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.     

Φ177mm PQF无缝管连轧机前横移系统改进

对鞍钢股份无缝钢管厂连轧机前毛管坯横移装置存在的设计缺陷进行了分析,并提出改进方案,将原横移装置由高架轨道横移机构及上下升降链传动装置,改进为地面轨道横移系统及同步旋转臂实现取管、放管过程。实施后消除了生产故障,缩短了轧制周期,降低生产成本。     

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.     

冷轧平整机机前甩尾轧制工艺的开发与应用

本文介绍了柳钢冷轧板带厂1550 mm单机架平整机机前甩尾轧制的工艺。改进前轧制每卷钢卷生产效率低,钢卷成材率低,改进后生产效率、成材率明显提高,部分规格的钢卷能实现带尾剪切长度为零。     

浅析HPT250轧机中滑移系数对轧制过程的影响

通过HPT250轧机在技术改造中遇到的一个问题，即滑移系数对冷轧元缝钢管在轧制过程中所起的作用。在实际生产中经过不断的技术研究和改进。使闲置多年的HPT250轧机为钢管公司的生产迭拉起到很大的作用。     

双转向垂向控缝技术实验研究及现场应用

针对压裂过程中缝高较难控制的问题，研制开发出新型的油溶性垂向双转向剂，并开展了室内实验研究。首次验证了转向剂对裂缝延伸的控制机理，确定了转向剂的适用浓度及控缝能力。实验表明，转向剂可以增加隔层应力3～4MPa左右。在此基础上研究了控制裂缝高度施工方案的设计方法，并利用全三维软件结合垂向应力剖面对控缝技术进行了优化。现场推广应用30井次，取得了较好的控缝效果。     

莱钢中小型连轧生产线技术装备状况及改进

介绍了莱钢引进的具有 90年代国际先进水平的中小型型钢连轧生产线的工艺、设备特点及主要技术参数 ,以及对原机械设备、电气及工艺备件的改进和新产品开发情况 ,均取得良好效果。     

柳钢2800mm中板轧机液压自动厚度控制系统

介绍了柳钢2800mm中板轧机液压自动厚度控制（HAGC0系统工艺参数与系统的结构、特点和功能。系统还包括平面形状控制、动态规程自动和控制轧制技术，构成一个较完善的控制系统。     

轧机主传动万向联轴器辊端接头结构探讨

分析了衬板槽平面与叉头十字轴孔轴线的相对位置对辊端接头应力的影响 ,研究了轧辊扁头与衬板之间间隙所产生的冲击和应力集中 ,讨论了辊端接头中部过渡段结构对应力分布和制造质量的影响。提出辊端接头结构设计的优化方案