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Revealing the Structure-Property Difference of Natural Rubber Prepared by Different Methods: Protein and Gel Content are Key Factors

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Chinese Journal of Polymer Science 2024年第4期42卷 457-467页

作者： Shao-Qi Huang Jun-Qi Zhang Yong Zhu Ling-Min Kong Lu-Sheng Liao Fu-Quan Zhang Zheng-Tian Xie Jin-Rong Wu State Key Laboratory of Polymer Materials Engineering College of Polymer Science and EngineeringSichuan UniversityChengdu610065China Hainan Provincial Key Laboratory of Natural Rubber processing Agricultural Products Processing Research Institute of Chinese Academy of Tropical Agricultural SciencesZhanjiang524001China

Natural rubber (NR) is widely used in various fields including aerospace, military industry and transportation due to its superior elasticity and comprehensive mechanical properties. Nonetheless, the commercial NR prepared by different methods usually exhibits different mechanical properties, primarily due to variations in processing conditions during the conversion from latex to bulk rubber material. Consequently, this poses challenges in scientific research and industrial production of NR. In order to assess the properties of various commercially available NR and identify key structural and compositional components, this study systematically compares and analyzes four representative NR raw materials: air dried sheet (ADS), ribbed smoked sheets (RSS), constant viscidity NR (CV), and whole field latex rubber (WF). The investigation focuses on evaluating their static mechanical behavior, SIC behavior, wear resistance, and fatigue resistance. The findings indicate that protein and gel content exhibit a crucial influence on the NR properties. These constituents contribute to the formation of a high-crosslinking density region, generating a heterogeneous network structure within the rubber. This structure amplifies strains during deformation, leading to earlier and stronger strain-induced crystallization (SIC). Among the four commercial NR brands, RSS demonstrates superior overall mechanical and dynamic properties owing to its high protein and gel content. This study serves as a valuable reference for comprehending the differences in properties among various commercial NR, thereby offering guidance for the actual processing and selection of NR.

关键词： Natural rubber processingmethod Protein Gel content Property

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Effects of Milling Methods on Rice Flour Properties and Rice Product Quality:A Review

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Rice science 2024年第1期31卷 33-46页

作者： TIAN Yu SUN Jing LI Jiaxin WANG Aixia NIE Mengzi GONG Xue WANG Lili LIU Liya WANG Fengzhong TONG Litao institute of Food Science and Technology/Western Research institute Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products ProcessingMinistry of Agriculture and Rural AffairsBeijing 100193China

High-quality rice flour is the foundation for the production of various rice-based *** is an essential step in obtaining rice flour,during which significant changes occur in the physicochemical and quality characteristics of the *** rice flour obtained through mainstream wet milling methods exhibits superior quality,low production efficiency and wastewater discharge limit the development of the *** milling,on the other hand,conserves water resources,but adversely affects flour performance due to excessive heat *** an emerging powder-making technique,semi-dry milling offers a promising solution by enhancing flour quality and reducing environmental *** is achieved by minimizing soaking time through hot air treatment while reducing mechanical energy consumption to reach saturated water absorption ***,continuous production remains a *** comprehensive review summarizes the effects of various milling technologies on rice flour properties and product *** also discusses key control indicators and technical considerations for rice flour processing equipment and processes.

关键词： flour property milling equipment milling method rice flour rice product quality semi-dry milling

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Salted egg white derived-peptides VF-4 and DR-8 improve DSS-induced colitis in mice by inhibiting NF-κB/MAPK/PI3K-AKT signaling pathways and modulating gut microbiota composition

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Food Science and Human Wellness 2024年

作者： Na Zhou Na Wu Yao Yao Shuping Chen Mingsheng Xu Zhongping Yin Yan Zhao Yonggang Tu Jiangxi Key Laboratory of Natural products and Functional Food， Jiangxi agricultural University agricultural products processing and Quality Control Engineering Laboratory of Jiangxi， Jiangxi agricultural University Jiangxi Experimental Teaching Demonstration Center of agricultural products Storage and processing Engineering， Jiangxi agricultural University

Inflammation underlies many chronic diseases， and inflammatory bowel disease (IBD) is a condition characterized by long-term inflammation of the gut. Egg whites have been shown to contain many beneficial active substances. Therefore， we obtained two peptides from salted egg white: Val-Val-His-Phe (VF-4) and Asp-Thr-Gln-Ala-Met-Pro-Phe-Arg (DR-8). The sodium dextran sulfate (DSS)-induced mice colitis model was used to evaluate its regulatory effect on colitis in vivo. The results showed that VF-4 and DR-8 improved the clinical symptoms of DSS-induced colitis， attenuated colon tissue damage， inhibited the activation of NF-κB/MAPK/PI3K-AKT signaling pathways， and inhibited the expression of inflammatory cytokines. 16S rRNA gene sequencing showed that VF-4 and DR-8 administration increased the relative abundance of intestinal beneficial bacteria including Lactobacillus， Blautia， and down-regulated the relative abundance of inflammation-related bacteria including Acinetobacter， Lachnospiraceae＿NK4A136＿group， Klebsiella. Moreover， the degree of correlation between pro-inflammatory cytokines and microbiota was as follows: IL-6 > TNF-α > IL-1β > IFN-γ. In conclusion， this study suggests that salted egg white peptides VF-4 and DR-8 have a significant anti-inflammatory effect in vivo. It also provides a strategy for the treatment of inflammatory bowel disease and a new way for the high-value utilization of salted egg white.

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Antiglycating effects of citrus flavonoids and associated mechanisms

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Food Science and Human Wellness 2024年第5期13卷 2363-2372页

作者： Yunli Xiao Junfeng Shen Jianfeng Zhan Limin Guo Chi-Tang Ho Shiming Li College of Biology and agricultural Resources Huanggang Normal UniversityHuanggang 438000China institute of Agro-products Storage and processing Xinjiang Academy of Agricultural SciencesUrumqi 830091China Department of Food Science Rutgers UniversityNew Brunswick 08901USA

Glycation of proteins and DNA forms advanced glycation end products(AGEs)causing cell and tissue dysfunction and subsequent various chronic diseases,in particular,metabolic and age-related *** AGE inhibition includes scavengers of reactive carbonyl species(RCS)such as methylglyoxal(MG),glyoxalase-1 enhancers,Nrf2/ARE pathway activators,AGE/RAGE formation inhibitors and other antiglycatng *** flavonoids have demonstrated antioxidant and anti-inflammatory effects and are also found to be effective antiglycating ***,we reviewed the up to date progress of the antiglycation effects of citrus flavonoids and associated *** citrus flavonoids,hesperedin and its aglycone,hesperetin,inhibited glycation by scavenging MG forming mono-or di-flavonoid adducts with MG,enhanced the activity of glyoxase-1,activated Akt/Nrf2 signal pathway while inhibiting AGE/RAGE/NF-κB pathway,reduced the formation of Nε-(carboxylmethyl)lysine(CML)and pentosidine,inhibited aldol reductase activity and decreased the levels of *** antiglycating activity and mechanisms of other flavonoids was also summarized in this *** conclusion,citrus flavonoids possess effective antiglycating activity via different mechanisms,yet there are many challenging questions remaining to be studied in the near future such as in vivo testing and human study of citrus flavonoids for efficacy,effectiveness and adverse effects of citrus flavonoids as a functional food in managing high levels of AGEs and controlling AGE-induced chronic diseases,diabetic complications in particular.

关键词： Citrus flavonoids Hesperedin Advanced glycation end products Antiglycation Diabetic complication

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Dynamic changes in physicochemical property,biogenic amines content and microbial diversity during the fermentation of Sanchuan ham

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Food Science and Human Wellness 2024年第1期13卷 506-516页

作者： Zhongai Chen Hong Chen Huan Du Cong Chen Kaixiang Lu Qiaoli Xue Yongjin Hu College of Food Science and Technology Yunnan Agricultural UniversityKunming 650000China institute of Food processing Guizhou Academy of Agricultural SciencesGuiyang 550006China Editorial Department of Journal of Yunnan agricultural University Yunnan Agricultural UniversityKunming 650000China

Sanchuan ham is appreciated in Yunnan Province,China,for its characteristic flavor and taste,while the microbial community structure and biogenic amines content remain unclear during fermentation *** this study,we explored the physicochemical property,biogenic amines concentration and microbial diversity of external and internal Sanchuan ham by high-throughput sequencing during the processing of Sanchuan *** showed that the nitrite remained at a stable level of 0.15 mg/kg which was significantly lower than the national health standard safety level of 20 mg/*** addition,compared with fresh hams,the content of total free amino acids in ripe Sanchuan ham has grown 14 folds;sour and bitter were the main tastes of Sanchuan ***,the concentration of cadaverine was the highest of all biogenic amines during the entire fermentation *** the bacterial phyla level,Firmicutes and Actinobacteria were the two main phyla,while at the genus level,Staphylococcus was a significant strain throughout the whole ***,the dry stage has a great impact on the succession change of microbial community ***,the change trends and composition of bacteria in the interior have slight discrepancies with those of the exterior of Sanchuan ham.

关键词： Sanchuan ham Nitrite cont ent Free amino acids Cadaverine Staphylococcus

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Metabolic profiles and morphological characteristics of leaf tips among different sweet potato(Ipomoea batatas Lam.)varieties

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Journal of Integrative Agriculture 2024年第2期23卷 494-510页

作者： Wenqing Tan Xinbo Guo Zhangying Wang Rong Zhang Chaochen Tang Bingzhi Jiang Ruixue Jia Yuanyuan Deng Shaohai Yang Jingyi Chen Crops Research institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Crop Genetic Improvement of Guangdong ProvinceGuangzhou 510640China School of Food Science and Engineering South China University of TechnologyGuangzhou 510640China Sericultural&Agri-Food Research institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional FoodsMinistry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products ProcessingGuangzhou 510610China

Sweet potato leaf tips have high nutritional value,and exploring the differences in the metabolic profiles of leaf tips among different sweet potato varieties can provide information to improve their *** this study,a UPLC-Q-Exactive Orbitrap/MS-based untargeted metabolomics method was used to evaluate the metabolites in leaf tips of 32 sweet potato *** varieties with distinct overall metabolic profiles(A01,A02,and A03),two varieties with distinct profiles of phenolic acids(A20 and A18),and three varieties with distinct profiles of flavonoids(A05,A12,and A16)were *** addition,a total of 163 and 29 differentially expressed metabolites correlated with the color and leaf shape of sweet potato leaf tips,respectively,were identified through morphological *** comparison analysis of the phenotypic traits and a metabolite-phenotypic trait correlation analysis indicated that the color differences of sweet potato leaf tips were markedly associated with ***,the level of polyphenols was correlated with the leaf shape of sweet potato leaf tips,with lobed leaf types having higher levels of polyphenols than the entire leaf *** findings on the metabolic profiles and differentially expressed metabolites associated with the morphology of sweet potato leaf tips can provide useful information for breeding sweet potato varieties with higher nutritional value.

关键词： sweet potato leaf tips phenotypic traits metabolic profile differentially expressed metabolites polyphenols

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Green LED irradiation promotes the quality of cabbage through delaying senescence and regulating glucosinolate metabolism

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Food Quality and Safety 2024年第1期8卷 190-200页

作者：郭峰周宏胜胡花丽张映曈凌军刘雪松罗淑芬李鹏霞 institute of agricultural Facilities and Equipment Jiangsu Academy of Agricultural SciencesNanjingChina The College of Food Science Shenyang Agricultural UniversityShenyangChina Jiangsu Academy of agricultural Sciences Key Laboratory of Cold Chain Logistics Technology for Agro-ProductsMinistry of Agriculture and Rural AffairsNanjingChina

Light-emitting diode(LED)irradiation can affect postharvest vegetable and fruit shelf life and nutritional *** this study,11 kinds of glucosinolates(GLS)and 6 types of GLS breakdown products were identified in cabbage *** investigate the effects of LED irradiation on quality and GLS metabolism,postharvest cabbage was irradiated with 25μmol/(m2·s)green LED(GL)light at room temperature for 12 *** dark condition and natural light were used as *** irradiation inhibited the respiration rate and the accumulation of malondialdehyde,and maintained higher cabbage sensory score,chlorophyll content,and antioxidant enzyme activities,thus extending its postharvest shelf ***,GL irradiation promoted GLS profile accumulation,including glucoraphanin,glucoiberin,gluconapin,gluconasturtiin,glucobrassicin,and sinigrin,which could have resulted from upregulated expression of the transcription factors MYB28 and MYB51,and the key genes involved in GLS biosynthesis(CYP83A1,CYP83B1,ST5b,and UGT74B1).Furthermore,GLS degradation was promoted by this treatment during the late stage of shelf life,as higher myrosinase activity and relative MYR and ESM expression levels were found in treated cabbage leaves,resulting in higher isothiocyanate(ITC)and indole-3-carbinol contents after day ***,GL irradiation was beneficial for cabbage preservation.

关键词： Cabbage light senescence glucosinolate metabolism.

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Lacticaseibacillus rhamnosus Probio-M9 may be vertically transmitted from mother to infant during lactation based on faeces metagenomics

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Food Science and Human Wellness 2024年第2期13卷 721-728页

作者： Lan Yang Lai-Yu Kwok Zhihong Sun Heping Zhang Key Laboratory of Dairy Biotechnology and Engineering Ministry of EducationInner Mongolia Agricultural UniversityHohhot 010018China Key Laboratory of Dairy products processing Ministry of Agriculture and Rural AffairsInner Mongolia Agricultural UniversityHohhot 010018China Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering Inner Mongolia Agricultural UniversityHohhot 010018China

Probiotics exert beneficial effects on the *** study aimed to investigate whether maternally ingested Lacticaseibacillus rhamnosus Probio-M9 during pregnancy could access and colonize the infant *** study recruited one pregnant woman,who ingested Probio-M9 daily from 35 weeks of gestation to *** of the mother-infant pair were regularly collected from one month before delivery to 6 months of infant's age for metagenomic ***-M9 genomes were mappable to all infant fecal samples,suggesting the ingested probiotics could be vertically transmitted from mother to ***-or mother-specific differential metabolic pathways were found between the maternal and infant's gut microbiome,implicating apparent differences in the intestinal metagenomic potential/function between the mother and the *** conclusion,maternal ingestion of Probio-M9 during the final weeks of gestation could deliver to the infant *** findings provided novel insights into shaping infant's gut microbiota.

关键词： Metagenomic analysis Lacticaseibacillus rhamnosus Gut microbiome Mother Infant

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A molecular insight into coke formation process of vacuum residue in thermal cracking reaction

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Petroleum Science 2024年第3期21卷 2130-2138页

作者： Ji-Guang Li Xin Guo Huan-Di Hou Heavy Oil processing Department Sinopec Research Institute of Petroleum Processing Co.LtdBeijing100083China

Understanding the coking behaviors has been considered to be really essential for developing better vacuum residue processing technologies.A battery of thermal cracking tests of typical vacuum residue at 410℃ with various reaction time were performed to evaluate the coke formation *** total yields of ideal components including naphtha,atmospheric gas oil(AGO)and vacuum gas oil(VGO)of thermal cracking reactions increased from 10.89%to 40.81%,and the conversion ratios increased from8.05%to 43.33%with increasing the reaction time from 10 to 70 *** asphaltene content increased from 12.14%to a maximum of 22.39%and then decreased,and this maximum of asphaltene content occurred at the end of the coking induction *** asphaltenes during the coking induction period,at the end and after coking induction period of those tested thermal cracking reactions were characterized to disclose the structure changing rules for coke formation process,and the coke formation pathways were discussed to reveal the coke formation process at molecular level.

关键词： Vacuum residue Thermal cracking Asphaltene Coking induction period Sulfur Nitrogen

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Sturgeon Cartilage-Derived Chondroitin Sulfate Exhibited Anti-inflammatory Activity against DSS-induced Colitis via Modification of Gut Microbiota

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Food Science and Human Wellness 2024年

作者： Ruiyun Wu Zixin Han Zhenyu Wang Pinglan Li Nan Shang institute of Food Science and Technology， Chinese Academy of agricultural Sciences， Integrated Laboratory of processing Technology for Chinese Meat and Dish products， Ministry of Agriculture and Rural Affairs College of Food Science and Nutritional Engineering， China agricultural University College of Engineering， China agricultural University

Chondroitin sulfate (CS) is one of the main bioactive compounds in animal cartilage. In this study， the anti-inflammatory activity of sturgeon-derived chondroitin sulfate (SCS) was evaluated in the DSS-induced BALB/c mice model. Orally administration of SCS significantly alleviated the DSS-induced colitis symptoms， including the reduction of crypt depth， inhibition of the abnormal crypt foci formation， down-regulation of the proinflammatory biomarkers (NO， IL-6， IL-1β and TNF-α) and up-regulation of the anti-inflammatory biomarkers (IL-10 and IL-4). The gut microbiota analysis revealed that SCS alters the intestinal microbiota composition in colitis mice， especially the increase of the relative abundance of Ruminococcaceae and Lachnospiracea. This alternation further induced primary bile acids convert into secondary bile acids. With SCS administration， the levels of deoxycholic acid (DCA) and litho cholic acid (LCA) were increased by ～1.5 and ～2.5-fold， respectively. The stimulated secretion of DCA and LCA showed further activation of the NF-κB signaling pathway， thereby suppressing the inflammatory response and attenuating IBD in mice. This study provided a valuable strategy for colitis prevention and treatment with sturgeon cartilage by-products.

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