Cellulite: nature and aetiopathogenesis

Only a limited number of studies on cellulite have been published in the international literature and many of them reach somewhat antithetical conclusions. Consequently, it is not yet possible to reconcile the extreme differences of opinion which have lingered on for years concerning the nature of this disorder, as well as its origin and even the most basic aspects of its histopathological classification. It does not even have a recognized name: in fact, the term 'cellulitis' is used in scientific English to indicate a spreading gangrenous infection of the subcutaneous cellular tissue. The other terms used from time to time [panniculitis, lipodystrophy, edematofibrosclerotic panniculitis (EFP), liposclerosis, lipoedema, etc.] have quite different morphological and pathogenetic connotations in general. Over the last few decades, three major conflicting theories have emerged in relation to the ethiopathogenesis of cellulite. These indicate, respectively, the following causes: 1. Oedema caused by excessive hydrophilia of the intercellular matrix. 2. A homeostatic alteration on a regional microcirculatory level; this pathogenetic theory is summarized in a synthetic and self-explanatory denomination: EFP. 3. A peculiar anatomical conformation of the subcutaneous tissue of women, different from male morphology. These theories must all now be updated in the light of recent advances on the sophisticated and composite physiopathology of the adipose organ - which acts not only as a control device which regulates the systematic equilibrium of energy and modulates the food intake and the metabolism of other tissue substrate through a multiple glandular secretion of hormones and parahormones.     

超声场中亚油酸的共轭反应

对超声作用下声强、超声作用时间、温度、催化剂用量、反应时间对亚油酸共轭反应产率的影响进行了研究,在此基础上,通过均匀设计,建立了各因素对产率影响的数学模型,并采用紫外光谱与红外光谱对产物进行了表征。结果显示:声强、超声作用时间、反应总时间、催化剂用量、温度等都对共轭反应产率有重要影响;均匀试验结果显示,在22.17～27.26 W/cm2内,与其他因素相比,声强的影响不显著;如试验温度高、时间长、催化剂用量大,则最终产率高。在实际生产中,可以运用回归模型,选择适宜的参数,以得到满足要求的产品。对比试验显示,在其他条件相同时,超声处理可以提高产率,而达同样的产率,超声处理则可以使反应的催化剂用量减少,反应时间缩短。光谱表征显示,亚油酸已发生共轭反应,且产物以顺反式构型为主。     

共轭亚油酸的功能性质及其应用前景

为了让共轭亚油酸在食品工业中被更广泛的应用,系统地介绍和评述了共轭亚油酸的分布及来源、光谱特征、层析、氧化稳定性、抗氧化性、吸收、代谢、转化及安全性,同时介绍了共轭亚油酸在食品工业中的应用前景。共轭亚油酸与亚油酸不仅在空间结构上不同,而且在理化性质和生理功能等方面也具有显著区别,共轭亚油酸经肠粘膜吸收渗入到血脂、细胞膜及脂肪组织,或者经过代谢进一步合成一系列活性物质而发挥重要的生理功能。     

微生物合成共轭亚油酸机理的研究进展

相比于共轭亚油酸（CLA）的化学合成,微生物合成CLA与化学法具有培养灵活、对设备要求低、产物分离简单等优势。主要讨论了微生物合成CLA的研究进展,亚油酸（LA）能被微生物转化的原因,以及微生物合成CLA的机理。CLA的合成机理从微生物在动物瘤胃内混合发酵代谢LA和单一微生物在体外合成CLA两方面进行阐述。     

共轭亚油酸的生理功能及提高其在乳制品中含量的途径

概述共轭亚油酸(CLA)的生理功能,及提高其在乳制品中CLA的途径,如选育高产CLA的动物品种、研发新饲料、控制和改进加工条件等.     

酶法合成高含量共轭亚油酸甘油酯

选用AB-8大孔弱极性树脂对脂肪酶进行固定化,固定化脂肪酶的活力为210U／g。用此固定化酶催化共轭亚油酸乙酯和大豆油合成富含共轭亚油酸（CLA）的改性大豆油,最佳反应条件为：底物摩尔比（n（CLA乙酯）：n（大豆油））1：0．33,酶加量21U／g,反应温度60℃。放大反应体系,对反应产物中的CLA含量进行检测分析表明,其含量可达37％。     

植物乳杆菌亚油酸异构酶的分离纯化及其性质研究

经硫酸铵分级沉淀、阴离子交换层析和凝胶过滤,由植物乳杆菌(LactobacillusplantarumL 2 9)分离纯化得到亚油酸异构酶,分子量为4 3ku。对其酶学性质进行研究,结果表明,温度37℃、pH 6 0时酶活性较高;Co2 + 、Fe2 + 可提高酶的活性,Cu2 + 、Zn2 + 则对酶活力有抑制作用;该酶作用于亚油酸的Km=2 5 3×10 -5mol/L ,Vmax=2 5 7×10 -8mol/ (min·mg)。     

Seasonal variation in conjugated linoleic acid and vaccenic acid in milk fat of sheep and its transfer to cheese and ricotta

The seasonal variation in conjugated linoleic acid (CLA) and vaccenic acid (VA) concentrations in sheep dairy products and the extent of their transfer from milk fat to cheese and ricotta fat were investigated. Samples were collected from 2 sheep milk processing plants in North Sardinia (Italy) every 2 wk from March through June. Concentrations of fatty acids (FA) in fresh cheese and ricotta fat were primarily dependent on the fatty acid content of the unprocessed raw milk. The content of c9,t11-CLA averaged 1.73, 1.69, and 1.75 mg/100 mg of FA methyl esters (FAME), respectively, for milk, cheese, and ricotta, and differed significantly between cheese and ricotta. The content of VA averaged 3.40, 3.33, and 3.43 mg/100 mg of FAME, respectively for milk, cheese, and ricotta. The FA composition of dairy products was markedly affected by period of sampling: the mean c9,t11-CLA and VA concentration decreased from March (2.20 and 4.52 mg/100 mg of FAME) to June (1.14 and 1.76 mg/100 mg of FAME) in all dairy products. No differences in c9,t11-CLA and VA concentration of dairy products were observed between the 2 dairy companies obtaining milk from the same geographical origin. The seasonal changes in CLA and VA in milk fat were probably related to changes in pasture quality.     

Effectiveness of oils rich in linoleic and linolenic acids to enhance conjugated linoleic acid in milk from dairy cows

Forty Holstein dairy cows were used to determine the effectiveness of linoleic or linolenic-rich oils to enhance C_18:2cis-9, trans-11 conjugated linoleic acid (CLA) and C_18:1trans-11 (vaccenic acid; VA) in milk. The experimental design was a complete randomized design for 9 wk with measurements made during the last 6 wk. Cows were fed a basal diet containing 59% forage (control) or a basal diet supplemented with either 4% soybean oil (SO), 4% flaxseed oil (FO), or 2% soybean oil plus 2% flaxseed oil (SFO) on a dry matter basis. Total fatty acids in the diet were 3.27, 7.47, 7.61, and 7.50 g/100 g in control, SO, FO, and SFO diets, respectively. Feed intake, energy-corrected milk (ECM) yield, and ECM produced/kg of feed intake were similar among treatments. The proportions of VA were increased by 318, 105, and 206% in milk fat from cows in the SO, FO, and SFO groups compared with cows in the control group. Similar increases in C_18:2cis-9, trans-11 CLA were 273, 150, and 183% in SO, FO, and SFO treatments, respectively. Under similar feeding conditions, oils rich in linoleic acid (soybean oil) were more effective in enhancing VA and C_18:2cis-9, trans-11 CLA in milk fat than oils containing linolenic acid (flaxseed oil) in dairy cows fed high-forage diets (59% forage). The effects of mixing linoleic and linolenic acids (50:50) on enhancing VA and C_18:2cis-9, trans-11 CLA were additive, but not greater than when fed separately. Increasing the proportion of healthy fatty acids (VA and CLA) by feeding soybean or flaxseed oil would result in milk with higher nutritive and therapeutic value.     

无溶剂体系酶法催化合成共轭亚油酸薄荷酯

在无溶剂体系中采用脂肪酶AY 30催化共轭亚油酸(CLA)和L-薄荷醇反应,合成共轭亚油酸薄荷酯。研究了酶用量、水用量、反应温度和反应时间对酯化率和产物共轭亚油酸薄荷酯组成的影响。结果表明:最佳酯化率的反应条件为酶用量2%,水用量8%,反应温度45℃,反应时间48h;产物中c9t,11-CLA含量最高时的反应条件为酶用量2%,水用量4%,反应温度40℃,反应时间12 h,在此条件下,产物中c9,t11-CLA含量可达86.32%。     

共轭亚油酸的抗氧化活性及其抗氧化剂筛选

目的:考查共轭亚油酸的抗氧化活性并筛选对其活性有保护作用的抗氧化剂。方法:采用连苯三酚体系考察共轭亚油酸及其乙酯的抗氧化性;运用气相色谱—质谱联用技术考察影响共轭亚油酸稳定性的因素,筛选保存共轭亚油酸适宜添加的抗氧化剂并考察合适的加入量。结果:共轭亚油酸及其乙酯在连苯三酚体系实验体系中均表现出良好的抗氧化作用,在筛选的抗氧化剂中,TBHQ、茶多酚、BHA、BHT效果理想。结论:共轭亚油酸具有明显的抗氧化性,建议使用抗氧化剂TBHQ与茶多酚保护其免于氧化分解。     

乙醇胁迫提高植物乳杆菌p-8的共轭亚油酸(CLA)转化率和相关酶转录水平

该文研究了在MRS培养基中添加0.05 mg/mL LA（Linoleic acid,LA）和不同浓度的乙醇时植物乳杆菌p-8的CLA（Conjugated linoleic acid,CLA）转化率和CLA合成相关酶转录水平的差异情况。结果显示,发酵液中的三种CLA异构体转化率都是在添加0.50%乙醇时最高,其中转化cis9,trans11-CLA（t9,t11-CLA）异构体最高,为2.49%,比不添加乙醇增加2.37倍。添加不同浓度乙醇的发酵液中trans10,cis12-CLA（t10,c12-CLA）转化率都是最低的。菌体中产生的CLA非常少,但规律与发酵液的基本一致。添加0.50%乙醇菌体中t9,t11-CLA转化率最高,其转化率仅为0.05%,比不添加乙醇增加了5倍。当乙醇浓度高于0.50%时,各种不同CLA异构体的转化率却都减少。结果表明CLA是在胞液内产生后再被运转到胞外的,一定浓度范围内的乙醇胁迫通过提高CLA合成相关的酶基因转录水平,进而促进了CLA的转化,可见CLA合成相关酶基因转录水平是造成CLA转化率差异的主要原因。结果为阐明植物乳杆菌p-8产CLA的分子机制和寻找有效提高CLA生成的调控手段奠定了基础。     

Quantification of antidiabetic extracts and compounds in bitter gourd varieties

Several studies have shown blood glucose lowering effects of bitter gourd compounds. Previous experiments with db/db mice revealed that the lipid and the saponin extracts are more effective in lowering glycated haemoglobin levels and excessive body weight gain than the hydrophilic extract or the whole fruit.     

Oxidation and textural characteristics of butter and ice cream with modified fatty acid profiles

The primary objective of this study was to evaluate oxidation and firmness of butter and ice cream made with modified milkfat containing enhanced amounts of linoleic acid or oleic acid. The influence of the fatty acid profile of the HO milkfat relating to product properties as compared with the influence the fatty acid profile of the HL milkfat was the main focus of the research. Altering the degree of unsaturation in milkfat may affect melting characteristics and oxidation rates, leading to quality issues in dairy products. Three milkfat compositions (high-oleic, high-linoleic, and control) were obtained by modifying the diets of Holstein cows. Ice cream and butter were processed from milkfat obtained from cows in each dietary group. Butter and ice cream samples were analyzed to determine fatty acid profile and firmness. High-oleic milkfat resulted in a softer butter. Solid fat index of high-oleic and high-linoleic milkfat was lower than the control. Control ice cream mix had higher viscosity compared with high-oleic and high-linoleic, but firmness of all ice creams was similar when measured between -17 and -13 degrees C. Nutritional and textural properties of butter and ice cream can be improved by modifying the diets of cows.     

精氨酸-共轭亚油酸抗氧化活性研究

测定了精氨酸-共轭亚油酸清除超氧阴离子自由基(O2-.)、羟自由基(.OH)和二苯代苦味肼基自由基(DPPH.)的能力,并与VC的抗氧化活性进行了比较。结果表明:精氨酸-共轭亚油酸对3种自由基的清除能力均与其浓度存在着量效关系;精氨酸-共轭亚油酸对O2-.有一定的清除作用,但清除能力低于VC;精氨酸-共轭亚油酸对.OH和DPPH.有较强的清除作用,且清除能力均高于VC。在精氨酸和共轭亚油酸的协同作用下,精氨酸-共轭亚油酸的抗氧化活性得到增强。因此,精氨酸-共轭亚油酸是一种有效的抗氧化剂。     

一株植物乳杆菌转化生成共轭亚油酸的特性研究

报道了一株植物乳杆菌(L.plantarumLT2-6)发酵转化亚油酸(LA)生成共轭亚油酸(CLA)的特性研究。微氧环境有利于CLA的生成;温度为37℃、初始pH为7.0、底物LA浓度为0.075%时,菌体生长及CLA生成量较高。时间曲线结果表明,接种后8h,CLA开始生成;发酵24h时,CLA生成量达到最高(0.29g/L),LA转化率为387%。生成的CLA产物主要为cis9,trans11/trans9,cis11-CLA。     

产亚油酸异构酶的乳酸菌的筛选

对16株乳酸菌产亚油酸异构酶（linoleate isomerase）的能力进行分析,紫外分光光度法和气相色谱法分析发酵液中的共轭亚油酸（CLA）,筛选出产亚油酸异构酶的乳酸菌,PCR扩增筛选出菌株的亚油酸异构酶基因,并对其进行序列分析。结果显示,通过紫外分光光度法检测16株乳酸菌中有9株菌可将亚油酸（LA）转化为共轭亚油酸（CLA）;气相检测6株乳酸菌的发酵液中存在cis-9,trans-11CLA和trans-10,cis-12CLA两种同分异构体（各占CLA总产量的50%）;成功扩增出鼠李糖乳杆菌与亚油酸异构酶密切相关的肌球蛋白交叉反应抗原（MCRA）基因片段。      

Short communication: rearrangement of rumenic Acid in ruminant fats: a marker of thermal treatment

Rumenic (cis-9,trans-11 18:2) acid is the main conjugated linoleic acid (CLA) isomer in milk and other ruminant fats. Anhydrous regular and high-CLA butterfats were heated at 200 degrees C for 2, 4, and 6 h under atmospheric conditions. [1,5] Sigmatropic isomerization of rumenic acid occurred, resulting in the formation of trans-8,cis-10 18:2 acid, as determined by mass spectrometry of its 4,4-dimethyloxazoline derivative. Rate of isomerization was monitored by gas-liquid chromatography, using a 120-m capillary column coated with 70% equivalent cyanoalkylpolysiloxane polymer, and reaction was of first order. Furthermore, [1,5] sigmatropic rearrangement product analysis can be used as an indicator of heat treatment of natural fats and oils containing CLA.