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Alpine grassland degradation intensifies the burrowing behavior of small mammals:evidence for a negative feedback loop

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Integrative Zoology 2024年第2期19卷 240-252页

作者： Zaiwei WANG Jiawen YAN Amy MARTIN Dianne HBRUNTON Jiapeng QU Jin-Sheng HE Weihong JI Zhibiao NAN State Key Laboratory of Herbage Improvement and Grassland Agro-Ecosystems College of Pastoral Agriculture Science and TechnologyLanzhou UniversityLanzhouChina Manaaki Whenua-Landcare Research LincolnNew Zealand School of Natural sciences Massey University(Albany Campus)AucklandNew Zealand Key Laboratory of Adaptation and Evolution of Plateau Biota Northwest Institute of Plateau BiologyChinese Academy of SciencesXiningChina Qinghai Haibei National Field Research Station of Alpine Grassland Ecosystem Northwest Institute of Plateau BiologyChinese Academy of SciencesXiningChina institute of Ecology College of Urban and Environmental Sciencesand Key Laboratory for Earth Surface Processes of the Ministry of EducationPeking UniversityBeijingChina

Globally,grassland degradation is an acute ecological *** alpine grassland on the Tibetan Plateau,increased densities of various small mammals in degraded grassland are assumed to intensify the degradation process and these mammals are subject to lethal ***,whether the negative impact of small mammals is solely a result of population size or also a result of activity and behavior has not been *** this study,we use plateau pika as a model to compare population size,core area of colony,and the number of burrow entrances and latrines between lightly and severely degraded *** test whether the alleged contribution of pika to grassland degradation is a result of increased population size or increased burrowing activities of individuals in response to lower food *** found that grassland degradation resulted in lower plant species richness,plant height,and ***,the overall population size of pika was not significantly affected by location in lightly and severely degraded ***,pika core areas in severely grassland degradation were significantly larger and had significantly higher densities of burrows and *** study provides convincing evidence that habitat-induced changes in the behavior of small,burrowing mammals,such as pika,can exacerbate grassland *** finding has significant implications for managing small mammals and restoring degraded grassland ecosystems.

关键词： burrowing behavior grassland degradation plateau pika population size small mammals

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Rice Germination and Its Impact on Technological and Nutritional Properties:A Review

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Rice science 2022年第3期29卷 201-215页

作者： LucasÁvila do NASCIMENTO Abhilasha ABHILASHA Jaspreet SINGH Moacir Cardoso ELIAS Rosana COLUSSI Department of Agroindustrial science and technology Federal University of PelotasPelotasUniversity Campuss/n96010-900PelotasRSBrazil riddet institute and massey institute of food science and technology Massey UniversityPalmerston NorthNew Zealand Center for Chemical Pharmaceutical and Food SciencesFederal University of PelotasPelotasUniversity Campuss/n96010-900PelotasRSBrazil

Grain germination is a process involving numerous factors that influence the biochemical processes inside the plant *** review covered the abiotic factors that lead to the germination and significantly impact the nutritional properties and digestion behavior of rice *** macro-and micro-nutrients can be changed depending on the intensity of the applied variables during *** instance,germination time can increase the protein content in the grain and concurrently reduce its protein *** most cases,the number of bioactive compounds present in rice grains are increased regardless of germination *** can promote the complexation of nutrients and thus negatively interfere with the digestibility of *** review highlighted the influence of the germination process on the nutritional quality of rice grains,providing information about the germination conditions and their impacts on the anabolic and catabolic reactions of the grain,emphasizing the health benefits.

关键词： germinated rice nutritional aspect germination condition digestibility advantage

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Effects of different drying methods on phenolic components and in vitro hypoglycemic activities of pulp extracts from two Chinese bayberry(Myrica rubra *** Zucc.)cultivars

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food science and Human Wellness 2022年第2期11卷 366-373页

作者： Zhe Liu Jiagan Zhang Shengmin Lu Weimin Tang Yibin Zhou Siew Young Quek institute of food science Zhejiang Academy of Agricultural SciencesHangzhou 310021China School of Tea and food technology Anhui Agricultural UniversityHefei 230036China food science School of Chemical SciencesThe University of AucklandAuckland 1010New Zealand riddet institute Centre of Research Excellence for Food ResearchPalmerston North 4474New Zealand

The effects of two different drying methods,namely hot-air drying and freeze drying,on the phenolic profiles,antioxidant and hypoglycemic activities of pulp extracts from two main Chinese bayberry cultivars(’Biqi’or’BQ’and’Dongkui’or’DK’)were *** results showed that’BQ’bayberry provided higher total phenolic(TPC),total flavonoid(TFC)and total anthocyanin(TAC)contents than’DK’bayberry after the same drying method,while its antioxidant and hypoglycemic activities were highly affected by drying ***-dried samples possessed significantly higher TPC,TFC and TAC,and exhibited more potent antioxidant and hypoglycemic activities than hot-air dried ones(Pfood additive.

关键词： Chinese bayberry Drying Phenolic components Antioxidant activities In vitro hypoglycemic activities

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Donkey whey proteins ameliorate dextran sulfate sodium-induced ulcerative colitis in mice by downregulating the S100A8-TRAF6-NF-κB axis-mediated inflammatory response

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food science and Human Wellness 2023年第5期12卷 1809-1819页

作者： Mohan Li Qilong Li Rayhnigul Abdlla Jiali Chen Xiqing Yue Siew Young Quek College of food science Shenyang Agricultural UniversityShenyang 110866China College of Animal science and Veterinary Medicine Shenyang Agricultural UniversityShenyang 110866China food science School of Chemical SciencesThe University of AucklandAuckland 1010New Zealand riddet institute Centre for Research Excellence in Food ResearchPalmerston North 4474New Zealand

Donkey milk has a variety of physiological functions, including antibacterial and anti-inflammatory. Donkey whey proteins(DWPs), as the main functional component in donkey milk, its inhibitory effect on colitis is still unclear. In this study, the inhibitory effect and potential mechanism of DWPs on dextran sulfate sodium(DSS)-induced colitis were investigated. Firstly, the DWPs and bovine milk whey proteins(BWPs)were characterized using proteomics. Then, we administered DWPs and BWPs to mice with colitis via oral gavage. The results of immunohistochemistry and flow cytometry indicated that DWPs increased T regulatory cell accumulation and increased the abundance of the cluster of differentiation 205+(CD205+)macrophages compared to those with BWPs and in model groups. In addition, DWPs exhibited a more remarkable ability to inhibit pro-inflammatory proteins(S100A8, TRAF6, and NF-κB)expression and inflammatory secretion than BWPs. In addition, DWPs significantly decreased NF-κB and CD86 levels more than BWPs or the negative control in both LPS-stimulated human peripheral blood mononuclear cells or cell lines. These findings indicate that DWPs comprise a promising anti-colitis functional food, and this work has established a foundation for future research on these compounds.

关键词： Donkey milk Proteomics Whey proteins NF-κB

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Enrichment of the less polar ginsenoside (Rg3) from ginseng grown in New Zealand by post-harvest processing and extraction

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Traditional Medicine Research 2021年第4期6卷 136-149页

作者： Wei Chen Wen-Liang Xu Dan-Xia Shi Prabhu Balan David Popovich School of food and Advanced technology Massey UniversityPalmerston North 4442New Zealand riddet institute Massey UniversityPalmerston North 4442New Zealand

Background:Previous studies showed that New Zealand-grown ginseng contains an abundance of ginsenosides and that rare less polar ginsenosides,such as Rg3,exhibit more pharmacological activities than polar ginsenosides,which are the major components of ***:The ginsenoside profile of New Zealand-grown Panax ginseng was manipulated by treatment with acetic acid,sodium hydroxide,pH,and high *** abundance of 23 ginsenosides extracted by different treatments was quantified using high-performance liquid ***:Treatment with 0.5 mol/L acetic acid can stimulate the degradation of polar ginsenosides to less polar ginsenosides(5.6%Rg3 was accumulated,P<0.0001).Furthermore,when ginseng root was treated at 121℃ for 100 min in a pH 3.0 acetic acid aqueous solution,the majority of the polar ginsenosides were converted into less polar ***,83.46±3.69%(P=0.0360)of the less polar ginsenosides and 41.01±2.39%(P=0.0412)of Rg3 were *** contrast,alkali treatment did not convert the polar ginsenosides into less polar ginsenosides at mild temperature and less conversion was observed compared with acid treatment at high ***:This is the first attempt to manipulate the ginsenoside profile of New Zealand-grown *** conditions(high temperature with low pH)may be modified to produce and enrich the less polar ginsenoside fraction(especially Rg3)from the total ginseng extract.

关键词： New Zealand grown ginseng Less polar ginsenoside Ginsenoside Rg3 Ginsenoside transformation

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Biochar can Increase Chinese Cabbage(Brassica oleracea L.)Yield,Decrease Nitrogen and Phosphorus Leaching Losses in Intensive Vegetable Soil

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Phyton-International Journal of Experimental Botany 2022年第1期91卷 197-206页

作者： Haijun Sun Paramsothy Jeyakumar Hongdong Xiao Xuewen Li Jiayou Liu Min Yu Prabal Bir Jung Rana Weiming Shi Co-Innovation Center for Sustainable Forestry in Southern China College of ForestryNanjing Forestry UniversityNanjing210037China Department of Horticulture College of Food Science and TechnologyFoshan UniversityFoshan528000China Environmental sciences School of Agriculture and EnvironmentMassey UniversityPalmerston North4442New Zealand State Key Laboratory of Soil and Sustainable Agriculture Institute of Soil ScienceChinese Academy of SciencesNanjing210008China

There are few evidences on the effect of biochar on vegetable yield,nitrogen(N)and phosphorus(P)leaching losses under intensive vegetable production *** current field plot scale study evaluated responses of Chinese cabbage(Brassica oleracea L.)yield,N and P leaching losses using five N treatments of common N application rate according to local farmers’practice(N100%),reducing 20%or 40%N fertilizer(N80%and N60%),and reducing 40%N fertilizer but incorporating 10 or 20 t/ha biochar(N60%+BC10 and N60%+BC20).Results showed that N80%and N60%decreased both the cabbage economic and leaf yields by 6.8%-36.3%and 27.4%-37.7%,*** of biochar with reduced N fertilizer rates improved the cabbage yield,in particular the N60%+BC20 matched the yield that observed in N100%*** N and P uptake capacities of cabbage shoot probably contributed the higher vegetable production under both biochar amendment *** application mitigated the NH_(4)^(+)-N and total P leaching losses by 20%-30%and 29%-32%,respectively,compared with their counterpart treatment N60%.Nevertheless,biochar exerted no influence on the NO_(3)^(-)-N *** addition,soil organic matter content was recorded with 7.4%-28.7%higher following 10-20 t/ha biochar *** conclusion,biochar application can increase economic yield of cabbage via increasing N and P use efficiency,decrease N and P leaching losses,and improve soil quality in an intensive vegetable production system.

关键词： Biochar leachate non-point source pollution vegetable yield soil quality

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High Protein Yangyu Jiaotuan(洋芋搅团):Some Physico-chemical,Textural,Microstructural,Rheological Properties,and in vitro Oral-gastro-small Intestinal Starch Digestion

High Protein Yangyu Jiaotuan(洋芋搅团):Some Physico-chemical...

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2020年中国马铃薯大会

作者： Fankui Zeng Gang Liu Lovedeep Kaur Jaspreet Singh Lanzhou institute of Chemical Physics Chinese Academy of Sciences riddet institute and School of food and Advanced technology Massey University

Mashed potato is a very popular dish in the western *** China,there is a similar potato dish called "Yangyu Jiaotuan"prepared by repeatedly beating the steamed potatoes until they become *** and its processed products are generally considered high glycaemic and very low in protein *** the current research,two commercially available and affordable plant proteins(soy protein isolate-SPI and pea protein isolate-PPI) at two levels(5%,10%) were added to the Yangyu Jiaotuan with an objective to develop a product with reduced glycemic properties and high protein content while maintaining its original taste and *** properties of the samples were analyzed with a texture analyzer during five day refrigerated *** results showed that several important textural properties such as hardness and chewiness did not change significantly during the refrigerated *** extent of change in the texture of Yangyu Jiaotuan was very small in samples containing PPI,reflecting its suitability for use in this *** storage modulus G’increased with refrigerated storage time for different *** were significant differences among the five mashed potato samples(with and without protein addition) with respect to frequency dependence during rheological *** color of Yangyu Jiaotuan samples was determined using a hand-held chroma *** the addition of proteins,the brightness and a value decreased while the b values increased,during five days of storage,however the extent of color change was not *** in vitro starch digestion experiments were carried out by 2 min of oral digestion,30 min of gastric digestion,and 2 h of small intestinal *** salivary,gastric and small intestinal juices were used during in vitro starch digestion,whereas the glucose content was measured using a GOPOD *** starch hydrolysis of Yangyu Jiaotuan decreased considerably with the increase in PPI *** results also sho

关键词： Yangyu Jiaotuan physico-ehemical properties starch digestion in vitro

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Image Analysis of the Sugar-reduced Muffin Formulated with Stevianna or Inulin as a Sugar Replacer

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Grain & Oil science and technology 2018年第2期1卷 63-71页

作者： GAO Jingrong HAN Fezhong GUO Xinbo ZENG Xi'an MASON Susan L BRENNAN Margaret A BRENNAN Charles S Department of Wine Food and Molecular Biosciences Lincoln University riddet institute College of Light Industry and food science South China University of Technology

Sugar replacement, and/or reduction, in cereal products is important in relation to consumer appeal for nutritionally balanced, calorie reduced, products. However, when using sugar replacers, product structure can be negatively altered. The effect on air cell development and microstructure with the use of Stevianna, or inulin, as sugar replacer was evaluated using muffins as a model food. The total replacement of sugar using Stevianna or inulin resulted in the development of non-uniform air cells leading to poor muffin microstructure. However, formulations involving partial sugar replacers gave similar air cell characteristics and hence microstructural characteristics, to that of the control sample. The results indicated that sugar is an important factor for the development of muffin microstructure and is difficult to replace completely.

关键词： Stevianna Inulin Muffin microstructure Air cell Scanning electron microscopy

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Physico-chemical properties and nutrition quality of potato flour: chuño vs modern processing technology

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food and Health 2023年第4期5卷 1-7页

作者： Zhao-Jun Wang Xiao-Feng Liu Jian Xu Jaspreet Singh Lovedeep Kaur Gang Liu Fan-Kui Zeng Research and Development Center for Eco-materials and Eco-chemistry Lanzhou Institute of Chemical Physics of the Chinese Academy of SciencesLanzhou 730000China College of Life science and Engineering Lanzhou University of TechnologyLanzhou 730050China riddet institute and School of food and Advanced technology Massey UniversityPalmerston North 4442New Zealand

Chuño production is a kind of ancient method of potato preservation that has been used to the present *** this study,physicochemical property and nutrition quality of white chuño(WC),black chuño,and dehydrated potato flour prepared by hot air drying(AD)and freezing drying were analyzed and *** results revealed that the average particle size of the starch in WC is almost 10 times of the dehydrated potato flour by AD treatment according to the laser particle size *** the dehydration of WC,water-soluble minerals(K+,Mg2+),proteins,ascorbic acid,*** partly lost while Ca2+content increased *** addition,WC showed the lowest antioxidant capacity among the four different kinds of dehydrated potato *** polyphenol oxidase activity of WC,black chuño and AD were between 0.62–12.2 U/g fresh weight,which indicated that the color will be stable when chuño was used as staple food ingredient in the subsequent ***,as a potato processed food,chuño displayed great potential for promotion in the cold and poor rural areas of the northern China.

关键词： white chuño black chuño hot air drying freezing drying potato products

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Cultured meat from muscle stem cells: A review of challenges and prospects

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Journal of Integrative Agriculture 2015年第2期14卷 222-233页

作者： Isam T Kadim Osman Mahgoub Senan Baqir Bernard Faye Roger Purchas Department of Animal and Veterinary sciences College of Agricultural and Marine Sciences Sultan Qaboos UniversityMuscat PC. 123 Sultanate of Oman Department of Biology College of Science Sultan Qaboos UniversityMuscat PC. 123 Sultanate of Oman FAO Consultant Camel ProjectAl-Kharj 11941 Saudi Arabia institute of food Nutrition & Human Health Massey University Palmerston North Private Bag 11 222New Zealand

Growing muscle tissue in culture from animal stem cells to produce meat theoretically eliminates the need to sacrifice animals. So-called ＂cultured＂ or ＂synthetic＂ or ＂in vitro＂ meat could in theory be constructed with different characteristics and be produced faster and more efficiently than traditional meat. The technique to generate cultured muscle tissues from stem cells was described long ago, but has not yet been developed for the commercial production of cultured meat products. The technology is at an early stage and prerequisites of implementation include a reasonably high level of consumer acceptance, and the development of commercially-viable means of large scale production. Recent advancements in tissue culture techniques suggest that production may be economically feasible, provided it has physical properties in terms of colour, flavour, aroma, texture and palatability that are comparable to conventional meat. Although considerable progress has been made during recent years, important issues remain to be resolved, including the characterization of social and ethical constraints, the fine-tuning of culture conditions, and the development of culture media that are cost-effective and free of animal products. Consumer acceptance and confidence in in vitro produced cultured meat might be a significant impediment that hinders the marketing process.

关键词： cultured meat conventional meat environmental impact stem cells

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