焦米对番泻叶所致腹泻小鼠的止泻及肠道菌群影响研究

探讨不同小米制品对番泻叶致小鼠腹泻的缓解作用。84只昆明小鼠随机分为7组：正常对照组、模型组、阳性对照组、发酵小米组（6.16 g/kg）、发酵米糠组（2.05 g/kg）、小米粥油组（10.27 g/kg）、米糠粥油组（10.27 g/kg）。采用番泻叶建立小鼠腹泻模型,造模7 d后,除模型组外,其它各组开始为期7 d的治疗,以腹泻指数、脏器指数、血清炎症因子、分泌型免疫球蛋白A（secretory immunoglobulin A,SIgA）水平为指标,并通过小肠切片观察来评价小米制品对腹泻小鼠的影响。结果表明,与模型组相比,小米制品组第13 d小鼠体重显著增加（P<0.05）,腹泻指数显著降低（P<0.05）,发酵米糠、发酵小米和小米粥油组血清炎症因子含量显著降低（P<0.05）,肠粘膜分泌型免疫球蛋白A含量显著升高（P<0.05）,小肠组织切片观察完整程度较好。小米制品中发酵米糠、发酵小米和小米粥油对番泻叶诱导小鼠腹泻有一定的缓解作用,但治疗作用机制及肠道菌群变化仍有待进一步探讨。     

Preparation of a rice bran enzymatic extract with potential use as functional food

The production, stabilization, by enzymatic treatment, physicochemical composition, and biological properties (including the anti-proliferative activity), of a water-soluble rice bran enzymatic extract (RBEE) are described. The main component of RBEE is proteins (38.1%) – in the form of peptide and free amino acids – having a 6% content of sulfur amino acids. The second component is fat (30.0%), with oleic and linoleic acids as the major components, and 1.2 mg/g of γ-oryzanol. Carbohydrates (14.2%) are comprised mainly of slowly absorbed carbohydrates. Preliminary studies on the anti-proliferative effect of RBEE on leukemia tumor cell growth in vitro are also reported. This property makes RBEE potentially useful as a functional food for the treatment and prevention of chronic pathological states associated with abnormal proliferation of cells, as is the case with cancer.     

Soybean Flour/Oil and Wheat Bran Effects on Characteristics of Cassava (Manihot esculenta Crantz) Flour Extrudate

Adding soybean flour, soybean oil and wheat bran to cassava flour increased the percentage of crude protein/fat and crude fiber respectively in the blends. Crude protein or extrudate correlated negatively (P<0.01) with expansion, water solubility or total reducing sugars and positively (P<0.01) with bulk density, and water absorption. Crude fiber of extrudate correlated negatively (P<0.01) with expansion, bulk density and total reducing sugars. At 4% soybean oil addition, extrudate expansion and WSI were highest, while bulk density and WAI were lowest. Extrudates became more yellow in color on addition of soybean flour.     

Suppressive effect of defatted rice bran on the oxidation of methyl linoleate

The bran collected at each of the five steps of milling yields (98–100%, 96–98%, 94–96%, 92–94% and 90–92%) was defatted. Defatted rice bran (DRB) was added to methyl linoleate (ML) under various conditions, and its suppressive effect on lipid oxidation was kinetically evaluated to investigate the effective use of surplus rice bran. The rate constant, k, empirically evaluated by the Weibull equation for the oxidation of ML with DRB, was lower than that without DRB and decreased with increasing the maximum milling yield of added DRB. The oxidation of ML strongly depended on the added amount of DRB, but the k value was almost constant for a specific amount of DBR added to ML. The dependency of the k value on relative humidity was weak, regardless of the addition of DRB. The difference between the k values for oxidation processes of ML, with and without DRB, increased with increasing temperature.     

Effect of bioprocessing of wheat bran in wholemeal wheat breads on the colonic SCFA production in vitro and postprandial plasma concentrations in men

The health benefits of whole grain consumption can be partly attributed to the inclusion of the bran or outer-layers of the grain rich in dietary fibre. Fibre is fermented in the colon, leading to the production of beneficial metabolites, such as short-chain fatty acids (SCFA). The effect of five different types of bread on the SCFA production was studied in an in vitro model of human colon. Additionally, the postprandial effects of two selected breads on the SCFA plasma concentrations were investigated in men. A higher in vitro production of butyrate was induced by wholemeal wheat bread with bioprocessed bran than by native bran. The increase in butyrate seemed to be in exchange for propionate, whilst the total SCFA production remained similar. However, differences between the two breads in the postprandial butyrate concentrations could not be detected in peripheral blood of men, probably due to an effective utilisation by colonocytes.     

益生菌发酵小米浆的工艺优化

以感官评分和菌落总数为评价指标,通过单因素及正交试验对煮制后小米浆的发酵工艺进行优化。结果表明,在浸泡、煮制并打浆后的小米浆中加入白砂糖6.5%、接种4%复合菌种（鼠李糖乳杆菌∶植物乳杆菌=1∶1）、37 ℃条件下发酵28 h,获得的发酵小米浆感官评分和活菌数都较高,分别为87.81分、8.79 lg（CFU/mL）。且发酵后的小米浆还原糖含量、总酚含量、总矿物质释放率和氨基酸态氮含量分别由原来的0.28 g/100 g、0.13 μg/mL、1.28%、6.32 mg/100 g提高至0.66 g/100 g、0.75 μg/mL、5.43%、25.76 mg/100 g。     

米糠中产γ-氨基丁酸细菌分离及其接种发酵研究

利用薄层层析初步筛选出米糠中产γ-氨基丁酸（GABA）能力较强的菌株,对其16S rDNA序列进行分析,确定菌株种类;用氨基酸自动分析仪进一步筛选出高产GABA菌株;将高产GABA菌株接种到米糠进行发酵试验。结果表明,陈米糠更有利于分离到高产GABA菌株;筛选到产量较高的菌株16S rDNA序列分别与屎肠球菌（Enterococcus faecium）、棉子肠球菌（Enterococcus raffinosus）、大肠埃希氏菌（Escherichia coli）、短乳杆菌（Lactobacillus brevis）和宋内志贺杆菌（Shigella sonnei）相似性最高;接种单菌种发酵不能明显提高米糠中GABA含量,但混合接种地衣芽孢杆菌（Bacillus licheniformis）DY和乳酸菌L-44A可以使其含量达到184.6 mg/100 g（干质量）;利用蛋白酶处理米糠后接种乳酸菌L-44A可以使米糠中GABA含量达到245.8 mg/100 g（干质量）。     

Finger millet polyphenols: Optimization of extraction and the effect of pH on their stability

Finger millet, one of the minor cereals, is known for several health benefits and some of the health benefits are attributed to its polyphenol contents. Investigations of suitable solvents for extraction of polyphenols and their stability, during changes of pH and temperature, were carried out. Histochemical examination of the millet kernels, and also analysis of the seed coat and the endosperm fractions of the millet for the polyphenol contents, revealed that nearly 90% of the polyphenols were concentrated in the seed coat tissue. In view of that, the polyphenol contents of the seed coat fraction of the millet were extracted with different polar and non-polar solvents, and it was observed that 1% HCl–methanol was very effective for extraction of the millet polyphenols. Accordingly, the polyphenols were extracted with acidic methanol and the polyphenols obtained were examined for pH and temperature stability. The phenolic contents (6.4 ± 1.0%) of the extract remained constant at highly acidic to near neutral pH (6.5) but decreased gradually to 2.5 ± 0.3% as the alkalinity increased to pH 10. The increase in pH resulted in precipitation of some of the extracted matter, and this increased from 4 ± 0.5% to 40 ± 3% of the extracted matter, as the pH increased from 1 to 10. But, the polyphenol contents of the extract were stable to the changes in the temperature of the extract. Fractionation of the polyphenols extracted by high performance liquid chromatography (HPLC) showed that the analytes were derivatives of benzoic acid (gallic acid, proto-catechuic acid, and p-hydroxy benzoic acid) and cinnamic acid (p-coumaric acid, syringic acid, ferulic acid and trans-cinnamic acid). However, in a highly alkaline condition (pH 10) of the extract, only gallic acid and proto-catechuic acid were detected.