Digestive protection of probiotic Lacticaseibacillus rhamnosus in Ricotta cheese by monoglyceride structured emulsions

This research aimed at studying the potential use of monoglyceride (MG) structured emulsions (MSEs) as delivery and protective systems for probiotic bacteria in Ricotta cheese. To this purpose, a low-fat commercial Ricotta cheese was added with MSEs formulated with milk, as water phase, and sunflower oil (MSE-SO) or anhydrous milk fat (MSE-AMF), as lipid phase. A commercial whole milk Ricotta cheese (W-RC) was considered as reference. A probiotic Lacticaseibacillus rhamnosus strain was inoculated as free cells in W-RC or embedded into the MSEs and added to the low-fat Ricotta at the same reference fat content. After physico-chemical characterisation, L. rhamnosus viability and sample destructuring behaviour upon in vitro digestion were evaluated. At the end of in vitro digestion, both W-RC and sample containing MSE-SO were unable to protect cells. By contrast, sample with AMF ensured a sufficient probiotic viability, even after 14 days of storage at 4 °C. This result was attributed to system composition and structure. During the gastric phase, the presence of caseins and MG-AMF mixed structures induced the formation of clots, entrapping and protecting cells against the acidic pH of the stomach, as confirmed by confocal micrographs and particle size. During the intestinal phase, cell viability was guaranteed by the formation of mixed micelles promoted by MG. It was demonstrated that microbial cells located near MG structures where they found protection.     

Influence of fermentation with different lactic acid bacteria and in vitro digestion on the change of phenolic compounds in fermented kiwifruit pulps

The present study aimed to evaluate the effect of fermentation and gastrointestinal digestion of three kinds of fermented kiwifruit pulps with different Lactobacillus (Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus casei). The changes in bioactive substances (total phenolic acid, total flavonoid, vitamin C and the viable count), antioxidant capacity (DPPH, ABTS, hydroxyl radical and superoxide anion radical scavenging activity) and phenolic profiles (protocatechuic acid, protocatechualdehyde, chlorogenic acid, caffeic acid and p-coumaric acid) were detected. The result showed, compared to non-fermented kiwifruit pulp, fermentation with LP and LA had higher content of TPA, TF and V_C, as well as antioxidant capacity. Fermentation with LP and the content of protocatechualdehyde, p-coumaric acid and chlorogenic acid were increased. However, after digestion, LP showed more effect in maintaining the content of antioxidants, antioxidant capacity and the viable count rather than LA. During digestion, the content of protocatechualdehyde and p-coumaric acid was increased in fermented samples compared with non-fermented samples. Overall, compared with LA and LC, LP is more suitable for the fermentation of kiwifruit pulp.     

TiO2/MXene-Assisted LDI-MS for Urine Metabolic Profiling in Urinary Disease

Cancer remains an intractable medical problem. Rapid diagnosis and identification of cancer are critical to differentiate it from nonmalignant diseases. High-throughput biofluid metabolic analysis has potential for cancer diagnosis. Nevertheless, the present metabolite analysis method does not meet the demand for high-throughput screening of diseases. Herein, a high-throughput, cost-effective, and noninvasive urine metabolic profiling method based on TiO₂/MXene-assisted laser desorption/ionization mass spectrometry (LDI-MS) is presented for the efficient screening of bladder cancer (BC) and nonmalignant urinary disease. Combined with machine learning, TiO₂/MXene-assisted LDI-MS enables high diagnostic accuracy (96.8%) for the classification of patient groups (including 47 BC and 46 ureteral calculus (UC) patients) from healthy controls (113 cases). In addition, BC patients can also be identified from noncancerous UC individuals with an accuracy of 88.3% in the independent test cohort. Furthermore, metabolite variations between BC and UC individuals are investigated based on relative quantification, and related pathways are also discussed. These results suggest that this method, based on urine metabolic patterns, provides a potential tool for rapidly distinguishing urinary diseases and it may pave the way for precision medicine.     

Effect of thermal treatment on the antioxidant activity of egg white hydrolysate and the preparation of novel antioxidant peptides

Heat treatment will affect the nutritional properties and potential bioactivity of food materials. The aim of this work was to evaluate the effect of different thermal treatment (4, 56, 65 and 100 ℃) and in vitro gastrointestinal digestion on the antioxidant activity of egg white hydrolysate. The results demonstrated that egg white hydrolysate treated at 65 ℃ exhibited the highest antioxidant. Remarkably, the simulated digestion significantly increased antioxidant activity of egg white hydrolysate. Furthermore, we identified twenty-four potential antioxidant peptides by performing mass spectrometry and bioinformatic analysis. Six peptides were selected based on the activity prediction score of the online tool. The results showed that P6 (ACPECPK) possessed the most outstanding antioxidant properties and had low cytotoxicity and allergenicity. Bioinformatics technology combined with biochemical assays may offer a way for discovering novel antioxidant peptides from different kinds of food under various heat treatment conditions.     

Effects of water-soluble soybean polysaccharide on rheological properties,stability and lipid digestibility of oil-in-water emulsion during in vitro gastrointestinal digestion

Water-soluble soybean polysaccharide (SSPS) is a naturally occurring emulsifier. SSPS was used as the sole emulsifier to stabilize an oil-in-water (O/W) emulsion. The effects were investigated of different SSPS concentrations (3–20% (w/w)) on the lipid digestibility, rheological properties and stability of O/W emulsions during in vitro digestion model. The droplet size of the emulsions tended to increase during the oral phase because the emulsions were unstable and droplets coalesced, except with a SSPS concentration of 20% (w/w). The presence of SSPS markedly reduced the free fatty acid (FFA) content after its stabilized O/W emulsion passed through in vitro gastrointestinal digestion. The amount of FFA significantly decreased as the concentration of SSPS increased due to SSPS stabilization film on oil droplet surface and high viscous system. SSPS may be an attractive alternative ingredient to control the lipid digestibility of emulsions for various food products.     

喷射成形Al-Zn-Mg-Cu合金挤压态的组织和力学性能

研究了利用喷射成形辅以挤压制备Al-5.72Zn-2.36Mg-1.66Cu合金后优化的组织结构特征和力学性能。结果表明,合金基体组织均匀细化,晶粒形貌趋于圆整,平均晶粒大小达到10 μm左右。当合金的冷却条件通过快速凝固技术改变时,会产生不同程度的固溶强化效果和第二相弥散强化效果,从而改善了合金的整体性能。合金的屈服强度和抗拉强度分别平均提高了20%左右,且伸长率也略有提高。     

检测仪器及消解方式对罗布麻微量元素检测效果的影响

目的 探索罗布麻微量元素适宜的检测条件。方法 以新疆产罗布麻和白麻叶及其制品罗布麻茶为实验材料, 比较了电感耦合等离子体质谱法(inductively coupled plasma mass spectrometry, ICP-MS)和电感耦合等离子体原子发射光谱法(inductively coupled plasma atomic emission spectrometry, ICP-AES)2种仪器对其Li、B、Cr、Fe、Mn、Cu、Zn、Se和Sr 9种微量元素的检测效果, 同时对比了3种不同的湿法消解方式对检测结果的影响。结果 采用不同酸解液的3种湿法消解方法, 硝酸/过氧化氢消解液处理条件较温和, 元素损失量较少, 检测结果稍高于浓硝酸/高氯酸消解液处理的结果, 但所耗消解时间更长。对于易挥发元素Se, 选用酸性和氧化性较弱的硝酸/过氧化氢消解液更适宜。在本试验条件下, 罗布麻体内的Li和Cr 2种微量元素不宜采用ICP-AES仪器检测, 可选用ICP-MS, 而对于难电离元素Se则正好相反。结论 检测罗布麻微量元素含量时, 应根据待检测元素类型特征, 选择适宜的检测仪器。     

[成形过程仿真优化与集成计算材料工程]限定加热管布局的快速热循环注塑成形模具电加热系统优化

针对管道布局、最大允许能耗给定条件下快速热循环注塑成形（RHCM）注塑模具型腔表面快速均匀加热的问题，提出以单根加热棒热流密度为设计变量，以模具型腔表面升温效率和温度分布均匀性为目标，结合有限元模拟、响应面设计以及多目标粒子群优化技术来优化RHCM模具电加热系统。与优化前相比，加热系统优化后，模具型腔表面最大温差降低63.4%，加热系统总能耗降低9%。对比了不同注塑成形工艺条件下成形的平板塑件表面质量，结果表明，相对传统注塑成形（CIM）工艺，RHCM工艺将制品表面粗糙度Ra从320 nm降低到118 nm，并有效抑制了制品表面熔接痕、缩痕等缺陷；发现制品表面粗糙度与型腔表面对应点温度成负相关，说明优化后的型腔表面温度分布更有利于提升制品表面质量。