超临界二氧化碳处理对油菜蜂花粉破壁的影响

采用超临界二氧化碳对油菜蜂花粉进行处理,通过快速卸压使蜂花粉细胞壁破裂,经扫描电镜观察不同压力对蜂花粉破壁的影响,并比较了超临界二氧化碳破壁油菜蜂花粉和未破壁花粉油脂在脂肪酸组成上的差异.结果表明,超临界二氧化碳压力越高,花粉细胞的破壁效果越好,破壁后与未破壁的蜂花粉油脂脂肪酸组成差异显著.超临界二氧化碳对蜂花粉进行破壁在较低温度下进行,破壁时间短,工艺流程简单,是一种理想的蜂花粉破壁新方法.     

体外消化和结肠发酵对蜂花粉酚类化合物及抗氧化活性的影响

蜂花粉富含酚类化合物,具有抗氧化、抑菌、抗炎等功效,因此蜂花粉酚类化合物的吸收和利用与人体的健康密切相关.该文以油菜蜂花粉、五味子蜂花粉、茶花粉为原料,通过体外胃肠消化和结肠发酵,对比了3种蜂花粉在不同消化阶段以及发酵时间总酚、总黄酮的含量和抗氧化活性的变化规律,并进一步分析其生物有效性.结果显示,3种蜂花粉经体外胃肠...     

蜂花粉的营养价值及其花粉饮料的开发

本文通过蜂花粉营养价值及保健功效的简介，提出营养保健型花粉饮料的研制，对我国预防和治疗老年性疾病，延缓衰老，有一定的开发应用价值。     

乳酸菌发酵柚子蜂花粉酱加工工艺的研究

以柚子、蜂花粉为主要原料,通过乳酸菌发酵,制作发酵型蜂花粉酱。在单因素试验的基础上,对白砂糖用量、发酵时间、果胶用量、蜂花粉用量4个影响因素,进行响应面设计,经感官评定得到最佳工艺配方为白砂糖用量25%、发酵时间16 h、果胶用量0.15%、蜂花粉用量7%。在该条件下制得的蜂花粉酱颜色金黄且均匀,酸甜可口,黏稠度良好,具有独特的蜂花粉香味,改善了蜂花粉原有的口感,增加其厚重感。     

油菜蜂花粉及其复合物在中式香肠中的抗氧化作用研究

比较了油菜不破壁蜂花粉和油菜破壁蜂花粉对中式香肠的抗氧化作用,通过正交实验,研究了油菜不破壁蜂花粉、异抗坏血酸钠、植酸钠对中式香肠抗氧化性能的协同作用。结果表明:不破壁蜂花粉及破壁蜂花粉可以显著延缓中式香肠的氧化(p<0.05),不破壁蜂花粉与破壁蜂花粉对中式香肠的抗氧化能力差异不显著(p>0.05)。不破壁蜂花粉与异抗坏血酸钠对产品的TBA值存在交互作用(p<0.05),不破壁蜂花粉添加量18g/kg,异抗坏血酸钠添加量为0.5g/kg,植酸钠添加量0.05g/kg为最优组合。     

蜂花粉活性成分、生物活性及破壁技术研究进展

蜂花粉作为一种天然食品,富含大量的生物活性物质,包括多糖、蛋白质、脂质、多酚等。体内外研究表明,蜂花粉具有抗氧化、抗炎、降血糖、降血脂、保肝、治疗前列腺疾病、减肥、抗癌、抗动脉粥硬化和免疫调节等生物活性。但花粉壁结构复杂,在一定程度上限制了蜂花粉的生物活性物质释放和开发利用,因此,破壁技术的研究可以解决这些问题,进而提高蜂花粉的生物活性。本文综述了近年来蜂花粉的主要活性成分、生物活性和蜂花粉破壁处理技术的研究进展,为蜂花粉高附加值产品的开发提供借鉴。     

蜂花粉过敏原识别及微生物发酵法降解过敏原的潜在应用研究进展

蜂花粉是蜜蜂从显花植物上采集的花粉粒,并向其中加入花蜜及唾液腺分泌物而形成的团状物。蜂花粉营养物质和活性成分十分丰富,具有极高的药用价值。然而,部分易敏人群因食用蜂花粉产生临床过敏症状,限制了蜂花粉食用安全。然而目前国内外关于蜂花粉的致敏机制研究尚不完善,制约了蜂花粉进一步开发利用。本文通过对近年来国内外关于蜂花粉致敏性及其过敏原识别的相关研究现状进行综述,并对微生物发酵法降解过敏原的潜在应用进行分析讨论,以期为后续开发高效的蜂花粉脱敏技术提供参考。     

油菜蜂花粉的生物活性及其开发利用现状

人们健康理念日益增强，油菜蜂花粉作为一种天然保健原料，研究开发价值极高。文章介绍了油菜蜂花粉富含的多种营养成分和活性物质，主要总结油菜蜂花粉在抗氧化、抗炎、增强免疫、抗菌、保护前列腺、抗糖尿病并发症、抗肿瘤、调节保护肠道、保护卵巢等方面的生物活性和药理作用，以及油菜蜂花粉在蜂产品、保健品、食品、医药、化妆品中的应用，并对油菜蜂花粉的发展方向进行了展望。     

不同贮存温度下茶花蜂花粉蛋白质组的初步研究

采用蛋白质组双向电泳技术,对窜温及-20℃贮存6个月的茶花蜂花粉蛋白质组差异进行了比较.结果表明,室温贮存6个月的茶花蜂花粉总蛋白质为261个,-20℃贮存6个月的茶花蜂花粉总蛋白质为396个,室温贮存6个月的茶花蜂花粉蛋白质较-20℃贮存6个月的茶花蜂花粉蛋白质数目明显减少,说明室温贮存可能会引起茶花蜂花粉内蛋白质的损失.同时发现,两种不同贮存条件下的茶花蜂花粉,也存在着蛋白质丰度的差异,其中24个蛋白质在室温贮存时丰度较大,而在低温贮存条件下丰度较小;112个蛋白质在室温贮存下丰度较小,而在低温贮存下丰度较大.可见,不同温度条件下贮存蜂花粉会对蛋白质种类及丰度均产生较大影响.冷冻贮存蜂花粉是一种比较好的贮存方法.     

蜂花粉中酚类物质的分布及抗氧化活性

为研究蜂花粉中酚类物质的分布及其抗氧化活性,文中以槭树蜂花粉、蒲公英蜂花粉和山里红蜂花粉为研究对象,测定其游离态、酯键合态、糖苷键合态和甲醇不溶态酚类物质中总酚酸和总黄酮的含量,以及对Fe3+的还原能力和清除DPPH·的能力。结果表明:这3种蜂花粉中酚类物质的分布不同,以游离态和酯键合态形式存在的酚类物质多,抗氧化活性强,而以糖苷键合态和甲醇不溶态形式存在的酚类物质少,抗氧化活性弱。此外,3种蜂花粉中酚类物质含量不同,槭树蜂花粉最高,山里红蜂花粉次之,蒲公英蜂花粉最低。经比较分析3种蜂花粉抗氧化活性大小顺序为:槭树蜂花粉>山里红蜂花粉>蒲公英蜂花粉。     

赛络纺纱钢领、钢丝圈的选配实践

为了提高赛络纺纱成纱质量,减少细纱断头,从钢领、钢丝圈的种类,卷绕过程中对纺纱的影响及其运动配合等诸多因素出发,论述了钢领、钢丝圈的选配原则,重点阐述了赛络纺纱钢丝圈运动形态的变化及钢领、钢丝圈的选配要求,通过纯棉、非棉纤维纺纱的选配实践,指出赛络纺纱线毛羽少,结构紧密,应根据纺纱纤维性能和纺纱特点,以纱线通道通畅降毛羽、运行平稳少断头、散热良好延长使用寿命为原则对钢领、钢丝圈进行选配。     

Bioaccessibility of Se, Cu, Zn, Mn and Fe, and heme iron content in unaged and aged meat of Hereford and Braford steers fed pasture

The content and the bioaccessibility of Se, Cu, Zn, Mn, and Fe were determined in unaged and aged meat (14days) from the Psoas major (PM), Gluteus medius (GM) and Longissimus dorsi (LD) muscles of Hereford (H) and Braford breed (B) steers fed pasture. Furthermore, the content of heme-Fe was determined in the same muscles. The H had a lower content of Cu and a higher content of Fe. Also, H had more heme-Fe than B. The bioaccessibility in unaged meat for Se, Cu, Zn, Mn and Fe ranged between 75 and 91%, 30 and 45%, 40 and 68%, 55 and 95%, and 60 and 70%, respectively. After aging, the bioaccessibility for the same minerals ranged between 58 and 80%, 30 and 48%, 40 and 58%, 75 and 95%, and 59 and 70%, respectively. Aging affected negatively the Se content and its bioaccessibility, in the two breeds. Also, the heme-Fe content was negatively affected by aging in all muscles and breeds.     

Capacity building in food composition for Africa

Capacity building in food and nutrition involves more than formal training and individual development. Such a process is long term and continues, requiring lasting mentorship, coaching and leadership development, including individual commitment to continued self-development. It expands to include the development of knowledge and skills of an individual within his/her organizational or institutional arrangements, and requires buy-in and support from his/her institution or organization, as well as other funding bodies involved in agriculture and health. It needs to be supported by government and be part of the regional and international agenda for agriculture and health.     

Tetrahydro-beta-carboline-3-carboxylic acid compounds in fish and meat: possible precursors of co-mutagenic beta-carbolines norharman and harman in cooked foods

The presence of tetrahydro-beta-carbolines and beta-carbolines was studied in raw, cooked and smoked fish and meat. 1,2,3,4-Tetrahydro-beta-carboline-3-carboxylic acid (THCA) usually was the major beta-carboline found, whereas 1-methyl-1,2,3,4-tetrahydro-beta-carboline-3-carboxylic acid (MTCA) appeared in smoked and 'well done' cooked samples. THCA was detected in raw fish (nd-2.52 micrograms/g), cooked fish (nd-6.43 micrograms/g), cooked meats (nd-0.036 microgram/g), smoked fish (0.19-0.67 microgram/g) and smoked meats (0.02-1.1 micrograms/g). Smoked and cooked samples contained higher amounts of THCA and MTCA than raw products. Deep cooking of fish and meat increased both THCA and MTCA, and this was accompanied by the formation of more beta-carbolines, norharman and harman. The tetrahydro-beta-carbolines THCA and MTCA were chemical precursors of the co-mutagens norharman and harman during cooking. These and previous results confirm that foods are an important source of beta-carbolines in humans.     

Role of microbiota function during early life on child's neurodevelopment

BackgroundThere are critical periods during pregnancy and early life when child's neurodevelopment can be altered, where different factors including hormones, stress, genetics, and diet have an important role. Novel studies are indicating that also gut microbiota and maternal obesity can influence child's neurodevelopment.Scope and approachThis review summarises the current concepts related to microbiota-gut-brain axis, including microbiota modulation of the eating behaviour, child's cognitive function and brain structure, microbiota analysis techniques and neurodevelopment assessment in children. Further, we propose and present knowledge about potential mechanisms of action and ways to intervene for disease prevention and treatments, opening up an exciting area with important medical and industrial applications.Key findings and conclusionsThis novel and fast developing research area is indicating that gut microbiota in association with body weight might have an important impact on foetal and child neurodevelopment. However, the exact mechanisms are not known and further research in the field is warranted. Within the MyNewGut Project we aim to analyse the impact of microbiota in association with body weight on cognitive and behaviour development in children. We will study the phylogeny and function of the gut microbial communities in overweight, obese and gestational diabetes pregnancies and in their progeny, in association with infants and children's cognitive and behavioural outcomes. As well, the impact of gut microbiome on brain structure and function during childhood will be evaluated. Results from this study will shed light on the impact of maternal and offspring gut microbiome and body weight on child's neurodevelopment, brain structure and function, and will suggest potential mechanisms for intervention.     

无缝内衣智能工厂设计和布局

中国纺织服装企业传统的纺织加工模式已经不能适应目前成本的快速上涨,智能化、信息化、网络化的纺织加工必将替代传统纺织加工,这是我国纺织印染行业未来发展的必然趋势。文中主要介绍无缝内衣织造和染色智能化、信息化、网络化工厂的设计布局及管理,主要设计布局了织造车间智能化配送、中控系统,染色车间主要设计了自动进出产品的智能染色和烘干设备,设计布局了产品自动配送和传送、染料和助剂的自动称量和输送系统,为无缝内衣织造和染色工厂实现智能化信息化提供参考依据。     

Functionality of cow beef in coarse and fine ground model systems

Patties and sausage batters were made from trimmed brisket, chuck, striploin, hindshank, silverside, thick flank and rib trim from grass-fed Friesian cows. Functionality of each meat cut was determined from cook yield and true stress and strain of cooked sausage batters and cook yield, dimensional changes and peak force of cooked patties. Colour of raw and cooked slices from the meat cuts and cooked batters was evaluated using a colorimeter and a consumer panel. Composition of raw meat from all cuts was similar; chuck and rib trim had higher pH values and were more red than meat from other cuts. Cooked batters from striploin, chuck and hindshank had higher stress and strain values than gels from other cuts. Patties made from thick flank and striploin were the softest and had the highest cook yield. Batters and patties made from meat with higher salt soluble protein content retained more water and fat on cooking, were more cohesive and had higher bind strengths. Manufacturers can use functionality characteristics to select meat for specific products.     

Studies on structural and fibre quality characteristics of eri silk cocoons in different seasons and places

Maximum mature larval, cocoon and shell weight were observed during winter season followed by spring and autumn seasons of both white and brick red eri cocoons. Cocoon weight and shell weight were found about 40 and 5%, respectively, as compared to mature larval weight. Degumming loss was estimated at about 10% for white eri and 12% for brick red eri cocoons. Weight of silk fibres varies significantly between layers and decreasing trend was noted from outer to inner layers. Similar trend was observed for single fibre denier and it differs significantly between places (ecoraces), seasons and layers of cocoons. Ascending trend for single fibre tenacity was found from floss to pelade layers of both white and brick red eri silk cocoons and significant influence was observed for places, seasons as well as layers whereas no impact was noted in case of single fibre breaking elongation. Regression equations between weight of degummed cocoon fibres, single fibre denier and single fibre tenacity and to its corresponding values for different places (ecoraces), seasons and cocoon layers were established and estimated R² and ‘t’ values confirmed the significance of these regression equations.     

Characteristics and gel properties of muscles from sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) caught in Thailand

Dark and ordinary muscle from sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) were characterized. Lipid and myoglobin contents were higher in dark muscle than in ordinary muscle of both species, and higher contents of both constituents were found in sardine muscle than mackerel muscle. The extractable myoglobin contents in sardine dark and ordinary muscle were 14.27 and 2.18 mg/g, while mackerel dark and ordinary muscle contained 4.88 and 1.37 mg myoglobin/g sample, respectively. Alkali-soluble protein and stroma contents were greater in dark muscle than ordinary muscle. Mackerel muscle comprised a higher content of non-protein nitrogenous compounds than sardine muscle. The effect of washing conditions on the myoglobin extractability was investigated. A large amount of myoglobin was removed in the first washing cycle and only a small amount was removed in the second washing cycle. The highest removal of myoglobin from sardine (32.10–46.55%) and from mackerel muscle (103.20–313.66%) was achieved when the mince was washed with 0.2% NaCl and 0.5% NaCl, respectively. Washing media showed the marked effect on the color, expressible drip and textural properties of sardine and mackerel mince gels. The breaking force of directly heated and kamaboko gels from both sardine and mackerel mince washed with NaCl solution was higher than that of unwashed mince and water washed mince. However, no difference in deformation was observed. Washing also resulted in increased whiteness and lowered expressible moisture. In general, sardine surimi showed the superior gel-forming ability and whiteness to mackerel surimi.     

川渝地区市售包装榨菜、泡菜亚硝酸盐含量的调查及安全性评价

为摸清川渝地区市售包装榨菜、泡菜的亚硝酸盐含量,科学认识市售包装榨菜、泡菜的安全性,该研究通过随机取样,共采集市售包装榨菜22份、市售包装泡菜23份及其他常见食品（肉制品、速冻鱼类、水果罐头、新鲜果蔬及隔夜饭菜）30份,通过亚硝酸盐含量测定及对比分析评价了川渝地区市售包装泡菜、榨菜的亚硝酸盐污染情况及食用安全性。结果表明,川渝地区市售包装泡菜、榨菜样品的亚硝酸盐含量在0.16～4.42 mg/kg,与其他常见食品相比其亚硝酸盐含量处于中低水平。考虑摄入量后,经由泡菜、榨菜进入人体的亚硝酸盐剂量仅为0.2～10 μg/（kg·d）,符合相关国际标准。