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旨在为羊尾油对动物健康效应的研究提供基础数据,创建了自发性高血压大鼠(SHR)模型,将8周龄SHR分为试验组苏尼特羊尾油组(Y组)、阴性对照大豆油组(D组)、阳性对照菜籽油组(C组)和芥花油组(J组),并分别饲喂添加10%相应油脂的饲料,记录日摄食量,每周测量血压,饲喂14周后解剖采血,摘取肝脏,检测血清血脂水平、肝脏功能指标和肝脏病理学特征。结果表明：第14周时,Y组雌、雄SHR日摄食量显著高于对照组(p<0.05),血压显著低于对照组(p<0.05); Y组SHR血清中总胆固醇、甘油三酯和低密度脂蛋白胆固醇含量以及谷丙转氨酶、谷草转氨酶、γ-谷氨酰转移酶和乳酸脱氢酶活性显著低于对照组(p<0.05),而高密度脂蛋白胆固醇含量显著高于对照组(p<0.05);C组和J组SHR肝脏病变严重,Y组SHR肝脏组织未出现病变。综上,与对照组植物油相比,苏尼特羊尾油具有缓和SHR血压升高、有效改善血脂和肝脏机能作用,是具有良好健康效应的动物性油脂。 相似文献
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干腌火腿在发酵成熟期间蛋白质降解可产生丰富的肽类物质。为探究干腌火腿中多肽的抗高血压活性,从金华火腿中提取多肽,通过体外检测肾素的抑制活性和动物体内灌胃实验,探究火腿多肽潜在的血压调节能力。结果显示:金华火腿多肽具有显著的肾素抑制能力,当火腿多肽质量浓度为10 mg/mL时,其肾素抑制率为62.21%。在SHR大鼠体内,当火腿多肽质量浓度为20 mg/mL时,灌胃处理组大鼠的收缩压和舒张压比未灌胃处理组显著降低(P < 0.05),其血压控制效果与5 mg/mL卡托普利相近,且持续时间更长。结论:金华火腿多肽具有良好的抗高血压活性,为进一步开展干腌火腿中生物活性肽的生理调节功能研究奠定了理论基础。 相似文献
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Gabriella Tamasi Maria Camilla Baratto Claudia Bonechi Anastasiya Byelyakova Alessio Pardini Alessandro Donati Gemma Leone Marco Consumi Stefania Lamponi Agnese Magnani Claudio Rossi 《Food Science & Nutrition》2019,7(9):2907-2920
The products and by‐products of Olea europaea L.: olive fruits (primary agricultural product), oils (primary agro‐industrial product), pomaces (agro‐industrial processing by‐product), and leaves (agricultural practices by‐product), are promising sources of bioactive compounds. In the present study, qualitative and quantitative analyses of selected bioactive components in olive fruits, oils, and pomaces were performed. Total polyphenol content and antioxidant activity were analyzed in all samples (humid pomaces 2015: TPP, 26.0 ± 1.5–43.7 ± 3.0 g(GAEq)/kg DW; TEAC/ABTS, 189.5 ± 3.7–388.1 ± 12.0 mmol(Trx)kg DW). Radical (DPPH) quenching potential was analyzed via photometric and EPR methods, obtaining Vis/EPR signal ratio by 1.05 ± 0.45 and 1.66 ± 0.39 for fruits and pomaces, respectively. Through HPLC‐UV and HPLC‐MS/MS techniques, oleuropein and hydroxytyrosol, as well as selected hydroxycinnamic acids and flavonoids, were identified and quantified in olive fruits and pomaces. The main components were rutin, luteolin, and chlorogenic acid. Cytotoxic assay on fibroblast cells revealed toxic effects for selected extracts at highest tested concentrations (5%). 相似文献
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何雄;游恩卓;李加兴;徐欢欢;岳元媛;张英帅 《食品科学》2025,46(12):220-225
为探究低钠盐和含镁复合调味料维持血压健康水平的差异,通过动物短期喂养实验进行对比研究并对其机理进行分析。采用正常血压WKY大鼠作为空白对照、自发性高血压（spontaneously hypertensive,SHR）大鼠作为受试动物,除每日自由摄食基础饲料外,按照5 g/d食盐推荐摄入量的1、2倍,设定SHR大鼠体质量等效的低钠盐（含75%NaCl、25%KCl）以及含镁复合调味料（含65%NaCl、25%KCl、10%MgCl2·6H2O）低剂量组（0.083 g/kg）和高剂量组（0.167 g/kg）,厄贝沙坦片阳性对照组则依照用药量换算,空白对照组与模型对照组则给予等体积纯水,分组灌胃28 d,再作一般临床观察并检测大鼠血压和心率,最后进行统计学分析。结果表明,各受试物对SHR大鼠一般状况及体质量无显著影响;较模型对照组,含镁复合调味料低剂量组第3周可显著降低收缩压,较模型对照组同期平均下降10.71%,效果同厄贝沙坦片相当,且优于同剂量低钠盐,第4周实验结束时含镁复合调味料、低钠盐的低剂量组较模型对照组的降幅分别可达6.01%、7.63%;低钠盐与含镁复合调味料对舒张压以及平均动脉压、心率的影响均无统计学差异（P>0.05）。可见,两者均有助于维持血压健康水平且差异不明显,均可降低收缩压,但对降低舒张压均无显著效果,因含镁复合调味料较低钠盐更具膳食减钠优势,未来值得大力开发成为有益于维持血压健康水平的低钠盐替代品。 相似文献
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Adeola M. Alashi Kehinde A. Taiwo Durodoluwa Oyedele Odunayo C. Adebooye Rotimi E. Aluko 《International Journal of Food Science & Technology》2018,53(7):1705-1716
This study investigated the potential cardiovascular health benefits of leavened bread produced from wheat flour that contained 1%, 2% and 3% additions of leafy vegetable powders obtained from Amaranthus viridis (AO), Solanum macrocarpon (SM) or Telfairia occidentalis (TO). Dried breads were extracted with water at 60 °C followed by analysis for total polyphenolic content (TPC), as well as in vitro inhibitions of angiotensin‐converting enzyme and renin activities. HPLC analysis of the bread extracts indicated the presence of mainly rutin, gallic acid, myricetin and caffeic acid. TPC of the vegetable‐fortified breads was significantly (P < 0.05) higher (5.8–7.6 mg gallic acid equivalent, GAE/g) than that of control bread (5.5 mg GAE/g). Oral administration of 100 mg dried extract/kg body weight to spontaneously hypertensive rats led to reductions (up to 42 mmHg) in systolic, diastolic and mean arterial blood pressure in comparison with 20 mmHg for the control bread. 相似文献
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Lorenzo León Raúl De la Rosa Aurelio Gracia Diego Barranco Luis Rallo 《Journal of the science of food and agriculture》2008,88(11):1921-1926
BACKGROUND: An olive‐breeding programme aimed at obtaining new cultivars for olive oil production was initiated in Spain in 1991, with oil quality being considered one of the most important objectives. In this study the oil fatty acid composition of 15 advanced olive selections coming from crosses between ‘Arbequina’, ‘Frantoio’ and ‘Picual’ cultivars was evaluated. RESULTS: A strong genetic effect and significant differences between genotypes were obtained for all fatty acids and ratios evaluated. The results allowed the classification of genotypes into four groups according to their fatty acid composition, with the percentages of C18:1, C18:2 and saturated fatty acids being the main contributors to the total variation. The relationship between the results of the initial seedling population and those of the advanced selections indicated that an efficient selection for fatty acid composition could be carried out by considering only a single year of evaluation at the seedling stage. CONCLUSION: A quite different fatty acid composition in the oil of 15 advanced selections and their three genitors was obtained. These results suggest that new olive cultivars with fatty acid composition fulfilling consumer and market demands could be obtained through crossbreeding in the future. Copyright © 2008 Society of Chemical Industry 相似文献
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ACEI发酵乳对原发性高血压大鼠的降血压效果 总被引：4，自引：0，他引：4
脱脂乳经灭菌后,接种4%(体积分数)发酵剂,37℃培养24 h,获得抑制血管紧张素转换酶活性较高的发酵乳。以发酵乳及其乳清为样品,每种样品分别以10 mL/kg和20 mL/kg两种不同剂量连续3 d灌胃原发性高血压大鼠。结果表明,它们均具有较好的降血压效果,其中以20 mL/kg剂量的乳清降压效果最好,最大降压值为(3.4±1.36)kPa,最低血压持续时间为5 h。 相似文献
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Hongbing Fan Wang Liao Floor Spaans Mazhar Pasha Sandra T. Davidge Jianping Wu 《Journal of food science》2022,87(3):1292-1305
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结合多种指标成分,对西昌产油橄榄茶金榄、银贝、莱星、金豆、配多灵5个品种的质量进行科学评价。运用紫外可见分光光度法、高效液相色谱法、石墨炉原子吸收法等现代科学检测技术,分别测定油橄榄茶中总黄酮、总多酚、橄榄苦苷、维生素E及4种重金属元素,以其作为评价指标,结合灰关联度分析方法,考察出最优品种。结果表明:不同品种油橄榄茶中各评价组分均存在一定差异,其中富含黄酮类及多酚类成分,橄榄苦苷含量高,维生素E含量相对较低,重金属元素均符合国家标准限量,灰关联度大小依次为金榄配多灵银贝莱星金豆。西昌产5个品种油橄榄叶均可作为茶叶进行开发利用,其中最优品种为金榄,配多灵其次,金豆最次。 相似文献
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Francisco Espínola Manuel Moya Diego G. Fernández Eulogio Castro 《International Journal of Food Science & Technology》2011,46(12):2576-2583
Malaxation of the paste is the most important step for virgin olive oil extraction because it affects both oil yield and quality. In this work the influence of temperature and mixing time on oil yield, quality parameters and oil composition in photosynthetic pigments and total polyphenols is assessed by using Response Surface Methodology. Seven Picual‐variety olive samples from two consecutive seasons, with different maturity index, were used. Results show that temperature and malaxation time exert a positive influence in olive yield, with optimal values ranging from 20.1 to 32.2 °C and from 73.3 to 90 min. Oil quality decreased slightly as temperature and time of malaxation were increased. Top quality oils were obtained below 30 °C and shorter mixing time. The oil content in photosynthetic pigments increased with temperature and mixing time, while total polyphenols increased with temperature but decreased with mixing time. 相似文献
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Vincenzo Marsilio Riccardo d'Andria Barbara Lanza Francesca Russi Emilia Iannucci Antonella Lavini Giovanni Morelli 《Journal of the science of food and agriculture》2006,86(6):1005-1013
Plant productivity, phenolic profile and natural fermentation, with and without lactic acid bacteria inoculants, were investigated in olive fruit of Ascolana tenera growing under different irrigation regimes. A rainfed control and two treatments receiving a water depth equivalent to 33 and 66% of the estimated crop evapotranspiration (ETc) from the pit hardening stage and a treatment with 66% of ETc during the entire season (25 May‐4 October), were tested. Olive vigour increased with irrigation, which also induced a fresh yield enhancement, mainly due to the increase in fruit size. The differences between treatments were less evident for fruit number per tree and pulp/stone ratio. The phenolic content increased in water deficit‐stressed olives and differences were detected in the concentrations of individual phenolic compounds. Olive oil content and fatty acids composition appeared scarcely affected by irrigation. Values of pH, acidity, sugars, phenolic composition and microbial population were monitored during olive fermentation. Extracts of freshly harvested olive fruits exhibited significantly higher phenolic content than extracts of processed olives. The interaction of irrigation and fermentation appeared to have a significant effect on the chemical and sensory characteristics of the end product. The bitter taste of olive fruit was positively correlated with the level of total phenolics, but negatively correlated with the overall acceptability for direct consumption. The fermentation process was accelerated in the presence of lactic acid bacteria inoculants, indicating the potential use of these microorganisms as quality control markers in table olives during processing. Copyright © 2006 Society of Chemical Industry 相似文献
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Research into finding new uses for by‐products of table olive and olive oil industry are of great value not only to the economy but also to the environment where olives are grown and to the human health. Since leaves represent around 10% of the total weight of olives arriving at the mill, it is worth obtaining high added‐value compounds from those materials for the preparation of dietary supplements, nutraceuticals, functional food ingredients or cosmeceuticals. In this review article, olive tree (Olea europaea L.) leaf is reviewed as being a potential inexpensive, renewable and abundant source of biophenols. The importance of this agricultural and industrial waste is emphasised by means of describing its availability, nutritional and therapeutic effects and studies conducted on this field. © 2017 Society of Chemical Industry 相似文献
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Susana M Cardoso Sylvain Guyot Nathalie Marnet Jos A Lopes‐da‐Silva Artur MS Silva Catherine MGC Renard Manuel A Coimbra 《Journal of the science of food and agriculture》2006,86(10):1495-1502
Analysis of a purified fraction from acetone extracts of olive pulp and pomace by electrospray ionisation tandem mass spectrometry (ESI‐MSn) showed the presence of oleuropein oligomers, whose occurrence has not been reported previously in the literature. The main ionic species (m/z 1613) in the ESI‐MS spectrum was an oleuropein trimer containing three linkages through the hydroxytyrosol backbone. In both samples, oleuropein dimers (m/z 1075), trimers comprising two hydroxytyrosol linkages (m/z 1615), tetramers (m/z 2153) and pentamers (m/z 2691) were also detected by MS. The occurrence of oleuropein oligomers was also observed by nuclear magnetic resonance (NMR). 13C, 13C distortionless enhancement by polarisation transfer DEPT 90, 13C DEPT 135, gHSQC (heteronuclear single quantum coherence) and gHMBC (heteronuclear multiple bond coherence) spectra showed all carbon and proton resonances of oleuropein with the exception of the low‐mobility and asymmetric signals of the aromatic rings. Since mature olives were used in this study, it is possible that the disappearance of oleuropein that has been described to occur with the olive fruit maturation, could be associated with the formation of phenolic oligomers together with lower‐molecular‐weight compounds resulting from its degradation. Copyright © 2006 Society of Chemical Industry 相似文献
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Francisca Ortega‐García Santos Blanco M Ángeles Peinado Juan Peragón 《Journal of the science of food and agriculture》2009,89(3):398-406
BACKGROUND: The kinetic and molecular properties of phenylalanine ammonia‐lyase (PAL) in leaves and fruit of the olive tree (Picual variety) have been studied during the seasonal process of fruit maturation. The concentrations of total phenolic compounds, oleuropein, hydroxytyrosol and tyrosol, have also been determined. This study has been made in rainfed 30‐year‐old olive trees in Jaén, Spain, cultivated by the traditional method. RESULTS: PAL specific activity was assayed and hyperbolic kinetics were observed in both organs. The Km value for L ‐Phe was 0.22 mmol L?1 in leaf and 0.26 mmol L?1 in fruit. In leaf, the highest PAL specific activity was found in the stage prior to veraison. By immunoblot, a PAL‐immunoreactive 75 kDa polypeptide was detected in leaf and fruit. In leaf, the level of this protein progressively rose until the last stages of ripening at the same time that total phenols increased. In fruit, PAL activity and protein change as in two series coinciding with different fruit‐maturation period. By immunohistochemistry under light microscopy, PAL was located in the epidermis and parenchyma cells of leaf and fruit. CONCLUSION: These results demonstrate the involvement and regulation of PAL during fruit ripening of olive, cv. Picual. Copyright © 2008 Society of Chemical Industry 相似文献
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研究水解α- 酪蛋白所得水解产物对原发性高血压大鼠(SHR)血压的影响。用α- 酪蛋白水解产物以低、中、高3 个剂量(0.0245、0.1225、0.6125g/kg bw)分别灌胃SHR 大鼠,0.6125g/kg bw 灌胃正常Wistar 大鼠,测定灌胃后1～8h 尾动脉收缩压(SBP)。结果显示,单次灌胃8h 内,高剂量α - 酪蛋白水解产物对正常Wistar 大鼠的血压无影响;3 种剂量对SHR的血压升高有明显抑制作用,且高剂量组在0～6h 内降压效果最佳,SBP 维持在较低水平的时间最长,达到6h,SBP 值下降了(29.50 ± 1.0)mmHg。连续灌胃高剂量α- 酪蛋白水解产物可较长时间维持低水平SBP。 相似文献
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“Shangshida NO.5” is a giant embryo mutant resulting from giant embryo gene (GE) dysfunction in “Chao2‐10” rice. Here, we compared the antihypertensive effects of “Chao2‐10” brown rice (C2‐10), “Shangshida NO.5” brown rice (GER), and pre‐germinated “Shangshida NO.5” brown rice (PGER) in spontaneously hypertensive rats (SHR). Male SHR at 6 weeks of age were divided into four groups and were fed with (a) a control diet (control), (b) a 40% C2‐10‐supplemented diet (C2‐10), (c) a 40% GER‐supplemented diet (GER), or (d) a 40% PGER‐supplemented diet (PGER) for 8 weeks, and their physiological and biochemical parameters were measured. The results showed that the C2‐10‐, GER‐, and PGER‐supplemented diets significantly decreased systolic blood pressure (SBP) and diastolic blood pressure (DBP) during the experiment. At the end of the experimental period, the SBP and DBP of the C2‐10, GER, and PGER groups were 7.6, 23.3, and 31.1 mmHg and 9.8, 21.1, and 29 mmHg lower than those in the control group, respectively, suggesting the GER and PGER diets were better able to inhibit blood pressure elevation than the C2‐10 diet. The serum creatinine levels in the C2‐10, GER, and PGER groups and the blood urea nitrogen content in the PGER group were significantly lower than those of the control group, indicating that C2‐10‐, GER‐, and especially PGER‐supplemented diets improved renal function. In addition, the antioxidant activity of the C2‐10 group and especially of the GER and PGER groups also improved. The above results suggest that “Shangshida NO.5” rice, particularly pre‐germinated rice, is a good dietary supplement for preventing the development of hypertension. 相似文献
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为了探讨显齿蛇葡萄叶总黄酮对原发性高血压大鼠的影响,采用超声波辅助提取,D-101大孔树脂纯化制备显齿蛇葡萄叶总黄酮,将SHR大鼠40只随机分成正常组、模型组、显齿蛇葡萄叶黄酮组（100、200和400 mg/kg）和依那普利组（5 mg/kg）,显齿蛇葡萄叶黄酮组和依那普利组按照体重分别给予对应药物灌胃10周,分别在10周和12周测定血压及血清中各项指标。同时利用显齿蛇葡萄叶黄酮不同剂量喂养正常大鼠6个月,测定血压及血清各项指标。结果显示,显齿蛇葡萄叶黄酮治疗原发性高血压大鼠10周后能明显降低血压,另外也降低血清中血浆肾素、血管紧张素Ⅱ、内皮缩血管肽和丙二醛的含量和提高一氧化氮、超氧化物歧化酶、过氧化氢酶、谷胱甘肽的含量,对正常Wistar大鼠喂养后发现对血压基本没有影响。提示显齿蛇葡萄叶黄酮对原发性高血压大鼠具有明显的降血压效果,潜在的机理可能与肾素-血管紧张素的-醛固酮系统（RAAS）调制和抗氧化系统有关,另外显齿蛇葡萄叶黄酮对正常大鼠的血压没有影响,表明显齿蛇葡萄叶黄酮可用来作为天然药物或功能食品来预防高血压。 相似文献
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Faten Brahmi Samia Dabbou Guido Flamini Hayet Edziri Maha Mastouri Mohamed Hammami 《International Journal of Food Science & Technology》2011,46(6):1316-1322
This study investigates volatile compounds, fatty acid composition and antioxidant, antibacterial and antifungal activities of fruits from two olive cultivars (Chemlali and Neb Jmel). Fatty acid profiles varied significantly between cultivars (cvs) where Neb Jmel seem to have higher contents of palmitic and oleic acids (16.4% and 66.4%, respectively) and lower of linoleic acid (9.4%). The volatile profile indicated the apparent difference between cvs. In fact, the main components detected in Chemlali cv. were (E,E)‐2,4‐decadienal (23.0%), (E,Z)‐2,4‐decadienal (14.9%) and nonanal (6.7%), while 3‐ethenylpyridine (15.5%), (E)‐2‐decenal (14.4%) and (E)‐2‐undecenal (7.0%) were the major components in Neb Jmel cv. Furthermore, these volatiles were subjected to screening for their possible antioxidant activities where volatiles from Neb Jmel fruits were found to be better. Results presented here may suggest that the volatiles fraction of two cultivars possess antimicrobial and antifungal activities. 相似文献