stages.［［Methods ］］ Polysaccharides from green,red and purple mulberries were subjected to in vitro fermentation using human fecal microbiota.Changes in pH values,short -chain fatty acids (SCFA ) levels and substrate composition were monitored.Gut microbiota composition was analyzed through 16S rDNA sequencing.［［Results］］ Polysaccharides from all three mulberry types were effectively degraded and utilized during fermentation,generating significant levels of SCFAs,including acetic acid,propionic acid,and butyric acid.Purple and red mulberry polysaccharides demonstrated a superior capacity for SCFA production compared to those from …

Go to article

Effect Of Lily Flavone On Ova Induced Food Allergy, Ju Meiling, Lu Jing Feb 2025

Effect Of Lily Flavone On Ova Induced Food Allergy, Ju Meiling, Lu Jing

Food and Machinery

［［Objective ］］ This study aimed to explore the anti -allergic effect of lily flavone.［［Methods ］］ A mouse food allergy model was induced by egg allergen ovalbumin (OVA ),and different doses of lily flavone were given to intervene.The regulatory effect of different doses of lily flavone on OVA -induced food allergy in mice was analyzed by detecting the indexes of food allergy.［［Results］］ The medium and high dose of lily flavone significantly reduced the levels of serum specific IgE and IgG1 in mice（P<0.05）,and also reduced the level of histamine significantly （P<0.05）.In addition,high dose of total flavones of lily alleviated clinical allergic symptoms and inhibited intestinal inflammation in mice.Further studies found that high dose of lily flavones significantly inhibited the secretion of Th 2 cytokine IL -4 in mouse spleen cells (P<0.05) and promoted the secretion of Th 1 cytokine IFN -γ (P<0.05).［［Conclusion ］］ A certain dose of lily flavone effectively inhibits OVA -induced food allergy in mice,which is related to inhibiting Th 2 type reaction,promoting Th 1 type reaction and regulating Th 1/Th2 type balance.

Go to article

Optimization Of The Extraction Process Of Ace Inhibitory Peptides From Distillery Waste And Their Antioxidant Activity, Yao Mingcai, Li Feifeng, Luo Guang, Dong Liang Feb 2025

Optimization Of The Extraction Process Of Ace Inhibitory Peptides From Distillery Waste And Their Antioxidant Activity, Yao Mingcai, Li Feifeng, Luo Guang, Dong Liang

Food and Machinery

［［Objective ］］ This study aimed to handle distillery waste effectively,research and develop high -value components within distillery waste,and explore its potential application approaches.［［Methods ］］ Proteins were extracted from distillery waste throuth the ultrasonic -assisted alkali extraction and acid precipitation method.Angiotensin -converting enzyme (ACE ) inhibitory peptides were prepared by enzymatic hydrolysis of the crude protein of distillery waste using a compound enzyme.The extraction process conditions of ACE inhibitory peptides were optimized by single factor experiments and response surface experiments,and their antioxidant activity was investigated.［［Results］］ The optimal conditions for preparing ACE -inhibitory peptided by compound enzymatic hydrolysis were as follows:the ratio …

Go to article

Optimization Of Extraction Process Of Hemp Seed Protein By Reverse Micelle Method And Study On Its Physicochemical Properties And Digestibility, Li Yunfei, Song Lulu, Zheng Guofang, Xu Ruiqi, Liu Xinyuan, Wang Zhiyuan, Qin Nan Feb 2025

Optimization Of Extraction Process Of Hemp Seed Protein By Reverse Micelle Method And Study On Its Physicochemical Properties And Digestibility, Li Yunfei, Song Lulu, Zheng Guofang, Xu Ruiqi, Liu Xinyuan, Wang Zhiyuan, Qin Nan

Food and Machinery

［［Objective ］］ The process was optimized and the physicochemical properties of the obtained hemp seed protein,extracted by using reverse micelle method,were analyzed.［［Methods ］］ The key factors affecting the extraction rate of protein,such as Aerosol -OT (AOT ) mass concentration,water addition,buffer pH,KCl solution concentration,solid -liquid ratio,extraction temperature and time of pre -extraction process,and pH,KCl concentration,extraction time and temperature of post -extraction progress,were analyzed by single factor analysis and response surface optimization.The solubility,water holding capacity,oil holding capacity and digestion characteristics of the obtained protein were investigated.［［Results］］ The optimal process conditions for the reverse micelle pre -extraction were obtained as follows:AOT mass concentration …

Go to article

The Effect Of Adding Honeysuckle Pollen On Dough Characteristics And Bread Quality, Shen Fei, Liang Xinhong, Tang Gaoqi, Jia Yanjie Feb 2025

The Effect Of Adding Honeysuckle Pollen On Dough Characteristics And Bread Quality, Shen Fei, Liang Xinhong, Tang Gaoqi, Jia Yanjie

Food and Machinery

［［Objective ］］ This study aimed to explore the effects of honeysuckle pollen applied to bread processing on dough properties,bread quality and anti -digestion properties.［［Methods ］］ The honeysuckle pollen was added to wheat flour at 0%,1%,2%,3%,4%,5% to make bread.The changes of the flour properties,gelatinization properties,bread volume,texture,sensory evaluation,health indexes and in vitro digestion characteristics of the mixed powder were then studied.［［Results］］ Adding honeysuckle pollen increased the water absorption rate of the mixed powder from 64.90% to 72.10%,and the gelatinization temperature of the mixed powder was significantly increased (P<0.05);When the amount of honeysuckle pollen added does not exceed 2%,the specific volume,elasticity and hardness of bread were not significantly affected,and the sensory score reached the highest value when the addition amount of the pollens was 2%.Moreover,the content of resistant starch in bread was significantly increased with the addition of the pollens (P<0.05).［［Conclusion ］］ Adding honeysuckle pollen to bread can improve its quality,enrich its nutritional content,and enhance its digestive resistance.

Go to article

First Prev Next Last