Spanish sparkling wines (Cavas) as inhibitors of in vitro human low-density lipoprotein oxidation

Forty-seven dealcoholized sparkling wines (cava) from the Penedès area in Spain were tested for their antioxidant activity in a low-density lipoprotein system. The effect of different quality-related parameters, such as harvest year or grape variety, was investigated. Twenty-two phenolic compounds were separated by high-performance liquid chromatography and identified by comparing their retention time and their ultraviolet spectra with those of pure standards. When tested at the same total phenol concentration, the antioxidant activity of these white sparkling wines was found to be similar to that reported for red wines. This activity was positively correlated with the total phenolic content, trans-caffeic acid, coumaric acid, protocatechuic acid, and quercetin 3-glucuronide. The wines made of the classic cava wine coupage had superior antioxidant activity compared to those of other cultivars.     

Antioxidative activity of sulfur-containing compounds in Allium species for human low-density lipoprotein (LDL) oxidation in vitro

Sulfur-containing compounds contributing to health promotion in Allium species are produced via enzymic and thermochemical reactions. Sulfur-containing amino acids and volatile organosulfur compounds were prepared for an antioxidative assay. The inhibitory activity of S-alk(en)yl-l-cysteines and their sulfoxides, volatile alk(en)yl disulfides and trisulfides, and vinyldithiins in Allium species against lipid hydroperoxide (LOOH) formation in human low-density lipoprotein (LDL) was examined. It was elucidated that the alk(en)yl substituents (methyl, propyl, and allyl) and the number of sulfur atoms in the compounds were important for the antioxidative activity. 3,4-Dihydro-3-vinyl-1,2-dithiin, which is produced by a thermochemical reaction of allyl 2-propenethiosulfinate, exhibited the highest antioxidative activity of human LDL among sulfur-containing compounds.     

传统风干牦牛肉加工中肌原纤维蛋白氧化与体外消化性变化

为了评价传统风干牦牛肉在加工过程中肌原纤维蛋白消化率的变化,并探讨蛋白质氧化影响其消化性的潜在机制。在牦牛肉自然风干加工过程中（40 d）采集样本,测定肌原纤维蛋白羰基、巯基、二硫键、二聚酪氨酸、粒径分布、体外消化率及脂质氧化等指标,并分析脂质氧化和蛋白质氧化对蛋白质消化性的影响。结果显示,脂质初级氧化产物（Primary Oxidation Value, POV）、硫代巴比妥酸反应物（Thiobarbituric Acid Reaction Substrates, TBARS）和蛋白质羰基化合物随加工时间的延长而显著增加（P<0.05）,并且相互间存在极显著相关性（P<0.01）。此外,二硫键和二聚酪氨酸含量显著增加（P<0.05）,这是蛋白质交联的主要形式。蛋白质被胃蛋白酶和胰蛋白酶总的水解率在整个加工过程中降低了19.58%（P<0.05）,蛋白质的水解率与羰基、二硫键、二聚酪氨酸和蛋白质粒径呈现极显著负相关性（P<0.01）。综上所述,在风干牛肉加工期间,脂质氧化产物促进了蛋白质氧化,蛋白质的羰基化和交联导致蛋白酶对蛋白质的水解率降低。研究结果对了解风干牦牛肉传统加工方式和进一步改进加工工艺具有积极的促进作用。     

Inhibition of low-density lipoprotein oxidation and up-regulation of low-density lipoprotein receptor in HepG2 cells by tropical plant extracts

Twelve edible plant extracts rich in polyphenols were screened for their potential to inhibit oxidation of low-density lipoprotein (LDL) in vitro and to modulate LDL receptor (LDLr) activity in cultured HepG2 cells. The antioxidant activity (inhibition of LDL oxidation) was determined by measuring the formation of conjugated dienes (lag time) and thiobarbituric acid reagent substances (TBARS). Betel leaf (94%), cashew shoot (63%), Japanese mint (52%), semambu leaf (50%), palm frond (41%), sweet potato shoot, chilli fruit, papaya shoot, roselle calyx, and maman showed significantly increased lag time (>55 min, P < 0.05) and inhibition of TBARS formation (P < 0.05) compared to control. LDLr was significantly up-regulated (P < 0.05) by Japanese mint (67%), semambu (51%), cashew (50%), and noni (49%). Except for noni and betel leaf, most plant extracts studied demonstrated a positive association between antioxidant activity and the ability to up-regulate LDL receptor. Findings suggest that reported protective actions of plant polyphenols on lipoprotein metabolism might be exerted at different biochemical mechanisms.     

Evolution of flavanols, anthocyanins, and their derivatives during the aging of red wines elaborated from grapes harvested at different stages of ripening

Several red wines were elaborated to assess the effect of the degree of grape ripening on wine color and on the levels of flavanol and anthocyanin compounds, which are chiefly responsible for the wine color attributes. Two different cultivars and three different degrees of ripening were studied in two consecutive years. The wines were aged for 1 year in American oak barrels of medium-high char followed by 6 months in the bottle. The results showed that the wines made from more mature grapes had generally higher free anthocyanin content, and during aging the decrease of the free anthocyanins and flavanols took place in conjunction with an increase in the levels of the anthocyanin derivatives or "new pigments", which are responsible for maintaining color intensity and adding violet hues in aged wines. From the results obtained, it seems to be clear that the characteristics and composition of grapes harvested later (7-8 days in this region and for these varieties) than the usual time are quite beneficial to obtaining quality aged wines. The phenolic composition of wines made from the last harvested grapes is mainly responsible for the stability of their color, which is extremely important in product acceptance with a significant increase hence of product quality.     

Fermentation with Aspergillus awamori enhanced contents of amino nitrogen and total phenolics as well as the low-density lipoprotein oxidation inhibitory activity of black soybeans

A solid fermentation was performed on black soybeans with Aspergillus awamori. The effects of fermentation on the contents of total phenolics and amino nitrogen and on the inhibitory effect on low-density lipoprotein (LDL) oxidation of black soybeans were examined. Results revealed that fermentation significantly enhanced the LDL oxidation inhibitory activity and total phenolics and amino nitrogen contents of black soybeans. The increased content of amino nitrogen was closely related to the enhanced LDL oxidation inhibitory activity of fermented black soybeans and its water extract. Fermentation temperature and length affected the LDL oxidation inhibitory effect exerted by the prepared fermented black soybeans. The A. awamori-fermented black soybean prepared at 30 °C for 3 days exhibited the highest inhibitory effect on LDL oxidation. The bioactive principles related to the inhibitory effect on LDL oxidation in black soybeans, regardless of fermentation, could be most efficiently extracted with water rather than 80% methanol or 80% ethanol.     

播种机组纯作业时间利用率与地块条件的匹配模型与试验

机械化播种作业是现代农业生产的重要环节,纯作业时间利用率是衡量播种机组作业效率的重要指标。该研究依据农业机组运行机理,在调查研究的基础上,提出季节时间利用率概念,确定了播种机组的作业时间构成,建立了播种机组纯作业时间、转弯时间、加种肥时间的计算模型和3种加肥方式下的播种机组纯作业时间利用率计算模型,明确各参数随地块面积、地块长度等条件变化的一般规律;以此为基础,在机组正常作业状态下,采用定距离多点多设备同步跟踪测的试验方法获取4种典型播种机组各类作业时间数据,并运用3σ原理剔除无效数据;依据所建模型及有效试验数据,采用Matlab 2012b对4种播种机组的纯作业时间利用率随地块条件变化规律进行模拟仿真,并采用Sigmaplot 12.5软件直观表达试验结果;进而探索了播种机组纯作业时间利用率随地块条件化的原因,确定了目标时间利用率条件下不同播种机组与其所适宜的作业地块面积和地块长度的定量关系:播种机组纯作业时间利用率大于0.6时,约翰迪尔7830机组适合作业地块面积大于等于6 hm^2、地块长度为1 200~1 400 m;维美德171机组适宜作业地块面积大于等于6 hm^2、地块长度为1 000~1 200 m;常发504机组适合作业的地块面积大于等于1 hm^2、地块长度为500~1 500 m;黄海254机组适合作业的地块面积大于等于0.3 hm^2、地块长度200~1 500 m。研究成果可为不同地块条件的播种机组选型提供定量依据。     

Inhibitory effect of natto,a kind of fermented soybeans,on LDL oxidation in vitro

The oxygen radical scavenging activity of natto (fermented soybeans) and its inhibitory effect on the oxidation of rat plasma low-density lipoprotein (LDL) in vitro were investigated to evaluate the usefulness of the antioxidant properties of natto, which has been shown to have antioxidant activity. Natto was separated into three water-soluble fractions: high-molecular-weight viscous substance (HMWVS; Mw > 100 000), low-molecular-weight viscous substance (LMWVS; Mw < 100 000), and soybean water extract (SWE). LMWVS had the strongest radical scavenging activity for hydroxyl and superoxide anion radicals, as assessed by electron spin resonance. The increase of conjugated dienes in LDL oxidized by copper and an azo pigment was depressed by the addition of LMWVS and SWE. These results demonstrate that natto fractions have inhibitory effects on LDL oxidation as a result of their radical scavenging activity.     

New investigation of the isothermal oxidation of extra virgin olive oil: determination of free radicals, total polyphenols, total antioxidant capacity, and kinetic data

As a follow-up of the research programs carried out by our group concerning the artificial isothermal rancidification process in extra virgin olive oil (EVOO), in the present work the trends of both the total antioxidant capacity and the total polyphenols concentration as well as the main kinetic parameters of the process during the thermal oxidation of EVOO were studied and compared. In addition, the possibility of evaluating the increase in radicals concentration during the thermal oxidation process using a superoxide dismutase biosensor was also studied. The present investigation concerning this important food product is highly topical as it refers to the state of alteration of the EVOO used for cooking or frying, as a function of the temperature reached.     

Antioxidant capacity of honeys from various floral sources based on the determination of oxygen radical absorbance capacity and inhibition of in vitro lipoprotein oxidation in human serum samples

Honeys from seven different floral sources were analyzed for in vitro antioxidant capacity and total phenolic content. Antioxidant capacity was measured by the oxygen radical absorbance capacity (ORAC) assay and by monitoring the formation of conjugated dienes as an index of the inhibition of copper-catalyzed serum lipoprotein oxidation. ORAC values ranged from 3.1 to 16.3 micromol Trolox equivalent/g honey. The darkest colored honeys, such as buckwheat honey, had the highest ORAC values. A linear correlation was observed between phenolic content and ORAC activity of the investigated honeys (p < 0.0001, R (2) = 0.9497). The relationship between the ORAC activity and inhibition of lipoprotein oxidation by the honeys yielded a correlation coefficient of 0.6653 (p = 0.0136). This work shows that honey may be used as a healthy alternative to sugar in many products and thereby serve as a source of dietary antioxidants.     

Comparison of radical scavenging effect, inhibition of microsomal oxygen free radical generation, and serum lipoprotein oxidation of several natural antioxidants

Typical components of the Mediterranean diet, such as olive oil and red wine, contain high concentrations of complex phenols, which have been suggested to have an important antioxidant role. The aim of the present work was to determine the inhibitory potency of compounds such as oleuropein, hydroxytyrosol, and other structurally related compounds, such as gallic acid, toward reactive oxygen species generation and free radical scavenging ability. The potency of these compounds was also examined with respect to protecting in vitro low-density lipoprotein oxidation. These studies indicate that complex phenols, such as hydroxytyrosol, and gallic acid both inhibit free radical generation and act as free radical scavengers. The use of three different approaches to determine antioxidant potency demonstrates that activity in one test does not necessarily correlate with activity in another. It was also demonstrated that the presence of two phenolic groups is not always associated with antioxidant activity.     

Screening for antioxidant activity in edible plant products: comparison of low-density lipoprotein oxidation assay, DPPH radical scavenging assay, and Folin-Ciocalteu assay

Oxidation of low-density lipoprotein (LDL) has been implicated in atherogenesis. Antioxidants that prevent LDL from oxidizing may reduce atherosclerosis. This study investigated LDL antioxidant activity in edible plant products for development of dietary supplementation to prevent atherosclerosis. Fifty-two kinds of edible plants were extracted using 70% aqueous ethanol solution, and the antioxidant activity of the extracts, which inhibit human LDL oxidation induced by copper ion, was determined on the basis of the oxidation lag time and represented as epigallocatechin 3-gallate equivalent. 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and total phenolic content were also measured for comparisons with antioxidant activity in LDL. Plant products showing the greatest activity in LDL oxidation assay were akamegashiwa (Mallotus japonicus) leaf, Japanese privet (Ligustrum japonicum) leaf, green tea [Camellia sinensis (L.) O. Kuntze], and astringent persimmon (Diospyros kaki). The present study revealed high levels of LDL antioxidant activity in plant products for which such activity levels are underestimated in the DPPH radical scavenging assay and Folin-Ciocalteu assay.     

滴灌加压泵站离心泵并联总流量分析模型

为了在滴灌加压泵站设计中,给并联工作离心泵数量的确定提供帮助,该文以并联水泵工况点的求解原理为基础,建立了分析离心泵并联总流量随并联数量的变化模型。模型分析结果显示,单泵工作流量随并联数量的增多而减小,而且减幅降低;离心泵并联总流量随并联数量的增多而增加,但是增幅衰减;而且其衰减速度大于单泵流量减幅的降低速度。利用设计实例验证了该模型的应用有效性。该研究可为滴灌灌区泵站设计提供参考。     

Determination of secondary structural changes in gluten proteins during mixing using Fourier transform horizontal attenuated total reflectance spectroscopy

Fourier transform horizontal attenuated total reflectance (FT-HATR) was used to examine changes in the secondary structure of gluten proteins in a flour-water dough system during mixing. Midinfrared spectra of mixed dough revealed changes in four bands in the amide III region associated with secondary structure in proteins: 1317 (alpha-helix), 1285 (beta-turn), 1265 (random coil), and 1242 cm (-1) (beta-sheet). The largest band, which also showed the greatest change in second derivative band area (SDBA) during mixing, was located at 1242 cm (-1). The bands at 1317 and 1285 cm (-1) also showed an increase in SDBA over time. Conversely, the band at 1265 cm (-1) showed a corresponding decrease over time as the doughs were mixed. All bands reached an optimum corresponding to the minimum mobility of the dough as determined by the mixograph. Increases in alpha-helix, beta-turn, and beta-sheet secondary structures during mixing suggest that the dough proteins assume a more ordered conformation. These results demonstrate that it is possible, using infrared spectroscopic techniques, to relate the rheological behavior of developing dough in a mixograph directly to changes in the structure of the gluten protein system.     

Protection of lipids from oxidation by epicatechin, trans-resveratrol, and gallic and caffeic acids in intestinal model systems

Consumption of polyphenols is associated with health promotion through diet, although many are poorly absorbed in animals and humans alike. Lipid peroxides may reach the intestine and initiate deleterious oxidation. Here we measured inhibition of the oxidation of linoleic acid (LA) in authentic fluid from rat small intestine (RIF) by two dietary polyphenols, a flavonoid, epicatechin (EC), and a stilbene, resveratrol (RV), and by gallic (GA) and caffeic (CA) acids, and their partition coefficients. Both polyphenols inhibited 80%, and CA inhibited 65%, of the production of hexanal. GA was the weakest antioxidant in this assay. Interestingly, measuring peroxides production in RIF showed that only epicatechin inhibited the first stage of oxidation. The oxidizing agent, the antioxidant comound, the solution pH and lipophilicity are known to affect the total antioxidative activity. We suggest that the mechanism of this activity changes in accord with the environment: i.e., RV may act as a free radial scavenger, but here, in protecting lipids in intestinal fluid from oxidation, it acts as a hydrogen atom donor. Since the concentration of phenolics is much higher in the intestinal fluid than is ever achieved in plasma or other body tissues, it is suggested that their antioxidant activity could be exerted in the gastrointestinal tract (GIT), breaking the propagation of lipid peroxides oxidation and production of toxic compounds.     

氮磷钾肥施用量及施用时期对马铃薯养分转运分配的影响

通过田间小区试验,研究了氮磷钾不同施用量和施用时期对马铃薯块茎产量和N、P、K吸收累积动态及分配转运的影响。结果表明:不同施肥处理块茎产量在33.5～38.6 t/hm2之间,氮肥农学效率在12.3～50.3 kg/kg之间。与高氮磷低钾处理相比,低氮磷高钾处理显著提高了块茎产量、商品薯产量、商品薯率和氮肥农学效率(P<0.05);以低氮磷高钾且氮肥分期施用的处理最佳。不同施肥处理对养分积累趋势影响不大,但可显著影响各器官在不同生育期的养分积累量及分配比例。收获时低氮磷高钾处理不但能增加块茎中氮、磷、钾养分的积累量和分配比例,还利于提高氮、磷、钾养分向块茎的转运率。将部分氮肥在块茎膨大前追施可更有效提高块茎中的养分分配比例,在追施氮肥的基础上再追施钾肥仅略提高了商品薯比例。     

Influence of time, surface-to-volume ratio, and heating process (continuous or intermittent) on the emission rates of selected carbonyl compounds during thermal oxidation of palm and soybean oils

The aim of this work was to compare the emission rates of selected carbonyl compounds (CC) produced by palm and soybean oils when heated at 180 degrees C in the presence of air, through different time intervals and at different surface-to-volume ratios ( S/ V), in continuous and intermittent processes. The CC were collected and derivatized onto silica C18 cartridges impregnated with an acid 2,4-dinitrophenylhidrazine solution, followed by extraction with acetonitrile and analysis by HPLC-UV and, in some cases, HPLC-MS with electrospray ionization. Among the CC quantified, namely, acetaldehyde, acrolein, propanal, butanal, hexanal, 2-heptenal, and 2-octenal, acrolein was the main emission in both oils and all S/ V ratios, followed by hexanal and 2-heptenal. The soybean oil has presented greater emission rates of acrolein than palm oil. When different S/ V ratios used during the heating process of the oil were compared, the emission rates, in general, were directly related to them, although saturated and nonsaturated CC have had different behaviors toward oxidation reactions. During intermittent heating, there was a trend of increasing emission rates of saturated aldehydes, whereas the opposite was observed with unsaturated aldehydes, probably due to the reactivity of the double bond present in these compounds.     

Intermittent irrigation changes production,oxidation, and emission of CH4 in paddy fields determined with stable carbon isotope technique

Intermittent irrigation is an important option for mitigating CH₄ emissions from paddy fields. In order to better understand its controlling processes in CH₄ emission, CH₄ fluxes, CH₄ production and oxidation potentials in paddy soils, and ¹³C-isotopic signatures of CH₄ were observed in field and incubation experiments. The relative contribution of acetate to total CH₄ production (f_ac) and fraction of CH₄ oxidized (f_ox) in the field was also calculated using the isotopic data. At the beginning of the rice season, the theoretical ratio of acetate fermentation: H₂/CO₂ reduction = 2:1 was reached, however, in the late season H₂/CO₂-dependent methanogenesis became dominant. Compared to continuous flooding, intermittent irrigation significantly reduced CH₄ production potential and slightly decreased f_ac-value, indicating methanogens, particularly acetate-utilizing methanogens, were inhibited. CH₄ oxidation was very important, especially in paddy fields under intermittent irrigation where 19–83% of the produced CH₄ was oxidized. Intermittent irrigation enhanced CH₄ oxidation potential slightly and raised f_ox-value significantly relative to continuous flooding. Intermittent irrigation significantly decreased CH₄ flux creating a more positive δ¹³C-value of emitted CH₄ by 12–22‰. A significant negative correlation was found between CH₄ fluxes and values of δ¹³CH₄ suggesting that the less the CH₄ oxidation, the higher the CH₄ emission, and the lower the δ¹³C-value of emitted CH₄. Collectively, the findings show that intermittent irrigation reduced the seasonal CH₄ production potential by 45% but increased the fraction of CH₄ oxidized by 45–63%, thus decreasing the seasonal CH₄ emission from the paddy fields by 71%, relative to continuous flooding.     

钾肥用量和施用时期对棉花产量品质和棉田钾素平衡的影响

【目的】研究钾肥用量和施用时期对棉花产量、 纤维品质、 钾肥利用率和棉田钾素平衡的影响,确定钾肥正确的用量和合适的施用时期,可为棉花主产区科学施肥提供依据。【方法】连续2年在山东平原县、 河北威县、 新疆昌吉市进行田间试验。钾肥用量试验山东设K2O 0、 30、 60、 120、 180、 240 kg/hm2,河北设K2O 0、 37.5、 75、 150、 225、 300 kg/hm2,新疆设K2O 0、 18.75、 37.5、 75、 112.5、 150 kg/hm2。钾肥施用时期试验3地点均设不施钾 (CK)、 钾肥100%基施、 钾肥50%基施+50%花期追施、 钾肥50%蕾期+50%铃期追施、 钾肥50%蕾期+50%吐絮期追施、 钾肥50%花期+50%吐絮期追施。【结果】山东、 河北、 新疆试验点上棉花开花期后累积的钾占整个生育期钾素累积量的54%~62%、 70%~73%、 49%~67%。施用钾肥增加皮棉产量和收益,钾肥用量对棉花产量的影响2013年比2012年明显,三个地点钾肥用量对产量的影响新疆山东河北,其最高产量施钾量分别为142、 240、 174 kg/hm2,经济最佳施钾量分别为136、 212、 150 kg/hm2。钾肥不同用量除影响某些纤维指标外,对品质的影响没有显著差异。秸秆不还田时,山东和河北试验点钾肥用量180 kg/hm2 和150 kg/hm2时可以维持棉田钾素平衡,而在新疆所有钾肥用量下棉田钾素都是负平衡。河北和新疆50%钾肥蕾期+50%钾肥铃期追施、 山东50%钾肥基施+50%钾肥开花期追施的皮棉产量、 钾肥的农学效率和施钾经济效益高于其他施用时期。钾肥施用时期影响纤维长度、 断裂比强度或纤维伸长率,但因地点和试验年份而不同。施钾时期对纤维整齐度和马克隆值没有显著影响。【结论】钾肥用量对棉花纤维品质没有显著影响,主要影响棉花产量和经济效益。山东试验点钾肥的适宜用量为K2O 180~240 kg/hm2,最佳施用时期为钾肥50%基施+50%开花期追施; 河北试验点钾肥的适宜用量为K2O 150~180 kg/hm2,最佳施用时期为钾肥50%蕾期+50%铃期追施; 新疆试验点钾肥的适宜用量为K2O 112.5~150 kg/hm2,最佳施用时期为钾肥50%蕾期+50%铃期追施。