Molecular engineering of d-A-d-based non-linearity fluorescent probe for quick detection of thiophenol in living cells and tissues
作者:
Zhou, Liyi* ;Lin, Qinlu;Liu, Sihua;Tan, Yi;Sun, Hongyan
期刊:
Sensors and Actuators B-Chemical ,2017年244:958-964 ISSN:0925-4005
通讯作者:
Zhou, Liyi
作者机构:
[Zhou, Liyi; Lin, Qinlu] Cent South Univ Forestry & Technol Changsha, Coll Food Sci & Technol, Changsha 410004, Hunan, Peoples R China.;[Zhou, Liyi; Liu, Sihua] Hunan Univ Technol, Coll Life Sci & Chem, Zhuzhou 412007, Hunan, Peoples R China.;[Tan, Yi; Sun, Hongyan] City Univ Hong Kong, Dept Biol & Chem, 83 Tat Chee Ave, Kowloon, Hong Kong, Peoples R China.;[Zhou, Liyi] Cent South Univ Forestry & Technol, Changsha, Hunan, Peoples R China.
通讯机构:
[Zhou, Liyi] C;Cent South Univ Forestry & Technol, Changsha, Hunan, Peoples R China.
关键词:
Fluorescent imaging;Thiophenols;Tissues;Two-photon
摘要:
Thiophenols are widely utilized for producing pesticides, polymers and pharmaceuticals. Studies have shown that prolonged exposure of human to thiolphenol can result in serious health problems such as significant damage of the central nervous system. Herein, we have developed a novel turn-on two-photon fluorescent probe TP-ASH for selective and sensitive detection of thiophenols. We first constructed a new two-photon dye by connecting a coumarin fluorophore and a naphthalene fluorophore through 2,5-disubstituted-1,3,4-oxadiazole ring to afford D-pi-A-pi-D-structure. Fluorescent studies showed that this new dye possess large two -photon active absorption across-section (250 GM) and high fluorescence quantum yield (0.85). Encouraged by the results, we proceeded to conjugate this novel dye to a thiophenol recognition moiety, 4-dinitrobenzene-ether (DNB). The resulting probe displayed high selectivity towards thiophenols over their similar analogues, aliphatic thiols. The probe also exhibited high sensitivity, with a detection limit of 6.7 nM and a fluorescence enhancement of 163-fold. In addition, we have successfully applied the probe for two-photon imaging studies of thiphenols in living cells and mice tissues. We envision that the probe will add useful tools in detecting thiophenols in environmental samples and biological systems. (C) 2017 Elsevier B.V. All rights reserved.
语种:
英文
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海藻酸钠与钙离子对大米淀粉糊化的影响
作者:
杨英;何璐;向忠琪;周艳青;林亲录
期刊:
中国粮油学报 ,2017年32(2):37-42 ISSN:1003-0174
作者机构:
[杨英; 何璐; 向忠琪; 周艳青; 林亲录] 中南林业科技大学食品科学与工程学院, 稻谷及副产物深加工国家工程实验室, 长沙, 410004
关键词:
大米淀粉;糊化;海藻酸钠;钙离子;凝胶
摘要:
为了探究海藻酸钠与钙离子对大米淀粉糊化的影响,分别采用快速黏度分析仪和流变仪测定了大米淀粉在海藻酸钠和钙离子存在下的成糊特性与淀粉糊状态,并用扫描电子显微镜观察了大米淀粉的糊化显微结构。结果表明,钙离子对大米淀粉的成糊特性无显著性影响;海藻酸钠将体系黏度提高了135%,并使大米淀粉糊呈现似液状态(tanδ<1);在体系水分蒸发脱离的条件下,海藻酸钠与钙离子形成了网状凝胶结构,并使大米淀粉糊呈现稳定的似固状态(tanδ>1)。因此,海藻酸钠与钙离子能够在大米淀粉糊化过程中形成浓缩诱导型胶凝,从而使大米淀粉糊的结构状态相对固定化。
语种:
中文
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Oryzanol Modifies High Fat Diet-Induced Obesity, Liver Gene Expression Profile, and Inflammation Response in Mice
作者:
Wang, Long;Lin, Qiniu* ;Yang, Tao;Liang, Ying;Nie, Ying;...
期刊:
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY ,2017年65(38):8374-8385 ISSN:0021-8561
通讯作者:
Lin, Qiniu;Luo, Feijun
作者机构:
[Wang, Long; Lin, QN; Luo, FJ; Tang, Yiping; Luo, Feijun; Yang, Tao; Lin, Qiniu; Fu, Xiangjin; Shen, Junjun; Nie, Ying; Liang, Ying] Cent South Univ Forestry & Technol, Natl Engn Lab Deep Proc Rice & Byprod, Key Lab Hunan Prov Special Med Food, Lab Mol Nutr,Coll Food Sci & Engn, Changsha 410004, Hunan, Peoples R China.;[Luo, Yi] Cent S Univ, Xiangya Sch Med, Dept Clin Med, Changsha 410008, Hunan, Peoples R China.
通讯机构:
[Lin, QN; Luo, FJ] C;Cent South Univ Forestry & Technol, Natl Engn Lab Deep Proc Rice & Byprod, Key Lab Hunan Prov Special Med Food, Lab Mol Nutr,Coll Food Sci & Engn, Changsha 410004, Hunan, Peoples R China.
关键词:
NF-kappaB;gene chip;hyperlipidemia;lipid metabolism;oryzanol
摘要:
In Western countries and China, the dietary habit of high calories usually results in hyperlipidemia, which is closely associated with cardiovascular diseases. In the study, we investigated the antihyperlipidemic effect of oryzanol and its molecular mechanism in the high fat diet (HFD) mouse model. In total, 60 ICR mice were randomly divided into control group, HFD group, and HFD+Ory group. The mice from the HFD+Ory group were additionally fed with 100 mg/kg of oryzanol by intragastric administration. Our data indicated that oryzanol treatment for 10 weeks significantly reduced bodyweight, liver weight, and adipose tissues weight of the mice;lowered the contents of total cholesterol (TC), triglycerides (TG), and low density lipoprotein-cholesterol (LDL-C);and elevated high density lipoprotein-cholesterol (HDL-C) in the plasma of HFD mice. Compared with the HFD group, H&E staining showed that oryzanol treatment decreased the size of fat droplets of liver tissues and the size of adipocytes. Gene chip data found that oryzanol administration caused 32 genes to increase expressions while 60 genes had reduced expressions in the liver tissues of HFD mice. IPA software was used to analyze the protein interaction network and found that transcript factor NF-κB located in the central role of network, meaning NF-κB may have important function in the lipid-lowering effect of oryzanol. Western blotting and RT-qPCR confirmed that lipid metabolism-related gene expressions were obviously regulated by oryzanol administration. Oryzanol also inhibited expressions of inflammatory factor in the liver tissues of HDF mice. Taken together, our data indicate that oryzanol treatment can regulate lipid metabolism-related gene expressions and inhibit HDF-caused obesity in mice. ©2017 American Chemical Society.
语种:
英文
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发芽糙米重组米制备方便米饭的研究
作者:
吴伟;吴晓娟;从竞远;林亲录
期刊:
中国粮油学报 ,2017年32(9):1-7 ISSN:1003-0174
作者机构:
[吴伟; 吴晓娟; 从竞远; 林亲录] 中南林业科技大学食品科学与工程学院, 稻谷及副产物深加工国家工程实验室, 长沙, 410004
关键词:
发芽糙米;双螺杆挤压;发芽糙米重组米;方便米饭
摘要:
研究双螺杆挤压对发芽糙米重组米复水性能、营养成分及糊化特性的影响,随后以发芽糙米重组米为原料制备方便米饭,研究蒸煮和干燥工序对发芽糙米重组米方便米饭食用品质的影响。结果表明:螺杆转速120 r/min,三、四区挤压温度120 ℃、物料含水量20%时,发芽糙米重组米复水率最高,且糊化特性优于发芽糙米;相比于发芽糙米,发芽糙米重组米总淀粉、直链淀粉和可溶性蛋白含量下降,总蛋白、粗脂肪、纤维素和氨基丁酸含量几乎不变。米水比1 : 1.3、蒸煮30 min时,方便米饭的感官评分最高,且硬度和黏着性适中;蒸煮方便米饭经560 W-60 ℃微波热风组合干燥速度最快,此时得到的干燥方便米饭复水时间最短,复水率和碘蓝值最高。发芽糙米和发芽糙米重组米制备的方便米饭色泽和香味都较好,但发芽糙米重组米方便米饭的形态、口感和滋味更好。
语种:
中文
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米糠贮藏时间对米糠蛋白体外胃蛋白酶消化性质及其消化产物抗氧化性的影响
作者:
何莉媛;吴伟;吴晓娟;付旭恒;林亲录
期刊:
中国油脂 ,2017年42(11):70-74 ISSN:1003-7969
作者机构:
[何莉媛; 吴伟; 吴晓娟; 付旭恒; 林亲录] 中南林业科技大学食品科学与工程学院, 稻谷及副产物深加工国家工程实验室, 长沙, 410004
关键词:
米糠贮藏;米糠蛋白;蛋白质氧化;体外消化;抗氧化性
摘要:
新鲜米糠贮藏不同时间后制备米糠蛋白,研究米糠贮藏时间对米糠蛋白体外胃蛋白酶消化性质及其消化产物抗氧化性的影响。结果表明:随着米糠贮藏时间的延长,米糠蛋白体外胃蛋白酶消化率和初始消化速率先增加后下降,在米糠贮藏3 d时达到最大值,分别为39.73%和0.381 h~(-1) ;随着米糠贮藏时间的延长,米糠蛋白体外胃蛋白酶消化产物清除ABTS~+·、DPPH·、·OH和O_2~- ·的能力以及金属螯合能力、还原能力先增加后下降。研究表明,新鲜米糠短期贮藏(3 d)会促进米糠蛋白在胃蛋白酶中的消化,提高消化产物的抗氧化性;米糠长期贮藏抑制米糠蛋白在胃蛋白酶中的消化,降低体外消化产物的抗氧化性。
语种:
中文
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Transport of soybean protein-derived antihypertensive peptide LSW across Caco-2 monolayers
作者:
Lin, Qinlu;Xu, Qingbiao;Bai, Jie;Wu, Wei;Hong, Hui;...
期刊:
Journal of Functional Foods ,2017年39:96-102 ISSN:1756-4646
通讯作者:
Wu, Jianping
作者机构:
[Wu, Wei; Bai, Jie; Lin, Qinlu] Cent South Univ Forestry & Technol, Coll Food Engn, Changsha 410004, Hunan, Peoples R China.;[Wu, Jianping; Hong, Hui; Xu, Qingbiao] Univ Alberta, Dept Agr Food & Nutr Sci, 3-18D Ag For Ctr, Edmonton, AB T6G 2P5, Canada.;[Xu, Qingbiao] Huazhong Agr Univ, Coll Anim Sci & Technol, Wuhan 430070, Hubei, Peoples R China.
通讯机构:
[Wu, Jianping] U;Univ Alberta, Dept Agr Food & Nutr Sci, 3-18D Ag For Ctr, Edmonton, AB T6G 2P5, Canada.
关键词:
Antihypertensive peptide;Caco-2 cell;LSW;PepT1;Transport
摘要:
The purpose of this study was to study the transport mechanism of LSW (Leu-Ser-Trp), an angiotensin I-converting enzyme inhibitory tripeptide derived from soybean proteins, using Caco-2 cell monolayers. Antihypertensive peptide LSW at a concentration of 5 or 10 mM had no cytotoxicity on cells, and could be intact transported across Caco-2 monolayers (apparent permeability coefficient: (11.53 ± 1.82) × 10−8 cm/s), and was resistant to the peptidases in apical sides. In addition, LSW transport was significantly increased by cytochalasin D (a tight junction expander), and decreased by theaflavin-3′-O-gallate (a tight junction enhancer), but not by wortmannin (a transcytosis inhibitor). Furthermore, knockdown of peptide transporter 1 (PepT1) expression by siRNA significantly decreased LSW transport. The LSW transport from apical to basolateral side was significantly higher than that of the reverse direction. In conclusion, antihypertensive tripeptide LSW was transported intact across Caco-2 monolayers by paracellular diffusion via TJ and PepT1 pathway, but not by transcytosis pathway. © 2017 Elsevier Ltd
语种:
英文
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思维导图教学策略在高校现代食品检测技术教学中应用
作者:
许东;王素燕;林亲录
期刊:
智库时代 ,2017年(10):143+145 ISSN:2096-4609
作者机构:
中南林业科技大学食品科学与工程学院
关键词:
思维导图;现代食品检测技术;教学改革
摘要:
现代食品检测技术是高校食品质量与安全专业里重要的一门专业课。由于涉及学科多,教学难度大,课程教学效果不理想。将思维导图策略引入到教学中,能够帮助学生整理总结课程知识点,形成知识体系,促使学生全面掌握现代食品检测技术知识,培养学生分析和解决问题的能力。
语种:
中文
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食品营养学课程达成度分析
作者:
曹清明;林亲录;周文化
期刊:
长沙大学学报 ,2017年31(2):134-137 ISSN:1008-4681
作者机构:
稻谷及副产物深加工国家工程实验室,湖南 长沙 410004;中南林业科技大学食品科学与工程学院,湖南 长沙 410004;[周文化; 曹清明; 林亲录] 中南林业科技大学
关键词:
食品营养学;毕业要求;指标点;课程达成度
摘要:
围绕工程教育认证的需要,阐述了食品营养学课程毕业要求的指标点.对照毕业要求指标点,对食品营养学的理论教学、实验教学和实习教学进行了达成度分析,并通过问卷调查对学生学习效果进行了进一步的达成度分析.分析表明,学生对于计算机以及专业知识的运用能力不够.因此,建议在2016版新的培养方案中已增加8课时计算机上机课的前提下,针对难点和重点内容,深化研讨式教学,以加深学生对知识的理解和运用和保证教学的持续改进.并指出了继续完善课程目标达成度分析的几个努力方向.
语种:
中文
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利用蛋白质组学技术研究不同储藏条件稻谷陈化机制
作者:
孙术国;王若晖;林亲录;蒋春燕;丁玉琴;...
期刊:
农业工程学报 ,2017年33(18):277-284 ISSN:1002-6819
通讯作者:
Lin, Qinlu(linql0403@126.com)
作者机构:
[王若晖; 曹建中; 蒋春燕; 林亲录; 孙术国; 丁玉琴] College of Food Science and Engineering, Central South University of Forestry and Technology/National Engineering Laboratory for Deep Processing of Rice and Byproducts, Changsha, 410004, China
通讯机构:
College of Food Science and Engineering, Central South University of Forestry and Technology/National Engineering Laboratory for Deep Processing of Rice and Byproducts, Changsha, China
关键词:
蛋白;储藏;品质控制;蛋白质组学;陈化;稻谷
摘要:
为了研究储藏过程中不同温度和气调条件对稻谷品质劣化的影响,利用蛋白质组学技术探讨稻谷储藏陈化的分子机理,研究温度37 ℃、25℃和25℃+CO_2气调下稻谷储藏90d品质和蛋白质组的变化。结果表明,较37、25 ℃贮藏,25℃+CO_2气调下稻谷储藏脂肪酸值升高最少,发芽率下降最少(P<0.05)。稻谷储藏产生125个差异蛋白点,其中37个蛋白得到鉴定,根据蛋白质的功能可分为5类,包括代谢(45.9%),细胞结构(29.7%),抗胁迫(2.7%),功能性蛋白(5.4%)和其他蛋白(16.3%)。并鉴定出4个目标蛋白,分别为蛋白酶体亚基β-1 (B26、D09和F16),葡糖-1-磷酸腺苷酰基转移酶(C01和E07),ADP-葡萄糖焦磷酸化酶大亚基(B04和F04)和乙酰辅酶A(A06和C05)。采用蛋白质组学技术分析稻谷储藏过程中蛋白质组变化,结果表明高温储藏促进稻谷差异蛋白表达,CO_2气调储藏可降低差异蛋白表达。对差异表达蛋白功能分析表明,稻谷陈化可能与糖代谢紊乱、蛋白质分解能力降低,抗氧化酶活性降低,脂肪水解和氧化增强有关。研究结果为稻谷的合理、安全储藏提供参考。
语种:
中文
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稻谷老化机制研究进展
作者:
赵娟红;林亲录;孙术国;王若晖;张素红;...
期刊:
食品工业科技 ,2017年38(23):326-329 ISSN:1002-0306
作者机构:
[赵娟红; 林亲录; 孙术国; 王若晖; 张素红; 丁玉琴; 曹建中] 中南林业科技大学食品科学与工程学院, 稻谷及副产物深加工国家工程实验室, 湖南, 长沙, 410004
关键词:
稻谷;陈化;机理
摘要:
稻米老化是一个复杂的过程。虽然淀粉、细胞壁残留物、蛋白质和脂质的总含量没有显著变化,但老化过程却引起了许多化学基团组分的改变以及大分子之间的相互作用。本文主要综述了稻米在储藏过程中的品质变化及机制,展望了我国稻米储藏研究的未来发展方向,为我国稻谷的安全储藏提供参考。
语种:
中文
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Octacosanol Attenuates Inflammation in Both RAW264.7 Macrophages and a Mouse Model of Colitis
作者:
Guo, Tianyi;Lin, Qinlu;Li, Xinhua;Nie, Ying;Wang, Long;...
期刊:
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY ,2017年65(18):3647-3658 ISSN:0021-8561
通讯作者:
Luo, Feijun
作者机构:
[Wang, Long; Hu, Tao; Luo, Feijun; Guo, Ting; Guo, Tianyi; Shi, Limin; Nie, Ying; Xu, Wei; Lin, Qinlu] Cent South Univ Forestry & Technol, Coll Food Sci & Engn, Natl Engn Lab Rice & Byprod, Lab Mol Nutr, Changsha 410004, Hunan, Peoples R China.;[Li, Xinhua] Cent S Univ, Xiangya Hosp, Dept Gastroenterol, Changsha 410008, Hunan, Peoples R China.;[Luo, Feijun] Cent South Univ Forestry & Technol, Coll Food Sci & Technol, Lab Mol Nutr, 498 Shaoshan Rd, Changsha 410004, Hunan, Peoples R China.
通讯机构:
[Luo, Feijun] C;Cent South Univ Forestry & Technol, Coll Food Sci & Technol, Lab Mol Nutr, 498 Shaoshan Rd, Changsha 410004, Hunan, Peoples R China.
关键词:
octacosanol;colitis;inflammation factor;MAPK;NF-kappa B;AP-1
摘要:
Octacosanol has multiple biological functions. In this study, the anti-inflammatory effect and molecular mechanism of octacosanol were evaluated by using dextran sulfate sodium (DSS)-induced ulcerative colitis model in mice and lipopolysaccharide (LPS)-stimulated mouse macrophage RAW264.7 cells. The colitis mouse model was induced by 3.0% DSS in 8-week ICR mice and octacosanol orally administered with 100 mg/kg/day. The results showed that octacosanol significantly improved the health status of mice and reduced DSS-induced pathological damage in the colonic tissues. Octacosanol obviously inhibited the mRNA and protein expression levels of pro-inflammatory factors of colonic tissues. In vitro, octacosanol administration significantly reduced the expression of mRNA or protein of pro-inflammatory cytokines and the phosphorylation of c-Jun N-terminal kinase and p38, and it also partly prevented LPS-induced translocations of NF-κB and AP-1. Octacosanol has anti-inflammatory effect, and its molecular mechanism may be involved in downregulating the expression of inflammatory factors and blocking of MAPK/NF-κB/AP-1 signaling pathway. ©2017 American Chemical Society.
语种:
英文
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发芽糙米膳食纤维制备及其降血脂活性研究
作者:
袁列江;付湘晋;李忠海;林亲录
期刊:
粮食与油脂 ,2016年29(5):51-53 ISSN:1008-9578
作者机构:
稻谷及副产物深加工国家工程实验室,中南林业科技大学,湖南长沙 410004;湖南省产商品质量监督检验所,湖南长沙 410007
关键词:
发芽糙米;膳食纤维;降血脂
摘要:
发芽糙米(PGBR)能显著改善高脂血症,其膳食纤维(DF)可能是主要活性成分之一。采用酶法制备了发芽糙米膳食纤维(PGBR–DF),测定了PGBR–DF的组成,并研究了PGBR–DF的功能特性及降血脂活性。PGBR–DF得率为61.5%,可溶性DF含量为26.4%。与米糠DF相比, PGBR–DF持水(5.96 g/g)、持油力(5.47 g/g)更高;吸附胆酸钠能力更强,特别是可溶性PGBR–DF胆汁酸钠吸附量达0.034 g/g,普通米糠DF仅为0.018 g/g。PGBR-DF能显著改善高脂小鼠的胆固醇(TC)、甘油三酯(TG)、高密度脂蛋白胆固醇(HDL-C)、低密度脂蛋白胆固醇(LDL-C)指标(ρ<0.05);特别是高剂量(10%)PGBR–DF可使高脂鼠的TC、TG指标恢复正常,与正常对照无显著差异(ρ<0.05)。
语种:
中文
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燕麦葡聚糖的生理功能研究进展
作者:
刘博;林亲录;罗非君
期刊:
粮食与油脂 ,2016年(2):1-5 ISSN:1008-9578
作者机构:
中南林业科技大学食品科学与工程学院,食品分子营养学实验室,湖南长沙 410004
关键词:
燕麦葡聚糖;降低血脂;糖尿病;肿瘤;抗炎;增强免疫
摘要:
燕麦是一种公认的健康食品,其中的主要功能性营养成分燕麦葡聚糖主要存在于燕麦麸皮中。燕麦葡聚糖具有降脂、降糖、抗肿瘤以及提高免疫力等多种生物学功能,随着研究的不断深入,其作用的分子机理越来越明晰。综述了近年来燕麦葡聚糖各项生理功能的研究及分子机理研究的新进展,并从分子结构、黏度、分子量以及加工方法等多个方面讨论燕麦葡聚糖对生理功能的不同影响。
语种:
中文
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籼米淀粉酶法制备低聚异麦芽糖液化工艺研究
作者:
蔡勇建;吴晓娟;符琼;林亲录;吴伟
期刊:
粮食与油脂 ,2016年(1):21-24 ISSN:1008-9578
作者机构:
中南林业科技大学食品科学与工程学院;[吴晓娟] 湖南粮食集团有限责任公司;[吴伟; 林亲录; 符琼; 蔡勇建] 中南林业科技大学
关键词:
籼米淀粉;低聚异麦芽糖(IMO);液化;葡萄糖值(DE)
摘要:
以碎籼米碱法提取籼米淀粉为原料,用耐高温α–淀粉酶液化制备低聚异麦芽糖(IMO)。选取适宜的葡萄糖值(DE)为指标,采用单因素试验和正交试验优化液化时间、液化温度、籼米淀粉乳浓度及耐高温α–淀粉酶用量对液化工艺的影响。结果表明,液化的最佳工艺为液化时间12 min、液化温度95℃、籼米淀粉乳浓度30%、耐高温α–淀粉酶用量20 U/g淀粉,此时所得籼米淀粉液化液DE值均在最适DE值12%左右。
语种:
中文
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米糠油不饱和脂肪酸对HepG2细胞增殖的影响
作者:
梁盈;刘颖;鲁倩;吴伟;高宇;...
期刊:
中国粮油学报 ,2016年31(6):98-102 ISSN:1003-0174
通讯作者:
Lin, Q.
作者机构:
[梁盈; 刘颖; 鲁倩; 吴伟; 高宇; 田明慧; 林亲录] 中南林业科技大学, 稻谷及副产物深加工国家工程实验室, 长沙, 410004
通讯机构:
National Engineering Laboratory for Rice and By-product Deep Processing, Central South University of Forestry & Technology, Changsha, China
关键词:
米糠油;不饱和脂肪酸;肝癌细胞;增殖抑制
摘要:
采用MTT比色法研究米糠油不饱和脂肪酸对HepG2细胞生长的抑制作用。结果表明:米糠油不饱和脂肪酸在一定浓度范围内对肝癌细胞有明显抑制作用,当米糠油和亚麻酸浓度达到0.15 mmol/L、油酸0.2 mmol/L、亚油酸0.08 mmol/L以上时,抑制作用明显。细胞周期检测结果显示米糠油不饱和脂肪酸处理肝癌细胞后G2期细胞含量下降,发生了明显的S期阻滞。光镜观察结果显示,肝癌细胞呈多边形,轮廓清晰, 核仁2~5个,细胞增殖旺盛,贴壁牢固,胞间连接紧密;而经米糠油不饱和脂肪酸处理后的肝癌细胞明显收缩变圆,胞体变小,细胞间隙增大,胞核模糊不清,部分细胞出现脱落,核仁外溢,说明米糠油不饱和脂肪酸体外对HepG2有显著的增殖抑制作用。
语种:
中文
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Effects of sterilization conditions and milk protein composition on the rheological and whipping properties of whipping cream
作者:
Long, Zhao;Zhao, Mouming;Sun-Waterhouse, Dongxiao;Lin, Qinlu;Zhao, Qiangzhong*
期刊:
Food Hydrocolloids ,2016年52:11-18 ISSN:0268-005X
通讯作者:
Zhao, Qiangzhong
作者机构:
[Long, Zhao; Zhao, Qiangzhong; Sun-Waterhouse, Dongxiao; Zhao, Mouming] S China Univ Technol, Coll Light Ind & Food Sci, Guangzhou 510640, Guangdong, Peoples R China.;[Long, Zhao; Lin, Qinlu] Cent South Univ Forestry & Technol, Coll Food Sci & Engn, Changsha 410004, Hunan, Peoples R China.;[Lin, Qinlu] Univ Auckland, Sch Chem Sci, Auckland 1, New Zealand.
通讯机构:
[Zhao, Qiangzhong] S;S China Univ Technol, Coll Light Ind & Food Sci, Guangzhou 510640, Guangdong, Peoples R China.
关键词:
Rheological properties;Sodium caseinate;Sterilization conditions;Whey protein incorporation;Whipping cream
摘要:
This paper investigates the impact of substituting 25% sodium caseinate with whey protein concentrate on the properties of whipping creams subjected to boiling sterilization (100 °C for 30 min), autoclaving (115 °C for 20 min or 121 °C for 15 min), or ultra-high-temperature sterilization (139 °C for 7s). Results showed that the interactions induced by the heat treatments among milk proteins, and among the milk proteins, oil droplets and/or polysaccharides accounted for the changes in physical properties of whipping creams. Higher sterilization intensity led to emulsions with larger droplet sizes and denser network structure, causing higher viscosity and a more solid-like structure. Both partial substitution with whey protein concentrate and an increase of heating intensity influenced the whipping properties of cream negatively, but the former caused less negative effect and could reduce fat coalescence. © 2015 Elsevier Ltd.
语种:
英文
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基于建构主义的“油脂工艺学”实验教学改革初探
作者:
吴伟;吴晓娟;林亲录;周文化
期刊:
农产品加工 ,2016年(3):75-77 ISSN:1671-9646
作者机构:
中南林业科技大学食品科学与工程学院,湖南长沙,410004
关键词:
建构主义;“油脂工艺学”实验;教学改革
摘要:
"油脂工艺学"实验是高等院校粮食工程专业学生的一门必修课。为了提高"油脂工艺学"实验教学质量,在分析"油脂工艺学"实验教学存在问题的基础上,应用建构主义理论,从教学内容、教学方法和考核方式等方面对"油脂工艺学"实验进行改革。
语种:
中文
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提取方法对脱脂薏米蛋白功能特性的影响
作者:
侯俐南;丁玉琴;杨永桢;林亲录
期刊:
粮食与油脂 ,2016年29(10):28-31 ISSN:1008-9578
作者机构:
中南林业科技大学稻谷及副产物深加工国家工程实验室;[杨永桢] 南昌陆军学院;[侯俐南; 林亲录; 丁玉琴] 中南林业科技大学
关键词:
薏米蛋白;提取工艺;功能特性
摘要:
以脱脂薏米为研究对象,采用碱法和酶法(蛋白酶和淀粉酶)提取薏米蛋白,并比较3种提取方法对薏米蛋白的功能特性(溶解性、持水性、持油性、乳化性及乳化稳定性、起泡性及起泡稳定性)的影响。结果表明,采用碱法、蛋白酶法和淀粉酶法提取的薏米蛋白的纯度分别为71.05%、86.66%、38.13%。在pH 9.0时,蛋白酶提蛋白的溶解性最大,为86.04%。温度为40℃时,碱法提蛋白的溶解性最大,为79.5%。蛋白酶法提取的薏米蛋白的乳化性、持水性优于碱法和淀粉酶提取的。
语种:
中文
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Acetylated starch nanocrystals: Preparation and antitumor drug delivery study
作者:
Xiao, Huaxi;Yang, Tao;Lin, Qinlu* ;Liu, Gao-Qiang* ;Zhang, Lin;...
期刊:
International Journal of Biological Macromolecules ,2016年89:456-464 ISSN:0141-8130
通讯作者:
Lin, Qinlu;Liu, Gao-Qiang
作者机构:
[Yang, Tao; Xiao, Huaxi; Liu, Gao-Qiang; Zhang, Lin; Lin, Qinlu; Chen, Yuejiao] Cent South Univ Forestry & Technol, Natl Engn Lab Rice & Prod Further Proc, Changsha 410004, Hunan, Peoples R China.;[Yu, Fengxiang] Hunan Biol Electromech Polytech, Dept Food Sci & Technol, Changsha 410000, Hunan, Peoples R China.;[Lin, Qinlu; Liu, GQ] 498 Southern Shaoshan Rd, Changsha 410004, Hunan, Peoples R China.
通讯机构:
[Lin, QL; Liu, GQ] 4;498 Southern Shaoshan Rd, Changsha 410004, Hunan, Peoples R China.
关键词:
Broken rice;Acetylated starch nanoparticles;Drug delivery
摘要:
In this study, we developed a new nanoparticulate system for acetylated starch nanocrystals (ASN) using broken rice. ASN with different degrees of substitution (DS) of 0.04, 0.08 and 0.14 were prepared using acetic anhydride as acetylating agent through reaction with starch nanocrystals (SN). The resulting ASN were investigated for the capability to load and release doxorubicin hydrochloride (DOX), and the antitumor activities of DOX-loaded SN and DOX-loaded ASN were evaluated as potential drug delivery systems for cancer therapy. Cellular uptake and cytotoxicity of nanocrystals and the DOX-loaded nanocrystals were investigated using fluorescence microscopy and a 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide) (MTT) assay. Compared with acetylated starches (AS) and native starches (NS), ASN with DS 0.14 loaded up to 6.07% of DOX with a higher loading efficiency of 91.1% and had steadier drug-release rates. Toxicity analysis using the rat hepatocytes model suggested that ASN was biocompatible and could be used for drug delivery. Furthermore, ASN were taken up by cancer cells in vitro and significantly enhanced the cytotoxicity of DOX against HeLa human cervical carcinoma cells. The IC50 value of DOX-loaded ASN-DS 0.14 was 3.8 mu g/mL for 24 h of treatment, which was significantly lower than that of free DOX (21 mu g/mL). These results indicate that the prepared ASN using broken rice is a promising vehicle for the controlled delivery of DOX for cancer therapy. (C) 2016 Elsevier B.V. All rights reserved.
语种:
英文
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半干法磨粉中润米时间对鲜湿米粉的影响
作者:
刘也嘉;林利忠;林亲录
期刊:
现代食品科技 ,2016年32(4):161-165 ISSN:1673-9078
通讯作者:
Lin, Q.-L.
作者机构:
中南林业科技大学食品科学与工程学院,湖南长沙410004;金健米业股份有限公司,湖南常德415001;中南林业科技大学食品科学与工程学院,湖南长沙,410004;[刘也嘉; 林亲录; 林利忠] 中南林业科技大学
通讯机构:
Faculty of Food Science and Engineering Central South University of Forestry & Technology, Changsha, China
关键词:
润米时间;半干法磨粉;粉质特性;蒸煮损失;感官评价
摘要:
为考察半干法磨粉过程中润米时间对大米粉粉质特性及鲜米粉质量的影响,本研究选用了不同润米时间条件下的大米原料进行半干法磨粉并制备鲜米粉。以可以实现半干法磨粉的24 h润米时间作为阳性对照,分析和比较不同润米时间的大米粉粒径分布、破损淀粉含量、糊化特性等粉质特性以及鲜米粉的蒸煮损失、感官评价等制品品质特性,以确定获得同样效果的最短润米时间。研究结果显示:润米6 h后进行半干法磨粉可以获得与24 h润米时间同样的大米粉粒度分布、破损淀粉含量、最高粘度和最低粘度等粘度特性。用此大米粉制备的鲜湿米粉产品,获得了理想的蒸煮损失率和可接受的感官评分值。以上结果表明,润米6 h是获得如润米24 h同样的大米粉及鲜湿米粉品质特征的理想润米时间。
语种:
中文
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