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Evaluation of Suanjiangshui Quality in Different Fermentation Methods Based on Biomimetic Technology
LI Yao , KONG Xiangcong , QU Xingbo , HOU Qiangchuan , GUO Zhuang , WANG Yurong
, Available online   , doi: 10.13386/j.issn1002-0306.2021090241
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In order to compare and study the quality difference of Suanjiangshui between purebred fermentation and starter fermentation, Lactobacillus fermentum pure-bred fermentation and old brine fermentation were used to make Suanjiangshui, and the sensory quality was detected by bionic equipment such as electronic tongue, electronic nose and colorimeter. The results showed that the umami of pure fermentation of Lactobacillus fermentum was obviously higher than that of fermentation with old brine, while the sourness and astringency showed opposite trend. In terms of volatile flavor, the intensity of aromatic substances in Suanjiangshui fermented by pure lactic acid bacteria was significantly higher than that fermented by starters (P<0.05). The colorimeter detection showed the brightness and greenness of pure lactic acid bacteria fermented Suanjiangshui were higher than those of starters fermented, and the color difference between them was significant (P<0.05). The results of multivariate statistical analysis indicated that there were significant differences in the overall quality of Suanjiangshui produced by different fermentation methods, and the main indicators that caused the differences were umami, aromatic and alkane volatile flavor substances. In general, the quality of Suanjiangshui fermented by pure lactic acid bacteria was better.
Research Progress on Sodium Salt Reduction Strategies in Processed Meat Products
PI Ruobing , LI Dapeng , HONG Hui , DAI Ruitong
, Available online   , doi: 10.13386/j.issn1002-0306.2021060248
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Sodium chloride has the functional properties of enhancing food flavor, improving food texture, inhibiting the growth of spoilage bacteria, and extending the shelf life of food. However, excessive intake of salt could lead to the increased risk of hypertension, osteoporosis, cardiovascular and cerebrovascular diseases. Therefore, it is very important to control the amount of sodium salt intake and seek suitable sodium salt substitutes, espically in the field of meat production and processing. By reviewing the existing domestic and foreign literatures, this article reviews the existing salt reduction strategies in meat products, summarizes the existing sodium salt substitute varieties, attributes and effects, as well as the application of ultrasound, ultra-high pressure and other emerging technologies in low-salt meat products. The paper aims to provide theoretical basis and development direction for the future low-salt meat products and to explore cost-effective sodium salt substitution strategies.
Application of Food Grade Complexes in the Delivery of Bioactive Substances
CHANG Yu , ZHENG Yimei , LUO Biying , TENG Hui , CHEN Lei
, Available online   , doi: 10.13386/j.issn1002-0306.2021060017
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Bioactive substances are good raw materials for functional food development due to their anti-tumor, anti-inflammatory, antioxidant and hypolipidemic activities, but most of them are easy to decompose in the process of production, processing and storage. To address this problem, food-grade delivery systems have been designed around proteins, polysaccharides and polyphenols, forming complexes that alter the functional and nutritional properties of foods. In this paper, the use of proteins, polysaccharides, polyphenols as raw material preparation of different functional properties of binary and ternary food-grade complex conjugate method, characterization and functional properties of the research progress of complexes are summarized as the main type of carrier, and its application in bioactive substances transfer system, and sums up the delivery system and the interaction between human gastrointestinal tract. The main problems to be paid attention to in preparation and analysis of complex as delivery system are emphasized and its application prospect is forecasted.
Research Progress on the Extraction Technology of Seabuckthorn Fruit Oil and the Application of Nutritional Factors
GAO Juanjuan , LI Dong , SU Dan , WU Tianqi , ZHAO Junmei , ZHANG Wenxuan , SONG Ying , GAO Shan
, Available online   , doi: 10.13386/j.issn1002-0306.2021060224
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Seabuckthorn fruit oil is rich for bioactive substances, mainly including unsaturated fatty acids, carotenoids, steroids and tocopherols, which has specific health functions and been widely used in medicine, food and cosmetics. Sea buckthorn fruit oil and other fields. This paper mainly introduces the five extraction processes of seabuckthorn fruit oil, which are organic solvent extraction, squeezing and centrifugation, enzymatic extraction, supercritical CO2 extraction, and ultrasonic assisted method. The oil yield, advantages and disadvantages of different extraction processes of seabuckthorn fruit oil are compared. The functional components and health function are summarized. The paper provides theoretical basis for the development of seabuckthorn fruit oil industry.
Application and Research Status of Flash Profile in Food Research and Development
CHEN Yixin , LAN Yibin , WEN Yaqin , LIU Yaran , CHEN Kuixun , SONG Hao , ZHU Baoqing
, Available online   , doi: 10.13386/j.issn1002-0306.2021070320
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Flash Profile is a rapid descriptive approach that can be used for food sensory evaluation. This method refers to the relative differences among products by describing the sensory attributes of a group of products and ranking them according to the strength of these attributes. The development context, operation steps, data processing process and data analysis of Flash Profile are introduced in this article. Combined with its application in food industry, the applicable product types of this method and its advantages and disadvantages compared with other methods are also presented. And the development trend of Flash Profile is also included. The aim of these works is to provide reference for food processing enterprises and researchers in further research.
Research Progress on Functional Active Components and Its Efficacy in Rice Bran
LI Xiangfei , SHEN Dan , HUANG Junkai , LU Yingjian
, Available online   , doi: 10.13386/j.issn1002-0306.2021070310
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Rice bran is a kind of agricultural by-product, which is rich in renewable organic carbon sources and mainly used in feed and fertilizer production today. It has been reported that rice bran is rich in various active ingredients such as dietary fiber, polyphenols and polysaccharides, which have significant physiological activities such as anti-oxidation, lowering blood lipid and blood sugar. This paper starts with the bioactive components of rice bran, analyzes its the functional properties of rice bran and its active components in anti-oxidation, hypoglycemia, anti-obesity, hypolipidemic, immunomodulating, antitumor, etc, in order to improve the application value of the bioactive components of rice bran and provide theoretical basis for the effective utilization and industrialization of the following agricultural by-products.
Research Progress on Preparation and Application in Food Industry of Bone Collagen
WU Wenxia , YU Tonghui , ZHU Yi , WANG Qingling , LU Shiling , LIU Chengjiang , DONG Juan
, Available online   , doi: 10.13386/j.issn1002-0306.2021070289
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Bone is the main by-product of animal after slaughtering and is rich in collagen. First, the preparation of bone collagen, involved pretreatment of bone raw materials, extraction, isolation and purification of bone collagen, are introduced. Then its application in food industry, functional food and food packaging, are reviewed in this article from the aspects of structure and properties of bone collagen. This paper will provide ideas for the efficient utilization of animal bone collagen.
Determination of Nine Kinds of Vitamin B Components in Healthy Food Vitamin B Tablets by HPLC
TAN Wanqing , WANG Shuling , GUAN Riqing
, Available online   , doi: 10.13386/j.issn1002-0306.2021110019
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Objective: To establish a method for the determination of nine vitamin B components in vitamin B tablets by high performance liquid chromatography- diode array detector (HPLC-DAD). Method: Folic acid was ultrasonically extracted with 0.3% ammonia solution, biotin, vitamin B12 and pantothenate acid were ultrasonically extracted with water, the vitamins B1, B2, B6, niacin and nicotinamide were ultrasonically extracted by 0.1% hydrochloric acid, separated by C18 column with methanol-0.1 mol/L potassium dihydrogen phosphate solution as the mobile phase for gradient elution. Pantothenate acid and biotin were detected at the wavelength of 205 nm, vitamins B1, B2, niacin and nicotinamide were detected at the wavelength of 256 nm, vitamins B6 and folic acid were detected at the wavelength of 278 nm, vitamins B12 was detected at the wavelength of 361 nm. Results: The results showed that the nine components could be separated well, and the linear relationship was good in their linear range. The average recoveries were 91.8%~106.9%, RSD were 0.2%~4.8%, and the detection limit of the method were 0.05~4.7 mg/kg. Conclusion: This method is rapid,simple, accurate and repeatable. It can quickly complete the determination of nine vitamin B components in health food vitamin B tablets and reduce the cost.
Research Progress on the Browning Mechanism and Its Control Technology of ChineseYam
LI Shanlin , ZHANG Yan , LIAO Na , ZHONG Lihuang , WANG Jiajia
, Available online   , doi: 10.13386/j.issn1002-0306.2021070184
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Chinese yam is a kind of food with high nutritional value. Browning is one of the main problems affecting the quality of Chinese yam during processing and storage. It is of great significance to effectively control the browning of Chinese yam, maintain its color and nutritional characteristics, and improve its shelf life in order to guarantee the quality of Chinese yam and improve the acceptance of consumers. On the basis of previous studies, the mechanism of enzymatic browning and non-enzymatic browning of Chinese yam are described in this paper. The mechanism of enzymatic browning of Chinese yam is explained by three elements of enzymatic browning including phenolic substrate, enzyme and oxygen, and the mechanism of Maillard reaction and non-enzymatic browning of caramelization in processing and storage of Chinese yam are introduced. In this paper, the control effects of different browning control techniques on Chinese yam are summarized, the existing problems are analyzed, and the future prospects are prospected, in order to provide reference for the research and application development of control techniques on Chinese yam browning.
Research Progress on Effects of High Pressure Homogenization on Structure and Fermentation Characteristics of Soy Protein
SUN Bingyu , LI Zhimin , LIU Linlin , LYU Mingshou , ZHU Xiuqing , WANG Huan , SHAO Zhiyuan
, Available online   , doi: 10.13386/j.issn1002-0306.2021070123
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In recent years, with the enthusiasm of research on "plant-based" food, the research on soy-based fermented yoghurt is gradually favored by people. In the food industry, soybean protein emulsion is often modified by high pressure homogenization technology to show excellent processing properties. Under the action of high pressure homogenization, the structure of protein aggregates unfolds, and the subunits on the polypeptide chain are dissociated and rearranged. High pressure homogenization can enhance the water holding capacity and sensory quality of sour soybean milk by improving the conformation of soybean protein. This paper mainly summarizes the research progress at home and abroad on the effects of high protein pressure homogenization on the conformation and fermentation characteristics of soybean protein, and analyzes the development trend in this field, which provides some help for the further study of soybean yoghurt.
Research Progress of Extraction, Purification and Bioactivity of Ellagic Acid
WANG Jialuan , ZHAO Fengyi , ZHANG Chunhong , WU Wenlong
, Available online   , doi: 10.13386/j.issn1002-0306.2021060276
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Plant kingdom is rich in many kinds of natural substances which are beneficial to human health and play a certain auxiliary function to human health. Ellagic acid is a natural polyphenol dilactone found in many fruits and nuts. It has antioxidant, anti-inflammatory, inhibition of bacterial growth and other biological activities, and has great application potential in cancer treatment and disease prevention. Many scholars at home and abroad have conducted in-depth studies on the biological activities of ellagic acid, which has a wide application prospect in the treatment of human diseases, tumors and production and life. In this paper, the extraction and purification methods of ellagic acid, as well as the studies on anti-cancer, anti-oxidation, anti-inflammation and other biological activities of ellagic acid were summarized, providing certain reference for the subsequent research on ellagic acid.
Protective Effect of 6′′′-Feruloylspinosin on Aβ1-42-Induced SH-SY5Y Cells Injury
ZHANG Mei , ZHANG Yanqing , XIE Junbo , WANG Qing , QI Wuqin
, Available online   , doi: 10.13386/j.issn1002-0306.2021120012
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Objective: To investigate the protective effects of 6′′′-feruloylspinosinon Aβ1-42-induced SH-SY5Y cells injury. Methods: SH-SY5Y cells were pretreated with 6′′′-feruloylspinosin (1、5、10、20 and 40 μmol/L) for 2 h and then co-treated with 5 μmol/L of Aβ1-42 for 24 h. Cell viability was measured by CCK-8 assay; cell morphology was observed by Calcein-AM/PI assay; intracellular reactive oxygen species, malonic dialdehyde level, Glutathione peroxidaseactivity and mitochondrial membrane potential level were detected by the kit; expression of apoptosis-related proteins: Bcl-xL/Bcl-2 associated death promoter, B-cell lymphoma/leukemia-2 were detected by Western Blotting. Results: 6′′′-feruloylspinosin could inhibit Aβ1-42-induced apoptosis and improve cell viability (P<0.001); reduce intracellular reactive oxygen species (P<0.001) and malondialdehyde (P<0.01) levels; increase glutathione peroxidase activity (P<0.001); upregulate cell mitochondrial membrane potential level (P<0.001); regulate apoptosis-related protein expression (P<0.01). Conclusion: The results validated that 6′′′-feruloylspinosin had a protective effect on SH-SY5Y cells with Aβ1-42-induced damage, and the mechanism was that 6′′′-feruloylspinosin could alleviate oxidative damage and regulate the expression of apoptosis related proteins.
Study on the Mechanism of Guizhou Rosa roxburghii Radix on Ulcerative Colitis Based on TLR4 / NF-κB Signaling Pathway
CHEN Boyang , ZHAO Lingjie , LUO Yunfeng , GUAN Liancheng , YU Haiyang , ZHAO Jie , ZHANG Xufei , JIANG Zhibin , CHEN Yunzhi
, Available online   , doi: 10.13386/j.issn1002-0306.2021100024
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Objective: To explore the mechanism of Guizhou Rosa roxburghii Radix in the treatment of ulcerative colitis in rats based on TLR4/NF-κB signaling pathway. Methods: The ulcerative colitis model was established by gavage with 2,4,6-trinitrobenzenesulfonic acid (TNBS)/ethanol solution, gavage with Rosa roxburghii Radix aqueous decoction high, medium and low dose groups (8, 4 and 2 g/kg) and salazosulfanil group (0.3 g/kg). Observation of the appearance, motor behaviour and blood stool of the rats. Serum and colon of rats were collected, and hematoxylin-eosin (HE) staining was used to observe the pathological changes in the colon of each group of rats. Enzyme-linked immunosorbent assay (ELISA) for the detection of serum interleukin (IL)-1β, IL-6, TNF-α levels in rats. Reverse transcription-polymerase chain reaction (RT-PCR) for the detection of rat colon Myd88, NF-κB p50, NF-κB p65, TLR4 mRNA expression. Protein immunoblotting (Western blot) was performed to detect Myd88, NF-κB p50, NF-κB p65, TLR4 protein expression in rat colon. Results: Rosa roxburghii Radix aqueous decoction significantly improved colonic inflammatory injury in rats with ulcerative colitis, especially in the high dose group of Rosa roxburghii Radix aqueous decoction. Compared with the model group, the Rosa roxburghii Radix aqueous decoction high-dose group showed significant improvement in colon pathological damage. Serum IL-1β, IL-6 and TNF-α levels were significantly decreased in the Rosa roxburghii Radix aqueous decoction high-dose group (P<0.01); colon Myd88, NF-κB p50, TLR4 mRNA expression was significantly decreased (P<0.05); colon Myd88, NF-κB p50, NF-κB p65, TLR4 protein expression was significantly decreased (P<0.01). Conclusion: Rosa roxburghii Radix aqueous decoction can effectively alleviate TNBS-induced ulcerative colitis and ameliorate inflammatory damage. The mechanism of action of Rosa roxburghii Radix aqueous decoction intervention in ulcerative colitis may be related to the inhibition of TLR4/NF-κB signaling pathway.
Optimization of Bionic Enzymatic Hydrolysis of Undaria pinnatifida sporophyll and Antioxidant Activity Analysis of Its Hydrolysate Peptides
HUANG Yu , LIU Weihong , WANG Hongyang , ZHU Qianer , LANG Xiaoxiao , WANG Wei , CHEN Shenglong , YU Hui
, Available online   , doi: 10.13386/j.issn1002-0306.2021100073
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Bioactive peptides were prepared from Undaria pinnatifida sporophyll by bionic enzymatic hydrolysis. Response surface methodology (RSM) was used to optimize the enzymatic hydrolysis process based on single factor test with the polypeptide yield and degree of hydrolysis as the main indexes, and the scavenging ability of polypeptide on three free radicals (DPPH, ABTS, OH) was evaluated. The results showed that the optimal conditions of biomimetic enzymatic hydrolysis were as follows: Ultrasonic power 720 W, ultrasonic wall breaking time 40 min, solid-liquid ratio 1:104 g/mL, pepsin dosage 6.1%, enzymatic hydrolysis time 2.5 h, trypsin dosage 5%, enzymatic hydrolysis time 3 h. Under these conditions, the polypeptide yield was 21.17% and the degree of hydrolysis was 43.07%. Enzymatic peptide had good scavenging effects on DPPH, ABTS and OH radicals with IC50 values of 5.71, 1.31 and 1.35 mg/mL, respectively. The optimized bionic enzymatic hydrolysis process of Undaria pinnatifida sporophyll was reasonable and feasible, and the enzymatic peptide had good free radical scavenging ability, indicating that the enzymatic peptide had good antioxidant activity and could be used as ingredients in the development of functional food.
Anti-inflammation Activity Evaluation of Apigenin-O-Glycosides and Apigenin-C-Glycosides
LI Hui , PAN Siyi , XU Xiaoyun
, Available online   , doi: 10.13386/j.issn1002-0306.2021100016
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Objective: The anti-inflammatory activities of apigenin-7-O-β-D-glucopyranoside, apigenin 5-O-glucoside, vitexin and isovitexin were evaluated. Methods: Changes of protein in THP-1 cells pretreated with flavonoids were measured by Western blot test. The differences of cytokines were analyzed by enzyme-linked immunosorbent assay and fluorescence quantitative polymerase chain reaction. Results: It showed that all the flavonoids tested could repress the gene expression of IL-10 (P<0.01). Vitexin and isovitexin inhibited the production of cyclooxygenase-2 as well (P<0.01). What’s more, isovitexin significantly suppressed the increases of interleukin-1β (P<0.01) and interleukin-6 (P<0.01). Apigenin-7-O-β-D-glucopyranoside only significantly inhibited TNF-α (P<0.01). Apart from IL-10 mRNA, apigenin 5-O-glucoside displayed no anti-inflammatory effects according to the other results of cytokine analyses. Furthermore, the structure of apigenin-C-glycoside substituted at position 8, namely isovitexin showed the strongest inhibition on nuclear translocation of P65 (P<0.01). However, this suppression effect of isovitexin on P65 was not through inhibiting upstream regulation proteins such as IκBα and IKKβ. Conclusion: In a word, compared with apigenin-O-glycosides, apigenin-C-glycosides especially isovitexin had a better anti-inflammatory activity based on cell line THP-1. But the anti-inflamamtion of isovitexin was not IκBα -dependent NF- κB signal pathway.
Effects of Salicylic Acid Treatment Combined with Freezing Point Storage on Postharst Quality of Apricot (Prunus armeniaca L. cv. Diaogan)
BULIGEN·Jialengbieke , REN Jianye , HU Zirui , BULIBULI·Kaman , WANG Wei
, Available online   , doi: 10.13386/j.issn1002-0306.2021100246
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The Diaogan apricots were dipped in 2.0 mmol/L SA solution or distilled water as control for 10 min, then, stored separately at cold storage (4~6℃) freezing point storage (−1.5~−1℃) to study the effects of salicylic acid treatment combined with freezing point storage on the postharvest preservation of Diaogan apricots. The results showed that compared with cold storage, the Diaogan apricots stored at freezing point for 49 d was lower in decay rate and weight loss rate, higher in nutrient content, lower in hydrogen peroxide content and superoxide anion production rate, higher in antioxidant enzyme activity, and less in membrane damage. 2 mmol/L SA significantly inhibited the increase of decay rate and weight loss rate of apricots fruit during cold storage and freezing point storage (P<0.05), decreased contents of hardness, soluble solids, ascorbic acid and titratable acid were decreased (P<0.05), inhibited the increase of superoxide anion formation rate, hydrogen peroxide content, malondialdehyde content and cell membrane permeability (P<0.05), and significantly increased the activities of superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX) and peroxidase (POD) in the late storage period (P<0.05). The results showed that storage at freezing point was more beneficial to maintain better postharharvest quality of Diaogan apricots than cold storage. 2 mmol/L SA treatment could effectively delay the quality decline of Diaogan apricots during freezing point storage and cold storage, among them, the effects on the indexes of Diaogan apricots stored at freezing point was more obvious.
Comprehensive Evaluation of Blueberry Quality Based on Principal Component Analysis and Cluster Analysis
XU Wenjing , CHEN Changlin , DENG Sha , LIU Yijun , LÜ Yuanping
, Available online   , doi: 10.13386/j.issn1002-0306.2021110198
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Objective: To explore the comprehensive quality characteristics of blueberries. Methods: 20 indexes including sensory morphology, nutritional function, free amino acids and volatile flavor substance content of six varieties of blueberries in Sichuan were detected by automatic amino acid analyzer and gas chromatography-mass spectrometry and other instruments. Furthermore, its comprehensive quality was evaluated by the principal component analysis and cluster analysis. Results: There were differences among different blueberry varieties. The single fruit weight (2.06 g) and transverse diameter (14.39 mm) of Brigita were the highest, while the gumminess (151.96 N) and total phenol content (1.64 mg/g) were the lowest; Mistry had the highest free amino acid content (453.72 mg/100 g), and the proportion of umami and sweet amino acids was higher; Emerald had the lowest free amino acid content (122.93 mg/100 g) and the least variety; Gardenblue had moderate hardness, its sugar-acid ratio (28.23), anthocyanin content (2.09 mg/g), total phenol content (5.78 mg/g) and flavor substances content (14.60 μg/g) were the highest. Conclusions: According to principal component analysis, the optimal variety was Gardenblue. Cluster analysis divided blueberries into three categories, suitable for fresh-eating varieties including Gardenblue and Legacy; suitable for both processing and fresh-eating varieties were Emerald, Brigitta and Misty; while Bluerain had outstanding processing advantages.
Comparative Study on Processing Characteristics of Linden Honey Polysaccharide and Multifloral Honey Polysaccharide
WU Haitao , ZHANG Yiwei
, Available online   , doi: 10.13386/j.issn1002-0306.2021090359
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The purpose of this study was to study the processing characteristics of different honey polysaccharides and explore the effects of different kinds on the processing characteristics of honey polysaccharides. Linden honey polysaccharides (LHP) and multifloral honey polysaccharides (MHP) were prepared. The processing characteristics of polysaccharides honey were studied by thermodynamic and rheological analysis. The results showed that the weight losses of LHP and MHP were 85.05% and 81.3%, respectively. The thermal degradation temperatures of LHP and MHP were 236.7 and 322 ℃, respectively. Both LHP and MHP showed a wide exothermic reaction peak at 75 and 72 ℃, respectively. The viscosity of LHP and MHP remains unchanged at 1.3 and 1.2 mPa·s at high shear rates, respectively. The water holding capacity of LHP and MHP was 1.6 and 0.4 g water/g, respectively. The oil holding capacity of LHP and MHP was 18.8 and 11.4 g oil/g, respectively. It was suggested that honey polysaccharides had better heat resistance and viscosity. It could provide theoretical support for the application of honey polysaccharides in the development of functional foods and natural medicines, and promote the development of the entire honey industry.
Construction of PMP-HPLC Fingerprint of Partial Acid Hydrolysate of Polygonatum cyrtonema Polysaccharides Based on the Chemometric Methods
ZHOU Zhongyu , DU Zefei , PU Tingting , YANG Liying , YAN Renyi , DUAN Baozhong
, Available online   , doi: 10.13386/j.issn1002-0306.2021100218
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In this paper, the polysaccharides fingerprints of Polygonatum cyrtonema Hua. were constructed, combined with various chemometric methods, to evaluate the differences of P. cyrtonema polysaccharides from different origins. The 1-pheny-3-methyl-5-pyrazolone (PMP) pre-column derivatization-HPLC method was applied to analyze the monosaccharide composition and total polysaccharide content of P. cyrtonema. Furthermore, the fingerprints were further evaluated by chemometric methods, including similarity analysis (SA), cluster analysis (HCA), and principal component analysis (PCA). The results showed that the composition of monosaccharides was galacturonic acid, glucuronic acid, galactose, glucose, and xylose. The similarities were ranged from 0.781 to 0.945. In addition, the content of total polysaccharides was in the range of 7.18% to 16.27%. HCA and PCA all divided P. cyrtonema polysaccharides from different origins into two categories, the samples collected in Cili County, Hunan Province were a separate one. These results indicated that the polysaccharide fingerprints of P. cyrtonema were quite different. Establishing the standardized cultivation technology system of P. cyrtonema is necessary to ensure clinical efficacy and safety.
Correlation Analysis between Nutritional Evaluation and Gene Expression of Crassostrea hongkongensis in Different Fattening Sea Areas
YAN Xueyu , QIN Bozhong , HUANG Weide , PENG Jinxia , ZHU Peng , JIANG Meijun , ZHANG Bin , LI Xuanji , ZHONG Fangjie , WEI Pinyuan
, Available online   , doi: 10.13386/j.issn1002-0306.2021100181
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In the present study, the nutrient composition of Crassostrea hongkongensis from two oyster fattening areas in Qinzhou Bay, Guangxi was evaluated. And then the metabolism-related gene expression in the mantle, adductor muscle and gill tissues of C.hongkongensis was analyzed, and the correlation between nutrient composition and gene expression was discussed. The results showed that the contents of cholesterol, vitamin A, vitamin E, zinc and some amino acids including phenylalanine, histidine, glutamic acid and alanine of C.hongkongensis in Qinzhou Port fattening area were significantly higher than those in Dafeng River fattening area (P<0.05). And the proportion of essential amino acids (35.51%) and the proportion of half-essential amino acids (10.51%) of C.hongkongensis in Qinzhou Port fattening area were also higher than those in Dafeng River fattening area (34.06%, 9.31%). Conversely, the contents of calcium, sodium, magnesium and the proportion of flavor development amino acids (41.33%) of C.hongkongensis in Dafeng River fattening area were better. Moreover, the gene expression of P5CS, GP and SREBP of C.hongkongensis in Qinzhou Port fattening area were higher than those in Dafeng River fattening area, while the gene expression of DYRK was lower, but the differences were not significant (P>0.05). The heat map of Spearman correlation showed that the gene expression of P5CS, GP and SREBP were positively correlated with the contents of multiple nutrient composition and amino acids, in which the gene expression of GP was significantly positively correlated with energy, fat, cholesterol and vitamins (P<0.01), but the gene expression of DYRK was negatively correlated with the contents of various nutrients and 14 amino acids. In conclusion, there were certain differences existed in the contents of nutrient composition and the metabolism-related gene expression of C.hongkongensis from two oyster fattening areas in Qinzhou Bay, which had own characteristics in nutritional value and flavor taste separately, and both oyster culture areas could be used for fattening and breeding of C.hongkongensis.
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