Modulation of the antioxidant/pro-oxidant balance,cytotoxicity and antiviral actions of grape seed extracts

Grape seed extracts (GSEs) were investigated in yeast cells harbouring defects in their antioxidant system (regarding the cellular growth and growth recovery from H₂O₂ insult). GSEs antioxidant activity was detected in wild-type and mutant strains Δcta1, Δgsh1 and Δoye2glr1, while pro-oxidant activity in Δsod1 cells was seen. Assessment of proliferation of prostate cancer PC3 and HBV-replicating HepG2 2.2.15 cells treated with GSEs has shown higher cytotoxicity of red grape seed extract (RW) than white grape seed extract (WW) subjective to dose and period of administration. No antiviral effect was detected by measuring the secreted virion particles in HepG2 2.2.15 cells treated with GSEs. The GSEs play a dual antioxidant/pro-oxidant role in vivo according with the cellular antioxidant system deficiencies and exhibit cytotoxic properties in PC3 and HepG2 2.2.15 cell lines, but no antiviral action against HBV.     

白酒品牌塑造与营销运营新策略的探讨

酒类行业传统的分销模式由经销商制、买断制、贴牌制扩充到直营连锁制和经销商自产,表现出厂商对白酒运营方式积极探索,丰富了白酒运营的商业模式。白酒营销如何稳操胜卷应在强化渠道变革、转变渠道模式、规范战术标准、推动模式创新、提高品牌美誉度亲和力,和忠诚度才能为提高白酒价值的升华,扩大白酒渠道多元化发展铺平道路,借助资本影响力推动酿酒产业的结构性调查。     

TA.XTplus物性测试仪在传统白酒生产中应用的探索(二)——五粮浓香型白酒发酵糟醅的质构特性与发酵参数分析

通过物性测试仪对五粮浓香型白酒窖池发酵糟醅的硬度、粘聚性、内聚性等质构特性进行跟踪测试分析,并对窖期内糟醅水分、酸度、淀粉等发酵参数进行了研究.初步探索发酵糟醅的质构特性与理化性质变化之间的关系.     

浓香型白酒发酵糟醅的质构特性与发酵参数分析

通过物性测试仪对浓香型白酒窖池发酵糟醅的硬度、粘聚性、内聚性等质构特性进行跟踪测试分析,并对窖期糟醅水分、酸度、淀粉等发酵参数进行了研究。初步探索发酵糟醅的质构特性与理化性质变化之间的关系。     

野生葡萄及其F1代副梢遗传规律的研究

对西北农林科技大学野生葡萄种植资源圃61类野生葡萄连续3年调查,结果表明,野生葡萄副梢性状类型分布广泛,副梢长度和形成率变异均不服从正态分布,表现出质量性状特征.主梢长度和副梢长度表现为极显著正相关(R=0.6271,P＜0.0001).以长副梢、短副梢葡萄种类进行杂交的燕山×河岸为例,F1代副梢形成率呈连续性变异,表现出数量性状遗传特征;副梢长度变异不服从正态分布,表现出质量性状遗传特征.说明中国野生葡萄和美洲种葡萄在副梢长度和形成率遗传方面存在差异.     

基于关联规则的食品安全数据挖掘方法

食品安全检测得到的大量的数据中,隐含着许多潜在有用的信息。通过对这些数据的分析,人们可以获得与食品安全状况密切联系的信息。文中分析了食品安全检测数据的特点,结合这些特点将数据挖掘技术中的关联规则挖掘引入食品安全检测数据的分析中来,并对某出入境检验检疫局提供的食品安全检测数据库进行实际分析,试验结果表明:该方法较以往的数理统计分析方法更适于对食品安全检测数据中多因素的分析,可以发现其中隐含的关联规则。这些规则对食品安全监管可提供决策支持,提高监管的效率。     

大曲培养过程中生酸规律的研究

对酸度在大曲培养过程中的生成及变化规律进行了研究，结果表明，成品曲的酸度大小主要是在高温转化阶段生成的。高温转化阶段温度的高低及高温时间的长短，对大曲的酸度产生直接影响。在发酵阶段的后期即放风时，酸度这最大值。放风时酸度较大的，成品曲酸度相对稍高。(陶然)     

Enhanced antiviral activity of soybean β-conglycinin-derived peptides by acylation with saturated fatty acids

Abstract: Peptide mixtures prepared from soybean β‐conglycinin (7S‐peptides) were acylated with saturated fatty acids of different chain length (6C‐18C) in order to improve their antiviral activity against Feline calicivirus (FCV) strain F9 which is a typical norovirus surrogate. Among the fatty acids varieties, it was revealed that 7S‐peptides acylated with myristic and palmitic acids potently inhibited FCV replication. Myristorylation and palmitoylation of 7S‐peptides kept host cells viability at 91.51% and 98.90%, respectively. The infectivity of FCV on Crandell–Reese feline kidney cells was further determined after exposure of initial titer of 10^6.47 TCID₅₀/mL. Myristoylated and palmitoylated 7S‐peptides significantly (P < 0.006) reduced FCV infectivity as compared to native 7S‐peptides. Native 7S‐peptides showed 25% FCV inhibitory activity while myristoylated and palmitoylated 7S‐peptides exhibited 98.59% and 99.98% reduction in FCV infectivity, respectively. Myristoylated and palmitoylated 7S‐peptides demonstrated higher anti‐FCV activity in a wide range of concentration with complete reduction at 25 μg/mL. Surface hydrophobicity was significantly (P < 0.05) increased after attachment of long hydrocarbon fatty acids to 7S‐peptides as supported by changes in fluorescence intensity. Enzymatic hydrolysis together with acylation will give an insight into surface and physiological functional lipopeptides derived from soy β‐conglycinin.     

液相色谱法检测畜禽食品中氯霉素残留研究进展

氯霉素是一种常用的具有旋光活性的广谱抗生素,广泛应用于畜牧业中。然而,动物生长过程中过量使用氯霉素会导致其在动物源性食品中残留,给人体健康带来极大的危害。世界各国对动物源性食品中氯霉素残留的监控愈来愈严格,对各种检测方法也提出了越来越高的要求。本文对氯霉素的危害、氯霉素使用限量标准及液相色谱法检测其在畜禽食品中的残留进行综述。