Hepatoprotective Effect of Oyster Peptide on Alcohol-Induced Liver Disease in Mice

Alcohol-induced liver disease (ALD) has become one of the major global health problems, and the aim of this study was to investigate the characterization of the structure as well as the hepatoprotective effect and mechanism of oyster peptide (OP, MW < 3500 Da) on ALD in a mouse model. The results demonstrate that ethanol administration could increase the activities of aspartate aminotransferase (AST), alanine transaminase (ALT), γ-Glutamyl transferase (GGT), reactive oxygen species (ROS), malondialdehyde (MDA), and triglycerides (TG), as well as increase the interleukin-1β (IL-1β), interleukin-6 (IL-6), and tumor necrosis factor (TNF-α) levels (p < 0.01), and reduce the activity of superoxide dismutase (SOD) and the concentration of glutathione (GSH). Those changes were significantly reversed by the application of different doses of OP. Furthermore, the mRNA expressions of nuclear factor elythroid 2-related factor 2 (Nrf2), heme oxygenase-1 (HO-1), and quinone oxidoreductase1 (NQO1) were significantly up-regulated in OP groups, and the mRNA expressions of nuclear factor kappa-light chain enhancer of B cells (NF-κB), TNF-α, and IL-6 were markedly reduced in OP groups compared to that of the model group. Thus, OP had a significant protective effect on ALD through the enhancement of the in vivo antioxidant ability and the inhibition of the inflammatory response as possible mechanisms of action, which therefore suggests that OP might be useful as a natural source to protect the liver from alcohol damage.     

脉冲电场提取西藏灵菇胞外多糖条件优化

以西藏灵菇发酵液为材料,通过高压脉冲电场技术研究了辅助提取胞外多糖的最优条件。结果表明:高压脉冲电场辅助提取乳酸菌胞外粗多糖的最佳技术条件是:电场强度为40kV/cm,脉冲数为8,pH值为7。影响胞外多糖提取的因素的主次顺序为电场强度>pH>脉冲数,其中电场强度对胞外多糖提取具有显著性影响(α<0.05)。优化处理后胞外多糖提取数量比对照组提高了84.30%。     

不同品种食用菌制备热反应肉味基料风味差异分析

为研究食用菌原料品种对食用菌源肉味基料风味的影响,以香菇、杏鲍菇、平菇、双孢蘑菇4种食用菌为原料制备肉味美拉德反应产物(Maillard reaction product,MRP),采用高效液相色谱法分析4种食用菌酶解液中游离氨基酸含量,通过描述性感官分析、气相色谱-离子迁移谱(gas chromatography-i...     

碳量子点—壳聚糖涂膜对鲜切香菇的保鲜效果

目的:改善鲜切香菇的保鲜效果。方法:以火龙果皮和乙二胺为原料合成碳量子点，并表征其稳定性和毒性。以鲜切香菇为研究对象，分别使用0.0,1.5,3.0,4.5 mL/100 mL的碳量子点—壳聚糖涂膜液(N-CDs/CH)进行保鲜处理后4℃贮藏10 d,其间每24 h测定其失重率、色差、可溶性固形物和多酚氧化酶等指标，以评价复合膜的保鲜效果。结果:合成的碳量子点荧光稳定性良好，外表面含有羟基、氨基等官能团，且无细胞毒性，具备典型碳量子点的特征。贮藏第10天，经4.5 mL/100 mL碳量子点—壳聚糖涂膜液处理的失重率为3.31%,色度为10.32,可溶性固形物含量为4%,多酚氧化酶(PPO)活性为104.65 U/(kg·s),各项指标均显著优于空白组及其他处理组(P<0.05)。结论:采用4.5 mL/100 mL的碳量子点—壳聚糖涂膜液处理可以有效抑制鲜切香菇的水分流失和多酚氧化酶活性，改善香菇色泽，提升保鲜效果。     

贵州省一起灰花纹鹅膏中毒事件调查

目的 调查分析贵州省毕节市发生的一起灰花纹鹅膏中毒事件，为贵州省毒蘑菇中毒的诊断、调查、检测鉴定和防控提供数据支持。方法 采用流行病学调查方法分析该起事件流行病学特征，采用分子生物学方法对可疑野生蘑菇进行鉴定，采用超高效液相色谱-串联质谱法进行毒素检测。结果 该事件为食用自采野蘑菇共导致4人中毒，其中3人死亡。经流行病学调查和实验室检测，确定毒蘑菇为灰花纹鹅膏（Amanita fuliginea），α-鹅膏毒肽、β-鹅膏毒肽和二羟鬼笔毒肽毒素被检出。结论 该起毒蘑菇中毒由村民误采误食灰花纹鹅膏引起，开展针对性的健康教育对毒蘑菇中毒的预防控制具有重要意义。