Organic acid content and composition of the olive fruits during ripening and its relationship with oil and sugar

In this work, the contents of oil, sugar and organic acids of olive fruit samples (Domat, Memecik and Uslu) were determined by using HPLC at different maturation stages. Olive fruit samples presented a common organic acid profile, composed of four constituents: oxalic, citric, malic and succunic acids. Total organic acid content of Domat variety was found to be 4787.1 ± 4.53 mg/100 g in January. Memecik variety had the highest value at the beginning of the ripening period (6385.08 ± 4.90 mg/100 g). The amount of organic acid in Uslu variety reached up to the value of 10942.5 ± 30.41 mg/100 g. The results were evaluated statistically to determine relationship between the oil, sugar and organic acid content in three olive varieties during maturation. A positive correlation was found between the total sugar and organic acid (r = 0.54, p < 0.01) whereas a low positive correlation was observed between the contents of oil and total organic acids (r = 0.46, p < 0.05) in olive varieties.     

虫草有效成分的研究进展

虫草是一类重要的药用真菌,近年来,研究者对不同种类虫草的化学成分进行了广泛研究。对虫草的化学成分研究进行了总结,主要包括核苷类物质(虫草素、腺苷等)、虫草多糖、D-甘露醇、甾醇、超氧化物歧化酶及氨基酸等。     

5个枇杷晚熟品种果实氨基酸组成和含量分析

为了探讨白肉枇杷和红肉枇杷果实的风味和营养品质的差异,利用氨基酸自动分析仪测定了5个晚熟枇杷品种果实的氨基酸含量。结果表明,新白1号枇杷果实中天门冬氨酸和谷氨酸等鲜味类氨基酸含量占总氨基酸的53.9%,明显高于红肉枇杷中的含量;而红肉枇杷的甜味类氨基酸和芳香类氨基酸含量略高于白肉枇杷。白肉枇杷中药用氨基酸含量高于红肉枇杷,而红肉枇杷符合氨基酸模式谱的指标多于白肉枇杷。     

Apparent digestibility coefficient of protein and amino acids of acid, biological and enzymatic silage for Nile tilapia (Oreochromis niloticus)

Using the fish silage to partially replace proteic feedstuff in aquafeeds is an alternative to mitigate sanitary and environmental problems caused by the lack of adequate destination for fisheries residues. It would also lower feed costs, consequently improving fish culture profitability. However, using fish silages in aquafeeds depends on determination of its apparent digestibility coefficients (ADC). This work aimed to determining the ADC of crude protein and amino acids of acid silage (AS), biological silage (BS) and enzymatic silage (ES) for juvenile Nile tilapia (94.5 ± 12.7 g). The ADC_CP was: 92.0%, 89.1% and 93.7% for AS, BS and SE respectively. The average ADC of amino acids was: 91.8%, 90.8% and 94.6% for AS, BS and ES respectively. Results encourage the use of AS, BS and ES to partially replace protein sources in balanced diets for neotropical fish.     

A comparison among differently enriched rotifers (Brachionus plicatilis) and their effect on Atlantic cod (Gadus morhua) larvae early growth, survival and lipid composition

We evaluated the effect of differently enriched rotifers on the early growth, survival and lipid composition of Atlantic cod larvae (Gadus morhua). The enrichments tested were: (i) AlgaMac 2000^®; (ii) AquaGrow^® Advantage; and (iii) a combination of Pavlova sp. paste and AlgaMac 2000^®. Larvae from treatment 3 [1.50 ± 0.11 mg dry weight (dw) and 7.10 ± 0.14 dw specific growth rate (SGR)] were heavier (P = 0.006) and grew faster (P = 0.004) than larvae from treatment 2 (1.03 ± 0.04 mg dw and 6.29 ± 0.04 dw SGR). No significant differences were found in the final weight and SGR among larvae from treatment 1 (1.21 ± 0.07 mg dw and 6.58 ± 0.20 dw SGR) and larvae from treatments 2 and 3. The treatment 3 also resulted in the best survival at the end of the experimental period, estimated to be 3 on a scale from 1 to 5, whereas the survival estimates for the two other groups were 1–2. Larvae from the treatment 3 reached 37 days posthatch with levels of ω6DPA 32‐fold higher than newly hatched larvae. Differences in the larval enrichment of ω6DPA may explain the differences in growth and survival of the Atlantic cod larvae.     

Use of differently enriched rotifers,Brachionus plicatilis,during larviculture of haddock,Melanogrammus aeglefinus: effects on early growth,survival and body lipid composition

We evaluated the effects of enriched rotifers on growth, survival and on the lipid composition of haddock larvae. The treatments tested were (1) AlgaMac 2000^®, (2) AquaGrow^® Advantage and (3) Pavlova sp. paste and AlgaMac 2000^®. The treatments did not influence larval growth rate throughout the experimental period (P = 0.70). Larvae from all treatments grew approximately 8% of their dry weight per day between 1 and 29 days post hatch (dph). Treatment 3 resulted in the best survival, estimated to be 3 on a scale from 0 to 5, whereas for the two other groups the survival estimates were 0 and 2. Rotifers from treatment 1 had low sterol concentrations, high eicosapentaenoic acid/arachidonic acid ratio and their feeding resulted in high larval mortality. Rotifers enriched with Pavlova sp. had the lowest proportions of the sum of saturated fatty acids, docosahexaenoic acid and sum of ω3 and the highest proportions of the sum of monounsaturated fatty acids (ΣMUFA). This was partially reflected in larvae from treatment 3 in that they had the highest proportions of ΣMUFA and the lowest proportions of Σω3 (P < 0.0001 for both analyses). In addition, these larvae had the highest and lowest ΣC₂₀ and ΣC₂₂ polyunsaturated fatty acids (PUFA) respectively (P < 0.0001 for both analyses). We suggest that more research with ω3 and ω6 PUFA can lead to improvements in the rearing of haddock larvae produced in hatcheries.     

印度Leh地区沙棘叶中脂肪酸的含量

本文用气相色谱仪分析了印度Leh地区沙棘叶油中种脂肪酸的含量,结果显示：该地区沙棘叶油中富含硬脂酸,其值可以达到13．853％,山嵛酸13．938％,亚油酸7．579％,掬焦油酸6．638％,十八稀酸4．622％。     

Hypertonic NaCl-NaAc improves the microcirculation in rats subjected to hemorrhagic shock

AIM: To study the effects of hypertonic NaCl-NaAc on microcirculation in hemorrhage-shocked rats.METHODS: SD rats were randomized into three groups of 7.5% NaCl(hypertonic saline, HS), 5% NaCl-3.5% NaAc(hypertonic sodium acetate, HSA) and 0.9% NaCl(normal saline, NS). 4 mL/kg HS, HSA or NS was given intravenously following hemorrhagic shock. The microcirculation of spinotrapezius muscle was observed.RESULTS: HS increased mean aortic pressure more significant than HSA. Variables including arteriolar and venular diameter, velocity and volumetric flow rate and open capillaries were increased and erythrocyte aggregation was decreased in 5 min after resuscitation with both HS and HSA solutions.5 min later, variables were deteriorated in HS group.After local treatment, arteriolar and venular diameters were dilated significantly in HSA group.CONCLUSION:HSA had superior effects to HS in improving microcirculation of hemorrhage-shocked rats.     

CYP450 epoxygenase/EET pathway attenuates adipose inflammation of obese mice through HIF-1α

AIM To investigate the effects of cytochrome P450 （CYP450） epoxygenase/epoxyeicosatrienoic acid （EET） pathway on insulin resistance in obese mice, and to explore the possible mechanisms. METHODS High-fat diet-induced obesity model was established in C57BL/6Cnc mice, and the obese mice were randomly divided into 3 groups, including obesity group （treated with saline; n=10）, EET group （treated with 11,12-EET; n=10） and EET inhibitor 14,15-epoxyeicosa-5（Z）-enoic acid （EEZE） group （n=10）. Normal C57BL/6Cnc mice （n=10） treated with saline served as control. Protein expression of CYP2J2 （one of CYP450 epoxygenases） and hypoxia-inducible factor-1α （HIF-1α） was measured by Western blot. Vessel-like structure was detected by immunofluorescence staining. The serum levels of insulin, tumor necrosis factor-α （TNF-α）, interleukin （IL）-1β, IL-6 and monocyte chemoattractant protein-1 （MCP-1） were measured by ELISA. RESULTS In obese mice, homeostasis model assessment of insulin resistance （HOMA-IR） values were increased, the protein level of CYP2J2 was reduced, and the protein level of HIF-1α was increased in adipose tissues as compared with the controls （P<0.05）. The serum levels of MCP-1, IL-1β, IL-6 and TNF-α were also significantly increased in obese mice （P<0.05）. After treatment with 11, 12-EET, the HOMA-IR values were decreased compared with vehicle-treated obese mice, HIF-1α expression levels were decreased in the adipose tissue, and the serum levels of MCP-1, IL-1β, IL-6 and TNF-α were reduced （P<0.05）. Immunohistochemical results of adipose tissue from vehicle-treated obese mice showed a marked decrease in vessel-like structures （CD31-positive） compared with normal control mice （P<0.05）. EET treatment significantly increased the newly formed vessel-like structures in the visceral adipose tissues of obese mice as compared with vehicle-treated obese mice （P<0.05）. CONCLUSION High-fat diet-induced obesity and insulin resistance are closely related to the CYP450 pathway. Exogenous EETs effectively decrease obesity-induced insulin resistance possibly through pro-angiogenesis and attenuation of hypoxia and inflammation.     

Whole wheat bread: Effect of bran fractions on dough and end-product quality

Consumption of whole-wheat based products is encouraged due to their important nutritional elements that benefit human health. However, the use of whole-wheat flour is limited because of the poor processing and end-product quality. Bran was postulated as the major problem in whole wheat breadmaking. In this study, four major bran components including lipids, extractable phenolics (EP), hydrolysable phenolics (HP), and fiber were evaluated for their specific functionality in flour, dough and bread baking. The experiment was done by reconstitution approach using the 2⁴ factorial experimental layout. Fiber was identified as a main component to have highly significant (P < 0.05) and negative influence on most breadmaking characteristics. Although HP had positive effect on farinograph stability, it was identified as another main factor that negatively impacted the oven spring and bread loaf volume. Bran oil and EP seemed to be detrimental to most breadmaking characteristics. Overall, statistical analysis indicates that influence of the four bran components are highly complex. The bran components demonstrate multi-way interactions in regards to their influence on dough and bread-making characteristics. Particularly, Fiber appeared to have a high degree of interaction with other bran components and notably influenced the functionality of those components in whole wheat bread-making.