光接枝丙烯酸棉纤维素基TiO2/C光催化剂的制备与光催化性

针对回收利用废弃棉织物的功能和附加值低的问题,采用光接枝丙烯酸的废弃棉纤维素为模板,钛酸四丁酯为前驱体,无水乙醇为溶剂,经磷酸二氢铵处理后,通过表面溶胶凝胶法和火焰燃烧的方法制备具有纤维形貌的锐钛矿型二氧化钛和炭（TiO2/C） 的复合光催化材料。分别研究了丙烯酸接枝改性、磷酸二氢铵处理对TiO2/C光催化性能的影响。采用扫描电子显微镜、X射线衍射和热重分析对TiO2/C光催化材料的表面形貌和晶体结构以及质量损失率进行分析。结果表明,质量分数为30%的丙烯酸光接枝改性棉织物,经质量分数为15%的磷酸二氢铵溶液浸渍处理,用钛酸丁酯溶液抽滤沉积10次,在空气中燃烧2h制得的TiO2/C光催化剂具有较为优异的光催化性能。此时的光催化剂中锐钛矿型二氧的粒度相对较小,分布较均匀,更有利于光催化降解。     

Gallic Acid Grafted Chitosan Has Enhanced Oxidative Stability in Bulk Oils

Gallic acid (GA) was grafted in chitosan and the effects of GA grafted chitosan (GA‐g‐CS) on the oxidative stability in bulk oil was tested at 60 and 140 °C. To text oxidative stability in oils, headspace oxygen content, conjugated dienoic acid (CDA) value, p‐anisidine value (p‐AV), and acid value were determined. Chitosan itself did not show antioxidative or prooxidative effects in oils at 60 °C. However, GA‐g‐CS and GA acted as antioxidants at 60 °C. At 140 °C heating with moisture supplied condition, different results were observed. GA‐g‐CS acted as antioxidants based on the results of CDA and p‐AV. However, chitosan showed the highest oxidative stability based on results of acid value and brown color formation at 140 °C. This could be due to reduction of moisture content by chitosan. GA was continuously released from GA‐g‐CS in bulk oil. This might have provided extra antioxidant activities to oils.     

Comparison of the antioxidant activities of roasted and explosive puffed coffees

We investigated the explosive process effect on antioxidant activities of coffee bean. The total polyphenol contents of powdered extract of explosive puffing coffee bean at 0.75 MPa (PEP 7.5) and powdered extract of explosive puffing coffee bean at 0.9 MPa (PEP 9.0) were at a significantly higher than that of the powdered extract of roasting coffee bean (PER) (P < 0.05). PEP 7.5 showed the highest levels of 3‐CQA (86.23 μg mg^?1), 4‐CQA (43.71 μg mg^?1), and 5‐CQA (31.66 μg mg^?1), and PEP 9.0 had also similar levels of chlorogenic acids, with 3‐CQA (77.99 μg mg^?1), 4‐CQA (43.71 μg mg^?1), and 5‐CQA (30.32 μg mg^?1). PEP 7.5 and PEP 9.0 showed relatively higher antioxidant capacities in DPPH, ABTS, taurine, FRAP, and β‐carotene/linoleic acid assays. PEPs partly recovered the HepG2 cell damage induced by t‐BOOH. These results suggest that puffed coffee has beneficial health effects, and could be used for the development of novel processed coffee products.     

Effect of addition of Agaricus blazei mushroom residue to milk enriched with Omega‐3 on the prevention of lipid oxidation and bioavailability of bioactive compounds after in vitro gastrointestinal digestion

The residue from a hydroalcoholic extract of the mushroom Agaricus blazei (MAR) was evaluated for phenolic compounds, flavonoids and antioxidant activity. The ability of MAR to slow the oxidation of Omega‐3 resulting from light exposure in milk matrix, and its bioavailability after in vitro digestion was investigated. MAR presented phenolic compounds and flavonoids and showed antioxidant activity. At each concentration, addition of MAR to Omega‐3‐supplemented milk inhibited the production of conjugated dienes and malonaldehyde compared with samples without MAR. The bioavailability assay showed that polyphenols were still present after in vitro digestion and had antioxidant activity.     

民勤枸杞主要营养、功能成分、重金属及农药残留量分析

本文为了探讨民勤枸杞的营养、活性成分和安全性评价,通过使用高效液相、气相色谱法和其他测定方法分析民勤枸杞的基本营养和功能成分、氨基酸组成、重金属和农药残留量。民勤枸杞的基本营养成分（以每100 g干重计）蛋白质、粗脂肪和碳水化合物含量分别为13.71 g、3.09 g和60.80 g;功能成分多糖、类胡萝卜素、甜菜碱、抗坏血酸、总酚和总黄酮含量分别为2.11 g、569.81 mg、1.57 g、45.08 mg、81.95 mg和70.23 mg。民勤枸杞主要基本营养成分为碳水化合物和蛋白质,并含有丰富的功能性氨基酸天冬氨酸,脯氨酸和谷氨酸。民勤枸杞中色氨酸和芳香氨基酸等必须氨基酸含量丰富;天冬氨酸含量最为丰富;赖氨酸是第一限制必须氨基酸。民勤枸杞含有相对较高的脂肪、类胡萝卜素和抗坏血酸含量;其重金属和农药残留量没有超绿色食品枸杞标准限制。研究结果可为民勤枸杞质量定位提供理论依据。     

低温酸奶储存过程中氨基酸含量变化研究

目的分析低温酸奶储存过程中必需氨基酸和非必需氨基酸含量的变化。方法使用氨基酸分析仪对样品中氨基酸的组成及含量进行分析。结果搅拌型酸奶中必需氨基酸含量显著高于凝固型酸奶(P0.05),其中搅拌型酸奶-Ⅱ的必需氨基酸含量最高,达到40.93 g/100 g蛋白。5种低温酸奶中谷氨酸含量最高,显著高于其他氨基酸(P0.05),其最高值为(22.16±0.04)g/100 g蛋白。半胱氨酸含量显著低于其他氨基酸(P0.05),其最低值为(0.15±0.00)g/100 g蛋白。必需氨基酸中缬氨酸和异亮氨酸含量在储存6 d时达到最大值,亮氨酸和赖氨酸含量在储存3 d时达到最大值。非必需氨基酸中丝氨酸、脯氨酸和半胱氨酸在储存6 d时含量降到最低。结论储存过程中乳酸菌发酵对必需氨基酸和非必需氨基酸的代谢产生影响,缬氨酸、赖氨酸、异亮氨酸、亮氨酸、脯氨酸、半胱氨酸和丝氨酸含量都发生显著变化。     

New insights on the metabolism of ricinoleic acid in ruminants

Dairy goats were fed a total mixed ration with or without the inclusion of castor oil [40 g/kg of dry matter (DM)] to study the metabolism of ricinoleic acid (12-OH,cis-9–18:1). Ten goats, at 39.7 ± 4.0 d in milk, were individually penned and allocated at random to the 2 experimental diets. Goats were manually milked twice a day. Milk fatty acids (FA) were analyzed as methyl esters and hydroxyl groups were derivatized in trimethylsilyl ethers. Apart from ricinoleic acid, 6 FA were only detected in the milk of the castor oil group. Ricinoleic acid composed 0.3% of total FA in milk of the castor oil group, whereas the hydroxy-FA (8-OH-14:0, 10-OH-16:0, and 12-OH-18:0) and oxo-FA (8-oxo-14:0, 10-oxo-16:0, and 12-oxo-18:0) reached 7.5% of total FA in milk. We anticipate that these FA were derived from the metabolism of ricinoleic acid, although it was not clear if they were produced in the rumen or in the tissues. To confirm that, we conducted in vitro batch incubations repeated for 3 consecutive weeks with castor oil (40 g/kg of DM) and strained rumen fluid from 2 fistulated sheep. To examine the products formed over time, incubation tubes were stopped at 0, 6, 12, 24, 48, and 72 h. The results of the in vitro experiment showed that ricinoleic acid was metabolized in the rumen at a slow rate and the main products formed were 12-OH-18:0 and 12-oxo-18:0, by hydrogenation of the cis-9 double bond, followed by oxidation of the hydroxyl group, respectively. Our results suggest that the 12-OH-18:0 and 12-oxo-18:0 escape rumen and are further metabolized through partial β-oxidation in ruminant tissues. We propose that the 10-OH-16:0 and 8-OH-14:0 found in goat milk of the castor oil group are successive products of the β-oxidation of 12-OH-18:0, and the 10-oxo-16:0 and 8-oxo-14:0 are successive products of the 12-oxo-18:0 in tissues. Overall, our results indicate that ricinoleic acid is extensively metabolized in the rumen and tissues, producing mainly oxo- and hydroxy-FA that are further excreted in milk.     

New potentially antihypertensive peptides liberated in milk during fermentation with selected lactic acid bacteria and kombucha cultures

Compounds with the ability to inhibit angiotensin-converting enzyme (ACE) are used medically to treat human hypertension. The presence of such compounds naturally in food is potentially useful for treating the disease state. The goal of this study was to screen lactic acid bacteria, including species commonly used as dairy starter cultures, for the ability to produce new potent ACE-inhibiting peptides during milk fermentation. Strains of Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus helveticus, Lactobacillus paracasei, Lactococcus lactis, Leuconostoc mesenteroides, and Pediococcus acidilactici were tested in this study. Additionally, a symbiotic consortium of yeast and bacteria, used commercially to produce kombucha tea, was tested. Commercially sterile milk was inoculated with lactic acid bacteria strains and kombucha culture and incubated at 37°C for up to 72 h, and the liberation of ACE-inhibiting compounds during fermentation was monitored. Fermented milk was centrifuged and the supernatant (crude extract) was subjected to ultrafiltration using 3- and 10-kDa cut-off filters. Crude and ultrafiltered extracts were tested for ACE-inhibitory activity. The 10-kDa filtrate resulting from L. casei ATCC 7469 and kombucha culture fermentations (72 h) showed the highest ACE-inhibitory activity. Two-step purification of these filtrates was done using HPLC equipped with a reverse-phase column. Analysis of HPLC-purified fractions by liquid chromatography–mass spectrometry/mass spectrometry identified several new peptides with potent ACE-inhibitory activities. Some of these peptides were synthesized, and their ACE-inhibitory activities were confirmed. Use of organisms producing these unique peptides in food fermentations could contribute positively to human health.     

Supplementation of linoleic acid (C18:2n-6) or α-linolenic acid (C18:3n-3) changes microbial agonist-induced oxylipid biosynthesis

Oxylipids are derived from polyunsaturated fatty acids (PUFA) in cellular membranes and the relative abundance or balance may contribute to disease pathogenesis. Previous studies documented unique oxylipid profiles from cows with either coliform or Streptococcus uberis mastitis, suggesting that lipid mediator biosynthesis may be dependent on the type of microbial-derived agonist. Changing the fatty acid content of peripheral blood leukocytes also may be critical to the relative expression of oxylipid profiles and the outcome of bacterial infection. No information is available in dairy cows describing how changing cellular PUFA content will modify oxylipids in the context of a microbial agonist challenge. Therefore, the hypothesis for the current study was that PUFA supplementation would change bovine leukocyte fatty acid content and respective oxylipid profiles from ex vivo microbial agonist-challenged leukocytes. Fatty acid content of leukocytes and plasma was quantified in (1) samples from cows not supplemented with PUFA, (2) cows supplemented with linoleic acid (LnA), and (3) cows supplemented with α-linolenic acid (ALA). Plasma oxylipids were assessed after S. uberis or lipopolysaccharide exposure and was compared with unstimulated oxylipid profiles. Fatty acid supplementation with ALA significantly increased ALA content of blood leukocytes and plasma relative to LnA. Fatty acid supplementation affected several S. uberis-induced oxylipids, but only S. uberis-induced 15-oxoETE was greater with ALA supplementation compared with LnA. Notably, only LPS-induced 5,6 LXA₄ was altered with fatty acid supplementation, but no significant effect of LnA vs. ALA treatment was identified. Future studies are needed to understand how leukocyte activation and membrane PUFA availability collectively contribute to differential oxylipid profiles.     

Effects of bacterial direct-fed microbials on ruminal characteristics,methane emission,and milk fatty acid composition in cows fed high- or low-starch diets

This study investigated the effects of bacterial direct-fed microbials (DFM) on ruminal fermentation and microbial characteristics, methane (CH₄) emission, diet digestibility, and milk fatty acid (FA) composition in dairy cows fed diets formulated to induce different ruminal volatile fatty acid (VFA) profiles. Eight ruminally cannulated dairy cows were divided into 2 groups based on parity, days in milk, milk production, and body weight. Cows in each group were fed either a high-starch (38%, HS) or a low-starch (2%, LS) diet in a 55:45 forage-to-concentrate ratio on a dry matter (DM) basis. For each diet, cows were randomly assigned to 1 of 4 treatments in a Latin square design of (1) control (CON); (2) Propionibacterium P63 (P63); (3) P63 plus Lactobacillus plantarum 115 (P63+Lp); (4) P63 plus Lactobacillus rhamnosus 32 (P63+Lr). Strains of DFM were administered at 10¹⁰ cfu/d. Methane emission (using the sulfur hexafluoride tracer technique), total-tract digestibility, dry matter intake, and milk production and composition were quantified in wk 3. Ruminal fermentation and microbial characteristics were measured in wk 4. Data were analyzed using the mixed procedure of SAS (SAS Institute Inc., Cary, NC). The 2 diets induced different ruminal VFA profiles, with a greater proportion of propionate at the expense of acetate and butyrate for the HS diet. Greater concentrations of total bacteria and selected bacterial species of methanogenic Archaea were reported for the HS diet, whereas the protozoa concentration in HS decreased. For both diets, bacterial DFM supplementation raised ruminal pH (+0.18 pH units, on average) compared with CON. Irrespective of diet, P63+Lp and P63+Lr increased ruminal cellulase activity (3.8-fold, on average) compared with CON, but this effect was not associated with variations in ruminal microbial numbers. Irrespective of diet, no effect of bacterial DFM on ruminal VFA was observed. For the LS diet, supplementing cows with P63+Lr tended to decrease CH₄ emission (26.5%, on average, when expressed per kilogram of milk or 4% fat-corrected milk). Only P63 supplementation to cows fed the HS diet affected the concentration of some milk FA, such as cis isomers of 18:1 and intermediates of ruminal biohydrogenation of polyunsaturated FA. Overall, bacterial DFM could be useful to stabilize ruminal pH. Their effects on CH₄ production mitigation and milk FA profile depended on DFM strain and diet and should be confirmed under a greater variation of dietary conditions.