酱油渣所含抗氧化成分的价值

通过对各种大豆发酵食品的抗氧化性进行研究，发现豆酱中具有很强抗氧化能力的成分是o-二羟基异黄酮（ODD，其产生在接种和制曲过程中。人体内产生的活性氧自由基和自动氧化物质引起疾病、致癌和老化现象。利用食物中的抗氧化物质抑制氧化引起的不良反应，例如在食物中添加抗氧化物质，采用生物工程提高食物中抗氧化成分的含量等，有助于预防疾病。近年来发现酱油渣中含有的成分具有较强的生理活性，研究人员试图将其提取出来用于保健食品、化妆品以及医药等。     

蜂花粉的功能因子

本文详述蜂花粉中主要功能因子及其作用,指出蜂花粉是具有抗癌防癌、抗突变、增强免疫力、防老抗衰等多功能的保健食品。     

保健食品与食品的保健功能

本文阐述了食品的抗突变,抗肿瘤,增强免疫,抗变态反应,抗衰老,内分泌调节等保健功能的有效成分及其作用机制,以及保健食品的管理法规,旨在推动保健食品沿着的道路向前发展。     

食物纤维抗突变作用的研究

采用突变频率测定法对由玉米皮制得食物纤维的抗突变作用进行了研究.结果表明,食物纤维可使DNMP(1.4—二硝基—2—甲基吡咯)的诱变作用下降,突变频率由2.2×10~(-7)降至1.2×10~(－7).抗突变作用较为明显,为食物纤维的开发和利用提供了一定的科学依据.     

崭露头角的健康食品——活性多糖

当今营养保健食品快速发展,在众多保健食品的行列中,活性多糖异军突起,独树一帜,受到人们的青睐。活性多糖主要是天然植物多糖和包括一些真菌多糖物质,它是从食物中提取的特殊营养成分,然后作为基料,经深加工制成食品或添加到食物中生产出来的保健食品,发挥其独特生理效应,对人类健康长寿可起到积极的促进作用。 某些植物中的多糖成分,可在薏米、紫菜、甘蔗、海藻以及百合科、石蒜科、薯蓣科、兰科、虎耳草科等植物的粘液中提     

保健食品功效成分测定方法现状及发展趋势

按照<保健食品管理办法>的要求,企业在申报保健食品时应提供产品的功效成分和功效成分的定性、定量测定方法,并说明功效成分在保健食品中所处地位.功效成分是保健食品保健功能的关键所在,也是产品质量的主要指标,国内外对保健食品(功能食品)的开发研究都十分重视功效成分的研究.1999年1月在北京举办的保健食品国际研讨会上,中外学者一致认为保健食品要长期稳定地健康发展,必须首先明确功效成分,解决功效成分的测定方法,特别是以草本植物为原料的保健食品,弄清其功效成分更有着极其重要的意义.我国传统的保健食品长期在低水平徘徊,没有确定功效成分及解决功效成分的测定方法是一个主要因素.     

保健食品中人参皂苷类成分的快速检测及应用

目的建立保健食品中人参皂苷类成分的提取、检测方法,并对检测方法进行方法学考察。方法以标示含人参成分保健食品为研究对象,样品经溶剂提取,固相萃取小柱净化,超高效液相-串联二极管阵列检测器检测保健食品中人参皂苷类成分。使用建立的方法对市售17批保健食品(标示成分为总皂苷)中的人参皂苷类成分进行含量测定,并与产品总皂苷标示量和传统检测方法的测定结果进行对比,评判含人参成分保健食品品质。结果建立的方法能够快速、准确、灵敏地检测7种皂苷成分。17批标示含人参成分的保健食品所测人参皂苷类成分总量均低于采用《规范》方法所测得的总皂苷含量和产品总皂苷标示含量。结论本研究建立的方法可以客观反映含人参成分保健食品的品质。     

姬松茸在糖尿病防治中作用的研究进展

在糖尿病的防治过程中,饮食营养治疗是基础疗法,是其它治疗方法的前提,适用于各种类型的糖尿病患者。近年来,对食物及其有效活性成分在调控血糖中的作用研究受到国内外研究者的普遍关注,期望寻找食物中有效降低血糖的成分。姬松茸是一种食用菌,含有植物多糖、植物固醇等多种植物化学物,主要作为一种保健食品,用于调节免疫力、预防糖尿病、高血脂及肿瘤等疾病。本文综述姬松茸在糖尿病预防和治疗中作用的相关研究进展,以明确其具体功能和作用机理。     

保健食品原料安全评价技术与标准的研究简介

为了保障消费者身体健康,促进保健食品产业发展,“保健食品原料安全评价技术与标准的研究”被列入“十五”国家科技部攻关计划。该计划丰富和逐步完善我国保健食品安全的检测技术和评价技术,主要研究保健食品原料成分安全性快速筛检技术;芦荟、五味子、决明子、泽泻等代表性原料成分的作用特点和作用剂量谱研究,19种原料成分的快速筛选评价,螺旋藻类保健食品原料、产品中微囊藻毒素的污染现状调查。通过课题研究,初步建立了以动物急性毒性试验和成组体外试验为基础的“保健食品原料成分的安全性评价快速筛选方法”;提出的《保健食品安全性毒理学评价程序和检验方法》已经作为卫生部规范性技术文件颁布实施,本研究结果对比较全面的认识部分保健食品原料的安全性,为政府和企业合理运用及科学管理提供科学依据。     

葡萄籽提取物原花青素的研究概况及其在我国保健食品中的应用

葡萄籽提取物原花青素（GSPE）具有抗氧化、保护心血管、抗突变等生物活性，在食品、药品、化妆品等领域广泛应用。近年来已成为我国保健食品中常用的一种原料。为给在保健食品中的进一步研究应用提供参考，对GSPE的化学结构、提取分离、分析方法、生物活性、食用安全性等方面进行概述，并对其在我国保健食品中的保健功能分布、用量情况、质量标准等方面的情况以及存在问题进行了分析。     

Antimutagenicity activity of the putative probiotic strain Lactobacillus paracasei subsp. tolerans JG22 isolated from pepper leaves Jangajji

The aim of this study was to evaluate the probiotic nature, antimutagenicity, and mutagen-binding ability of the bacterial strain JG22 isolated from pepper-leaf jangajji. The strain, which was identified as Lactobacillus paracasei subsp. tolerans JG22, retained a high survival rate when exposed to pepsin-containing gastric juice and intestinal fluid supplemented with oxgall. This strain adhered to Caco-2 cells and exhibited resistance to ciprofloxacin, rifampicin, erythromycin, and cephalothin. Furthermore, against the 3 mutagens tested, live cells of strain JG22 displayed the greatest antimutagenicity against 2-nitroflourene (2-NF), with 51.37% inhibition, but exhibited relatively low antimutagenicity (11.07%) against 4-nitroquinoline-1-oxide (4-NQO). The antimutagenic effect of this strain was somewhat reduced after heat treatment for 30 min at 80°C. The most efficient mutagen-binding was observed with live cells of strain JG22, which bound 69.5% of the 2-NF. Thus, the putative probiotic strain JG22 could play a vital role in reducing the risk of cancer by absorbing mutagens and suppressing mutagenesis. Therefore, we consider the strain a good candidate for functional cultures and food system development.     

Storage effects on the content of anthocyanin, mutagenicity and antimutagenicity of black soybean koji

Black soybean koji, possessing antimutagenicity, has been suggested as a potential ingredient for the preparation of healthy food. The objective of this research was to determine the potential mutagenicity and the changes of antimutagenicity of the extract of Aspergillus awamori-fermented black soybeans (koji) held at 4 and 25 °C with or without deoxidant and desiccant for a period of 120 days. It was found that no mutagenic compound formed during the storage period. Depending upon storage temperature and packaging condition, the antimutagenicity of the extract of koji reduced and was associated with a reduction in anthocyanin content during the storage period. Generally, koji stored at 4 °C with both deoxidant and desiccant retained the highest antimutagenicity among the various storage conditions examined. At the end of storage, the extract of black soybean stored at 4 °C with both deoxidant and desiccant retained 79.74 and 87.80% of its original antimutagenicity against 4-nitroquinoline-N-oxide in Salmonella Typhimurium TA98 and TA100, respectively. An extract of black soybean koji stored under similar storage condition showed an antimugenicity residual of 88.23 and 79.34% against benzo[a]pyrene in S. Typhimurium TA98 and TA100, respectively.     

Identification of Antimutagenic Properties of Anthocyanins and Other Polyphenols from Rose (Rosa centifolia) Petals and Tea

Petals from different rose (Rosa centifolia) cultivars (“passion,” “pink noblesse,” and “sphinx”) were assessed for antimutagenicity using Escherichia coli RNA polymerase B (rpoB)‐based Rif ^S→Rif ^R (rifampicin sensitive to resistant) forward mutation assay against ethyl methanesulfonate (EMS)‐induced mutagenesis. The aqueous extracts of rose petals from different cultivars exhibited a wide variation in their antimutagenicity. Among these, cv. “passion” was found to display maximum antimutagenicity. Upon further fractionation, the anthocyanin extract of cv. “passion” displayed significantly higher antimutagenicity than its phenolic extract. During thin‐layer chromatography (TLC) analysis, the anthocyanin extract got resolved into 3 spots: yellow (R_f: 0.14), blue (R_f: 0.30), and pink (R_f: 0.49). Among these spots, the blue one displayed significantly higher antimutagenicity than the other 2. Upon high‐performance liquid chromatography analysis, this blue spot further got resolved into 2 peaks (R_t: 2.7 and 3.8 min). The 2nd peak (R_t: 3.8 min) displaying high antimutagenicity was identified by ESI‐IT‐MS/MS analysis as peonidin 3‐glucoside, whereas less antimutagenic peak 1 (R_t: 2.7) was identified as cyanidin 3, 5‐diglucoside. The other TLC bands were also characterized by ESI‐IT‐MS/MS analysis. The least antimutagenic pink band (R_f: 0.49) was identified as malvidin 3‐acetylglucoside‐4‐vinylcatechol, whereas non‐antimutagenic yellow band (R_f: 0.14) was identified as luteolinidin anthocyanin derivative. Interestingly, the anthocyanin extracted from rose tea of cv. “passion” exhibited a similar antimutagenicity as that of the raw rose petal indicating the thermal stability of the contributing bioactive(s). The findings thus indicated the health protective property of differently colored rose cultivars and the nature of their active bioingredients.     

Antimutagenic activity of Aspergillus awamori-fermented black soybean response to simulated digestive juice treatments and its antimutagenic mechanisms

Aspergillus awamori-fermented black soybeans, a potential healthy food ingredient, possess antimutagenicity against 4-nitroquinoline-N-oxide (4-NQO); a direct mutagen and benzo[a]pyrene (B[a]P; an indirect mutagen). Results of this study revealed that antimutagenic, desmutagenic, and blocking effects all contributed to the antimutagenicity of the methanol of fermented black soybean. However, the desmutagenic effect of the fermented black soybean extract on B[a]P is not caused by the interaction of intact B[a]P or S9 mixture with the extract. Instead, it is due to the interaction of B[a]P metabolites with the antimutagenic factors in the extract. Exposure to simulated gastric juice (pH 1.2) for 30 min or intestinal juice for 2 h resulted in a reduced antimutagenicity of fermented black soybean extract. Nevertheless, the simulated gastric juice treated-fermented black soybean extracts and the simulated intestinal juice treated-fermented black soybean extracts still possessed a considerable antimutagenic effect against 4-NQO and B[a]P.     

Mutagenicity and antimutagenic effect of soymilk fermented with lactic acid bacteria and bifidobacteria

In this study, soymilk was first fermented with lactic acid bacteria (Streptococcus thermophilus, Lactobacillus acidophilus) and bifidobacteria (Bifidobacterium infantis, Bifidobacterium longum) both individually and simultaneously. Mutagenicity and the suppression of fermented soymilk against the mutagenesis induced by 4-nitroquinoline-N-oxide (4-NQO), a direct-acting mutagen, and 3,2'-dimethyl-4-amino-biphenyl (DMAB), an indirect-acting mutagen, on Salmonella typhimurium TA 100, was then investigated. It was found that the fermented soymilk shows no mutagenic activity on Sal. typhimurium TA 100. Fermentation, in general, significantly (p<0.05) enhanced the antimutagenicity of soymilk. The levels of increased antimutagenicity of fermented soymilk varied with the starter organism and the type of mutagen tested. Although unfermented soymilk exerted lower antimutagenic activity against DMAB than 4-NQO, the fermented soymilk, generally, showed a higher antimutagenic activity against DMAB than 4-NQO. Among the various fermented soymilk tested, soymilk fermented with both Str. themophilus and B. infantis simultaneously exhibited the highest antimutagenicity of 85.07% and 85.78%, respectively, against 4-NQO and DMAB Further investigation on this fermented soymilk revealed that both the antimutagenic factors formed during fermentation and the cells of the starter organisms contributed to the increased antimutagenic activity against DMAB, while the former led to the increased activity against 4-NQO.     

Changes of mutagenicity and antimutagenicity of the lactic fermented soymilk after exposure to acid,bile salt and heating

BACKGROUND: Fermented soymilk, prepared with co‐culture of Streptococcus thermophilus and Bifidobacterium infantis, possessed enhanced antioxidant and antimutagenic activities. Considering the possible alternation in functional properties, the mutagenicity and antimutagenicity of the prepared fermented soymilk against 4‐nitroquinoline‐N‐oxide (4‐NQO) and 3,2′‐dimethyl‐4‐aminobiphenyl (DMAB) as influenced by acid (pH 2.0), bile salt and heat treatments were investigated using the Ames test. RESULTS: Untreated‐ and treated‐fermented soymilk showed no mutagenic activity. After exposure to a pH of 2.0 for 20 or 60 min, the antimutagenicity of the fermented soymilk on 4‐NQO and DMAB decreased, while still possessing ca 25.9–33.9% and 61.8–67.9%, respectively, of its original activity. Exposure of fermented soymilk to 1% bile salt resulted in a 10.8% reduction, and no reduction of antimutagenicity, against 4‐NQO and DMAB, respectively. Heating the fermented soymilk at 55 °C or higher for 10 min caused a significant reduction in antimutagenicity on DMAB, while the antimutagenicity against 4‐NQO remained stable until the temperature was raised to 65 °C. CONCLUSION: The fermented soymilk still possessed antimutagenicity after exposure to all the treatments examined. This further demonstrates the potential utilization of fermented soymilk as an ingredient in the preparation of healthy foods. Copyright © 2008 Society of Chemical Industry     

Inhibition of cooked food-induced mutagenesis by dietary constituents: Comparison of two natural isothiocyanates

Sulforaphane(1-isothiocyanato-(4R)-(methylsulphinyl)butane), a major constituent of broccoli (Brassica oleracea, var. italica) and a structurally related natural aliphatic isothiocyanate, sulforaphen (4-isothiocyanato-(1R)-(methylsulphinyl)-1-(E)-butene), found in radish (Raphanus sativus L., Cruciferae) were investigated for their antimutagenic potential against different classes of cooked food mutagens (heterocyclic amines) in the Ames assay using Salmonella typhimurium TA98 and TA100 strains in the presence of Aroclor 1254-induced rat liver S9. Results of the in vitro antimutagenicity studies in the TA100 strain strongly suggest that both isothiocyanates were potent inhibitors of the mutagenicity induced by all the tested mutagens. Sulforaphen, possessing unsaturation in the alkyl chain of its structure, was, however, found to be 1.3–1.5 times more active than sulforaphane. These studies strongly warrant further investigations of sulforaphen for its potential as a chemopreventive agent.     

Potential Prophylactic Properties of Apple and Characterization of Potent Bioactive from cv. “Granny Smith” Displaying Strong Antimutagenicity in Models Including Human Lymphoblast TK6+/− Cell Line

Potential prophylactic attributes in terms of antimutagenicity, antioxidant, and radioprotective properties were evaluated for 8 common apple cultivars namely “Fuji,” “Golden Delicious,” “Granny Smith,” “Ambri Kashmiri,” “Kinnaur,” “Red Delicious,” “Royal Gala,” and “Shimla,” where cultivar based significant variation was observed. Cv. “Granny Smith” displayed significantly higher and broad spectrum antimutagenicity in Escherichia coli rpoB based rifampicin resistance (Rif^R) assay, whereas, “Ambri Kashmiri,” “Royal Gala,” and “Shimla” showed lower antimutagenicity. Cultivars “Ambri Kashmiri,” “Kinnaur,” and “Red Delicious” exhibited strong antioxidant activity than cv. “Granny Smith” as assayed by radical scavenging, reducing potential and radioprotective property assays. The antioxidant and radioprotective properties were found to be better correlated than antimutagenicity. Suppression of error‐prone DNA repair pathway (such as E. coli SOS response) was found to be one of the possible mechanisms contributing to its antimutagenicity. Phenolic extract of “Granny Smithˮ showing higher antimutagenicity was HPLC purified and the bioactive fraction (t_R 35.4 min) contributing maximally (∼80%) to the observed antimutagenicity was identified as procyanidin dimer (PD) by ESI‐MS/MS. The above observed antimutagenicity in bacterial assay system was well reproduced in Thymidine Kinase Mutation (TKM) assay performed using human lymphoblast cell line (TK6^+/−) cell line making the findings more prophylactically relevant.     

Effects of Ripening Process on the Mutagenicity and Antimutagenicity of Sufu, a Chinese Traditional Fermented Product of Soybean

In the present study, sufu, the cheese-like fermented product of soybean, was prepared by ripening salted tofu cubes in Aspergillus oryzae-fermented rice?Csoybean koji mash at 35?°C for a period of 16?days. This mixture was held at room temperature (ca. 25?°C) for another 1?month. The mutagenicity and antimutagenicity exerted by the methanol extract of non-fermented tofu and sufu against 4-nitroquinoline N-oxide (4-NQO), a direct mutagen, and 3, 2-dimethyl-4-amino-biphenyl hydrochloride (DMAB), an indirect mutagen, on Salmonella typhimurium TA 100 were examined. Results revealed that the methanol extract of non-fermented tofu and sufu samples collected at various ripening intervals exhibited neither toxicity nor mutagenicity, yet did display antimutagenicity against mutagens across the dose levels examined. Generally, a dose-dependent antimutagenic effect was noted across the dose range examined. The antimutagenicity of the tofu extract toward 4-NQO and DMAB was enhanced significantly (P?<?0.05) through fermentation. Generally, the antimutagenicity of the sufu extract increased with the extension of ripening period. Furthermore, the extract of the non-fermented tofu and sufu, regardless of ripening period, showed a significantly higher (P?<?0.05) antimutagenicity against DMAB than 4-NQO.     

大麦麸皮发酵液大麦素及其着色和生理功能

由大麦麸皮发酵液所产生一种紫色物质,系为由花色素—单宁等组成原花色素,称“大麦素”。可用作低酸性(pH4.2～pH7.2)饮料着色剂,并具有消除DPPH自由基和超氧阴离子等抗氧化活性及抗突变性、保护肝功能等活性。