3种发酵乳制品对斑马鱼解酒保肝作用研究

以斑马鱼为模型，研究3种发酵乳制品的解酒保肝作用，为进一步开发其保健功能提供实验依据。使用受精后5 d斑马鱼，1%无水乙醇处理1 h构建兴奋期醉酒模型；使用受精后3 d斑马鱼，1.8%无水乙醇处理27 h构建酒精性肝损伤模型。分别使用常温酸奶、低温酸奶、冷冻酸奶冰淇凌及阳性药（美他多辛）处理两种模型斑马鱼，分析总运动距离、肝脏面积、肝脏明亮度、卵黄囊吸收延迟面积。结果表明，与对照组比较，模型组总运动距离、肝脏面积、卵黄囊吸收延迟面积明显增加（P<0.05），肝脏明亮度明显减小（P<0.05）；与模型组比较，常温酸奶总运动距离明显减小（P<0.05）,3种发酵乳制品的肝脏面积明显减小（P<0.001），低温酸奶组肝脏明亮度明显增高（P<0.05），冷冻酸奶冰淇凌组卵黄囊吸收延迟面积明显减小（P<0.05）。3种发酵乳制品均具有肝保护作用，其中常温酸奶具有解酒作用。     

亚麻籽油对小鼠免疫功能的影响

分别以0.15、0.05、0.025 g/mL的亚麻籽油作为高、中、低剂量组,按10 mL/（kg·d）给予小鼠30 d灌胃试验,分析测定小鼠体重、脏体比（胸腺指数、脾指数）、细胞免疫功能（小鼠淋巴细胞转化试验,迟发型变态反应试验）、体液免疫功能（抗体生成细胞试验,血清溶血素测定试验）、单核-巨噬细胞功能（碳廓清试验,腹腔巨噬细胞吞噬鸡红细胞试验）和NK细胞活性,以考察亚麻籽油对小鼠免疫功能的影响。结果表明：亚麻籽油对小鼠的体重、脏体比、血清溶血素以及单核-巨噬细胞功能无显著影响（P＞0.05）;与对照组比较,中剂量组和高剂量组能够显著提高小鼠的细胞免疫功能（淋巴细胞转化,迟发型变态反应）和NK细胞活性（P＜0.05）。研究结果说明亚麻籽油对小鼠具有增强免疫力的功能。     

阿魏侧耳胞外多糖对荷瘤小鼠免疫能力的影响

通过皮下注射小鼠腹水瘤细胞构建荷瘤小鼠模型,灌胃法给药,采用血液分析仪、细胞培养、酶联免疫吸附等设备和方法测定血液中白细胞和淋巴细胞数量、腹腔巨噬细胞吞噬能力、脾淋巴细胞增殖能力、免疫器官指数、血浆中肿瘤坏死因子-α含量等来研究阿魏侧耳胞外多糖对荷瘤小鼠免疫功能的调节作用。结果显示：与荷瘤对照组相比,灌胃100、200 mg/kg的阿魏侧耳胞外多糖可显著降低荷瘤小鼠瘤体质量（P＜0.05）、提高血液中白细胞和淋巴细胞数量（P＜0.05）、促进脾淋巴细胞的增殖（P＜0.05）,增加免疫器官指数（P＜0.05）和血浆中肿瘤坏死因子-α的含量（P＜0.05）;灌胃200 mg/kg的阿魏侧耳胞外多糖可以显著增强荷瘤小鼠腹腔巨噬细胞吞噬能力（P＜0.05）。因此,一定浓度的阿魏侧耳胞外多糖可提高荷瘤小鼠的免疫能力。     

冬虫夏草促进PM2.5超细颗粒物排出的作用和机制探讨

目的:考察冬虫夏草对体内PM2.5超细颗粒物排出的影响和机制探讨。方法:对斑马鱼卵黄囊内注射纳米活性炭颗粒制备斑马鱼PM2.5超细颗粒物排出模型,分别给予培植冬虫夏草和野生冬虫夏草干预后,观察其对纳米颗粒从斑马鱼体内排出进入肠道的影响;采用静脉注射给予纳米活性炭建立斑马鱼PM2.5超细颗粒物吞噬模型,分别给予培植冬虫夏草和野生冬虫夏草干预后,观察其对斑马鱼巨噬细胞吞噬PM2.5能力的影响;使用静脉注射墨汁的方法,测试培植冬虫夏草和野生冬虫夏草对小鼠巨噬细胞吞噬功能的影响。结果:与模型组比较,培植冬虫夏草20、60μg/mL和野生冬虫夏草60μg/mL均具有显著的促进纳米颗粒排出进入肠道的作用(P0.05或P0.01);与模型组比较,培植冬虫夏草6、20、60μg/mL组和野生冬虫夏草60μg/mL吞噬了纳米活性炭的巨噬细胞数量均显著增加(P0.05或P0.01);与正常对照组比较,培植冬虫夏草200、600、1800 mg/kg组和野生冬虫夏草600、1800 mg/kg组均能显著增加小鼠的吞噬指数(P0.05或P0.01)。结论:培植冬虫夏草和野生冬虫夏草均具有促进PM2.5超细颗粒物排出的作用,其机制可能与增强巨噬细胞吞噬功能有关。     

沙棘Vp粉的制备及增强免疫功能研究

目的：研究沙棘Vp粉增强免疫功能的作用。方法：将沙棘原汁通过高温瞬时灭菌和喷雾干燥等技术制得沙棘Vp粉,分别采用全自动氨基酸分析仪和高效液相色谱法检测沙棘Vp粉中氨基酸以及水溶性维生素的含量。利用环磷酰胺腹腔注射造成免疫力低下小鼠实验模型,实验分组为正常对照组、模型组、黄芪精阳性对照组、沙棘Vp粉低、高剂量组。分别检测小鼠胸腺指数、脾脏指数、全血分析、巨噬细胞吞噬功能、血清溶血素水平和脾细胞增殖能力等指标。结果：沙棘Vp粉含有多种人体必需氨基酸,且VC含量高达（18 266.4±201.1）mg/kg。沙棘Vp粉（1.0、2.0 g/kg）能不同程度地提高小鼠胸腺指数、脾脏指数（P＜0.01）;增加白细胞数量,降低淋巴细胞比例（P＜0.05）;增强小鼠单核-巨噬细胞的吞噬系数（P＜0.01）和血清溶血素水平（P＜0.01）;提高脾淋巴细胞的转化能力。结论：沙棘Vp粉具有明显增强小鼠免疫力的作用。     

榆耳发酵液多糖对小鼠免疫功能的影响

为了探讨榆耳发酵液多糖对小鼠免疫功能的影响,用1、5和20mg/d的发酵液多糖饲喂小鼠后,测定了脾脏指数、血清溶血素水平、巨噬细胞吞噬率、T淋巴细胞转化率及CD4+/CD8+比值.结果表明,与水对照组相比,低、中、高三个剂量对脾脏指数均无影响;低剂量组可显著提高巨噬细胞吞噬率(p ＜0.01)和T淋巴细胞转化率(p＜0.05);中、高剂量组对血清溶血素水平、巨噬细胞吞噬率、T淋巴细胞转化率及CD4+/CD8+比值等四项免疫指标有显著(p＜0.05)或极显著(p＜0.01)增高.说明榆耳发酵上清液多糖对小鼠具有良好的免疫增强功效.     

一种含有牡蛎肽保健酒的功能评价

以牡蛎肽为主要原料,辅以枸杞、黄芪、杜仲和西洋参,研制出一种含有牡蛎肽的保健酒,并对其保健功能进行评价。缓解体力疲劳功能评价结果表明,该保健酒低剂量组能显著延长小鼠负重游泳时间（P＜0.05）,低剂量组和中剂量组均能显著降低运动后血清尿素氮含量（P＜0.05）,增加小鼠肝糖原储备（P＜0.05）。增强免疫力功能评价结果表明,该保健酒对小鼠的体质量、脾脏指数及肝脏指数均无显著影响（P＞0.05）。低剂量和中剂量组的保健酒均能显著提高小鼠脾淋巴细胞的转化率和半数溶血值（HC50）（P＜0.05）,并对小鼠腹腔单核巨噬细胞功能有显著提高的作用（P＜0.05）。根据评价标准,判定该保健酒具有缓解体力疲劳和增强免疫力的作用。     

白酒对小鼠机体免疫功能的调节作用

通过计算脾指数与胸腺指数、腹腔巨噬细胞吞噬鸡红细胞实验,三硝基氯苯（PC）诱导迟发性变态反应试验和血清溶血素测定,分别观察迎玺牌＂硬是好＂酒对小鼠免疫器官重量、腹腔巨噬细胞功能、细胞免疫功能和体液免疫功能的影响。结果表明,酒样20 mL（成品）/kg和40 mL（成品）/kg能显著升高脾指数与胸腺指数,提高巨噬细胞吞噬功能,降低小鼠耳廓肿胀度（P〈0.05）,升高血清溶血素含量（P〈0.01）。     

基于斑马鱼生物模型评价青钱柳的降糖作用

该研究以5 dpf斑马鱼为对象,系统研究了其对葡萄糖（GLU）和四氧嘧啶（ALX）耐受性的影响,研究了GLU与ALX联合建立糖尿病斑马鱼生物模型的可行性和有效性。以此为基础,研究了斑马鱼对青钱柳（CP）的耐受性并指导开展了CP的降糖作用评价。结果发现,以10 mg/mL GLU与3.60或7.20 μg/mL ALX联合诱导24 h,可显著增加斑马鱼GLU值,分别增加了51.52%（p<0.05）和68.32%（p<0.05）。经200、400和800 μg/mL阿卡波糖治疗处理后斑马鱼GLU值分别降低了27.28%、33.69%和38.75%,差异均显著（p<0.05）,表明以10 mg/mL GLU与3.60 μg/mL ALX联合孵育24 h可以有效建立糖尿病斑马鱼模型。另外,研究发现,400和800 μg/mL CP可以显著降低10 mg/mL GLU溶液诱导的斑马鱼GLU值,分别降低了37.59%（p<0.05）和38.57%（p<0.05）;200、400和800 μg/mL CP可以显著降低糖尿病斑马鱼GLU值,分别降低了27.43%、32.75%和29.20%,差异均显著（p<0.05）。结果表明,基于正常生理和病理生理的斑马鱼生物模型评价,CP具有明显的降糖效应,其在辅助降糖功能饮品开发上具有广阔的应用前景。     

龙眼肉多糖LPII的体外免疫调节活性评价

LPII是龙眼肉多糖的主要级分之一,本文研究了其体外免疫调节活性及酶降解作用对活性的影响。采用尼龙毛柱分离脾淋巴T/B细胞,在25~400μg/mL剂量范围内体外评价LPII对脾淋巴细胞的刺激作用发现,LPII能刺激脾淋巴细胞及B细胞增殖,并促进B细胞抗体生成,但对T细胞激活作用不明显(P0.05)。此外,LPII还能有效刺激巨噬细胞增殖,并增强其吞噬功能和NO生成量。LPII的高分子量组分在木瓜蛋白酶、链酶蛋白酶和胰蛋白酶的作用下均发生明显降解,且200μg/mL剂量下对刀豆蛋白A诱导的脾淋巴细胞增殖的刺激作用显著降低(P0.05),但对脂多糖诱导的脾淋巴细胞增殖和巨噬细胞吞噬的刺激作用却显著增强(P0.05)。LPII具有显著的体外免疫调节活性,是龙眼肉"滋补"的重要功能成分,而适度降解有利于增强活性。     

Preparation and properties of ice cream type frozen yogurt

Changes in sensory ratings and chemical properties of ice cream type frozen yogurt (fat content >8.0% with varying pH values) were investigated during storage for 6 months at –35°C. No appreciable change was observed in the structure, acidity and pH values of the products during storage. In addition, there was no increase in thiobarbituric acid values of the products during storage. Viable lactic acid bacteria decreased in number with increasing storage period. Different sensory ratings were obtained for assessors who were familiar with yogurt and for assessors who were not. The product having a pH value of 5.5 was the most preferred ice cream type frozen yogurt in the products examined .     

不同改性淀粉对冷冻酸乳冰淇淋品质的影响

通过添加不同改性淀粉制备冷冻酸乳冰淇淋,分别研究不同改性淀粉及添加量在冷冻处理前对酸乳样品的硬度和黏度的影响,以及在冷冻处理后对冷冻酸乳冰淇淋样品冻融稳定性和感官品质的影响。结果显示,随着改性淀粉添加量在0～1.2 g/100 g范围增加,酸乳样品的硬度和黏度均呈现不同程度的增加,并且全部冷冻酸乳冰淇淋样品的乳析指数均呈现不同程度的下降,其中添加辛烯基琥珀酸酐（OSA）酯化淀粉微粒的样品,其硬度和黏度的增幅最大,分别为67.64%和93.43%,并且表现出最佳的冻融稳定性,其乳析指数下降幅度最大,为52.28%。当OSA酯化淀粉微粒添加量为0.8 g/100 g时,其感官品评综合得分最高,为90.54分,表明此种改性淀粉在提高冷冻酸乳冰淇淋品质上具有良好的应用效果。     

Effects of Gamma Irradiation at -78°C on Microbial Populations in Dairy Products

The effect of low temperature (-78°C) gamma irradiation was investigated on microbial populations in selected dairy products to determine the irradiation dosage needed to produce commercially sterile dairy products for immunosuppressed patients. 40 kGy irradiation was sufficient to sterilize ice cream and frozen yogurt, but not mozzarella or Cheddar cheeses. Up to 8 wk continued incubation of the 40 kGy irradiated products at 7°C or 35°C resulted in no resuscitative growth in ice cream or yogurt, but identifiable growth in the cheeses. The 12D for B. cereus preinoculated into cheese and ice cream was 43-50 kGy.     

Folate Content of Dairy Products Measured by Microbiological Assay with Trienzyme Treatment

ABSTRACT: Folate contents of a total of 210 dairy products, including milk, yogurt, ice cream, sherbet, frozen yogurt, pudding, sour cream and cheese, were measured by Lactobacillus casei microbiological assay after the extraction using trienzyme treatment. These values are compared with those using traditional folate conjugase treatment alone and those in previously published food tables. Folate contents by the method using trienzyme treatment were uniformly higher than those using the traditional method and the published contents. To our knowledge, the values published here are the largest collection of folate content of dairy products and can be used to accurately assess dietary folate intake in the general population.     

冷冻酸奶

近年来冷冻酸奶在冷冻甜食市场中增长迅速，它别于酸味冰淇淋，其主要特点是不仅具有冰淇淋（低酸度）的感官特征及风味，而且有酸奶（低脂肪，乳酸菌发酵）的特殊营养价值，按其成分可称之为酸奶冰淇淋。     

不同温度发酵无乳糖酸奶与普通酸奶差异性比较

通过检测无乳糖酸奶与普通酸奶的酸度、黏度、活菌总数及色泽、滋味和气味的变化,系统比较无乳糖酸奶和普通酸奶的差异性。分别采用37 ℃和42 ℃发酵制备无乳糖酸奶和普通酸奶,检测其发酵和贮存期间酸度、黏度及活菌总数的变化趋势,结合电子鼻、电子舌、电子眼技术检测气味、滋味、色泽的变化。结果表明：发酵期间无乳糖酸奶的酸度增速较普通酸奶快,黏度增加值大。发酵结束后,37 ℃发酵的无乳糖酸奶的乳酸菌数量是普通酸奶的3.50 倍;42 ℃发酵的无乳糖酸奶乳酸菌数量是普通酸奶的2.30 倍。37 ℃发酵酸奶以4094色号为主;42 ℃发酵酸奶以4095色号为主;贮存21 d,酸奶的主色号比例会发生显著性变化（P＜0.05）。37 ℃发酵的无乳糖酸奶与普通酸奶贮存1 d,鲜、甜、苦味存在显著性差异（P＜0.05）;贮存21 d,酸、甜、咸、鲜、苦味均出现显著性差异（P＜0.05）。42 ℃发酵的两种酸奶,贮存1 d时酸、甜、咸、苦味存在显著差异（P＜0.05）;贮存21 d时酸、甜、咸、鲜、苦味均出现显著性差异（P＜0.05）。此外,37 ℃发酵的无乳糖酸奶与普通酸奶在2,3-丁二酮、3-羟基-2-丁酮、乙醇、2-丁酮等气味成分上存在显著性差异（P＜0.05）;42 ℃发酵的两种酸奶在乙醇及2-丁酮上存在显著性差异（P＜0.05）;4 种酸奶在气味上均存在显著性差异（P＜0.05）。综上,不同温度发酵的酸奶之间存在显著性差异,且相同温度发酵的无乳糖酸奶和普通酸奶之间也存在显著性差异。     

发酵型巴旦杏、花生复合酸乳冰淇淋的研制

本文通过正交试验确定出以巴旦杏、花生和鲜牛奶为原料生产酸乳,并以该酸乳为主要原料的冰淇淋产品配方;研制出一种具有一定营养和保健功能,且风味独特的发酵型活性乳酸菌冰淇淋制品,其活性乳酸菌达到3.0×106CFU/g。     

Eliciting the Sensory Modalities of Fat Reformulated Yoghurt Ice Cream Using Oligosaccharides

In the present work, fat reduction of Greek strained yoghurt ice cream (YIC) was carried out in three proportional milkfat levels i.e. 30, 50 and 70% using three types of oligosaccharides namely long-chain inulin, oligofructose and maltodextrin 12 DE. Greek strained yoghurt was blended with ice cream mixes in ratios of 1:3 and 1:1. The physico-chemical, textural and thermal characteristics of the YIC mixes and their obtained frozen end products were determined. The sensory modalities (olfactory, gustatory, tactile and oro-tactile) of the YIC were monitored following 2 and 16 weeks of quiescent frozen storage at ?25 °C. Milkfat reduction impaired significantly (p?<?0.05) the perceived creaminess and mouthcoating sensation stimuli, whist it intensified the oral tissue friction associated sense stimuli such as astringency, wateriness and coarseness. Long-chain inulin- and maltodextrin-based samples received the highest scores for creaminess, mouthcoating, gumminess, hardness and iciness. The increase of the yoghurt to ice cream mix ratio escalated the friction/recrystallization-associated sensations e.g. astringency, sourness, coarseness and wateriness. Notwithstanding yoghurt supplementation reinforced the pseudoplasticity and macroviscosity of the ice cream mixes, it suppressed their aeration capacity leading to heavy-bodied ice creams. However, no significant effects of yoghurt supplementation level on the colligative and meltdown rate of the YIC formulations were identified. Partial least squares coupled discriminant analysis (PLS-DA) revealed that fat reformulation of YICs using oligosaccharides results in a substantially diversified sensory profile. Generally, a 50% fat reduction of YICs using long-chain oligosaccharides appears to be a technologically tangible solution.     

The effects of varying sugar content and fruit concentration on the physical properties of vanilla and fruit ice-cream-type frozen yogurts

In this study, the physical properties of samples of ice cream produced from yogurt with varying levels of sugar (18, 20 or 22%) and fruit (strawberry) concentration (15, 20 or 25%) were investigated. The results of the physical analysis indicate that as the amount of sugar and fruit increases, there is an increase in the first dripping time period, viscosity values and the overrun. However, complete melting times decreased in parallel with the increase in sugar content and fruit concentration. It was observed that an increase in the amount of sugar in vanilla frozen yogurt softened the structure. In strawberry ice-cream-type frozen yogurt, the structure hardened in parallel with the increase in fruit concentration. In addition, the results show that frozen yogurts with high sugar (V3) and fruit (St3) concentrations are the type most preferred by the panellists. The results of the sensory analysis suggest that frozen yogurt can be an alternative to other dairy products such as yogurt and ice cream.