曲料配比与米渣生酱油蛋白质转化率的相关性

以米渣代替大豆酿造酱油,所得生酱油品质优良,但是蛋白质利用率相对较低。文章以氨基酸态氮、总氮转化率和氨基酸转化率为指标,评价原料中米渣与麸皮的比例对米渣蛋白利用率的影响,以提高米渣蛋白的利用率。结果表明:米渣与麸皮的配比为6∶2时,米渣生酱油的氨基酸态氮和游离氨基酸总量最高,分别达到1.108g/dL和6452.60mg/dL,而当配比为4∶4时,总氮转化率和氨基酸转化率最高,分别达到为69.68%和59.49%,游离氨基酸总量为5280.65mg/dL,氨基酸态氮含量达到国标中二级以上酱油的标准。适当降低曲料中米渣与麸皮的比例有利于提高生酱油中蛋白质利用率,以4∶4较为适宜。     

酱油的罐式与池式发酵过程中关键呈味物质对比分析

从发酵罐和发酵池中选取发酵过程中的酱油进行中性蛋白酶活力、氨基酸态氮含量、游离氨基酸含量、pH值、总酸含量、有机酸含量、还原糖含量、淀粉酶活力和食盐含量的检测与分析。结果表明：池式发酵酱油的中性蛋白酶活力、氨基酸态氮含量、氨基酸总量、有机酸总量、淀粉酶活力、还原糖含量、总酸含量和pH值都高于罐式发酵酱油;食盐含量则是罐式酱油更多;其中鲜味氨基酸在发酵12 d后池式酱油的含量就高于罐式酱油的含量,尤其是池式酱油的谷氨酸在发酵45 d时已达到10.42 g/kg,而罐式酱油的谷氨酸含量仅7.91 g/kg;两种方式发酵的酱油都能检测出7种有机酸,且含量较高的两种有机酸分别是乳酸和乙酸;在发酵结束时池式酱油的还原糖含量比罐式酱油的还原糖含量高1.01 g/100 g;池式酱油的食盐含量比罐式酱油的食盐含量低0.90 g/100 g,说明在关键呈味物质上池式发酵酱油优于罐式发酵酱油。     

黄芪药曲酱油的制备及其质量评价

采用黄曲霉QJ并添加黄芪粉所制成的黄芪药曲种曲,在传统低盐固态法发酵工艺基础上制取酱油。结果显示:黄芪药曲种曲的孢子数和孢子发芽率分别达到82.97×108 cfu/g和90.19%;成曲的蛋白酶活0.475g/100g,总酸(以乳酸计)35.67mmol/100g,液化淀粉酶活104.16U/g;所发酵制得的酱油呈深褐色、鲜咸适口、有酱香味,其中全氮达1.782g/dL,氨基酸态氮达到1.441g/dL,达到国标特级酱油的标准;抗氧化指标中DPPH清除率达到72.45%,总酚含量达到3.78mg/mL。     

鱼酱油的研究与开发

以低值鱼、豆粕、小麦、麸皮为原料,采用单菌种制曲,低盐固态发酵酿造鱼酱油.以中性蛋白酶酶活和发酵后鱼酱油的氨基酸态氮的含量为指标,采用正交实验方法,确定最佳制曲工艺条件为豆粕40 g、小麦10 g、麸皮30 g,鱼40 g,接菌量1%,制曲时间50 h;发酵条件为盐水量13%(w/w),发酵温度50 ℃,发酵时间30 d.     

米曲霉1228制曲条件的优化及酱油酿造的研究

以米曲霉1228为发酵菌种,豆粕和麸皮为原料制曲,通过单因素试验和正交试验,优化制曲工艺条件;采用低盐固态发酵工艺,进行酱油酿造试验。结果表明:豆粕与麸皮以6:4配比,采用90%加水量和0.5%接种量制曲32 h,成曲的中性蛋白酶酶活为1473 U/g;发酵20 d后,测得酱油的氨基酸态氮含量为6.90 mg/mL,可溶性无盐固形物含量为163.60 mg/mL,酱油色泽棕红,酱香浓郁。     

米曲霉PRB-1蛋白酶系和淀粉酶系与高盐稀态酱油理化特性关系的研究

本文采用一株自行分离的米曲霉PRB-1菌株(AP)进行制曲和高盐稀态酱油发酵。结果表明:AP成曲的酸性和中性蛋白酶活力达到398.53 U/g干基和1539.98 U/g干基,较米曲霉3.042(AO)分别提高71.79%和59.93%。AP成曲淀粉酶活力比AO略低。AP成曲含有5个中性蛋白酶组分,2个酸性蛋白酶组分和4个淀粉酶组分。其中,蛋白酶Rf6号和淀粉酶Rf3号活力最大。随着发酵时间的延长,AP和AO酱醪总酸含量呈现上升趋势。p H值由中性持续下降至偏酸性。氨基态氮含量持续增加,还原糖含量均呈现先显著上升后缓慢降低的趋势。发酵55d AP头油的氨基态氮含量为0.86 g/100 m L,原料利用率为81.97%,氨基酸生成率为61.37%,较AO均有较高的优势。AP头油的还原糖含量为4.82 g/100 m L,低于AO。成曲的中性蛋白酶活力和发酵酱油的氨基酸生成率呈正相关(p0.05),对其他指标无显著影响(p0.05)。     

一株高酶活力米曲霉菌株的选育及其在酱油生产中的应用

该研究以米曲霉（Aspergillus oryzae）As3.951为出发菌株,采用常压室温等离子体（ARTP）对该菌株进行诱变,选育一株高酶 活力诱变菌株ZA189。 结果表明,与出发菌株As3.951相比,诱变菌株ZA189制曲获得的成曲中,中性蛋白酶、淀粉酶及谷氨酰胺酶活 力均有所提高,分别为3 210.21 U/g、480.29 U/g、3.48 U/g（以干基计）,同时,诱变菌株ZA189的成曲中孢子数减少,原料消耗率降低; 发酵原油中氨基酸态氮、全氮、还原糖、谷氨酸含量均提高,分别为1.16 g/100 mL、1.94 g/100 mL、11.05 g/100 mL、13.69 g/kg;原油味 道更浓郁,色泽更鲜明,具备酱香浓郁、鲜甜突出、滋味醇厚持久的特征。 该菌株的选育对酿造酱油品质的提升具有突出贡献。     

酶制剂在酱油生产中的应用技术

酱油酿造中起主要作用的是各种酶。淀粉酶是时酿造酱油生产中淀粉质原料进行作用,形成酱油中还原糖,糊精等成分,增强酱油固型物以及提供酒精发酵、有机酸发酵的原料成分。蛋白酶是将大豆蛋白质水解成低分子蛋白胨、朊、多肽及氨基酸,使酱油含有多肽和氨基酸,成为营养丰富含有鲜味的调味品。纤维素酶是水解纤维素使之变成葡萄糖,同时纤维素酶具有对植物细胞壁的溶解破坏作用,使植物细胞中内含物得到充分利用。通过添加这几种酶,明显提高了原料利用率,改善了酱油风味。酶制剂应用技术在酿造酱油生产中将得到大力的发展。     

米渣酱油与传统大豆酱油酿造过程的动态研究

以米曲霉HN 3.042为菌种,以米渣和大豆为主要原料酿造酱油,比较了二者制曲过程中蛋白酶的产生规律以及发酵过程中理化指标的动态变化规律,对所得的两种酱油进行感官评价,并利用GCMS分析和比较其挥发性芳香物质。研究表明:米渣酱醪的氨基态氮、总氮含量高于大豆,而可溶性蛋白、可溶性无盐固形物却均低于大豆,发酵31天,大豆酱油蛋白质利用率达到75.28%,高于米渣的66.85%;大豆酱油感官评分略高于米渣酱油,两种酱油中香气物质含量的差别较明显。米渣酱油是很有潜力的新品酱油,但其蛋白质利用率尚需进一步提高。     

发酵方式对薏仁碎米酱油品质的影响

通过分析高盐稀态、低盐固态、自然发酵3种发酵方式对酱油发酵过程中总酸、还原糖、氨基酸态氮、全氮和可溶性无盐固形物等指标的变化及有机酸含量,探讨不同发酵方式对薏仁碎米和传统豆粕麸皮酱油品质的影响。结果表明:3种发酵工艺中,高盐稀态发酵酱油中氨基酸态氮、全氮、无盐固形物和总酸含量均高于自然发酵酱油,且氨基酸态氮、全氮和有机酸含量也高于低盐固态发酵酱油;高盐稀态薏仁碎米酱油中总酸、氨基酸态氮、全氮、无盐固形物和有机酸中乳酸、乙酸和酒石酸含量均高于传统豆粕麸皮酱油,其中全氮、氨基酸态氮和可溶性无盐固形物含量分别为1.29,0.75,11.95g/dL,达到GB/T 18186-2000一级酱油标准。结论:用薏仁碎米代替麸皮酿造酱油是可行的,且3种发酵方式中高盐稀态薏仁碎米酱油的品质最好。     

The effect of in vitro gastrointestinal simulation on bioactivities of kefir

Kefir is a fermented milk beverage and known to have positive effects on gut microbial diversity and human health. In this study, digested and undigested kefir samples were compared for changes in their antihypertensive, antidiabetic, antioxidant and antimicrobial activities. Results showed that the amount of total phenolic substances, 2,2-diphenyl-1-picrylhydrazyl radical scavenging (DPPH) activity, and the angiotensin-converting enzyme inhibitor (ACE-I) activity increased from 43.76 ± 0.005 mg gallic acid equivalents (GAE)/L, 4.20 ± 0.55%, and 9.91 ± 3.90% in undigested kefir to 668.16 ± 3.332 mg GAE/L, 63.06 ± 0.64%, and 98.88 ± 0.42% in digested kefir, respectively. While the dipeptidyl peptidase IV-inhibitory (DPPIV-I) activity of undigested kefir increased by 19.11 ± 7.35% after digestion, the optical density of the ferric-reducing antioxidant power (FRAP) decreased from 1.188 ± 0.05 to 0.278 ± 0.009, and the protein amount decreased from 101.4 mg L⁻¹ to 12.42 mg L⁻¹ in digested kefir. No antimicrobial effect was observed in undigested kefir, whereas, digested kefir samples were active, but only against Escherichia coli. These results show that the gastrointestinal digestion processes of kefir generally increase the number of bioactive molecules, and the digestion process must be taken into account to determine the biological capability of foods.     

驴乳的营养成分及其保健作用的研究进展

驴乳作为营养品广泛使用已有数千年的历史,因其含有多种营养成分和生物活性,是婴幼儿、老年及体弱者补充营养物质的重要来源。该文综述驴乳的营养成分和抗菌、抗炎、抗氧化、抗过敏等保健作用,以期为驴乳产业提供新的方向和理论支持。     

Antioxidant, antimicrobial, and anticancer activity of 3 Umbilicaria species

Abstract: The aim of this study is to investigate in vitro antioxidant, antimicrobial, and anticancer activity of the acetone extracts of the lichens Umbilicaria crustulosa, U. cylindrica, and U. polyphylla. Antioxidant activity was evaluated by 5 separate methods: free radical scavenging, superoxide anion radical scavenging, reducing power, determination of total phenolic compounds, and determination of total flavonoid content. Of the lichens tested, U. polyphylla had largest free radical scavenging activity (72.79% inhibition at a concentration of 1 mg/mL), which was similar as standard antioxidants in the same concentration. Moreover, the tested extracts had effective reducing power and superoxide anion radical scavenging. Total content of phenol and flavonoid in extracts was determined as pyrocatechol equivalent, and as rutin equivalent, respectively. The strong relationships between total phenolic and flavonoid contents and the antioxidant effect of tested extracts were observed. The antimicrobial activity was estimated by determination of the minimal inhibitory concentration by the broth microdilution method. The most active was extract of U. polyphylla with minimum inhibitory concentration values ranging from 1.56 to 12.5 mg/mL. Anticancer activity was tested against FemX (human melanoma) and LS174 (human colon carcinoma) cell lines using MTT method. All extracts were found to be strong anticancer activity toward both cell lines with IC₅₀ values ranging from 28.45 to 97.82 μg/mL. The present study shows that tested lichen extracts demonstrated a strong antioxidant, antimicrobial, and anticancer effects. That suggests that lichens may be used as possible natural antioxidant, antimicrobial, and anticancer agents.     

Antioxidant, antimicrobial and anticancer activities of three Parmelia species

BACKGROUND: Lichens are symbiotic organisms consisting of algae and fungi. They are used for human and animal nutrition and in the production of colours, perfumes and alcohol. Lichens have also been used in traditional medicine to treat diseases such as jaundice, pulmonary, stomach and cranial diseases. In this study the acetone extracts of three lichens, Parmelia caperata, Parmelia sulcata and Parmelia saxatilis, were tested for their antioxidant, antimicrobial and anticancer potential. RESULTS: Of the lichens tested, P. saxatilis had the highest free radical‐scavenging activity (55.3% inhibition). Moreover, all tested extracts showed effective reducing power and superoxide anion radical scavenging. Strong relationships between total phenolic and flavonoid contents and antioxidant effects of the tested extracts were observed. The extract of P. sulcata was most active in terms of antimicrobial ability, with minimum inhibitory concentration values ranging from 0.78 to 12.5 mg L^?1. All extracts were found to have strong anticancer activity, with IC₅₀ values ranging from 9.55 to 22.95 µg mL^?1. CONCLUSION: The present study showed that the tested lichen extracts exhibited strong antioxidant, antimicrobial and anticancer effects. This suggests that lichens may be used as possible natural antioxidant, antimicrobial and anticancer agents. Copyright © 2012 Society of Chemical Industry     

Antioxidant and antimicrobial activities of propolis from several regions of Korea

Biological activities of different propolis extracts in Korea were examined for the evaluation of quality comparison with that from Brazil (BZ). Total polyphenol and flavonoid contents of propolis extracts from Yeosu (YS) and Cheorwon (CW), whose values were higher than BZ, were also shown to be more aboudant. The extracts of YS and CW also showed strong antioxidant activities, using the linoleic acid peroxidation and 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical-scavenging activity. However, the extract from BZ had less active antioxidant activity on linoleic acid peroxidation and DPPH free radical-scavenging activity of less than 70% than other extracts. The DPPH free radical-scavenging activity seems to relate with the antioxidant activity of linoleic acid peroxidation. The propolis with antioxidant activity also had DPPH free radical-scavenging activity. The extracts of YS and CW had effective antimicrobial activities on Staphilococcus aureus, Bacillus subtilis, Salmonella typhimurium and Candida albicans. Strong antioxidant, radical-scavenging and antimicrobial activities of YS and CW seemed to relate with high values, total polyphenol, and flavonoid contents.     

Antioxidant,Antibacterial, and Antiproliferative Activities of Free and Bound Phenolics from Peel and Flesh of Fuji Apple

This study was conducted to investigate the antioxidant, antibacterial, and antiproliferative activities of flesh free (FF), flesh bound (FB), peel free (PF), and peel bound (PB) phenolics from Fuji apple. The PB, which had highest total phenolic contents (126.15 ± 2.41 mg/100 g wet weight) and lowest total carbohydrate contents (34.68 ± 2.78 mg/100 g wet weight), showed the strongest 2,2’‐azinobis‐(3‐ethylbenthiazoline‐6‐sulphonate) (ABTS) radical scavenging activity (EC₅₀ = 0.36 ± 0.02 mg/mL), 1,1‐diphenyl‐2‐picryhydrazyl (DPPH) radical scavenging activity (EC₅₀ = 0.26 ± 0.01 mg/mL), and ferric reducing antioxidant power (Ferric reducing antioxidant power; EC₅₀ = 0.19 ± 0.02 mg/mL) compared with those of FF, FB, and PF. The PB also showed the strongest antibacterial activities on Escherichia coli, Staphylococcus aureus, and Listeria monocytogenes and it also showed the highest antiproliferative effects on Caco‐2 human colonic cancer cell (EC₅₀ = 1.44 ± 0.01 mg/mL) and Hela human cervical cell (EC₅₀ = 2.81 ± 0.01 mg/mL). Both free and bound phenolics from Fuji apple showed good antioxidant, antibacterial, and antiproliferative activities in our study, and bound phenolics had significantly higher activities compared with those of free phenolics.     

4种海南诺丽果内生细菌多样性及其关键生物活性研究

诺丽果富含生物活性成分,具有较强抑菌性和抗氧化能力。为探讨海南诺丽果中内生菌多样性的区别及其关键活性与多样性之间的联系,通过高通量测序技术(HTS),从4种诺丽果(长果标号为L、圆果标号为R、连体果标号为C、大溪地诺丽果标号为T)中发现了它们共同的优势菌属为短波单胞菌属(Brevundimonas)、泛菌属(Pantoea)和芽孢杆菌属(Bacillus),并测定内生细菌抑菌性,对具有抑菌活性的内生细菌进行总抗氧化性测定,发现具有抑菌性的诺丽果内生细菌均具有抗氧化性,抗氧化值在3.07～20.78U·mL-1,同时内生细菌的抗氧化性和抑菌活性呈正相关性。挑选4个品种诺丽果中2种关键活性较高的内生菌8株,进行16S rDNA和gyrA分子生物学鉴定,鉴定结果均为芽孢杆菌属(Bacillus),并分别属于枯草芽孢杆菌(Bacillus subtilis)、摩加夫芽孢杆菌(Bacillus mojavensis)和短小芽孢杆菌(Bacillus pumilus)。研究结果从微生物学角度比较了不同品种诺丽果内生细菌群落多样性差异,并探讨了内生细菌功能性之间以及与内生群落之间的关联,证实了植物-微生物相互作用学说。希望研究可为今后研究内生菌和宿主功能的协调性和统一性提供帮助,为具有特定功能的诺丽果内生菌的筛选应用提供理论基础,为内生菌在食品工业中的应用及植物与微生物互作研究提供更多思路。     

红参浓缩液对小鼠的抗氧化、免疫调节及降血糖作用

该研究通过建立衰老小鼠模型和II型糖尿病小鼠模型,对比不同剂量的红参浓缩液对小鼠体内抗氧化、免疫及降血糖活性影响。实验发现：与模型组相比,红参浓缩液给药组显著降低丙二醛含量（MDA）、空腹血糖（FBG）和口服葡萄糖耐量（OGTT）血糖曲线下面积（AUC）并且显著提高羟自由基清除率（•OH）、总超氧化物歧化酶（T-SOD）、谷胱甘肽过氧化氢酶（GSH-Px）和过氧化氢酶（CAT）活力和免疫球蛋白G（Ig G）、免疫球蛋白M（Ig M）、白细胞介素4（IL-4）和γ干扰素（IFN-γ）含量（P<0.05）,明显改善脾脏损害。以上结果表明一定浓度的红参浓缩液可以延缓衰老、提高衰老模型小鼠的免疫力,增强II型糖尿病模型小鼠的葡萄糖耐受力,具有降血糖的效果。     

姜黄素的抗氧化及抗肿瘤活性研究

本文采用分光光度法测定姜黄素对ABTS和DPPH自由基的清除能力;运用AAPH诱导红细胞氧化性溶血考察姜黄素对AAPH诱导人血红细胞损伤的抑制作用。通过MTT方法考察姜黄素对A375恶性黑色素瘤生长状态的影响,并用流式细胞仪检测细胞凋亡数量;运用Western blot测定姜黄素对JNK和Akt蛋白表达的影响。结果表明,姜黄素对DPPH和ABTS自由基具有较好的清除能力,呈浓度和时间依赖性;同时,姜黄素能有效抑制AAPH诱导红细胞溶血,当姜黄素为40μM时,溶血抑制率达到52.78±1.03%。MTT结果表明,随着姜黄素浓度的升高,A375细胞存活率逐渐下降,当姜黄素为40μM,A375的细胞存活率仅为21.50±1.60%。流式分析发现,随着姜黄素浓度的提高,细胞凋亡峰(Sub G1)的含量逐渐增加。当姜黄素为40μM时,细胞内Sub G1峰的含量达到了63.30%。进一步Western blot分析发现姜黄素诱导A375细胞凋亡与上调JNK磷酸化的水平和下调AKt磷酸化的水平有关。     

浏阳豆豉发酵中高产酶活菌株的分离鉴定及酶活性分析

从浏阳豆豉发酵过程中分离产高酶活菌株,通过形态观察结合分子生物学技术进行鉴定,并对其产蛋白酶、脂肪酶及纤维素酶的活性进行分析。结果表明,分离得到3株菌（编号为000、5132、621）均被鉴定为溜曲霉菌（Aspergillus tamarri）。3株菌的蛋白酶、脂肪酶及纤维素酶的活性测定结果表明,菌株621蛋白酶活性最强,为（207.98±3.20）U/mL;菌株5132的纤维素酶活性最强,为（3.40±1.40）U/mL;菌株000的脂肪酶活性最高,为（90.7±0.64）U/mL。