Bee Bread Ameliorates Vascular Inflammation and Impaired Vasorelaxation in Obesity-Induced Vascular Damage Rat Model: The Role of eNOS/NO/cGMP-Signaling Pathway

Obesity and hyperlipidemia are major risk factors for developing vascular diseases. Bee bread (BB) has been reported to exhibit some biological actions, including anti-obesity and anti-hyperlipidemic. This study aims to investigate whether bee bread can ameliorate vascular inflammation and impaired vasorelaxation activity through eNOS/NO/cGMP pathway in obese rats. Forty male Sprague-Dawley rats were randomly divided into four groups (n = 10/group), namely: control (normal group), obese rats (OB group), obese rats treated with bee bread (0.5 g/kg/day, OB/BB group) and obese rats treated with orlistat (10 mg/kg/day, OB/OR group). The latter three groups were given a high-fat diet (HFD) for 6 weeks to induced obesity before being administered with their respective treatments for another 6 weeks. After 12 weeks of the total experimental period, rats in the OB group demonstrated significantly higher Lee obesity index, lipid profile (total cholesterol, triglyceride, low-density lipoprotein), aortic proinflammatory markers (tumor necrosis factor-α, nuclear factor-κβ), aortic structural damage and impairment in vasorelaxation response to acetylcholine (ACh). Bee bread significantly ameliorated the obesity-induced vascular damage manifested by improvements in the lipid profile, aortic inflammatory markers, and the impaired vasorelaxation activity by significantly enhancing nitric oxide release, promoting endothelial nitric oxide synthase (eNOS) and cyclic guanosine monophosphate (cGMP) immunoexpression. These findings suggest that the administration of bee bread ameliorates the impaired vasorelaxation response to ACh by improving eNOS/NO/cGMP-signaling pathway in obese rats, suggesting its vascular therapeutic role.     

The use of bio-diesel based additive as rheology improver and pour point depressant of Nigerian waxy crude

The chemical method has proved to be the most effective mitigating method of wax deposition in petroleum system as it deals with the root cause of wax formation. Most of the commercial chemicals in the industry are very expensive and toxic. This paper aims the use of biodiesel based additives for improving the rheological behavior and pour points of waxy crude from Nigeria field. The biodiesels derived additives gave better performance than the commercial chemical and the seed oils as greatly improvement in rheology and pour point values of the waxy crude were observed     

Physicochemical Properties of Bread Baked from Flour Blended with Immature Wheat Meal Rich in Fructooligosaccharides

ABSTRACT: Grain of the soft white wheat cultivar Harus was harvested weekly from anthesis to maturity and fructooligosaccharides (FOS) contents were determined by reversed-phase high-performance liquid chromatography. Tests were carried out to determine the effect of adding immature wheat meal to a base flour of cultivar Russ (hard red spring) on the quality characteristics of bread. FOS content was also analyzed in baked bread, and the effect of transglutaminase in improving bread quality was examined. Marked decreases in FOS contents, such as 1-kestose and nystose, were observed with grain maturation. The overall quality of bread appeared to be acceptable, and the added FOS were retained after baking.     

仲胺衍生物柴油流动改进剂

考察了十八种胺衍生物改善高含蜡柴油低温流动性的作用规律。结果表明，仲胺衍生物主要是通过增溶柴油中的长链正构烷烃，使浊点、冷滤点降低，从而改善柴油低温性能。仲胺衍生物与T1804流动改进剂（乙烯-醋酸乙烯酯聚合物）复合可以改善蜡晶的分散性能，对降低柴油冷滤点有增效作用。     

降凝剂对高蜡稠油的改性效果及机理研究

实验研究了工业品原油降凝剂WHP改善含蜡56.9%、其中96.6%为正构烷烃的胜利郑王庄稠油流动性的效果。WHP含乙烯/醋酸乙烯/乙烯醇嵌段聚醚三元共聚物30%-35%。在60℃将WHP加入稠油中,测定其凝点和32℃、0-42.6 s^-1范围5个剪切速率下的黏度,均随WHP加量的增加（50-300 mg/L）而降低,200 mg/L为最佳加量,在该加量下0.32 s^-1黏度由34.16 Pa·s降至79.2 mPa·s,凝点（℃）、屈服值（Pa）、稠度系数（Pa·s^n）分别由49.0、32.42、31.57降至39.5、0.1297、0.02142,流型指数由0.1176升至0.9790。由黏温曲线求出,加入200mg/L WHP使该稠油析蜡点由65℃降至58℃,反常点由70℃降至50℃。根据空白和加剂原油扫描电镜照片显示的蜡晶形态,利用共晶机理分析讨论了WHP这种高分子表面活性剂的降凝、降黏、改善流动性的作用。图3表3参5。     

Effect of Flour Quality, Ascorbic Acid, and DATEM on Dough Rheological Parameters and Hearth Loaves Characteristics

ABSTRACT: The effects of protein quality, protein content, ascorbic acid, diacetyl tartaric acid ester of monoglyc-erides (DATEM), and their interactions on dough rheology and hearth bread properties were studied by size-exclusion fast protein liquid chromatography, Kieffer Dough & Gluten Extensibility Rig, and small-scale baking of hearth loaves. The effect of protein content was either positive or negative on hearth loaf characteristics, form ratio, and area, depending on the amount of the largest glutenin polymers in the flour. Ascorbic acid brought out the potential in the wheat flour known as protein quality. Ascorbic acid and DATEM strengthened the doughs and improved hearth bread characteristics.     

"米邦塔"仙人掌面包、蛋糕的研制

对仙人掌蛋糕、面包制作的可行性进行了研究。分别采用海绵蛋糕制作方法和一次发酵法制作仙人掌蛋糕和面包，并对它们的感官质量进行了评定。结果表明：仙人掌焙烤食品的感官质量符合相关国家标准，与普通焙烤食品相比，在外观形态、内部组织结构等方面无明显差异，且剖面呈绿色，略带仙人掌清香。仙人掌面包、蛋糕的开发，为仙人掌资源的开发利用提供了一条新的途径。     

对甲苯磺酸催化合成草酸二异戊酯的研究

以草酸和异戊醇为原料,对甲苯磺酸为催化剂,环己烷为带水剂,合成了新型柴油十六烷值改进剂草酸二异戊酯。考察了酸醇的物质的量比、反应时间、催化剂用量和带水剂用量等因素对酯收率的影响。结果表明:当反应温度为回流温度(85~100℃),n(草酸)∶n(异戊醇)=1∶3.5,催化剂用量为草酸质量的1.5%,带水剂用量为10mL/0.1 mol草酸,反应时间110~120 m in时,草酸二异戊酯的收率大于88%。与现有工艺相比,采用对甲苯磺酸为催化剂,环己烷为带水剂,具有反应温度低、反应时间短、带水剂的毒性较小、草酸二异戊酯的收率和纯度较高等优点。产物经红外光谱和气相色谱分析,证明确为草酸二异戊酯且纯度大于98%。     

新型柱状面包坯成形机的结构与功能分析

研究了面团坯的搓圆原理以及成形过程,通过对比分析传统搓圆机的工作原理,设计出一种新型柱状面包坯成形机.结果表明：新型面包成形机的结构简单、紧凑,可以使面团的内部组织结构更加细密,面团经过醒发后,气孔能在内部均匀膨胀,形成多孔膨松状的内部结构.