检索结果-南通市图书馆

food Science and Human Wellness 2024年

作者： Xiaoyu Song Zhuoting Luo Mengting Li Jianke Li Chen Hou College of food Engineering and Nutritional Science Shaanxi Normal university university key laboratory of food processing byproducts for advanced development and high value utilization Shaanxi Normal university

high-fat diet (HFD) promotes the imbalance of gut microbiota， contributing to the development of metabolic disorders. Pomegranate juice (PJ) and inulin， as dietary polyphenol and dietary fiber respectively， have been reported to ameliorate diet-induced gut microbiota dysbiosis and metabolic disorders. However， the combined effect of PJ and inulin on HFD-induced metabolic disorders has not been elucidated. In current study， we found that the combination of PJ and inulin prevent HFD-induced obesity， dyslipidemia， and gut microbiota dysbiosis. Moreover， the fecal levels of short-chain fatty acids (SCFAs) produced by inulin were increased after inulin combined with PJ. The levels of pomegranate polyphenol metabolites produced by PJ were also increased after PJ combined with inulin， especially pharmacokinetic analysis showed that the presence of inulin enhance the absorption level of urolithin A. Fecal metabolomic analysis found that PJ combined with inulin alter the metabolic status compared with PJ. It was also showed that the levels of SCFAs and pomegranate polyphenol metabolites among groups were correlated with gut microbiota and metabolic disorders indicators. Our results suggested that PJ combined with inulin prevent HFD-induced metabolic disorders， which may be attributed to the promotion of mutual metabolic transformation and absorption of PJ and inulin by gut microbiota.

关键词：

Pomegranate peel polyphenols improves diet-induced obesity and promotes adipose browning development through gut microbiota in mice

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 Science and Human Wellness 2024年

作者： Zhuoting Luo Xiaoyu Song Mengting Li Jianke Li Chen Hou university key laboratory of food processing byproducts for advanced development and high value utilization Shaanxi Normal university College of food Engineering and Nutritional Science Shaanxi Normal university

Gut microbiota regulate the activation of adipose browning， which promote energy dissipation and combat diet-induced obesity. Pomegranate peel polyphenols (PPPs) have been shown to reduce obesity， regulate lipid metabolism in adipose tissue， and modulate the composition of gut microbiota in animal fed high-fat diet (HFD). However， the role of gut microbiota in the improvement of obesity by PPPs has not been elucidated. In current study， we applied antibiotics to inhibit gut microbiota in mice fed HFD and treated with PPPs. The results showed that the inhibition of gut microbiota impair the effect of PPPs on reducing obesity and promoting adipose browning， and change the fecal metabolomic profiles in respond to PPPs. Moreover， the inhibition of gut microbiota supressed the promotive effects of PPPs on the levels of Akkermansia and microbiota-related metabolites， such as urolithin A， short-chain fatty acids (SCFAs)， and bile acids (BAs)， which were associated with activating adipose browning. Therefore， our results suggested that the presence of gut microbiota is essential for PPPs to ameliorate HFD-induced obesity. The related bacteria or metabolites generated by the interaction between PPPs and microbiota promote adipose browning and facilitate the beneficial effects of PPPs.

关键词：

Beneficial effects of lacquer seed oil on bromocriptine-induced postpartum hypogalactia in rats

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 Science and Human Wellness 2024年

作者： Mengting Li Xiaoyu Song Lin Shi Jie Li Mayira·Ahat Yaojie Liu Chen Hou Jianke Li university key laboratory of food processing byproducts for advanced development and high value utilization Shaanxi Normal university College of food Engineering and Nutritional Science Shaanxi Normal university

The high incidence of postpartum hypogalactia hinders the healthy development of postpartum women and the next generation. Lacquer seed oil (LSO)， the oil extracted from the seeds of the lacquer tree， has been traditionally used as a dietary supplement for promoting postpartum lactation and recovery in some districts of China. However， its physiological effects have not been verified， and the mechanism and active components of LSO have not been analyzed. Thus， we applied LSO to bromocriptine-induced postpartum hypogalactia rats. The results showed that LSO supplement effectively improves bromocriptine-induced postpartum hypogalactia. LSO also increased prolactin levels reduced by bromocriptine， promoted JAK2/STAT5 and PI3K/AKT pathways and several gene expression levels of milk synthesis in mammary gland. Moreover， metabolomic and network pharmacological analysis further revealed that JAK2/STAT5， PI3K/AKT， and estrogen signaling pathway are the potential main regulatory sites for the beneficial effects of LSO on postpartum hypogalactia， and that quercetin， kaempferol， arachidonic acid， epicatechin， and β-sitosterol are the top 5 main active ingredients of LSO. Our results suggested that LSO has great potential in the application of the improvement of postpartum hypogalactia.

关键词：

Lipidomics and whole-genome sequencing identify lipid profiles in fermented golden pompano(Trachinotus ovatus) inoculated with Bacillus subtilis: Influence of indigenous strains on lipid changes

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 Science and Human Wellness 2024年

作者： Yanyan Wu Huifang Wang Huan Xiang Di Wang Chunsheng Li Shengjun Chen Yongqiang Zhao Yueqi Wang key laboratory of Aquatic Product processing Ministry of Agriculture and Rural Affairs National R&D Center for Aquatic Product processing South China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Guangxi Colleges and Univerisities key laboratory development and high-value utilization of Buibu Gulf Seafood Resources College of food Engineering Beibu Gulf university Co-Innovation Center of Jiangsu Marine Bio-industry Technology Jiangsu Ocean university Collaborative Innovation Center of Seafood Deep processing Dalian Polytechnic university

Inoculated fermentation enables rapid fermentation of aquatic products. No studies have been conducted on the lipid profiles of inoculated fermented golden pompano (Trachinotus ovatus). In this study， a lipase-producing Bacillus subtilis with salt tolerance was screened from traditionally fermented golden pompano (TF) and used as a starter culture. Whole-genome sequencing analysis revealed it carries four CRISPR structures and two genes encoding triacylglycerol lipase. Untargeted lipidomics identified lipid molecules (833) in six major classes from B. subtilis SCSMX-2 fermented golden pompano (IF). Twenty-eight lipid molecules were upregulated in IF， including phosphatidylcholines (PCs)， triacylglycerols (TAGs)， and lysophosphatidylcholine. B. subtilis supplementation enhanced the production of polyenyl phosphatidylcholines and medium- and long-chain triacylglycerols. The IF rich in linoleic， docosahexaenoic acids， and eicosapentaenoic acid were primarily distributed in the sn-2 position of DHA， PC and PE. This research revealed the lipid profiles of IF， providing theoretical basis for the application of B. subtilis in the fermented fish industry.

关键词：

Effect of Calcination Temperature on the Microstructure and Surface Properties of a Cu/ZnO Catalyst Derived from Zn_(3)Cu_(2)(OH)_(6)(CO_(3))_(2)

在线全文

同方期刊数据库

学校读者我要写书评

暂无评论

China Petroleum processing & Petrochemical Technology 2024年第2期26卷 46-56页

作者： Qiu Shiming Wang Shengjie School of Chemistry and Chemical Engineering Guangxi Minzu Normal UniversityChongzuo 532200GuangxiChina Guangxi key laboratory for high-value utilization of Manganese Resources Chongzuo 532200GuangxiChina

The Cu/ZnO catalyst formed upon the calcination of aurichalcite has a uniform distribution of ZnO,which can delay the sintering of Cu species at high temperatures.In this study,aurichalcite possessing a nearly pure phase was prepared using the ammonium complex dissociation precipitation method,and the effect of calcination temperature on the structure and surface properties of the derived Cu/ZnO catalyst was studied.The results show that the calcination temperature determines the particle size and crystallization degree of the Cu/ZnO catalyst and the surface properties of the corresponding copper oxide and reduced copper.Low-temperature calcination is more conducive to reducing the particle size of the Cu/ZnO catalyst,increasing the specific surface area,and generating abundant defect characteristics on the surface,which is key to obtaining highly dispersed copper and copper-specific surface area catalysts by subsequent reduction.Additionally,the Cu/ZnO catalyst derived using a 300℃or 400℃calcination proved to have a higher specific activity per gram of copper than a commercial Cu/Zn/Al catalyst.The discovery in this study opens up a new method for the convenient preparation of a high-temperature resistant Cu/Zn methanol reforming catalyst.

关键词： methanol reforming copper zinc oxide lattice defect

Research advance of Bacillus velezensis:bioinformatics,characteristics,and applications

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年第4期13卷 1756-1766页

作者： Ting Su Biao Shen Xingjuan Hu Yue Teng Peifang Weng Zufang Wu Lianliang Liu State key laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products Key Laboratory of Animal Protein Deep Processing Technology of ZhejiangZhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and NutritionSchool of Food and Pharmaceutical SciencesNingbo UniversityNingbo 315000China Zhoushan Customs District Zhoushan 316100China

Bacillus velezensis is a Gram-positive and spore-forming bacterium.It has potent antimicrobial properties that can be used to promote plant growth and as a pesticide by inhibiting pathogens.B.velezensis has the capability to generate a diverse range of enzymes that have potential applications in various fields,such as enzyme production,fermented food,degradation of pollutants,and bioenergy.In addition,B.velezensis is a promising probiotic.It possesses high bile-salt tolerance characteristics and has a high success rate of colonization in the intestinal mucosa.Besides,the strain can also regulate gut microbiota constitute by increasing the number of beneficial microorganisms and decreasing the number of pathogens.Furthermore,based on its special properties,including high-yield protease production and high salt-tolerance,B.velezensis shows potential for use in marine protein fermentation,opening up new avenues for the development of novel food products and bioactive peptides.In addition,B.velezensis can shorten the fermentation time as well as improve the nutritional value and flavor of fermented food.The safety of B.velezensis for food production was evaluated.This review provides valuable insights into the potential uses and benefits of B.velezensis,particularly in the context of fermented foods.

关键词： Bacillus velezensis Bioinformatics Properties Fermentation Bioactive peptides

维普期刊数据库

Effects of high temperature and high relative humidity drying on moisture distribution,starch microstructure and cooking characteristics of extruded whole buckwheat noodles

在线全文

学校读者我要写书评

暂无评论

Journal of Future foods 2024年第2期4卷 159-166页

作者： Linghan Meng Xuyang Sun Yan Zhang Xiaozhi Tang key laboratory of Grains and Oils Quality Control and processing College of Food Science and EngineeringCollaborative Innovation Center for Modern Grain Circulation and SafetyNanjing University of Finance and EconomicsNanjing 210023China Hebei key laboratory of food Safety Hebei Food Inspection and Research InstituteShijiazhuang 050091China

Drying is a key step in starch noodle production.The effects of high temperature(60,70,80°C)and high relative humidity(65%,75%,85%)drying(HTHD)on the moisture distribution,starch microstructure and cooking characteristics of extruded whole buckwheat noodles were investigated.Compared to the conventional hot-air drying(CHAD)at 40°C,the increase in drying temperature(60–80°C)and the decrease in relative humidity(85%–65%)significantly improved drying efficiency of the extruded noodles.By adjusting drying temperature and relative humidity,the rate of moisture migration in noodles and phase transition of starch could be appropriately controlled.The optimum drying parameters(T70H75,70°C drying temperature and 75%relative humidity)showed smooth and dense network structure,resulting in the lowest cooking loss(6.61%),broken rate(0%),highest hardness(1695.17 g)and springiness(0.92).However,the total flavonoid content(TFC)and the total phenolic content(TPC)reduced by 6.81%–28.50%and 7.19%–53.23%in contrast to CHAD,and the color of buckwheat noodles became darker through HTHD.These findings showed the potential of HTHD for increasing drying efficiency and improving buckwheat noodle quality.The appropriate drying parameters could maintain a balanced relationship between moisture migration in noodles and phase transition of starch,which resulted in better cooking quality for extruded whole buckwheat noodles.Such a study is valuable for regulating the process conditions of buckwheat-based foods and promoting its commercial utilization.

关键词： Extruded whole buckwheat noodle high temperature and high relative humidity drying Moisture distribution Starch microstructure Cooking characteristics

Hypoglycemic mechanism of Tegillarca granosa polysaccharides on type 2 diabetic mice by altering gut microbiota and regulating the PI3K-akt signaling pathwaye

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年第2期13卷 842-855页

作者： Qihong Jiang Lin Chen Rui Wang Yin Chen Shanggui Deng Guoxin Shen Shulai Liu Xingwei Xiang College of food Science and Technology Zhejiang University of TechnologyHangzhou 310014China key laboratory of Marine Fishery Resources Exploitment&utilization of Zhejiang Province Hangzhou 310014China National R&D Branch Center for Pelagic Aquatic Products processing(Hangzhou) Hangzhou 310014China Institute of Sericultural and Tea Zhejiang Academy of Agricultural SciencesHangzhou 310021China College of food and Pharmacy Zhejiang Ocean UniversityZhoushan 316000China

Type 2 diabetes mellitus(T2DM)is a complex metabolic disease threatening human health.We investigated the effects of Tegillarca granosa polysaccharide(TGP)and determined its potential mechanisms in a mouse model of T2DM established through a high-fat diet and streptozotocin.TGP(5.1×10^(3) Da)was composed of mannose,glucosamine,rhamnose,glucuronic acid,galactosamine,glucose,galactose,xylose,and fucose.It could significantly alleviate weight loss,reduce fasting blood glucose levels,reverse dyslipidemia,reduce liver damage from oxidative stress,and improve insulin sensitivity.RT-PCR and Western blotting indicated that TGP could activate the phosphatidylinositol-3-kinase/protein kinase B signaling pathway to regulate disorders in glucolipid metabolism and improve insulin resistance.TGP increased the abundance of Allobaculum,Akkermansia,and Bifidobacterium,restored the microbiota abundance in the intestinal tracts of mice with T2DM,and promoted short-chain fatty acid production.This study provides new insights into the antidiabetic effects of TGP and highlights its potential as a natural hypoglycemic nutraceutical.

关键词： Tegillarca granosa polysaccharide Type 2 diabetes mellitus Glycolipid metabolism PI3K/Akt signaling pathway

维普期刊数据库

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

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： 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.

关键词：

Adaptability of two cellulase producing strains Bacillus sp. SH and Aspergillus oryzae Y21 in whole wheat dough and impact on the quality of whole wheat bread

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 Science and Human Wellness 2024年

作者： Yingli Liu Shengjie Zhong Xiaoming Wei Maosi Fan Min Cai Zhengkai Wang Jing Wang National Center of Technology Innovation for Grain Industry (Comprehensive utilization of Edible By-products) key laboratory of Special food Supervision Technology for State Market Regulation Beijing Technology and Business university

Compared to refined wheat flour， whole wheat flour contains higher nutrients， but its high content of dietary fiber can have a significant impact on the quality of the final product. Therefore， how to enable consumers to obtain health benefits from whole wheat flour and improve the processing performance of whole wheat products has become a concern. The purpose of this study is to apply two strains Bacillus sp. SH and Aspergillus oryzae Y21 with cellulase production capacity and study their adaptability in whole wheat dough. The results indicate that the addition of cellulase-producing strains enhanced the acid production ability of whole wheat dough， rapidly reduced its pH value and insoluble dietary fiber content， and significantly increased the water-soluble arabinoxylan and water-soluble dietary fiber content. During the fermentation process， the viscoelasticity of the dough decreased， free sulfhydryl content increased， wet gluten content decreased， and the degree of reduction was consistent with the degree of acidification. Moreover， the proteolytic activity of the dough was increased， and the hydrolysis of gliadin was the most extensive. Bacillus sp. SH showed a higher advantage and has been used in whole wheat bread making. Increasing the proportion of strain SH in whole wheat bread can improve the structural characteristics and texture of the bread. When SH (5 × 107CFU/g) is added to whole wheat bread， its hardness， elasticity， chewiness， and resilience can be similar to those of bread made from control group wheat flour， far exceeding that of whole wheat bread without adding SH. The addition of cellulase producing strains has obvious advantages in the development of whole-wheat dough， and also promote the development of whole wheat fermented foods as staple foods.

关键词：