温室土壤食物网静态和动态结构特征

Soil food web structure is fundamental to ecosystem process and function; most studies on soil food web structure have focused on agro-ecosystems under different management practices and natural terrestrial ecosystems, but seldom on greenhouses. This study explored the static and temporal variability of soil food structure in two greenhouses of Shandong Province, North China over a two-year period. The static properties were measured directly by surveying functional group composition and a series of parameters portraying the species properties, link properties, chain properties and omnivory properties of the web, as well as indirectly through calculation of nematode indices, enrichment index （EI）, structure index （SI）, and channel index （CI）. The dynamic variability of greenhouse soil food structure was described by the dynamics of functional groups, Bray-Curtis （BC） similarity and cluster analysis. The results showed that the greenhouse soil food web contained 14 functional groups, with microbes having the highest mean biomass, followed by protozoa. Of the three functional groups of protozoa, flagellates were the dominant group on most sampling dates, amoebae only became the dominant group during the summer, while ciliates were the least prevalent group. All nematodes were assigned into one of the four functional groups, bacterivorous, fungivorous, herbivorous and omnivorous, and the fungivorous nematodes had the lowest mean biomass. Mites were assigned into three functional groups and the omnivorous noncryptostigmatic mites were the dominant group. All the functional groups showed significant seasonal changes. The soil food web connectance was 0.15, the maximum food chain length was 5, and the average food chain length was 3.6. The profiles of the EI and SI showed that the food web was resource- depleted with minimal structure. The results of CI indicated that the bacterial decomposition pathway was the dominant pathway in the food web of the greenhouse soils studied and the results of BC similarity showed that the soil food web had higher variability and instability over time. The cluster analysis showed that the functional groups located at high trophic levels with low biomass were in a cluster, whereas those at low trophic levels with high biomass were closer. Compared with the food web structure of agroecosystem and natural terrestrial ecosystem soils, the structure of greenhouse soil food web was simple and unstable, which was likely driven by high agricultural intensification, particularly over application of fertilizers.     

植物根系对土壤水力参数影响的定量研究综述

植物根系是土壤结构以及土壤水力参数变化的重要影响要素。目前不仅缺乏定量描述“根-孔隙-土壤水力参数”相互作用的研究方法,在更大尺度上根系作用的客观表达也尚不明确,由此导致降雨入渗、径流和蒸发等流域水文过程的精细刻画与模拟预测具有很大的不确定性。基于文献检索,本文对国内外相关研究进行了回顾与梳理,量化了植物根系对土壤水力参数的改变和影响,并提出其与植被、土壤类型的响应方式,总结了植物根系动态性生长下的土壤水力参数定量表述及其预测模型进展。同时分析了在定量研究根-土复合系统中存在的问题及未来研究的发展方向,指出目前根系影响土壤水力参数的研究主要集中在小尺度控制实验方面,忽略了大尺度下土壤空间异质性及外部环境因素的干扰,强调大尺度根系作用和根系参数纳入土壤结构的重要性和实际意义,进一步与水文模型的深度耦合逐渐成为未来研究的热点。     

Comparative study of the effects of solid-state fermentation with three filamentous fungi on the total phenolics content (TPC), flavonoids, and antioxidant activities of subfractions from oats (Avena sativa L.)

The aim of present work was to investigate the effect of solid-state fermentation with filamentous fungi (Aspergillus oryzae var. effuses, Aspergillus oryzae, and Aspergillus niger) on total phenolics content (TPC), flavonoids, and antioxidant activities of four subfractions of oat, namely, n-hexane, ethyl acetate (EA), n-butanol, and water, and compare them to their corresponding subfractions of unfermented oat. The TPC and total flavonoids increased dramatically, especially in EA subfractions (p < 0.05). The levels of antioxidant activity of subfractions were also significantly enhanced (p < 0.05). The highest antioxidant activities were also found in the EA subfractions. The polyphenols in EA were analyzed by high-performance liquid chromatography at 280 nm. Most polyphenols were increased remarkably, especially ferulic and caffeic acids. There was a clear correlation between the TPC and antioxidant activity. In conclusion, fungi fermentation is a potential bioprocess for increasing the TPC, flavonoids, and antioxidant activities of oat-based food.     

Impact of physicochemical parameters on the decomposition of deoxynivalenol during extrusion cooking of wheat grits

Deoxynivalenol (DON) is a toxic secondary metabolite produced by molds of the Fusarium genus and is known to cause a spectrum of diseases in animals such as vomiting and gastroenteritis. It is found in cereals and cereal products as most processing techniques lead only to a partial reduction of deoxynivalenol levels. One technique with a reported relatively high impact on deoxynivaleol decomposition is extrusion cooking. In the current work, systematic studies of a range of physicochemical parameters, such as temperature, moisture, compression, residence time in the extruder, pH value, and protein content, on their impact on deoxynivalenol decomposition during extrusion cooking were performed. The analysis of deoxynivalenol was made by high-performance liquid chromatography--tandem mass spectrometry using a quick, easy, cheap, effective, rugged, and safe-based cleanup with 15-d(1)-deoxynivalenol as an internal standard. It could be shown that the reduction of deoxynivalenol levels is dependent on a set of parameters partially interacting with each other. Especially the moisture content and compression are key factors for the reduction of deoxynivalenol levels. A correlation between residence time of the mycotoxin in the extruder and deoxynivalenol degradation was also observed when screws without a compression factor were used. Generally, the reduction of deoxynivalenol levels was increased by the use of screws with a high compression factor. As known from cooking, deoxynivalenol could also be easily degraded by extrusion under alkaline conditions. Furthermore, an increase of the protein content of the starting material resulted in higher reduction rates of deoxynivalenol.     

Kinetics of a bioactive compound (caffeine) mobility at the vicinity of the mechanical glass transition temperature induced by gelling polysaccharide

An investigation of the diffusional mobility of a bioactive compound (caffeine) within the high-solid (80.0% w/w) matrices of glucose syrup and κ-carrageenan plus glucose syrup exhibiting distinct mechanical glass transition properties is reported. The experimental temperature range was from 20 to -60 °C, and the techniques of modulated differential scanning calorimetry, small deformation dynamic oscillation in shear, and UV spectrometry were employed. Calorimetric and mechanical measurements were complementary in recording the relaxation dynamics of high-solid matrices upon controlled heating. Predictions of the reaction rate theory and the combined WLF/free volume framework were further utilized to pinpoint the glass transition temperature (T(g)) of the two matrices in the softening dispersion. Independent of composition, calorimetry yielded similar T(g) predictions for both matrices at this level of solids. Mechanical experimentation, however, was able to detect the effect of adding gelling polysaccharide to glucose syrup as an accelerated pattern of vitrification leading to a higher value of T(g). Kinetic rates of caffeine diffusion within the experimental temperature range were taken with UV spectroscopy. These demonstrated the pronounced effect of the gelling κ-carrageenan/glucose syrup mixture to retard diffusion of the bioactive compound near the mechanical T(g). Modeling of the diffusional mobility of caffeine produced activation energy and fractional free-volume estimates, which were distinct from those of the carbohydrate matrix within the glass transition region. This result emphasizes the importance of molecular interactions between macromolecular matrix and small bioactive compound in glass-related relaxation phenomena.     

Novel royal jelly proteins identified by gel-based and gel-free proteomics

Royal jelly (RJ) plays an important role in caste determination of the honeybee; the genetically same female egg develops into either a queen or worker bee depending on the time and amount of RJ fed to the larvae. RJ also has numerous health-promoting properties for humans. Gel-based and gel-free proteomics approaches and high-performance liquid chromatography-chip quadruple time-of-flight tandem mass spectrometry were applied to comprehensively investigate the protein components of RJ. Overall, 37 and 22 nonredundant proteins were identified by one-dimensional gel electrophoresis and gel-free analysis, respectively, and 19 new proteins were found by these two proteomics approaches. Major royal jelly proteins (MRJPs) were identified as the principal protein components of RJ, and proteins related to carbohydrate metabolism such as glucose oxidase, α-glucosidase precursor, and glucose dehydrogenase were also successfully identified. Importantly, the 19 newly identified proteins were mainly classified into three functional categories: oxidation-reduction (ergic53 CG6822-PA isoform A isoform 1, Sec61 CG9539-PA, and ADP/ATP translocase), protein binding (regucalcin and translationally controlled tumor protein CG4800-PA isoform 1), and lipid transport (apolipophorin-III-like protein). These new findings not only significantly increase the RJ proteome coverage but also help to provide new knowledge of RJ for honeybee biology and potential use for human health promotion.     

Environmentally friendly slow-release nitrogen fertilizer

To sustain the further world population, more fertilizers are required, which may become an environmental hazard, unless adequate technical and socioeconomic impacts are addressed. In the current study, slow-release formulations of nitrogen fertilizer were developed on the basis of natural attapulgite (APT) clay, ethylcellulose (EC) film, and sodium carboxymethylcellulose/hydroxyethylcellulose (CMC/HEC) hydrogel. The structural and chemical characteristics of the product were examined. The release profiles of urea, ammonium sulfate, and ammonium chloride as nitrogen fertilizer substrates were determined in soil. To further compare the release profiles of nitrogen from different fertilizer substrates, a mathematical model for nutrient release from the coated fertilizer was applied to calculate the diffusion coefficient D. The influence of the product on water-holding and water-retention capacities of soil was determined. The experimental data indicated that the product can effectively reduce nutrient loss, improve use efficiency of water, and prolong irrigation cycles in drought-prone environments.     

Chemical and physical changes in milk protein concentrate (MPC80) powder during storage

The solubility and chemical changes due to the Maillard reaction were investigated in milk protein concentrate powder containing 80% protein (MPC80) during storage at temperatures and relative humidities in the ranges of 25-40 °C and 44-84%, respectively. The Maillard reaction was studied by measuring furosine (a product of lactosylated protein after digestion with acid) and free hydroxymethylfurfural (HMF) contents by HPLC and L*, a*, b* values with a color-meter. Furosine, free HMF, and browning in MPC80 increased during storage, whereas the solubility decreased. The correlation between the Maillard reaction and solubility loss was explored in modified MPC80 to which glucose was added to enhance the rate of the Maillard reaction. More furosine and brown pigments were observed in the glucose-containing MPC80 than in MPC80 with added lactose. The opposite trend occurred for solubility, suggesting that the Maillard reaction may be a cause of solubility loss in MPC powder.     

基于分形插值的三维路面重构与分析

原始精细的路面谱是研究车辆与路面耦合的重要基础,对车辆的通过性和噪声、振动及不平顺性NVH(noise,vibration and harshness)分析有重要的应用价值。为了构建与原始路面相同或相近的路面谱,利用非接触式激光路面不平度仪测量沥青路面、水泥路面、比利时路面和砂石路面的三维路面不平度;基于分形理论,采用迭代函数法重构这四种路面谱;结合路面不平度的统计特性评价指标和分形维数对四种路面的原始谱和重构谱进行评价。研究结果表明:重构前、后路面谱的平均值、标准差、峰度系数以及分形维数变化范围在±5%以内,除水泥路面的偏态系数变化范围均在±9%以内,重构路面谱与原始谱具有一致性;重构路面谱保持了原始路面的结构特性,并具有路面的细微结构。