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Articles 2281 - 2310 of 4759
Full-Text Articles in Food Processing
Effect Of Different Pretreatments Methods On The Product Quality Of Explosion Puffing Drying For Purple Potato Crisps, Wang Lan, Deng Bo, Deng Fangming
Effect Of Different Pretreatments Methods On The Product Quality Of Explosion Puffing Drying For Purple Potato Crisps, Wang Lan, Deng Bo, Deng Fangming
Food and Machinery
The objective was to investigate the effect of pretreatment methods on the characteristic of purple potato by explosion puffing drying. The effects were analyzed, from the slice thickness, concentration of citric acid solution, blanching time, freeze-thaw treatment and pre-drying time on moisture content, color difference, hardness, rehydration ratio and apparent density of explosion puffing drying purple potato. Results showed that the appropriate pretreatment conditions were as followed: slice thickness of 2 mm, color protection time by 0.2% citric acid solution for 20 min, water boiled at 100 ℃ for 1 min, freezing at -18 ℃ for 12 h. At room …
Study On The Influencing Factors Of Hardness Of Slim Acetate Fiber Filter Rod, Xu Ye, Sheng Peixiu, Zong Dongyue
Study On The Influencing Factors Of Hardness Of Slim Acetate Fiber Filter Rod, Xu Ye, Sheng Peixiu, Zong Dongyue
Food and Machinery
In order to investigate the hardness variation of slim acetate fiber filter rod (hereinafter referred to as slim filter rod) and improve the quality of slim filter rod, the influencing factors of the dosage of glycerol triacetate, the temperature of glycerol triacetate, the natural curing time of slim filter rod, the filling amount of acetate tow, the permeability of plug wrap paper, the circumference of slim filter rod and the pressure drop on the hardness of slim filter rod were studied. The results showed that the effect of the dosage of glycerol triacetate on the hardness of the slim filter …
Effect Of Edible Mushroom Polysaccharide On Human Gut Microbiome, Cheng Mengya, Yang Yalan, Yang Qiao, Feng Lulu, Huang Rengui, Zheng Lufei, Ren Jiali
Effect Of Edible Mushroom Polysaccharide On Human Gut Microbiome, Cheng Mengya, Yang Yalan, Yang Qiao, Feng Lulu, Huang Rengui, Zheng Lufei, Ren Jiali
Food and Machinery
Polysaccharide is one of the main bioactive compounds in these mushroom which had been generally studied to have the health-promoting properties of anti-oxidation, antitumor, anti-inflammatory, immunoregulation. With the heat wave of gut microbiome rising, how the edible mushroom polysaccharide affects human health through the gut microbiome has become the focus of attention. This review discussed the efficacy and structure of edible mushroom polysaccharides, the composition, distribution and function of human gut microbiome, and how the mushroom polysaccharides affect human health through regulating the gut microbiome. At the same time, preliminary suggestions for the follow-up study of edible mushroom polysaccharides were …
Progress On Main Virulence Factors And Pathogenic Mechanism Of Cronobacter Spp., Fei Peng, Yang Tongxiang, Chen Xi, Xiang Jinle, Zhao Shengjuan, Xu Yunfeng, Zhou Lianxin, Guo Ling, Kang Huaibin
Progress On Main Virulence Factors And Pathogenic Mechanism Of Cronobacter Spp., Fei Peng, Yang Tongxiang, Chen Xi, Xiang Jinle, Zhao Shengjuan, Xu Yunfeng, Zhou Lianxin, Guo Ling, Kang Huaibin
Food and Machinery
In this study, the role of major virulence factors in the pathogenic process of Cronobacter, including enterotoxin, outer membrane protein, gene Inv, and key enzyme RpfF were reviewed. Furthermore, the pathogenic mechanism was summarized from the following aspects, i. e. the adhesion of bacterial hair, the absorption ability of iron by Cronobacter, the utilization of sialic acid, the effects of biofilm on the protection, and the adhesion of Cronobacter, the effect of efflux system on the viability of Cronobacter in host gastrointestinal tract and desiccation resistance.
Progress In Research Of Flow Field Optimization In Quick Freezing Equipment, Zhu Yifan, Xie Jing
Progress In Research Of Flow Field Optimization In Quick Freezing Equipment, Zhu Yifan, Xie Jing
Food and Machinery
Quick freezing is an important technique for food preservation. The faster the freezing rate, the better the quality of frozen food after thawing. The greater the wind speed on the surface of the frozen product, the greater the heat exchange intensity and the faster the freezing rate. However, only increasing the fan speed will result in a decrease in fan efficiency and a decrease in flow field evenness, so the flow field needs to be optimized. The fan efficiency can be increased by setting the cone to the fan. The baffle can be arranged in the flow field to eliminate …
Research Progress Of Regenerated Protein Fibers, Yao Fei, Chen Fusheng
Research Progress Of Regenerated Protein Fibers, Yao Fei, Chen Fusheng
Food and Machinery
Regenerated protein fiber is a new type of green environmentally friendly material with excellent performance and wide application. It can be divided into two categories: regenerated plant protein fiber and regenerated animal protein fiber. This paper introduces the development of regenerated protein fiber, as well as the preparation, properties and application of soy protein, milk protein, zein and other raw materials for processing, and prospects for its future development.
Opportunities And Challenges Of Pulses In The Sustainable Development Of Diets, Tan Bin, Qiao Congcong
Opportunities And Challenges Of Pulses In The Sustainable Development Of Diets, Tan Bin, Qiao Congcong
Food and Machinery
As one kind of sustainable diets, pulses have their own advantages and developmental opportunities, combined with some problems. In this review, the necessity and development direction of sustainable dietary development were discussed, and the advantages and problems of pulses as one kind of sustainable diets, and the development direction of pulses foods were summarized.
Effect Of Three Reducing Sugars On Emulsifying Property And Structure Of Maillard Products Of Kidney Bean Protein, Lin Wei, Liu Xiaolan, Ren Jian, Gao Jian, Du Hong
Effect Of Three Reducing Sugars On Emulsifying Property And Structure Of Maillard Products Of Kidney Bean Protein, Lin Wei, Liu Xiaolan, Ren Jian, Gao Jian, Du Hong
Food and Machinery
The purpose of this study was to investigate the effect of sugars on the structural and emulsifying property of kidney bean protein modified by Maillard reaction. The results showed that the emulsifying activity and stability of kidney bean protein could be improved by Maillard reaction with glucose, fructose and lactose, and fructose was the best one. The emulsifying ability increased from 37.52 m2/g to 98.69 m2/g, and the emulsifying stability also increased from 16.88 min to 28.68 min; After Maillard reaction, the spatial structure of protein changed, which showed that the surface hydrophobicity increased, the content …
Optimization On Osborne Extracting Process For Mung Bean Albumin And Its Subunit Strip Determination, Zhang Shu, Wang Changyuan, Tan Zhaoyin, Feng Yuchao
Optimization On Osborne Extracting Process For Mung Bean Albumin And Its Subunit Strip Determination, Zhang Shu, Wang Changyuan, Tan Zhaoyin, Feng Yuchao
Food and Machinery
Taking the mung beans as raw materials, the Osborne classification method was used to extract albumin from mung bean. Based on the single factor test, using the L9 (34) orthogonal test, the effects were studied, from the extraction temperature, extraction time and ratio of material to liquid on the extraction rate of mung bean albumin. The subunit composition of mung bean albumin was analyzed by SDS-PAGE. The results showed that the optimal extraction process of mung bean albumin were: ratio of solid to liquid of 1∶10 (g/mL), extraction temperature of 45 ℃, extraction time of 150 min. …
Research On Production Process And Product Characteristics Ofnutritional Fermented Milk In Chickpea, Chen Xiajing, Liu Hongyu, Li Yanze, Wang Ying, Wang Changyuan, Yao Di
Research On Production Process And Product Characteristics Ofnutritional Fermented Milk In Chickpea, Chen Xiajing, Liu Hongyu, Li Yanze, Wang Ying, Wang Changyuan, Yao Di
Food and Machinery
Chickpeas and milk were used as raw materials, and the chickpea fermented milk was prepared by mixed strains of SL and LSB. The single factor and orthogonal experiment were used, and the processing conditions of chickpea fermented milk were optimized with sensory score. At the same time, the physical and chemical properties, rheological properties and nutritional composition of the product were determined, the shelf life of the product was determined by microbial index and sensory evaluation. The results showed that optimal conditions of fermented milk of SL strains were the immersing chickpeas time of 5 h, the inoculum doses of …
Optimization Of Extraction Process Of Mung Bean Polyphenols And Antioxidant Properties, Sheng Yanan, Wang Changyuan, Zhang Shu, Fu Tianxin, Feng Yuchao, Qin Haibo
Optimization Of Extraction Process Of Mung Bean Polyphenols And Antioxidant Properties, Sheng Yanan, Wang Changyuan, Zhang Shu, Fu Tianxin, Feng Yuchao, Qin Haibo
Food and Machinery
Response surface method (RSM) was used to optimize the extraction process of mung bean polyphenols and study its antioxidant activity. The results showed that the optimal extraction process was 1∶12 (g/mL), extracted at 46 ℃ for 1.6 h. The amount of polyphenol extracted under the control of these conditions was 11.74 mg/g. The rate of polyphenol superoxide anion free radical scavenging in mung bean was 58.5%, and that of the nitrite ion clearance was 26.0%. Therefore, it inclined that the polyphenols from mung bean had good antioxidant activity.
Effects Of Three Drying Methods On The Dryingcharacteristics And Quality Of Buckwheat, Zhang Yiwen, Zhang Yanliang, Wan Lin, Che Gang, Gao Ruili, Wang Hongchao
Effects Of Three Drying Methods On The Dryingcharacteristics And Quality Of Buckwheat, Zhang Yiwen, Zhang Yanliang, Wan Lin, Che Gang, Gao Ruili, Wang Hongchao
Food and Machinery
The buckwheat was dried by vibrating far infrared drying, drying in oven and drying in thin layer, and compared the drying characteristics and quality after drying to the buckwheat by the three kinds of drying methods. Result: The buckwheat had the shortest safe water time and the highest drying rate by vibrating far infrared drying. The drying time of thin layer was the longest and the drying rate was the lowest. In terms of quality analysis, vibrating far-infrared drying process had little effect on the appearance quality of buckwheat. The area shrinkage rate W of dried buckwheat was the smallest, …
Optimization Of Ultrasonic Assisted Enzymatic Extraction Of Dietary Fiber From Light Speckled Kidney Bean, Zhangn Yanli, Wang Ying, Wang Di, Zuo Zhaohang, Liu Shuting
Optimization Of Ultrasonic Assisted Enzymatic Extraction Of Dietary Fiber From Light Speckled Kidney Bean, Zhangn Yanli, Wang Ying, Wang Di, Zuo Zhaohang, Liu Shuting
Food and Machinery
Ultrasonic assisted complex enzyme (1.0% alkaline protease and 0.2% high temperature resistant alpha-amylase) was used to extract dietary fiber from milk white colored kidney bean residue after enzymolysis.The effect of ultrasonic conditions on the extraction rate of water-insoluble dietary fiber (IDF) and water-soluble dietary fiber (SDF) was studied.The results showed that the extraction rate of IDF and SDF reached 60.11% and 5.63% respectively, when extracted with 250 W of ultrasonic at 60 ℃ 25 min. There were characteristic absorption peaks in the infrared spectra of DF. The water holding capacity of SDF was 1.828 g/g higher than that of IDF, …
Optimization On Fermentation Technology Of Kidney Bean Enzyme, Wang Di, Wang Ying, Zhangn Yanli, Liu Shuting, Zuo Zhaohang
Optimization On Fermentation Technology Of Kidney Bean Enzyme, Wang Di, Wang Ying, Zhangn Yanli, Liu Shuting, Zuo Zhaohang
Food and Machinery
Lactic acid bacteria and yeast were used to prepare enzymes, and the single factor experiment of multiple strains was optimized to determine the inoculation sequence and fermentation time of the complex fermentation. Results: the optimal inoculation order was inoculated yeast first, and then lactic acid bacteria. The optimal compound fermentation condition was: inoculated with 0.20% yeast under the condition of bottling volume of 30 mL(250 mL) and pH 5.0, and shaking incubated at 30 ℃ for 24 h. Then 3.0% lactobacillus complex was inoculated (lactobacillus plantarum to lactobacillus acidophilus was 1∶1) and cultured at 37 ℃ for 24 h with …
Comparing Of Two Seperation Processes For Recovering Xylose Mother Liquor With Sequential Simulated Moving Bed Technology, Li Hongfei, Sun Daqing, Li Liangyu, Yu Wei, Zhang Liping
Comparing Of Two Seperation Processes For Recovering Xylose Mother Liquor With Sequential Simulated Moving Bed Technology, Li Hongfei, Sun Daqing, Li Liangyu, Yu Wei, Zhang Liping
Food and Machinery
The two kinds of sepatation process for the xylose mother liquor of xylose, arabia sugar and glucose was studied which used the sequential simulated moving bed (SSMB) chromatographic separation equipment. In the optimal separation conditions of the separation process for two components, the purity of xylose and arabia sugar reached 86.30% and 88.41%, and recovery rate reached 85.20% and 89.26%. During the separation process of the three components, the purity of xylose and arabia sugar reached 77.73% and 79.94%, and the recovery rate reached 82.00% and 87.00%, respectively. Xylose mother liquor recovery processing was very difficult, the problem can be …
Optimization Of Xylanase Production By A Neurospora Sitophilathrough Solid State Fermentation, Duan Rui, Deng Yongping, Liu Xiaolan, Zheng Xiqun, Jiang Huanxiao, Ma Rui
Optimization Of Xylanase Production By A Neurospora Sitophilathrough Solid State Fermentation, Duan Rui, Deng Yongping, Liu Xiaolan, Zheng Xiqun, Jiang Huanxiao, Ma Rui
Food and Machinery
Using vinegar as the main raw material to produce xylanase by solid-state fermentation of Neurospora sitophila. Using the activities of xylanase as indicators, the medium and culture conditions were optimized by single factor experiment and orthogonal experiment. Results: The medium consisted of 5 g of vinegar and 0.4 g of bean dregs. The initial pH of the medium was 5.5, 106 spores/Bottle of inoculum concentration and the solid-liquid ratio was 1∶3 (g/mL), and the culture medium was cultured at 28 ℃ for 3 d. The enzyme activity was 412.34 U/g under the optimized conditions, which was increased about 3.59 times …
Effects Of Glycosylation Modification On The Antioxidant Activity Of Casein-Enzymatic Hydrolysate, Zhao Yubin, Mu Qiuxia, Qu Liuqing, Cui Supin
Effects Of Glycosylation Modification On The Antioxidant Activity Of Casein-Enzymatic Hydrolysate, Zhao Yubin, Mu Qiuxia, Qu Liuqing, Cui Supin
Food and Machinery
In order to enhance the antioxidant activity of the casein hydrolysate, the enzymatic hydrolysate was modified by glycosylation with glucose, xylose and fructose, respectively. The effects of modification conditions on the antioxidant activity of the product were investigated under the mass ratio of enzymatic hydrolysate to sugar 1∶2. The results showed that the hydroxyl radical clearance rate reached the maximum at pH 7.0, which were 38.63% and 32.82%, respectively, and each was higher than the control. At pH 7.0, the reducing ability of the enzymatic hydrolysate was the strongest when modified by glycosylation with glucose or xylose. As the reaction …
Aerobic Acclimation Of Bifidobacterium Adolescentis And The Effect On Its Proliferation Of Different Oligosaccharides, Li Yanze, Chen Xiajing, Zhang Shiang, Jin Xin, Xu Lei, Yao Di
Aerobic Acclimation Of Bifidobacterium Adolescentis And The Effect On Its Proliferation Of Different Oligosaccharides, Li Yanze, Chen Xiajing, Zhang Shiang, Jin Xin, Xu Lei, Yao Di
Food and Machinery
In order to improve the situation on low number of living bacterium and the weak strain effect on Bifidobacterium adolescentis in fermented products, the anaerobic B. adolescentis was oxygen-resistant domesticated, by using anaerobic and aerobic alternating domesticated method, and the partial pressure of oxygen in the culture medium of B. adolescentis was gradually increased in the process of acclimation. The physiological characteristics before and after the domestication of B. adolescentis was determinated and the effects on its proliferation of the soybean oligosaccharides, xylooligosaccharide and oligomeric maltose were compared. The results showed that the sensitive degree to oxygen in B. adolescentis …
Optimization Of Extruded Process For Bean-Based Multigrain Rice Paste, Liu Shuting, Wang Ying, Shen Yan, Sun Yueru, Zuo Zhaohang
Optimization Of Extruded Process For Bean-Based Multigrain Rice Paste, Liu Shuting, Wang Ying, Shen Yan, Sun Yueru, Zuo Zhaohang
Food and Machinery
Taking bean dregs as the main raw material, compounding miscellaneous grains and homology of medicine and food to prepare soybean-based multigrain rice paste. The material addition amount, screw speed, and the temperature of the zone III barrel were used as response factors, and the gelatinization degree was the investigation index. On the basis of the single factor experiment, the optimal process conditions for the preparation of bean-based multigrain rice paste by the extrusion-expansion technique were obtained by Design-Expert 8.0.6 design test. The results showed that when the material addition amount was 12.5%, the screw rotation speed was 330 r/min, and …
Genetic Diversity Analysis Of Common Bean Germplasms Based On Ssr Molecular Markers, Xia Chunyang, Du Jidao, Han Yiqiang, Sun Haoyue, Li Ming, Wu Hongbin, Zhang Qi, Yu Shenglong
Genetic Diversity Analysis Of Common Bean Germplasms Based On Ssr Molecular Markers, Xia Chunyang, Du Jidao, Han Yiqiang, Sun Haoyue, Li Ming, Wu Hongbin, Zhang Qi, Yu Shenglong
Food and Machinery
The genetic diversity of 69 common bean germplasm resources was analyzed by SSR-PCR reaction system, and cluster analysis was carried out by UPGMA method. Seventeen pairs of SSR markers were detected and 55 allelic mutation loci were obtained, ranging from 2 to 5, with an average of 3.24 markers per pair. Seventeen pairs of primers had 17 polymorphic loci with 100% polymorphism. According to the cluster analysis results, the genetic similarity coefficient (GS) of the material ranged from 0.392 to 0.963, with an average of 0.659. 69 kinds of the beans seeds were divided into four groups at the genetic …
Functional Properties And Subunits Properties Of Oat Protein Isolate Under Different Ph And Ionic Strength, Wang Meiyu, Wang Yu, Chen Zhenjia, Yan Zhou, Liu Longlong
Functional Properties And Subunits Properties Of Oat Protein Isolate Under Different Ph And Ionic Strength, Wang Meiyu, Wang Yu, Chen Zhenjia, Yan Zhou, Liu Longlong
Food and Machinery
Oat protein isolate (OPI) was extracted from oat. The solubility, foaming properties, emulsifying activity and subunits properties of OPI under different pH and ionic strength were studied. The results showed that，at pH 5.0~6.0, OPI has the lowest solubility, the lowest foaming, the highest foam stability, and under alkaline conditions higher emulsification and emulsion stability. Acidic conditions of pH 2.0 and 3.0 cause partial hydrolysis of soluble OPI peptide chains, forming a subunit between 31.0 to 43.0 kDa. No significant difference was found under the alkaline conditions. The solubility was the lowest when the NaCl concentration was 0.05 mol/L, and The …
Improved Design And Test Of A Small Twin-Screw Press In Low Temperature, Cao Meili, Zhang Yonglin, Li Shilong, Gan Weirui
Improved Design And Test Of A Small Twin-Screw Press In Low Temperature, Cao Meili, Zhang Yonglin, Li Shilong, Gan Weirui
Food and Machinery
The oil extracted by the low temperature twin-screw press is healthy. The structure of the low temperature twin-screw press is big and complicated, so it is not suitable for the rural market. In order to improve the quality of the oil for the peasants, a new small low temperature twin-screw press is improved and designed based on the large and media presses, which was composed of the srews, pressing and shearing rings. The shearing rings were new elements, which could shear the oilseed, increase the pressure and speed up the extrusion of the oil. The number and location of the …
Study On Antithrombotic Effect And Mechanism Of Lemon Juice Powder, Xu Congyue, Lin Kuan, Li Chaoying, Ru Qin
Study On Antithrombotic Effect And Mechanism Of Lemon Juice Powder, Xu Congyue, Lin Kuan, Li Chaoying, Ru Qin
Food and Machinery
The acute blood stasis rat model was made by injecting norepinephrine, then rats stayed in ice water bath for 4 mins. Whole blood viscosity (WBV), erythrocyte sedimentation rate(ESR), coagulation parameters, 6-keto prostaglandin F1α (6-KETO-PGF1α), thromboxane B2 (TXB2), endothelial nitric oxide synthase (eNOS) and endothelin-1 (ET-1) were measured. Results: Model group significantly up WBV and ESR level, APTT, PT, TT were decreased whereas FIB content was increased very significantly in rats of the model group, meanwhile the 6-keto-PGF1α and eNOS level were lower and TXB2 and ET-1 level were higher. Lemon juice powder groups might down WBV …
Protective Effects Of Alcohol Extraction From Peony Stamen On H2O2-Induced Damage In Huvec, Luo Lei, Guan Ningning, Xiang Jinle, Zhu Wenxue
Protective Effects Of Alcohol Extraction From Peony Stamen On H2O2-Induced Damage In Huvec, Luo Lei, Guan Ningning, Xiang Jinle, Zhu Wenxue
Food and Machinery
The main components of the alcohol extraction from peony stamen was analyzed by high performance liquid chromatography. H2O2 induced human umbilical vein endothelial cells (HUVEC) cells to establish a damage model to study the protective effect of peony flower extract. Results: the alcohol extraction from peony stamen mainly contain three monomers, namely rutin, quercetin and paeoniflorin, with contents of 44.25%, 15.50% and 17.00%, respectively. The alcohol extraction from peony stamen can reduce the content of MDA in cells and culture medium, increase the activities of SOD, GPX and GSH content in the calls. The alcohol extraction of …
Optimization On Pre-Fermentation Process Of Black Bean Douchi Fermented By Bacillus Subtilis Natto, Zhang Qi, Zhu Dan, Niu Guangcai, Wei Wenyi, Zhao Jing, Wu Yue
Optimization On Pre-Fermentation Process Of Black Bean Douchi Fermented By Bacillus Subtilis Natto, Zhang Qi, Zhu Dan, Niu Guangcai, Wei Wenyi, Zhao Jing, Wu Yue
Food and Machinery
Taking the black bean as the main raw material, the total polyphenol content and DPPH radical scavenging rate as the indexes, the single factor experiment and orthogonal experiment design were used to optimize the pre-fermentation conditions of black bean douchi made by bacillus subtilis natto. The results showed that the optimum fermentation conditions were as follows: fermentation time was 4 d, fermentation temperature was 39 ℃, inoculation amount of bacillus subtilis natto was 2.5 g/100 g·black bean. Under this condition the total polyphenol content of black bean douchi was 4.24 mg/g, and the DPPH radical scavenging rate was 79.86%, which …
Study On Antioxidant Activities Of Various Solvent Polyphenol Extracts From Black Soybean Seed Coat, Ren Manni, Wang Cuntang, Tang Xuhua, Sun Peng, Gao Zengming
Study On Antioxidant Activities Of Various Solvent Polyphenol Extracts From Black Soybean Seed Coat, Ren Manni, Wang Cuntang, Tang Xuhua, Sun Peng, Gao Zengming
Food and Machinery
Black soybean seed coat were extracted using three solvent systems: 70% acetone, ethanol and methanol. The extracts were tested for their total phenolic content, total flavonoid content and antioxidant activities. The results showed that the extracts with acetone as the extraction agent had the highest yield［(11.23±0.005) g/100 g］, and the extracts had the highest total phenol content of (845.32±21.35) mg/g and total flavonoids content of (63.72±2.35) mg/g. Meanwhile, IC50 of acetone extract on DPPH free radical and ABTS free radical were (0.059±0.005) mg/mL and (0.057±0.004) mg/mL, respectively. The antioxidant activities were lower than ascorbic acid but higher than methanol …
Effects Of Non-Digestible Oligosaccharides And Their Combinations On The Immunomodulation Of Mice, Wang Hui, Qin Cuili, Gong Qiang, Niu Mingfu, Zhao Siqi, Xi Zhenjun
Effects Of Non-Digestible Oligosaccharides And Their Combinations On The Immunomodulation Of Mice, Wang Hui, Qin Cuili, Gong Qiang, Niu Mingfu, Zhao Siqi, Xi Zhenjun
Food and Machinery
To investigate the immunomodulatory effects of the three non-digestible oligosaccharides, fructooligofructose, xylooligosaccharide and galactooligosaccharide, and their combinations on mice,140 BALB/c female mice were randomly divided into 7 groups in this experiment, including blank control group, FOS group, XOS group and GOS group, XOS and GOS group, XOS and FOS group, FOS and GOS group. Each group was intragastrically administered at a dose of 400 mg/kg once a day for 15 days. The immunomodulatory effects of different non-digested oligosaccharides and their combinations on mice were evaluated by measuring immune organ index, macrophage phagocytosis, serum hemolysin level, DTH delayed type hypersensitivity, and …
Paederia Scandens Granules Of Intervention In Rat Liver Fibrosis Model Experimental Study On Tgf-Β1 / Smad Pathway, Yuan Yong, Lv Chuanzhu
Paederia Scandens Granules Of Intervention In Rat Liver Fibrosis Model Experimental Study On Tgf-Β1 / Smad Pathway, Yuan Yong, Lv Chuanzhu
Food and Machinery
Thirty rats were randomly divided into normal control group (group A), non-paederia scandens treatment model group (group B) and paederia scandens treatment model group (group C). The expression of mRNA of TGF-β1, Smad3 and Smad7 was detected by real-time quantitative fluorescence method after 8 weeks. The results showed that, according to the ELISA data of interleukin-1β (IL-1β), interleukin-6 (IL-6) and tumor necrosis factor-α (TNF-α), the difference between group C and group A was extremely significant (P<0.01), which is the same as between group B and group A, and that the difference between group C and group B was significant (P<0.05). The difference between group B and group A was extremely significant (P<0.01). After treatment with paederia scandens, the expression of TGF-β1 mRNA was significantly inhibited, the difference between group C and group A was significant (t=2.245, P<0.05), and the difference between group C and group B was extremely significant (t=1.142, P<0.01). After treatment with Paederia scandens, the expression of Smad3 mRNA was significantly inhibited, the difference between group C and group A was significant (t=2.149, P<0.05), and the difference between group C and group B was extremely significant (t=1.206, P<0.01). Afterwards, the expression of Smad7 mRNA was increased, the difference between group C and group A was significant (t=2.201, P<0.05), and the difference was significant between group C and group B (t=1.007, P<0.01). Paederia scandens can inhibit the expression of TGF-β1 mRNA, decrease the expression of Smad3 mRNA, and increase the expression of Smad7 mRNA. It is shown in our study that in the mechanism of liver fibrosis, there exists a linear channel effect of Smad3 mRNA-(TGF-β1 mRNA)-Smad7 mRNA.
Principal Component And Cluster Analyses Of Volatile Components In Different Hops Wines, Duan Lili, Ji Derong, Zhou Lingjie, Yang Xiaoyi, Tang Julian
Principal Component And Cluster Analyses Of Volatile Components In Different Hops Wines, Duan Lili, Ji Derong, Zhou Lingjie, Yang Xiaoyi, Tang Julian
Food and Machinery
In order to study the difference between four different varieties of hops wine, the aroma components of four hops(HLA, JKA, KSKTA and XMA) wine were detected by headspace solid-phase micro extraction (HS-SPME) combined with gas chromatography-mass spectrometry(GC-MS). The results showed that the species of aroma volatile substances in hop wine was increased by adding KSKTA, JKA and XMA.Different hos increase different aroma components. The results of PCA showed that HLA, KSKTA and XMA had the same characteristic aroma substances. The hops wine was clustered into two groups by clustering analysis. In the first group, there were HLA,KSKTA and XMA, while …
Nutritional Quality Analysis And Representative Indexes Of Melon, Yan Qiaoli, Zhang Yanming, Tao Yongxia, He Weizhong, Wang Cheng
Nutritional Quality Analysis And Representative Indexes Of Melon, Yan Qiaoli, Zhang Yanming, Tao Yongxia, He Weizhong, Wang Cheng
Food and Machinery
The aim of this study was to screen the representative indexes of melon nutritional quality and identify the nutritional quality characteristics of different varieties of melon. Based on the data of 18 nutritional quality indexes of melon, the principal component analysis (PCA) was used to select the representative indexes of melon quality. The results showed that the loading values of ash, fat, VB1, niacin, tartaric acid, sucrose, total sugar, soluble solids and total acid in the corresponding principal components of the 18 indexes were relatively high, which could better reflect the overall variation of the data. The 13 …