摘要：
为高效利用冷榨花生粕优质蛋白质资源、减少残存油脂对蛋白质精深加工的影响，在综合考虑溶剂安全性和无水乙醇对蛋白质损失率及脱脂率影响的基础上，选择无水乙醇作为脱脂溶剂。在单因素试验基础上利用二次旋转中心组合响应面优化技术考察了脱脂温度（X1）、脱脂时间（X2）和固液比（X3）的影响规律并构建了脱脂工艺二阶多项式非线性回归方程和数值模型。优化分析发现，在脱脂温度59.5℃、脱脂时间108 min 和固液比1∶19的优化条件下脱脂率为92.56％，与模型预测值93.07％接近，偏差为0.55％。研究表明，单因素试验与二次旋转中心组合响应面优化联用能很好地应用于冷榨花生粕脱脂工艺的优化分析。
关键词：
Bone metastasis;Molecular targeted therapy;Osteoblasts;Osteoclasts;Prostate cancer;RANKL
摘要：
Prostate cancer is one of the most common malignancies affecting men worldwide, with bone being the most common site of metastasis in patients that progress beyond organ confinement. Bone metastases are virtually incurable and result in significant disease morbidity and mortality. Bone provides a unique microenvironment whose local interactions with tumor cells offer novel targets for therapeutic interventions. Several attractive molecules or pathways have been identified as new potential therapeutic targets for bone metastases caused by metastatic castration-resistant prostate cancer. In this review, we present the recent advances in molecular targeted therapies for prostate cancer bone metastasis focusing on therapies that target the bone cells and the bone microenvironment. The therapies covered in this review include agents that inhibit bone resorption, agents that stimulate bone formation, and agents that target the bone matrix. Suggestions to devise more effective molecular targeted therapies are proposed. Hopefully, with better understanding of the biology of the disease and the development of more robust targeted therapies, the survival and quality of life of the affected individuals could be significantly improved.
作者机构：
[肖怀秋; 李玉珍] Pharmaceutical and Bioengineering Dept. of Hunan Chemical Indust. and Vocational Technol. College, Zhuzhou 412004, China;[龚春平] Guangdong Foshan Nanhai Hongren Foodstuff Co., Ltd, Fushan 528000, China;[邓靖] College of Packaging and Materials Engineering, Hunan University of Technology, Zhuzhou 412007, China;[杨涛; 林亲录] College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
通讯机构：
Pharmaceutical and Bioengineering Dept. of Hunan Chemical Indust. and Vocational Technol. College, China
关键词：
冷榨花生粕;酶促水解;响应面法;碱性蛋白酶
摘要：
运用了Min Run Equirelicated Res IV析因设计、爬陡坡试验以及中心复合响应面设计对碱性蛋白酶酶解冷榨花生粕蛋白制备活性多肽工艺进行了优化。析因设计结果和显著性分析发现,[E]和[S]为最重要因素(P<0.01),酶解pH和酶解时间为重要因素(P<0.05)。在析因设计、爬陡坡试验设计结果基础上应用中心复合响应面设计对[E](X_1)、[S](X_2)和酶解时间(X_3)进行了响应面优化分析。响应面优化结果表明,在[E]=4 300 U/g[S],[S]=10.0 %,酶解时间为85 min最优条件下,酶解液多肽含量达到最高,为(0.209±0.005)%(n=6),与模型预测值0.207 8%接近,偏差为5.77%。试验表明,酶促水解是制备活性多肽的有效方法。
期刊：
Advance Journal of Food Science and Technology,2013年5(1):57-62 ISSN：2042-4868
作者机构：
National Engineering Laboratory for Rice and Byproduct Process, Department of Food Science and Engineering, Center South University of Forestry and Technology, Changsha, 410004, P. R. China;National Research and Development Center For Egg Processing, Department of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, P. R. China;National Engineering Laboratory for Rice and Byproduct Process, Department of Food Science and Engineering, Center South University of Forestry and Technology, Changsha, 410004, P. R. China,National Research and Development Center For Egg Processing, Depa
关键词：
Antioxidative activity;egg white;egg white protein hydrolysates;hydrolysis
摘要：
Antioxidative activity of protein hydrolysates from egg white hydrolyzed by Pepsin with different Degrees of Hydrolysis (DHs) was investigated. As the DH increased from 6.47 to 18.22%, the antioxidative activity of Egg White Protein Hydrolysates (EWPHs) first increased and then decreased, except for the reducing power of EWPHs. The EWPHs with DH 16.93% showed higher DPPH radical scavenging activity (96.07±3.84%), hydroxyl radical scavenging activity (36.82±1.46%), superoxide anion scavenging activity (67.72±2.51%) and inhibitory activity of tea oil autoxidation (62.68±2.32%) compared to other EWPHs. At DH 18.22%, the EWPHs exhibited the strongest reducing power (0.34±0.014). The results revealed that antioxidative activity of protein hydrolysates from egg white was determined by the DH. According to the experimental results, the EWPHs have potential for use as a natural antioxidant for food preservation.
期刊：
Advance Journal of Food Science and Technology,2013年5(8):1043-1048 ISSN：2042-4868
通讯作者：
Yang, T.
作者机构：
[Feijun Luo; Qinlu Lin; Shuguo Sun; Tao Yang] National Engineering Laboratory for Rice and Byproduct Process, Faculty of Food Science and Engineering, Center South University of Forestry and Technology, Changsha 410004, China;[Junwen Liu] Department of Histology and Embryology, School of Basic Medical Sciences, Central South University, Changsha, Hunan 410013, China;[Shuguo Sun] College of Chemistry and Chemical Engineering, Jishou University, Jishou 416000, China;[Meihu Ma; Shuguo Sun] National Research and Development Center For Egg Processing, College of Food Science and Technology Huazhong Agricultural University, Wuhan 430070, China
通讯机构：
[Yang, T.] N;National Engineering Laboratory for Rice and Byproduct Process, Faculty of Food Science and Engineering, Center South University of Forestry and Technology, China
关键词：
Egg white protein hydrolysates;Emulsifying activity;Hydrolysis;Microwave irradiation;Water absorption ability
作者：
Tao Yang;Shuguo Sun;Qinlu Lin;Meihu Ma;Feijun Luo;...
期刊：
Advance Journal of Food Science and Technology,2013年5(7):936-940 ISSN：2042-4868
通讯作者：
Sun, S.
作者机构：
[Feijun Luo; Qinlu Lin; Tao Yang; Shuguo Sun] National Engineering Laboratory for Rice and Byproduct Process, Faculty of Food Science and Engineering, Center South University of Forestry and Technology, Changsha 410004, China;[Junwen Liu] Department of Histology and Embryology, School of Basic Medical Sciences, Central South University, Changsha, Hunan 410013, China;[Shuguo Sun] College of Chemistry and Chemical Engineering, Jishou University, Jishou 416000, China;[Meihu Ma; Shuguo Sun] National Research and Development Center For Egg Processing, College of Food Science, Technology Huazhong Agricultural University, Wuhan 430070, China
通讯机构：
[Sun, S.] N;National Engineering Laboratory for Rice and Byproduct Process, Faculty of Food Science and Engineering, Center South University of Forestry and Technology, China
关键词：
Antioxidative activity;Egg white;Egg white protein hydrolysates;Microwave irradiation
摘要：
The effects of Conventional Heating (CH) and Microwave Irradiation (MWI) pre-treatment of Egg White Proteins (EWPs) on antioxidative activity of their hydrolysates prepared with pepsin were investigated. MWI pre-treatment of EWPs resulted in a higher degree of hydrolysis (DH) and the highest hydroxyl radical scavenging activity (40.67±1.30%), superoxide anion scavenging activity (75.53±2.79%), inhibitory activity of tea oil autoxidation (67.68±2.50%) and reducing power (0.34±0.01) of Egg White Proteins Hydrolysates (EWPHs) in comparison with CH pre-treatment, although there was no significant difference in DPPH radical scavenging activity between the EWPHs originated from the proteins pre-treated by CH and MWI (p>0.05). According to the experimental results, MWI pre-treatment could improve the antioxidant activities of EWPHs compared with CH treatment.
