Inhibitory effects of curcumin and piperine on fluorescent advanced glycation end products formation in a bovine serum albumin–fructose model

This study investigated the inhibitory effects of curcumin and piperine on fluorescent advanced glycation end products (fAGEs) formation in a bovine serum albumin (BSA)–fructose model. Model systems of BSA and fructose were prepared, and curcumin or piperine was added. fAGEs and BSA oxidation product (dityrosine, kynurenine and N'-formylkynurenine) contents were determined. The results showed that fAGEs content decreased with increasing concentration of curcumin and piperine (P < 0.05). Addition of curcumin and piperine at 160 µg mL⁻¹ could inhibit fluorescent AGEs by 100% and 93% respectively. Dityrosine and N'-formylkynurenine contents decreased as curcumin and piperine concentration increased (P < 0.05). Furthermore, the result of principal component analysis indicated that curcumin and piperine markedly impeded BSA oxidation, resulting in a lower level of fAGEs in model systems. Therefore, adding curcumin and piperine may facilitate reduced fAGEs levels in BSA–fructose model.     

Dietary advanced glycation end‐products: Perspectives linking food processing with health implications

Dietary advanced glycation end products (dAGEs) are complex and heterogeneous compounds derived from nonenzymatic glycation reactions during industrial processing and home cooking. There is mounting evidence showing that dAGEs are closely associated with various chronic diseases, where the absorbed dAGEs fuel the biological AGEs pool to exhibit noxious effects on human health. Currently, due to the uncertain bioavailability and rapid renal clearance of dAGEs, the relationship between dAGEs and biological AGEs remains debatable. In this review, we provide the most updated information on dAGEs including their generation in processed foods, analytical and characterization techniques, metabolic fates, interaction with AGE receptors, implications on human health and reducing strategies. Available evidence demonstrating a relevance between dAGEs and food allergy is also included. AGEs are ubiquitous in foods and their contents largely depend on the reactivity of carbonyl and amino groups, along with surrounding condition mainly pH and heating procedures. Once being digested and absorbed into the circulation, two separate pathways can be involved in the deleterious effects of dAGEs: an AGE receptor‐dependent way to stimulate cell signals, and an AGE receptor‐independent way to dysregulate proteins via forming complexes. Inhibition of AGEs formation during food processing and reduction in the diet are two potent approaches to restrict health‐hazardous dAGEs. To elucidate the biological role of dAGEs toward human health, the following significant perspectives are raised: molecular size and complexity of dAGEs; interactions between unabsorbed dAGEs and gut microbiota; and roles played by concomitant compounds in the heat‐processed foods.     

油气圈闭地质评价方法及应用

本从含油气系统理论出发，对圈闭成藏的油源，储层，圈闭，保存，配套史制定分级评价标准，并赋予相应的评价系数，在此基础上应用地质风险概率理论与模糊数学的方法，在微机上定量评价圈闭含油气性。     

改性双马来酰亚胺的研究

本文研究了双马来酰亚胺与烯丙基化合物形成的改性树脂体系的固化和热性能，讨论了单体配比、增韧剂、催化剂对性能的影响。     

给水流量控制系统仿真辅助设计

本文将给水流量系统规范化，给出静、动态数学模型，通过计算机仿真计算建立起设计参数Ｓ与系统特性间关系数据库，这些数据可用于控制系统辅助设计。本文还介绍了在Ｓ较小时自动补偿系统增益和时间常数的自适应控制方法并给出仿真结果。     

川西马井构造下白垩统含气性识别与评价

川西马进地区下白垩统含气性识别在测井解释上 ,主要在于储层含气水差异分辨较困难 ,气和水在测井曲线上的响应比较接近 ,过去解释的部分气层经测试却产水 ,常规的测井解释方法很难将二者区分开。以钻井录井显示和测试结果为依据 ,利用交会图分析技术 ,成功地对储层含气、水性质进行了识别 ;利用模糊聚类分析技术对含气性差异与含水性差异进行了判别。在此基础上 ,对含气性进行评价。     

模糊数学识别火山岩岩性

针对火岩地层岩性识别成功率低的状况，应用模糊数学原理，建立模糊数学识别火山岩岩性模式，识别和划分火山岩地层岩性，以便进一步深入研究火山岩油气藏储层，选择8个反映火山岩岩性测井参数，确定阈值；利用所建立的火山岩岩性识别模式，对火山岩岩性进行分类；依据最大隶属原则，识别火山岩岩性，应用实地研究资料，识别10种火山岩岩性，并与岩心鉴定统计分析结果对比，一致性达85％。表明该方法识别火山岩岩性精度较高，在地质上具有很好的应用前景。