Changes in lipids and their contribution to the taste of migaki-nishin (dried herring fillet) during drying

This study was conducted to investigate the changes in lipids and their effect on the taste of migaki-nishin during drying. Lipid was extracted from herring fillets following different drying stages to measure the degree of lipid oxidation and changes in lipid composition, and fatty acid profile. Peroxide value, carbonyl value and acid value of the lipids were significantly increased (P < 0.05) during the drying period. Marked increase in free fatty acids, with decreases in triglyceride and phospholipid content were observed in proportion to drying time and this result suggested that hydrolysis was induced by lipases and phospholipases. The decreases in polyunsaturated fatty acids (PUFAs), especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), were observed in the total lipids and phospholipid fraction. In addition, significant increase in PUFAs especially DHA was found in the free fatty acid fraction. Sensory evaluation showed that an addition of DHA to mentsuyu significantly (P < 0.05) enhances the intensities of thickness, mouthfulness and continuity. These results suggest that during drying period lipid oxidation was not only occurred but also lipolysis predominantly released DHA, which might have a contribution to kokumi enhancement of migaki-nishin.     

Absorption Properties of Micellar Lipid Metabolites into Caco2 Cells

To elucidate the absorption characteristics of dietary lipids in the human intestine, we investigated the cellular uptake of lipid metabolites using a differential monolayer of the Caco2 cells. As lipid metabolites, several free fatty acids and 2-monoacylglycerols, were formed a mixed micelle by bile salts and lysophospholipids and they were supplied to the Caco2 cells. To estimate the effect of the mixed micelles on the permeability of cells’ membranes during incubation with the mixed micelles, the transepitherial electrical resistance (TEER) value was monitored, and no pronounced changes of TEER was detected. This suggested that mixed micelles did not affect their cellular properties of the barrier measured by TEER. The lipid metabolites transferred from the mixed micelle into the Caco2 cells were determined quantitatively by an enzymatic colorimetric method and were done by thin layer chromatography (TLC) for a species of acylglycerols. These highly sensitive methods enabled us to monitor the transepithelial transports of various kinds of non-isotope-labeled various lipid metabolites. Newly re-synthesized triacylglycerols were accumulated in Caco2 cells after 30 min incubation with the mixed micelles, and their amounts increased gradually for 4 h. The secretion of re-esterified triacylglycerols into a basolateral medium from the Caco2 cells began at 2 h after the mixed micelles were added to the apical medium. The intake of external lipid metabolites by the Caco2 cells were evaluated by an initial 2-h incubation with the mixed micelles. For example, 2-monomyristin and 2-monopalmitin were more rapidly transferred into the Caco2 cells from the mixed micelles than 2-monocaprin was. On the other hand, the absorption rates of capric acid, lauric acid and myristic acid by the cells were larger than those of stearic acid and oleic acid. It revealed that the side-chain structure of these lipid metabolites affected their absorption by the Caco2 cells. The results of this study suggested that the Caco2 cell monolayer could be a useful model for investigating the involvement of dietary lipids in the transepithelial absorption in the human intestine.     

Characterization of Paraquat-Induced miRNA Profiling Response in hNPCs Undergoing Proliferation

Aberration during the development of the central nervous system (CNS) due to environmental factors underlies a variety of adverse developmental outcomes. Paraquat (PQ) is a widely studied neurotoxicant that perturbs the normal structure/function of adult CNS. Yet, the impacts of PQ exposure on the developing CNS remain unclear. miRNAs represent a class of small non-coding RNA molecules involved in the regulation of neural development. Thus in the present study, we analyzed the impacts of PQ on the miRNome of human neural progenitor cells (hNPCs) during proliferation by using the Exiqon miRCURY™ LNA Array. A total of 66 miRNAs were identified as differentially expressed in proliferating hNPCs upon PQ treatment. miRTarBase prediction identified 1465 mRNAs, including several genes (e.g., nestin, sox1, ngn1) previously proved to be associated with the neural proliferation and differentiation, as target genes of PQ-induced differentially expressed miRNAs. The database for annotation, visualization and integrated discovery (DAVID) bioinformatics analysis showed that target genes were enriched in regulation of cell proliferation and differentiation, cell cycle and apoptosis as well as tumor protein 53 (p53), Wnt, Notch and mitogen-activated protein kinases (MAPK) signaling pathways (p < 0.001). These findings were confirmed by real-time RT-PCR. Based on our results we conclude that PQ-induced impacts on the miRNA profiling of hNPCs undergoing proliferation may underlie the developmental neurotoxicity of PQ.     

激发极化法在找水中的应用

从我院找水实践出发,由水──特殊强极性分子的激发极化效应中探索激电找水机制、方法及注意事项,不同大极距联剖与温纳激电测深配套找水是行之有效的途径,取得很好的社会效益和经济效益.     

耐高温深部调驱剂实验研究

针对低度交联聚合物调驱剂耐温能力的不足,优选出合成耐温调驱剂的主要原料,并通过实验筛选出耐温调驱体系的最佳配方：聚合物HPAM1500mg／L＋酚醛树脂交联剂500mg／L＋有机铬交联剂20mg／L＋盐热稳定剂100mg／L＋除氧剂100mg／L。此调驱体系采用二次交联技术,耐温可达100～110℃。实验结果表明,调驱剂的成胶时间随温度升高而缩短,温度为80—110℃时,胶体强度都在10000mPa·s以上。体系在110℃下成胶之后的老化过程中,随着时间的延长,黏度降低。老化至60d时黏度保留率为70％左右,在110℃的热稳定性较好。此体系具有一定的封堵高渗透大孔道的能力,对于渗透率为（119—306）×10^-3μm。的岩心,此调驱体系的封堵率均在90％以上,但堵而不死,可动性也较强,具有驱替基质中原油的潜力。     

Self Organising Maps for variable selection: Application to human saliva analysed by nuclear magnetic resonance spectroscopy to investigate the effect of an oral healthcare product

SOMs (Self Organising Maps) are derived from the machine learning literature and serve as a valuable method for representing data. In this paper, the use of SOMs as a technique for determining the most significant variables (or markers) in a dataset is described. The method is applied to the NMR spectra of 96 human saliva samples, half of which have been treated with an oral rinse formulation and half of which are controls, and 49 variables consisting of bucketed intensities. In addition, three simulations, two of which consist of the same number of samples and variables as the experimental dataset and a third that contains a much larger number of variables, are described. Two of the simulations contain known discriminatory variables, and the remaining is treated as a null dataset without any specific discriminatory variables added. The described SOM method is contrasted to Partial Least Squares Discriminant Analysis, and a list of the markers determined to be most significant using both approaches was obtained and the differences arising are discussed. A SOM Discrimination Index (SOMDI) is defined, whose magnitude relates to how strongly a variable is considered to be a discriminator. In order to ensure that the model is stable and not dependent on the random starting point of the SOM, one hundred iterations were performed and variables that were consistently of high rank were selected. A variety of approaches for data representation are illustrated, and the main theoretical principles of employing SOMs for determining which variables are most significant are outlined. Software used in this paper was written in-house, allowing greater flexibility over existing packages, and tailored for the specific application in hand.     

First evaluation of unfermented and fermented rooibos (Aspalathus linearis) in preventing lipid oxidation in meat products

This study consisted of two trials aiming to evaluate, for the first time, the antioxidant potential of rooibos in meat products. With this purpose, the first trial evaluated three unfermented (green) rooibos forms (dried leaves, water extract, freeze-dried extract) added at 2% inclusion level to ostrich meat patties on an 8-day shelf-life trial. A Control group without green rooibos inclusion was also considered. The second trial evaluated the addition of different concentrations (0%, 0.25%, 0.5% and 1%) of a fermented rooibos extract to nitrite-free ostrich salami. The 2% green rooibos inclusion considerably lowered the TBARS content of ostrich patties, in this way extending their shelf-life. The fermented form (0.5% and 1%) was also effective in delaying lipid oxidation in ostrich salami until 15 days of ripening. The antioxidant potential of both green and fermented forms of rooibos in meat products was confirmed, even if its effect on lipid oxidation requires further study and long-term effects are not yet fully understood.     

Ability of methanolic seed extracts of pawpaw (Asiminatriloba) to inhibit n-3 fatty acid oxidation initiated by peroxyl radicals and reactive oxygen,nitrogen, and sulfur

Methanolic extracts from underripe, ripe, and ripe then dried pawpaw seeds (PPSE) were tested for antioxidative effectiveness. Underripe seeds contained more total phenolic compounds than ripe seeds, but ripe seeds showed the highest reducing potential. PPSE samples effectively scavenged DPPH (>86%). PPSE (0–26.8 μM gallic acid) effectively inhibited lipid oxidation biomarkers in 22:6 phosphatidylcholine (PC) liposome suspensions over 7 day’s incubation at room temperature. PPSE inhibited TBARS in 22:6 PC liposome suspensions induced by peroxyl radical generators, free radical generators that produce reactive oxygen, reactive nitrogen, and reactive sulfur species. After 120 min of storage TBARS inhibition by PPSE was in the order of H₂O₂ ? SIN-1 = DSSO = AAPH ? Sulfite > ONOO = MMb > iron/ascorbate. PPSE inhibited lipid oxidation biomarkers in skeletal muscle homogenates induced by iron/ascorbate. The development of value added products from pawpaw seeds may lead to successful commercialisation of this underutilised fruit.     

Effects of Added Phosphates on Lipid Stability During Salt Curing and Rehydration of Cod (Gadus morhua)

Effects of added phosphates on retardation of lipid oxidation of salted cod during processing, storage and after rehydration were investigated. Lipid hydrolysis progress and development of color, primary and secondary lipid oxidation products and fluorescence intensities were determined. Added phosphates significantly retarded lipid hydrolysis and lipid oxidation progress, resulting in lower free fatty acid , lipid hydroperoxides (PV), thiobarbituric acid-reactive substances (TBARS) as well as fluorescence intensities (δF _or and δF _aq). Significant correlation between the lipid oxidation products (PV, TBARS, δF _or and δF _aq) and yellow/brownish discoloration (b* value) of salted cod was observed. Principal component analysis showed that TBARS, b* value and δF _or were the strongest indicators of lipid oxidation during salting and storage.