摘要：
This study aimed to assess the effects of industrial-scale oil-pressing techniques (hydraulic pressing (HP), twin-screw pressing (TP)), and organic solvent extraction (OE) on the physicochemical properties and antioxidant activities of protein isolates derived from Camellia (Camellia oleifera Abel.) seed cakes. The predominant protein fractions in camellia seed cake were albumin (32-37 mg/g) and glutelin (19-27 mg/g), and the twin-screw pressed cake had a lower total protein content than the others. Spectral analysis showed that the & alpha;-helix con-tent increased at the expense of random coil content in proteins from HP and TP cakes, indicating that extrusion altered the structure of the protein. The camellia seed protein particle size from HP and TP cakes was signifi-cantly reduced compared to that from the OE cake. The proteins obtained by HP and TP had stronger antioxidant activities than those obtained by OE. This research presents the potential for further applications of camellia seed cake protein to be utilized as antioxidants and emulsifiers in the food industries.
摘要：
This study investigated the effects of three oil production methods on the physicochemical properties of dietary fiber from rice bran flour, and the hypolipidemic effects of the dietary fibers were investigated in vitro and in vivo. The particle size results showed that the organic-solvent-impregnated rice bran meal dietary fiber (N-RBDF) had the smallest average particle size and the aqueous enzymatic rice bran meal dietary fiber (E-RBDF) had the narrowest particle size distribution. Scanning electron microscopy (SEM) results demonstrated that all three kinds of rice bran meal dietary fibers (RBDFs) were irregularly flaky. Fourier transform infrared spectroscopy (FT-IR) results revealed that the three RBDFs had similar reactive groups, and X-ray diffraction (XRD) results indicated that all three RBDFs were cellulose type I crystals. The results of thermogravimetric analysis showed that the lignin content of N-RBDF was significantly lower than that of the other two. Among the three kinds of RBDFs, E-RBDF had higher water retention capacity, swelling capacity, oil holding capacity, and adsorption capacity for cholesterol and sodium bile salts. The results of experimental studies in hyperlipidemic rats showed that all three kinds of RBDFs significantly reduced triglycerides (TG), total cholesterol (TC), and low-density lipoprotein cholesterol (LDL-C) and elevated high-density lipoprotein cholesterol (HDL-C) in the serum of hyperlipidemic rats; they also significantly lowered malondialdehyde (MDA) and elevated total superoxide dismutase (T-SOD) and glutathione peroxidase (GSH-Px) activities in the livers of rats. In addition, all three kinds of RBDFs decreased aminotransferase (ALT) and aminotransferase (AST) activity in serum and also improved liver steatosis and reduced atherosclerosis index (AI) in rats with hyperlipidemia. Our study provides a reference for the development and utilization of rice bran meal and the application of rice bran meal dietary fiber in food processing.
作者机构：
[Chen, Junjun; Chen, Yanni; Lin, Qinlu] Cent South Univ Forestry & Technol, Coll Food Sci & Technol, Natl Engn Lab Deep Proc Rice & By Prod, Hunan Key Lab Grain Oil Deep Proc & Qual Control,H, Changsha, Peoples R China.;[Chen, Yanni; Lin, Qinlu] Hunan Prov Inst Prod & Goods Qual Inspect, Hunan Prov Key Lab Food Safety Monitoring & Early, Changsha, Peoples R China.;[Chen, Yanni] Cent South Univ Forestry & Technol Changsha, Coll Food Sci & Technol, Natl Engn Lab Deep Proc Rice & By Prod, Hunan Key Lab Grain Oil Deep Proc & Qual Control,H, Changsha 410004, Hunan, Peoples R China.
通讯机构：
[Yanni Chen; Yanni Chen Yanni Chen Yanni Chen] N;National Engineering Laboratory for Deep Process of Rice and By-products, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Processed Food for Special Medical Purpose, Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, College of Food Science and Technology, Central South University of Forestry and Technology, Changsha, China<&wdkj&>Hunan Provincial Key Laboratory of Food Safety Monitoring and Early Warning, Hunan Provincial Institute of Product and Goods Quality Inspection, Changsha, China
摘要：
Abstract A sensitive time‐resolved fluorescent microsphere immunochromatographic strip test (TRFM‐ICST) was established for the simultaneously rapid detection of norfloxacin (NOR) and sulfamethazine (SM2) in pork samples. Time‐resolved fluorescent europium (III) enclosed polystyrene microspheres conjugated with monoclonal antibody were used as probe to fulfill the analysis. Meanwhile, a green pretreatment system without organic solvent was developed for pork samples. Pork samples were processed by extracting buffer [citric acid buffer (0.01 M, pH 4.4) containing 2% (vol/vol) of Tween‐20 and 2% (wt/vol) of polyvinyl pyrrolidone (mass weight = 10,000)] and diluting buffer [phosphate buffered solution (0.01 M, pH 7.2) containing 1% (wt/vol) of Tween‐20 and 1% (wt/vol) of polyethylene glycol (mass weight = 400)]. The working range of TRFM‐ICST for NOR and SM2 in pork samples was 2.74–18.70 and 0.49–3.02 μg kg−1, respectively. Negative pork samples spiked with NOR and SM2 were detected by established TRFM‐ICST and high‐performance liquid chromatography (HPLC). The linear regression analysis yielded a good correlation between TRFM‐ICST and HPLC (Y = 0.9309X + 0.039, R2 = .9965, relative standard deviation (RSD) = 1.95%). The recovery of NOR and SM2 in pork samples was 94.1–114.4 and 93.0–102.0%, respectively, illustrating the proposed TRFM‐ICST can be applied for screening of high throughput pork samples.
通讯机构：
[Liyi Zhou] H;Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, and College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
关键词：
Food hazards;Formaldehyde;Nanoprobe;Nitrite
摘要：
Nitrite (NO(2)(-)) and formaldehyde (FA) are practice common food hazards, seriously threatening human health. Herein, for the first time a de novo nanoprobe, named MTB, with a single response group exhibiting different optical signals for NO(2)(-)/FA was reported, which had the following characteristics: i) An adamantane-labeled small molecule NI-adH grafted with polycyclodextrin (Poly-β-CD) to form MTB with excellent water-solubility and biocompatibility. ii) O-phenylenediamine (OPD) with photoinduced electron transfer (PET) played both a fluorescence quencher and as NO(2)(-)/FA trappers. Interestingly, fixed on pH6.0, OPD rapidly reacted with NO(2)(-) forming triazoles, inhibiting the PET effect and releasing bright fluorescence at 530nm. While adding FA, OPD ultrafast formed Schiff-base, and MTB absorption red-shifted from 452nm to 545nm. Moreover, MTB exhibited excellent selectivity, high sensitivity (21.8nM/17.1nM), and rapid response towards (60s/65s) NO(2)(-)/FA. Impressively, MTB has been successfully adopted to detect NO(2)(-)/FA in real foods with satisfactory results.
期刊：
Journal of Cereal Science,2023年109:103611 ISSN：0733-5210
通讯作者：
Chun Liu
作者机构：
[Ding, Yuqin; Jia, Liting; Liu, Chun; Luo, Lijuan; Lin, Qinlu; Xiong, Gangping] Cent South Univ Forestry & Technol, Natl Engn Res Ctr Rice & By Prod Deep Proc, Sch Food Sci & Engn, Changsha 410004, Peoples R China.
通讯机构：
[Chun Liu] N;National Engineering Research Center for Rice and By-product Deep Processing, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, China
关键词：
Black rice;Complex plant hydrolase treatment;Microwave treatment;SSPS soaking Treatment;Cooking and eating quality
摘要：
In this work, three pretreatment methods enzymatic hydrolysis, microwave treatment, and soaking with soluble soybean polysaccharides (SSPS) were employed to improve the cooking and eating quality of black rice. Meanwhile, the effects of three pretreatments on polyphenol content and antioxidant activity of black rice were evaluated. The results indicated that three pretreatments improved the textural properties, cooking quality and sensory scores of black rice, especially the enzymatic hydrolysis treatment showed excellent effects in improving the textural properties and cooking quality of black rice: the hardness/adhesion ratio decreased from 107.72 (control group) to 26.03; the soaking water absorption (SWA) rate increased from 7.76% (control group) to 20.63% at 20 min and increased from 25.85% (control group) to 35.60% at 120 min, respectively; the optimal cooking time (OCT) decreased from 30.3 min (control group) to 23 min; the cooking water absorption (CWA) rate increased from 227% (control group) to 284%, The above parameters were significantly different from the control group (p < 0.05). Simultaneously, most of the antioxidant activity of black rice was retained. In addition, there was an obvious change in the surface microstructure observed by scanning electron microscopy.
摘要：
This study assessed the potential role of parboiled rice (PR) in balancing lipid levels and its mechanisms. Water and 80% methanol soluble substances of refined rice (RR) and PR were extracted and were used to treat HepG2 cells, and PR extracts were found to alleviate cellular lipid accumulation. The components of RR and PR extracts were identified. Among them, there were 267 and 291 different components in water extract and 80% methanol extract, respectively. After screening differential substances, the active ingredients delphinidin and cinnamic acid were selected and their lipid-lowering activity was verified in vitro. Furthermore, the potential mechanisms of the two components reducing steatosis were explored by network pharmacology and molecular docking. Our results indicated that they may interfere with lipid deposition through the PI3K-Akt signaling pathway, which was also confirmed in vitro. These results contribute to the understanding of the mechanisms of PR involved in lipid metabolism.
