3-氨基-2-嗯唑烷酮半抗原、人工抗原的合成及鉴定

以2,4-二硝基氟苯为衍生剂,建立了3-氨基-2-噁唑烷酮(AOZ)的高效衍生方法,成功获得了衍生物F-AOZ,并进一步通过硝基的选择性还原合成了新的半抗原AM-AOZ,经电喷雾电离质谱(ESI-MS)和核磁共振(NMR)鉴定F-AOZ与AM-AOZ合成成功;采用重氮化法和戊二醛交联法将半抗原AM-AOZ分别与牛血清蛋白BSA和卵清白蛋白OVA进行偶联,合成了AOZ免疫原和包被原,经紫外吸收法进行成功鉴定;同时,分别采用紫外扫描法和三硝基苯磺酸法(TNBS)测定偶联比。另外,采用分子模拟手段对抗原表面半抗原决定簇的前线分子轨道分布情况进行了模拟分析,讨论了前线轨道的分布对可能获得的抗体特性的影响,为进一步制备高质量抗体提供理论支持。     

酸性橙Ⅱ半抗原及人工抗原的合成与鉴定

目的建立酸性橙Ⅱ半抗原及人工抗原的合成及鉴定方法。方法将重氮化后的2-氨基-5-磺基苯甲酸与2-萘酚经偶氮反应合成带羧基基团酸性橙Ⅱ,通过碳二亚胺法将其与载体蛋白(BSA)偶联制备酸性橙Ⅱ人工抗原。采用核磁共振碳谱和氢谱对合成的酸性橙Ⅱ半抗原进行结构分析,并用紫外光谱扫描法和蛋白质电泳法鉴定酸性橙Ⅱ人工抗原并计算偶联比。结果通过偶氮反应及碳二亚胺法最终得到纯化后的酸性橙Ⅱ半抗原约47 mg,核磁结果显示成功合成酸性橙Ⅱ半抗原。经SDS-PAGE、N-PAGE和紫外光谱扫描结果均显示酸性橙Ⅱ人工抗原蛋白分子质量大于BSA,所带负电荷大于BSA,且合成后的酸性橙Ⅱ人工抗原具有吸收峰叠加效应,均表明酸性橙Ⅱ人工抗原合成成功,偶联比为20.9:1。结论此方法能够成功合成酸性橙Ⅱ半抗原和人工抗原,为进一步制备特异性酸性橙Ⅱ抗体和建立酸性橙Ⅱ的免疫检测方法奠定基础。     

两种特异性氰戊菊酯人工抗原的合成与鉴定

选择化学结构具有典型研究意义的氰戊菊酯(fenvalerate,Fen)为研究对象,利用有机化学合成法在氰戊菊酯分子的一端分别引入两种不同连接长度的连接臂。通过核磁共振(1H-NMR)、液相色谱-质谱联用仪(LC-MS-MS)鉴定,成功合成两种半抗原Fen1和Fen2,并与牛血清蛋白(bovine serum albumin,BSA)偶联合成了两种氰戊菊酯免疫特异性人工抗原Fen1-BSA、Fen2-BSA,经紫外分光光度仪扫描,人工抗原的紫外图谱相对于半抗原和载体蛋白有明显差异,测得偶联比分别约为9:1和10:1,经SDS-PAGE电泳检测表明偶联成功。     

丁香酚半抗原及人工抗原的合成与鉴定

目的 合成丁香酚半抗原及人工抗原并对其结构进行鉴定。方法 采用氯乙酸对丁香酚进行结构改造, 以获得含羧基的丁香酚半抗原。将经重结晶纯化后的半抗原与牛血清白蛋白(bovine serum albumin, BSA)经碳化二亚胺(carbide dimethylamine, EDC)偶联制备人工抗原。采用电喷雾串联三重四极杆质谱法对丁香酚半抗原的结构进行鉴定。采用紫外光谱及基质辅助激光解吸电离-飞行时间质谱(matrix assisted laser desorption ionization-flight time mass spectrometry, MALDI-TOF MS)对偶联物的结构进行鉴定。结果 紫外光谱结果表明, 与载体蛋白相比, 偶联物的特征吸收峰强度有一定的增强; MALDI-TOF MS结果表明, 表明丁香酚半抗原与BSA的偶联比为12.5:1。结论 本研究成功建立了丁香酚半抗原及人工抗原的制备方法, 为丁香酚抗体的制备提供了前期研究基础。     

氨基甲酸酯类农药速灭威人工抗原的合成与鉴定

通过化学方法合成了两种完全突出氨基甲酸酯类农药速灭威特征结构的半抗原,并采用活化酯法与载体蛋白偶联制备成完全抗原。经动物试验鉴定合成的人工抗原可制备出高效价的抗速灭威抗体,结果表明速灭威人工抗原已成功合成,为建立速灭威残留免疫分析方法奠定了基础。     

孔雀石绿多克隆抗体的制备与筛选

设计并成功合成了三种孔雀石绿半抗原,所有半抗原均采用活化酯法分别与血匙兰蛋白(KLH)偶联制备成免疫抗原,与卵清蛋白(OVA)偶联制备成包被抗原。利用所制备的三种免疫原免疫新西兰大耳白兔都获得了高效价的抗孔雀石绿抗体,并将每一种抗体都与三种包被抗原进行组合配对,通过间接竞争酶联免疫吸附检测(ELISA)方法筛选出最佳的抗体-包被抗原组合,筛选出的抗体采用Sepharose FF-Protein A亲和层析柱纯化,采用间接ELISA法测定效价及鉴定特异性。经测定筛选出的抗体效价达到1:12000,IC50值为0.65 ng/mL,交叉反应表明该抗体有较好的特异性,与结构类似物结晶紫的交叉反应率为18.73%,与隐性孔雀石绿及隐性结晶紫的交叉反应率低于10%。本研究为建立快速检测食品中孔雀石绿残留的免疫分析方法奠定了基础。     

格列本脲人工抗原的合成与鉴定

目的:合成格列本脲人工抗原。方法:采用对氨基苯甲酸法制备半抗原,将半抗原分别与牛血清白蛋白(BSA)和卵清蛋白(OVA)通过碳二亚胺法偶联制备免疫原(Gli-BSA)和包被原(Gli-OVA),利用紫外扫描进行抗原的化学鉴定,通过免疫原免疫Balb/c小鼠,间接酶联免疫吸附法测定抗血清进行生物鉴定。结果:制备了Gli-BSA、Gli-OVA的人工抗原,经紫外光谱扫描,偶联比分别为4:1和17.7:1。免疫小鼠后获得抗血清的效价均达到32000以上,半抑制质量浓度为10μg/mL。结论:成功合成了格列本脲人工抗原,并获得了格列本脲抗体,为格列本脲的免疫学检测方法进一步研究提供了实验基础。     

多效唑人工抗原的合成与鉴定

为合成新的、有效的多效唑人工抗原,采用琥珀酸酐法对多效唑小分子进行结构修饰,以获得含羧基的多效唑半抗原。将纯化后的半抗原分别与牛血清白蛋白和卵清蛋白经N-羟基琥珀酰亚胺活泼酯法偶联制备免疫原和包被原。采用质谱、红外光谱、核磁共振氢谱对多效唑半抗原的结构进行鉴定;采用紫外光谱及高性能基质辅助激光解吸电离-飞行时间质谱对偶联物的结构进行鉴定。结果显示成功合成出多效唑人工抗原,为其抗体的制备和免疫学方法的构建奠定了前期研究基础。     

倍硫磷半抗原、人工抗原的合成和鉴定

为研究建立有机磷农药倍硫磷的免疫分析法,合成了1种倍硫磷半抗原和2种人工抗原。采用改进的方法将三氟硫磷与3-甲基-4-甲硫基苯酚、β-丙氨酸反应制备了倍硫磷半抗原,产物经薄层层析、^1HNMR和质谱鉴定为预期产物。分别将半抗原以活泼酯法、混合酸酐法与BSA、OVA偶联制备了人工抗原BZB和BGO,通过紫外光谱鉴定证明偶联成功。用TNBS比色法测定了BZB、BGO与载体蛋白的克分子结合比,分别为29：1和12：1。以BZB为免疫原免疫Balb／c小鼠,以BGO为包被抗原对小鼠血清进行间接竞争ELISA分析表明,小鼠经免疫后产生了针对倍硫磷的特异性抗血清,从而进一步证明抗原合成成功。本方法为研究建立倍碲磷的免疫分析方法奠定了基础。     

氟西汀快速免疫检测用人工抗原的合成与鉴定

本文针对药物、减肥类保健食品中氟西汀成分及残留问题现状,主要研究了氟西汀人工抗原的合成方法,并对所合成的半抗原、人工抗原进行了结构和特异性鉴定。研究中先将氟西汀与丙烯酸甲酯反应后再经过水解制备出半抗原(H-FXT),再用活泼酯法将半抗原分别与牛血清白蛋白(BSA)和卵清蛋白(OVA)偶联制备了氟西汀人工免疫原(H-FXT-BSA)和氟西汀包被原(H-FXT-OVA),通过免疫原免疫Balb/c小鼠,利用间接ELISA方法对抗血清进行了鉴定评价。研究制备的人工抗原H-FXT-BSA、H-FXT-OVA经紫外光谱扫描计算后偶联比分别达到14.5:1和11.3:1。免疫小鼠后所获得抗血清的效价均达到30000以上,半抑制量浓度IC50值为100 ng/m L。本研究首次合成了鉴定氟西汀人工抗原,并成功获得了氟西汀抗体,本研究可为后期在药物、减肥类保健食品中氟西汀成分的免疫快速检测方法的建立和酶联免疫检测试剂盒等相关产品开发奠定了关键技术研究基础。     

常用消毒灭菌法及其机理与应用

介绍了采用消毒灭菌方法,有加热消毒法,紫外线辐射法和化学药剂消毒法。常用化学药剂有醛类、含氯消毒剂、醇类消毒剂以及高锰酸钾、生石灰等,阐释了消毒与灭菌两个概念的区别。     

Probiotics and prebiotics--perspectives and challenges

Owing to their health benefits, probiotics and prebiotics are nowadays widely used in yogurts and fermented milks, which are leader products of functional foods worldwide. The world market for functional foods has grown rapidly in the last three decades, with an estimated size in 2003 of ca US$ 33 billion, while the European market estimation exceeded US$ 2 billion in the same year. However, the production of probiotics and prebiotics at industrial scale faces several challenges, including the search for economical and abundant raw materials for prebiotic production, the low-cost production of probiotics and the improvement of probiotic viability after storage or during the manufacturing process of the functional food. In this review, functional foods based on probiotics and prebiotics are introduced as a key biotechnological field with tremendous potential for innovation. A concise state of the art addressing the fundamentals and challenges for the development of new probiotic- and prebiotic-based foods is presented, the niches for future research being clearly identified and discussed.     

European citizen and consumer attitudes and preferences regarding beef and pork

This paper presents the combined mid-term findings of the consumer research components of two EU Sixth Framework Programme integrated projects concerning meat, ProSafeBeef and Q-PorkChains. The consumer pillar of ProSafeBeef carried out eight focus group discussions in May 2008, in France, Germany, Spain and the UK. Q-PorkChains conducted a large-scale, web-based, consumer survey in January 2008 in Belgium, Denmark, Germany, Greece and Poland. The first project provides a set of qualitative data from a small cohort of focus groups and the second a set of quantitative data from a larger consumer sample. This paper draws together the main findings of both projects and provides a comprehensive overview of European citizens’ and consumers’ attitudes towards and preferences regarding beef and pork. In general, consumers consider meat to be a healthy and important component of the diet. Consumers support the development of technologies that can improve the health attributes of meat products and guarantee eating quality, but they have a negative view of what they see to be excessive manipulation and lack of naturalness in the production and processing of beef products. In the Q-PorkChains study consumer and citizen segments are identified and profiled. Consumer segments were built upon the frequency and variety of pork consumption. The citizen segments were built upon their attitudes towards pig production systems. Overall, the relationship between individuals’ views as citizens and their behaviour as consumers was found to be quite weak and did not appear to greatly or systematically influence meat-buying habits. Future studies in both projects will concentrate on consumers’ acceptance of innovative meat product concepts and products, with the aim of boosting consumer trust and invigorating the European beef and pork industries.     

Heritability and correlations for body condition score and dairy form within and across lactation and age

The objectives of the current study were to investigate the relationship between body condition score (BCS) and dairy form and changes in genetic parameters for BCS and dairy form within and across lactations and age. Body condition score and dairy form were obtained from the Holstein Association USA, Inc. Records were edited to include those cows classified between 24 and 60 mo of age and between 0 and 335 d in milk (DIM). A minimum of 20 daughters per sire and 15 cows per herd-classification visit were required. The dataset consisted of 135,178 records from 119,215 cows. Repeatability, multiple trait, and random regression models were used to analyze the data. All models included fixed effects for herd-classification visit, age within lactations 1, 2, and 3 or higher, and 5th-order polynomials for DIM. Random effects included sire and permanent environment for all models. Random regression models included age at classification nested within sire or DIM and lactation number nested within sire. Genetic variance for both BCS and dairy form was lowest in early lactation and highest in midlactation. Genetic correlations within and across lactations were high. The genetic correlation between DIM 0 in lactation 1 and DIM 305 in lactation 3 was estimated to be 0.77 for BCS and 0.60 for dairy form. The genetic correlation estimate between 30 mo of age at classification and 50 mo of age at classification was 0.94 for both dairy form and BCS. The repeatability models appeared to generate accurate evaluations for BCS or dairy form at all ages and stages of lactation.     

毛霉型低盐速成豆豉工业化生产工艺与设备

本文介绍了毛霉型低盐速成豆豉的工业化生产工艺及生产线的关键设备。     

组学技术与果蔬采后质量和安全控制

果蔬可以提供营养, 有利于人类健康, 而果蔬的后熟及其与环境的相互作用会影响果蔬采后的质量和安全。对果蔬生物学过程的了解和掌握是减少果蔬采后损失和保障果蔬采后质量和安全的关键。在过去的10多年, 基于组学技术的系统生物学在了解果蔬后熟及其与环境相互作用的分子机制方面得到了越来越多的应用。本文对此做了细致的总结, 指出了存在的不足, 并提出了未来的发展方向。     

原花色素及其开发应用

对原花色素的结构、化学特性、制备、分析方法、应用前景作一综述,并重点讨论其生理功能,为在功能性食品、药物、化妆品等领域的深入研究和开发提供参考。     

天然香精香料与生物技术

天然香精香料是高价值的精细化工产品和食品添加剂,但原料来源有限且提取成本高。利用生物技术生产这类产品具有广阔的前景。简述了发酵工程、酶工程、细胞工程和基因工程在香精香料中的应用,并探讨了生物技术在香精香料中的应用前景。     

Dioxins and PCBs in ostrich meat and eggs: levels and implications

ABSTRACT

Although consumption of eggs is an essential part of our diet, limited information is available for table eggs other than those laid by hens. The aim of our study was to determine concentrations of polychlorinated dibenzofurans (PCDD/Fs), dioxin-like (DL-) and non-dioxin-like (NDL) polychlorinated biphenyls (PCBs) in ostrich eggs and meat available on the Polish market, in order to obtain baseline information on the current status of these pollutants in comparison to poultry products. Obtained data were compared with the binding EU limits set for chicken eggs and meat. The levels of individual PCDD/Fs and PCBs congeners varied considerably. The percentage share of total WHO toxic equivalency factor (WHO-TEQ) content indicates the dominant role of PCDD/Fs. High concentrations of PCDD/F and DL-PCBs, in the range of 0.85–74.48 pg WHO-TEQ g^?1 fat, were found in ostrich eggs; this exceeds the maximum level permitted for chicken eggs by a factor of up to 15. Eight of the 11 egg samples exceeded the action level for hen eggs. Although the ostrich meat concentrations of PCDD/Fs do not exceed the limit established for poultry muscle (1.75 pg g^?1 fat), average contents of PCDD/Fs exceeded almost four times the levels in chicken and turkey muscle. Human exposure was evaluated and the resulting risk was characterised. Taking into account the low average consumption of ostrich eggs, the resulting exposure to dioxins for the general population can be considered as negligibly low. However, the individuals who frequently consume such eggs may be at risk of elevated exposure. Although ostrich products are not consumed frequently, such data are nevertheless useful for food safety purposes.     

Phenolic composition and nutraceutical properties of organic and conventional cinnamon and peppermint

Conventional and organic cinnamon and peppermint were investigated for their phenolic profile, anti-proliferative, anti-inflammatory, and antioxidant properties. Accelerated solvent extraction with 75% acetone was used to extract samples. Caffeic acid was the most abundant phenolic acid in peppermint. Catechin, (−)-epigallocatechin gallate, syringic acid, gallic acid, vanillic acid, and p-coumaric acid were also detected in both spices. There was no significant difference between conventional and organic spices in the composition of most individual phenolics. All conventional and organic peppermint and cinnamon extracts exhibited strong anti-proliferative and anti-inflammatory properties. Cinnamon was more efficient in inhibiting IL-1β and COX-2 expression, while peppermint showed better inhibitory effect on IL-6 and MCP-1. This study indicates that cinnamon and peppermint may potentially be used as dietary sources of bioactive phytochemicals for improving health.