奇可力多糖抗肿瘤作用的实验研究

目的：探讨奇可力多糖(CPS)抗肿瘤作用并初步探讨其抗肿瘤机制，为其临床应用提供实验室依据。方法：将接种肿瘤后的小鼠随机分为5组，每组10只小鼠，雌雄各半，给药10D，停药后24h处死动物，称鼠体重，剥离小鼠右腋下皮下组织，摘出肿瘤，称瘤重，测定生化指标。结果：对肉瘤(S180)、肝癌(Hep)、胃癌(MFC)细胞荷瘤小鼠肿瘤生长具有明显的抑瘤作用，其中对S180作用显著，较低剂量即可显示明显作用；延长S180荷瘤鼠生存时间；同时可增加吞噬指数a、廓清指数K及胸腺系数；对体外淋巴细胞转化功能亦有增强作用。结论：CPS具有明显抗肿瘤活性。     

甜瓜藤有效部位抗肿瘤作用的动物实验研究

目的：探讨甜瓜藤有效部位（MVEP，melon vines effective part．）抗肿瘤作用并初步探讨其抗肿瘤机制，为其临床应用提供实验室依据。方法：将接种肿瘤后的小鼠随机分为5组，每组10只小鼠，雌雄各半，给药10d，停药后24h处死动物，称鼠体重，剥离小鼠右腋下皮下组织，摘出肿瘤，称瘤重，测定生化指标。结果：对肉瘤（S180）、肝癌（Hep）、胃癌（MFC）细胞荷瘤小鼠肿瘤生长具有明显的抑瘤作用，其中对S。so作用显著，较低剂量即可显示明显作用；延长S180荷瘤鼠生存时间；同时可增加吞噬指数a、廓清指数k及胸腺系数：对体外淋巴细胞转化功能亦有增强作用。结论：MVEP具有明显抗肿瘤活性。     

植物甾醇乙酸酯和植物留醇油酸酯抗肿瘤作用初探

该研究目的:研究植物甾醇乙酸酯(PSA)和植物甾醇油酸酯(PSO)抗肿瘤作用。方法:以S180荷瘤小鼠为模型,腹腔注射10 mg／kg·d、50 mg／kg·d剂量的PSA和PSO,9 d后分别计算胸腺指数、脾指数、抑瘤率,测定小鼠红细胞过氧化氢酶活力(CAT)。结果:PSA和PSO组能明显抑制移植性S180肿瘤生长,使荷瘤小鼠CAT活性提高至正常水平;与环磷酰胺药物组比较,PSA和PSO组增加荷瘤小鼠免疫器官重量,没有阻碍动物生长现象发生。结论:PSA和PSO对S180荷瘤小鼠肿瘤生长具有一定抑制作用。     

叶瓜参多肽对S180荷瘤小鼠抑瘤作用的研究

目的:研究叶瓜参多肽对S180荷瘤小鼠的抗肿瘤作用。方法:SPF级昆明种小鼠通过皮下注射接种S180肉瘤细胞后随机分为5组,即模型对照组、叶瓜参多肽不同剂量组和阳性对照组,另设空白对照组,叶瓜参多肽剂量分别为45、85、170 mg/kg,连续灌胃10 d后处死动物,剥离肿瘤、胸腺、脾脏,计算抑瘤率与胸腺、脾脏指数,病理切片观察肿瘤组织结构及细胞生长。结果:叶瓜参多肽对小鼠S180肿瘤细胞具有显著抑制作用,低、中和高浓度组对肿瘤抑制率分别为35.58%、58.33%和7.39%,与模型对照组比较,中剂量组抑瘤率有极显著差异(p0.01),低、高剂量组有显著差异(p0.05);与空白对照组比较,低、中、高剂量组的脾脏指数和胸腺指数无统计学差异。结论:叶瓜参多肽通过降低肿瘤细胞的活性,降低肿瘤细胞的生长繁殖速度,从而达到抑制肿瘤的效果。     

红松松塔多酚对S180荷瘤小鼠抗肿瘤及免疫活性

目的:研究红松松塔多酚40%乙醇洗脱物PPP-40对S180荷瘤小鼠体内抗肿瘤及免疫调节作用。方法:首先建立S180实体瘤模型,连续灌胃PPP-40为10 d。然后,对小鼠抑瘤率、肿瘤细胞周期、脾脏指数及脾淋巴细胞增殖能力进行分析。结果:实验表明PPP-40中剂量(150 mg/kg)能够显著抑制肿瘤细胞生长(抑瘤率:48.29%,p0.01),促进肿瘤细胞周期阻滞在G0/G1和G2/M;且能显著提高小鼠脾脏指数(3.29±0.26,p0.01)及脾淋巴细胞增殖能力(p0.01)。结论:这些结果表明PPP-40是一种天然抗肿瘤药剂,对S180荷瘤小鼠具有显著的抗肿瘤作用(p0.01),其抗肿瘤机制和肿瘤细胞周期阻断及小鼠免疫活性的提高有关。     

海洋真菌多糖YCP对荷瘤小鼠的抗肿瘤作用

研究海洋真菌多糖YCP对小鼠移植瘤的抑瘤作用和对小鼠免疫功能的影响。采用ICR小鼠S180、Heps移植性肿瘤，C57BL／6小鼠Lewis移植性肿瘤和BALB／cA裸小鼠人肺癌A-549移植性肿瘤实验方法，检测受试药物对荷瘤小鼠的抑瘤作用，以荷瘤小鼠的血清半数溶血值（HC50）及吞噬指数K及吞噬系数α值等为指标，观察药物对荷瘤小鼠免疫功能的影响，与空白对照组相比，YCP（9，3mg／kg）静脉注射（iv）对小鼠移植瘤肝癌实体型（Heps）、肉瘤180（S180）、Lewis肺癌的肿瘤生长具有明显的抑制作用（P〈0．01）．YCP（9，3mg／kg）可显著提高S180荷瘤小鼠的吞噬指数K和血清半数溶血值HC50（P〈0．0l，P〈0．05）．YCP对ICR小鼠S180、Heps移植性肿瘤，C57BL／6小鼠Lewis移植性肿瘤具有明显的抗肿瘤活性，YCP可显著提高S180荷瘤小鼠的免疫功能。     

脆江蓠多糖体内抗肿瘤活性及其作用机制

目的：研究脆江蓠多糖（Gracilaria chouae polysaccharides,GLP）的体内抗肿瘤活性。方法：以GLP为受试物,考察其对S180肉瘤荷瘤小鼠的抗肿瘤活性,同时通过测定小鼠机体免疫系统各项生化指标,初步探讨GLP的抗肿瘤作用机制。结果：GLP对S180荷瘤小鼠具有较强的抑瘤活性,当小鼠的GLP腹腔注射剂量为100 mg/（kg•d）（以体质量计）时,抑瘤率达到34.75%,高于中剂量灌胃组（200 mg/（kg•d））的抑瘤率（31.35%）。同时,S180荷瘤小鼠免疫器官指数极显著增大（P＜0.01）,GLP还激活了S180荷瘤小鼠淋巴细胞的增殖分化,S180荷瘤小鼠白细胞介素-2（interleukin-2,IL-2）、干扰素-γ（interferon-γ,IFN-γ）水平极显著上升（P＜0.01）,IL-10水平极显著下降（P＜0.01）,GLP对免疫系统显示出较好的保护作用。结论：GLP具有较强的抗肿瘤活性,且腹腔注射给药效果优于灌胃给药。GLP对小鼠机体免疫调节作用可能是其抗肿瘤作用的主要机制之一。     

葛仙米藻胆蛋白和藻蓝蛋白对S180荷瘤小鼠肿瘤生长的影响及其作用机制

目的:对人工养殖的葛仙米藻胆蛋白和藻蓝蛋白在S180荷瘤小鼠肿瘤生长的影响及作用机制研究。方法:通过考察S180荷瘤小鼠肿瘤体积、小鼠脏器指数和肿瘤组织切片观察,对葛仙米中藻胆蛋白、藻蓝蛋白的体内抗肿瘤活性进行评价,并初步研究了其作用机制。结果:体内抗肿瘤作用结果显示,葛仙米藻胆蛋白12.5、25、50 mg/kg剂量组对小鼠肉瘤S180的抑瘤率分别为11.19%、20.14%、37.65%。葛仙米藻蓝蛋白12.5、25、50 mg/kg剂量组对小鼠肉瘤S180的抑瘤率分别为19.74%、35.00%、52.06%。藻蓝蛋白能够明显促进抑癌蛋白P53和促凋亡蛋白Bax的表达,抑制凋亡抑制蛋白Bcl2的表达。结论:葛仙米藻蓝蛋白高剂量组可显著减少S180肉瘤细胞的增殖,葛仙米藻蓝蛋白低、中剂量和葛仙米藻胆蛋白高剂量也有一定的抑制作用,人工养殖的葛仙米中藻胆蛋白和藻蓝蛋白具有较好的体内抗肿瘤活性。     

狗枣猕猴桃多酚对S180荷瘤小鼠抗肿瘤实验研究

观察狗枣猕猴桃多酚的体内抗肿瘤作用。小鼠腋下注射S180实体瘤模型,建立荷瘤小鼠模型,然后灌胃狗枣猕猴桃多酚,连续灌胃10 d,观察荷瘤小鼠肿瘤生长状况及对小鼠免疫系统的影响。狗枣猕猴桃多酚具有明显的抗肿瘤作用,能够抑制肿瘤细胞的生长,并且延长荷瘤小鼠的存活时间;能够显著增强脾脏T淋巴细胞的增殖能力。食用狗枣猕猴桃具有一定的抗肿瘤作用,其作用机制可能是通过增强机体的免疫系统功能来实现。     

黄酒多糖对S180荷瘤小鼠肿瘤抑制及免疫增强作用

研究黄酒多糖对S180荷瘤小鼠肿瘤抑制及免疫增强作用。随机分成正常空白组(Control)、阴性对照组(生理盐水组,NC)、阳性对照组(环磷酰胺组,CY)、高、中、低剂量组(HCRWP、MCRWP、LCRWP),每组10只。接种小鼠S180肿瘤腹水24h后,每天灌胃0.01m L/g,连续灌胃10d,其中Control和NC分别以等量生理盐水代替。空腹称重并脱臼处死小鼠,测定免疫器官指数和抑瘤率,并采用免疫组化法检测S180瘤组织中Ki-67和Cyclin D1的含量。结果黄酒多糖可以明显增加S180荷瘤小鼠脾指数和胸腺指数,抑瘤率随黄酒多糖剂量的增加而增加;并且能阻碍Ki-67和Cyclin D1表达,抑制肿瘤细胞生长。由此说明,在实验范围内,各剂量黄酒多糖均能改善荷瘤小鼠的免疫功能,抑制肿瘤增殖。     

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.     

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.     

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.     

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.