番茄红素和维生素E复合抗氧剂的抗衰老作用

利用果蝇、老龄大鼠为动物实验模型分别考察了番茄红素和维生素E复合抗氧剂对果蝇寿命、大鼠血清中超氧化歧化酶（SOD）活性和过氧化脂质（LPO）含量的影响。结果表明，该复合抗氧化剂能够明显延长果蝇的平均寿命和最高寿命；具有显著增强SOD活性及降低LPO的功能。提示该复合抗氧剂具有一定的抗氧化、延缓衰老的作用。     

番茄红素生理功能的动物实验评价

以果蝇生存模型、老龄大鼠模型、巴豆油致小鼠耳朵发炎模型及小鼠模型初步研究了番茄红素抗衰老、抗氧化、抗炎症和抗凝血的生理功能.与对照组相比,随番茄红素的摄入量增加,果蝇的平均寿命和最高寿命延长; 老龄大鼠体内过氧化物歧化酶(SOD)活性升高, 脂质过氧化物(LPO)水平降低;巴豆油致小鼠耳朵发炎程度降低;小鼠血液凝结时间延长.此结果表明,番茄红素可能具有一定的抗衰老、抗氧化、抗炎症和抗凝血的作用.     

复合抗氧化剂对小鼠脂质过氧化及果蝇生存期的影响

为探讨复合抗氧化剂 (碧萝芷 ○R 葡萄籽提取物 银杏叶提取物 )抗氧化、清除体内自由基和延缓衰老的动物学效应 ,根据受试物含量的多少将老龄昆明种小鼠分为低、中、高 3个剂量组 ,1个老龄对照组和 1个幼龄对照组 ,每组 17只。连续灌胃 90d ,分别采全血、血清 ,测定全血丙二醛(MDA)值和血清超氧化物歧化酶 (SOD)的活力。另选OregonK野生型黑腹果蝇 ,随机分为 4个试验组和 1个对照组 ,每组 4 0 0只 ,雌雄各半 ,分别给予不同剂量的受试物 ,每两天观察记录果蝇生存数和死亡数 ,直到果蝇全部死亡为止。然后计算出半数死亡天数 ,平均寿命和平均最高寿命。结果显示 :小鼠抗氧化试验高剂量组与老龄对照组比较有降低血中MDA和升高血清SOD活力的作用 ;果蝇生存试验中 ,0 0 6 %剂量组雄性果蝇与对照组比较平均寿命延长 ,半数死亡时间高 5d。因此 ,说明这种复合抗氧化剂具有抗氧化 ,清除体内自由基和一定的延缓衰老作用     

大豆胚轴与大豆异黄酮协同抗氧化作用的研究

对大豆胚轴与大豆异黄酮复合片剂中活性成分的协同抗氧化和延缓衰老作用进行了实验研究,结果显示,该复合片剂能显著降低受试动物血清MDA含量,提高血清SOD活性,并能明显延长实验果蝇的寿命,表明大豆胚轴与大豆异黄酮复合片剂具有显著的抗氧化活性和延缓衰老的保健作用。     

东北刺人参的抗氧化作用研究

对东北刺人参(ChiRenShen,CRS)体内外抗氧化及延缓衰老作用进行研究。优化微板法测定DPPH自由基清除率的条件,考察东北刺人参的体外抗氧化作用,同时以果蝇生物模型和小鼠为考察对象,测定不同浓度的刺人参对果蝇寿命相关行为学指标和力竭游泳实验小鼠丙二醛(malondialdehyde,MDA)含量和超氧化物岐化酶(superoxide dismutase,SOD)活力的影响。体外实验结果显示,微板法测定DPPH自由基清除率的最佳反应时间为30 min,反应体积为1∶1,刺人参水煎液DPPH自由基清除率的IC50值为0.829 mg/mL,阳性对照药VC的IC50值为0.0401 mg/mL;动物实验结果显示,东北刺人参可延长果蝇寿命,增加果蝇的子代数量,提高老年蝇的攀爬能力,提高老龄果蝇抗亚急性氧化损伤能力,并且可以降低MDA含量,提高SOD活力。东北刺人参具有体内外抗氧化及延缓衰老作用。     

根皮苷对由高脂导致果蝇氧化损伤的保护作用

目的:研究根皮苷对高脂导致氧化损伤的果蝇寿命及抗氧化能力的影响。方法:将2d龄果蝇随机分组,在高脂培养基下饲喂不同剂量(0、5、10mg/mL)的根皮苷,统计果蝇平均寿命,最高寿命及半数致死时间,分光光度计法测定25d果蝇超氧化物歧化酶(SOD)、过氧化氢酶(CAT)活性及丙二醛(MDA)含量,并与模型组进行比较。结果:根皮苷组果蝇平均寿命、最高寿命及半数致死时间均显著高于高脂模型组,且不同剂量组之间呈现量效关系;SOD、CAT活性随根皮苷剂量升高而升高,MDA随根皮苷剂量升高而降低。结论:根皮苷对高脂膳食所导致的果蝇氧化损伤具有保护作用,能够明显延长果蝇寿命,增强SOD和CAT活性,降低MDA含量,具有抗氧化的作用。     

人工培育蝉花孢梗束分级多糖的抗氧化活性及对果蝇寿命的影响

对人工培育的蝉花孢梗束采用不同浓度乙醇进行分级醇沉,对获得的分级多糖以DPPH自由基清除能力、还原力、铁离子螯合能力为指标进行了体外抗氧化活性分析;将各分级多糖按照1%的比例添加到野生黑腹果蝇基础培养基中,以不添加多糖饲喂的果蝇为对照组,以果蝇平均寿命、半数死亡时间和最高寿命为指标评价分级多糖对果蝇寿命的影响;以果蝇体内超氧化物歧化酶(superoxide dismutase,SOD)酶活力、丙二醛(malondialdehyde,MDA)含量为指标评价分级多糖的体内抗氧化活性。试验结果表明,蝉花孢梗束的各分级多糖均具有体外抗氧化活性,且多糖的抗氧化能力与其质量浓度呈正相关。其中P40、P60、P70的DPPH自由基清除活性较强,其EC50依次分别为0.278、0.326、0.385 mg/m L;P60、P70、P30的还原能力较强;P60、P70、P80的铁离子螯合能力较强。在果蝇寿命实验中,P60可显著提高雌雄果蝇的平均寿命、半数死亡时间和最高寿命(p0.05);P60分级多糖显著提高了雌、雄果蝇体内SOD酶的活性(p0.05),P70、P90分级多糖显著降低了雄果蝇体内MDA的含量(p0.05),其次是P60多糖,但各分级多糖对雌果蝇体内MDA含量的影响差异不显著。总之,蝉花孢梗束各分级多糖均具有抗氧化活性,P60分级多糖的活性相对最强。     

氯化三丁基锡对牡蛎抗氧化作用的影响

用不同浓度的氯化三丁基锡(TBTCl)对牡蛎作用96h后,测定牡蛎过氧化氢酶(Cat)、超氧化物歧化酶(SOD)的活性以及清除羟自由基(·OH)和抑制脂质过氧化(LPO)能力的变化。结果表明,随着TBTCl浓度的增加,牡蛎的Cat和SOD活性逐渐降低,抑制LPO能力逐渐降低,而对牡蛎清除·OH自由基的能力没有影响。     

萝卜叶乙醇提取物不同极性部位对果蝇寿命的影响

以萝卜叶为研究对象,经乙醇提取、不同极性有机溶剂依次萃取获得石油醚部位(Petroleum ether fraction,PERs)、氯仿部位(Chloroform,CRs)、乙酸乙酯部位(Ethyl acetate fraction,EARs)、水饱和正丁醇部位(Water saturated butanol,WBRs)和水部位(Aqueous fraction,AQRs),并考察各部位的总酚、总黄酮含量及总抗氧化活性。以果蝇为模式生物,研究萝卜叶乙醇提取物不同极性部位对其寿命及生殖活性的影响。结果表明,EARs的总酚((78.58±0.51) mg GAE/g dw)、总黄酮((244.40±1.00) mg RE/g dw)含量及抗氧化活性最高。不同极性部位均能延长果蝇的寿命,并提高其生殖活性,其中以EARs效果最佳。经饲喂高剂量(15 mg/kg) EARs后,果蝇的平均寿命延长22.98%、最高寿命延长27.27%、交配持续期延长39.75%、交配潜伏期缩短72.12%。各不同极性部位均能提高果蝇SOD活性和MDA含量,且EARs和WBRs均能提高果蝇CAT活性。以上结果表明,萝卜叶乙醇提取物的EARs和WBRs具有延长果蝇寿命的作用。     

褐变黑枸杞抗氧化作用的研究

为探究褐变黑枸杞对果蝇抗氧化作用,以果蝇为动物模型,在果蝇培养基中分别加入3mg/mL、12mg/mL褐变黑枸杞和红枸杞,检测其对果蝇寿命,超氧化物歧化酶(Superoxide dismutase,SOD)、过氧化氢酶(catalase,CAT)、丙二醛(malondialdehyde,MDA)等抗氧化酶活力及抗氧化相关基因表达的影响。结果表明:与正常组相比,褐变黑枸杞高剂量组果蝇的寿命明显延长(P<0.01),SOD和GSH-Px酶活力显著提高(P<0.05),MDA的含量显著降低(P<0.05),且和红枸杞组相比存在显著性差异(P<0.05);实时定量PCR结果显示:褐变黑枸杞能显著上调Cu-Zn SOD(SOD1)、Mn-SOD(SOD2)和CAT mRNA表达水平(P<0.05),MTH mRNA表达水平显著下调(P<0.05)。综上所述,褐变黑枸杞在体内具有很强的抗氧化活性,其作用机制可能是通过上调内源性抗氧化酶的表达,从而增强果蝇抗氧化能力,延缓果蝇衰老。     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

An internet compendium of analytical methods and spectroscopic information for monomers and additives used in food packaging plastics

An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Textural Properties of Cold-set Gels Induced from Heat-denatured Whey Protein Isolates

A 9% whey protein (WP) isolate solution at pH 7.0 was heat-denatured at 80°C for 30 min. Size-exclusion HPLC showed that native WP formed soluble aggregates after heat-treatment. Additions of CaCl2 (10–40 mM), NaCl (50–400 mM) or glucono-delta-lactone (GDL, 0.4–2.0%, w/v) or hydrolysis by a protease from Bacillus licheniformis caused gelation of the denatured solution at 45°C. Textural parameters, hardness, adhesiveness, and cohesiveness of the gels so formed changed markedly with concentration of added salts or pH by added GDL. Maximum gel hardness occurred at 200 mM NaCl or pH 4.7. Increasing CaCl2 concentration continuously increased gel hardness. Generally, GDL-induced gels were harder than salt-induced gels, and much harder than the protease-induced gel.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Occurrence of bisphenol-F-diglycidyl ether (BFDGE) in fish canned in oil

The levels of bisphenol-F-diglycidyl ether (BFDGE) were quantified as part of a European survey on the migration of residues of epoxy resins into oil from canned fish. The contents of BFDGE in cans, lids and fish collected from all 15 Member States of the European Union and Switzerland were analysed in 382 samples. Cans and lids were separately extracted with acetonitrile. The extraction from fish was carried out with hexane followed by re-extraction with acetonitrile. The analysis was performed by reverse phase HPL C with fluorescence detection. BFDGE could be detected in 12% of the fish, 24% of the cans and 18% of the lids. Only 3% of the fish contained BFDGE in concentrations considerably above 1mg/kg. In addition to the presented data, a comparison was made with the levels of BADGE (bisphenol-A-diglycidyl ether)analysed in the same products in the context of a previous study.     

Contribution of European research to risk analysis

The European Commission's, Quality of Life Research Programme, Key Action 1—Health, Food & Nutrition is mission-oriented and aims, amongst other things, at providing a healthy, safe and high-quality food supply leading to reinforced consumer confidence in the safety of European food. Its objectives also include the enhancing of the competitiveness of the European food supply. Key Action 1 is currently supporting a number of different types of European collaborative projects in the area of risk analysis. The objectives of these projects range from the development and validation of prevention strategies including the reduction of consumers risks; development and validation of new modelling approaches; harmonization of risk assessment principles, methodologies, and terminology; standardization of methods and systems used for the safety evaluation of transgenic food; providing of tools for the evaluation of human viral contamination of shellfish and quality control; new methodologies for assessing the potential of unintended effects of genetically modified (genetically modified) foods; development of a risk assessment model for Cryptosporidium parvum related to the food and water industries; to the development of a communication platform for genetically modified organism, producers, retailers, regulatory authorities and consumer groups to improve safety assessment procedures, risk management strategies and risk communication; development and validation of new methods for safety testing of transgenic food; evaluation of the safety and efficacy of iron supplementation in pregnant women; evaluation of the potential cancer-preventing activity of pro- and pre-biotic ('synbiotic') combinations in human volunteers. An overview of these projects is presented here.     

低温带皮菜籽粕微粉的不同粒级部分的功能特性

为研究低温带皮菜籽粕微粉的不同粒级部分的功能特性,以经低温脱脂的带皮菜籽粕为原料,经微粉碎后筛分成212~425μm、150~212μm和106~150μm的3个不同粒级的微粉样品,检测这些样品的吸水性、吸油性、乳化性和乳化稳定性、蛋白质体外消化率。结果表明:1 3个不同粒级的微粉样品之间的粗纤维含量存在显著差异,表明三者的结构组成成分有一定差异。23个微粉样品的乳化活性和乳化稳定性随粒度级别的减小而显著增加(P0.01)。33个微粉样品的蛋白质体外消化率随粒度级别的减小而显著增加(P0.01)。4不同粒级带皮菜籽粕微粉样品的吸水性与吸油性受其结构组成物质不同和粒度的双重影响,与粒度的相关性不明显。     

Microbiology of food taints

Fresh and processed foods are often spoilt by the presence of undesirable flavours and odours caused by microbial action. The aim of this paper is to review the current knowledge of microbiologically induced taints that occur in a wide range of foodstuffs, including meats, poultry, fish, crustaceans, milk, dairy products, fruits, vegetables, cereals and cereal products. Examples have been chosen where the compounds responsible for the taint have been identified and sufficient data obtained to demonstrate the involvement of microorganisms. However, in some cases the full identity of the causative organism may not have been elucidated. The types of microorganisms covered by this review include bacteria, fungi, yeasts, actinomycetes and cyanobacteria. Although cyanobacteria do not in general infect foods, their presence in aqueous systems and water supplies can lead to off-flavours in aquatic organisms and processed foodstuffs. Several examples of each of these processes are discussed. Wherever possible, the likely biosynthetic pathway used by the microorganism to produce the offending compound in a foodstuff is indicated.