Antioxidant properties and protein compositions of porcine haemoglobin hydrolysates

Porcine haemoglobin hydrolysates were prepared through hydrolysis by Alcalase followed by Flavourzyme, and their protein compositions were analyzed using Sephadex G-50 gel filtration chromatography. The antioxidant activities, including reducing power, ferrous ion chelating ability, and DPPH radical scavenging activity, of the hydrolysates were evaluated. The results showed that the hydrolysates of haemoglobin exhibited low reducing powers, but high ferrous ion chelating abilities and DPPH radical scavenging activities. The hydrolysate, obtained through hydrolysis by 2% Alcalase for 4 h and followed by 1% Flavourzyme for 6 h, had the highest ferrous ion chelating ability of 63.54% at a concentration of 5.0 mg/mL. The hydrolysate, obtained through hydrolysis by 2% Alcalase for 4 hrs, had the highest DPPH radical scavenging activity of 41.94% at a concentration of 5.0 mg/mL. According to the results of protein composition analysis, we divided the hydrolysates into three groups, including high molecular weight (MW) group (Group I), medium MW group (Group II), and low MW group (Group III). The reducing power and ferrous ion chelating ability of the hydrolysates were significantly and positively correlated to the relative amount of Group I, and negatively correlated to the relative amount of Group III. This study revealed that the antioxidant activities of porcine haemoglobin hydrolysates were dependent on their protein compositions. The high MW protein fraction (Group I) was responsible for the high reducing power and ferrous ion chelating ability of the hydrolysate.     

Emotional costs of inaccurate self-assessments: Both self-effacement and self-enhancement can lead to dejection.

Despite the popularity of the idea in American culture that self-enhancement confers psychological benefits, the evidence for this idea is mixed. In the present research, we tested the contention that overly positive self-assessments could lead to psychological distress. In two correlational studies (Studies 1 and 2), we addressed some previous problems related to the measurement of self-enhancement. By measuring self-enhancement through the discrepancy between self-assessments of relative task performance and actual relative task performance, we found that self-enhancement, like self-effacement, was associated with greater vulnerability to depression. In two subsequent experiments (Studies 3 and 4), we found that leading low (or high) performers to perceive their performance as high (or low) through providing bogus performance feedback produced analogous effects on the magnitude of experienced dejection. (PsycINFO Database Record (c) 2011 APA, all rights reserved)     

Optimising the frying temperature of gluten balls using response surface methodology

The continuous frying process of gluten balls involved three consecutive deep frying pans. The effects of the temperatures of the first and the second deep frying pans on the quality indices of the obtained fried gluten balls, including expansion volume, expansion ratio, measured value of textural property, Hunter colour b value, and sensory evaluation score, were investigated using response surface methodology while fixing the temperature of the third deep frying pan at 195±3°C. Based on the obtained sensory evaluation scores, the peak force and brittleness breakdown of textural properties, as well as Hunter colour b value of the fried gluten balls, it was found that the optimum temperature ranges for the first and the second deep frying pans were 130–143°C and 155–161°C, respectively. © 1998 SCI.     

Effects of Lycium barbarum extract on production and immunomodulatory activity of the extracellular polysaccharopeptides from submerged fermentation culture of Coriolus versicolor

Polysaccharopeptides (PSPs) from Coriolus versicolor have been used as immunomodulatory and anticancer agents. However, most studies have concentrated on the mycelial PSPs and not those in the fermented broth. On the other hand, Lycium barbarum fruit has been used as a traditional Chinese herbal medicine for two millennia. Its extract contains various nutrients, minerals, and also polysaccharide–protein complexes, which are proven to be bioactive. Herein we report the effects of L. barbarum fruit extract on the mycelial growth and extracellular PSP (ePSP) production of C. versicolor LH1 by using a submerged fermentation process in 20 l fermenters. Fermentation production of C. versicolor biomass and its ePSP were augmented in the presence of L. barbarum extract. The ePSP such obtained differs from those obtained with normal culture medium in terms of simple sugar composition and protein content but shows similar overall chemical structures as analyzed by Fourier transformed infrared spectroscopy. Moreover, the ePSP from C. versicolor cultured with supplementary L. barbarum extract exhibits significant immunomodulatory activity as judged by its effects on the production of nitric oxide and several cytokines by murine RAW264.7 macrophages.     

Business or pleasure? Utilitarian versus hedonic considerations in emotion regulation.

It is widely accepted that emotions have utilitarian as well as hedonic consequences. Nevertheless, it is typically assumed that individuals regulate emotions to obtain hedonic, rather than utilitarian, benefits. In this study, the authors tested whether individuals represent the utility of pleasant and unpleasant emotions and whether they would be motivated to experience unpleasant emotions if they believed they could be useful. First, findings revealed that participants explicitly viewed approach emotions (e.g., excitement) as useful for obtaining rewards, but viewed avoidance emotions (e.g., worry) as useful for avoiding threats. Second, this pattern was replicated in implicit representations of emotional utility, which were dissociated from explicit ones. Third, implicit, but not explicit, representations of emotional utility predicted motives for emotion regulation. When anticipating a threatening task, participants who viewed emotions such as worry and fear as useful for avoiding threats preferred to engage in activities that were likely to increase worry and fear (vs. excitement) before the task. These findings demonstrate that utilitarian considerations play an important, if underappreciated, role in emotion regulation. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Effect of wheat flour protein compositions on the quality of deep-fried gluten balls

Wheat flours milled from five different varieties of wheat and collected at an extraction rate of 60% were used as raw materials in this study. The proximate compositions, dough Farinographic and Extensographic properties, and the quality indices of deep-fried gluten balls prepared from these flours were measured. The proteins of these five different wheat flours were extracted and analyzed using the electrophoretic method, and the effect of protein composition on the quality of deep-fried gluten balls prepared from these flours was investigated. In this study, the proteins in each sample were divided into six groups, and the molecular weights of the proteins in these six groups are as follows: (I) 205.0–97.4 kDa; (II) 97.4–66.2 kDa; (III) 66.2–45.0 kDa; (IV) 45.0–36.0 kDa; (V) 24.0–19.7 kDa; (VI) 14.4–6.5 kDa, respectively. The results show that the protein contents of groups I, II, and V are negatively correlated to peak force and Hunter b value of deep-fried gluten balls, but positively correlated to Hunter L value and sensory evaluation score of appearance. The above results reveal that the high-molecular weight glutenin subunits, ω-gliadins, and albumins/globulins of wheat flour have a profound effect on the quality of deep-fried gluten balls.