磷脂酰丝氨酸银杏叶复合物辅助改善记忆功能的作用

研究磷脂酰丝氨酸银杏叶复合物对小鼠辅助改善记忆功能的作用。分别以0.10, 0.20和0.60 g/(kg·bw)剂量的磷脂酰丝氨酸银杏叶复合物对小鼠连续灌胃30 d后,按照相同方法和小鼠数量重复2次水迷宫试验、避暗试验、跳台试验, 5 d后进行消退试验。结果表明:磷脂酰丝氨酸银杏叶复合物在水迷宫试验中能减少小鼠到达终点的时间,减少到达终点前的错误次数,差异均有显著性(P<0.05);小鼠避暗试验时延长小鼠进入暗室潜伏期,差异有显著性(P<0.05);水迷宫试验与避暗试验结果均为阳性。磷脂酰丝氨酸银杏叶复合物具有辅助改善记忆的功能。     

美藤果油辅助改善小鼠记忆的功效

目的:通过小鼠实验探讨美藤果油改善记忆功能的作用。方法:72只雄性SPF级昆明小鼠随机分为空白组,模型组,美藤果油低、中、高剂量组(375.1、750.2、1 500.0 mg/(kg·d),以体质量计,下同)及深海鱼油组(1 500.0 mg/kg)。连续给药30 d后,进行避暗、跳台、Morris水迷宫实验。结果:美藤果油750.2、1 5 0 0.0 mg/(k g·d)剂量组能剂量依赖性地显著延长模型小鼠避暗和跳台实验的潜伏期,减少错误次数(P0.05),而对Morris水迷宫测试中的潜伏期及游泳路程百分比无显著影响。结论:美藤果油在375.1~1 500.0 mg/(kg·d)的剂量范围内可能具有辅助改善小鼠记忆功能的作用。     

人参皂苷Rh1对AD小鼠认知障碍的改善作用

本文研究了人参皂苷Rh1对东莨菪碱导致的小鼠认知障碍的改善作用。小鼠被随机分成六组:空白组:灌胃等剂量生理盐水;阴性对照组:灌胃等剂量生理盐水;阳性对照组:灌胃66.7 μg/kg的石杉碱甲;人参皂苷Rh1低、中、高剂量组:灌胃5、10、15 mg/kg。分别进行了跳台试验、避暗试验、Morris水迷宫试验,并测定小鼠脑海马体中乙酰胆碱的含量。结果表明,在跳台试验、避暗试验中,与阴性对照组相比,人参皂苷Rh1低、中、高剂量组小鼠消退试验潜伏期明显延长;消退试验错误次数也明显减少(低、高剂量组P<0.05,中剂量组P<0.01)。在Morris水迷宫试验中,Rh1低、高剂量组找到平台的时间明显缩短(P<0.05);Rh1中剂量组极显著降低(P<0.01),且小鼠的游泳速度明显快于阴性对照组(P<0.05)。实验表明人参皂苷Rh1中剂量组在改善小鼠记忆方面有显著效果,且效果与石杉碱甲相当。     

茯苓改善小鼠学习记忆功能作用的研究

探讨茯苓对小鼠学习记忆功能改善的影响。将130只昆明小鼠随机分为阴性对照组,生茯苓粉低、高剂量组,熟茯苓粉低、高剂量组,茯苓代培粉低、高剂量组,茯苓水提物低、中、高剂量组,茯苓醇提物低、中、高剂量组,每组10只,连续灌胃给药30 d,1次/d。末次给药次日,通过水迷宫实验、跳台实验、避暗实验,观察茯苓对小鼠学习记忆功能的改善效果。结果显示：茯苓可显著增强小鼠记忆获得能力,降低跳台测试和记忆消退错误反应率,延长跳台记忆消退潜伏期,降低避暗测试错误反应率,差异有统计学意义（均P<0.05）。表明茯苓对小鼠学习记忆功能有一定改善作用。     

富含磷脂的乳清蛋白粉改善小鼠记忆力功能研究

摘 要：目的 探讨富含磷脂的乳清蛋白粉对小鼠记忆力的影响。方法 选取288只SPF级昆明种雄性小鼠,分别进行两次试验,每次试验144只。每次试验分为3批,每批48只,随机分为空白模型对照组和磷脂乳清蛋白粉低、中、高剂量组。连续给予受试物灌胃30 d后,分别进行小鼠跳台行为学实验、避暗行为学实验、水迷宫行为学实验。结果 两次跳台实验,中、高剂量组与模型对照组比较均能减少测试期错误次数（P<0.05）;第一次避暗实验高剂量组、第二次避暗实验中剂量组与模型对照组比较重测期错误潜伏期延长（P<0.05）、错误次数减少（P<0.05）。各剂量组与模型对照组比较小鼠脑组织ACh含量升高（P<0.05）,AChE活力降低（P<0.01）。结论 两次实验结果一致,表明富含5%磷脂的乳清蛋白粉通过调节改善小鼠中枢胆碱能系统从而改善小鼠记忆力。通过本实验可以为开发磷脂乳清蛋白粉改善记忆功能食品提供实验基础和开发依据。     

核桃肽制备工艺的优化及其改善记忆功能研究

目的:以核桃粕为原料,探讨核桃肽制备工艺优化及其改善记忆力功能活性。方法:通过单因素实验和正交试验对核桃肽的制备工艺进行优化;同时采用水迷宫试验、跳台试验以及避暗试验评价核桃肽对记忆功能的影响。以雌性小鼠作为受试动物,分为低、中、高三个剂量组及空白对照组,灌胃剂量分别为1.33、2.66、3.99 g/kg BW,空白对照组灌胃蒸馏水处理,连续灌胃30 d,末次灌胃24 h后开始试验。结果:最佳酶解制备工艺为前处理柠檬酸浓度2%、碱性蛋白酶添加量4%、料液比1:15、酶解时间4 h,此条件下核桃肽收率为33.5%且具有良好的澄清度;水迷宫试验中剂量组达到终点的动物数显著高于空白对照组（P<0.05）,避暗试验高剂量组潜伏时间极显著延长,错误次数及错误反应率极显著减少（P<0.01）,核桃肽具有改善记忆的功能活性。结论:本研究在保证核桃肽产品质量的同时提升了产品澄清度,同时功能研究结果显示核桃肽可从主动回避和被动回避两方面改善受试小鼠记忆力。     

一种中草药组方保健食品促进排铅功能的研究

研究了以茯苓、菊花、绿豆、魔芋等提取物为组方的保健食品对染铅动物学习记忆和消化功能的改善作用.通过灌胃给醋酸铅染毒,剂量为40 mg/kg,观察其对小鼠跳台、水迷宫、避暗、小肠推进和大鼠双向回避、食物利用率、消化酶的影响.结果发现这种具有促进排铅功能保健食品可明显减少染铅小鼠跳台实验和水迷宫实验中的错误次数,延长其在避暗实验中的潜伏时间,缩短染铅大鼠双向回避实验中主动回避时间和被动回避时间,可增强染铅小鼠胃肠推进运动及大鼠胃蛋白酶排出量及活性.这种具有促进排铅保健食品能够改善染铅动物学习记忆和消化功能.     

复方功能制剂对改善小鼠记忆功能的影响

为研究牛磺酸、咖啡因、人参皂甙复方功能制剂在改善记忆方面的功能,选取雄性昆明小鼠40只,随机分为空白对照组、低剂量组、中剂量组和高剂量组。低、中、高剂量组每天分别灌胃给予复方功能制剂41、80和237 mg/kg BW,空白对照组每天灌胃给予同体积的蒸馏水,共灌胃30 d。末次灌胃后次日将4组小鼠按跳台实验、避暗实验、穿梭箱实验、Morris水迷宫实验顺次进行实验,比较组间各项观察指标的差异。研究结果表明,中、高剂量组跳台实验记忆巩固潜伏期显著延长(p0.05),低、中、高剂量组穿梭实验不同训练周期的主动/被动回避时间、水迷宫实验的对位探查实验均有显著性差异(p0.05)。提示本复方功能制剂能显著改善小鼠的学习记忆能力,具有改善记忆功能。     

鱼油软胶囊辅助改善记忆功能研究

研究鱼油软胶囊辅助改善记忆功能。将120只SPF级雄性昆明种小鼠随机分为对照组和鱼油软胶囊低、中、高剂量组,每日分别灌胃给予0、0.075、0.150 g/kg和0.450 g/kg鱼油软胶囊内容物,连续30 d后进行水迷宫试验、避暗试验和跳台试验。结果表明:水迷宫试验中各剂量组小鼠到达终点的时间和到达终点前的错误次数均少于对照组,高剂量组与对照组比较差异有显著性(P0.05);避暗试验中低、中剂量组小鼠进入暗室的动物数与对照组比较,差异无显著性(P0.05),高剂量组小鼠进入暗室的动物数与对照组比较,差异有显著性(P0.05);跳台试验中各剂量组小鼠训练时跳下平台的潜伏期与对照组比较,差异无显著性(P0.05),高剂量组小鼠测验时跳下平台的潜伏期与对照组比较,差异有显著性(P0.05)。研究表明,鱼油软胶囊具有辅助改善记忆功能。     

文冠果油对雄性小鼠记忆能力的影响

为了对文冠果油相关产品的开发提供数据支撑,将健康雄性小鼠分为4个组,即对照组(玉米油)、文冠果油低剂量组[2.1 g/(kg·d)]、文冠果油中剂量组[4.2 g/(kg·d)]和文冠果油高剂量组[12.5 g/(kg·d)],分别经口给予小鼠灌胃1个月后,测定小鼠体质量,并进行跳台试验、避暗试验、水迷宫试验以评价文冠果油对雄性小鼠记忆能力的影响,试验结束后测定小鼠海马和大脑皮质组织匀浆中多巴胺(DA)、5-羟色胺(5-HT)、去甲肾上腺素(NE)、乙酰胆碱(ACh)含量及乙酰胆碱酯酶(AChE)活性,探讨文冠果油对小鼠记忆能力的影响机制。结果表明：经过1个月的灌胃试验,各组小鼠体质量及其增长率均无显著差异;文冠果油组小鼠跳台试验、避暗试验、水迷宫试验均为阳性;文冠果油高剂量组小鼠海马和大脑皮质组织匀桨中5-HT、ACh、NE、DA含量明显升高,AChE活性明显降低。综上,文冠果油具有改善小鼠记忆的功能,且是通过改善单胺类神经递质和胆碱能神经递质的代谢发挥作用的。     

Characterization of lecithin isolated from anchovy (Engraulis japonica) residues deoiled by supercritical carbon dioxide and organic solvent extraction

Lecithin was isolated and characterized from anchovy (Engraulis japonica) deoiled residues using supercritical carbon dioxide (SC-CO(2)) at a semibatch flow extraction process and an organic solvent (hexane) extraction. SC-CO(2) extraction was carried out to extract oil from anchovy at different temperatures (35 to 45 °C) and pressures (15 to 25 MPa). Extraction yield of oil was influenced by physical properties of SC-CO(2) with temperature and pressure changes. The major phospholipids of anchovy lecithin were quantitatively analyzed by high-performance liquid chromatography. Phosphatidylcholine (PC) (68%± 1.00%) and phosphatidylethanolamine (PE) (29%± 0.50%) were the main phospholipids. Thin layer chromatography was performed to purify the individual phospholipids. The fatty acid compositions of lecithin, PC, and PE were analyzed by gas chromatography. A significant amount of eicosapentaenoic acid and docosahexaenoic acid were present in both phospholipids of PC and PE. Emulsions of lecithin in water were prepared through the use of a homogenizer. Oxidative stability of anchovy lecithin was high in spite of its high concentration of long-chain polyunsaturated fatty acids. PRACTICAL APPLICATION: Lecithin can be totally metabolized by humans, so is well tolerated by humans and nontoxic when ingested. Lecithin from anchovy contain higher amounts of ω-3 fatty acids especially EPA and DHA, it may have positive outcome to use in food and pharmaceutical industries.     

Effect of soy lecithin in enhancing fruit juice/sauce quality

Phosphatidylcholine is a major component of biological membranes and is an important mediator of physiological functions in mammals. In addition to biosynthetic routes of availability, phosphatidylcholine is also derived from the diet. The levels of phosphatidylcholine are quite low in fruits and fruit products. As the fruits ripen, the phospholipids are degraded into neutral lipids causing a drastic decline in phospholipid content. In the present study, we have evaluated the effects of external supplementation of soy lecithin on physico-chemical properties of tomato juice and sauce, as well as grape juice. The levels of protein, soluble solids and ash content were significantly enhanced by the addition of lecithin. The bulk viscosity of tomato juice and the sauce preparation was also enhanced by addition of lecithin. The yellow color values of the juice and sauce preparations were enhanced by lecithin. In grape juice preparations, the addition of lecithin did not cause any negative effects, but enhanced the solids content of the juice. Juice preparations with added lecithin were more stable than the controls. Lecithin may form complexes with pectin, lipids and other carbohydrates, affecting the food property and stability by various mechanisms.     

卵磷脂在β-胡萝卜素微胶囊化过程中的界面行为

卵磷脂能改善明胶、水解大豆蛋白(SPH)这两种蛋白质体系的乳化性能,可部分取代油/水(O/W)界面上的明胶分子,而与水解大豆蛋白分子在O/W界面上产生协同吸附,但在一定添加量范围内,不能取代界面上已吸附的水解大豆蛋白分子。     

大豆异黄酮对AD大鼠海马PS-1表达的影响

目的：探讨大豆异黄酮(SIF)对AD大鼠海马PS-1表达的影响。方法：采用β-淀粉样蛋白(Aβ)单侧海马注射建立阿尔茨海默病(AD)大鼠模型,给予相应药物后,利用跳台实验观察AD大鼠学习记忆能力的变化,免疫组化检测AD大鼠海马早老素(PS-1)表达。结果：大豆异黄酮可改善AD大鼠的学习记忆能力(P＜0.01),显著性降低AD大鼠PS-1表达(P＜0.01)。结论：大豆异黄酮显著降低AD大鼠海马组织PS-1表达,从而改善AD大鼠学习记忆能力。     

Evaluation of different types of fats for use in high-ratio layer cakes

Shortening is a major ingredient used in high-ratio layer cakes. Plastic shortenings are the most commonly used by the U.S. baking industry. However, the high levels of trans- or saturated fats in some plastic shortenings cause health concerns. Compared to plastic shortenings, liquid shortenings could significantly reduce the dependence on high melting point fats and the emulsifiers they contain would enhance the shortening’s functionality. The objective of this research was to compare the influence of different types of fats on the texture and shelf-life of high-ratio layer cakes. Cakes were baked with soybean oil to evaluate the function of three emulsifiers [propylene glycol monostearate (PGMS), glycerol monostearate (GMS), and Lecithin] on layer cake quality, including volume, cake score, and firmness. An optimum emulsifier combination was chosen (PGMS 1.8, GMS 1.0, and Lecithin 0.8 in g/100g flour) for addition to the liquid oil. Four groups of layer cakes were baked using: plastic shortening, liquid shortening, liquid oil, or liquid oil plus emulsifier combinations. Cake performance and firming over-time were evaluated. The liquid shortening provided the best fresh cake characteristics and cake firmness performance. Liquid oil with a combination of added emulsifiers performed very similarly in terms of firmness to the liquid shortening. This indicated that emulsifiers played an important role on the improvement of cake firmness shelf-life.     

菠萝蛋白酶限制性酶解大豆7S球蛋白产物在猪肉肠中的应用

采用菠萝蛋白酶对大豆7S球蛋白进行限制性水解,将不同水解度的7S球蛋白酶解产物添加到猪肉肠中进行应用研究.以质构特性、肉肠得率为评价指标,比较了不同水解度和添加量的7S球蛋白酶解产物对猪肉肠品质的影响.采用正交试验,确定了猪肉肠专用蛋白的最佳工艺参数:7S球蛋白水解度为6％,添加量为1.5％.     

大豆植物提取物的抗炎和镇痛作用研究

目的:研究大豆植物提取物的抗炎、镇痛作用。方法:采用小鼠耳廓肿胀法、大鼠卵白蛋白致足肿胀法、大鼠棉球肉芽肿法、小鼠热板法和小鼠扭体法。结果:大豆植物提取物能抑制二甲苯引起的小鼠耳廓炎性肿胀和大鼠卵白蛋白性足肿胀,并能减轻大鼠棉球肉芽肿重量,说明大豆植物提取物有明显的抗炎作用。镇痛试验表明,大豆植物提取物能显著提高热板试验小鼠的痛阈,有效抑制冰醋酸引起的小鼠扭体反应次数。结论:大豆植物提取物具有抗炎和镇痛作用。     

面包改良剂的研制

研究选用溴酸钾、维生素C、过氧化苯甲酰、卵磷脂、羧甲基纤维素为面包改良剂的原料,通过多因子正交组合试验,对实验结果的评判依据其面包体积和感官评定来打分,确定了改良剂的最佳配方为溴酸钾25mg/kg、维生素C10mg/kg、过氧化苯甲酰40mg/kg、卵磷脂0.6%、羧甲基纤维素0.15%.     

Effect of soybean oligosaccharides on blood lipid,glucose levels and antioxidant enzymes activity in high fat rats

The effect of soybean oligosaccharides on blood lipid levels and oxidative stress in rats fed on high-fat diet was investigated. Rats were divided into five groups of 10 animals each. The high-fat group received a high-fat diet containing 18% (w/w) lipid in the diet (36% of total energy). Animals allocated to the soybean oligosaccharides-treatment groups (I, II and III) received the high-fat diet and orally fed with soybean oligosaccharides at a single dose of 150, 300 and 450 mg/kg body weight, respectively. Control rats received basic diet. Results showed that soybean oligosaccharides significantly reduced abnormal blood glucose, lipid level and oxidative stress in animal models at all doses examined. Soybean oligosaccharides were able to reduce oxidative stress and improve abnormal blood lipid levels induced by high-fat diets. In summary, the present study may be important for reverse cardio-cerebrovascular disease.     

大豆乳清蛋白抗肿瘤作用研究

目的:探讨大豆乳清蛋白抗肿瘤的作用。方法:小鼠分为阳性对照组、阴性对照组和3个实验组。实验组灌胃给予大豆乳清蛋白(高、中、低剂量分别为0.1、0.5、3g/kg.bw)。21d后,为了建立荷瘤小鼠动物模型,各组动物均接种S-180细胞,接种后,实验组继续给样品10d,阳性对照组在当日和次日分别腹腔注射50mg/kg的环磷酰胺。10d后处死动物,观察肿瘤抑制率和脏体比的变化;在此基础上还做了碳廓清实验和简单的大豆乳清蛋白抗肿瘤的体外实验。结果:阳性对照组和3g/kg.bw大豆乳清蛋白组对荷瘤小鼠肿瘤抑制率分别为82.2%和53.9%;碳廓清实验中各剂量组与对照组比较无显著性差异(P0.05);1.6g/L和2.0g/L的大豆乳清蛋白作用HepG2肝癌细胞48h后能诱导该细胞发生凋亡。结论:大豆乳清蛋白具有明显的抗肿瘤作用。