摘要：
Lotus root (Nelumbo nucifera G.) is a high economic value crop in the world. In this study, the storage characteristics (color, sensory, texture, and fatty acids) of lotus root ("Elian No.5") were evaluated at different harvest periods (September 2018, October 2018, November 2018, December 2018, and January 2019). Moreover, the storage characteristics were evaluated after the shortterm and long-term storage of lotus root at 4 degrees C and 20 degrees C. The hardness of lotus root significantly decreased at both temperatures (4 degrees C and 20 degrees C) during the first 3 days of storage. In contrast, the decrease in hardness delayed at 4 degrees C (beyond 3 days of storage). Further, genes related to hardness at different storage temperatures were identified using the RNA-seq and qRT-PCR. The results of this study provide a reference for lotus root storage and a basis for the molecular breeding of longterm-storable lotus root.
摘要：
This study used response surface methodology to determine the optimal conditions for extraction of polysaccharides from Pyracantha. fortuneana (PSPF), and studied the mechanism of PSPF-inducing apoptosis in human ovarian carcinoma Skov3 cells. Response surface methodology (RSM) were adopted to extract PSPF. The maximum value of polysaccharide yield was obtained under these optimal conditions. PSPF had good potential as an antioxidant. Exposure of cells to PSPF resulted in cytotoxicity through the induction of apoptosis, and the reactive oxygen species were increased, mitochondrial membrane potential decreased, DNA damage (detected as gamma- H2AX and RAD51 foci) was observed in Skov3 cells. In addition, PSPF could induce apoptosis of cancer cells. Therefore, PSPF should be explored as novel potential antioxidants and an anti-tumor drug in a clinical setting.
作者机构：
[王俊南; 胡晓潇; Shan T.-T.] College of Biological and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan, 430023, China;College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China;Hubei Engineering Research Center for Fresh Food, Wuhan, 430023, China;[易阳] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China<&wdkj&>Hubei Engineering Research Center for Fresh Food, Wuhan, 430023, China;[王宏勋; 王丽梅] College of Biological and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan, 430023, China<&wdkj&>Hubei Engineering Research Center for Fresh Food, Wuhan, 430023, China
摘要：
The preparation mainly composed of extraction, pre-purification and dehydration is essential for the research and development of natural polysaccharides. The methods or conditions used in the three procedures had significant effects on the composition, structure and function of the polysaccharides obtained. Temperature, pH, enzyme, ultrasound and microwave were the important factors associated with their physicochemical changes. Molecular degradation and intermolecular interaction were two of the main mechanisms responsible for the changes. The degradations of polysaccharides responding to hydrothermal and ultrasonic conditions could be partly descripted by multiple linear regression model, implying the possibility for the prediction and control of polysaccharide degradation. Moreover, the interactions between polysaccharide and other compounds, forming complexes natively or conditionally, could be selectively triggered or eliminated to obtain polysaccharides under certain functions. This work shows new insights into the preparation of polysaccharides, which could benefit the efficient utilization of their natural and modified properties.
作者机构：
[岳琪琪; 刘文; 孔萍] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China;Fresh Food Engineering and Technology Research Center of Hubei Province, Wuhan, 430023, China;College of Biological and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan, 430023, China;[侯温甫] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China<&wdkj&>Fresh Food Engineering and Technology Research Center of Hubei Province, Wuhan, 430023, China;[王丽梅; 王宏勋] Fresh Food Engineering and Technology Research Center of Hubei Province, Wuhan, 430023, China<&wdkj&>College of Biological and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan, 430023, China
通讯机构：
College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
摘要：
Lotus (Nelumbo nucifera Gaertn) is a wetland vegetable famous for its nutritional and medicinal value. Phenolic compounds are secondary metabolites that play important roles in the browning of fresh-cut fruits and vegetables, and chemical constituents are extracted from lotus for medicine due to their high antioxidant activity. Studies have explored in depth the changes in phenolic compounds during browning, while little is known about their synthesis during the formation of lotus rhizome. In this study, transcriptomic analyses of six samples were performed during lotus rhizome formation using a high-throughput tag sequencing technique. About 23 million high-quality reads were generated, and 92.14% of the data was mapped to the reference genome. The samples were divided into two stages, and we identified 23,475 genes in total, 689 of which were involved in the biosynthesis of secondary metabolites. A complex genetic crosstalk-regulated network involved in the biosynthesis of phenolic compounds was found during the development of lotus rhizome, and 25 genes in the phenylpropanoid biosynthesis pathway, 18 genes in the pentose phosphate pathway, and 30 genes in the flavonoid biosynthesis pathway were highly expressed. The expression patterns of key enzymes assigned to the synthesis of phenolic compounds were analyzed. Moreover, several differentially expressed genes required for phenolic compound biosynthesis detected by comparative transcriptomic analysis were verified through qRT-PCR. This work lays a foundation for future studies on the molecular mechanisms of phenolic compound biosynthesis during rhizome formation.
关键词：
acid-sensing ion channels;Asic2a;Asic4;methylation;morris water maze;walnut oil
摘要：
<jats:title>Abstract</jats:title><jats:p>Although Walnut oil (<jats:styled-content style="fixed-case">WO</jats:styled-content>) has been reported to enhance cognitive function, the underlying molecular mechanisms are not well understood. This study was designed to assess the effects of <jats:styled-content style="fixed-case">WO</jats:styled-content> on spatial memory in rats through modulation of the expression of acid‐sensing ion channel genes, <jats:italic>Asic2a</jats:italic> and <jats:italic>Asic4</jats:italic>. To investigate the effect of <jats:styled-content style="fixed-case">WO</jats:styled-content> on cognitive performance, we supplemented the diet of female rats with <jats:styled-content style="fixed-case">WO</jats:styled-content>. The results showed that supplementation with <jats:styled-content style="fixed-case">WO</jats:styled-content> at doses of 2.2 and 11gkg<jats:sup>−1</jats:sup>day<jats:sup>−1</jats:sup> significantly improved learning and memory. In vitro treatment of rat hippocampal neuronal cells with appropriate doses of <jats:styled-content style="fixed-case">WO</jats:styled-content> revealed a significant increase in the expression of <jats:italic>Asic2a</jats:italic> and <jats:italic>Asic</jats:italic>4 in a dose‐dependent manner at both the <jats:styled-content style="fixed-case">mRNA</jats:styled-content> and protein levels. We conclude that <jats:styled-content style="fixed-case">WO</jats:styled-content> intake might help to prevent cognitive decline, particularly in the elderly, and that <jats:styled-content style="fixed-case">ASIC</jats:styled-content> genes in neurons can be the targets of compounds contained in the oil.</jats:p>
摘要：
To investigate the structure, in vitro digestibility and activity of polysaccharides from lotus root, their main fractions named LRPs were isolated and purified by gel filtration chromatography. Structural analyses indicated that: LRPs were alpha-(1 -> 6)-D-heteroglucans mainly composed of Glc-(1 ->, -> 6)-Glc(1 ->, -> 6)-Gal (1 ->, -> 4,6)-Gal- (1 -> and -> 3,6)-Glc-(1 ->, at a molar ratio of 1.00: 4.33: 0.83: 0.13: 1.14; the total molar percentage of other monosaccharides in LRPs, including Man, Rha, GalA and Ara, was 8.10%; the molecular weights of LRPs was in the range of 1.33 kDa to 5.30 kDa. According to the change of molecular weight and the productions of reducing sugar and free monosaccharide, the simulated experiments of salivary, gastric and intestinal digestion confirmed that LRPs were almost undigestible. Moreover, LRPs showed the scavenging ability against DPPH and hydroxyl radicals, the growth inhibition ability against SGC7901 and HepG2 cancer cells in vitro, and the immunostimulating effect on the NO and TNF-alpha productions of macrophages in vitro. LRPs nearly remain their initial structure and activities in upper gastrointestinal tract and have health-improving potentials. (C) 2019 Published by Elsevier B.V.
作者机构：
[韩苗苗; 易阳; 姚娟] School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China;[王丽梅] School of Biology and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan, 430023, China;[黄菲] Key Laboratory of Functional Foods, Ministry of Agriculture, Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, 510610, China
摘要：
<jats:p>Nonalcoholic fatty liver disease (NAFLD) is the most prevalent chronic liver disease in developed countries. Recent studies indicated that the modification of gut microbiota plays an important role in the progression from simple steatosis to steatohepatitis. Epidemiological studies have demonstrated consumption of fish oil or perilla oil rich in n-3 polyunsaturated fatty acids (PUFAs) protects against NAFLD. However, the underlying mechanisms remain unclear. In the present study, we adopted 16s rRNA amplicon sequencing technique to investigate the impacts of fish oil and perilla oil on gut microbiomes modification in rats with high-fat diet- (HFD-) induced NAFLD. Both fish oil and perilla oil ameliorated HFD-induced hepatic steatosis and inflammation. In comparison with the low-fat control diet, HFD feeding significantly reduced the relative abundance of Gram-positive bacteria in the gut, which was slightly reversed by either fish oil or perilla oil. Additionally, fish oil and perilla oil consumption abrogated the elevated abundance of<jats:italic>Prevotella</jats:italic>and<jats:italic>Escherichia</jats:italic>in the gut from HFD fed animals. Interestingly, the relative abundance of antiobese<jats:italic>Akkermansia</jats:italic>was remarkably increased only in animals fed fish oil compared with HFD group. In conclusion, compared with fish oil, perilla oil has similar but slightly weaker potency against HFD-induced NAFLD and gut dysbiosis.</jats:p>
摘要：
Hydrodistillation, solvent, enzymolysis and supercritical fluid extraction (SFE) methods were used to extract the essential oil of Osmanthus fragrans Lour.. The components of the essential oil were analyzed by gas chromatography/mass spectrometry (GC-MS). The yields of essential oil extracted by theose four different methods from O. fragrans Lour were were 0.14%, 0.89%, 0.94%, 1.11% respectively, based on the dry weight. Trans-linalool oxide, cis-linalool oxide, beta-ionone, 9-Tricosene, hexadecanoic acid, 9,12,15-octadecatrienoic acid and 9,12,15-octadecatrienoic acid, ethyl ester were the primary components of O. fragrans essential oil. The chemical analysis revealed that the percentage of those primary components of essential oil extracted by different methods were widely different. The results indicated that supercritical fluid extraction method with suitable extract conditions was more selective than the other methods. SFE is the best method for extracting the essential oil of O. fragrans which was solvent free and available in high purity at relatively low cost in the extraction of essential oil.
摘要：
Article Crystal structure of bis(3,5-dichloro-N-2-(dimethylamino)ethylsalicylaldiminato- κ3N,N',O)manganese(II) monohydrate, Mn(C11H13Cl2N2O)2 · H2O was published on June 1, 2012 in the journal Zeitschrift für Kristallographie - New Crystal Structures (volume 227, issue 2).
