Combination of vegetable soup and glucan demonstrates synergistic effects on macrophage-mediated immune responses

Vegetable soup (VS), a plant-based functional food, has been used as a traditional folk medicine and is attracting attention for its ability to enhance the immune response. β-Glucan, a well-established and effective immunomodulator, has synergistic effects when used in combination with some bioactive compounds. In the present study, we aimed to evaluate the synergistic immunomodulatory effects of the combination of VS and β-glucan on macrophage-mediated immune responses. β-Glucan was demonstrated to synergistically enhance the VS-stimulated immune response, including the production of interleukin-6, tumor necrosis factor-α, and nitric oxide, mainly through the mitogen-activated protein kinase pathway in macrophages. In addition, this combination has the potential for further development in functional foods with immune-enhancing activity.Supplementary InformationThe online version contains supplementary material available at 10.1007/s10068-021-00888-x.     

Effect of previous frozen storage on quality changes of grass carp (Ctenopharyngodon idellus) fillets during short‐term chilled storage

The effect of chilled, frozen and freeze‐chilled storage on quality of grass carp fillets and soups was evaluated by sensory score, total aerobic counts and biochemical quality. Fish fillets were stored at 4 °C for 6 days (T1), ?40 °C for 12 h and then at ?20 °C for 5 days (T2), ?40 °C for 12 h and then at ?20 °C for 5 days, followed by at 4 °C for 4 days (T3). T1 showed higher sensory score, salt‐soluble protein content, better colour and texture qualities than T2 and T3 within 3 days. All fillets kept good quality based on the acceptable limit of sensory score, total volatile basic nitrogen and total aerobic count during storage time. According to the transportation and retail time, chilled storage is appropriate when it is within 3 days. If it extends for 5 days, freeze‐chilling treatment keeps better quality, but later chilled fillets should be retailed within 4 days.     

苗族发酵型白酸汤的生产工艺

以大米、糯米、鲜嫩玉米为原料,人工接种苗族农家老酸汤生产发酵型白酸汤。通过对发酵时间、发酵温度、接菌量的研究,确定发酵白酸汤生产工艺的最佳参数。结果表明:以大米、糯米、鲜嫩玉米的混合谷物作为原料(混合比例2:1:1)、老酸汤接种量(体积分数)15%、发酵温度40℃、发酵时间3d,制得的酸汤气味芳香,酸度适口,具有苗族酸汤独特的风味。     

不同煮制时间对鸡汤中呈味物质的影响分析

以鸡胸肉为研究对象,在不同煮制时间下制备鸡汤样品,考察不同煮制时间对鸡汤中呈味物质的影响。采用高效液相色谱仪和氨基酸自动分析仪分析样品中有机酸、呈味核苷酸、游离氨基酸、呈味肽等的含量。感官评价结果表明,煮制4 h的鸡汤鲜味评分最高;随着煮制时间的延长,鸡汤的pH先降低后增加,煮制3 h时pH达到最低值(6.39);5'-胞苷酸(5'-CMP)、5'-鸟苷酸(5'-GMP)、乳酸和17种氨基酸的含量随煮制时间延长逐渐增加,在煮制5 h时达到最大值;5'-肌苷酸(5'-IMP)、和5'-腺苷酸(5'-AMP)的质量浓度分别在煮制2和3h达到最大值(14.22和48.72mg/L);琥珀酸的含量变化不大,谷氨酸的质量浓度在煮制5 h时达到最大值(291.39 mg/L),这些呈味物质对鸡汤鲜味具有重要的贡献。鸡汤的味精当量值(EUC)在5 h达到最高值(0.28 g MSG/100 g)。多肽含量在4 h时达到最大值(12.06 g/L)。     

蛋白酶对排骨汤风味香精滋味的影响

为探究蛋白酶对热反应排骨汤风味香精滋味的影响,采用HPLC分析猪肉酶解液中游离氨基酸的含量,并结合感官评价和电子鼻分析技术对香精样品进行风味分析。得到制备排骨汤风味香精较优的蛋白酶复配条件为：m(木瓜蛋白酶):m(菠萝蛋白酶)=2:1,加酶量0.2%（酶质量占肉质量的百分数,下同）;优化后的酶解液中鲜味氨基酸总量最多,为26.70 g/L。利用电子鼻和感官评价指标进行主成分分析,能区分不同蛋白酶复配的香精。     

蒙药复方三子汤组分药材川楝子与栀子、诃子配伍前后栀子苷含量的HPLC法测定及其小鼠急性肝毒性研究

建立了蒙药复方三子汤组分药材川楝子、栀子与诃子配伍前后栀子苷含量变化的HPLC分析方法;三子汤组分药材川楝子与栀子、诃子配伍前后小鼠急性肝毒性分析方法。采用Hypersil ODS C18色谱分离柱,以V(乙腈)∶V(水)=15∶85为流动相,流速1 m L/min,检测波长238 nm,HPLC法测定栀子苷含量。小鼠给药,禁食12 h,采血,分离血清,测定血清中谷丙转氨酶(ALT)、碱性磷酸酶(AKP)、天门冬氨酸氨基转移酶(AST)含量。取小鼠肝脏,称重,制成匀浆,离心,取上清液,测定肝匀浆中乳酸脱氢酶(LDH)、碱性磷酸酶(AKP)含量。结果表明,栀子与川楝子、诃子按等质量比配伍后,栀子苷含量均比单味药材栀子中栀子苷含量降低,且对小鼠肝毒性明显降低。因此,三子汤三味药材等质量比配伍,能降低蒙药复方三子汤的毒性。     

汤的威力:食品科学新知

汤在各国的饮食文化中都带有健康调理的色彩,现代临床医学和药效学也验证了部分汤的功效.本文简要回顾了有关汤中存在的纳米颗粒在形成、组成成分和活性实验上的研究结果,展望了汤纳米颗粒的研究能给功效成分筛选和毒理学研究带来的新思路.     

添加剂对方便稀饭品质的影响

研究了添加剂对方便稀饭品质的影响 .结果表明 :在蒸煮过程中添加 0 4%羧甲基纤维素 (CMC)、0 4%单甘酯与蔗糖脂 ( 1∶1 )、0 1 0 % β 环糊精所得成品品质最好 ,方便稀饭的复水率提高 ,成品的感官品质与食用品质明显改善 ,口感与新鲜稀饭相似     

Fat, Protein, and Mineral Components of Added Ingredients Affect Flavor Qualities of Tomato Soups

Ten tomato soups were prepared with deionized, distilled water, skim or whole milk, or deionized, distilled water with added fat (corn oil), protein (calcium caseinate), and/or minerals (NaCl, KCl, CaCl₂) to equal the composition of whole milk. Tomato soups prepared with whole or skim milk were perceived as sweetest by a sensory panel of 12 trained subjects. Salt taste was probably masked by sweetness from lactose in milk. Added minerals may have increased saltiness either by adding to total Na⁺ content or by freeing Na⁺ from other ingredients making it more available for perception. Saltiness was suppressed by added protein, which increased pH, and may have affected Na⁺ binding. Salt taste intensity correlated positively with tomato flavor.