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Gold lotion from citrus peel extract ameliorates imiquimod-induced psoriasis-like dermatitis in murine

第一作者:Lin, CC

期刊: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2018; 98 (无)

BACKGROUNDGold lotion (GL), a natural mixed product made from the peels of six citrus fruits, has recently been identified as possessing anti-oxidative, anti-inflammatory, and immunomodulatory effects. GL has been used to protect skin against UV-induced damage, but its activity against psoriasis, a chronic autoimmune skin disease caused by dysregulation between immune cells and keratinocytes, is not known. We therefore evaluated the effect of GL on imiquimod (IMQ)-induced psoriasis-like inflammation in mice. RESULTSGL treatment significantly attenuated IMQ-induced psoriasis-like symptoms in mice. The inflammatory cytokines upregulated by IMQ in skin lesions were also inhibited by feeding GL. In addition, GL treatment reduced the infiltration of CD4(+) T cells/neutrophils in skin lesions and the percentage of IL-17-/IL-22-producing T cells in lymph nodes. Furthermore, GL impaired IMQ-induced type I interferon production by plasmacytoid dendritic cells (pDCs) in vitro. CONCLUSIONOur results indicate GL can act to suppress the initiation of psoriasis and strongly suggest that GL may have potential to be applied to the treatment of psoriasis. (c) 2018 Society of Chemical Industry

IF:2.42

Preparation and physicochemistry properties of smart edible films based on gelatin-starch nanoparticles

第一作者:Tao, FR

期刊: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2018; 98 (无)

BACKGROUNDAmong the natural polymers able to form edible films, starch and gelatin (Gel) are potential sources. Corn starch is a polysaccharide widely produced around the world, and gelatin differs from other hydrocolloids as a fully digestible protein, containing nearly all the essential amino acids, except tryptophan. Based on this, with advantages such as abundance, relatively low cost, biodegradability, and edibility, studies considering alternative systems for food protection that utilize biopolymers have increased significantly in recent years. RESULTSA novel macromolecular crosslinker starch-BTCAD-NHS (starch-butanetetracarboxylic acid dianhydride-N-hydroxysuccinimide, SBN) was successfully prepared to modify gelatin film. Compared with the blank gelatin films, the resulting SBN-Gel films exhibited improved surface hydrophobicity, higher tense strength and elongation-at-break, lower Young's modulus values, greater opacity, poorer water vapour uptake properties and better anti-degradation capacity. CONCLUSIONThe modified gelatin film material with advanced properties obtained in this work was safe, stable eco-friendly and biorefractory, and was an ideal choice to form packaging in the food industry. Also, the crosslinking SBN-Gel coating was effective in reducing corruption and extending the shelf life of peeled apple substantially. (c) 2018 Society of Chemical Industry

IF:2.42

Control efficacy of Ca-containing foliar fertilizers on bitter pit in bagged "Fuji' apple and effects on the Ca and N contents of apple fruits and leaves

第一作者:Yu, XM

期刊: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2018; 98 (无)

BACKGROUNDThe preharvest application of Ca-containing foliar fertilizers can reduce the incidence of bitter pit (BP) in apples and improve fruit quality by increasing the Ca content and decreasing both the N content and the N/Ca ratio in fruits. In this study, we aimed to investigate the control efficacy of Ca-containing fertilizers on the incidence of BP and their effects on the Ca and N contents in bagged Fuji' apples by spraying foliar fertilizer containing calcium chloride (CaCl2), calcium nitrate [Ca(NO3)(2)] or calcium formate [Ca(HCOO)(2)] at an early stage, fivedays after full bloom (DAFB)and40 DAFB, and at a late stage, 80 DAFBand125 DAFB. RESULTSThe incidences of BP were reduced significantly by 43.2-73.0%, and the efficacy of spraying at an early stage was significantly higher than that of spraying at a late stage. The Ca content of bagged apple fruits increased whereas the N content and N/Ca ratio decreased after spraying Ca-containing foliar fertilizers; however, the Ca content, N content and N/Ca ratio of apple leaves were differentially influenced. CONCLUSIONFoliar fertilizer containing CaCl2, Ca(NO3)(2) or Ca(HCOO)(2) can be used at an early stage to control BP in apple and improve the quality of bagged apple fruits. (c) 2018 Society of Chemical Industry

IF:2.42

Protective effects of resveratrol against high ambient temperature-induced spleen dysplasia in broilers through modulating splenic redox status and apoptosis

第一作者:Zhang, C

期刊: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2018; 98 (无)

BACKGROUNDResveratrol has been shown to prevent high ambient temperature (HT)-induced spleen dysplasia, but the mechanisms of action are not clear. This study aims to examine the hypothesis that HT-induced spleen dysplasia may be associated with HT-induced oxidative stress and apoptosis, and resveratrol may activate the nuclear factor erythroid 2-related factor 2 (Nrf2) signaling pathway, thus reducing oxidative stress and apoptosis. RESULTSResults showed that HT caused spleen dysplasia in broilers, reflecting the lower relative weight of the spleen (P<0.05). Compared with birds in a normal ambient temperature group, birds in the HT group exhibited higher (P<0.05) malondialdehyde (MDA), protein carbonyl (PC), 8-hydroxydeoxyguanosine (8-OHdG) and Bcl-2 associated X protein (Bax) content, higher Bax, caspase-3 and caspase-9 mRNA levels, and caspase-3 and caspase-9 activity, and a higher Bax/B-cell lympoma/leukemia-2 (Bcl-2) ratio, but they exhibited lower (P<0.05) glutathione (GSH) and Bcl-2 content, and lower Nrf2, glutathione peroxidase (Gpx), MnSOD, heme oxygenase 1, glutathione reductase (GR) and Bcl-2 mRNA levels, and lower total antioxidant capacity (T-AOC), T-SOD and catalase and maganese superoixide dismutase (CAT) activity, indicating HT-induced oxidative stress and apoptosis. Compared with birds in the HT group, birds in the HT+Res group exhibited higher (P<0.05) GSH and Bcl-2 content, higher Nrf2, CAT, MnSOD, GR and Bcl-2 mRNA levels, and higher T-AOC, T-SOD and CAT activity, but lower (P<0.05) MDA content, and Bax and caspase-3 mRNA levels, lower caspase-3 and caspase-9 activities, and Bax/Bcl-2 ratio, indicating that resveratrol activated the Nrf2 signaling pathway and decreased apoptosis in the spleen. CONCLUSIONResveratrol was effective in ameliorating HT-induced spleen dysplasia in broilers through the activation of the Nrf2 signaling pathway, thereby decreasing apoptosis, suggesting that resveratrol may offer a potential nutritional strategy to protect against some HT-induced detriments. (c) 2018 Society of Chemical Industry

IF:2.42

Effects of high-power ultrasound on microflora, enzymes and some quality attributes of a strawberry drink

第一作者:Chen, LY

期刊: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2018; 98 (无)

BACKGROUNDThe objective of the present work was to study the effect of high-power ultrasound (HPU) on the microflora, enzymes and some quality attributes of a strawberry drink and to provide a theoretical basis for strawberry drink processing conducive to the development of more nutritious and healthier strawberry drinks. RESULTSFresh strawberry drink was subjected to HPU treatment at 20kHz (242, 605 and 968Wcm(-2)) for 2, 4, 6, 8 and 10min in an ice bath. Results showed that polyphenol oxidase (PPO), pectin methyl esterase (PME) and -glucosidase activities were decreased by 44.90, 89.11 and 84.71% respectively at 968Wcm(-2) for 10min. Lower L*, a* and b* values and higher browning degree (BD) were observed in HPU-treated samples, resulting in a significant increase in E value (P<0.05). HPU treatment caused loss of viscosity and turbidity, while total soluble solids (TSS) and pH of the strawberry drink were stable. Total phenol content and antioxidant capacity increased while anthocyanin content decreased compared with untreated samples. Total aerobic bacteria (TAB) and molds and yeasts (M&Y) were reduced by 2.07 and 1.13 log(10) cycles respectively at 968Wcm(-2) for 10min. CONCLUSIONSHPU can effectively achieve the effect of pasteurization and maintain the nutrients of strawberry drink. (c) 2018 Society of Chemical Industry

IF:2.42

Preparation of high-purity lactulose through efficient recycling of catalyst sodium aluminate and nanofiltration: a pilot-scale purification

第一作者:Wang, MM

期刊: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2018; 98 (无)

BACKGROUNDLactulose, a valuable lactose-originated bifidus factor' product, is exclusively produced by chemical-based isomerization commercially. A complexing agent of sodium aluminate exhibiting high conversion efficiency and strong recyclable stability is more practical for industrial applications. In this study, efficient purification of high-purity lactulose through recycling of sodium aluminate and further desalination by nanofiltration (NF) was implemented on a pilot scale. RESULTSOver 99.5% of the catalyst was prior recycled in the form of Al(OH)(3) precipitate by pH-induced precipitation and centrifugation; residual aluminum was further absorbed by ion exchange resin to an acceptable level (10mgkg(-1)). Subsequently, impurities (monosaccharides and NaCl) were ideally separated from lactulose syrup by NF based on their significant retention differences (lactulose 94.8-97.2% > lactose 86.2-93.5% > monosaccharides 36.3-48.7% > NaCl 9.5-31.1%). High-purity (>95%) lactulose was obtained with >90% yield in both constant and variable volume diafiltration (CVD and VVD) modes when the volume dilution ratio (V-c/V-f) was 4.0 and 2.5 respectively. Both experimental and predicted results showed that the VVD mode was more water-saving in practice. CONCLUSIONThis is the first trial purification of lactulose syrup from chemical isomerization of lactose catalyzed by sodium aluminate, and the applied methodology is a promising industrial-scale purification strategy. (c) 2018 Society of Chemical Industry

IF:2.42

Protein oxidation and proteolysis during roasting and in vitro digestion of fish (Acipenser gueldenstaedtii)

第一作者:Hu, LL

期刊: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2018; 98 (无)

BACKGROUNDRoasted fish enjoys great popularity in Asia, but how roasting and subsequent digestion influence the oxidation and proteolysis of fish meat is unknown. This study aimed to investigate the effect of roasting time on lipid and protein oxidation and their evolution and consequence on proteolysis during simulated digestion of fish fillets. RESULTSSeveral oxidation markers (thiobarbituric acid-reactive substances (TBARS), free thiols, total carbonyls and Schiff bases) were employed to assess the oxidation of fish. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and the 2,4,6-trinitrobenzenesulfonic acid (TNBS) assay for free amino groups were used to study the proteolysis during gastrointestinal digestion. The results showed that significant lipid and protein oxidative changes occurring in roasted fish fillets were reinforced after gastric digestion and were much more intense after intestinal digestion. Throughout roasting and digestion, a close interconnection between lipid and protein was also manifested as the levels of total carbonyls and Schiff bases rose while TBARS fell. Furthermore, free amino groups decreased with prolonged roasting time, signifying that protein oxidation before digestion resulted in impaired proteolysis during digestion. CONCLUSIONThis study indicated that the lipid and protein oxidation of fish fillets could be dependent on time of roasting, and the oxidation continued to develop and have an impact on proteolysis during in vitro digestion. (c) 2018 Society of Chemical Industry

IF:2.42

Aggregation and conformational changes of silver carp myosin as affected by the ultrasound-calcium combination system

第一作者:An, YQ

期刊: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2018; 98 (无)

BACKGROUNDUltrasound and Ca2+ have been used separately to increase myosin properties in fish processing. However, little is know about how myosin changes are affected by Ca2+ and ultrasound in combination. The present study aimed to investigate the effects of the ultrasound-calcium combination system on aggregation and conformational changes of silver carp myosin. RESULTSUltrasound facilitated a Ca2+-induced increase in turbidity. As the Ca2+ concentration increased from 0 to 100mmolL(-1), there was an obvious increase in the turbidity, solubility and mean hydrated particle size of myosin after ultrasound treatment compared to without treatment. Moreover, changes of total and reactive SH contents depended on the ultrasound-calcium combination conditions. Under this combination system, myosin surface hydrophobicity significantly increased for the synergistic effect of ultrasound and Ca2+. Furthermore, the ultrasound-calcium combination conditions could affect myosin gelation, with better gelation properties being observed for myosin treated with a combination of 60mmolL(-1) Ca2+ and 9min of ultrasound. CONCLUSIONThe combination system reported in the present study was beneficial for myosin unfolding, facilitating intermolecular interactions between Ca2+ and myosin. Ultrasound treatment promoted myosin aggregation via the induction of Ca2+ and reduced the critical concentration of Ca2+ required to aggregate myosin. In the fish processing industry, this combination system can enhance the gelation properties of surimi-based products. (c) 2018 Society of Chemical Industry

IF:2.42

Residue transfer and risk assessment of carbendazim in tea

第一作者:Zhou, L

期刊: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2018; 98 (无)

BACKGROUNDCarbendazim (methyl 1H-benzimidazol-2-ylcarbamate) residue in tea is a public concern. The large gap in the maximum residue limits (MRLs) for carbendazim in tea makes it difficult to conduct pesticide management. Therefore, a systemic evaluation of the residue and the health risk of carbendazim from the tea garden to brewed tea was investigated. RESULTSThe dissipation of carbendazim in tea shoots followed first-order rate kinetics, with a half-life (t(1/2)) of 2.6days. In green tea manufacturing, the carbendazim decrease of 2.81-26.74% was concentration-positive. The infusion factor of carbendazim was >0.8 from dry tea to brewed tea and this was related to the brewing temperature and the size of the dry tea. All of the risk quotient values were significantly less than 1 in the evaluation of carbendazim residue in real tea samples and MRL. CONCLUSIONResidue transfer and risk assessment were evaluated for carbendazim in green tea. Carbendazim revealed a less persistent nature in tea plants. Green tea processing played a small role in decreasing carbendazim residue. Almost all of the carbendazim in dry tea leached into the brewed tea. However, the possible health risk induced by residual carbendazim in green tea was not significant. These findings are helpful when reconsidering the MRLs of carbendazim in tea. (c) 2018 Society of Chemical Industry

IF:2.42

Influence of thermal treatment on the characteristics of major oyster allergen Cra g 1 (tropomyosin)

第一作者:Fang, L

期刊: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2018; 98 (无)

BACKGROUNDShellfish, including oysters, often cause allergic reactions in adults. Thermal treatment is one of the most common technologies for dealing with seafood, which may affect biological properties. The present study aimed to evaluate the impact of heating on the conformation and potential allergenicity of oyster-derived tropomyosin (Cra g 1). RESULTSSodium dodecylsulphate-polyacrylamide gel electrophoresis showed that there was an apparent band at 35kDa of raw tropomyosin after purification and more significant polymers appeared in the heated protein. Interestingly, obvious changes in the intensity of the circular dichroism signal and 1-anilino-8-naphthalene sulfonate-binding fluorescence were observed especially in the case of the roasted form, which was associated with an increase in antibody reactivity. The degree of immunoglobulin (Ig)E binding of this treatment was demonstrated in the order roasted>boiled>raw. Furthermore, sequence alignment and amino acid composition revealed that Cra g 1 shared relatively high homology to tropomyosins from other shellfish and was also abundant in lysine that was apt to be modified by reducing sugars during heating. CONCLUSIONHeated Cra g 1 produces higher IgE reactivity than the raw form as a result of the denaturation and formation of polymers. These findings will benefit the diagnosis and management of potential allergenicity as a result of shellfish. (c) 2018 Society of Chemical Industry

IF:2.42

Reduction of 5-hydroxymethylfurfural formation by flavan-3-ols in Maillard reaction models and fried potato chips

第一作者:Qi, YJ

期刊: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2018; 98 (无)

BACKGROUND5-Hydroxymethylfurfural (HMF) is regarded as a thermal process contaminant in foods. Six flavan-3-ol fractions were isolated or semisynthesized from sorghum, cranberry and grape seed. Their unit compositions, interflavan linkages and degree of polymerization were characterized. The aim of this study was to investigate the effect of flavan-3-ols on the formation of HMF in chemical reaction models and fried potato chips. RESULTSResults showed that all flavan-3-ols significantly mitigated the HMF formation at concentrations of 50, 100 and 200 mu gmL(-1) in the chemical model system, and the inhibition was positively related to dose. Using the food model, HMF content was reduced by about 50% when potato chips were soaked in an optimal concentration of 0.1mgmL(-1) flavan-3-ol solutions before frying. Based on the same mass concentration, B-type flavan-3-ols mitigated more HMF than A-type, and oligomeric proanthocyanidins had stronger inhibitory activity than polymers. At suitable addition levels (0.01-0.1mgmL(-1)), the browning of auto-oxidized flavan-3-ols under high temperature compensated the anti-browning effect along with the supression of the Maillard reaction; therefore, the color of fried potato chips was not affected. CONCLUSIONThis study demonstrates that flavan-3-ols could be effective additives for reducing HMF levels in fried potato chips without changing sensory properties. (c) 2018 Society of Chemical Industry

IF:2.42

Accelerated solvent extraction coupled to high-performance liquid chromatography-tandem mass spectrometry for simultaneous determination of 11 organophosphorus flame retardants in aquatic products

第一作者:Suo, LL

期刊: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2018; 98 (无)

BACKGROUNDA new method based on accelerated solvent extraction was developed for the extraction and determination of 11 organophosphorus flame retardants by using a high-performance liquid chromatography-tandem mass spectrometry technique. RESULTSAfter optimization of the extraction temperature (80 degrees C), the extraction solvent (n-hexane), the flush volume (40%) and the static extraction time (4min), all 11 organophosphorus flame retardants illustrated good linearities (R>0.999). The limits of detection of the method ranged from 0.016 to 26.58 mu gkg(-1) in the different matrices. The recoveries were 90.4-111.2% with relative standard deviations 0.21-5.3% for the various aquatic products. CONCLUSIONThe proposed method was applied successfully to detect 11 organophosphorus flame retardants in aquatic products, including grass carp, ribbon fish, mud fish, common eel, shrimp and frog. (c) 2018 Society of Chemical Industry

IF:2.42

Identification of key aromatic compounds in Congou black tea by partial least-square regression with variable importance of projection scores and gas chromatography-mass spectrometry/gas chromatography-olfactometry

第一作者:Mao, SH

期刊: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2018; 98 (无)

BACKGROUNDGas chromatography-olfactometry (GC-O) is the most frequently used method to estimate the sensory contribution of single odorant, but disregards the interactions between volatiles. In order to select the key volatiles responsible for the aroma attributes of Congou black tea (Camellia sinensis), instrumental, sensory and multivariate statistical approaches were applied. RESULTSUsing sensory analysis, nine panellists developed eight descriptors: floral, sweet, fruity, green, roasted, oil, spicy, and off-odour. Linalool, (E)-furan linalool oxide, (Z)-pyran linalool oxide, methyl salicylate, -myrcene, and phenylethyl alcohol, which were identified from the most representative samples by the GC-O procedure, were the essential aroma-active compounds in the formation of basic Congou black tea aroma. In addition, 136 volatiles were identified by gas chromatography-mass spectrometry (GC-MS), among which 55 compounds were determined as the key factors for six sensory attributes by partial least-square regression (PLSR) with variable importance of projection scores. CONCLUSIONOur results demonstrated that headspace solid-phase microextraction/GC-MS/GC-O was a fast approach for isolation and quantification aroma-active compounds. The PLSR method was also considered to be a useful tool in selecting important variables for sensory attributes. These two strategies, which allowed us to comprehensively evaluate the sensorial contribution of a single volatile from different perspectives, can be applied to related products for comprehensive quality control. (c) 2018 Society of Chemical Industry

IF:2.42

Effect of thermal processing towards lipid oxidation and non-enzymatic browning reactions of Antarctic krill (Euphausia superba) meal

第一作者:Liu, YZ

期刊: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2018; 98 (无)

BACKGROUNDAntarctic krill is a huge source of biomass and prospective high-quality lipid source. Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), nutritionally important lipid components with poor oxidative stability, were used as markers of oxidation during thermal processing of Antarctic krill (Euphausia superba) meal by evaluating the lipolysis, lipid oxidation, and non-enzymatic browning reactions. RESULTLiquid chromatography-mass spectrometry of the phospholipids and the main oxidation products of free fatty acids and phosphatidylcholine (PC) was effective for evaluating the oxidation of EPA and DHA. During boiling, oxidation of EPA and DHA in the free fatty acid and PC fractions and hydrolysis of the fatty acids at the sn-2 position of the phospholipids were predominant. The changes in PC during drying were mainly attributed to the oxidation of EPA and DHA. Heat treatment increased the oxidation products and concentration of hydrophobic pyrrole owing to pyrrolization between phosphatidylethanolamine and the lipid oxidation products. CONCLUSIONThe lipid oxidation level of Antarctic krill increased after drying, owing to prolonged heating under the severe conditions. (c) 2018 Society of Chemical Industry

IF:2.42

Effects of Maillard reaction products in a glucose-glycine alcoholic solution on antioxidative and antimutagenic activities

第一作者:Ko, CY

期刊: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2018; 98 (无)

BACKGROUNDMarinating meat with alcohol, such as wine and beer, is a common culinary practice in cultures worldwide. In this study we use a model marination solution comprising 0.2molL(-1) glucose-0.2molL(-1) glycine buffered to pH4.3 containing either 0 or 50% ethanol and mimicked the cooking process by heating for 12h. Antioxidative and antimutagenic characteristics of Maillard reaction products (MRPs) were investigated. Reducing power, antioxidant activity (ferrous ion chelating ability), and free radical neutralization ability generated from 1,1-diphenyl-2-pichrylhydrazyl and 2,2-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) were determined. Ames testing was performed. RESULTSResults indicate that MRPs from aqueous and alcoholic solution exhibit four antioxidative assays in a dose-dependent manner from 0.16 to 10.00mgmL(-1). However, MRPs from the alcoholic model were superior. In Ames testing, MRPs from both models are neither toxic nor mutagenic at the test concentrations of 0.63-10.00mg/plate. However, MRPs from the alcoholic model exhibited a higher inhibitory effect on the direct-acting mutagen 4-nitroquinoline-N-oxide compared with the aqueous model. This result is consistent with the observation that MRPs with higher antioxidative capacity exhibit superior antimutagenic activity, suggesting that there are more different products in the alcoholic model. CONCLUSIONOur results add to the current knowledge about the antioxidative and antimutagenic properties of MRPs arising when food is cooked in the presence of ethanol. (c) 2018 Society of Chemical Industry

IF:2.42

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