食品生物防腐剂产生菌门间远缘细胞融合研究

乳酸链球菌素(Nisin)和ε-聚赖氨酸是由微生物产生的安全的天然防腐剂,分别由乳酸链球菌和白色链霉菌产生。这两种生物防腐剂的抑菌效果不同,存在互补性。为了获得具有更广谱抑菌作用的优良性状的菌株,探索远缘细胞融合的可行性,以自主分离的ε-聚赖氨酸产生菌白色链霉菌YB12和Nisin产生菌NZ9700作为亲本菌株,通过原生质体融合技术将两个菌株进行门间的细胞融合;通过抗药性筛选、形态学观察、SRAP-PCR分子鉴定,成功获得两株稳定遗传的融合菌株。同时对融合菌株的抑菌活性进行了检测。     

Antimicrobial activity of açaí against Listeria innocua

A study was carried out to evaluate antimicrobial activity of açaí against Listeria innocua, as a non-pathogenic surrogate for Listeria monocytogenes, at different temperatures (37, 22, and 10 °C), from a kinetic point of view. With this aim, first the Minimum Inhibitory Concentration (MIC) under optimal growth conditions was established (37 °C), and then the effect of 3 non-inhibitory doses (3, 5, and 7 g/L) at 37, 22, and 10 °C was evaluated on the basis of the kinetic parameters lag time (λ) and maximum specific growth rate (μ_max). The Total Phenolic Content (TPC) of the samples tested as a function of açaí concentration was also determined. Results obtained showed that the MIC was 10 g/L, containing 2154.91 ± 126.10 mg of Gallic Acid Equivalents (GAE)/L. At non-inhibitory doses, regardless of temperature, the higher the açaí concentration, the higher the value of λ, and the effect of a variation in açaí concentration on λ was greater at high temperatures. Therefore, the addition of non-inhibitory doses of açaí could provide a means of controlling the growth of L. monocytogenes if a cold chain failure occurs, or if any other reason compromises the microbiological safety of minimally processed foods. Consequently, the present study is important both for the science community and for the food industry because it provides the first mathematical characterization of açaí antimicrobial activity and reveals its potential use to control the concentration and growth of pathogenic bacteria in foods free of non-synthetic additives.     

木材防腐剂CCB中有效成分硼的测定方法探讨

采用一种常规化学滴定分析方法对CCB木材防腐剂中的有效成分硼进行分析测定,结果表明:该测定方法的准确度和精密度较高,且操作简便,是一种适合于在工业生产中检测CCB有效成分硼的方法。     

选择性有机可焊保护剂在印制电路板铜金表面选择性沉积机理

通过紫外分析有机可焊保护剂（OSP）膜厚、SEM形貌观察和EDS元素分析等方法研究了不同OSP工艺流程对印制电路板铜金选择性沉积的过程和机理。结果表明：取代苯并咪唑衍生物和1价铜化合物的OSP配合反应需要一定的活化能;2价铜离子、3价铁离子以及苯并咪唑小分子均可以降低该反应的活化能,具有正向催化作用,而锌离子不具备催化OSP反应的能力;利用铁离子的催化特性和不参与成膜的特点可以使OSP在铜、金之间形成选择性,利用苯并咪唑小分子不与金原子络合的特点也可以使OSP在铜、金之间形成选择性;配套预浸前处理的含锌离子OSP体系的选择性显著优于含铁离子OSP体系的选择性;OSP成膜反应不会改变铜表面和金表面的微观形貌。     

新升本科院校园林专业实践改革的研究

就2000年各高等院校扩招后,新升本科院校园林专业生源质量明显下降、参差不齐且专业实践教学建设跟不上,给教学质量的保证带来了许多新的问题的背景下,提出了新的实践教学改革思路,并通过多年的实践证明,该思路行之有效。     

A Novel In Vitro Assay Using Human iPSC-Derived Sensory Neurons to Evaluate the Effects of External Chemicals on Neuronal Morphology: Possible Implications in the Prediction of Abnormal Skin Sensation

Neuronal morphological changes in the epidermis are considered to be one of causes of abnormal skin sensations in dry skin-based skin diseases. The present study aimed to develop an in vitro model optimised for human skin to test the external factors that lead to its exacerbation. Human-induced pluripotent stem cell-derived sensory neurons (hiPSC-SNs) were used as a model of human sensory neurons. The effects of chemical substances on these neurons were evaluated by observing the elongation of nerve fibers, incidence of blebs (bead-like swellings), and the expression of nicotinamide mononucleotide adenylyl transferase 2 (NMNAT2). The nerve fiber length increased upon exposure to two common cosmetic preservatives—methylparaben and phenoxyethanol—but not to benzo[a]pyrene, an air pollutant at the estimated concentrations in the epidermis. Furthermore, the incidence of blebs increased upon exposure to benzo[a]pyrene. However, there was a decrease in the expression of NMNAT2 in nerve fibers, suggesting degenerative changes. No such degeneration was found after methylparaben or phenoxyethanol at the estimated concentrations in the epidermis. These findings suggest that methylparaben and phenoxyethanol promote nerve elongation in hiPSC-SNs, whereas benzo[a]pyrene induces nerve degeneration. Such alterations may be at least partly involved in the onset and progression of sensitive skin.     

Natural Products with Activity against Lung Cancer: A Review Focusing on the Tumor Microenvironment

Lung cancer is one of the most prevalent malignancies worldwide. Despite the undeniable progress in lung cancer research made over the past decade, it is still the leading cause of cancer-related deaths and continues to challenge scientists and researchers engaged in searching for therapeutics and drugs. The tumor microenvironment (TME) is recognized as one of the major hallmarks of epithelial cancers, including the majority of lung cancers, and is associated with tumorigenesis, progression, invasion, and metastasis. Targeting of the TME has received increasing attention in recent years. Natural products have historically made substantial contributions to pharmacotherapy, especially for cancer. In this review, we emphasize the role of the TME and summarize the experimental proof demonstrating the antitumor effects and underlying mechanisms of natural products that target the TME. We also review the effects of natural products used in combination with anticancer agents. Moreover, we highlight nanotechnology and other materials used to enhance the effects of natural products. Overall, our hope is that this review of these natural products will encourage more thoughts and ideas on therapeutic development to benefit lung cancer patients.     

复合保鲜剂对鲜切天麻贮藏品质的影响

目的通过探究复合保鲜剂对鲜切天麻保鲜效果的影响,为鲜切天麻采后保鲜提供参考依据。方法以鲜切天麻为实验材料,采用四因素三水平正交实验考察茶多酚、柠檬酸、抗坏血酸、壳聚糖复配对鲜切天麻感官评价的影响,以鲜切天麻感官评价为控制指标,筛选出适宜鲜切天麻的复合保鲜剂配方。结果复合保鲜剂的最佳配方为茶多酚质量分数1.25%,柠檬酸质量分数0.50%,抗坏血酸质量分数0.20%,壳聚糖质量分数0.90%。与采用清水处理相比较,该复合保鲜剂在4℃下贮藏15d,能有效维持鲜切天麻的硬度和色差L*值,延缓其天麻素和多糖含量的下降,保持鲜切天麻PPO活性和POD活性。结论复合保鲜剂能有效地保持鲜切天麻的商品价值,可用于鲜切天麻采后保鲜。     

Resveratrol: a review of plant sources,synthesis, stability,modification and food application

Resveratrol, a stilbene molecule belonging to the polyphenol family, is usually extracted from a great many natural plants. The technologies of preparation and extraction methods are developing rapidly. As resveratrol has many beneficial properties, it has been widely utilized in food and medicine industry. In terms of its structure, it is susceptible to degradation and can undergo chemical changes during food processing. Different studies have therefore given more attention to various aspects of resveratrol, including anti-aging, anti-oxidant, and anti-cancer activity. This review classifies the study of resveratrol, considers plant sources, synthesis, stability, common reactions, and food applications, and provides references to boost its food and medical utilization. © 2019 Society of Chemical Industry