Combination of vegetable soup and glucan demonstrates synergistic effects on macrophage-mediated immune responses

Vegetable soup (VS), a plant-based functional food, has been used as a traditional folk medicine and is attracting attention for its ability to enhance the immune response. β-Glucan, a well-established and effective immunomodulator, has synergistic effects when used in combination with some bioactive compounds. In the present study, we aimed to evaluate the synergistic immunomodulatory effects of the combination of VS and β-glucan on macrophage-mediated immune responses. β-Glucan was demonstrated to synergistically enhance the VS-stimulated immune response, including the production of interleukin-6, tumor necrosis factor-α, and nitric oxide, mainly through the mitogen-activated protein kinase pathway in macrophages. In addition, this combination has the potential for further development in functional foods with immune-enhancing activity.Supplementary InformationThe online version contains supplementary material available at 10.1007/s10068-021-00888-x.     

Effect of previous frozen storage on quality changes of grass carp (Ctenopharyngodon idellus) fillets during short‐term chilled storage

The effect of chilled, frozen and freeze‐chilled storage on quality of grass carp fillets and soups was evaluated by sensory score, total aerobic counts and biochemical quality. Fish fillets were stored at 4 °C for 6 days (T1), ?40 °C for 12 h and then at ?20 °C for 5 days (T2), ?40 °C for 12 h and then at ?20 °C for 5 days, followed by at 4 °C for 4 days (T3). T1 showed higher sensory score, salt‐soluble protein content, better colour and texture qualities than T2 and T3 within 3 days. All fillets kept good quality based on the acceptable limit of sensory score, total volatile basic nitrogen and total aerobic count during storage time. According to the transportation and retail time, chilled storage is appropriate when it is within 3 days. If it extends for 5 days, freeze‐chilling treatment keeps better quality, but later chilled fillets should be retailed within 4 days.     

苗族发酵型白酸汤的生产工艺

以大米、糯米、鲜嫩玉米为原料,人工接种苗族农家老酸汤生产发酵型白酸汤。通过对发酵时间、发酵温度、接菌量的研究,确定发酵白酸汤生产工艺的最佳参数。结果表明:以大米、糯米、鲜嫩玉米的混合谷物作为原料(混合比例2:1:1)、老酸汤接种量(体积分数)15%、发酵温度40℃、发酵时间3d,制得的酸汤气味芳香,酸度适口,具有苗族酸汤独特的风味。     

草鸡煲中腐败菌的分离鉴定

为了采取针对性措施控制草鸡煲中的微生物污染,采用平板划线分离方法对草鸡煲中的主要微生物菌群进行分离,再根据菌落形态、菌体形态、生理生化实验以及16S rDNA序列分析对菌株进行鉴定。结果表明,引起草鸡煲腐败变质的主要菌群有产气肠杆菌、成团泛生菌、假单胞菌、荧光假单胞菌、蜡状芽孢杆菌、类芽孢杆菌。     

鳀鱼蒸煮液陶瓷膜微滤浓缩的研究

本文研究了压力、温度、陶瓷膜孔径、蒸煮液浓度和投料方式对微滤浓缩鳀鱼蒸煮液膜通量的影响。微滤浓缩时,0.45 μm和0.14 μm陶瓷膜对蛋白质的浓缩效率相同,但选用0.14 μm陶瓷膜使整体膜浓缩效率提高;升高温度、压力等均能提高陶瓷膜通量;降低蒸煮液的浓度虽能增大陶瓷膜通量,但降低了蛋白质的浓缩效率。45 ℃浓缩时陶瓷膜通量较高,并且浓缩液的菌落总数、挥发性盐基氮（TVB-N）相对于浓缩因子的增长率最小,丙二醛（TBARS）的增长率与35 ℃、25 ℃相近。因此在温度45 ℃、压力0.3 MPa和选用0.14 μm陶瓷膜的条件下,采用间歇的投料方式作为陶瓷膜浓缩鳀鱼蒸煮液较优的操作条件。陶瓷膜清洗方面,复合清洗剂（1% NaOH+0.05% SDS）在45 ℃的清洗条件下,清洗40 min可使膜通量回复率达到98.99%,比单一清洗剂（1% NaOH）提高22.85%。     

微型减压设施与磨盘柿保鲜效果研究

为使减压贮藏推广与应用,从降低成本出发,对比分析了关键配件的选择,并探讨磨盘柿在微型减压设施下的保鲜效果。结果表明,微型减压设施的配件应选用直径250 mm的硬质PVC波纹耐真空单管,圆形垛,宽3 m、厚0.1 mm软质PVC薄膜,并采用套扣、缠生料带和抹玻璃胶方式连接普通加厚双镀锌铁管、普通加厚黑胶管和内含钢丝的软塑料管形成真空连接系统。这套微型减压设施有利于磨盘柿果实硬度的保持,抑制可溶性固形物、膜相对透性及贮藏后期的丙二醛含量的升高,延缓果实的衰老进程,抑制果实后期褐变的发生。     

贵州米酸汤发酵过程中风味品质的研究

通过HS-SPME-GC-MS技术对贵州米酸汤发酵过程中的挥发性风味成分进行测定,并结合理化指标及主成分分析,探究其风味品质的变化。研究发现贵州米酸汤的风味物质组成丰富,发酵过程中共计检出109种挥发性风味成分,其中酸、酯类是主体物质;米酸汤挥发性成分随发酵时间的延长而增加,不同发酵时期对挥发性组分影响不一。发酵0~1d为米酸汤发酵的初期,风味成分变化显著,酸、酮、醛、呋喃类物质降低,醇、酯类物质增加,总相对含量从83.941%增加到96.716%;发酵1~10d为米酸汤发酵的产酸阶段,风味成分组成稳定,仅出现1.322%增减幅度;发酵10~15d为米酸汤风味的成型阶段,酮、呋喃、烃、酚、醛、醇及酸类物质的含量明显提高,各物质复合形成米酸汤的独特风味。通过主成分分析发现,醛类、酸类、酯类、酮类、呋喃类物质对发酵10d及15d的米酸汤影响较大,酚类、醇类、烯烃类、烷烃类物质对发酵0d及1d的米酸汤影响较大,各阶段米酸汤的风味品质差异显著,发酵15d的米酸汤风味品质最佳。     

蒙药复方三子汤组分药材川楝子与栀子、诃子配伍前后栀子苷含量的HPLC法测定及其小鼠急性肝毒性研究

建立了蒙药复方三子汤组分药材川楝子、栀子与诃子配伍前后栀子苷含量变化的HPLC分析方法;三子汤组分药材川楝子与栀子、诃子配伍前后小鼠急性肝毒性分析方法。采用Hypersil ODS C18色谱分离柱,以V(乙腈)∶V(水)=15∶85为流动相,流速1 m L/min,检测波长238 nm,HPLC法测定栀子苷含量。小鼠给药,禁食12 h,采血,分离血清,测定血清中谷丙转氨酶(ALT)、碱性磷酸酶(AKP)、天门冬氨酸氨基转移酶(AST)含量。取小鼠肝脏,称重,制成匀浆,离心,取上清液,测定肝匀浆中乳酸脱氢酶(LDH)、碱性磷酸酶(AKP)含量。结果表明,栀子与川楝子、诃子按等质量比配伍后,栀子苷含量均比单味药材栀子中栀子苷含量降低,且对小鼠肝毒性明显降低。因此,三子汤三味药材等质量比配伍,能降低蒙药复方三子汤的毒性。     

模糊数学结合响应面法优化兔汤的高压炖煮工艺

为了研究闽南红曲酒兔汤高压炖煮工艺,以福建黄兔为原料,研究考察液料比、炖煮时间、炖煮压强、红曲酒添加量对兔汤模糊数学感官评分和可溶性蛋白含量的影响,在单因素基础上设计Box-Behnken Design试验,结合Matlab研究液料比、炖煮压强和炖煮时间对兔汤品质的影响.结果表明:液料比对兔汤品质影响较大,兼顾兔汤感官...