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Effect of Processing and Cultivar on Thermo-Chemical Properties of Australian-Grown Hemp Hurd(Cannabis sativa L.)

Journal of Renewable Materials 2024年第8期12卷 1475-1493页

作者： Johannes Fehrmann Benoit Belleville Barbara Ozarska Maya Ismayati Wahyu Dwianto School of Agriculture Food and Ecosystem Sciences(SAFES)Faculty of ScienceThe University of MelbourneMelbourne3121Australia research center for Biomass and Bioproducts National Research and Innovation Agency(BRIN)Jakarta16911Indonesia

This study explored the thermo-chemical properties of industrial hemp hurd with different provenances,maturity stages,and retting *** findings were then compared to hemp hurd used in the fabrication of citric acid-bonded ultra-low-density hemp hurd ***-gas chromatography-mass spectrometry(Py-GC/MS),Fourier-transform infrared spectroscopy(FTIR),and thermogravimetric analysis(TGA)were employed to document the variability of the hurd and comprehend the potential impact on biobased composite *** choice of cultivar,maturity stage,and processing modality significantly influenced the chemical composition,presence of functional groups,and thermal stability of the ***-GC/MS revealed substantial variations in the lignin-to-carbohydrate(L/C)ratio,along with the absence of fatty acids in certain *** FTIR signals confirmed consistent functional groups,differences in peak intensities were indicative of carbohydrate variations associated with maturity and retting duration,impacting the availability of hydroxyl groups for,i.e.,interparticle bonding in citric acid-based ***,it was observed that shorter retting durations initially enhanced the thermal resistance,but prolonged retting led to accelerated degradation,significantly reducing the hurd’s residual *** findings indicated notable differences among the samples,emphasizing the importance of investigating variables such as provenance/cultivar,maturity,and processing *** assessment is essential to ensure effective agronomic practices that align the raw material characteristics with the specific requirements of intended applications,such as the fabrication of biobased hemp hurd composites.

关键词： Hemp hurd material characterization chemical analysis thermal analysis

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Sleep Promotion by 3-Hydroxy-4-Iminobutyric Acid in Walnut Diaphragma juglandis Fructus

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research 2024年第2期6卷 613-627页

作者： Jian Ji Yongli Ye Lina Sheng Jiadi Sun Qianqian Hong Chang Liu Jun Ding Shuxiang Geng Deping Xu Yinzhi Zhang Xiulan Sun State Key Laboratory of food Science and Technology School of Food Science and TechnologyNational Engineering Research Center for Functional FoodSynergetic Innovation Center of Food Safety and Quality ControlJiangnan UniversityLihu Avenue 1800WuxiJiangsu 214100P.R.China College of food Science and Pharmacy Xinjang Agricultural UniversityNo.311 Nongda Dong RoadUrumqiXinjangUygur Autonomous Region 830052P.R.China Department of Chemistry Wuhan UniversityWuhanHubei 430072P.R.China Yunnan Academy of Forestry and Grassland KunmingYunnan 650201P.R.China

Insufficient sleep can produce a multitude of deleterious repercussions on various domains of human ***,the walnut(Juglans mandshurica)confers numerous salutary biological activities pertaining to ***,the sedative and hypnotic capacities of walnut's functional constituents remain *** this investigation,we analyzed the sedative and hypnotic components of the walnut Diaphragma juglandis fructus and innovatively discovered a compound,defined as 3-hydroxy-4-iminobutyric acid(HIBA),which disrupts motor activity and enhances sleep duration by regulating the neurotransmitters(GABA,DA,etc.)within the brain and serum of ***,a metabolomics approach of the serum,basal ganglia,hypothalamus,and hippocampus as well as the gut microbiota was undertaken to unravel the underlying molecular mechanisms of sleep *** data reveal that HIBA can regulate the metabolism of basal ganglia(sphingolipids,acylcarnitines,etc.),possibly in relation to HIBA's influence on the gut microbiome(Muribaculum,Bacteroides,Lactobacillus,etc.).Therefore,we introduce a novel natural product,HIBA,and explicate the modulation of sleep promotion in mice based on the microbiota-gut-brain *** study contributes fresh insights toward natural product-based sleep research.

关键词： metabolism promotion insight

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Synthesis of boron nitride nanorod and its performance as a metalfree catalyst for oxidative desulfurization of diesel fuel

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Chinese Journal of Chemical Engineering 2024年第4期68卷 120-132页

作者： Tanaz Ghanadi Gholamreza Moradi Alimorad Rashidi Catalyst research center Faculty of Chemical and Petroleum EngineeringRazi UniversityKermanshahIran Nanotechnology research center Research Institute of Petroleum Industry(RIPI)TehranIran

In order to reduce the sulfur compounds in diesel fuel,boron nitride(BN)has been used as a novel metal-free catalyst in the present *** nanocatalyst was synthesized via template-free approach followed by heating treatment at 900℃ in nitrogen atmosphere that the characteristics of the sample were identified by the X-ray diffraction,Fourier-transform infrared spectroscopy,Raman spectroscopy,field emission scanning electron microscopy,transmission electron microscopy,atomic force microscopy,and N2 adsorption-desorption *** results of structural and morphological analysis represented that BN has been successfully *** efficacy of the main operating parameters on the process was studied by using response surface methodology based on the Box-Behnken design *** prepared catalyst showed high efficiency in oxidative desulfurization of diesel fuel with initial sulfur content of 8040 mg·kg^(-1)*** statistical analysis,a significant quadratic model was obtained to predict the sulfur removal as a function of efficient *** maximum efficiency of 72.4%was achieved under optimized conditions at oxidant/sulfur molar ratio of 10.2,temperature of 71℃,reaction time of 113 min,and catalyst dosage of 0.36 ***,the reusability of the BN was studied,and the result showed little reduction in activity of the catalyst after 10 times ***,a plausible mechanism was proposed for oxidation of sulfur compounds on the surface of the *** present study shows that BN materials can be selected as promising metal-free catalysts for desulfurization process.

关键词： Desulfurization Boron nitride(BN)nanostructure Experimental design BoxeBehnken

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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

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Characterisation of the granular dynamics at the interface between a pipe and a granular flow in a rotating drum

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Particuology 2024年第3期86卷 117-125页

作者： Francois Rioual Paule Emmanuelle Eva Gbehe research Unit FRISE National Research Institute for Agriculture Food and the Environment1 Rue Pierre Gilles De Gennes92160AntonyFrance

A new mobile bed heat exchanger is presented in this work which is composed of a flowing granular material in a rotating drum and a cylindrical pipe with potential interest in different energy applications as cooling,heating or heat recovery *** optimal design of the device requires a characterisation of the phenomena involved at the interface between the granular flow and the *** process is modelled by the discrete element method and a global classification of the flow patterns around the pipe is presented with respect to the three main control parameters of the problem:the Froude number,the diameter ratio and the relative filling height of the *** second part is devoted to the characterisation of the structure of the flow at the interface(velocity field,density field)in particular in a so-called Biflow regime where granular motion occurs above as well as below the pipe which is favourable to transfer by convection.A typical behavior at the interface with the pipe consists of a zone I with high velocities of particles at the top of the pipe,a second zone with quasistatic particles or low velocity particles at the front and at the bottom of the pipe and a last zone ll of depletion of particles at the back of the *** Froude number has a limited effect on the features of this structure on the first layer in the range of Froude numbers considered whereas the relative height is a more determinant parameter to control the relative magnitude of velocities in zone I and zone Il as well as the extent of the depletion *** first hydrodynamical characterisation can shed light on the dynamical regimes with improved transfer between the particles and the pipe boundary.

关键词： Granular flow Transfer Heat exchange Mobile bed Boundary condition

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A food-grade and senescent cell-targeted fisetin delivery system based on whey protein isolate-galactooligosaccharides Maillard conjugate

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food Science and Human Wellness 2024年第2期13卷 688-697页

作者： Shuai Hou Chutong Lai Yukun Song Haitao Wang Jialu Ni Mingqian Tan Academy of food Interdisciplinary Science School of Food Science and TechnologyDalian Polytechnic UniversityDalian 116034China Institute of Cancer Stem Cell Cancer CenterDalian Medical UniversityDalian 116044China National Engineering research center of Seafood Dalian Polytechnic UniversityDalian 116034China Collaborative Innovation center of Seafood Deep Processing Dalian Polytechnic UniversityDalian 116034China

Cellular senescence is the results of aging and age-related diseases,and the development of anti-aging methods may improve health and extend *** natural flavonol fisetin has been shown to antagonize senescence in vitro and increases longevity in vivo,but has poor water solubility and limited *** this study,a food-grade and senescent cell-targeted delivery system for fisetin was developed based on whey protein isolate-galactooligosaccharides(WPI-GOS)Maillard conjugate,which could recognize senescence associatedβ-galactosidase in senescent *** fisetin nanoparticles possessed a high encapsulation efficiency,excellent dispersibility in water,good storage stability and well ***,they could effectively accumulate and retain in senescent cells with excellent senescent cell-targeting efficacy,and inhibit the oxidative stress-induced cellular senescence in ***,this novel nanoparticle system based on WPI-GOS Maillard conjugate showed promise to deliver hydrophobic bioactive ingredients like fisetin to senescent cells to improve their bioavailability and anti-senescence effect.

关键词： Fisetin Nanoparticle Cellular senescence Targeted delivery

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Structural characterization of three acidic polysaccharides from Opuntia dillenii *** and their protective effect against hydrogen peroxide-induced oxidative stress in Huh-7 cells

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food Science and Human Wellness 2024年第4期13卷 1929-1942页

作者： Rui Liu Fangxin Chu Zheng Yan Hanqing Chen School of food and Biological Engineering Hefei University of TechnologyHefei 230601China Engineering research center of Bio-Process Ministry of EducationHefei University of TechnologyHefei 230601China

Three novel acidic polysaccharide fractions(OFPP-1,OFPP-2,OFPP-3)with different m olecular weights(803.7,555.1 and 414.5 k Da)were isolated from the peeled Opuntia dillenii *** by alkali-extraction,graded alcohol precipitation and column *** analysis indicated that OFPPs were pectic polysaccharides consisting of rhamnose,arabinose and galactose *** backbone of OFPP-1 consisted of a repeating unit→6-α-D-Galp A-(1→2)-α-L-Rhap-(1→with T-α-D-Galp A-(1→6)-α-D-Galp A-(1→4)-α-D-Glcp-(1→,T-β-D-Xylp-(1→6)-α-D-Galp A-(1→4)-α-D-Glcp-(1→or T-α-D-Galp A-(1→3)-α-L-Araf-(1→as the side *** backbone of OFPP-2 consisted of a disaccharide repeating unit→2)-α-L-Rhap-(1→4)-β-D-Galp A-(1→with T-β-L-Araf-(1→as the branches substituted at the O-4 position of→2,4)-α-LRhap-(1→.Whereas the backbone of OFPP-3 was→2,4)-α-L-Rhap-(1→2)-α-L-Rhap-(1→3)-β-L-Araf-(1→or→2,4)-α-L-Rhap-(1→2)-α-L-Rhap-(1→4)-β-D-Galp A-(1→,which was branched at the O-4 position of→2,4)-α-L-Rhap-(1→.Moreover,these three polysaccharide fractions could protect Huh-7 cells against H2O2-induced oxidative stress to different extents by decreasing the MDA content and increasing the SOD,CAT,GSH-Px activities and the GSH level in the Huh-7 *** results suggest that OFPPs have the potential to be used as natural antioxidants.

关键词： Opuntia dillenii Haw.fruits Polysaccharide Alkali extraction Structural characterization Oxidative stress

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Lactobacillus acidophilus FCQHC4L1 strengthens the intestinal mucus barrier and inhibits endoplasmic reticulum stress

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food Science and Human Wellness 2024年

作者： Yuli Qi Leilei Yu Fengwei Tian Wei Chen Xiaoming Liu Qixiao Zhai State Key Laboratory of food Science and Technology， Jiangnan University National Engineering research center for Functional food， Jiangnan University School of food Science and Technology， Jiangnan University

Mucin 2 (MUC2) is a critical component of the intestinal mucus barrier. Lactic acid bacteria (LAB) strains can improve mucosal homeostasis. In this study， we determined the expression of Muc2 induced by dead bacteria and cell-free conditioned medium (CM) of 50 LAB strains in the human goblet cell line， LS174T. Dead bacteria or CM of LAB affected the Muc2 expression in a species- and strain-specific manner under homeostasis. Next， LAB strains with different regulatory abilities were selected， gavaged into mice， and exposed to dextran sodium sulfate (DSS) after 1 week. Different LAB strains inhibited intestinal injury to different degrees， with Lactobacillus acidophilus FCQHC4L1 exerting the most potent effect. FCQHC4L1 significantly decreased the secretion of pro-inflammatory factors， promoted the expression and secretion of mucin， and inhibited colitis development. This strain also regulated the gut microbiota and increased the secretion of butyric acid. Moreover， CM of FCQHC4L1 inhibited endoplasmic reticulum (ER) stress and ameliorated the abnormal expression of MUC2 by suppressing the activation of the GRP78/ATF6 and GRP78/IRE1/XBP1 signaling pathways. Our results highlight the potential of FCQHC4L1 as a therapeutic agent for strengthening the mucus barrier and improving the gut health.

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Effects of capsaicin on intestinal health under antibiotic exposure

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food Science and Human Wellness 2024年

作者： Qingying Fang Leilei Yu Fengwei Tian Wei Chen Qixiao Zhai State Key Laboratory of food Science and Resources， Jiangnan University School of food Science and Technology， Jiangnan University National Engineering research center for Functional food， Jiangnan University

Antibiotic exposure has adverse effects on intestinal immunity， metabolism， and gut microbiota (GM) composition， particularly by disturbing GM composition without short-term recovery. Capsaicin， a dietary irritant， is generally avoided during antibiotic therapy， but its mechanism remains unclear. To explore the effects of capsaicin on intestinal health during antibiotic administration， we conducted experiments in specific pathogen free (SPF) and germ-free (GF) mice and correlation analyses using 16S rRNA sequencing and non-targeted metabolomics to explore the protective role of the intestinal biological barrier. The results showed that additional supplementation of capsaicin under antibiotic exposure did not cause serious damage to the intestine， but had potential adverse effects on the structure， function， and metabolites of GM， including increasing the abundance of opportunistic pathogens (Mucispirillum and Aeromonas)， enriching metabolic pathways (arachidonic acid metabolism and lipopolysaccharide biosynthesis)， and metabolites associated with colon inflammation (N-acetylhistamine). In the absence of GM barrier， the beneficial function of capsaicin on the intestine was weakened and even induced adverse effects， suggesting that GM may have a certain mediating mechanism in the physiological function of capsaicin.

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Diet mediates the gut microbiome composition and assembly processes in infant and toddler populations

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food Science and Human Wellness 2024年

作者： Shumin Wang Leilei Yu Fengwei Tian Wei Chen Qixiao Zhai State Key Laboratory of food Science and Resources， Jiangnan University School of food Science and Technology， Jiangnan University National Engineering research center for Functional food， Jiangnan University

Infancy and toddlerhood are critical phases of life， as the gut microbiota is established here， which influences current and future health. During this period， the microbiota was relatively less stable and highly responsive to environmental factors. Therefore， it is important to understand how dietary factors affect this complex stage of microbial assembly. The effect of feeding practices (breast milk/formula) on microbial colonization in early infancy has been actively studied; however， studies on the effect of diet on the gut microbiota during the complementary feeding period are sparse. The introduction of complementary foods provides abundant new dietary compounds for the gut microbiota， which induces a shift in gut microbiota and metabolism from milk-adapted toward a more mature and diverse adult-like community. Herein， we discuss the impact of dietary nutrients (carbohydrates， proteins， fats， vitamins， and minerals) on microbiome of infants and toddlers. Furthermore， this review summarizes the effects of complementary feeding patterns， specific foods (such as cereals; legumes and nuts; vegetables and fruits; meats; dairy products)， food additives， and malnutrition (undernutrition or overnutrition) on gut microbiota of this populations. These findings might deepen our comprehension of the complex interactions between diets and the development and establishment of the gut microbiota. This may facilitate the tailoring of interventions aimed at promoting beneficial modifications within the gut microbial community. Furthermore， the insights gained could inform the design and implementation of safe and efficacious complementary feeding practices.

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