Call the Eckols: Present and Future Potential Cancer Therapies

In recent years, an increased interest in marine macroalgae bioactive compounds has been recorded due to their benefits to human health and welfare. Several of their bioactivities have been demonstrated, such as anti-inflammatory, antioxidant, anticarcinogenic, antibacterial and antiviral behavior. However, there still lacks a clear definition regarding how these compounds exert their bioactive properties. Of all the bioactive compounds derived from marine macroalgae, attention has been focused on phenolic compounds, specifically in phlorotannins, due to their potential for biomedical applications. Phlorotannins are a diverse and wide group of phenolic compounds, with several structural variations based on the monomer phloroglucinol. Among the diverse phlorotannin structures, the eckol-family of phlorotannins demonstrates remarkable bioactivity, notably their anti-tumoral properties. However, the molecular mechanisms by which this activity is achieved remain elusive and sparse. This review focuses on the described molecular mechanisms of anti-tumoral effects by the eckol family of compounds and the future prospects of these molecules for potential application in oncology therapies.     

深绿木霉HB20111产挥发性物质及其功能分析

为了解深绿木霉HB20111产挥发性物质的成分以及潜在的生物学功能,采用顶空气相色谱-质谱法测定了深绿木霉HB20111产挥发性物质的主要成分,并进行了成分分析;采用对扣法测定了深绿木霉HB20111产挥发性物质对5种植物病原菌的抑菌率;同时测定了深绿木霉HB20111产挥发性物质对小麦幼苗生长的影响。结果表明,深绿木霉HB20111产挥发性物质烯类的相对含量最高,为49.68%、醇类为21.78%,酮类为8.56%,其余类别相对含量较低;这些挥发性物质对5种植物病原菌均有一定的抑制效果,其中对立枯丝核菌抑菌率最高,为50.62%;挥发性物质还可以促进小麦幼苗生长,与对照相比,对小麦幼苗的株高有显著的促进作用(P<0.05)。这些结果为深绿木霉HB20111的开发应用提供了理论基础。     

黑叶荔枝鲜果汁与发酵酒液的香气成分及其变化

用GC-MS分析黑叶荔枝鲜果汁及其制成的发酵酒液的香气成分,结果表明,构成荔枝鲜果汁清新头香的主要成分是烯类组分,但在发酵酒液中烯类组分几乎消失,造成了荔枝发酵酒液特色天然香气的丧失以及酒香不和谐.     

Characterization of monovarietal virgin olive oils from six crossing varieties

Volatile composition of virgin olive oil (VOO) from six Tunisian new cultivars was evaluated using headspace solid-phase microextraction method coupled to GC–MS and GC–FID. Various chemical classes were identified such as aldehydes, alcohols, esters, ketones, terpenes and carboxylic acids. The results showed that the most important contributors to olive oil aroma are C₆ aldehydes. These compounds are biogenerated from polyunsaturated fatty acids through the lipoxygenase pathway. Furthermore, they pointed out the predominance of the linolenic acid oxidation over linoleic acid one. The main volatile compounds present in the oil samples were C₆ derivatives such as (E)-hex-2-enal, (E)-hex-2-enol and hexanol. In addition to C₆ compounds, the aroma of the studied VOOs contains reasonable amounts of various classes of C₅ components. The tested oil samples showed different volatile profiles. Some components seem to occur exclusively in a specific oil samples and, consequently, their presence might be initially used to establish compositional differences. All results put in evidence that olive oil aroma compounds accumulate differently according to the cultivar.     

腌制方式对卵形鲳鲹理化指标及其挥发性风味成分的影响

为了探究干腌、湿腌、超声波辅助腌制对卵形鲳鲹的理化特性及挥发性风味成分的影响,实验对腌制加工后鱼肉的基本营养成分、盐含量、pH、硫代巴比妥酸(TBA)值、脂肪酸组成及挥发性风味成分等指标进行测定分析.结果显示,在腌制加工后,卵形鲳鲹粗蛋白和粗脂肪含量升高、而水分含量下降,其中干腌、湿腌、超声波辅助腌制鱼肉中水分含量分别...     

脂肪细胞的分化形成与天然产物调控

研究脂肪生成的机理及其调控过程对于防治动物肥胖引起的相关疾病、改善肉品风味和质量以及畜牧生产效率具有重要意义。脂肪细胞起源于多能性骨髓间充质干细胞（MSCs）,接受细胞外刺激因子后迅速引起早期脂肪调节因子、C/EBPβ和C/EBPδ的表达,并传递信息至PPARγ和C/EBPα等转录因子,促进细胞的分化和脂滴形成。在此过程中,众多转录因子和细胞周期蛋白参与前体脂肪细胞到脂肪细胞的分化与成脂过程。植物来源的多种天然产物,如多酚类、生物碱、萜类、醌类化合物在脂肪细胞分化和抑制脂肪生成过程中发挥重要的调控作用,对这些天然化合物的深入和成药研究有望成为具有抑制细胞内脂滴聚集的潜在药物。     

Lactobacillus species in drinking water had no main effects on sulphur compounds from manure,egg quality,and selected serum parameters of second cycle hens

ABSTRACT

1. The aim of this study was to investigate the effects of a combined probiotic product (Lactobacillus paracasei, L. plantarum, and L. rhamnosus) on egg quality, sulphur compounds in manure and serum biochemistry of second cycle hens.

2. A total of 48 White Leghorn hens, at 52- to 54 weeks of age, were treated in a completely randomised design with water containing 0 or 1.8375 × 10¹⁰ cfu/l of probiotics for 8 weeks.

3. Probiotic supplementation did not affect egg quality. Albumen height and Haugh units were in general lowest in week 2 and highest in week 6.

4. For manure and serum parameters, water with or without probiotics produced statistically similar effects. An interacting trend for increasing concentrations of methyl mercaptan in manure was noted for probiotics x week, and should be further investigated. The week of supplementation significantly affected hydrogen sulphide, dimethyl sulphide, and triglycerides.     

非洲哈茨木霉产抑菌挥发性有机物碳源代谢机制

【目的】 获得生防菌非洲哈茨木霉（Trichoderma afroharzianum）ACCC 33109高产抑菌挥发性有机物的突变菌株,并分析其碳源代谢以挖掘高产抑菌挥发性有机物的机制。【方法】 通过原生质体紫外诱变野生株ACCC 33109获得突变株,以对扣法筛选挥发性有机物抑制尖镰孢（Fusarium oxysporum）活性差异大的突变菌株,利用Omnilog表型芯片技术比较野生株ACCC 33109和突变株MU153、MU792对不同种类碳源代谢的差异特征。【结果】 野生株ACCC 33109经紫外线诱变2.0 min（致死率为76.63%）共获得828个突变株,对扣法筛选获得30个挥发性有机物对尖镰孢抑制率高于野生株的突变株,其中突变株MU153抑菌率高达53.86%,较野生株提高了16.68%,而突变株MU792的抑菌率降至15.83%。盆栽试验表明非洲哈茨木霉ACCC 33109和MU153菌株均对黄瓜具有促生作用,对黄瓜枯萎病有防治作用,与野生株ACCC 33109相比,突变株MU153对黄瓜枯萎病的相对防治效果提高了15.88%,相对于清水对照,防病效果高达89.69%。另外,紫外诱变导致突变株的菌落、菌丝、分生孢子梗和孢子形态发生了变化,相对于ACCC 33109,MU153菌丝变为絮状、生长速度快、密度大、并有色素产生,而MU792菌丝生长速度慢、密度低、菌落后期由绿色变为白色;突变株MU153和MU792分生孢子梗增大、孢子变大,且分生孢子梗基部宽度降低。紫外诱变引起突变株对碳源代谢能力的改变,相对于ACCC 33109,MU153对FF板中46种物质的代谢能力较高,包括D-阿拉伯醇、二胺乙醇、麦芽糖、熊果苷、纤维二糖和α-D-葡萄糖等,对其他50种物质的代谢能力低于ACCC 33109,包括对羟基苯乙酸、琥珀酸、琥珀酰胺酸、糖原、溴代丁二酸和L-苏氨酸等。MU792对FF板中27种物质的代谢能力较高,包括γ-羟丁酸、葡萄糖-1磷酸、β-羟丁酸、D-乳酸甲酯、D-山梨醇和丙酰胺等,对其他69种物质的代谢能力低于ACCC 33109,包括琥珀酰胺酸、N-乙酰-D-葡萄糖胺、对羟基苯乙酸、葵二酸、吐温-80和D-糖质酸。α-D-葡萄糖最利于抑菌挥发性有机物的产生,以α-D-葡萄糖为碳源时,ACCC 33109、MU153和MU792的挥发性有机物对尖镰孢的抑菌率依次为48.08%、56.17%和40.94%。【结论】 非洲哈茨木霉突变株MU153具有高产抑菌挥发性有机物的能力,以α-D-葡萄糖为碳源时抑菌效果更佳,是一株具有应用潜力的生防菌。     

Fermentation-Derived Bioactive Components from Seaweeds: Functional Properties and Potential Applications

Seaweeds are valuable sources of biologically active compounds that could be used as ingredients for pharmacological applications. Industrial fermentation using microorganisms provides a wide array of fermented foods and functional compounds with excellent health benefits. These fermentation-derived natural compounds have the potential to be applied as nutraceuticals and functional foods. Therefore, this paper presents an overview of the fermentation of sustainable seaweeds in producing valuable components, including anticoagulant, antioxidant, antimicrobial, anti-inflammatory, and anticancer. Fermentation-derived compounds are expected to receive more attention due to their environmentally friendly processing as well as consumer desire for natural foods.     

Effect of processing on the phenolic contents,antioxidant activity and volatile compounds of sorghum grain tea

Sorghum grain is rich in phenolic compounds and may be used to develop functional tea beverages. This work investigated the effect of processing techniques on the phenolic contents, antioxidant activity, and volatile compounds of a white colour sorghum (Liberty) grain tea. Significant (P ≤ 0.05) increase of total phenolic content, total flavonoid content and condensed tannin content were observed during the processing, whereas the antioxidant activity was not statistically enhanced. A total of 63 volatile compounds were detected including 5 alcohols, 13 alkanes, 2 aldehydes, 2 carboxylic acids, 15 esters, 4 ketones, 3 pyrazines and 1 phenylenediamine, which were affected by the processing techniques. The sorghum tea made from powder form infusion had more abundant volatile compounds compared to whole grain form infusion. The findings of this research have potential to expand human consumption of sorghum grain in the new form of grain tea.