The methionine precursor dl-2-hydroxy-(4-methylthio)butanoic acid protects intestinal epithelial barrier function

dl-2-hydroxy-(4-methylthio)butanoic acid (HMTBA) is a source of dietary methionine (Met) that is widely used in poultry nutrition. We have previously shown that HMTBA is preferentially diverted to the transsulfuration pathway, which gives antioxidant metabolites such as taurine and glutathione. Therefore, here we hypothesize that this Met source can protect epithelial barrier function in an in vitro model of intestinal inflammation of Caco-2 cells. The results show that HMTBA prevents the increase in paracellular permeability induced by H₂O₂ or tumour necrosis factor-α. This effect can be attributed to the increased production of taurine and reduced glutathione. Similar results were obtained for dl-Met, although the protective role of the amino acid was less pronounced than that of the hydroxy analogue. In conclusion, the diversion to the transsulfuration pathway means that this Met precursor is of greater value than previously thought, due to its capacity to improve intestinal homeostasis and the quality of poultry products destined for human consumption.     

聚乙二醇与蛋白质相互作用的荧光和共振散射光谱研究

用荧光光谱和共振散射光谱(RLS)研究了聚乙二醇(PEG)与牛血清白蛋白(BSA)在溶液中的相互作用.通过考察PEG浓度对体系荧光光谱和RLS光谱的变化规律,探讨了两者之间的相互作用机理.结果表明PEG与BSA之间的相互作用较弱,对BSA的结构和构象影响较小.然而,铜离子的加入可以有效的促进PEG与BSA之间的相互作用,不仅引起体系荧光有规律的猝灭,而且使得体系共振散射光谱出现持续的增强.     

Principles of Hyperspectral Microscope Imaging Techniques and Their Applications in Food Quality and Safety Detection: A Review

Hyperspectral imaging (HSI) techniques play an important role in the food industry for providing rapid, nondestructive, and chemical‐free detection method, whereas a microscope can provide detailed information about the microstructure of a food item. As an emerging imaging spectroscopy technique, hyperspectral microscope imaging (HMI) technique combines the advantages of HSI with microscopic imaging and has been gradually applied in the food industry. This review introduces the principles of different kinds of HMI techniques, such as fluorescence HMI, visible/near‐infrared HMI, Raman HMI, and infrared HMI. Moreover, detailed applications of HMI techniques are summarized, including evaluation of structures of nutrients, and detection of microorganisms and residues. On the other hand, some challenges and future trends in the applications of these techniques are also discussed. It is concluded that by integrating HSI with microscopy, HMI can not only provide both spectral and spatial information about food substances but also provide their chemical information at the molecular or cellular level. Therefore, HMI techniques have great potentials in nondestructive evaluation of structures of nutrients, and detection of microorganisms and residues for the food industry.     

Advances in Ultraviolet Light Technology for Non-thermal Processing of Liquid Foods

A negative, public reaction is growing over the addition of chemical preservatives to liquid foods and beverages to extend their shelf life and to protect against foodborne pathogens. As a physical method, ultraviolet light (UV) irradiation has a positive consumer image and is of interest to the food industry as a low cost non-thermal method of preservation. Recent advances in the science and engineering of UV light irradiation have demonstrated that this technology holds considerable promise as an alternative to traditional thermal pasteurization for liquid foods and ingredients, fresh juices, soft drinks, and beverages. However, its use for treating foods is still limited due to low UV transmittance of liquid foods. The goal of this review is to provide a summary of the basic principles of UV light generation and propagation with emphasis on its applications for liquid food processing. The review includes information on critical product and process factors that affect UV light inactivation and consequently the delivery of a required scheduled process in liquids foods; measuring and modeling of UV inactivation, and the important effects of UV light on overall quality and nutritional value of liquid foods. The commercially available UV light sources and UV reactor designs that were used for liquid foods treatment are reviewed. The research priorities and challenges that need to be addressed for the successful development of UV technology for liquid foods treatment are discussed.     

一种用于红外与微光图像配准的改进型SURF算法

针对红外与微光图像配准的特殊性, 为了减少配准计算量,提出了一种从主方向确定和特征点描述 两方面加以改进的加速鲁棒特征(Speeded Up Robust Feature, SURF)配 准算法。首先检测微光图像和红外图 像的边缘,然后用改进型SURF算法提取两种图像边缘上的特征 点,并采用最近邻距离法对原始特征点进行筛选。在得到较高精 度的特征点后进行粗匹配。接着用随机抽样一致 性(RANdom SAmple Consensus, RANSAC)算法对一次筛选后的 特征点进行精匹配。最后利用精确的特征点建立变换模型,并 将重采样后的待配准图像与参考图像实现配准。实验结果表明, 该算法不仅可以解决红外与微光图像的配准问题,而且在匹配精度和 算法运算时间等方面的表现均优于原始SURF算法。     

不同环境因子对扩展青霉和指状青霉生长和产酸的影响

扩展青霉 (Penicillium expansum)和指状青霉(Penicillium digitatum)是两种典型采后致病菌,其中扩展青霉能够引起苹果、梨、猕猴桃、樱桃等水果的采后贮藏期腐烂,指状青霉则是引起柑橘类水果采后及贮藏期间腐烂的主要致病菌之一。为明确两株青霉菌生长及产酸的适宜环境条件,本试验对不同营养、温度、pH值、光照等条件下青霉菌的生长情况进行了研究。结果表明,在实验给定的条件下,最适宜扩展青霉生长和产酸的培养基为马铃薯葡萄糖琼脂培养基,温度分别为25℃和20℃,pH分别为4和10,均为黑暗环境;最适宜指状青霉生长和产酸的培养基为马铃薯葡萄糖琼脂培养基,温度均为20℃,pH分别为4和8,均为黑暗环境。这为后续对两株菌株产酸及致病性的探究提供科学依据。     

光学双向反射分布函数的测量装置研究

介绍了双向反射分布函数的测量原理和方法,搭建了双向反射分布函数的测量装置。该装置可以测量可见光和红外两个波段的双向反射分布函数。在可见光波段采用卤钨灯作为光源,采用光纤光谱仪作为光接收器,以10 nm的波长间隔测量双向反射分布函数。在红外波段采用碳化硅作为红外光源,采用热释电探测器作为光接收器,采用标准板相对定标的方法测量待测样板的双向反射分布函数。可见光波段双向反射分布函数的测量重复性不大于1.5%;3μm~5μm红外波段双向反射分布函数的测量重复性分别小于或等于2.5%、8μm~12μm波段的小于或等于3.0%。测量结果表明,该测量装置的有效性较高。     

基于方位角调制的LED道路照明灯具的配光设计研究

提出了一种基于方位角调制的LED道路照明灯具的配光设计方法。选择型号为OSLON SX的大功率LED作为光源,利用16颗LED建立了4×4阵列LED灯具的光学模型。通过改变每一排LED的方位角控制了接收面上的光照度分布。研究表明,当LED阵列上下部分分别倾斜±30°时,接收面的光照度最均匀。     

Effect of ultraviolet processing on selected properties of egg white

The effect of ultraviolet processing (10.6 and 63.7 kJ m(-2)) on selected properties of egg white (absorbance, particle size, protein fractions, free sulfhydryl content, immunoreactivity, viscosity, gelling and foaming properties) was investigated. Ultraviolet exposure induced the development of browning, the formation of large protein aggregates by disulfide exchange, and protein backbone cleavage. However, egg white proteins were differently sensitive to UV radiation. No changes in immunoreactivity, gelling temperature and gel firmness were observed. Independently on the UV dose, light treated egg white produced foams with higher stability. This effect was attributed to protein aggregates jamming in the fluid interstices between bubbles and/or to the higher viscosity of the aqueous phase. The latter was also associated to higher foam volume.     

冷连轧系统中激光测速仪的工作原理与应用

介绍了基于双光速-双散射多谱勒技术的激光测速仪工作原理,对该类非接触式直接测量线速度的仪表进行了数学解析,并在与其他测速仪比较的基础上,对激光测速仪应用对象、仪表扫描周期和采样周期与滤波的关系、测量精度主要影响因素、安装及日常使用等实际问题提出了解决办法.将其应用于本钢薄板冷连轧机组,提高了产品的成材率,大大降低了产品能耗,提升了产品的质量水平.