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ABSTRACT: Nanoemulsions are considered a very important tool for the delivery of bioactive compounds to the human body through food systems. Application of low-frequency ultrasound, a high-energy method, facilitates the homogenization and dispersion process under the influence of cavitation phenomena. Frequency, time, power, oil phase and aqueous phase are major parameters governing the cavitation process, concomitantly influencing the size and polydispersity index of nanoemulsion droplet. Additionally, hydrostatic pressure, gas content and temperature may also have profound effects on the process. Present review highlights the principles and production technology of high-intensity ultrasound and discusses the role of acoustic cavitation in the preparation of food-grade O/W nanoemulsions. Finally, it indicates technical hurdles, issues and future prospects of the technology.
Food Engineering Reviews 05/2013; · 1.89 Impact Factor
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ABSTRACT: Based on optimized solid-phase microextraction/gas chromatography-mass spectrometry (SPME/GC-MS) and chemometric methods, simple, reliable and reproducible methods were described for the first time for developing a chromatographic fingerprint of oxidized tallow. Eight optimal oxidized tallow samples were used to establish the chromatographic fingerprint. Spectral correlative chromatogram was adopted to identify 33 "common components". The validation of fingerprint analysis was performed based on the relative retention time, the relative peak area of common peaks, sample stability and similarity analysis. The correlation coefficient of similarity of eight optimal oxidized tallow samples was more than 0.962, which showed that samples from different batches were consistent to some extent in spite of slightly different chemical indexes. Through principal component analysis (PCA), 14 constituents were further screened out to be the main chemical markers, which could be applied to more accurate quantitative discrimination and quality control of oxidized tallow.
Journal of chromatography. A 01/2013; · 4.19 Impact Factor
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ABSTRACT: The coacervates of gelatin (G) and gumarabic (GA) were prepared in order to elucidate their pH-dependentcomplexation mechanism. Three biopolymers mixing ratios (MRs) (G/GA of 2:1, 1:1 and 1:2, w/w) were chosen to disclose their individual coacervates transition pattern for morphology and size distribution. The results showed that with pH decline, the coacervates became larger for the MR of 1:1 and 1:2; whereas, the trend went oppositely as to the MR of 2:1. Through the composition analysis of coacervates, such transition pattern was found to be consistent with the conversion rate of GA. Coacervates prepared by the MR of 2:1 were chosen to further investigate the formation mechanism at the molecular level. During the complexation process with pH decrease, G molecules experienced a conformational change from a flexible pattern to an ordered PPII helix. On the other hand, GA went through a transition from partly ordered PPII helix to relatively disordered conformation, and then converted to a more compact structure, called PPI helix. Such molecular transformation for both G and GA finally contributed to the smaller coacervates with pH decline, which coincided perfectly with the morphologyevolution.
Food Hydrocolloids 01/2013; 30(1-0268-005X):323–332. · 3.47 Impact Factor
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ABSTRACT: To improve the yield of Maillard peptides, a microbial transglutaminase (MTGase) was used to increase the content of 1000-5000Da peptides in soybean protein hydrolysates by using a cross-linking reaction. The sensory characteristics and antioxidant activities of corresponding Maillard Reaction Products (MSPC) was then evaluated. After cross-linking treatment the content of 1000-5000Da peptides in protein hydrolysates and the yield of Maillard peptides increased by 21.19% and 8.71%, respectively, which contributed to the improved mouthfulness of MSPC. The bitter amino acids were significantly decreased and the umami acids were markedly increased in MSPC. Volatile compounds identified by GC-MS analysis showed that the content of the important meaty flavour compounds (such as 2-methyl-3-furanthiol, bis(2-methyl-3-furyl)disulfide) of MSPC were dramatically higher than that of MRPs from uncross-linking peptides. Combined with sensory evalution, it was confirmed that MTGase cross-linking improved the flavour Characteristics and did not affect the antioxidant activity of MSPC.
Food Chemistry 01/2013; 136(1):144-51. · 3.65 Impact Factor
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ABSTRACT: KCNJ13 encodes Kir7.1, an inwardly rectifying K(+) channel that is expressed in multiple ion-transporting epithelia. A mutation in KCNJ13 resulting in an arginine to tryptophan change at residue 162 (R162W) of Kir7.1 was associated with Snowflake vitreoretinal degeneration (SVD), an inherited autosomal dominant disease with vitreous degeneration and mild retinal degeneration. We used the Xenopus laevis oocyte expression system to assess the functional properties of the R162W (mutant) Kir7.1 channel and determine how wild-type (WT) Kir7.1 is affected by the presence of the mutant subunit. Recordings via the two-electrode voltage-clamp technique revealed that oocytes injected with mutant Kir7.1 cRNA resulted in currents and cation selectivity that were indistinguishable from those in water-injected oocytes, suggesting that the mutant protein does not form functional channels in the plasma membrane. Co-injection of oocytes with equal amounts of mutant and WT Kir7.1 cRNAs resulted in inward K(+) and Rb(+) currents with amplitudes that were about 17% of those in oocytes injected with WT Kir7.1 cRNA alone, demonstrating a dominant-negative effect of the mutant subunit. Similar to oocytes injected with WT Kir7.1 cRNA alone, co-injected oocytes exhibited inwardly-rectifying Rb(+) currents that were more than 7 times larger than K(+) currents, indicating that mutant subunits did not alter Kir7.1 channel selectivity. Immunostaining of Xenopus oocytes or MDCK cells expressing mutant or WT Kir7.1 demonstrated distribution of both proteins primarily in the plasma membrane. Our data suggest that the R162W mutation suppresses Kir7.1 channel activity, possibly by negatively impacting gating by membrane phosphadidylinositol 4,5-bisphosphate.
AJP Cell Physiology 12/2012; · 3.54 Impact Factor
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ABSTRACT: The "enzymatic hydrolysis-mild thermal oxidation" method was employed to obtain oxidized tallow. Nine beeflike flavours (BFs) were prepared through Maillard reaction with oxidized tallow and other ingredients. Volatile compounds of oxidized tallow and beeflike flavours were analysed by SPME/GC-MS. Six sensory attributes (meaty, beefy, tallowy, simulate, burnt and off-flavour) were selected to assess BFs. Thirty four odour-active compounds were identified to represent beef odour through GC-O analysis based on detection frequency method. GC-MS profiles of oxidized tallow were correlated with GC-O responses and sensory attributes of BFs using partial least squares regression modelling (PLSR). Twenty nine compounds were considered as the potential precursors of oxidized tallow. Among them, tetradecanoic acid, d-limonene, 1,7-heptandiol, 2-butyltetrahydrofuran, (Z)-4-undecenal, (Z)-4-decenal, (E)-4-nonenal and 5-pentyl-2(3H)-furanone were unique products generated from enzymatic hydrolysis-mild thermal oxidation of tallow, while hexanal, heptanal, octanal, nonanal, decanal, pentanal, acetic acid, butanoic acid, hexanoic acid, 1-heptanol, 1-octanol, 3-methylbutanal, 2-pentylfuran, γ-nonalactone, 2-undecenal, (E,E)-2,4-decadienal, (E,E)-2,4-nonadienal, (E)-2-nonenal, (E)-2-octenal, (E)-2-decenal and (Z)-2-heptenal were common products generated from thermal oxidation of tallow.
Journal of chromatography. B, Analytical technologies in the biomedical and life sciences 12/2012; 913-914C:69-76. · 2.78 Impact Factor
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ABSTRACT: A homologue of SQUAMOSA/APETALA1, designated PaAP1, was isolated from Prunus avium by reverse transcription-PCR (RT-PCR). The full length of PaAP1 cDNA is 753bp, and it codes for a polypeptide of 250 amino acid residues. Sequence comparison revealed that PaAP1 belongs to the MADS-box gene family. Phylogenetic analysis indicated that PaAP1 shared the highest identity with SQUA/AP1 homologues from Prunus serrulata. Real-time fluorescence quantitative PCR analysis showed that PaAP1 was expressed at high levels in petal, sepal, style, and flower buds, which was slightly different from the expression pattern of AP1 of Arabidopsis thaliana. To characterize the functions of PaAP1, we assessed Arabidopsis transformed with 35S::PaAP1. A total of 8 transgenic T(1) lines with an early flowering phenotype were obtained, and a 3:1 segregation ratio of flowering time was observed in the T(2) generation of 4 lines. This study provides the first functional analysis of an SQUA/AP1 homolog from P. avium and suggests that PaAP1 is potentially useful for shortening the juvenile period in sweet cherry.
Journal of plant physiology 12/2012; · 2.50 Impact Factor
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ABSTRACT: Although a close relationship between carpal tunnel pressure and median nerve dysfunction has been found, the current methods for pressure measurements are invasive, using a catheter in the carpal canal to monitor the pressure. A noninvasive method for quantifying carpal tunnel pressure would be useful as an alternative to the catheter method. In this study, a simplified experimental model was developed to measure the shear wave speed in a canine Achilles tendon under different tunnel pressures. The results showed that the speed of waves through the inside-tunnel tendon had a linear relationship with the pressure in the tunnel (first measurement: r=0.966, P<0.001; second measurement: r=0.970, P<0.001). This indicates that the tendon could serve as a strain gauge to evaluate the tunnel pressure by detecting the changes of wave propagation speed. However, further validations in human cadavers and clinical subjects are necessary.
Journal of biomechanics 09/2012; · 2.66 Impact Factor
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ABSTRACT: The formation mechanism of Maillard peptides was explored in Maillard reaction through diglycine/glutathione(GSH)/(Cys-Glu-Lys-His-Ile-Met)-xlyose systems by heating at 120 °C for 30-120 min. Maximum fluorescence intensity of Maillard reaction products (MRPs) with an emission wavelength of 420~430 nm in all systems was observed, and the intensity values were proportional to the heating time. Taken diglycine/GSH-[(13) C(5) ]xylose systems as a control, it was proposed that the compounds with high m/z values of 379 and 616 have the high molecular weight (HMW) products formed by cross-linking of peptides and sugar. In (Cys-Glu-Lys-His-Ile-Met)-xylose system, the m/z value of HMW MRPs was not observed, which might be due to the weak signals of these products. According to the results of gel permeation chromatography, HMW MRPs were formed by Maillard reaction, especially in (Cys-Glu-Lys-His-Ile-Met)-xylose system, the percentage of Maillard peptides reached 52.90%. It was concluded that Maillard peptides can be prepared through the cross-linking of sugar and small peptides with a certain MW range. Copyright © 2012 European Peptide Society and John Wiley & Sons, Ltd.
Journal of Peptide Science 08/2012; 18(10):626-34. · 1.80 Impact Factor
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ABSTRACT: An efficient approach based on the synthesis of phytostanyl esters with an acid-surfactant-combined catalyst in a solvent-free system was developed. The effect of catalyst dose, substrate molar ratio, reaction temperature, and acyl donor was considered. The reaction conditions were further optimized by response surface methodology, and a high yield of phytostanyl laurate (>92%) was obtained under optimum conditions: 3.17:1 molar ratio of lauric acid to plant stanols, 4.01% catalyst dose (w/w), 119 °C, and 4.1 h. FT-IR, MS, and NMR were adopted to confirm the chemical structure of phytostanyl laurate. Meanwhile, the physiochemical properties of different phytostanyl esters were investigated. Compared with phytostanols, the prepared phytostanyl esters had much lower melting temperature and higher oil solubility. There was no obvious difference in melting and solidification properties between sunflower oil with phytostanyl laurate (<5%) or oleate (<10%) and the original sunflower oil, suggesting that the esterification of phytostanols greatly facilitated their corporation into oil-based foods.
Journal of Agricultural and Food Chemistry 08/2012; 60(38):9763-9. · 2.82 Impact Factor
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ABSTRACT: This study reports detailed surgery procedures on a patient with cardiac myxoma and multiple embolization in the aortic artery, lower extremities, and the superior mesenteric and renal arteries, which is quite uncommon. As the first step in the surgery, conventional thrombectomy was used to remove emboli in abdominal aorta and bilateral lower extremities based on single-lumen Fogarty catheters accessed through bilateral femoral arteries. As the second step, double-lumen Fogarty catheters and percutaneous aspiration thromboembolectomy accessed by bilateral femoral arteries again were used in combination to restore blood flow in the visceral artery and renal arteries without the need of laparotomy. Compared with traditional methods relying on laparotomy, the method by combining Fogarty catheters with percutaneous aspiration thromboembolectomy is less invasive and time consuming, and is a promising method in dealing with multiple embolization arising from cardiac myxoma.
The Annals of thoracic surgery 08/2012; 94(2):646-9. · 3.74 Impact Factor
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ABSTRACT: Flavour profiles of seven beeflike process flavours (BFs) including non-oxidized or oxidized tallow were comparatively analysed by electronic nose, gas chromatography-mass spectrometry (GC-MS) and descriptive sensory analysis to characterize the headspace of BFs. Analysis of volatiles by GC-MS indicated that the effect of oxidized tallow with moderate oxidization level on Maillard reaction was more prominent than that of others, which potentially could result in an optimal meat flavour with strong, harmony and species-specific characteristics detected by sensory analysis. In addition, electronic nose data confirmed the accuracy of the GC-MS and sensory analysis results. Correlation analysis of the electronic nose measurements, sensory evaluation and characteristic compounds through Partial Least Squares Regression (PLSR) further explained that moderate oxidized tallow with peroxide value (PV) of 87.67-160 mequiv./kg, the p-anisidine value (p-AV) of 30.57-50, and the acid value (AV) of 1.8-2.2 mg KOH/g tallow was a desirable precursor for imparting aroma characteristics of beef flavour.
Journal of chromatography. A 07/2012; 1254:115-24. · 4.19 Impact Factor
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ABSTRACT: Five cherry wines exhibiting marked differences in taste and mouthfeel were selected for the study. The taste and mouthfeel of cherry wines were described by four sensory terms as sour, sweet, bitter and astringent. Eight organic acids, seventeen amino acids, three sugars and tannic acid were determined by high performance liquid chromatography (HPLC). Five phenolic acids were determined by ultra performance liquid chromatography coupled with mass spectrometry (UPLC-MS). The relationship between these taste-active compounds, wine samples and sensory attributes was modeled by partial least squares regression (PLSR). The regression analysis indicated tartaric acid, methionine, proline, sucrose, glucose, fructose, asparagines, serine, glycine, threonine, phenylalanine, leucine, gallic acid, chlorogenic acid, vanillic acid, arginine and tannic acid made a great contribution to the characteristic taste or mouthfeel of cherry wines.
Journal of chromatography. B, Analytical technologies in the biomedical and life sciences 07/2012; 902:55-60. · 2.78 Impact Factor
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ABSTRACT: Soy protein was hydrolyzed using two enzymes to obtain soy protein hydrolysate (SPH), the SPH was fractionated with ultrafiltration
membranes to obtain peptide fractions below 1,000Da (SP1) and 1,000–5,000Da (SP2), and for the meantime, SPH was further
completely hydrolyzed to get compound amino acids (CAA). Maillard reaction products (MRPs) were prepared from aqueous xylose–SPH/SP1/SP2/CAA
model systems by heating at 120°C for 2.0h. Compared with the original hydrolysates and other MRPs, the MRPs from SP2 exhibited
a distinctly enhanced effect on flavor, including the caramel-like, soy sauce-like odors, umami and mouthful tastes and a
greatly reduced bitterness in consomme´ soup. Antioxidant activities of SPH, SP1, SP2, CAA, and their MRPs were investigated
through reducing power, DPPH radical-scavenging activity, and Fe2+ chelating activity. Before Maillard reaction, the antioxidant activities of peptide fractions with different molecular weights
were quite different, and SP2 showed the highest activity; however, CAA exhibited very poor antioxidant activity. The antioxidant
activities of SPH, SP1, SP2, and CAA were greatly enhanced by Maillard reaction, and the MRPs prepared from xylose–CAA model
system exhibited a higher antioxidant activity than those from other model systems. Pyrazines, pyrroles, furans, and thiazoles
were significantly correlated with reducing power and Fe2+ chelating activity by principal component analysis.
KeywordsMaillard reaction products-Soy protein hydrolysate-Sensory analysis-Antioxidant activity-Correlation analysis
Food and Bioprocess Technology 04/2012; · 3.70 Impact Factor
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ABSTRACT: In sweet cherry (Prunus avium L.), theS4′ haplotype, characterized by a self-incompatibility (SI) defect in pollen, is self-compatible and is derived from the self-incompatibleS4 haplotype by x-ray mutagenesis.SFBs (S haplotype-specific F-box protein genes) have been found to associate with pollen determinant of SI. This report identified
theSFB4′ of the self-compatibleS4′ haplotype. The alignment of the sequences ofSFB4′ andSFB4 by the BLAST program revealed a 4-bp deletion inSFB4′, which is TTTA. The sequence polymorphism generated by the TTTA deletion inSFB4′ was exploited to develop a simple molecular marker specific for detecting theS4′ but not theS4 haplotype. The simple marker specific to theS4′ haplotype can be visualized directly on an agarose gel, so it can be immediately applied to a marker-assistant cherry-breeding
program. Thus, this work provides a practical molecular marker for cherry breeding.
Plant Molecular Biology Reporter 04/2012; 22(4):387-398. · 2.45 Impact Factor
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ABSTRACT: The purpose of this work was to prepare salidroside nano-liposomes by the ethanol injection method. To obtain the higher encapsulating
efficiency of salidroside nano-liposomes, several factors including salidroside-loading capacity, cholesterol, Tween 80, ion
strength and lipid concentration were investigated. The higher encapsulating efficiency of salidroside, 45%, was obtained
with cholesterol to lipid mass ratio of 1:4, Tween 80 and lipid to the molar ratio of 1:2, and ion strength in a range 20–50mmol/L.
With the optimization operation, the particles of nano-liposomes were below 100nm and zeta potential was in the range of
−10 and −20mV. The release study of salidroside in vitro from nano-liposomes exhibited a prolonged release profile as studied
over a period of 24h.
European Food Research and Technology 04/2012; 227(1):167-174. · 1.57 Impact Factor
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Pan Xue,
Kui Zhang,
Zhujun Zhang,
Yun Li,
Feng Liu,
Yuanjie Sun, Xiaoming Zhang,
Chaojun Song,
Aihua Fu,
Boquan Jin,
Kun Yang
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ABSTRACT: Enzyme-linked immunosorbent assay (ELISA), horseradish peroxidase (HRP)-catalyzed fluorescent reaction, and oxalate chemiluminescence analysis have been combined to develop a highly sensitive, simple, and rapid method for analysis of bovine serum albumin (BSA) based on a pair of specific monoclonal antibodies in vaccines. A typical "sandwich type" immunoassay was used. Reaction of 3-(4-hydroxyphenyl propionate) (PHPPA) with hydrogen peroxide-urea, catalyzed by HRP, produced fluorescence of 3-(4-hydroxyphenyl propionate) dimer, which was detected by chemiluminescence analysis with the bis(2,4,6-trichlorophenyl)oxalate (TCPO)-H(2)O(2)-glyoxaline-PHPPA dimer chemiluminescent system. This method exhibited high performance with a linear correlation between response and amount of bovine serum albumin (BSA) in the range 0.1 to 100.0 ng mL(-1) (r = 0.9988), and the detection limit was 0.03 ng mL(-1) (S/N = 3). Intra- and interassay coefficient variations were all lower than 9.0% at three concentrations (1.0, 20.0, and 80.0 ng mL(-1)). The proposed method has been used for successful analysis of the amount of residual BSA in vaccines. The results obtained compared well with those obtained by conventional colorimetric ELISA and luminol chemiluminescent ELISA.
Applied biochemistry and biotechnology 03/2012; 166(6):1604-14. · 1.94 Impact Factor
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The Journal of urology 02/2012; 187(4):1512; author reply 1512. · 4.02 Impact Factor
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ABSTRACT: To reduce connective tissue IL-6 level stimulated by LPS, it is essential to control IL-6 expression in both mononuclear cells and fibroblasts. However, it is unclear whether the regulatory mechanisms for both cells are similar or not. In this study, we found that signaling pathways mediating LPS-stimulated IL-6 in mononuclear U937 cells and fibroblasts were different. Furthermore, our studies showed that while LPS activated AP-1 and NFκB in U937 cells, it only activated NFκB in fibroblasts. Analysis of nuclear AP-1 subunits showed that LPS stimulated c-Fos, Fra-1 and Jun D activities in U937 cells, but not fibroblasts. The lack of ERK involvement in LPS-stimulated IL-6 in fibroblasts was further supported by the observations that simvastatin, which is known to target ERK-AP-1, failed to inhibit LPS-stimulated IL-6 by fibroblasts. Finally, we showed that targeting NFκB pathway was highly effective in inhibition of LPS-stimulated IL-6 in coculture of U937 cells and fibroblasts.
Clinical Immunology 02/2012; 143(2):188-99. · 4.05 Impact Factor
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ABSTRACT: Electron transfer mechanisms in Shewanella loihica PV-4 viable biofilms formed at graphite electrodes were investigated in potentiostat-controlled electrochemical cells poised at oxidative potentials (0.2V vs. Ag/AgCl). Chronoamperometry (CA) showed a repeatable biofilm growth of S. loihica PV-4 on graphite electrode. CA, cyclic voltammetry (CV) and its first derivative shows that both direct electron transfer (DET) mediated electron transfer (MET) mechanism contributes to the overall anodic (oxidation) current. The maximum anodic current density recorded on graphite was 90 μA cm(-2). Fluorescence emission spectra shows increased concentration of quinone derivatives and riboflavin in the cell-free supernatant as the biofilm grows. Differential pulse voltammetry (DPV) show accumulation of riboflavin at the graphite interface, with the increase in incubation period. This is the first study to observe a gradual shift from DET to MET mechanism in viable S. loihica PV-4 biofilms.
Bioelectrochemistry (Amsterdam, Netherlands) 01/2012; 87:28-32. · 2.65 Impact Factor
