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Expression of interleukin 6 in brain and colon of rats with TNBS-induced colitis

World Journal of Gastroenterology 2010年第18期16卷 2252-2259页

作者： Wang, Kai Yuan, Chuan-Ping Wang, Wei Yang, Zhan-Qing Cui, Wei Mu, Lian-Zhi Yue, Zhan-Peng Yin, Xiu-Ling Hu, Zhong-Ming Liu, Ju-Xiong Jilin univ Coll Anim Sci & Vet Med Jilin Prov Key Lab Anim Embryo Engn Changchun 130062 Jilin Province Peoples R China univ Hebei No Dept Vet Med Zhangjiakou 075029 Hebei Province Peoples R China Acad Mil Med sci Beijing 100071 Peoples R China

AIM:To characterise expression of interleukin 6(IL-6),a potent proinflammatory cytokine,in the occurrence and development of inflammatory bowel disease(IBD) and investigate its effect on neuroimmunomodulation and immune homeostasis ***:In this study,rats with colitis induced by trinitrobenzene sulfonic acid(TNBS) were sacrificed on days 3,7,14,21 and 28 after *** the controls,the TNBS was just replaced by equivalent amount of phosphate buffered solution(PBS,0.01 mol/L).IL-6 mRNA expression in brain and colon tissues in each phase was evaluated by real-time reverse transcriptionpolymerase chain reaction,and cellular localisation and protein level of IL-6 was determined by ***:At day 7,mRNA expression of IL-6 was significantly higher in the colon and brain of IBD rats than that of the *** protein level was also significantly higher in colon,hypothalamus and cerebral cortex of IBD rats compared with the *** there are similar temporal trends in IL-6 mRNA expression and protein levels in all positions with a persistent increase to a peak at day 7,followed by a decline and gradual return to normal ***:These results revealed that changes in IL-6 expression in brain and colon tissues occur in different phases of ***,we propose that the nerve centre regulates and controls the occurrence and development of IBD via IL-6.

关键词： Inflammatory bowel disease Interleukin 6 Neuroimmunomodulation Real-time transcription-polymerase chain reaction Immunohistochemistry

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Preserving mandarin quality during ambient storage using edible coatings of pregelatinized corn starch Pickering emulsions and essential oil

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FOOD BIOsciENCE 2023年第3期53卷 1920-1930页

作者： Wigati, Laras Putri Wardana, Ata Aditya Jothi, Jakia Sultana Leonard, Sergio Van, Tran Thi Yan, Xirui Tanaka, Fumina Tanaka, Fumihiko Kyushu univ Grad Sch Bioresource & Bioenvironm Sci 744 MotookaNishi Ku Fukuoka Fukuoka 8190395 Japan Bina Nusantara univ Fac Engn Dept Food Technol Jakarta 11480 Indonesia Kyushu univ Fac Agr 744 MotookaNishi Ku Fukuoka Fukuoka 8190395 Japan chattogram vet & anim sci univ Dept Food Proc & Engn Chattogram 4225 Bangladesh Kyushu univ Sch Agr 744 MotookaNishi Ku Fukuoka Fukuoka 8190395 Japan Vietnam Inst Agr Engn & Postharvest Technol Dept Res Preservat Technol Agr Prod Hanoi 10000 Vietnam

Fruit stored in poor conditions undergo biochemical degradations that impact fruit physical qualities, such color and firmness, and reduce beneficial nutritional content including vitamins, flavonoids, phenols, and antioxi-dants. This study investigated the impact of a postharvest treatment of mandarins with edible coatings to prevent biochemical degradations and minimize color changes. The edible coating evaluated in this study is a composite of pregelatinized corn starch (PS), with a cellulose nano fiber (CF) Pickering emulsifier, and is enriched with basil essential oil (EO). The results of varying each parameter were then analyzed by the Technique for Order of Preference by Similarity to Ideal Solution (TOPSIS) method to identify the best-performing edible coating. Using this method, the leading edible coating was identified as PS5EO3 formulized from 5% pregelatinized corn starch, 3% basil essential oil and 0.5% cellulose nanofiber, with a ranking of 0.721 based on quality content, and 0.676 based on percentage change in nutrients after the 12 days of storage at 25 degrees C. Mandarins coated with PS5EO3 significantly suppressed quality losses, and achieving the lowest losses of citric acid (10.45%), while maintaining color stability in terms of color density (14.97%) and percent polymer color (78.14%).

关键词： Biochemicals Color stability Edible coating Mandarin orange Storage

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5-Formylcytosine: a new epigenetic player

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SIGNAL TRANSDUCTION AND TARGETED THERAPY 2024年第1期9卷 295页

作者： Kumar, Dharmendra Hyder, Iqbal Kues, Wilfried A. ICAR Cent Inst Res Buffaloes Anim Physiol & Reprod Div Hisar Haryana India Sri Venkaetswara vet univ NTR Coll Vet Sci Gannavaram India Fed Res Inst anim Hlth Friedrich Loeffler Inst Biotechnol Stem Cell Unit Neustadt Germany

In a landmark study published in Cell,Parasyraki et *** a functional role of 5-formylcytosine(5fC)as an epigenetic mark during zygotic/embryonic genome activation(ZGA)in Xenopus and murine embryos that is spatially associated with RNA polymerase III(Pol III)transcription.1 ZGA(or maternal to embryonic transition)is the unique phase of embryonic development when the maternal genome of the oocyte is reprogrammed to an embryonic gene expression.

关键词： expression. epigenetic al.

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Nuclear transfer using nonquiescent adult fibroblasts from a bovine ear

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Chinese science Bulletin 1999年第21期44卷 1971-1974页

作者： Jilong Liu Minkang Wang Li Lian Jinsong Li Shaorong Gao Zhiming Han Qingyuan Sun Xiangfen Song Dongmei Zhang Yihai Li et al. Chinese Acad sci Inst Zool State Key Lab Reprod Biol Beijing 100080 Peoples R China Yunnan Educ Coll Kunming 650223 Peoples R China Yangzhou univ Coll Vet Sci & Anim Husb Yangzhou 225009 Peoples R China Beijing Normal univ Dept Biol Beijing 100875 Peoples R China Tianjin Inst anim Husb & vet sci Tianjin 300112 Peoples R China

The natural reproduction of mammal is sexual reproduction, which needs fertilization involving sperm and oocyte. Nuclear transfer provided an asexual reproduction method for mammal. Donor cells used in previous experiments of nuclear transfer were mostly from undif-ferentiated or non-terminally differentiated cells, such as embryonic or fetal cells. However, since Wilmut et al. obtained a viable lamb by transfer of an adult sheep somatic cell into

关键词： nonquiescent phase adult cattle fibroblast nuclear transfer.

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Influence of high voltage static electric field on ultra-weak chemiluminescence of sheep semen

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Chinese science Bulletin 1998年第4期43卷 305-308页

作者： Huang Zhenyong Gao Shaorong Zhang Zhongcheng China Agr univ Coll Anim Sci & Technol Beijing 100094 Peoples R China

Ultra_weak chemiluminescence sent forth by animals’ organs, tissures and cell organs is discussed. It is indicated that if the ultra_weak chemiluminescence of an animal is high, its metabolism is exuberant, and its pregnant rate is high. A study of the influence of ligh voltage static electric field on the luminescence of sheep sperm is carried out.

关键词： sheep semen high voltage static electric field ultra_weak chemiluminescence.

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Relative efficiency of marker assisted selection when marker and QTL are incom-pletely linked

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Chinese science Bulletin 2001年第24期46卷 2058-2063页

作者： Liu Huiying Zhang Qin Zhang Yuan China Agr univ Coll Anim Sci & Technol Beijing 100094 Peoples R China

The relative superiority in selection response of two basic marker-assisted selection strategies, marker-assisted BLUP (MBLUP) and two-stage selection, in comparison to standard BLUP was investigated using stochastic simulation of a closed nucleus herd. In marker-assisted BLUP the marker information and the phenotypic information were utilized simultaneously for selecting parental animals, whereas in two-stage selection they were utilized separately in two stages. Different heritabilities and QTL sizes were considered in the simulation. The QTL was assumed to be referred only via flanking markers, which were incompletely linked to the QTL. It was shown that both MBLUP and two-stage selection increased the QTL response but decreased the polygenic response. When the heritability was low or the QTL effect was large MBLUP was superior to standard BLUP by up to 5% with respect to total genetic response. While the two-stage selection did not show any superiority although it gave extremely large increase in

关键词： marker-assisted BLUP two-stage selection simulation.

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Prediction of the intramuscular fat content of pork cuts by improved U2-Net model and clustering algorithm

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FOOD BIOsciENCE 2023年第3期53卷 3136-3147页

作者： Liu, Hu Zhan, Wei Du, Zhiqiang Xiong, Mengyuan Han, Tao Wang, Peiwen Li, Weihao Sun, Yong Yangtze univ Sch Comp Sci Jingzhou 434023 Peoples R China Yangtze univ Sch Anim Sci Jingzhou 434025 Peoples R China

The intramuscular fat content is an essential indicator of pork quality, directly affecting sensory quality and consumers' willingness to buy. Traditional testing methods are subjective and destructive, their assessment is scored by trained assessors according to a marbling scale, but the human sensory evaluation has great subjectivity and randomness. Nowadays, there are more methods to predict the intramuscular fat content of livestock meat using computer vision techniques. However, the complex background of the image makes it difficult to segment the target and background. This study proposes a method based on semantic segmentation networks and machine learning algorithms to detect the intramuscular fat content of multi-part pork cuts. The images of five different pork cuts (belly, loin, collar, ham, and hock) are used as experimental data in the study, the results show that the method proposed in this paper can objectively detect the intramuscular fat content of pork and the average accuracy of prediction can reach 93.28%. This new information method can be used to assess the quality of pork in markets and food processing plants, enabling processors and consumers to distinguish pork cuts with different fat content. It improves the quality of pork to meet the needs of the food processing industry.

关键词： Multi-part pork cuts Predicting pork intramuscular fat Semantic segmentation Machine learning

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Incorporation of soy protein isolate and egg-white protein to improve nutritional value and hardness of gelatin gels for the elderly

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FOOD BIOsciENCE 2023年第3期53卷 3021-3028页

作者： Noh, Sin-Woo Song, Dong-Heon Yang, Na-Eun Kim, Hyun-Wook Gyeongsang Natl univ Dept Anim Sci & Biotechnol Jinju 52725 South Korea Gyeongsang Natl univ Dept GreenBio Sci Jinju 52725 South Korea

This study aimed to determine the effects of globular proteins (soy protein isolate and egg-white protein) incorporation on the physicochemical properties of gelatin gels for the elderly. Stepwise gelation was considered through primarily heat-induced gelation of the globular proteins and following cold-set gelation of gelatin during cooling. Control gelatin gel was prepared with porcine skin gelatin at 6% (w/v) concentration. For mixed gelatin gels (treatment), two different mixing ratios (gelatin:globular protein) were considered as 1:1 and 1:2, respectively, by replacing the portion of porcine skin gelatin powder with the two globular proteins. Similar processing yield was found (p>0.05), but there was the small numerical difference in protein content (6.21-6.47 g/100 g) between treatments (p<0.05). At 1:2 mixing ratio, the content of essential amino acids was significantly higher than that of control. Moreover, incorporating soy protein isolate and egg-white protein at the 1:2 mixing ratio could noticeably reduce the hardness of gelatin gels (p<0.05). Results for the thermal properties, X-ray diffraction, and microstructure indicated that gelatin might be predominantly contributed to forming the microstructure of mixed gelatin gels. Taken together, the mixed gelatin gels at 1:2 mixing ratio could achieve the both protein content (over 6 g/100 g) and hardness (gums intake level, below 20,000 N/m(2)) criteria of the Korean Industrial Standard for elderly foods. Therefore, the stepwise incorporation technique of globular proteins could be useful to manufacture a gelatin gel with high-essential amino acids and a soft texture for the elderly.

关键词： Elderly food Gelatin Protein gel Protein-protein interaction X-ray diffraction

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Characterization and comparison of structure, thermal and functional characteristics of various commercial pea proteins

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FOOD BIOsciENCE 2023年第3期53卷 2189-2199页

作者： Sun, Hong Sun, Jialu Dou, Nianxu Li, Jinzhe Hussain, Muhammad Altaf Ma, Jiage Hou, Juncai Northeast Agr univ Coll Food Sci Key Lab Dairy Sci Minist Educ Harbin 150030 Peoples R China Heilongjiang Green Food sci Res Inst Harbin 150028 Peoples R China Northeast Agr univ Coll Econ & Management Harbin 150030 Peoples R China Lasbela univ Agr Water & Marine sci Uthal Fac Vet & Anim Sci Balochistan 90150 Pakistan 600 Changjiang Rd Harbin Peoples R China

Pea protein (PP) presents an attractive raw material for its excellent nutritional value and functional properties. Nevertheless, data of nutritional composition, structure and functional properties of various commercial PPs remain scarce. The purpose of this work is to comprehensively analyze and compare the composition, structural, thermal and functional characteristics of eight commercially available PPs from multiple batches and sources. Specifically, the contents of total, soluble and non-denatured protein of eight PP samples were in the range of 76%-85%, 57%-61% and 0.8%-7.0%, respectively. Additionally, the total contents of amino acids and hydro-philic amino acids of PP-IV sample were significantly higher than that of PP-I, PP-V, PP-VI and PP-VII (P C, which was higher than that of other PPs. Furthermore, the solubility and emulsion stability of PP-III and PP-IV were significantly higher than other six PPs (P < 0.05). PP-IV also had higher significant foaming capacity and foaming stability than other seven samples (P < 0.05). Moreover, principal component analysis indicated that the total score of PP-IV was the highest among the eight PPs. This study is helpful to comprehensively evaluate the quality characteristics of PPs and provide theoretical reference for the industrial production of PP products with multifunctional characteristics.

关键词： Commercial pea protein Structure Thermal characteristics Functional properties

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Comparative analysis of fat digestion characteristics in sow milk and piglet formulas based on dynamic in vitro gastrointestinal digestion

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FOOD BIOsciENCE 2023年第3期53卷 2585-2594页

作者： Ren, Cuirong Jin, Jun Zhao, Shiwei Zhang, Yanbing Jin, Qingzhe Wang, Xingguo Jiangnan univ Collaborat Innovat Ctr Food Safety & Qual Control Sch Food Sci & Technol State Key Lab Food Sci & Resources Wuxi 214122 Peoples R China HuaNong Lipid Nutr Technol Co Ltd Shandong Prov Binzhou 256600 Peoples R China Shenyang Agr univ Coll Anim Sci & Vet Med Shenyang 110866 Peoples R China

Piglet formula is an important substitute for piglets when sow milk is unavailable. Triacylglycerols (TAGs) are the major components of sow milk and formulas. Lipolysis of TAGs in sow milk and five piglet formulas, mainly PF1 containing high similarity of sow milk fat substitute, PF2 containing coconut oil, and PF3-PF5 containing different amounts of 19.7%similar to 38.5% of medium chain fatty acids, was studied using in vitro dynamic gastrointestinal digestion system of piglets, and to elucidate the mechanism on digestive behaviors affected by different types of fats. The results showed that sow milk exhibited the largest particle size (4.22 mu m) and the lowest absolute zeta-potential (12.8 mV) compared with formulas, contributing to its highest lipolysis degree (60.6%). It was followed by PF1 (56.2%), which had a similar fat composition to sow milk, especially the high content of sn2 C16:0. Similarly, sow milk released the highest level of free fatty acids (56.9%, mainly long-chain species) after digestion, followed by PF1 (54.2%), and the other three formulas (33.8%-50.7%). The releases of diacylglycerides (e.g., L/L, P/L, P/O, O/O, and O/L) and monoacylglyceride-C16:0 were positively correlated with sn-2 C16:0 concentration, and the later will be re-esterified and reutilized for providing energy and essential fatty acids to piglets. It was indicated that the difference of fat digestive behaviors between sow milk and piglet formulas was associated to fat compositions and interfacial properties of their fat droplets. In this regard, digestion of fats for piglet formulas contributes to improving piglet health.

关键词： Sow milk Piglet formula In vitro digestion Lipolysis sn-2 C16 0

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