Search

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

To explore the influence of raw materials from different cultivars on the quality of Sichuan dark tea, the raw materials of 4 tea cultivars were used in this study. The main chemicals and aroma components were analyzed by sensory evaluation, chemical analysis and gas chromato graphy-mass spectrometry (GC-MS) . The main components of Sichuan dark teas made from different tea cultivars were significantly different. The contents of water extract, tea polyphenols, catechins and caffeine of Sichuan dark teas from 'Zijuan' were the highest, which were 49.45%, 18.54%, 4.77%, and 4.21%, respectively, followed by Sichuan dark tea processed with 'Huangjinya' cultivar, all of them were significantly (P<0.05) higher than the Sichuan dark tea processed with 'Fuding Dabai' and 'Baiye 1'. The contents of L-asparagine, L-theanine, aspartic acid and glutamic acid were the highest of Sichuan dark teas from 'Huangjinya', which were 115.78, 279.86, 154.47, 70.76 mg/100 g, respectively, significantly (P<0.05) higher than Sichuan dark tea processed with other cultivars. Aroma analysis showed that main aroma components were alcohols, aldehydes, ketones, hydrocarbons and esters, accounting for more than 80% of the total aroma. The similarity rate of aroma between 'Fuding Dabai' and 'Baiye 1' was 0.98, and that of 'Huangjinya' and 'Zijuan' was 0.99. The Sichuan dark tea processed with the 'Baiye 1' had floral fragrance, and the Sichuan dark tea processed with the 'Zijuan' had ''stale flavor''. Sensory quality analysis showed that the comprehensive qualities of Sichuan dark teas from 'Fuding Dabai','Baiye 1' and 'Huangjinya' were the better, with a score of more than 82, while the Sichuan dark tea from 'Zijuan' had the lowest score. The Sichuan dark tea processed with 'Huangjinya' materials was rich in substances and had good comprehensive quality. The Sichuan dark tea processed with 'Baiye 1' material had floral fragrance, which could be used as a variety for processing advanced special Sichuan dark tea. The Sichuan dark tea processed with 'Zijuan' materials had high content of water extracts and tea polyphenols, with ''stale flavor''. It was suitable for blending and processing with other cultivars of low polyphenol content, and could be used as a blending variety for dark tea products with ''stale flavor''. [ABSTRACT FROM AUTHOR]

In order to investigate the mechanism of aspartic acid, glutamic acid and their glycine dipeptides on calcium ion uptake, the isothermal titration calorimetry technique, electrochemistry, and Caco-2 cell model combined with quantum mechanical calculation (density functional theory) were used to investigate the interactions between aspartic acid and glutamic acid, as well as their glycine dipeptides. The results showed that aspartic acid and glutamic acid form complexes with calcium ions through exothermic reactions driven by enthalpy and entropy, while their dipeptides interacted with calcium ions by entropy-driven endothermic reactions. In addition, dipeptides exhibited stronger calcium binding capacity than the single amino acids. Quantum chemical calculations showed that the carboxyl groups in the amino acid/dipeptide were the main binding site of calcium ions, while under alkaline conditions, the amino group could also participate in calcium binding, leading to a calcium binding site shift. Caco-2 cell uptake experiments showed that aspartic acid, glutamic acid and their dipeptides could promote calcium absorption. Among them, Gly-Glu dipeptide had the best promotion effect, and the calcium absorption rate was 1.33±0.115. Furthermore, there was no clear correlation between the ability to promote calcium absorption and the ability to bind calcium ions. However, it was more closely related to its electron affinity. The results elucidated the interactions between aspartic acid, glutamic acid and their glycine dipeptides and calcium ions, providing scientific basis for further development of calcium supplements

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

To investigate the properties and calcium-holding capacity of yak casein phosphopeptide (CPP), this experiment was carried out using yak casein as the raw material, with trypsin being used for enzymatic hydrolysis. Static adsorption test was performed to determine the eluent, and the effects of sample amount, sample flow rate and eluent concentration on the purification process of CPP. The basic composition, functional properties, and in vitro inhibitory capacity against calcium phosphate and ferrous ion precipitation of purified CPP were examined. A low-calcium mouse model was established, and the ability of CPP to promote calcium absorption in mice was investigated using body weight, organ index, serum biochemical parameters, femur index, bone density and bone calcium as the indicators. The experimental results showed that the best purification effect on the CPP was obtained under the following conditions: 0.2 mol/L dilute hydrochloric acid as the eluent, 3 mL/min as the loading flow rate, and 100 mL as the loading volume, leading to a nitrogen to phosphorus molar ratio of 6.8, a phosphorus recovery of 95.5%, a glutamic acid content of 18.55% and a serine content of 6.01%. In vitro calcium promotion experiments showed that the purified CPP could effectively prevent the precipitation of calcium phosphate and ferrous ions. The results of animal experiments showed that after 28 d of feeding, the organ indices of all mice were within a reasonable range. After purification, CPP showed no chronic toxicity. The medium- and high-dose groups had significantly higher blood calcium and phosphorus levels than those of the model group (P<0.05), and had extremely significantly lower alkaline phosphatase (ALP) values than those in the model group (P<0.01). The femoral bone index in the high-dose group was significantly higher than that in the calcium carbonate group (P<0.05). The bone calcium and bone density of the medium- and high-dose CPP groups were significantly higher than those of the model group (P<0.05). In conclusion, this experiment can provide a theoretical basis for the development of functional yak milk foods and a reference for the subsequent research on yak milk's bioactive peptides. [ABSTRACT FROM AUTHOR]

Five kinds of commercially available sour fish sauce were taken as the research object to clarify their quality and flavor characteristics. The physicochemical and nutritional indexes, free amino acids, and volatile components were analyzed. The results showed that the moisture, ash, total acid, amino acid nitrogen, reducing sugar, protein, vitamin C and fat contents in the five kinds of sour fish sauce were significantly different (P<0.05). In total, 17 free amino acids were detected, including 7 essential amino acids and 10 non-essential amino acids. The content of total free amino acids in the samples ranged from 7.954-14.998 mg/g. The total content of free amino acids in sample Z was the highest at 14.998 mg/g. The content of umami glutamic acid was the highest in the L sample, which was 4.689 mg/g, and the taste activity value (TAV) reached 15.63, which was much higher than that of other samples. The electronic nose results showed that the main volatile components of five kinds of sour fish sauce were nitrogen oxides, short-chain alkanes, inorganic sulfur compounds, alcohol ether aldehydes, and organic sulfides. Principal component analysis could differentiate between different sour fish sauces. In this study, 57 volatile components were detected in five kinds of sour fish sauce using gas chromatography-mass spectrometry (GC-MS), including 20 esters, 14 alcohols, 14 alkenes, 2 acids, 2 phenols, 3 aldehydes and 2 ketones. Using orthogonal least squares-discriminant analysis (OPLS-DA) and variable important projection (VIP) selection, eighteen key volatile aroma compounds, including zingalene, ethanol, ethyl cetanoate, ethyl linoleate, limonene, acetic acid, linalool, ethyl myristate, 4-ethyl-2-methoxyphenol, phenethyl alcohol, alpha-curcumene, methyl salicylate, β-sesquiphellandrene, citral, isoamyl alcohol, camphene, β-bisabolene and geraniol, were identified in the five kinds of sour fish sauce. In conclusion, the results provide a basis for the quality evaluation and comprehensive development of sour fish sauce. [ABSTRACT FROM AUTHOR]

To explore the differences in the composition, content and comprehensive quality of free amino acids (FAA) in millet from Longzhong area in Gansu Province, 12 different cultivars of millet were used as research objects, the types and contents of FAA were determined by liquid chromatography-tandem mass spectrometry. Comprehensive evaluation of FAA quality was performed by principal component analysis (PCA) and hierarchical cluster analysis (HCA). The results showed that 19-20 kinds of FAA were detected in all kinds of millet, and the total content of FAA ranged from 1046.80-1773.85 mg/kg, asparagine (Asn), aspartic acid (Asp), glutamic acid (Glu) and glycine (Gly) were the four main FAA in millet. There were significant differences in the contents of FAA (P<0.05), but no obvious difference in types in the 12 cultivars of millet. The characteristics of flavor amino acids in millet were delicious amino acids>bitter amino acids>sweet amino acids>aromatic amino acids. 9 Medicinal amino acids and 3 branched chain amino acids were found in millet, the average content of medicinal amino acids was 706.34 mg/kg, the percentages of medicinal amino acids to total FAA was 53.63%, so millet had many potential medicinal values. There was a significant relation with FAA in different cultivars of millet, five principal components were extracted after PCA, and the cumulative contribution ratio of the five components was 86.20%, the FAA comprehensive scores of LG-23, LG-11 and YG-18 were ranked as the top three. The 12 different cultivars millet were divided into four groups by HCA, FAA comprehensive quality performances of groups I (LG-23) and III (LG-11 and YG-18) were optimal, the content of total FAA was significantly higher than the other two groups (P<0.05), but group II (HNLG, LG-18, LG-029) had relatively poor FAA quality, and the results were consistent with the PCA, which reflected the distinction among different cultivars of millet. [ABSTRACT FROM AUTHOR]

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study aimed to evaluate the neuroprotective and antioxidant effects of Auxis thazard peptides (ATP) and to study the neuroprotective effect of ATP in the HT-22 cell injury model induced by corticosterone and glutamic acid. The protective effects of ATP on HT-22 injured cells were investigated based on cell morphology, cell viability, cell function, and biochemical indicators. Results showed that the cell viability of HT-22 cells induced by 0.9 mmol/L corticosterone and 15.0 mmol/L glutamic acid for 24 h was about 50% . Under these conditions, 10 μg/ mL, 20 μg/ mL, and 40 μg/ mL ATP could significantly inhibit the decline in HT-22 cell viability induced by corticosterone and glutamic acid, increase the concentrations of serotonin, acetylcholinesterase and choline, reduce acetylcholine activity, inhibit cell damage induced by corticosterone, and inhibit oxidative stress induced by glutamic acid. The activities of superoxide dismutase, glutathione enzyme, and glutathione peroxidase were increased, and the production of oxidation products malondialdehyde and reactive oxygen species was decreased. [ABSTRACT FROM AUTHOR]

To study the effects of pre-and post-processing on total protein, amino acid composition, and nutritional value of Polygonatum, and to clarify the nutritional basis of its edible nutritional value and therapeutic effect. The protein amino acid composition of Polygonatum and processed products were analyzed, and the differences in amino acid composition in the samples were analyzed by principal component analysis (PCA), hierarchical cluster analysis (HCA), and t-test, and the protein nutrition of Polygonatum and processed products were evaluated according to the amino acid reference model of Food and Agriculture Organization of the United Nations / World Health Organization. Results showed that there were 17 kinds of amino acids in Polygonatum before and after processing, and the content of umami amino acids (glutamic acid and aspartic acid) was the highest, and it was rich in medicinal amino acids, essential amino acids, branched-chain amino acids, and so on. More medicinal amino acids and umami amino acids revealed the reasons why Polygonatum, as a traditional medicinal and edible material, could improve the physical functions and make the dishes more delicious. The results of PCA and HCA showed that the roots were divided into two types, including the processed group and the non-processed group, which indicated that processing played an important role in the changes in the amino acid composition of Polygonatum protein. Compared with the non-processed group, serine, cysteine, lysine and arginine were significantly lower, while methionine, isoleucine, valine, leucine, threonine, phenylalanine, proline, and glycine were significantly higher. There was no significant difference in functional amino acids between processed and non-processed groups, and essential amino acids showed a significant increase, all of the results indicated that processing could help not only to keep its work on healthcare but also to improve its nutritional value. In processed and non-processed Polygonatum roots, respectively, the first limited amino acids were lysine and isoleucine. The priority order on protein nutritional value was processed roots > raw roots according to protein nutrition evaluation results. Thus, processing is beneficial to improve the nutritional value and quality of Polygonatum. [ABSTRACT FROM AUTHOR]

This study was conducted to explore the aging technology of high-grade beef, a total of 12 high-grade fattening Angus longissimus dorsi were selected and aged in dry or wet environment for 3, 5 and 7 d, and the meat basic physicochemical indexes, free amino acids and volatile flavor compounds were compared and analyzed. The results showed that the pH of beef with dry-aging for 3 and 5 days was significantly lower than that with wet-aging, the pH of beef with dry-aging for 7 d was significantly higher than that with wet-aging (P<0.05). The share force of beef with dry-aging for 3 d was significantly lower than that with wet-aging (P<0.05). The contents of serine, valine, methionine, isoleucine, tyrosine, leucine, phenylalanine, arginine, lysine, total sweet free amino acids, total bitter free amino acids and total free amino acids of beef with both dry-aging and wet-aging for 7 d were significantly higher than those for 3 and 5 days (P<0.05). The contents of aspartic acid, glutamic acid, alanine and total umami free amino acids of beef with dry-aging for 7 d were significantly higher than those with wet-aging (P<0.05). The nonanal, octanal and octenol were key volatile flavor compounds in both dry-aging and wet-aging beef according to the relative odor activity value, and heptanal was the volatile flavor compounds only existed in beef with wet-aging, the octanal, phenylethanal, undecanal, tetradecyl aldehyde and limonene of beef with dry-aging for 7 d was significantly higher than those with wet-aging (P<0.05). In conclusion, beef with aging for 7 d is beneficial to enhance flavor richness of Angus beef, and dry-aging is better than wet-aging to improve the flavor of high-grade Angus beef. [ABSTRACT FROM AUTHOR]

In order to study the effect of hypoxia combined with acid stress on GABA enrichment in adzuki bean and mung bean, germination time, germination temperature, hypoxia time and L-glutamic acid concentration were investigated by single factor. Based on the stress conditions identified for high GABA sprouted beans, GABA-enriched adzuki and mung beans were mixed with rice, and D-mixture design was used to optimize processing conditions for these sprouted bean/rice mixtures. Results showed that hypoxia combined with acid stress promoted GABA enrichment in adzuki and mung beans. In sprouted adzuki beans, GABA reached levels as high as 158.32±3.24 mg/100 g under the germination time of 48 h, germination temperature of 40 °C, 15 h exposure to hypoxia, and L-glutamic acid concentration of 2.5 mg/mL. Mung bean stress conditions were: Germination time of 24 h, germination temperature of 35 °C, 15 h exposure to hypoxia, and L-glutamic acid concentration of 2.5 mg/mL, the content of GABA was 141.57±4.35 mg/100 g. On this basis, the sprouted beans and rice formulation was optimized by D-mixture design as follows: Rice 76%, sprouted mung beans 11%, and sprouted adzuki beans 13%. Under this composition, the GABA content of sprouted bean/rice mixture was 23.73±1.03 mg/100 g, and the average sensory score was 88.76±2.47. The taste, color, and aroma of the sprouted bean/rice mixture fell within acceptable ranges, and the active ingredient GABA was enriched, enhancing the nutritional and functional properties of sprouted beans/rice. This study provided a theoretical reference for the further development of rice/grain mixtures. [ABSTRACT FROM AUTHOR]

Hair follicle is a regenerative organ, and its growth process constantly goes through the cycle of growth, decline and rest period. The cyclic growth of hair follicle determines the growth and loss of fur. Hair follicles are not only regulated by genetic, environmental, and other factors, but also closely related to the content and type of nutrients in the diet, especially the protein content and amino acid composition. Protein is an important substance in the composition of fur animal coat. Sulfur-containing amino acids are the main amino acids that restrict the growth of coat. Sulfur elements exist in the coat in the form of disulfide bonds, which play an important role in maintaining the network space structure of coat fibrin molecules and resisting the erosion of various adverse factors from the outside world. In addition, lysine, tryptophan, tyrosine, glutamic acid, and other non-sulfur-containing amino acids are also involved in the formation of fur animal skin sheets, which play an important role in controlling fur animal skin coat color, promoting coat growth and regulating fur maturation. In this paper, the recent research progress on the effects of protein content and amino acid composition in feed on fur quality of fur animals is reviewed, in order to provide a reference for guiding the genetic selection and production of fur animals. [ABSTRACT FROM AUTHOR]

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The experiment was to study the effect of grazing and house-feeding on growth, slaughter performance and meat quality of mutton sheep. A total of 24 healthy and disease-free Duhan hybrid mutton sheep with a body weight (20.0±2.2) kg were randomly divided into grazing group and house-feeding group, with 12 replicates per group and one sheep per replicate, half in male and half in female. The sheep in the grazing group were fed a diet primarily composed of cypress seeds and cypress leaves, with the appropriate amount of basic diet. The sheep in the house-feeding group were fed a 30% cypress seeds in the basic diet. The pre-feeding period was 15 days and the formal period was 90 days. The results showed that the final weight and average daily gain of the mutton sheep in the house-feeding group were extremely higher than those in the grazing group (P<0.01), and the total weight gain was significantly higher than that in the grazing group (P<0.05). The live weight before slaughter, carcass weight, net meat percentage and dressing percentage of mutton sheep in the house-feeding group were significantly or extremely higher than those in the grazing group ( P<0.05 or P<0.01). The water loss rate and cooking loss rate of mutton in the house-feeding group were significantly higher than those in the grazing group ( P<0.05), and the pH24 h value of mutton in the grazing group was significantly higher than that in the house-feeding group (P<0.05). The content of aspartic acid, glutamic acid, leucine, phenylalanine, histidine, threonine and serine in the grazing group was significantly higher than those in the house-feeding group ( P<0.05). The content of alanine, valine and lysine in mutton sheep in the house-feeding group was significantly higher than those in the grazing group ( P<0.05), and the content of glycine was extremely higher than that in the grazing group ( P<0.01). The color, aroma, taste and total score of mutton in the grazing group were significantly higher than those in the house-feeding group ( P<0.05). The study indicates the house-feeding mode can improve the fatten and weight gain effect of mutton sheep, and improve the slaughtering performance of mutton sheep. The grazing feeding mode can improve the flavor and quality of mutton to a certain extent. [ABSTRACT FROM AUTHOR]

In this study, Gas chromatography-mass spectrometry (GC-MS) was used to analyze the changes of flavor substances during the fermentation of congee, and its physicochemical properties and sensory quality were analyzed. The results showed that the 0-48 h pH value rapidly decreased from 4.09 to 4.13 during the fermentation process, and the acidity showed a step rising trend. The acidity increased from 4°T to 31.2°T during 0-48 h fermentation. The total sugar content increased first and then decreased, and the total sugar content increased from 85 mg/L to 93 mg/L during 0-6 h fermentation. The total sugar content decreased from 83 mg/L to 52 mg/L during fermentation 12-48 h. With the extension of fermentation time, L* value of congee showed a decreasing trend from 57.5 to 30.55 for 0-48 h, a* value and b* val¬ue increased from 0.55 to 0.35 for 0-48 h, and b* value increased from 0.35 to 5.70. A total of 16 amino acids were detected from the congee samples. The content of total amino acids increased to twice of that of 0 h after fermentation for 48 h, and the content of glutamic acid and aspartic acid was the highest. The detection results of electronic nose technology showed that W5S (nitrogen oxide compounds), W1S (methyl groups) and W1W (sulfide sensitive) sensors were more responsive to congee samples. In terms of taste, sour porridge has the strongest response signal of sour, sweet and salty taste. GC-MS analysis showed that 90 volatile compounds were detected from the sour porridge, among which ethyl acetate, eunesol, nonylaldehyde, ethyl enanthate and acetic acid were important aroma components. This study provides theoretical reference for further development of congee products. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The content of fatty acids, amino acids, nucleotides of Tan sheep from Yanchi, Ningxia roasted for different periods were analyzed. The results showed that the total protein content increased from 19.92% to 40.51%, and the total fat content increased from 3.51% to 12.75%. The total fatty acid content increased first (roasted for 0-8 min) and then decreased (roasted for 8-12 min) and increased finally (roasted for 12-20 min) with no significant difference (C>0.05). The content of oleic acid, stearic acid and palmitic acid were the highest among 25 fatty acid identified in all samples and their content exceeds 100 mg/100 g. The content of total hydrolyzed amino acids increased significantly (C<0.05), increased from 18.5 g/100 g in fresh meat to 49.42 g/100 g. Among all amino acid, lysine, leucine, and cysteine showed the most significant increases. Among the free amino acids, the contents of arginine, alanine and cysteine showed an increasing trend, the contents of histidine showed an decreasing trend and the changes of other free amino acids were not significant (P>0.05). The taste activity value (TAV) method identified that the key umami amino acids in roasted Tan mutton was glutamic acid, the key sweet amino acid was alanine, and the key bitter amino acids were methionine, phenylalanine, valine, and arginine. The main taste substances 5'-adenylic acid and 5'-guanylic acid in roasted Tan mutton increased significantly with increase of time. Collectively, the results of PCA analysis indicated that fatty acids, hydrolyzed amino acids, free amino acids and nucleotides in Tan mutton were significantly different during the roasting process. [ABSTRACT FROM AUTHOR]

With the aim of improving the processing added value of soybean isolate protein, the single factor and response surface testing method were used to optimize the enzymatic conditions of soybean isolate protein using hydrolysis degree and protein recovery as evaluation indexes. The enzymatic digest of soybean isolate protein fermented by Corynebacterium glutamicum was used to prepare the seasoning, which was evaluated by glutamic acid content and sensory evaluation. The results showed that the optimal enzyme digestion conditions were 2.0 g/100 g of enzyme, pH7.0, 15 g/100 mL of substrate, 54.0 ℃, and 13.0 h. The hydrolysis degree (37.1%) and protein recovery (70.3%) of the optimized enzyme solution were 1.7 times and 0.8 times higher, respectively, than those before the optimization. In the shake flask fermentation conditions, the glutamic acid content of the enzymatic digest fermentation (32.1 g/L) was increased by 32.1% compared to that before optimization. Under the batch replenishment condition of 20 L tank, the glutamic acid yield was (83.6 g/L) 10.0% higher than before optimization. The results of sensory evaluation of the seasonings prepared by fermentation with batch replenishment showed that the freshness of the fermented seasonings was significantly improved (P

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

BACKGROUND: Atherosclerosis is the pathological basis of many cardiovascular and cerebrovascular diseases. Yiqi Tongmai Fang can significantly improve atherosclerosis in patients, but the metabolic spectrum and mechanism underlying the intervention of atherosclerosis using Yiqi Tongmai Fang are still incomplete. OBJECTIVE: To explore the possible mechanism of Yiqi Tongmai Fang in the treatment of atherosclerosis. METHODS: Thirty-six male C57/B6J mice were selected, 6 of which were used as normal controls and given normal diet for 12 weeks. The remaining 30 ApoE-/- mice were randomly divided into model group, low-, medium- and high-dose Yiqi Tongmai Fang groups and atorvastatin group, with 6 mice in each group, and then were fed with high fat diet combine with intragastrical administration of sodium chloride, low-, medium- and high-dose Yiqi Tongmai Fang (0.39, 0.78, 1.56 g/kg per day) and atorvastatin (2.6 mg/kg per day), respectively. Serum and aortic tissue were collected after 12 weeks. The pathological changes of the aorta and vascular stenosis were observed by vascular histopathological section. The serum samples were analyzed by ultrahigh performance liquid chromatography-mass spectrometer for high-throughput target metabolomics, to screen different amino acids between groups. RESULTS AND CONCLUSION: In terms of morphology, vascular pathological injury and stenosis were significantly improved in the Yiqi Tongmai Fang groups compared with the model group. In terms of serum amino acid metabolism, the levels of seven amino acids were significantly changed in the Yiqi Tongmai Fang group compared with the normal control group, including the increased levels of L-Glutamic acid, L-Tyrosine, L-Aspartate, L-Lysine and L-Valine, and the decreased levels of L-Arginine and 3-methyl-L-histidine. Yiqi Tongmai Fang could regulate the levels of different amino acids and high-dose Yiqi Tongmai Fang could regulate the most metabolites. Overall, these findings indicate that Yiqi Tongmai Fang can delay the progression of atherosclerosis and its mechanism may be related to the regulation of amino acid metabolism. Moreover, high-dose Yiqi Tongmai Fang has the most significant effect. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Agro-Environment Science is the property of Journal of Agro-Environment Science Editorial Board and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

AIM: To investigate the effects of abdominal Tuina on functional dyspepsia (FD) in rats, and to explore its mechanisms focusing on metabolism using liquid chromatographymass spectrometry (LCMS). METHODS: Thirty rats were randomly divided into 3 groups: normal control (NC) group, FD model group and Tuina group, with 10 rats in each group. The rats in FD model group and Tuina group were administered 0. 1% sucrose iodoacetamide solution via gavage and subjected to the small platform standing method to induce the FD model. After modeling, gastric antrum tissue samples were obtained, and hematoxylineosin (HE) staining was used to observe histopathologic changes. Following 7 d of intervention, samples were collected from each group to measure gastric emptying rate, detect metabolite content in gastric antrum tissues, and screen for differential metabolites through correlation analysis. These differential metabolites were then subjected to further examination using MetaboAnalyst 5. 0 and KEGG online database for metabolic pathway analysis. RESULTS: The HE staining results revealed that the gastric mucosa glands of the rats in all groups exhibited a well-organized arrangement with intact structures, no obvious inflammatory cell infiltration was observed, and no significant difference was observed in the histopathology of the gastric antrum. Compared with NC group, the gastric emptying rate of the rats in FD model group was significantly decreased (P<0.05). Conversely, the gastric emptying rate of the rats in Tuina group displayed a significant increase compared with FD model group (P<0.05). Metabolomics analysis revealed notable differences in the levels of various metabolites in gastric antrum tissues among different groups. In comparison with NC group, the rats in FD model group exhibited significant increases in the levels of retinal, argininosuccinic acid, N-methyl-α-aminoisobutyric acid, acetyl phosphate, phosphonoacetate, 2-phenylbutyric acid, creatine, 4-coumarate, and phenylpyruvate. Conversely, the levels of adenine, glutathione, adenosine, β-nicotinamide adenine dinucleotide, adenosine diphosphate ribose and stachyose in gastric antrum tissues of the rats in FD model group were significantly decreased. Compared with FD model group, the rats in Tuina group exhibited decreased levels of adenosine monophosphate, argininosuccinic acid, glutamate 5′-methylcytosine, methylthioadenosine, L-proline, guanine, creatine, oxoproline, tyrosine, glutamine, N-methylnicotinamide and indoleacrylic acid in gastric antrum tissues. CONCLUSION: Abdominal Tuina can improve the gastric emptying rate and regulate gastric tissue metabolism in FD rats. Its mechanism may be associated with the arginine biosynthesis, the metabolism of alanine, aspartic acid and glutamic acid, and the metabolism of D-glutamine and D-glutamic acid. [ABSTRACT FROM AUTHOR]

Copyright of Forest Research is the property of Forest Research Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Coal Science & Technology (0253-2336) is the property of Coal Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Proteins are the carriers of biological structure and function, which are involved in almost all the physiological processes in organisms. The qualitative and quantitative analysis of proteins can not only help us understand the mechanisms of life activities, but also screen for the proteins with abnormal expression compared to healthy controls as biomarkers of diseases as well as environmental exposure to harmful substances, thus facilitating to unravel the mechanisms of disease generation and development. Tandem mass spectrometry (MS/MS) is currently the main tool for high-throughput proteomics analysis. It can characterize the proteins by determining the molecular mass of digestion products, locating modification sites, and obtaining sequence information. However, acidic amino acid residues often have a significant impact on the cleavage process of peptides, limiting the performance of MS/MS. For example, for the phosphopeptides containing abundance of negatively charged carboxyl and phosphoryl groups, their ionization is not efficient in the positive mode, and neutral loss is easy to occur during the cleavage process, resulting in a low coverage of product ions in the MS/MS spectra. In this paper, the carboxyl groups from the R group of aspartic acid and glutamic acid as well as the C-terminus of peptide were neutralized using dimethylamine derivatization under mild condition. Accordingly, the fragmentation features of peptides with altered charge properties were studied in collision-induced dissociation (CID) mode. Further, the peptides were labeled using light and heavy isotopic dimethylamine, respectively, thus enabling to verify the features based on the same ion with different labels. The results showed that the precursor ion signal from the derivatized peptide was significantly enhanced compared to that of the native peptide. And, the derived peptides could yield a variety of a, b, y, and z ions, and some reported ions in MS/MS analysis, such as the ion at m/z 129.10/135.14 produced by the peptides with glutamic acid or lysine residue at C-terminus, which facilitating to determine the C-terminal amino acid of protein. While, the peptides proned to lose the derivative groups located at the C-terminus, yielding a series of ions at m/z ［yn-45.06］ or ［yn-73.05] In addition, the neutralization of carboxyl groups could suppress the loss of phosphoryl groups in phosphopeptides to a certain extent, thus improving the resolution efficiency of the MS/MS spectra. Overall, the derivatization method based on carboxyamidation can provide abundant information for the sequence determination and quantitative analysis of peptides due to the altered fragmentation features in CID mode. [ABSTRACT FROM AUTHOR]

【Objective】 Barthea barthei (Hance ex Benth.) Krass. is a unique shrub of the genus Barthea in Melastomataceae in China, which has important ornamental value. However, it is mainly distributed in the wild, and its artificial cultivation technology system has not been fully established, which greatly limits its application potential as a landscape plant. In this study, by comparing the effects of different types in nutrients and different application concentrations on the growth and root indexes of the seedlings, the main nutrient dosage affecting the growth of the seedlings was determined, providing a scientific basis for the cultivation of the seedlings.【Method】 The tissue culture seedlings of B. barthei were used as materials, and they were transplanted into the seedling cups with yellow soil as the cultivation substrate. After 3 months’ culture, 6 kinds of N nutrients (Glutamic acid, Alanine, Aspartic acid, Compound fertilizer, Urea, Controlledreleased fertilizer) and 3 kinds of application amount (0.7, 1.4 and 2.8 mg/plant) were applied respectively. The seedling height and chlorophyll content of B. barthei were measured monthly, and the root indexes of B. barthei was measured after the experiment. 【Result】Nutrient type and application amount had significant effects on the early growth and development of B. barthei seedlings. The highest increment of seedling height was 5.18±0.13 cm after 1 month of treatment with T9 (Aspartic acid, 2.8 mg/plant ). The increment became smaller after 4~5 months. The seedling height increment of seedlings treated with T5 (Alanine, 1.4 mg/plant) was not significantly different from that of the control in the first 2 months, but it was much higher than that of the control after the 4th and 5th months. The increment of seedling height of T18 (Controlled-released fertilizer, 2.8 mg/plant) was the largest after 4 and 5 months. The root biomass of T14 (Urea, 1.4 mg/plant ), T9 (Aspartic acid, 2.8 mg/plant ) and T15 (Urea, 2.8 mg/plant ) were the largest, which were 0.71 (±0.40) g, 0.65 (±0.21) g and 0.64 (±0.24) g, respectively. The root surface area with diameter less than or equal to 2 mm under T9 treatment was 273.63 cm2, which was significantly higher than that under other treatments.【Conclusion】Considering the seedling height and root index of root surface area with diameter ≤ 2 mm, the best nutrient for the early stage of B. barthei growth was Aspartic acid with the amount of 2.8 mg/plant. [ABSTRACT FROM AUTHOR]

Symbiotic microorganisms such as arbuscular mycorrhizal fungi (AMF) and rhizobia (Rh) both promote host plant N acquisition, but whether and how the combination affects host plant nitrogen (N) assimilation remains unclear. To clarify the role of AMF and rhizobia on N assimilation in white clover (Trifolium repens), the effect of single or combined inoculation with an arbuscular mycorrhizal fungus Paraglomus occultum and a rhizobium Rhizobium trifolii on plant growth, photosynthesis, leaf N and amino acid contents, and the activities of N assimilation-related enzymes were analyzed in white clover under potted conditions. The results obtained were as follows: (1) The plant height, stolon length, leaf number, shoot biomass, total biomass, chlorophyll b and total chlorophyll contents, steady-state light quantum efficiency, and leaf N contents of white clover were significantly increased by single inoculation with Paraglomus occultum, single Rhizobium trifolii, and combined inoculations of Paraglomus occultum and Rhizobium trifolii, along with the order of combined inoculations of Paraglomus occultum and Rhizobium trifolii > single Paraglomus occultum > single Rhizobium trifolii > non-inoculation control. (2) Combined inoculations of Paraglomus occultum and Rhizobium trifolii significantly increased the contents of various amino acids including alanine, arginine, asparagine, aspartate, glutamine, glutamic acid and histidine in leaves of white clover, and distinctly improved the activities of nitroreductase, nitrite reductase, glutamine synthetase, glutamate synthetase, glutamate dehydrogenase, asparagine synthetase, and aspartate aminotransferase. In addition, the introduction of Rhizobium trifolii significantly promoted the colonization of Paraglomus occultum to roots of white clover, suggesting the partnership between the two. Therefore, it is concluded that combined inoculations of AMF and rhizobia promote N assimilation, generate more amino acids, and further promote the growth of white clover by activating the activities of N assimilation-related enzymes. It is further demonstrated that AMF and rhizobia have synergistic effects on promoting N assimilation of white clover. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Northwest A & F University - Natural Science Edition is the property of Editorial Department of Journal of Northwest A&F University (Natural Science Edition) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Mycosystema is the property of Mycosystema Editorial Board and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Acta Agriculturae Zhejiangensis is the property of Acta Agriculturae Zhejiangensis Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Agro-Environment Science is the property of Journal of Agro-Environment Science Editorial Board and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Chinese Journal of Preventive Veterinary Medicine / Zhongguo Yufang Shouyi Xuebao is the property of Chinese Journal of Preventive Veterinary Medicine Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Chinese Journal of Contemporary Pediatrics is the property of Xiangya Medical Periodical Press and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In order to understand the quality differences of Yunnan large leaf sun-dried green tea at different altitudes, the sensory evaluation, high performance liquid chromatography, simultaneous distillation extraction/gas chromatography -mass spectrometry combined with principal component analysis, orthogonal partial least square-discriminant analysis and other techniques and methods were used to compare the sensory quality, major biochemical components and volatile components of Yunnan large leaf sun-dried green tea at different altitudes in Wuliang Mountain. The results showed that the soup color of sun-dried green tea (HI) from 1400 m to 1 800 m was lighter and brighter; the astringency of sun-blue tea (H2) from 1 800 m to 2 000 m was reduced and the umami taste was enhanced. The main biochemical and volatile components of H1 and H2 were significantly different; the contents of water extract, tea polyphenols, total catechins, gallic acid, phenol to ammonia ratio, GCG, ECG of HI were significantly higher than those in H2; the contents of free amino acids, theanine, aspartic acid, glutamic acid, glycine, lysine, isoleucine and phenylalanine were significantly lower than those in H2. In addition, there were 17 volatile components in HI and H2 with significant differences, namely, n-decanoic acid, chlorophyll alcohol, nonanal, trans-2-hexenal, heptanal, ethyl caproate, dehydrolinalool, di-isobutyl phthalate, 1-hexanol, trans -nerolidol, farnesyl acetone, damascenone, geraniol, 4-methyl 3-penten-2-one, methyl linolenate, di-n-butyl phthalate, and nerolidol. This study will provide some reference value for the research on the effect of altitude on tea quality. [ABSTRACT FROM AUTHOR]

Objective: The feasibility of the determination of glutamate purity was studied by differential scanning calorimetry. Methods: Indium and Zinc were used to correct the instrument parameters. Under the conditions of nitrogen atmosphere and flow rate of 50 mL/min, the effects of sample particle size, experimental atmosphere, heating rate and sample quality on the DSC measurement results were investigated, and the glutamic acid purity was determined under the optimal conditions. The determination results were compared between DSC and China Pharmacopeia 2015 titration. Results: Under the condition of weighing 3 mg and heating rate at 40 ℃/min, the purity of glutamic acid was 99.74% and the precision was 0.07%. The purity of glutamic acid measured by titration 99.72%. Conclusion: The DSC method has high accuracy and simple operation, and can be used for the determination of glutamate purity.