共查询到20条相似文献,搜索用时 15 毫秒
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High‐sensitivity chemiluminescent immunoassay investigation and application for the detection of T‐2 toxin and major metabolite HT‐2 toxin
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Yanshen Li Jing Zhang Xin Mao Yongtao Wu Gongzhen Liu Liting Song Yonggang Li Jianrong Yang Yanli You Xuelin Cao 《Journal of the science of food and agriculture》2017,97(3):818-822
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Thirty‐three years of 2‐acetyl‐1‐pyrroline,a principal basmati aroma compound in scented rice (Oryza sativa L.): a status review
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Kantilal Wakte Rahul Zanan Vidya Hinge Kiran Khandagale Altafhusain Nadaf Robert Henry 《Journal of the science of food and agriculture》2017,97(2):384-395
Rice is the staple food of around 3 billion people, most of them in Asia which accounts for 90% of global rice consumption. Aromatic rices have been preferred over non‐aromatic rice for hundreds of years. They have a premium value in national as well as international market owing to their unique aroma and quality. Many researchers were involved in identifying the compound responsible for the pleasant aroma in aromatic rice in the 20th century. However, due to its unstable nature, 2‐acetyl‐1‐pyrroline (2AP) was discovered very late, in 1982. Buttery and co‐workers found 2AP to be the principal compound imparting the pleasant aroma to basmati and other scented rice varieties. Since then, 2AP has been identified in all fragrant rice (Oryza sativa L.) varieties and a wide range of plants, animals, fungi, bacteria and various food products. The present article reviews in detail biochemical and genetic aspects of 2AP in living systems. The site of synthesis, site of storage and stability in plant systems in vivo is of interest. This compound requires more research on stability to facilitate use as a food additive. © 2016 Society of Chemical Industry 相似文献
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Glycyrrhetic Acid 3‐O‐Mono‐β‐d‐glucuronide (GAMG): An Innovative High‐Potency Sweetener with Improved Biological Activities
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Lichun Guo Wendy Katiyo Liushen Lu Xuan Zhang Mingming Wang Jiai Yan Xiaoyun Ma Ruijin Yang Long Zou Wei Zhao 《Comprehensive Reviews in Food Science and Food Safety》2018,17(4):905-919
Glycyrrhetic acid 3‐O‐mono‐β‐d ‐glucuronide (GAMG) is an important derivative of glycyrrhizin (GL) and has attracted considerable attention, especially in the food and pharmaceutical industries, due to its natural high sweetness and strong biological activities. The biotransformation process is becoming an efficient route for GAMG production with the advantages of mild reaction conditions, environmentally friendly process, and high production efficiency. Recent studies showed that several β‐glucuronidases (β‐GUS) are key GAMG‐producing enzymes, displaying a high potential to convert GL directly into the more valuable GAMG and providing new insights into the generation of high‐value compounds. This review provides details of the structural properties, health benefits, and potential applications of GAMG. The progress in the development of the biotransformation processes and fermentation strategies to improve the yield of GAMG is also discussed. This work further summarizes recent advances in the enzymatic synthesis of GAMG using β‐GUS with emphasis on the physicochemical and biological properties, molecular modifications, and enzymatic strategies to improve β‐GUS biocatalytic efficiencies. This information contributes to a better framework to explore production and application of bioactive GAMG. 相似文献
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Hua‐Yew Cheng Ta‐Chen Lin Chien‐Min Yang Den‐En Shieh Chun‐Ching Lin 《Journal of the science of food and agriculture》2005,85(1):10-15
The aim of this study was to investigate the in vitro anti‐HSV‐2 activity and mechanism of action of proanthocyanidin A‐1, a compound isolated from Vaccinium vitis‐idaea Linn (Ericaceae). The results demonstrated that proanthocyanidin A‐1 exhibited anti‐HSV‐2 activity. The IC50 value for the XTT assay was 73.3 ± 14.5 µM and the IC50 and IC90 values for the plaque reduction assay were 41.9 ± 2.0 and 62.8 ± 6.3 µM respectively. Proanthocyanidin A‐1 showed no cell cytotoxic effect at concentrations that blocked HSV‐2 infection, with a CC50 value of 282.1 ± 27.5 µM . The mechanism studies demonstrated that proanthocyanidin A‐1 did not reduce viral infectivity but inhibited viral attachment and penetration and affected the late stage(s) of HSV‐2 infection. It was concluded that proanthocyanidin A‐1 suppressed HSV‐2 infection through many modes of action and thus merits further investigation. Copyright © 2004 Society of Chemical Industry 相似文献
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Andréa Pittelli Boiago Gollücke Jane Cristina De Souza Débora De Queiroz Tavares 《International Journal of Food Science & Technology》2008,43(10):1855-1859
Commercial concentrated Concord (CCJ) and Isabel (CIJ) grapes juices were stored at 4–5 °C while pasteurised ready‐to‐drink juices of the same grape cultivars (PCJ and PIJ) were kept at 20–25 °C under indirect light for 10 months, simulating industrial storage conditions. (+)‐catechin preservation during storage ranged between 63% (PCJ) and 52% (PIJ); (?)‐epicatechin retention was of 32% (CCJ) and 15% (CIJ). Total phenols retention ranged from 93% (CCJ) to 84% (PCJ) and radical scavenging activity (RSA) from 87% (PIJ) to 85% (CCJ and PCJ). Concentrated juices showed higher monomeric flavan‐3‐ols amounts and CCJ depicted superior phenolic contents. PIJ yielded the highest RSA during storage per phenolic unit. Process and storage impacted flavan‐3‐ols and not total phenolics and RSA during 10‐month ageing. 相似文献
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Ya‐Ting Yang Chia‐Jui Weng Chi‐Tang Ho Gow‐Chin Yen 《Molecular nutrition & food research》2009,53(3):407-416
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The antioxidant activity and transcellular pathway of Asp‐Leu‐Glu‐Glu in a Caco‑2 cell monolayer
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Lujuan Xing Rui Liu Changbo Tang Jailson Pereira Guanghong Zhou Wangang Zhang 《International Journal of Food Science & Technology》2018,53(10):2405-2414
Asp‐Leu‐Glu‐Glu (DLEE) is one of the antioxidant peptides purified from Chinese dry‐cured Xuanwei ham in our previous study. In the current work, the stability in a simulated digestion system, the transportation pathway and the antioxidant ability of DLEE were further investigated in a Caco‐2 cell monolayer. In the simulated gastrointestinal digestion system, no oligopeptides were generated. In the transport trial, the inhibitors cytochalasin D increased the transport of DLEE across the Caco‐2 cell monolayer, with Papp values of 3.22 × 10?6 cm s?1. A decreased expression occludin was observed with the DLEE incubation in the cell monolayer, and the antioxidant activity showed to be increased gradually in basolateral side. This study indicates that the absorption of DLEE could mainly occur via paracellular transport and provides information about its antioxidant activity after being absorbed across a cell monolayer. 相似文献
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In vitro antioxidant activities of the novel pentapeptides Ser‐His‐Glu‐Cys‐Asn and Leu‐Pro‐Phe‐Ala‐Met and the relationship between activity and peptide secondary structure
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Ruiwen Yang Jia Wang Songyi Lin Haiqing Ye Feng Chen 《Journal of the science of food and agriculture》2017,97(6):1945-1952