螺旋藻多糖对小鼠移植性肿瘤化疗后造血恢复及相关细胞因子的影响

目的: 研究螺旋藻多糖(polysaccharide fromspirulina platensis, PSP) 对小鼠移植性肿瘤化疗后造血恢复及相关细胞因子的影响。方法: 通过右前肢皮下接种肿瘤细胞形成小鼠移植性实体瘤, 给予PSP 连续灌胃 10 d, d 4 给予环磷酰胺(CTX) 腹腔注射连续 3 d。于 d 11, 分别观察了外周血细胞、骨髓有核细胞及 CFU-S 计数, 用紫外分光光度计检测骨髓DNA 含量, 用双抗体夹心 ELISA 法检测血清中IL-1、IL-3、GM-CSF、TNF 含量。 结果: CTX 可造成明显骨髓抑制, 而 PSP 则提升了外周血细胞、增加了骨髓中有核细胞计数和 DNA 含量以及促进了 CFU-S形成。 此外, PSP 还增加了血清中 IL-1、IL-3、GM-CSF、TNFα含量。结论: PSP 可能通过促进内源性细胞因子的分泌来实现其促进小鼠移植性肿瘤化疗损伤后的造血恢复。     

Optimisation of Spirulina platensis convective drying: evaluation of phycocyanin loss and lipid oxidation

The aim of the study was the optimisation of Spirulina platensis drying on convective hot air through the response surface methodology. The responses were thiobarbituric acid (TBA) and phycocyanin loss percentage values in final product. Experiments were carried out in perforated tray drier with parallel air flow, and the wet samples thickness and drying air temperatures were in range of 3–7 mm and 50–70 °C, respectively. The statistical analysis showed significant effect (P < 0.05) for air temperature and samples thickness. In the best drying condition, 55 °C and 3.7 mm, presented the phycocyanin loss percentage and the TBA values of approximately 37% and 1.5 mg_MDA kg^?1, respectively. In this drying condition, the fatty acids composition of the microalgae Spirulina did not show significance difference (P > 0.05) in relation to fresh biomass. The lipid profile of dried product presented high percentage of polyunsaturated fatty acids (34.4%), especially the gamma‐linolenic acid (20.6%).     

钝顶螺旋藻变株FAM的研究

钝顶螺旋藻经Nd：YAG激光辐照和Zn、Se生物富集驯化作用，获得钝顶螺旋藻突变株FAM，研究该突变株的生化组成与细胞超微结构等的变化情况。实验结果表明，与对照藻相比，FAM对Se和zn的积累量分别为460μg／g和110μg／g；β—胡萝卜素含量提高22．77％；蛋白质含量基本保持不变，氨基酸的含量下降8．52％；细胞超微结构发生变化，突变藻细胞壁表面比较光滑，排列着许多电子密度较深的颗粒体，细胞壁4层结构电子密度较深，藻细胞的羧化体增多。     

螺旋藻应用于乳饮料关键工艺的研究

酵母的用量为０．３％、葡萄糖的用量为０．５％、发酵时间为１ｈ的发酵条件下，通过对螺旋藻液的处理，可以得到脱腥效果好、风味宜人的处理液：该处理液在ｐＨ值为５、温度为４０℃的条件下处理３０ｍｉｎ，可以得到蓝色的处理液。用该处理液与奶混合，能够生产出具有保健作用的螺旋藻乳饮料。     

螺旋藻营养保健酸奶的研制

通过向纯鲜牛乳中添加螺旋藻制剂,经乳酸菌发酵,制得一种浅绿色、风味独特的全营养新型酸奶。研究了螺旋藻酸奶的加工工艺及配方、产品感官性状、酸度和发酵菌数量等变化。通过四因素三水平正交试验确定各种成分的最佳剂量,确定产品配方为:合格鲜牛乳,白砂糖8%,羧甲基纤维素0.2%,发酵剂接种量5%(均为质量分数,下同),螺旋藻提取液10%。     

螺旋藻保健食品生产加工中HACCP的应用研究

HACCP体系是一种预防性食品质量控制体系，在食品工业中应用不断增多。为了保证螺旋藻保健食品的卫生质量，探讨HACCP系统的可行性和有效性，根据其原则和程序，在螺旋藻食品生产及加工过程中开展了HACCP应用研究，即进行了危害分析，确定关键控制点，提出解决途径，将生产及加工过程中危害因素降到最低限度，提高了产品质量。     

Spirulina microalgal strain as efficient a metal-free catalyst to generate hydrogen via methanolysis of sodium borohydride

Metal-free catalyst based on Spirulina platensis microalgae (SPM) is protonated by phosphoric acid (H₃PO₄) treatment (SPM-H₃PO₄). The microalgae sample is then exposed to heating with different temperatures including 200, 300, and 400 °C (SPM-H₃PO₄-H). The modified microalgae sample based on Spirulina platensis as a catalyst is directly used to generate hydrogen via the methanolysis of sodium borohydride (MSB). The activation temperature, activation time, NaBH4 concentration, catalyst amounts, temperature and reusability tests were carried out. The maximum hydrogen production rates (HGR) obtained for SPM-H₃PO₄-H at temperatures of 30 °C and 60 °C were 3975 and 9600 mLmin⁻¹gcat⁻¹, respectively. At the same time, the activation energy(Ea) of 17.78 kJ mol⁻¹ was obtained. Reusability experiments were performed for this microalgae-based metal-free catalyst. XRD, SEM, FTIR, BET, and TEM analyzes were performed for characterization of these metal-free catalyst samples.     

螺旋藻脱腥工艺的筛选

比较几种螺旋藻的脱腥方法,包括遮蔽法,加热法,发酵法以及遮蔽法与加热法的混合脱腥法的脱腥效果.研究表明:各种方法均具有一定脱腥效果,以添加β-环糊精在加热的情况下脱腥效果最佳.其最佳的脱腥条件为:β-环糊精添加量4g/L,水浴温度为30℃,水浴时间40 min.在该条件下进行脱腥,不仅脱腥和护色效果较佳且不会导致螺旋藻蛋白质的变性.     

保健型酸奶的制作工艺及功能性研究

研究螺旋藻酸奶、枸杞酸奶和决明子酸奶的制作工艺及其保健功能。设定这三种酸奶的配方，并通过建立动物病理模型与试饲动物组比较、测定各组动物的血脂、血红蛋白和抗疲劳游泳试验。这3种酸奶均有显著降低血脂（TC、TG)功能(P≤0．05∽0．01)其中螺旋藻酸奶和枸杞酸奶还有较好的增加血红蛋白(Hb)和抗疲劳作用(P≤0．05∽0．01。但普通酸奶无明显这些保健功能。上述3种酸奶具有良好的保健型食品(酸奶)的开发前景。     

螺旋藻营养挂面中的稳定型维生素C微囊测定

用测还原型维生素C方法,即2,6-二氯酚靛酚法来测定螺旋藻面条中的稳定型维生素C微囊（高稳西）,采用乙醇破壁测定出乙醇在浸泡样品不同的时间里破壁的效果,得到满意的结果,即验10min破壁效果为最佳点．结果样品（面条）的回收率为71．4％,我们认为,此法可以用来测定食品中的稳定型维生素C微囊（高稳西）．