基于代谢组学的酱卤鸭翅变质前后代谢物差异比较

以酱卤鸭翅为原料，采用非靶向代谢组学和多元统计学分析技术，研究酱卤鸭翅变质前后的差异代谢物。结果表明：酱卤鸭翅在13℃下储藏10 d时，菌落总数为7.20 lg（cfu/g），已腐败变质。变质酱卤鸭翅组与新鲜酱卤鸭翅组相比，共筛选出差异代谢物35种，其中磷脂类10种、氨基酸及其衍生物类5种、酚类1种、有机酸类3种、酯类3种、酮类7种、生物碱1种，其他5种。酱卤鸭翅腐败变质后，磷脂和氨基酸及其衍生物类总体显著上调。通过KEGG通路分析，共富集得到17条代谢通路，L-色氨酸参与其中11条代谢通路，对酱卤鸭翅代谢通路的影响较大。因此，酱卤鸭翅的腐败变质可能与储藏过程中磷脂和氨基酸及其衍生物的变化有关。     

共轭亚油酸抑制肿瘤的研究进展

共轭亚油酸（CLA）具有多种生物活性，如能影响免疫功能并具有预防肥胖、糖尿病和动脉粥样硬化的作用，同时还具有抑制肿瘤的作用，如具有延缓皮肤癌、促进人乳腺癌和前列腺癌细胞的凋亡等作用。对近年来CLA抑制肿瘤作用机制的研究进展进行综述，包括调节类二十烷酸的代谢影响癌细胞凋亡（内质途径），作为配体激活过氧化物酶体增殖剂激活受体γ（PPARγ）调节细胞的分化和代谢（核途径），以及诱导癌细胞产生内质网应激途径调节细胞代谢。同时对CLA的安全性和CLA特殊衍生物的抑制肿     

益生元营养及应用研究进展

益生元包括一些低聚糖、微藻及天然植物等，具有改善肠道微生态，调节脂肪、矿物质、蛋白质代谢，调节免疫功能的作用。文中介绍了益生元的营养及其应用研究进展。可以预见，益生元在食品工业、饲料工业等行业中将发挥越来越重要的作用。     

灵芝调节免疫细胞功能的作用机制及研究进展

灵芝是一种重要的药用真菌,含有多种活性成分,如多糖、三萜、甾醇等,具有多种生物活性,如抗肿瘤、降血糖、免疫调节、抗氧化和抗抑郁等.研究发现,灵芝在调节免疫系统功能方面具有独特优势,对不同的免疫细胞有不同的调节作用,主要通过激活机体免疫细胞、刺激细胞因子的分泌,进而调节固有免疫和适应性免疫.该文对灵芝及其活性成分调节免疫...     

益生元的营养及应用研究进展

益生元包括一些低聚糖、微藻及天然植物等，具有改善肠道微生态，调节脂肪、矿物质、蛋白质代谢，调节免疫功能的作用。文中介绍了益生元的营养及其应用研究进展。可以预见，益生元在食品工业、饲料工业等行业中将发挥越来越重要的作用。     

磷脂复鞣加脂剂的研制

以丙烯酸及其衍生物为原料合成出了一种活性低聚物。将该低聚物与磷脂缩合，制备出了一种复鞣加脂剂。应用研究结果表明，该复鞣加脂剂具有良好的乳化性能和乳液稳定性，用于铬复鞣或加脂工序，能增加革的丰满度、柔软度、抗张强度和伸长率。当用于铬复鞣工序时，还能大幅度提高铬的吸收率。     

油菜蜂花粉及其提取物对小鼠免疫功能的影响

为观察油菜蜂花粉及其提取物在小鼠体内的免疫调节作用,进行免疫低下小鼠碳廓清实验与小鼠DTH超敏反应实验。结果显示,在碳廓清实验中,花粉组、提取物A、C、D组吞噬指数（a）较模型组有明显升高（p〈0．05与p〈0．01）,其中提取物A的碳廓清指数（K）较模型组有明显升高（p〈0．05）。在小鼠DTH超敏反应实验中,花粉及其提取物组各组对小鼠DTH超敏反应均有抑制作用（p〈0．05与p〈0．01）。本实验说明油菜蜂花粉及其提取物具有调节免疫功能的作用。     

磷脂的生理功能及其保健食品的开发

从构成生物组织、乳化功能、参与机体代谢等方面阐述了磷脂保健机理及其保健功效,对磷脂保健食品的研制与开发具有指导意义。     

益生菌免疫调节及抗肿瘤作用研究进展

许多研究发现益生菌具有免疫调节作用,并参与调控多种疾病的发生发展,如炎症性疾病和肿瘤的发生。益生菌及其代谢产物通过影响非特异性及特异性免疫反应,参与巨噬细胞极化,调节黏膜屏障功能及免疫平衡,促使免疫微生态环境重建,从而达到辅助治疗多种疾病的目的。本文就益生菌对消化系统、呼吸系统、运动系统、生殖系统及对免疫细胞、代谢和与免疫检查点互作方面发挥的抗肿瘤免疫作用进行综述,为地方特色乳品发酵菌及其代谢产物在调节免疫、抗肿瘤、增强化疗药物活性、保护肠黏膜屏障作用、宿主-菌群互作调节机制等方面的探讨提供一定研究思路。     

甲壳素、壳聚糖的保健功能及应用展望

甲壳素是存在于自然界中惟一能被生物降解的带正电荷高分子材料,近年研究表明,它在调节机体免疫功能,降血脂、血糖、血压,保护胃肠道等方面发挥着巨大的作用.壳聚糖是甲壳素的N-脱乙酰基衍生物,具有组织相容性好、生物学活性多样、可生物降解、无毒、易于吸收等特点.本文介绍了甲壳素、壳聚糖的保健功能特性,以及甲壳素和壳聚糖在食品工业中的应用,对于甲壳素的应用前景以及新产品的开发具有一定的指导意义.     

PHOSPHOLIPIDS AS RELATED TO TOTAL LIPID AND DNA IN LIGHT AND DARK PORTIONS OF PORCINE SEMITENDINOSUS MUSCLE

SUMMARY –Phospholipids of the light and dark tissue of porcine semitendinosus muscle were studied in relation to total lipid and DNA concentrations. The dark portion contained more moisture and less lipid than the light. Phospholipid concentration was higher in dark than light tissue whether expressed in terms of tissue weight or as percent of total lipid. No difference was found in relative concentrations of lecithin, cephalin or sphingomyelin in the two portions. DNA content was higher in the dark tissue than in the light. Expression of phospholipid content in terms of DNA resulted in a reversal of the apparent difference between the two muscle portions: the phospholipid-DNA ratio was higher for light than for dark tissue.     

Nitrite stabilization of lipids in cured pork

Peroxidation studies indicated that phospholipids, microsomes and mitochondria from cured pork samples are less susceptible to metmyoglobin/hydrogen peroxide-catalyzed peroxidation than their counterparts from nitrite-free pork samples. The reaction of phospholipids and polyunsaturated fatty acid ethyl esters with dinitrogen trioxide increased their stability to peroxidative changes. Phospholipids from cured pork and those lipids reacted with dinitrogen trioxide were capable of nitrosating a secondary amine. These data, together with infrared analyses, indicate that nitrite or dinitrogen trioxide reacts with unsaturated lipids to form nitro-nitroso derivatives, thus stabilizing the lipids toward peroxidation changes. This mechanism can, in part, explain the antioxidant role of nitrite in cured meats.     

Nonenzymic browning. XIV. Reaction of phospholipids with 1,4-benzoquinone.

Phosphatidylethanolamine reacts with 1,4-benzoquinone with the formation of a red unstable intermediary product consisting of one phosphatidylethanolamine residue and one 1,4-benzoquinone residue. The secondary reaction products are purple, violet, and reddish brown. Consequently, the absorption maximum shifts from 430 nm to 490 nm during the reaction. Finally, brown macromolecular end-products are formed. Phospholipids derived from choline, such as phosphatidylcholine, lysophosphatidylcholine, sphingomyelin, contribute only a little to the browning reactions, in comparison with phospholipids containing a primary amino-group (phosphatidylethanolamine, lysophosphatidylethanolamine, phosphatidylserine). The browning of a natural mixture of egg phospholipids depends on the content of derivatives containing a primary amino-group.     

磷脂降解对食品风味影响的研究进展

磷脂是肉制品或水产品风味物质重要的前体物质,其降解产物对食品风味有着重要贡献.磷脂中的不饱和脂肪酸含量高,相比其他脂质更能促进食品的氧化降解,此外磷脂氧化降解与美拉德反应的相互作用也对食品的风味形成有重要影响.随着技术和研究方法的不断改进,磷脂组学的研究方法也得以快速发展.文章对磷脂的水解、氧化过程及其降解产物对食品风...     

磷脂提纯技术研究进展

磷脂具有良好生理功能及乳化、润湿、渗透等特性,近年来,高纯度磷脂产品在食品、医药卫生及化妆品工业中需求很大;国内外对磷脂提纯研究方法很多,该文综述溶剂萃取法、超临界二氧化碳萃取法、色谱分离法、膜分离法、无机盐复合沉淀法、乙酰化法、酶催化法、冷冻法等提纯方法研究进展情况。     

Separation of Phospholipids from Egg Yolk and Recovery of Water-Soluble Proteins

Lipoprotein and water-soluble proteins were separated from egg yolk with sodium alginate. Ninety-nine percent of the lipids were precipitated and 20% of protein remained in the supernatant by this treatment. SDS-PAGE showed the presence of α-, β-, -γ-livetins in the supernatant. Phospholipids were purified from the precipitated lipoproteins by 95% ethanol extraction, then ZnCl₂ precipitation, and subsequent acetone washing. Phospholipids recovery and purity were 78.5% and 95.9%, respectively. Phospholipids thus purified gave a clear colorless solution in chloroform and were free of triglycerides and cholesterol on TLC plates.     

磷脂与食品中蛋白质相互作用机制及对蛋白质特性的影响研究进展

食品中磷脂与蛋白质的相互作用一直是食品领域研究的热点。蛋白质是食品组分中具有重要生理功能的物质,其功能特性和结构的变化对食品品质影响较大。磷脂是一种有效的天然乳化剂,是重要的两性离子表面活性剂,已广泛用于食品加工中。磷脂与蛋白质通过疏水相互作用、氢键等方式结合,进而影响蛋白质的结构和功能特性。本文对食品中大豆蛋白、酪蛋白、乳清蛋白、肌原纤维蛋白等蛋白质与磷脂相互作用机制、影响因素及其对蛋白质功能特性的影响进行综述,以期为磷脂改善蛋白质的功能特性和提高食品品质提供参考。     

酵母衍生物在果酒中的应用进展

为解决果酒酿造中可能出现的低品质、易变质、耗时长等问题,由酿酒酵母经过自溶、水解、质壁分离等过程而制得的酵母衍生物制剂作为果酒酿造技术改进佐剂引起了人们的广泛关注。酵母衍生物（如酵母提取物、酵母自溶物等）通常具有稳定果酒色泽、提高果酒品质、促进发酵进程等特点。目前,市场上存在多种酵母衍生物种类及品牌且化学成分存在较大差异。该文介绍了酵母衍生物在果酒中的应用现状、简述了酵母衍生物作为果酒有益添加剂的应用标准,并对其化学组成及对应的作用机制进行了概述,指出了酵母衍生物的应用缺乏统一标准、可用于参考的理论及实践数据较少等问题,同时对酵母衍生物制剂与其他物理或化学方法联合使用以期减少甚至取代SO₂在果酒中的使用进行了展望。     

Phospholipids in foods: prooxidants or antioxidants?

Lipid oxidation is one of the major causes of quality deterioration in natural and processed foods and thus a large economic concern in the food industry. Phospholipids, especially lecithins, are already widely used as natural emulsifiers and have been gaining increasing interest as natural antioxidants to control lipid oxidation. This review summarizes the fatty acid composition and content of phospholipids naturally occurring in several foods. The role of phospholipids as substrates for lipid oxidation is discussed, with a focus on meats and dairy products. Prooxidant and antioxidant mechanisms of phospholipids are also discussed to get a better understanding of the possible opportunities for using phospholipids as food antioxidants. © 2015 Society of Chemical Industry     

高效液相色谱在磷脂分析中的应用

从介绍磷脂样品的预处理开始,对高效液相色谱在磷脂的分离制备、组分分析、分子量测定和分子组成分析中的应用进行了综述。