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Fusarium mycotoxins:The major food contaminants

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mLife 2024年第2期3卷 176-206页

作者： Zheng Qu Xianfeng Ren Zhaolin Du Jie Hou Ye Li Yanpo Yao Yi An Agro‐Environmental Protection institute Ministry of Agriculture and Rural AffairsTianjinChina institute of Quality Standard and Testing Technology for Agro‐products Shandong Academy of Agricultural SciencesJinanChina

Mycotoxins,which are secondary metabolites produced by toxicogenic fungi,are natural food toxins that cause acute and chronic adverse reactions in humans and *** genus Fusarium is one of three major genera of mycotoxin‐producing ***,fumonisins,and zearalenone are the major Fusarium mycotoxins that occur *** mycotoxins have the potential to infiltrate the human food chain via contamination during crop production and food processing,eventually threatening human *** occurrence and development of Fusarium mycotoxin contamination will change with climate change,especially with variations in temperature,precipitation,and carbon dioxide *** address these challenges,researchers have built a series of effective models to forecast the occurrence of Fusarium mycotoxins and provide guidance for crop *** mycotoxins frequently exist in food products at extremely low levels,thus necessitating the development of highly sensitive and reliable detection *** successful detection methods have been developed to meet the requirements of various situations,and an increasing number of methods are moving toward highthroughput *** Fusarium mycotoxins cannot be completely eliminated,numerous agronomic,chemical,physical,and biological methods can lower Fusarium mycotoxin contamination to safe levels during the preharvest and postharvest *** theoretical innovations and technological advances have the potential to facilitate the development of comprehensive strategies for effectively managing Fusarium mycotoxin contamination in the future.

关键词： climate change Fusarium mycotoxin management strategy mycotoxin detection

Comparative Analysis of Reaction to Fire and Flammability of Hemp Shives Insulation Boards with Incorporated Microencapsulated Phase Change Materials

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Journal of Renewable Materials 2024年第3期12卷 603-613页

作者： Inga Zotova Edgars Kirilovs Laura Ziemele institute of Architecture and Design Riga Technical UniversityRigaLV-1048Latvia Forest and Wood products research and Development institute JelgavaLV-3001Latvia

Nowadays buildings contain innovative materials,materials from local resources,production surpluses and rapidly renewable natural *** Change Materials(PCM)are one such group of novel materials which reduce building energy *** the wider availability of microencapsulated PCM,there is an opportunity to develop a new type of insulating materials,combinate PCM with traditional insulation materials for latent heat energy *** materials are typically flammable and are located on the interior wall finishing yet there has been no detailed assessment of their fire *** this research work prototypes of low-density insulating boards for indoor spaces from hemp shives using carbamide resin binder and cold pressing were ***-scale cone calorimeter tests were conducted to evaluate fire risk,with a focus on assessing material flammability properties and the influence of PCM on the *** this research,the amount of smoke,heat release rate,effective heat of combustion,specific extinction coefficient,mass loss,carbon dioxide yield,specific loss factor,ignition time of hemp straws samples and samples of hemp straws with 10%and without PCM admixture were *** is a risk of flammability for PCM and their fire reaction has not been evaluated when incorporating PCM into interior wall finishing *** obtained results can be used by designers to balance the potential energy savings of using PCM with a more complete understanding and predictability of the associated fire risk when using the proposed *** also allows for appropriate risk mitigation strategies.

关键词： Encapsuled phase change material renewable resources reaction to fire flammability

Defatted Hickory Meal Hydrolysate's Impact on Memory Impairment Induced by D-Galactose in Mice

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Food Science and Human Wellness 2024年

作者： Fanping Qin Ruiling Liu Qi Kong Hangjun Chen Xiangjun Fang Huizhi Chen Weijie Wu Haiyan Gao State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products Key Laboratory of Post-Harvest Vegetable Preservation and processing (Co-construction by Ministry and Province) Ministry of agriculture and Rural Affairs Key Laboratory of Light Industry Fruit and Vegetable Preservation and processing institute of Food Science Zhejiang Academy of Agricultural Sciences

Defatted hickory meal (DHM)， a by-product of hickory oil production， is a protein source rich in essential amino acids. In this study， the functional properties of DHM hydrolysate (DHMH) were assessed using in vitro and in vivo assays in context to its antioxidant and memory-enhancing effects. To induce memory impairment， D-galactose (D-gal) was administered to mice at a dose of 120 mg/kg body weight per day， and DHMH was orally administered at doses of 300， 600， and 1000 mg/kg body weight per day for 8 weeks. DHMH treatment led to improved memory performance in D-gal-induced memory-impaired mice， as observed in the Morris water maze test. Furthermore， DHMH mitigated the accumulation of amyloid beta 1-42 triggered by D-gal exposure. Notably， high-dose DHMH significantly reduced the elevation of pro-inflammatory markers， including tumor necrosis factor alpha， interleukin 1β， and interleukin 6. Additionally， DHMH prevented the decline in total superoxide dismutase activity， glutathione peroxidase activity， and glutathione levels， while reducing malondialdehyde content in D-gal-induced mice， indicative of its antioxidant properties. Moreover， DHMH treatment effectively prevented histological alterations in neurons within the hippocampal CA1 area induced by D-gal. Collectively， our findings suggest that DHMH may counteract memory dysfunctions resulting from oxidative stress injury in the brain， positioning it as a potential candidate for use as a functional food.

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The Formation of SO_(2) and Emission Reduction Solutions in the Preparation of a Hydrogenation Catalyst Support

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China Petroleum processing & Petrochemical Technology 2024年第1期26卷 98-106页

作者： Hu Anpeng Wang Zhen Yang Qinghe Hu Dawei Gong Yu Jia Yanzi Dai Qiaoling Pu Ning SINOPEC research institute of Petroleum processing Beijing 100083China Zibo Qimao Catalyst Co. Ltd.Zibo 255400China

The key reason for SO_(2) formation during the production of a residue hydrogenation catalyst support was identified and subsequent emission reduction solutions were then investigated and verified *** results demonstrated that carbon-containing organic materials,including sesbania powder and cellulose,did not completely decompose over the temperature range of 350−600℃during the heating stage of the calcination process,but rather underwent a condensation reaction within the same temperature range to form carbon-containing species with a lower ratio of hydrogen to carbon and a higher condensation degree,which promoted the decomposition of sulfate to form SO_(2).Systematic experimental work revealed that three different measures,i.e.,applying the staged calcination method,reducing the heating rate,and increasing the air flow rate,during the calcination process could all achieve the effect of reducing SO_(2) emissions.

关键词： alumina sesbania powder cellulose sulfur dioxide

Combined Promoting Effects of Specific Organic Functional Groups and Alumina Surface Characteristics for the Design of a Highly Efficient NiMo/Al_(2)O_(3) Hydrodesulfurization Catalyst

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China Petroleum processing & Petrochemical Technology 2024年第1期26卷 1-11页

作者： Li Huifeng Li Mingfeng Zhang Le Wang Wei Nie Hong National Energy R&D Center of Petroleum Refining Technology SINOPEC Research Institute of Petroleum Processing Co.Ltd.Beijing 100083China

To prepare a highly efficient NiMo/Al_(2)O_(3) hydrodesulfurization catalyst,the combined effects of specific organic functional groups and alumina surface characteristics were ***,the correlation between the surface characteristics of four different alumina and the existing Mo species states was *** was found that the Mo equilibrium adsorption capacity can be used as a specific descriptor to quantitatively evaluate the changes in surface characteristics of different alumina.A lower Mo equilibrium adsorption capacity for alumina means weaker metal-support interaction and the loaded Mo species are easier to transform into ***,the Mo-O-Al bonds still exist at the metal-support *** introduction of cationic surfactant hecadecyl trimethyl ammonium bromide(CTAB)can further improve Mo species dispersion through electrostatic attraction with Mo anions and interaction of its alkyl chain with the alumina surface;meanwhile,the introduction of ethylenediamine tetraacetic acid(EDTA)can complex with Ni ions to enhance the Ni-promoting effect on ***,the NiMo catalyst designed using alumina with lower Mo equilibrium adsorption capacity and the simultaneous addition of EDTA and CTAB exhibits the highest hydrodesulfurization activity for 4,6-dimethyl dibenzothiophene because of its proper metal-support interaction and more well-dispersed Ni-Mo-S active phases.

关键词： alumina Mo equilibrium adsorption capacity organic functional groups metal-support interaction hydrodesulfurization

Carbon-based supports for the electrocatalysis under industrially relevant conditions

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Science China Chemistry 2024年第4期67卷 1051-1055页

作者： Xue Yang Xianrui Gu Yang Song Guolin Hou Cheng Wang Lichen Liu Wei Lin Center for Renewable Energy SINOPEC Research Institute of Petroleum ProcessingBeijing 100083China Engineering research Center of Advanced Rare Earth Materials Department of ChemistryTsinghua UniversityBeijing 100084China

1 *** materials are ideal catalyst supports for functional metal components due to their appropriate physicochemical characteristics,such as high surface areas,tunable pore structures,variable morphologies and versatile surface properties based on chemical modifications,low cost and facile preparations from diverse precursors[1,2].

关键词： versatile facile supports

Extraction,chemical components,bioactive functions and adulteration identification of walnut oils:A review

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Grain & Oil Science and Technology 2024年第1期7卷 30-41页

作者： Yuan Gao Jia Hu Xia Su Qi Li Caihong Su Yongling Li Gaiqin Ma Siyu Zhang Xiuzhu Yu Engineering research Center of Grain and Oil Functionalized processing College of Food Science and EngineeringNorthwest A&F UniversityShaanxi 712100China Animal products and Animal Medicine Feed Quality Inspection Center Hebei 050041China

Walnut oil is a functional wood oil known to researchers that may potentially be a large source of Chinese edible *** are various extraction methods for walnut oil,including traditional(pressing,solvent-and enzymeassisted extraction)and novel methods(microwave,ultrasound,supercritical CO_(2),subcritical and other extraction technologies).Walnut oil is rich in nutrients,including phytosterols,tocopherols,polyphenols,squalene and *** provides many health benefits,such as antioxidant,antitumor,anti-inflammatory,antidiabetic and lipid metabolism-related *** addition,the authentication of walnut oil has received much research *** present review provides detailed research on walnut oil extraction,composition,health benefits and adulteration identification *** path toward further walnut oil improvement in the context of the market value of walnut oil is also discussed.

关键词： Extraction technology Chemical composition Bioactive Authentication

Elucidation of potential relationship between endogenous proteases and key flavor substances in dry-cured pork coppa

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Food Science and Human Wellness 2024年第4期13卷 2152-2160页

作者： Mingming Li Qiujin Zhu Chao Qu Xiaohui Gong Yunhan Zhang Xin Zhang Shouwei Wang China Meat research Center Beijing 100068China Guizhou Provincial Key Laboratory of Agricultural and Animal products Storage and processing School of Liquor&Food EngineeringGuizhou UniversityGuiyang 550025China Beijing Academy of Food Sciences Beijing 100068China

Dry-cured meat products are considerably popular around the world due to unique *** is one of the enzymatic reactions from which flavor substances are derived,which is affected by endogenous *** purpose aimed to reveal the potential relationship between endogenous proteases and key flavor substances in dry-cured pork coppa in this *** dynamic changes of endogenous proteases activity,free amino acids,and volatiles during dry-cured pork coppa processing were *** results showed that 5 kinds of free amino acids,Glu,Lys,Val,Ala,and Leu,were identified as significant contributors to ***,key volatiles,such as hexanal,nonanal,octanal,benzaldehyde,3-methyl butanoic acid,2-methyl propanoic acid,and ethyl octanoate,greatly contributed to the flavor characteristics of dry-cured pork *** partial correlation analysis was performed to better elucidate the relationship among *** results revealed that close relationship between endogenous proteases and key *** not only significantly affected the accumulation of key active-amino acids,but also affected the accumulation of ethyl octanoate,2,3-pentanedione,and 2,3-octanedione by regulating the accumulation of octanoic acid and *** addition,cathepsin B and D,DPP II,DPP IV and RAP notably affected accumulation of hexanal.

关键词： Dry-cured pork coppa Endogenous proteases Proteolysis Key taste-active amino acids Volatile compounds

Role of the Alleviating Aβ Toxicity in the Anti-AD Effect of Brown Wolfberry

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Food Science and Human Wellness 2024年

作者： Miaosi Zhang Rui Liu Ran Yang Jilite Wang Xiaozhi Liu Baorui Li Ye Zhang Hao Wang State Key Laboratory of Food Nutrition and Safety Tianjin University of Science and Technology (TUST) Department of agriculture Hetao College Tianjin Key Laboratory of Epigenetic for Organ Development of Preterm Infants Tianjin Fifth Central Hospital High Altitude Characteristic Medical research institute Huangnan Tibetan Autonomous Prefecture People's Hospital institute of Food & Nutrition Science and Technology Shandong Academy of Agricultural Sciences/Key Laboratory of Agro-products processing Technology of Shandong Province/Key Laboratory of Novel Food Resources processing Ministry of agriculture and Rural Affairs/Shandong Engineering research Center of Food for Special Medical Purpose

Wolfberry (Lycium barbarum L.) is a medicinal herb with anti-aging and neuroprotective effects. The purpose of this study was to explore the enhanced neuroprotective effects of wolfberry water extract (RW)， and brown wolfberry water extract (BBW). The reduced percentage of reducing sugar in BBW was shown to be 62.8%， 64.3%， 39.8%， and 11.6% for glucose， fructose， maltose， and lactose compared to those of RW， as well as free amino acids. And the contents of total phenols and total flavonoids were increased by 62.0% and 33.1%. Melanoidins (1% ± 0.05%) were first isolated from BBW. RW and BBW increased anti-stress abilities (oxidative stress: 24.2% vs 35.7%， and heat stress: 10.9% vs 19.1%) while decreasing the ROS levels in vivo. RW and BBW reduced the rate of paralysis and odor cognitive deficits. At the same time， RW and BBW reduced the number of fluorescent spots of Aβ::GFP. The RW and BBW activated autophagy by upregulating the gene levels (bec-1， lgg-1， lgg-2， unc-51， vps-34， atg-5， atg-18， and sqst-1). Additionally， BBW promoted the nuclear-cytoplasmic ratio of DAF-16::GFP and fluorescence intensity of SOD-3::GFP by 39.4 fold and 1.16 fold. This study laid a new insight for exploring the Maillard reaction in improving the anti-AD activity of wolfberry.

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