Comparative study on anti-oxidative and anti-inflammatory properties of hydroponic ginseng and soil-cultured ginseng

Food Science and Biotechnology - Hydroponic ginseng (HPG) and soil-cultured ginseng (SCG) were extracted in 70% methanol to quantify relative content of 8 ginsenosides and polyphenolic compounds,...     

Fermentative effects by probiotic Lactobacillus brevis B7 on antioxidant and anti-inflammatory properties of hydroponic ginseng

Food Science and Biotechnology - Soil-cultivation presents environmental limitations and requires considerable labor, space, and water supply. Alternatively, hydroponically-cultured ginseng (HG)...     

Anti-allergic and anti-inflammatory activity of Phellinus linteus grown on Panax ginseng

Food Science and Biotechnology - Panax ginseng (PG) or Phellinus linteus (PL) have been widely used as traditional medicine owing to their many biological activities, including anti-inflammatory...     

Comparative studies on the characterization and antioxidant properties of biodegradable alginate films containing ginseng extract

The physical and antioxidant properties of alginate biodegradable film incorporating white, red and extruded white ginseng extracts were investigated. No differences in moisture contents of all alginate film samples were noticeable (p > 0.05) except those film samples incorporated without ginseng extract, which had the highest moisture content. The addition of ginseng extract to alginate film decreased tensile strength and elastic modulus (p < 0.05) but increased the percent elongation at break. The presence of extracts did not significantly affect the water vapor permeability of the film samples. Alginate film containing extruded white ginseng extract at a barrel temperature of 130 °C presented the highest (61.12%) free-radical scavenging activity against the 2,2-diphenyl-1-picryhydrazyl radical (DPPH) in methanol, followed by film containing white ginseng extruded at a barrel temperature of 115 °C. Following these samples in terms of free-radical scavenging activity were film samples containing red and white ginseng extracts, respectively. These results revealed that extruded white ginseng extract has good potential to be incorporated into alginate to make antioxidant biodegradable film or coating for various food applications.     

Anti-obesity and anti-inflammatory effects of ginseng vinegar in high-fat diet fed mice

Food Science and Biotechnology - This study aimed to investigate the efficacy of ginseng vinegar (GV) for preventing and ameliorating the obesity and inflammation. Oral administrations of GV with...     

植物甾醇的抗炎性研究进展

植物甾醇作为一种食物来源中的功能性成分,对人体产生有益的影响。近年来,植物甾醇由于其安全性和有效的抗炎活性而受到广泛关注。为系统介绍植物甾醇的抗炎作用,综述了植物甾醇对多种炎症抑制作用的分子机制,包括对细胞因子和其他炎症相关因子、NF-KB信号通路及免疫系统的影响,介绍了植物甾醇对结肠炎、前列腺炎、肝炎及其他炎症的作用。植物甾醇是一种有效抗炎的活性物质,未来仍需系统研究其抗炎分子机制及进行临床研究。     

杜仲叶绿原酸提取物与绿原酸、维生素C体外抗氧化比较

目的:比较杜仲叶绿原酸提取物（ECE）与绿原酸和维生素C（VC）的体外抗氧化活性。方法:以VC、绿原酸为对照,测定ECE对二苯代苦味酰肼自由基（DPPH.）、超氧阴离子自由基（O2-.）、羟基自由基（.OH）、烷基自由基的清除率及抑制大鼠红细胞氧化溶血的作用。结果:ECE对DPPH.、O2-.、.OH和烷基自由基的清除能力较好,其清除上述自由基的IC50值分别为14.0、38.3、61.1、648.7μg/mL,均小于绿原酸和VC的相应值,但ECE对红细胞氧化溶血的抑制效果不如绿原酸和VC。结论:ECE可作为多功能的天然抗氧化剂,值得进一步开发利用。      

五种谷物原料物性的对比研究

选取小麦粉、大米粉、玉米粉、荞麦粉和豌豆粉作为样品,对其糊化特性、热力学特性以及流变特性进行研究。RVA结果显示小麦粉和大米粉糊化温度最高,玉米粉抗老化能力最弱,荞麦热稳定性良好,豌豆粉抗老化能力强,热稳定性较好,黏度较大;热力学特性分析表明玉米粉糊化回生值显著高于小麦粉、大米粉、荞麦粉和豌豆粉(P0.05),说明玉米粉易于回生凝沉;流变学参数结果表明五种样品糊均表现为典型的假塑性流体,具有剪切稀化现象和触变性;动态粘弹性结果表明五种样品表现为弱凝胶粘弹体特征;蠕变恢复和应力松弛结果显示荞麦粉凝胶初始弹性最大,大米粉凝胶初始黏度低,弹性弱,豌豆粉凝胶的初始黏度最大,并表现出较强的抗变形能力。     

5种豆类淀粉凝胶特性的比较研究

选取绿豆、豌豆、白芸豆、白豇豆、鹰嘴豆为原料,提取其淀粉,并制备及测定几种豆类淀粉凝胶的特性(凝胶强度及硬度、弹性、黏性等),比较分析各种豆类淀粉特性的差异。结果表明,不同淀粉浓度下,均以豌豆淀粉的凝胶强度最大,白豇豆淀粉的最小;5种淀粉的TPA质构结果显示,白芸豆淀粉凝胶在高浓度下(8%和10%)具有较大的硬度、弹性、咀嚼性和回复性;豌豆淀粉在中等浓度下具有较高的硬度、弹性、咀嚼性,但其回复性在3个浓度下均是最小的;白豇豆淀粉凝胶的硬度和咀嚼性小于其他4种豆类淀粉,但其弹性和回复性却较大;5种豆类淀粉中,豌豆淀粉的凝胶强度和TPA质构特性受浓度的影响最大,且适合在中等浓度(8%)下制作凝胶制品。相关性分析发现,豆类淀粉的凝胶强度与直链淀粉含量呈极显著正相关,而黏聚性呈极显著负相关,而其他质构参数与直链淀粉含量的关系因浓度不同而呈现差异。     

A short-term,hydroponic-culture of ginseng results in a significant increase in the anti-oxidative activity and bioactive components

Food Science and Biotechnology - Panax ginseng CA Meyer has a variety of biological effects, including antioxidant and antidiabetic activities. Ginseng requires long-term cultivation, but this can...     

燕麦淀粉与常见淀粉的性质对比研究

以常见市售淀粉(小麦淀粉、玉米淀粉、土豆淀粉)为参比,研究了燕麦淀粉的透明度、凝沉性、冻融稳定性、溶解度、膨润力和糊化特性.结果表明:燕麦淀粉的透明度、凝沉性、冻融稳定性比小麦淀粉、玉米淀粉和土豆淀粉都要差.燕麦淀粉的溶解度在4种淀粉中是最高的,而膨润力是最低的.燕麦淀粉的糊化特性与小麦淀粉较接近.     

Physicochemical and antioxidative properties of Korean nanopowdered white ginseng

This study was carried out to investigate physicochemical and antioxidative properties of Korean nano white ginseng powder. The particle size of nanopowdered ginseng (NPG) was in the range from 600 to 1000 nm which was significantly smaller than the regular powdered ginseng (PG) which was in the range from 300 to 500 μm. Carbohydrate content was found to be significantly higher in NPG than PG (P < 0.05). Higher L value of NPG was mostly due to the higher light‐scattering effect of bright ginseng powder. In oil‐holding capacity, NPG was significantly higher than PG (P < 0.05). Total polyphenol content was not significantly different between NPG and PG, and it was in the range of 52.5% (P > 0.05). However, DPPH and ABTS studies showed that NPG has higher antioxidative properties than PG. In overall, NPG showed much higher antioxidative properties compared with PG. Thus, NPG enhances the functional value of Korean white ginseng powder.     

Comparative study on composition and antioxidant properties of mint and black tea extract

The antioxidant properties of plants could be correlated with oxidative stress defence in different human diseases. The present study was undertaken to evaluate and compare the antioxidant potential and the phytochemical composition in the aqueous extracts of mint leaves, black tea and black tea enriched with mint extract. All the three preparations exhibited free radical‐scavenging potential for nitric oxide (NO) radical, superoxide anion radical and hydroxyl radical, and the values were lesser than those of the antioxidants which acted as standards. In comparison, the mint extract exhibited higher free radical and NO scavenging effect. Hydroxyl radical and superoxide scavenging effects were more pronounced in tea with the mint extract, while the reducing power was exhibited more significantly by the black tea extract. The phytochemical compounds were identified and the total phenols and flavonoids were quantified and compared between these extracts.     

Invited review: The anti-inflammatory properties of dairy lipids

Dairy product consumption is often associated with negative effects because of its naturally high levels of saturated fatty acids. However, recent research has shown that dairy lipids possess putative bioactivity against chronic inflammation. Inflammation triggers the onset of several chronic diseases, including cardiovascular disease, type 2 diabetes mellitus, obesity, and cancer. This review discusses the anti-inflammatory properties of dairy lipids found in milk, yogurt, and cheese, and it examines them in relation to their implications for human health: their protective effects and their role in pathology. We also consider the effect of lipid profile alteration in dairy products—by using ruminant dietary strategies to enrich the milk, or by lipid fortification in the products. We critically review the in vivo, in vitro, ex vivo, and epidemiological studies associated with these dairy lipids and their role in various inflammatory conditions. Finally, we discuss some suggestions for future research in the study of bioactive lipids and dairy products, with reference to the novel field of metabolomics and epidemiological studies.     

平贝母和川贝母总生物碱含量及其镇咳、抗炎作用比较研究

目的:比较平贝母与川贝母新品种——太白贝母、旧品种——松贝、青贝、炉贝总生物碱含量及镇咳、抗炎药理作用,探讨平贝母作为川贝母新来源的可行性。方法:采用回流法提取各品种总生物碱,紫外分光光度法测定其含量;比较不同品种贝母总生物碱对氨水刺激法致小鼠咳嗽模型和二甲苯致耳廓肿胀模型的药理作用;对各品种总生物碱咳嗽抑制率和炎症抑制率进行聚类分析。结果:各贝母提取物总生物碱含量从高到低依次为太白贝母(野生)、平贝母、青贝、松贝、炉贝、太白贝母(栽培)。平贝母、松贝、青贝、炉贝、太白贝母(栽培)总生物碱可明显减少氨水刺激法致小鼠咳嗽模型咳嗽次数,其中老品种较平贝母、新品种减少咳嗽次数优;松贝、青贝总生物碱可明显延长咳嗽潜伏期。平贝母、松贝总生物碱可明显减轻二甲苯致小鼠耳廓肿胀模型肿胀度;平贝母较松贝减轻抗炎效果更佳。聚类分析结果显示松贝、青贝、炉贝与太白贝母(栽培)、太白贝母(野生)聚集,与平贝母分离,表明平贝母与川贝母各品种总生物碱镇咳抗炎药效有一定差异。结论:平贝母总生物碱组成和抗炎、镇咳作用与川贝母有一定差异;但平贝母亦可作为川贝母候选新来源品种进一步研究。      

特种动物纤维基本物理机械性能对比

采用对比方法,研究羊驼毛、骆驼绒、马海毛、牦牛绒、兔毛、北极狐绒毛、乌苏里貉毛、山羊绒、超细羊毛纤维在细度、长度、卷曲等各项基本物理机械性能方面的差异。结果表明,骆驼绒、牦牛绒、北极狐绒毛、鸟苏里貉毛、山羊绒、超细羊毛性能优良,手感柔软蓬松,可纺性好,开发高档新面料的潜力巨大。羊驼毛、马海毛、安哥拉兔毛可纺性能较差,多用于开发粗纺产品。     

海藻酸和甲壳胺纤维的性能比较

海藻酸和甲壳胺通过湿法纺丝,可以加工成纤维,并可以加工成非织造布、机织物、针织物等材料,应用于医用卫生材料的生产。分析了海藻酸和甲壳胺的化学结构,对其吸附性能、结合重金属离子的能力以及抗菌性能作了比较。