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High Fischer ratio oligopeptides in food:sources,functions and application prospects

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Journal of Future Foods 2024年第2期4卷 128-134页

作者： Zhen Wang Xinrui Zhang Luyang Wang Xingqi Ou jihong huang State Key Laboratory of Crop Stress Adaptation and Improvement College of AgricultureHenan UniversityKaifeng 475004China Food Laboratory of Zhongyuan Luohe 462300China College of Life Science and Technology Henan Institute of Science and TechnologyXinxiang 453003China College of Biological Engineering Henan University of TechnologyZhengzhou 450001China School of Food and Pharmacy Xuchang UniversityXuchang 461000China

High Fischer ratio oligopeptides(HFROs)are a group of oligopeptides containing high levels of branched-chain amino acids(BCAA)and low levels of aromatic amino acids(AAA).HFROs have received a lot of attention as they are believed to have significant physiological activities,including antioxidant,liver damage repair,anti-fatigue,anti-tumor and energy supply to the *** are available from a wide range of sources and both plant and animal proteins can be used to prepare HFROs but the physiological tolerability and rejection of special populations needs to be *** hydrolysis is the most common method for the preparation of HFROs,but optimization of the separation and purification process is still needed in the *** caused by disruptions in the balance of BCAA and AAA in the blood,such as hepatic encephalopathy,can be treated by supplementing HFROs with drugs or *** addition,HFROs are able to reduce fatigue feedback and assist in the treatment of phenylketonuria at the molecular nutrient *** aim of this review is to review recent research on HFROs and provide new perspectives on the high value use of crops and the development of novel functional and special medical purpose foods.

关键词： Fischer ratio Oligopeptides Amino acids5- Hydroxytryptamine Phenylketonuria

Multi-protective effects of wheat embryo globulin on D-gal-induced aging mice

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Food Science and Human Wellness 2023年第4期12卷 1300-1308页

作者： Aimei Liao Xing Lyu Jiarui Ma Yinchen Hou Ming Hui Na Liu Yi Zhao Yixiang Cui jihong huang College of Biological Engineering Henan University of TechnologyLuoyang 471000China Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat Luoyang 471000China Zhengzhou Synear Food Co. Ltd.Zhengzhou 450000China School of Food and Pharmacy Xuchang UniversityXuchang 461000China

Wheat embryo globulin(WEG)has been proven to possess multiple biological activities,including antioxidative properties,immunomodulatory,and so *** mouse model were established by subcutaneous injection of D-galactose(D-gal),and the effects of WEG on learning,memory,and antioxidant capacity in aging mice were explored through behavioural tests and antioxidant enzyme activities *** with the Model group,WEG improved the percentage of the platform quadrant,increased the number of crossing platforms,and enhanced the identification *** also increased total antioxidant capacity(T-AOC),superoxide dismutase(SOD),and glutathione peroxidase(GSH-Px)activities in the liver and brains of aging mice,and reduced malondialdehyde(MDA)*** observations indicated that WEG protected against damage to brain in D-gal-induced aging *** results effectively revealed that WEG not only improved the abilities of learning and memory,and the cognitive impairment,but also delayed the aging process of the D-gal-induced mice.

关键词： Wheat embryo globulin Antioxidant activity D-galactose Superoxide dismutase Glutathione peroxidase

Novel heating technologies to improve fermentation efficiency and quality in wheat products:A short review

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Grain & Oil Science and Technology 2021年第2期4卷 81-87页

作者： Zhen Wang jihong huang Sen Ma Xiaoxi Wang Binghua Sun Fengcheng Wang Li Li Qingdan Bao College of Food Science and Engineering Henan University of TechnologyZhengshou 450001China

Identifying novel processing methods is an important research direction in the field of food *** flour products have been popular all over the world for a long time because of their unique flavor and *** for yeast or sourdough,the accurate temperature control is essential for the fermentation *** novel heating methods have shown potential in the processing of fermented flour *** heating(MWH),radiofrequency heating(RFH),and ohmic heating(OH)are undoubtedly the most promising heating *** affects the fermentation time of the dough by affecting the water molecules in the dough,and may also improve the fermentation quality of wholewheat flour *** contributes to the control of harmful substances in the fermentation process and has shown potential for the production of sourdough *** has superiority in accurately controlling the temperature,enzymes,microorganisms,*** the fermentation process,and it is beneficial to shortening the fermentation *** have applied these heating methods with different properties to different *** article summarized the application and potential of these three novel heating methods in the production of fermented flour *** application scenarios and parameter settings of novel heating technologies in dough fermentation process need further *** is reasonable to believe that novel heating methods can become an important tool to improve the efficiency of dough fermentation and the quality of fermented dough in the future.

关键词： Microwave heating Radiofrequency heating Ohmic heating Novel heating technology of fermentation

Effects of insoluble dietary fiber from wheat bran on noodle quality

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Grain & Oil Science and Technology 2021年第1期4卷 1-9页

作者： Mengxu Lei jihong huang Xiaoling Tian Peng Zhou Qi Zhu Limin Li Li Li Sen Ma Xiaoxi Wang College of Food Science and Engineering Henan University of TechnologyZhengzhou 450001China College of Biological Engineering Henan University of TechnologyZhengzhou 450001China

Benefiting from its favorable effects in promoting intestinal peristalsis,increasing satiety and reducing postprandial blood sugar,wheat bran insoluble dietary fiber(IDF)could be added to noodles to improve the nutrition value of noodle ***,the addition of IDF usually results in an adverse effect on the quality characteristics of fiber fortified products,leading to unfavorable texture and consumption *** was found that IDF could weaken dough characteristics,thereby causing the quality deterioration of noodles,but the mechanism is unclear as *** study aimed to investigate the effects of different amounts of IDF on the texture quality and cooking quality of *** water distribution,rheological properties,pasting properties and cooking properties of the noodles were determined by low-field nuclear magnetic resonance(LF-NMR),dynamic rheometer,and rapid *** results of the LF-NMR showed that the increased IDF in the noodles resulted in a contraction of relaxation time and an increase in the proportion of loosely bound *** a high amount of IDF,the water absorption and tensile distance of the noodles significantly decreased and the cooking loss rate increased,with a downward trend in peak viscosity,final viscosity and setback ***,IDF could improve the storage modulus and loss modulus of sheeted dough and enhance the texture of ***,the correlations between IDF addition amounts and rheological properties as well as cooking properties were analyzed,and the results confirmed that noodles with the IDF amount of 2%–4%had higher nutrition and *** study provides the basis for future development and improvement of IDF-enriched health foods.

关键词： Wheat bran Dietary fiber Water distribution Rheological properties IDF noodles

Production of a novel non-toxicγ-PGA/casein composite hydrogel using MTG and optimization by response surface methodology

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Grain & Oil Science and Technology 2021年第2期4卷 71-80页

作者： Xin Wang Chenchen Gou Chunyuan Gao Yazhen Song Jinming Zhang Dandan Zhai Yawei Zhao jihong huang Ming Hui College of Biological Engineering Henan University of TechnologyZhengshou 450001China

Theγ-PGA-based food hydrogel exhibits good biodegradability and biocompatibility,and is non-toxic to *** this study,a novel hydrogel(γ-PGA/casein composite hydrogel)was prepared by combining casein with y-PGA separated from natto using microbial transglutaminase(MTG)as the *** effects of the MTG mass concentration,gelation time,crosslinking temperature,pH,and the mass ratio of y-PGA to casein on the crosslinking ratio of y-PGA and swelling ratio of theγ-PGA/casein hydrogel were ***,the synthesis conditions were optimized by response surface methodology to optimize three important factors,*** temperature,pH and the mass ratio of y-PGA to *** results of single factor experiments showed that the MTG mass concentration and crosslinking time had little impacts on the crosslinking ratio of y-PGA and the swelling ratio;the preferred MTG mass concentration,crosslinking time,temperature and pH were selected as 0.3%,7 h,40℃and 7.5;and the preferred mass ratio ofγ-PGA to casein was 0.1 for the crosslinking ratio ofγ-PGA and 0.2 for the swelling *** response surface experiment results showed that the optimum crosslinking temperature,pH and the mass ratio of y-PGA to casein ratio were 42.4℃,7.33,and 0.18,*** these optimum conditions,the predicted crosslinking ratio of y-PGA and swelling ratio reached 90.35%and 112.07%,which were highly consistent with the experimental values(88.00%and 115.87%).Theγ-PGA/casein composite hydrogel developed in this study shows promising application potential in food industry,biomedical field,and cosmetic industry.

关键词： Hydrogel synthesis MTG cross-linking y-PGA Casein Composite hydrogel

Software Engineering in the Application of Virtual Instrument-Based Dynamics Testing System for UAV

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通讯和计算机（中英文版） 2013年第7期10卷 926-932页

作者： Jing huang jihong Zhu Xiaming Yuan Department of Computer Science and Technology Tsinghua University Beijing 100084 China

Monitoring of Cerebral Oxygenation by Near-infrared Spectroscopy during Cardiopulmonary Bypass in Infants

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工程科学（英文版） 2006年第3期4卷 11-16,28页

作者： Su Zhaokang huang jihong Wang Shunmin Department of Pediatric Thoracic and Cardiovascular Surgery Shanghai Children＇s Medical Center Shanghai Jiaotong University Medical College Shanghai 200127

Objective: To evaluate the use of near-infrared spectroscopy for monitoring cerebral oxygenation under different cardiopulmonary bypass models. Method: Twenty-four patients with ventricular septal defect and pulmonary hypertension undergoing open-heart surgery were assigned eight each to three groups, with respect to different cardiopulmonary bypass models: moderate hypothermia cardiopulmonary bypass, deep hypothermia low flow and deep hypothermia circulatory arrest. For each patient, cerebral oxygenation with near-infrared spectroscopy were monitored and the relative concentration changes in cerebral oxygenated hemoglobin, deoxygenated hemoglobin and oxidized cytochrome aa3 were calculated. Electroencephalography, biochemical indicators such as neuron-specific enolase and lactate, and performed correlation analyses for near-infrared spectroscopy data and biochemical indicators were also measured. Results: Near-infrared spectroscopy data and biochemical indicators for moderate hypothermia cardiopulmonary bypass and deep hypothermia low flow group showed no correlation. For deep hypothermia circulatory arrest group, oxygenated hemoglobin signal declined to a plateau （nadir） during the circulatory arrest period. The duration from reaching nadir until reperfusion “oxygenated hemoglobin signal nadir-time", and the minimum values of oxygenated hemoglobin, and oxidized cytochrome aa3 were closely correlated with increasing neuron-specific enolase and lactate. And, all patients whose oxygenated hemoglobin signal nadir-time was less than 35 min were free from behavioral evidence of brain injury. Conclusion: Near-infrared spectroscopy data including oxygenated hemoglobin signal nadir-time and the minimum of oxygenated hemoglobin and oxidized cytochrome aa3 showed strong correlation with other cerebral function assessment for deep hypothermia circulatory arrest. Oxygenated hemoglobin signal nadir-time determined by near-infrared spectroscopy can be useful in predicting the sa

关键词：新生儿近红外分光学低温心肺分流术深低温低流动性深低温循环骤停氧络血红蛋白

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杂剧元代分折论

学术研究 2010年第9期 126-132页

作者：黄季鸿东北师范大学文学院

元杂剧体制形式有两种:一分折,一不分折。分折是元杂剧客观存在的体制形式,有曲家著录可证,它是元杂剧的一种楷范样式,即理想化、完善化的元杂剧形式或称谓。不分折是元杂剧的另一种样式,唯一的一部元刻杂剧选本《元刊杂剧三十种》所收... 详细信息

元杂剧体制形式有两种:一分折,一不分折。分折是元杂剧客观存在的体制形式,有曲家著录可证,它是元杂剧的一种楷范样式,即理想化、完善化的元杂剧形式或称谓。不分折是元杂剧的另一种样式,唯一的一部元刻杂剧选本《元刊杂剧三十种》所收杂剧均不分折,不分折形式应是元杂剧原生态样式的体现。

关键词：元杂剧体制分折

Anti-inflammation Activities of Essential Oil and Anti-microbial Activities Of Ethanol Extraction from China's Rosemary

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Agricultural Science & Technology 2015年第5期16卷 1034-1037,1047页

作者： Jingbo ZHOU Ruqiang huang jihong huang Junwei FENG School of Life Science South China Normal University College of Biological Engineering Henan University of Technology

Rosemary(Rosmarius officinalis L.), an endemic plant species in south region of China, is traditionally used as a spice. In this research, the anti-inflammatory activities of essential oil and the antibacterial activities of ethanol extraction were determined, respectively. Results showed that based on the GC-MS analysis there were 35 kinds of active ingredients in the essential oil in totally, mainly including D-limonene(24.158 ml/L), α-Pinene(23.325 ml/L), Camphor(9.855 ml/L),Camphene(7.076 ml/L), Verbenone(6.685 ml/L), Borneol(5.580 ml/L), etc. The LCUV determination indicated that the main components in the ethanol extractionwere rosmarinic acid(3 910 mg/kg) and carnosic acid(2 970 mg/kg). By mice peritoneal macrophage phagocytosis of chicken erythrocytes experiment, the essential oil of rosemary was shown having a significant role in anti-inflammation. And the ethanol extraction had broad-spectrum antibacterial effects, but had no effect on mold by the agar diffusion method of 8 bacteria. As a result, both rosemary essential oil and ethanol extraction had good potential medicinal values.

关键词： China's rosemary Essential oil Extraction Anti-inflammation activity Anti-microbial activity