Inhibitory effects of curcumin and piperine on fluorescent advanced glycation end products formation in a bovine serum albumin–fructose model

This study investigated the inhibitory effects of curcumin and piperine on fluorescent advanced glycation end products (fAGEs) formation in a bovine serum albumin (BSA)–fructose model. Model systems of BSA and fructose were prepared, and curcumin or piperine was added. fAGEs and BSA oxidation product (dityrosine, kynurenine and N'-formylkynurenine) contents were determined. The results showed that fAGEs content decreased with increasing concentration of curcumin and piperine (P < 0.05). Addition of curcumin and piperine at 160 µg mL⁻¹ could inhibit fluorescent AGEs by 100% and 93% respectively. Dityrosine and N'-formylkynurenine contents decreased as curcumin and piperine concentration increased (P < 0.05). Furthermore, the result of principal component analysis indicated that curcumin and piperine markedly impeded BSA oxidation, resulting in a lower level of fAGEs in model systems. Therefore, adding curcumin and piperine may facilitate reduced fAGEs levels in BSA–fructose model.     

Effect of temperature on raw whole milk density and its potential impact on milk payment in the dairy industry

The objective of this study was to determine the effect of temperature on whole milk density measured at four different temperatures: 5, 10, 15, and 20 °C. A total of ninety-three individual milk samples were collected from morning milking of thirty-two Holstein Friesian dairy cows, of national average genetic merit, once every two weeks over a period of 4 weeks and were assessed by Fourier transform infrared spectroscopy for milk composition analysis. Density of the milk was evaluated using two different analytical methods: a portable density meter DMA35 and a standard desktop model DMA4500M (Anton Paar GmbH, UK). Milk density was analysed with a linear mixed model with the fixed effects of sampling period, temperature and analysis method; triple interaction of sampling period x analysis method x temperature; and the random effect of cow to account for repeated measures. The effect of temperature on milk density (ρ) was also evaluated including temperature (t) as covariate with linear and quadratic effects within each analytic method. The regression equation describing the curvature and density–temperature relationship for the DMA35 instrument was ρ = 1.0338−0.00017T−0.0000122T² (R² = 0.64), while it was ρ = 1.0334 + 0.000057T−0.00001T² (R² = 0.61) for DMA4500 instrument. The mean density determined with DMA4500 at 5 °C was 1.0334 g cm⁻³, with corresponding figures of 1.0330, 1.0320 and 1.0305 g cm⁻³ at 10, 15 and 20 °C, respectively. The milk density values obtained in this study at specific temperatures will help to address any bias in weight–volume calculations and thus may also improve the financial and operational control for the dairy processors in Ireland and internationally.     

Dietary advanced glycation end‐products: Perspectives linking food processing with health implications

Dietary advanced glycation end products (dAGEs) are complex and heterogeneous compounds derived from nonenzymatic glycation reactions during industrial processing and home cooking. There is mounting evidence showing that dAGEs are closely associated with various chronic diseases, where the absorbed dAGEs fuel the biological AGEs pool to exhibit noxious effects on human health. Currently, due to the uncertain bioavailability and rapid renal clearance of dAGEs, the relationship between dAGEs and biological AGEs remains debatable. In this review, we provide the most updated information on dAGEs including their generation in processed foods, analytical and characterization techniques, metabolic fates, interaction with AGE receptors, implications on human health and reducing strategies. Available evidence demonstrating a relevance between dAGEs and food allergy is also included. AGEs are ubiquitous in foods and their contents largely depend on the reactivity of carbonyl and amino groups, along with surrounding condition mainly pH and heating procedures. Once being digested and absorbed into the circulation, two separate pathways can be involved in the deleterious effects of dAGEs: an AGE receptor‐dependent way to stimulate cell signals, and an AGE receptor‐independent way to dysregulate proteins via forming complexes. Inhibition of AGEs formation during food processing and reduction in the diet are two potent approaches to restrict health‐hazardous dAGEs. To elucidate the biological role of dAGEs toward human health, the following significant perspectives are raised: molecular size and complexity of dAGEs; interactions between unabsorbed dAGEs and gut microbiota; and roles played by concomitant compounds in the heat‐processed foods.     

陈四楼煤矿“123456双重预防体系”的建设与应用

针对煤矿“双重预防体系”如何落地生根问题，结合陈四楼煤矿在风险分级管控和隐患排查治理方面的实用方法和“双重预防体系”的建设经验，深入研究了“双重预防体系”的相关标准、风险隐患事故之间的关系及其各自的产生和发展机理、安全风险的有关辨识评估方法、事故隐患的排查和治理方法，分析了传统安全管理模式与“双重预防体系”的新型安全管理模式的差别，总结出了“123456双重预防体系”这个囊括了事前安全风险辨识、事中隐患排查治理、事后安全现状评估的创新成果，实现了“事前、事中、事后”的全过程控制，对夯实煤矿安全管理根基、促进矿井平稳有序发展发挥着越来越重要的作用，为煤炭行业“双重预防体系”的落地生根提供了借鉴和参考。     

高碘酸盐的活化及降解水体有机污染物研究进展

根据高碘酸盐活化方式、活化机理和相关自由基种类等方面,叙述了国内外高碘酸盐高级氧化体系降解水体有机污染物方面的工作。基于氧化剂为高碘酸盐的高级氧化技术氧化能力强,能在较宽的pH范围内高效降解包括抗氧化能力极强的全氟辛酸(PFOA)在内的多种有机污染物,在水处理领域具有较好的应用潜力。依据目前的研究现状,结合实际需求,认为进行废水处理的小试或者中试、优化活化理论研究,以及明确各活性物质对有机物选择性降解的机理,是将来需要关注的问题以及研究方向。     

先进控制技术在重油催化裂化装置的应用

介绍了由浙江中控软件技术有限公司和镇海炼油化工股份公司(镇海炼化)共同开发的重油催化裂化装置先进控制系统,以及该系统在镇海炼化的工业应用情况.详细阐述了该控制系统的控制策略.工业实践表明,模型和控制策略的综合应用明显地改善了先进控制系统的适应性.先进控制系统的应用明显提高了装置的操作平稳率和产品质量的稳定性,提高了装置的掺渣率,经济效益显著.     

改性双马来酰亚胺的研究

本文研究了双马来酰亚胺与烯丙基化合物形成的改性树脂体系的固化和热性能，讨论了单体配比、增韧剂、催化剂对性能的影响。     

ARAM·ARIES SPM-Lite便携式遥测地震数据采集系统简介

ARAM·ARIES SPM-Lite便携式遥测地震数据采集系统是加拿大GEO-X公司在2002年下半年推出的全新小型便携式地震数据采集系统。该仪器运用了当今最先进的计算机制造技术、网络化技术和微电子技术,除继承了ARAM-ARIES地震数据采集系统所有功能和技术外,它还简化了硬件结构,使体积更小,重量更轻,功能性更强。更加适应地矿、煤田、丛林和山区进行地震勘探。