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Chinese Journal of Oceanology and Limnology 2014年第5期32卷 1000-1008页

作者：彭士明岳彦峰高权新施兆鸿尹飞王建钢 East China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences

Abstract A 60-day feeding experiment was conducted to investigate the influence of dietary omega-3 long-chain polyunsaturated fatty acids （n-3 LC-PUFA） on growth, nutritional composition and immune function of marine fish Sebastiscus marmoratus. Five diets containing 3.6, 10.2, 18.2, 26.5, or 37.0 g/kg n-3 LC-PUFA were prepared. The results reveal significant influences of dietary n-3 LC-PUFA on the final weight, weight gain, specific growth rate, feed conversion ratio, and condition factor. As dietary n-3 LC- PUFA increased, weight gain and specific growth rate increased and were significantly higher in groups fed 18.2, 26.5 and 37.0 g/kgthan in groups fed 3.6 and 10.2 g/kg （P〈0.05）; there was no significant difference between groups fed 18.2, 26.5, or 37.0 g/kg （P〉0.05）. With increasing dietary n-3 LC-PUFA, eicosapentaenoic acid and docosahexenoic acid content in muscle and liver increased significantly, immunoglobulin class M content gradually increased from 9.1 to 14.8 Ixg/L, and lysozyme activity content increased from 1 355 to 2 268 U/mL. Broken line model analysis according to weight gain indicated that a dietary n-3 LC-PUFA level of 18.2 g/kg is essential for normal growth at a fat level of 125 g/kg. Therefore, appropriate dietary n-3 LC-PUFA not only promote growth and improve the n-3 LC-PUFA content, but also enhance immune function in S. marmoratus.

关键词： Sebastiscus marmoratus n-3 LC-PUFA growth nutritional composition immune function

The nutritional composition and digestion of plants foraged by red deer(Cervus elaphus xanthopygus) in northeast China

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Journal of Forestry Research 2018年第3期29卷 840-847页

作者： Yuan Feng Yanze Yu Linqiang Zhong Weiqi Zhang Minghai Zhang College of Wildlife Resources Northeast Forestry University

We studied species of plants foraged by red deer in the Muling forest region of northeastern China during January 2014 and 2015. We focused on nutritional composition, energy content, and the digestibility of these plants. Crude protein content varied by plant *** crude protein content was 7.5 ± 1.7% of dry matter, ranging from 4.5 to 10.3%. Crude lipid content did not vary by species and averaged 7 ± 1.5%(range5.4–9.8%). Non-fiber carbohydrate(NFC) and neutral detergent fiber(NDF) content varied broadly with average values being 20.1 ± 4.8%(range 13.5–28.8%) and64.7 ± 5.9%(range 53.5–71.8%), respectively. Energy content ranged from 16.7 to 19.7 k J/g. Average dry matter digestibility(DMD) was 46.1 ± 4.8%, with a range from38.7 to 54.6%. Only three plants, Saussurea manshurica,Aralia elata and Equisetum hyemale exhibited DMD [ 50%. NFC content explained most of the variation in energy content(r = 0.451). In contrast, energy content was inversely related to NDF(r =-0.443). There was no correlation between crude protein, crude lipid, and energy content(r= 0.004, r=-0.190). S. manshurica,A. elata and E. hyemale had higher NFC and lower NDF content. Thus, these species offered the greatest nutritional value for wintering red deer in the study area. Along with high CP and NFC content, Taxus cuspidate also had high lignin content, and was thus, considered a good forage species for red deer.

关键词： Dry matter digestibility nutritional composition Red deer Winter diets

Roots and rhizomes of wild Asparagus:nutritional composition,bioactivity and nanoencapsulation of the most potent extract

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Food Bioscience 2022年第1期45卷 349-360页

作者： Khaoula Adouni Ana Júlio Celestino Santos-Buelga Ana M.Gonzalez-Paramas Patrícia Filipe Patricia Rijo Sofia A.Costa Lima Salette Reis Angela Fernandes Isabel C.F.R.Ferreira Virginia Fernandez-Ruiz Patricia Morales Guido Flamini Lotfi Achour Pedro Fonte Laboratoire de Recherche“Bioressources:Biologie Integrative&Valorisation” Institut Superieur de Biotechnologie de MonastirAvenue Tahar HaddedBP 74Universite de Monastir5000MonastirTunisia CBIOS-Research Center for Biosciences&Health Technologies Universidade Lusofona de Humanidades e TecnologiasCampo Grande 3761749-024LisbonPortugal Department of Biomedical Sciences University of Alcal´aCtra.Madrid-Barcelona Km.33.60028871Alcala de HenaresMadridSpain Grupo de Investigacion en Polifenoles(GIP-USAL) Facultad de FarmaciaUniversidad de SalamancaCampus Miguel de UnamunoE-37007SalamancaSpain Research Institute for Medicines(iMed.ULisboa) Faculty of PharmacyUniversidade de LisboaAv.Professor Gama Pinto1649-003LisboaPortugal LAQV REQUIMTEDepartment of Chemical Sciences–Applied Chemistry LabFaculty of Pharmacy10 University of PortoRua Jorge de Viterbo Ferreira 2284050-313PortoPortugal Centro de Investigacao de Montanha(CIMO) Instituto Politecnico de BragancaCampus de Santa Apolonia5300-253BragancaPortugal Department of Nutrition and Food Science Faculty of PharmacyComplutense University of Madrid(UCM)Plaza Ramon y Cajal s/n28040MadridSpain Dipartimento di Farmacia University of Pisavia Bonanno 656126PisaItaly Centro Interdipartimentale di Ricerca“Nutraceutica e Alimentazione per la Salute”University of Pisa Via del Borghetto 8056124PisaItaly Center for Marine Sciences(CCMar) University of AlgarveGambelas Campus8005-139FaroPortugal Department of Chemistry and Pharmacy Faculty of Sciences and TechnologyUniversity of AlgarveGambelas Campus8005-139FaroPortugal iBB-Institute for Bioengineering and Biosciences Department of BioengineeringInstituto Superior TecnicoUniversidade de Lisboa1049-001LisboaPortugal Associate Laboratory i4HB—Institute for Health and Bioeconomy at Instituto Superior Tecnico Universidade de LisboaAv.Rovisco Pais1049-001LisboaPortugal

The nutritional composition and bioactive properties of roots and rhizomes of Asparagus stipularis were *** activity of extracts obtained by infusion was evaluated using free radicals scavenging and reducing power *** liver primary cell was used to check the hepatotoxicity of *** revealed that Asparagus samples are likely a source of nutrients,such as dietary fibre and essential fatty ***-DAD-ESI/MS characterization of infusions allowed the identification and quantitation of 7 phenolic compounds,all hydroxycinnamoyl derivatives,with caffeic acid as the most *** infusion contained the highest amounts of these *** also exhibited the highest antioxidant activity in all assays,with EC_(50) values of 0.44±0.01,0.98±0.03 and 0.64±0.01 mg/mL for DPPH,ABTS and FRAP assays,respectively,with no toxicity towards PLP2 primary cell cultures(GI_(50)>400μg/mL).PLGA nanoparticles loaded with root extract were prepared using solvent-evaporation double emulsion *** size was about 260 nm and a polydispersity index around 0.1,with a zeta potential of about-36 mV,as well as a good encapsulation efficiency of approximately 83%.Their morphology was analysed by SEM and spherical polymeric nanoparticles with a smooth surface were *** and DSC were also performed,which allowed corroborating the efficacy of the encapsulation and to confirm the production of a stable and robust system to load Asparagus *** developed nanoparticles are expected to be used as delivery systems for bioactive compounds of *** and they could be used as an innovative dietary supplement.

关键词： Asparagus stipularis nutritional composition Antioxidant activity Nanoparticles PLGA

nutritional composition and Topoisomerase Inhibitor Activity of Ethnomedicinal Marine Mollusk Nerita albicilla

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Journal of Food Science and Engineering 2012年第10期2卷 550-556页

作者： Linawati Hardjito Dani Sjafardan Royani Joko Santoso Department of Aquatic Product Technology Faculty of Fisheries and Marine Science Bogor Agricultural University Bogor16680 Indonesia Politeknik Perikanan Negeri Tual Maluku Tenggara Indonesia

DNA topoisomerases （topo） I and II are molecular targets of several potent anticancer agents. Thus, inhibitors of these enzymes are potential candidates for anticancer development. Traditionally, Nerita albicilla had been used in Kei Island, Southern Maluku, Indonesia to treat liver disease including cancer. The paper reports on the chemical composition ofNerita albicilla and its topo I inhibitor ofhexane, ethyl acetate and methanol extracts. Topoisomerase-I inhibitor activity was determined using the method reported by TopoGEN. The proximate analysis described that Nerita albicilla dried powder contained 12.45% ± 0.05% moisture; 9.17% ± 0.03% ash; 62.05% ± 0.10% protein; 5.58% ± 0.08% fat; 6.60% ± 0.02% crude fiber and 4.15% ± 0.24% carbohydrate （by difference）. Furthermore, the protein consisted of 11 essential amino acids and six non-essential amino acids. It contained significant amount of branched-chain amino acids （BCAA） valine, leucine, isoleucine （a total of 187.8 mg g-1 protein） and lower content of aromatic amino acids phenylalanine, tyrosine and histidine （a total of 111.26 mg .g-1 protein）. The protein score was 92.2. The yield of hexane, ethyl acetate and methanol extracts ofNerita albicilla were 2.05% ± 0.05%, 1.56% ± 0.06% and 6.99% ± 0.14%, respectively. All extracts showed topoisomerase-I inhibitor activities. Minimum inhibitory concentration （MIC） of methanol extract was 2.50 ug mL-1. Chemical screening of the extracts showed that they contained steroidal and alkaloid compounds. The investigation revealed that Nerita albicilla contains active compounds that could be potential for nutraceutical or pharmaceutical development.

关键词： Nerita albicilla nutritional composition topoisomerase-I inhibitor.

Sensory Characteristics, nutritional composition, and Quality of Eggs from Different Chickens

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Open Journal of Animal Sciences 2022年第4期12卷 591-615页

作者： Atsbaha Hailemariam Wondmeneh Esatu Solomon Abegaz Mengistu Urge Getnet Assefa Tadelle Dessie Ethiopia Agricultural Research Institute Mekhoni Agricultural Research Center Mekhoni Ethiopia International Livestock Research Institute Addis Ababa Ethiopia Ethiopia Agricultural Research Institute Debrezeit Agricultural Research Center Bishoftu Ethiopia Haramaya University School of Animal and Range Sciences Dire Dawa Ethiopia Ethiopian Institute of Agricultural Research Addis Ababa Ethiopia

The present study evaluated the sensory, composition, and quality of eggs from Cosmopolitan (C), Improved Horro (H), ♂ Improved Horro * Cosmopolitan ♀ (HC), ♂ Cosmopolitan * Improved Horro ♀ (CH), Indigenous(L), and Koekoek (KK) genotypes. A completely randomized design was used in the study. A total of 108 (18/genotype), 180 (30/genotype), and 90 (15/genotype) eggs were used for the sensory, composition, and egg quality tests, respectively. All data were analyzed following the GLM model using SAS software. The boiled and scrambled eggs from L, H, and C were (P ≤ 0.001) preferred followed by CH, HC, and KK. Results showed that KK, HC, CH, and C eggs were higher in moisture, crude fat, crude ash, and crude fiber, but these traits were found lower in H and L genotypes. A significantly highest crude protein was observed in L (21.19 ± 0.19) genotype, with higher in H (20.62 ± 0.26), intermediate in HC (19.96 ± 0.29), C (19.85 ± 0.10), and CH (19.40 ± 0.37), whereas the eggs from KK genotype had the lowest crude protein content (18.69 ± 0.20). The egg quality was (P = 0.001 - 0.01) affected across traits except for eggshell indices (P > 0.05). The genotypes with a negative significant correlation with crude protein had a positive significant correlation with almost all composition and egg external quality traits. The genotypes with positive significant correlations of egg weight had positive significant correlations with most internal egg quality traits except that of yolk weight ratio, yolk albumen ratio, and yolk color. Conclusively: the eggs of L, H, and C genotypes were best favored followed by CH and C, but the KK genotype was the least favored, and these differences were deemed due to genetic variations, and interventions. Furthermore, the eggs laid from genotypes with deep yellow yolk color might be the most nutritious. It could also necessitate future breeding and dietary studies.

关键词： Chicken Sensory Characteristics nutritional composition Egg Quality Correlation

nutritional compositions of various potato noodles:Comparative analysis

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International Journal of Agricultural and Biological Engineering 2017年第1期10卷 218-225页

作者： Xu Fen Hu Honghai Dai Xiaofeng Liu Qiannan Huang Yanjie Zhang Hong Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-products ProcessingMinistry of AgricultureBeijing 100193China College of Staple Food Technology Institute of Food Science and TechnologyChinese Academy of Agricultural SciencesHarbin 151900China

In this study,three kinds of noodles,wheat,Shepody potato and Atlantic potato noodles,were produced with blended powder consisting of wheat flour and certain amounts of various potato *** order to investigate the effects of potato flour on the nutritional characteristics of noodles,the nutrient compositions of four types of noodles were analyzed:fresh noodle,dried noodle,fresh noodle after boiling,and dried noodle after *** showed that the contents of protein,crude fiber,total ash,reducing sugar,vitamin B1,vitamin B2,vitamin B3,vitamin C,most mineral elements,dietary fiber,and amino acids in potato noodles were higher than those in wheat ***,drying and boiling could decrease the contents of vitamin B1,vitamin B3,and mineral elements in noodles,but the nutrient contents in potato noodles remained higher than those in wheat *** comprehensive nutritional values of noodles were evaluated using the index of nutritional quality,the results showed that the nutritional value of Shepody potato noodles was the highest,followed by that of Atlantic potato noodles and then wheat noodles.

关键词： potato noodles nutritional composition nutritional value

Exploring nutritional compositions,Volatile Compounds,Health Benefits,Emerging Processing Technologies,and Potential Food Products of Glutinous Rice:A Review

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Rice science 2024年第3期31卷 251-268页

作者： Maimunah Mohd ALI Norhashila HASHIM Department of Food Sciences Faculty of Science and TechnologyUniversiti Kebangsaan MalaysiaBangi 43600SelangorMalaysia Department of Biological and Agricultural Engineering Faculty of EngineeringUniversiti Putra MalaysiaSerdang 43400SelangorMalaysia SMART Farming Technology Research Centre Faculty of EngineeringUniversiti Putra MalaysiaUPM Serdang 43400SelangorMalaysia Innovation Center for Confectionary Technology(MANIS) Faculty of Science and TechnologyUniversiti Kebangsaan MalaysiaUKM Bangi 43600Selangor Darul EhsanMalaysia

Glutinous rice(Oryza sativa ***)stands out as one of the most popular rice varieties globally,amidst thousands of rice *** increasing popularity is attributed to its rich nutritional compositions and health *** review aims to summarize the nutritional compositions,volatile compounds,and health benefits of glutinous ***,in-depth studies are necessary to explore the utilization of glutinous rice in enhancing processing technologies and developing new food *** rice has been shown to possess numerous health benefits,including antioxidant activity,bioactive compounds,anti-cancer properties,anti-inflammatory effects,anti-diabetic potential,and cholesterol-lowering *** its nutritional compositions,the major volatile compounds identified in glutinous rice could serve as a functional food for human *** processing technologies related to glutinous rice are elaborated to improve the latest developments for incorporating them into various food products.

关键词： glutinous rice health benefit volatile compound nutritional composition processing technology

Aquafeed fermentation improves dietary nutritional quality and benefits feeding behavior,meat flavor,and intestinal microbiota of Chinese mitten crab(Eriocheir sinensis)

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Animal Nutrition 2023年第3期14卷 1-19页

作者： Weibo Jiang Xiaoyan Jia Ningjun Xie Chuang Wen Shuo Ma Guangzhen Jiang Xiangfei Li Cheng Chi Dingdong Zhang Wenbin Liu Key Laboratory of Aquatic Nutrition and Feed Science of Jiangsu Province College of Animal Science and TechnologyNanjing Agricultural UniversityNanjing 210095China

Normally,proper fermentation can be an efficient and widely used method to improve feed quality in animal rearing;however,the studies on crustaceans,especially Eriocheir sinensis,remain *** study aimed to investigate whether feed fermentation could meliorate dietary nutritional value and benefit *** ***,non-fermented feed(NFD)and fermented feed(FD)were produced and assessed,***,the“Y”maze feed choice behavior test(180 times;30 times,6 rounds)was conducted to assess the attractiveness of these 2 feeds for ***,a total of 80 crabs(44.10±0.80 g)were randomly assigned into 2 groups with 4 replicates,and fed the experimental diets for 8 weeks to evaluate the effects of each feed on growth,antioxidant capacity,meat flavor,and intestinal *** this study,FD showed higher levels of crude protein(Pnutritional factors(agglutinin,trypsin inhibitor,glycinin,andβ-conglycinin)(Pcomposition of intestinal *** functional prediction of microbial communities showed that crabs fed FD had a better microecological environment in the *** conclusion,the fermentation of aquafeed could be an effective approach to enhance feed quality and therefore benefit *** rearing.

关键词： Fermentation feed Feed attraction Meat flavor Intestinal microflora nutritional composition Eriocheir sinensis

Pond culture of seaweed Sargassum hemiphyllum in southern China

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Chinese Journal of Oceanology and Limnology 2013年第2期31卷 300-305页

作者：于宗赫胡超群孙红岩李海鹏彭鹏飞 Key Laboratory of Marine Bio-resources Sustainable Utilization(LMB) Key Laboratory of Applied Marine Biology of Guangdong Province and the Chinese Academy of Sciences(LAMB)South China Sea Institute of OceanologyChinese Academy of Sciences

The seaweed Sargassum hemiphyllum is widely distributed throughout the coastal waters of Asia and has high commercial value. In recent years, its natural biomass has declined due to over-exploitation and environmental pollution. To seek for a feasible way to culture this seaweed efficiently, we designed a simple long-line system in a shrimp pond for the culture during winter, and the growth and nutritional composition of the seaweed were examined. Results show that the cul^re system was durable and flexible allowing S. hemiphyllum to grow vertically offthe muddy bottom of the pond. Although the length of pond- cultured S. hemiphyllum was inhibited by water depth, the weight-specific growth rate （（1.65±0.17）%/d） was nearly three times higher than that of wild plants （（0.62±0.19）%/d）. The crude protein （6.92%±0.88%） and ash content （21.52%±0.07%） of the pond-cultured seaweed were significantly lower than those of the wild plants （9.38%±-0.43% and 26.93%±0.07%, respectively）; however, crude fat （1.01%±0.04%） was significantly higher than that of the wild plants （0.87%±0.02%）. In addition, the nutritional composition of both pond-cultured and wild S. hemiphyllum was comparable to or even higher than those of other common seaweeds being used as food and/or aquaculture fodder. Future studies shall be focused on the impact of environmental parameters on its growth and nutritional composition.

关键词： Sargassum hemiphyllum growth nutritional composition aquaculture

A critical review on phytochemical profile and health promoting effects of mung bean (Vigna radiata)

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Food Science and Human Wellness 2018年第1期7卷 11-33页

作者： Kumar Ganesan Baojun Xu Food Science and Technology Program Beijing Normal University–Hong Kong Baptist University United International CollegeZhuhai519085

The seeds and sprouts of mung bean are very common cruise in *** showed that bioactive compounds in mung bean have emerged as an increasing scientific interest due to their role in the prevention of degenerative *** data of in vitro,in vivo and clinical studies of mung bean and its impact on human health were collected from a library database and electronic ***,phytochemical and pharmacological information was gathered and *** studies have been demonstrated,showing the enhancement of metabolites in mung bean during the sprouting process,which possesses various health benefiting bioactive *** compounds have been frequently attributed to their antioxidant,anti-diabetic,antimicrobial,anti-hyperlipidemic and antihypertensive effect,anti-inflammatory,and anticancer,anti-tumor and anti-mutagenic *** this critical review,we aimed to study the insight of the nutritional compositions,phytochemistry,and healthpromoting effects of mung bean and its *** various curative potential of mung bean provides successive preclinical outcomes in the field of drug discovery and this review strongly recommends that mung bean is an excellent nutritive legume,which modulates or prevents chronic degenerative diseases.

关键词： Mung bean nutritional composition Phytochemistry Health promoting effects