Effects of malondialdehyde-induced protein oxidation on the structural characteristics of rice protein

Malondialdehyde (MDA) was selected to represent a secondary by-product of lipid peroxidation during rice ageing. This study aimed to investigate the effects of MDA modification on the structural characteristics of rice protein. The results showed that as MDA concentration increased, rice protein carbonyl and disulphide groups increased, but sulphydryl content decreased. The blue shift of maximum fluorescence peak, the decrease of rice protein intrinsic fluorescence intensity and the reduction of surface hydrophobicity indicated the formation of protein aggregates caused by MDA oxidative modification. The results of molecular weight distribution and particle size distribution showed that MDA modification resulted in the formation of soluble protein aggregates, and the decrease of rice protein solubility indicated that insoluble protein aggregates were formed. Results of protein electrophoresis showed that MDA modification contributed to rice protein aggregation via non-disulphide covalent bonds. The results showed that rice protein gradually aggregated with increasing MDA concentration.     

β-淀粉样多肽自聚集抑制剂的电化学筛选方法研究

β-淀粉样多肽（Amyloidbeta,Aβ）的聚集物具有神经细胞毒性,可导致神经元凋亡,从而诱导阿尔茨海默症（Alzheimer’s disease,AD）的发生。能够抑制AB自聚集行为的化合物称为AB自聚集抑制剂。该抑制剂可抑制Aβ有毒聚集物的产生,从而降低Aβ所引起的神经细胞毒性,对AD病有一定的治疗效果。因此。筛选AB自聚集抑制剂对于AD的治疗有着重要的意义。在数以千万计的化合物中,要筛选出对Aβ自聚集有抑制效果的化合物需要借助众多的仪器和研究方法。该文总结了筛选AB自聚集抑制剂的几种方法．重点综述了几种低成本、快速、灵敏的电化学筛选方法。Aβ自聚集抑制剂的筛选对临床上AD病的治疗提供了理论基础,为治疗AD病这一复杂科学问题的研究起到了促进作用。     

Spindle-shaped microfluidic chamber with uniform perfusion flows

The reaction chamber is important due to its wide applications. Based on the idea of the bionics, a novel spindle-shaped chamber (S-chamber) for microfluidics was designed to provide uniform flow and eliminate stagnant corners for microchannels. The computational fluid dynamics simulation results demonstrate that these S-chambers have a better performance compared to the conventional diamond-shaped chambers. An S-chamber with the optimized shape, which consists of a rectangle reaction region interfaced to the inlet/outlet channel through an expansion region with smooth arc edges, was fabricated by micromolding of polydimethylsiloxane. This S-chamber was fixed into a microreactor and mounted horizontally on a synthesizer for biochemical reactions. Solvent perfusion experiments and synthetic optimization experiments for in situ synthesis of peptide nucleic acids microarray were performed. The experimental results indicate that the newly designed and fabricated S-chamber provides excellent homogeneous perfusion flows. This type of S-chamber is designed for the most convenient fixation in the horizontal direction, without the need to consider the complicated effect caused by other housing directions. It has a wide application for cell culturing, microarray synthesis, gene hybridization, and many other microfluidic system-based techniques requiring uniform flow conditions.     

PET包装材料中紫外吸收剂迁移研究进展

PET包装材料广泛应用于食品包装中,为了提高对应的抗光氧化能力,会添加一定量的紫外吸收剂于其中,而紫外吸收剂在长期贮存过程中存在迁移溶出隐患。对PET包装材料中紫外吸收剂的种类、迁移机制及国内外迁移研究进展进行综述,并进行展望。     

冷藏对草鱼肉超微结构及代谢物的影响

为解析冷藏草鱼肉品质变化机制,本实验分别采用气相色谱-飞行时间质谱法和透射扫描电子显微镜分析了草鱼肉4 ℃冷藏0、24、72 h后小分子代谢物组成和超微结构变化。结果发现,随着冷藏时间延长,草鱼鱼肉肌纤维间隙变大、排列开始散乱,部分肌节发生断裂。代谢组学共鉴定到211 种代谢物,其中42 种代谢物的含量变化倍数超过1.5 倍（P＜0.05）。乳酸、磷酸累积是鱼肉pH值下降的主要原因。本研究发现三羧酸循环途径代谢物中只有琥珀酸含量显著降低（P＜0.05）,转化成4-羟基丁酸甲酯和γ-氨基丁酸,这3 种化合物水平可能是冷藏草鱼肉新鲜度潜在评价指标。多不饱和脂肪酸（如亚麻酸、花生四烯酸）含量显著下降（P＜0.05）,但壬二酸含量显著增加（P＜0.05）。冷藏过程中,缬氨酸、L-半胱氨酸含量显著增加（P＜0.05）。草鱼肉冷藏过程中,脂肪氧化先于蛋白质降解。草鱼肉中含有的植物次级代谢物（胡椒碱、柚皮素、茉莉酸甲酯、马钱子苷、α-蛔蒿素、枞酸、3,4-二羟基扁桃酸）可通过抑制黄嘌呤氧化酶影响鱼肉核苷酸代谢及鱼肉滋味。     

γ-谷维素对脂多糖诱导巨噬细胞RAW264.7炎症因子表达的影响

利用细菌脂多糖(lipopolysaccharide,LPS)刺激巨噬细胞RAW264.7形成炎症模型,评价γ-谷维素对巨噬细胞炎症因子表达的影响。在LPS刺激的RAW264.7细胞培养基中,添加不同浓度的γ-谷维素,分析培养基中炎症因子白细胞介素-1β(interleukin-1β,IL-1β)、肿瘤坏死因子-α(tumor necrosis factor-α,TNF-α)、白细胞介素-6(interleukin-6,IL-6)的含量,以及NO_2~-/NO_3~-含量,发现γ-谷维素能抑制炎症因子的分泌;利用实时荧光定量聚合酶链式反应(real-time quantitative polymerase chain reaction,qPCR)分析mRNA表达水平,确定γ-谷维素能抑制炎症因子的基因表达;采用Western blotting分析进一步确定γ-谷维素能抑制炎症因子的蛋白表达。综上所述,γ-谷维素能明显抑制炎症因子IL-1β、TNF-α、IL-6、NO等分泌和表达。     

Isolation and characterisation of antibacterial peptides derived from the f(164–207) region of bovine αS2-casein

A chymosin digest of sodium caseinate, which showed antibacterial activity against Listeria innocua, was fractionated using reverse phase high performance liquid chromatography and the purified antibacterial peptides were characterised by mass spectrometry, N-terminal amino acid sequencing and comparison to peptide masses of theoretical enzymic digests of milk proteins. Five antibacterial peptides, Cr1, Cr3, Cr4, Cr5 and Cr7 corresponding to amino acid residues 181–207, 180–207, 175–207, 164–207 and 172–207 of bovine α_S2-casein, respectively, were isolated. The minimal inhibitory concentration of peptides Cr1, Cr4 and Cr5 was determined against a range of Gram-positive and Gram-negative bacteria and showed similar activities to those of the bacteriocin peptide, nisin and the antibacterial peptide, lactoferricin B against certain Gram-positive bacteria. A partially purified chymosin digest of sodium caseinate (Cr_MIX) was prepared and observed to be heat stable for up to 15 min on exposure to 121 °C. Although Cr_MIX showed bactericidal activity against Salmonella Typhimurium in 0.1% (w/v) peptone medium, no antibacterial activity was observed when tested in skim milk at the same concentration.     

银杏粉对小麦面团流变学特性和水分分布及迁移规律的影响

目的：探究不同添加比例银杏粉对小麦面团的流变学特性及水分分布及迁移特性的影响。方法：采用粉质仪、快速黏度分析仪、流变仪测定混合面团的流变学特性,以及差示扫描量热仪、核磁共振仪测定混合面团的水分分布及迁移规律。结果：从流变学的角度分析,随着银杏粉的添加,混合粉的吸水率、公差指数和宽带均逐渐增大;形成时间先减少后增加,在添加量为12%时,面筋网络形成时间最短;糊化特性各指标均呈现出下降趋势;储能模量（G’）、损耗模量（G’’）均随着频率的增加逐渐上升;损耗角正切（tanδ）在银杏粉添加量为18%时达到最大,但随着添加量继续增加开始出现了拐点,反而不利于其综合黏弹性。从水分分布及迁移规律角度分析而言,随着银杏粉的添加,水分融化焓变逐渐降低,可冻结水逐渐降低,非可冻结水逐渐增加,体系中水分流动性降低;弱结合水和自由水的含量相应减少,而深层结合水在银杏粉添加量为18%时才开始逐渐增加。结论：综上所述,当银杏粉的添加量为12%～18%时,对小麦面团的流变学特性和面团中分布状况均具有显著影响（P＜0.05）,且面团品质较好。     

辣椒粉添加量对鲜湿面品质特性的影响

本试验选择辣椒粉和小麦粉为主要原料,对不同辣椒粉添加量的混合面团的粉质特性,糊化特性,及鲜湿面的色泽特性、蒸煮特性、质构特性、感官评价进行测定,最后结合主成分分析方法进行综合评价。试验结果表明：随着辣椒粉添加量的上升,面团稳定时间逐渐降低,公差指数先降低后增加,带宽先增加后降低;鲜湿面的糊化黏度降低,缩短糊化时间;鲜湿面的L*值逐渐下降,a*和b*逐渐上升;添加量2%的鲜湿面的断条率降低,膨胀度提高,硬度、回复性、内聚性、弹性、咀嚼性均提高,超过该添加量后鲜湿面各指标均有下降趋势,结合主成分分析提取了三个主成分(积累贡献率为94.778%),结果表明添加2%辣椒鲜湿面综合得分最高,为2.81分。因此,适量添加辣椒粉能改善鲜湿面的品质特性,改良其风味和口感,且辣椒粉添加量2%时效果最佳。     

HPLC-AFS法测定水产品中4种砷形态

目的：研究建立水产品中一甲基砷酸（MMA）、二甲基砷酸（DMA）、As（Ⅲ）和As（Ⅴ）的超声辅助提取—高效液相色谱—原子荧光光谱分析方法。方法：样品采用甲醇—水（V_甲醇∶V_水=1∶1）溶液超声提取,15 mmol/L磷酸氢二铵溶液（pH 6.0）为流动相,经PRP-X100阴离子交换柱分离,原子荧光光谱分析方法测定。结果：在优化试验条件下,MMA、DMA、As（Ⅲ）、As（Ⅴ）4种砷形态化合物在0～100 μg/mL的质量浓度范围内线性关系良好,相关系数均在0.998以上,检出限分别为0.82,0.94,1.10,0.78 μg/L,相对标准偏差为0.8%～3.7%,加标回收率为86.0%～110.0%。结论：该方法简便,准确度、灵敏度高且试剂耗材费用低,适用于水产品中砷的形态分析。