检索结果-南通市图书馆

The efficiency and safety evaluation of hemoglobin hydrolysate as a non-heme iron fortifier

在线全文

学校读者我要写书评

暂无评论

food Science and Human Wellness 2024年第2期13卷 999-1010页

作者： Dejiang Xue Shuai Jiang Miao Zhang Kai Shan RenéLametsch Chunbao Li Key Laboratory of Meat Processing and Quality Control Ministry of EducationKey Laboratory of Meat ProcessingMinistry of Agriculture and Rural AffairsJiangsu Collaborative Innovation Center of Meat ProductionProcessing and Quality ControlCollege of Food Science and TechnologyNanjing Agricultural UniversityNanjing 210095China department of food Science University of CopenhagenFrederiksberg C DK-1958Denmark

Hemoglobin hydrolysate is derived from the enzymatic degradation of *** work aimed to evaluate whether hemoglobin hydrolysate promotes the absorption of non-heme iron and the safety of absorbed iron in mice by analyzing the iron binding content,iron circulation,and liver *** found that hemoglobin hydrolysate promoted the absorption of non-heme iron with high efficiency in duodenum by spontaneously binding non-heme iron during digestion,and increased hepatic iron content by up-regulating divalent metal transporter 1,zinc transporter 14,but hepatic iron content only increased at 3 *** iron entered the blood through ferroportin without restriction at 3 weeks,and excessive iron entered the liver and then affected the hepatocyte membranes permeability and lipid synthesis through oxidative *** the prolongation of dietary intervention,the up-regulated hepcidin acted on the ferroportin to restrict excess iron from entering the blood,and then the hepatic homeostasis *** addition,hemoglobin hydrolysate enhanced the hepatic antioxidant *** together,hemoglobin hydrolysate has a strong ability to promote the absorption of non-heme iron in vivo,and the absorbed iron is relatively safe due to the regulation of hepcidin.

关键词： Hemoglo bin hydrolysate Non-heme iron Absorption Liver homeostasis Hepcidin

food nutrition and toxicology targeting on specific organs in the era of single-cell sequencing

在线全文

学校读者我要写书评

暂无评论

food Science and Human Wellness 2024年第1期13卷 75-89页

作者： Xiaofei Wang Xiaowen Cheng Huiling Liu Xiaohuan Mu Hao Zheng National Engineering technology Research Center for Fruit and Vegetable Processing Key Open Laboratory of Fruit and Vegetable ProcessingMinistry of Agriculture and Rural AffairsBeijing Key Laboratory of Food Non-Thermal ProcessingCollege of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijing 100083China

Due to the complex natures of dietary food components,it is difficult to elucidate how the compounds affect host *** food often selectively presents its mechanism of action on different cell types,and participates in the modulation of targeted cells and their microenvironments within ***,the limitations of traditional in vitro assays or in vivo animal experiments cannot comprehensively examine cellular heterogeneity and the tissue-biased ***-cell RNA sequencing(sc RNA-seq)has emerged as an indispensable methodology to decompose tissues into different cell types for the demonstration of transcriptional profiles of individual *** RNA-seq applications has been summarized on three typical organs(brain,liver,kidney),and two representative immune-and tumor related health *** everincreasing role of sc RNA-seq in dietary food research with further improvement can provide sub-cellular information and the coupling between other cellular *** this review,we propose utilizing sc RNAseq to more effectively capture the subtle and complex effects of food chemicals,and how they may lead to health problems at single-cell *** novel technique will be valuable to elucidate the underlying mechanism of both the health benefits of food nutrients and the detrimental consequences food toxicants at the cellular level.

关键词： Dietary food Cellular heterogeneity Single-cell RNA sequencing food nutrients food toxicants

Nano-alumina@cellulose-coated separators with the reinforcedconcrete-like structure for high-safety lithium-ion batteries

在线全文

学校读者我要写书评

暂无评论

Chinese Journal of Chemical Engineering 2024年第4期68卷 83-93页

作者： Zhihao Yang Li Chen Jian Xue Miaomiao Su Fangdan Zhang Liangxin Ding Suqing Wang Haihui Wang Guangdong Provincial Key Lab of Green Chemical product technology School of Chemistry and Chemical EngineeringSouth China University of TechnologyGuangzhou 510640China Beijing Key Laboratory of Membrane Materials and Engineering Department of Chemical EngineeringTsinghua UniversityBeijing 100084China

Separators play a critical role in the safety and performance of lithium-ion ***,commercial polyolefin separators are limited by their poor affinity with electrolytes and low melting *** this work,we constructed a reinforced-concrete-like structure by homogeneously dispersing nano-Al_(2)O_(3) and cellulose on the separators to improve their stability and *** this reinforcedconcrete-like structure,the cellulose is a reinforcing mesh,and the nano-Al_(2)O_(3) acts as concrete to support the *** constructing the reinforced-concrete-like structure,the separators exhibit good stability even at 200℃(thermal shrinkage of 0.3%),enhanced tensile strain(tensile stress of 133.4 MPa and tensile strains of 62%),and better electrolyte wettability(a contact angle of 6.5°).Combining these advantages,the cells with nano-Al_(2)O_(3)@cellulose-coated separators exhibit stable cycling performance and good rate ***,the construction of the reinforced-concretelike structure is a promising technology to promote the application of lithium-ion batteries in extreme environments.

关键词： Alumina Nanomaterials Lithium-ion batteries Membranes Cellulose Reinforced-concrete-like structure

Polysaccharides of Aspergillus cristatus attenuate obesity by regulating gut microbiota and gut microbiota-related metabolites

在线全文

学校读者我要写书评

暂无评论

food Science and Human Wellness 2024年第3期13卷 1513-1530页

作者： Mingzhi Zhu Bohao Shang Fang Zhou Yong Yuan Feiyan Yin Jin Cao Jianan Huang Kunbo Wang Xin Zeng Maiquan Li Zhonghua Liu College of Horticulture Hunan Agricultural UniversityChangsha 410128China College of Life Sciences Huaibei Normal UniversityHuaibei 235000China Hunan Tea Group Co. Ltd.Changsha 410128China School of food Science and technology Hunan Agricultural UniversityChangsha 410128China

Golden-flower fungus,the only dominant microorganism determining the Fu-brick tea quality through fermentation and the important microbe in Liupao tea,is considered a potential probiotic fungus based on its anti-obesity ***,the classification of golden-flower fungi is still controversial;the anti-obesity effect of golden-flower fungus polysaccharides remains *** this study,we identify a golden-flower strain as Aspergillus cristatus based on morphological characteristics and multigene phylogeny analysis,which resolves the controversy of ***,we find *** polysaccharides(ACPS)attenuate obesity in *** modulate gut bacterial *** which Akkermansia,Akkermansia muciniphila,Bacteroides,Romboutsia,Blautia,and Desulfovibrio are considered the core microbes regulated by *** increase fecal total short-chain fatty acid content and serum,hepatic,and fecal total bile acid ***,ACPS-induced gut microbiota alteration plays a causal role in the protection from obesity,according to a fecal transplantation ***,ACPS ameliorate obesity by regulating gut microbiota and gut microbiota-related metabolites.

关键词： Golden-flower fungus Aspergillus cristatus Polysaccharides Obesity Gut microbiota

Exploring Nutritional Compositions,Volatile Compounds,Health Benefits,Emerging Processing Technologies,and Potential food products of Glutinous Rice:A Review

在线全文

学校读者我要写书评

暂无评论

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

Fabrication， characterization， antihypertensive effect and potential mechanisms of a novel angiotensin I-converting enzyme inhibitory peptide derived from garlic by-products

在线全文

学校读者我要写书评

暂无评论

food Science and Human Wellness 2024年

作者： Lu Xiang Zhenjia Zheng Yongqiu Qi Haihua Chen Zhichang Qiu Xuguang Qiao Key Laboratory of food Nutrition and Health in Universities of Shandong， College of food Science and Engineering， Shandong agricultural University College of food Science and Engineering， Qingdao agricultural University department of food Science， University of Massachusetts 102 Holdsworth Way， Amherst， Massachusetts 01003， United States

The valorisation of vegetable by-products is a promising strategy to combat climate change and achieve global carbon neutrality goals. This study aimed to exploit the high-value utilization of garlic by-products and to investigate the antihypertensive effects and potential mechanisms of the resulting angiotensin-converting enzyme （ACE）1inhibitory peptides. After protein extraction， enzymatic hydrolysis， and activity-directed fractionation， a potent and highly stable ACE inhibitory peptide (IC50value: 31.38 μmol/L) was obtained， which was identified as VWAS and acted as a competitive inhibitor. VWAS stably bound to key residues in the ACE active center mainly through hydrogen bonding interactions and effectively lowered blood pressure in spontaneously hypertensive rats via alleviating renal and cardiac injuries， improving endothelial dysfunction， and regulating the renal renin-angiotensin system， antioxidant system， and anti-inflammatory system. These findings suggested that garlic protein-derived peptide （VWAS） was a desirable candidate for antihypertensive functional foods and provided guidance for the high-value utilization of garlic by-products.

关键词：

Inhibitory effect and mechanism of tannic acid against two starch digestive enzymes

在线全文

同方期刊数据库

学校读者我要写书评

暂无评论

food Quality and Safety 2024年第1期8卷 115-123页

作者：钟毓秀倪德让杨玉波李元一王莉田金虎杨帆叶兴乾 department of food Science and Nutrition Zhejiang Key Laboratory for Agri-Food ProcessingFuli Institute of Food ScienceZhejiang R&D Centre for Food Technology and EquipmentZhejiang UniversityHangzhouChina Institute of Science and technology Moutai GroupZunyiChina Key Laboratory of Industrial Microbial Resources Development Kweichow Moutai Co.Ltd.RenhuaiChina

Backgrounds:Tannic acid(TA),as a plant-derived phenolic substance,is involved in regulating the activity of starch digestive enzymes,but its underlying mechanism remains *** and Results:In the present study,inhibition rate and inhibition kinetics assays were performed and confrmed that TA had a strong inhibitory effect on bothα-amylase andα-glucosidase with IC50 values of 0.1585 mg/mL and 0.00542 mg/mL,respectively,through a mixed inhibition *** secondary structures of both enzymes were confrmed to be modifed by TA through circular dichroism(CD)*** quenching analysis revealed that the interaction between TA and two enzymes was a static process of pontaneous complex ***,molecular docking revealed that non-covalent bonds were the main interaction forces between TA and both ***:Thus,TA was a promising candidate for the inhibition of starch-digesting enzymes,and the present research provided insight into postprandial glucose regulation through polyphenols.

关键词： Tannic acid α-amylase α-glucosidase inhibition starch digestion.

Network Configuration Entity Extraction Method Based on Transformer with Multi-Head Attention Mechanism

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Computers, Materials & Continua 2024年第1期78卷 735-757页

作者： Yang Yang Zhenying Qu Zefan Yan Zhipeng Gao Ti Wang State Key Laboratory of Networking and Switching technology Beijing University of Posts and TelecommunicationsBeijing100876China product Development department China Unicom Smart City Research InstituteBeijing100044China

Nowadays,ensuring thequality of networkserviceshas become increasingly *** are turning toknowledge graph technology,with a significant emphasis on entity extraction in the identification of device *** research paper presents a novel entity extraction method that leverages a combination of active learning and attention ***,an improved active learning approach is employed to select the most valuable unlabeled samples,which are subsequently submitted for expert *** approach successfully addresses the problems of isolated points and sample redundancy within the network configuration sample *** the labeled samples are utilized to train the model for network configuration entity ***,the multi-head self-attention of the transformer model is enhanced by introducing the Adaptive Weighting method based on the Laplace mixture *** enhancement enables the transformer model to dynamically adapt its focus to words in various positions,displaying exceptional adaptability to abnormal data and further elevating the accuracy of the proposed *** comparisons with Random Sampling(RANDOM),Maximum Normalized Log-Probability(MNLP),Least Confidence(LC),Token Entrop(TE),and Entropy Query by Bagging(EQB),the proposed method,Entropy Query by Bagging and Maximum Influence Active Learning(EQBMIAL),achieves comparable performance with only 40% of the samples on both datasets,while other algorithms require 50% of the ***,the entity extraction algorithm with the Adaptive Weighted Multi-head Attention mechanism(AW-MHA)is compared with BILSTM-CRF,Mutil_Attention-Bilstm-Crf,Deep_Neural_Model_NER and BERT_Transformer,achieving precision rates of 75.98% and 98.32% on the two datasets,*** tests demonstrate the statistical significance and effectiveness of the proposed algorithms in this paper.

关键词： Entity extraction network configuration knowledge graph active learning transformer

Bioactive phytochemicals and associated multifunctional health-promoting effects of Polygonati Rhizoma

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

food Science and Human Wellness 2024年

作者： Shuzhen Wang Feng He Yunli Xiao Fu Xiang Lan Lu Wei Wu Chi-Tang Ho Shiming Li College of Biology and agricultural Resources， Huanggang Normal University School of Computer and Information technology， Beijing Jiaotong University department of food Science， Rutgers University New Brunswick

Polygonati Rhizoma， a functional food and a traditional Chinese medicine broadly used in China and several Southeast Asia countries， possesses effective health-promoting activities. Prepared from three plants in Polygonatum family (P. kingianum， P. sibiricum， and P. cyrtonema)， Polygonati Rhizoma has drawn increasing attention due to its remarkable immune-enhancing and metabolic regulatory activities in recent years. In this review， we summarized the updated research of chemical constituents and biological activities of Polygonati Rhizoma， especially the metabolic regulation， immunomodulatory effects， and anti-fatigue activities， aiming to provide a comprehensive understanding， broaden the usage and promote more in-depth exploration of Polygonati Rhizoma as a functional food.

关键词：