高渗胁迫对光滑球拟酵母转录组的影响

采用表达谱芯片技术,研究了光滑球拟酵母细胞在不同渗透压条件下(860、1 765、2 603m Os mol/kg和3 324 m Os mol/kg)的转录水平变化情况。结果表明,在高渗透压条件下,表达量大幅度提高的基因主要包括一些与细胞壁、细胞膜合成相关的基因,以及细胞膜上的信息素蛋白质基因。中心代谢途径(即糖酵解途径、三羧酸循环和氧化磷酸化途径)整体表现为显著上调,特别是参与ATP和NADH合成的相关基因。此外,对可能作为相容性溶质的氨基酸,如谷氨酸、脯氨酸、精氨酸的合成代谢途径的分析表明,脯氨酸和谷氨酸合成途径中的酶转录水平均有一定程度的提高,但是幅度不大;而精氨酸分解途径中的尿素羧化酶转录水平发生显著下调,其转录水平下降至1/100以下。     

食品市场“功能化”趋势下食品声称引发问题的分析及科学管理的建议

随着人民群众健康养生需求不断增强,传统食养、药膳等“治未病”理念日益普及,以“食药物质”、新食品原料等为原料的新型食品、网红食品层出不穷,推动市场上宣传食品强身健体甚至预防治疗疾病的“功能化”趋势日趋显著。由于食品功能声称的监管定位有待厘清,加之老百姓对能够声称保健功能的保健食品认知有限等因素,市场上食品虚假宣传和非法添加等违法行为增多,这些违法行为主要通过网络销售、会议营销等方式发生,严重影响消费者的人身安全及其合法权益。为规范我国食品声称管理,建议在加强风险评估、严格监管执法的基础上,重点完善相关法规标准,强化食品安全科普宣传,形成食品安全治理合力。     

功能性黑色食品的研究与开发

以黑色食品的营养及功能价值为切入点,综述了黑色食品功能研究方面的基本情况,进而为功能性黑色食品的开发与研究提供支持.并指出目前功能性黑色食品研究和开发中所存在的问题,黑小麦、黑玉米、黑花生、黑红薯的功能性保健开发前景被普遍看好.     

二酰甘油油脂在国外食品工业中的应用

二酰甘油油脂是一种功能性油脂,尤其对肥胖和与体重相关的生理失调的防治有功效。此外,有别于三酰甘油,二酰甘油也有一些独特的理化性质。首先介绍了目前国外二酰甘油在乳化食品中的应用,包括水包油型和油包水型乳化食品。接着,介绍了二酰甘油在特种食用油脂产品中的应用,主要包括起酥油、煎炸用油和冰淇淋涂层脂肪。最后,介绍了二酰甘油作为功能性成分,用作一些产品的配料,包括含有植物固醇的产品以及一些保健产品等。     

Cassava (Manihot esculenta Crantz) and Yam (Dioscorea spp.) Crops and Their Derived Foodstuffs: Safety,Security and Nutritional Value

Cassava (Manihot esculenta Crantz) and yam (Dioscorea spp.) are tropical crops consumed by ca. 2 billion people and represent the main source of carbohydrate and energy for the approximately 700 million people living in the tropical and sub-tropical areas. They are a guarantee of food security for developing countries. The production of these crops and the transformation into food-derived commodities is increasing, it represents a profitable business and farmers generate substantial income from their market. However, there are some important concerns related to the food safety and food security. The high post-harvest losses, mainly for yam, the contamination by endogenous toxic compounds, mainly for cassava, and the contamination by external agents (such as micotoxins, pesticides, and heavy metal) represent a depletion of economic value and income. The loss in the raw crops or the impossibility to market the derived foodstuffs, due to incompliance with food regulations, can seriously limit all yam tubers and the cassava roots processors, from farmers to household, from small-medium to large enterprises. One of the greatest challenges to overcome those concerns is the transformation of traditional or indigenous processing methods into modern industrial operations, from the crop storage to the adequate package of each derived foodstuff.     

Potential interactions among phenolic compounds and probiotics for mutual boosting of their health-promoting properties and food functionalities – A review

Several foods are rich sources of phenolic compounds (PC) and their beneficial effects on human health may be increased through the action of probiotics. Additionally, probiotics may use PC as substrates, increasing their survival and functionality. This review presents available studies on the effects of PC on probiotics, including their physiological functionalities, interactions and capability of surviving during exposure to gastrointestinal conditions and when incorporated into food matrices. Studies have shown that PC can improve the adhesion capacity and survival of probiotics during exposure to conditions that mimic the gastrointestinal tract. There is strong evidence that PC can modulate the composition of the gut microbiota in hosts, improving a variety of biochemical markers and risk factors for chronic diseases. Available literature also indicates that metabolites of PC formed by intestinal microorganisms, including probiotics, exert a variety of benefits on host health. These metabolites are typically more active than parental dietary PC. The presence of PC commonly enhances probiotic survival in different foods. Finally, further clinical studies need to be developed to confirm in vitro and experimental findings concerning the beneficial interactions among different PC and probiotics.     

儿童排铅食品问题的研究

列举了铅的毒性和作用机制，尤其是对儿童健康的影响，并对排铅的功能性成分进行了论述，提出研制生产儿童排铅食品势在必行。     

Effect of Hurdle Technology in Food Preservation: A Review

Hurdle technology is used in industrialized as well as in developing countries for the gentle but effective preservation of foods. Hurdle technology was developed several years ago as a new concept for the production of safe, stable, nutritious, tasty, and economical foods. Previously hurdle technology, i.e., a combination of preservation methods, was used empirically without much knowledge of the governing principles. The intelligent application of hurdle technology has become more prevalent now, because the principles of major preservative factors for foods (e.g., temperature, pH, a_w, Eh, competitive flora), and their interactions, became better known. Recently, the influence of food preservation methods on the physiology and behavior of microorganisms in foods, i.e. their homeostasis, metabolic exhaustion, stress reactions, are taken into account, and the novel concept of multi-target food preservation emerged. The present contribution reviews the concept of the potential hurdles for foods, the hurdle effect, and the hurdle technology for the prospects of the future goal of a multi-target preservation of foods.     

食品蛋白质功能特性的影响因素

蛋白质不仅是食品中的重要成分,其功能特性也是其他食品成分所不能比拟或代替的,甚至其功能特性对一些食品的品质起决定作用,因此日益引起人们的关注.蛋白质的功能性质不仅取决于蛋白质的分子组成和结构特征,同时受环境因素和加工条件的影响.本文主要针对影响食品蛋白质功能特性的内在因素和环境因素进行了综述     

气调环境和温度对荔枝呼吸特性的影响

采用密封系统法实验,研究了不同温度和气调环境下荔枝的呼吸速率、呼吸商和呼吸发酵阈值的变化规律。结果表明:温度与呼吸速率之间存在着明显的Arrhenius关系,低体积分数O2高体积分数CO2能显著抑制荔枝的呼吸强度;温度和气调环境对荔枝呼吸商的影响规律不明显;温度对O2发酵阈值影响显著,5℃到25℃之间,O2发酵阈值从体积分数5.19%升至7.77%,增幅近50%。     

基于NMR代谢组学技术对山药化学成分的研究

试验采用基于NMR代谢组学的技术,分别对生山药饮片、麸炒山药及食用山药的化学成分进行了研究,检测出30多种化合物,包括腺苷、胆碱、多种氨基酸、有机酸及糖类等物质,其中有14种是3种山药的共有成分。另外,对引起生山药与麸炒山药、食用山药与药用山药差异的化学成分进行了指认,初步了解了炮制对山药化学成分的影响及山药药材与食材的差异。     

Why HACCP Might Sometimes Become Weak or Even Fail

All producers must apply HACCP and they should have mutual trust. In individual HACCP shouldn’t be any gaps in hazard control; likewise, there shouldn’t be gaps between neighboring producers. However, gaps do exist, mostly due to lack of motivation. After initial HACCP establishing the motivation drops and the system(s) may deteriorate to a GMP level. It's vital to monitor status of HACCP(s) implementation and motivation level(s) on local and national level(s) to analyze changes and draw conclusions about their impact on the food safety management system at the national level, thus providing feedback for the national food protection system.     

芡实采后加工与功能性的最新研究进展

芡实是一种营养价值极高的药食两用型水生植物,以芡实为原料开发的各类食品具有极高的营养价值和保健功能。该文对芡实的采后深加工及功能性等方面进行了综述,并对芡实的加工现状及开发利用前景做了分析与展望。     

我国花生食品产业现状与发展趋势

花生原料独特的营养成分决定了其在我国食品工业中的特殊地位 ,文中综述了我国花生食品产业的发展现状 ,尤其是花生酱、花生蛋白、花生油和副食品的开发利用 ,总结了花生作为食品工业原料利用的 3个制约因素 ,花生蛋白质营养不均衡、黄曲霉毒素污染和存在过敏原 ,并对今后我国花生食品产业研究和生产发展趋势进行了展望     

Determination of Gas Partial Pressures in Closed Respirometers using Gas Chromatography

In a closed respirometer, important pressure changes can result from the difference between O₂ and CO₂ solubilities in water and gas sampling. Several mathematical equations were developed to estimate pressure changes by nitrogen changes in the headspace. The importance of headspace volume, liquid volume, sampled gas volumes, temperature, solubility of the gases, and method of sampling was evaluated. Respiration and nitrogen evolution in a 250-mL closed respirometer, containing 90 g of blueberries, were followed by measuring the relative headspace composition (O₂, CO₂, and N₂) by gas chromatography. Changes in partial pressure of N₂ associated with gas taken were important, resulting in a decrease of the estimated total pressures. Nitrogen released from the solution and the method of sampling had limited effect. Methods to estimate the errors associated with the experimental conditions and methods for their elimination were proposed.