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1.
《Journal of dairy science》2022,105(12):9463-9475
Phenyllactic acid (PLA) has been demonstrated to possess antibacterial activity and capacity to prolong food shelf life. However, studies on the performance of PLA in inhibiting Staphylococcus aureus and its effectiveness when applied to dairy products are largely lacking. Here, antibacterial activity (planktonic and biofilm states) of PLA against S. aureus CICC10145 (S. aureus_45) were investigated. The results showed that PLA inhibited growth of S. aureus_45 and formation of S. aureus_45 biofilm. Next, the antibacterial action target of PLA was uncovered from both physiological and phenotypic perspectives. The results showed that PLA decreased cell metabolic activity and cell viability, damaged cell membrane integrity, triggered leakage of intracellular contents (DNA, proteins, and ATP), and caused oxidative stress damage and morphological deformation of S. aureus_45. In practical application, the antibacterial activity of PLA against S. aureus_45 cells was further confirmed in skim milk and cheese as dairy food models, and the antibacterial effects can be adequately maintained during storage for 21 d, at least at 4°C. These findings suggested that PLA could be a potential candidate for controlling S. aureus outgrowth in dairy foods. 相似文献
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Ana Clara Sabbione Santiago Suárez María Cristina Añón Adriana Scilingo 《International Journal of Food Science & Technology》2019,54(5):1506-1513
In this study, amaranth flour was used as an ingredient to prepare gluten-free cookies. The production process and attributes of amaranth cookies were characterised, and the potential use of amaranth flour as a functional ingredient was analysed. Cookies exhibited a non-uniform reddish brown colour and a cookie factor ratio of 4.5 ± 0.6. Storage studies indicated that after 3 weeks at room temperature cookies presented slight variations in the texture. Simulated gastrointestinal digestion of this product was able to release peptides capable of exerting potential antithrombotic and antihypertensive activities, IC50 values of 0.22 ± 0.04 and 0.23 ± 0.03 mg mL−1 protein, respectively. This work demonstrates for the first time that food made with amaranth flour exerts potential antithrombotic and antihypertensive activity. In conclusion, these amaranth cookies could be an alternative way of incorporating potentially health beneficial products for people who choose a conscious diet, including coeliac or vegan consumers. 相似文献
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该研究建立了一种亲水交互作用色谱-串联质谱(HILIC-MS/MS)法测定动物源运动食品中潮霉素B、新霉素、安普霉素3种氨基糖苷类抗生素残留量的方法。结果表明,样品经Sielc Obelisc R柱分离,采用0.1%甲酸水溶液-乙腈梯度洗脱,可以实现3种目标物组分的分离。在此条件下,3种氨基糖苷类抗生素在5~500 ng/mL的质量浓度范围内线性关系良好,相关系数R2为0.999 5~0.999 9,检出限均为15 μg/kg,定量限均为50 μg/kg,保留时间的日间和日内相对标准偏差(RSD)分别为3.5%~7.9%和3.5%~4.1%,峰面积的日间和日内RSD分别为3.6%~7.4%和3.2%~3.9%,加标回收率为85.7%~93.6%,回收率试验结果的RSD为3.1%~5.2%。该方法可以满足动物源运动食品中3种氨基糖苷类抗生素的检测需求。 相似文献
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某些微分方程和相应的积分方程之间的关系被讨论;这些微分方程通过边境小波变换可被转换成相应的积分方程,它们不仅在弱收敛意义下而且在范围数收敛意义下是等价的;关于这些微分方程的讨论就与相应的积分方程的讨论联系起来。 相似文献
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Infant malnutrition and mortality are common in Africa, although Africa is endowed with agricultural produce that could be harnessed through processing to produce adequate infant food. This project was set up to explore the possibility of using local raw materials to develop a nutritious, low‐dietary‐bulk, cheap infant food. The materials used included cereal (maize), pulses (soybean and groundnut) and tuberiferous plants (cooking banana). The grains were first germinated and dried or kilned before milling and formulation. The malted products were compared with fermented ones in terms of nutritional, dietary bulk and acceptability criteria. Malting increased the nutrient content, reduced the dietary bulk and enhanced the taste of the infant food. In terms of protein content, least gelation concentration and overall acceptability, malted samples had values in the range of 138–151 mg g?1, 150–175 g l?1 and 7.2–8.82 respectively, while the control (fermented) sample had values of 54 mg g?1, 100 g l?1 and 6.29 respectively. Roasting of malted cereals above 55 °C reduced the bulk reduction ability but enhanced the taste of the products. A combination of malted maize and soybean, roasted groundnut and cooking banana in the ratio of 50:15:15:20 gave a very recommendable weaning food for infants between the ages of 6 months and 2 years. © 2002 Society of Chemical Industry 相似文献