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Yeast α-L-Rhamnosidase: Sources, Properties, and Industrial Applications 酵母α- l -鼠李糖苷酶:来源、性质及工业应用
IF 3.1 3区 农林科学 Q1 Agricultural and Biological Sciences Pub Date : 2021-05-24 DOI: 10.25177/JFST.6.1.RA.10742
Rajesh Singh, Pratiksha Singh, M. Singh, Pooja Nikhanj, P. Sahota, W. Fang, Yangqing Li, Sift Desk Journals Open Access Journals
Yeasts have been used for the heterologous production of a range of enzymes. However, α-L-rhamnosidase production in yeasts as well as its vast potential for biotechnological processes is less reported. α-L-Rhamnosidase is one of the important biotechnologically attractive enzymes in several industrial and biotechnological processes. In food and agriculture industries, the enzyme catalyzes the hydrolysis of hesperidin to release L-rhamnose and hesperidin glucoside, industrial removal of bitterness from citrus juices caused by naringin, and enhancing aroma in grape juices and derived beverages. In pharmaceutical and chemical industries, this enzyme is used in the structural determination of polysaccharides, glycosides and glycolipids, metabolism of gellan, conversion of chloropolysporin B to chloropolysporin C, and production of prunin. Rhamnosidases are extensively distributed in fungi and bacteria while their production from yeast sources is less reported. Yeast rhamnosidase is very important as it is produced in short-duration fermentation, with enhanced shelf life, high thermal stability, capable of retaining juice flavor, and is non-toxic for human consumption. In this review, an attempt has been made to fill up this gap by focusing on production, purification, characterization, structural and molecular biological studies of yeast rhamnosidase and its potential biotechnological applications.
酵母已被用于多种酶的异源生产。然而,α- l -鼠李糖苷酶在酵母中的生产及其在生物技术过程中的巨大潜力却很少被报道。α- l -鼠李糖苷酶是几种工业和生物技术过程中重要的生物技术酶之一。在食品和农业工业中,该酶催化橙皮苷水解,释放l -鼠李糖和橙皮苷糖苷,工业去除柚皮苷引起的柑桔汁的苦味,增强葡萄汁和衍生饮料的香气。在制药和化学工业中,该酶用于多糖、糖苷和糖脂的结构测定,结冷胶的代谢,氯多孢菌素B转化为氯多孢菌素C,以及prunin的生产。鼠李糖酶广泛分布于真菌和细菌中,而从酵母来源生产鼠李糖酶的报道较少。酵母鼠李糖酶非常重要,因为它是在短时间发酵中产生的,具有延长的保质期,高热稳定性,能够保留果汁风味,并且对人类食用无毒。本文就酵母鼠李糖苷酶的制备、纯化、表征、结构和分子生物学研究及其潜在的生物技术应用前景作一综述。
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引用次数: 0
Quorum sensing inhibitory effects of vanillin on the biofilm formation of Pseudomonas fluorescens P07 by transcriptome analysis 香兰素群体感应抑制荧光假单胞菌P07生物膜形成的转录组分析
IF 3.1 3区 农林科学 Q1 Agricultural and Biological Sciences Pub Date : 2021-01-01 DOI: 10.25177/JFST.5.7.RA.10686
T. Ding, Yong Li, Sift Desk Journals Open Access Journals
Pseudomonas fluorescens is an important psychrotrophic food-spoilage bacterium. Quorum sensing (QS) enables bacteria to control various physiological processes. Hence, targeting bacterial QS would be a novel method to improve food quality. In this study, P. fluorescens P07 was treated with vanillin, which showed strong QS inhibitory activity, and its resultant effects on swarming motility, biofilm formation, and extracellular polymeric substance (EPS) secretion were measured. The mechanisms underlying the inhibitory effects were then explored by transcriptomic analysis. The results showed that vanillin had inhibitory effects on swarming motility, biofilm formation, N-acyl-L-homoserine Lactone (AHLs) and EPS secretion of P. fluorescens P07. The result of transcriptionomic tests indicated that the decrease in bacterial biofilm formation was probably due to the influence of vanillin on mobility, adhesion, chemotaxis, EPS secretion, and QS system of the bacteria.
荧光假单胞菌是一种重要的致病性食品腐败细菌。群体感应(Quorum sensing, QS)使细菌能够控制各种生理过程。因此,靶向细菌QS将是提高食品质量的一种新方法。本研究用香兰素处理荧光P.荧光菌P07,发现其具有较强的QS抑制活性,并测定了其对蜂群运动、生物膜形成和细胞外聚合物(EPS)分泌的影响。然后通过转录组学分析探讨了抑制作用的机制。结果表明,香兰素对荧光假单胞菌P07的蜂群运动、生物膜形成、n -酰基- l-高丝氨酸内酯(AHLs)和EPS分泌均有抑制作用。转录组学测试结果表明,细菌生物膜形成的减少可能是由于香兰素对细菌的移动性、粘附性、趋化性、EPS分泌和QS系统的影响。
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引用次数: 1
Emerging mycotoxins in botanicals: benefit and risk 植物药中新出现的真菌毒素:益处和风险
IF 3.1 3区 农林科学 Q1 Agricultural and Biological Sciences Pub Date : 2020-12-08 DOI: 10.25177/JFST.5.6.RA.10684
E. Ferrer, N. Pallarés, G. Font, H. Berrada, Sift Desk Journals Open Access Journals
Background: Fusarium species are responsible for production of emerging mycotoxins with cyclic hexadepsispeptides structures, like enniatins and beauvericin. Although these mycotoxins have not been regulated yet, their high prevalence in food and feed, as well as their potential toxic effects in humans and animals have made of them a burning issue and a threat to food security. Besides its inophoric properties, these mycotoxins may induce cells damages such as oxidative stress, mitochondrial modifications and the disruption on the cell cycle related to several health adverse effects such as immunotoxicity, genotoxicity, endocrine toxicity and neurotoxicity. Moreover, they showed interesting activity against various microorganisms and insects in several studies, leading to a potential use in pesticide and medicine research, as potential candidates for anticancer therapy. Botanicals can go contaminated by mycotoxins when the harvesting practices or manufacturing conditions are inadequate, which make mandatory their study. Methods: This review explores emerging mycotoxins occurrence in several botanicals forms and discuss their possible prejudicial and beneficial effects. Results: Several researchers have reported mycotoxins occurrence at low incidences and levels in botanicals. Despite emerging mycotoxins toxic effects, beneficial properties have been attributed to these mycotoxins by several authors. These compounds are related to insecticidal activity, antibacterial properties, and antifungal and antiviral activities. Cell organelles or enzyme systems are the targets in its antimicrobial activity. Data collected showed also that emerging mycotoxins are involved in capacity of the multidrug transport protein in human cancer cells modulation and apoptotic cell death induction, several researchers are explaining the possibility to employ them with medicinal purpose. Conclusion: More studies are required to explore enniatins and beauvericin possible applications in medicinal and pesticide research. Furthermore, it is important to highlight that the regulation of emerging mycotoxins in food must be revised and updated.
背景:镰刀菌负责产生具有环六磷酸肽结构的新型真菌毒素,如enniatins和beauvericin。虽然这些真菌毒素尚未受到管制,但它们在食品和饲料中的高流行率以及对人类和动物的潜在毒性作用已使它们成为一个亟待解决的问题,并对粮食安全构成威胁。除了它的营养特性外,这些真菌毒素还可能引起细胞损伤,如氧化应激、线粒体修饰和与免疫毒性、遗传毒性、内分泌毒性和神经毒性等几种健康不良影响相关的细胞周期中断。此外,在几项研究中,它们对各种微生物和昆虫表现出有趣的活性,这使得它们在农药和医学研究中具有潜在的用途,作为抗癌治疗的潜在候选者。当采收方法或生产条件不充分时,植物药可能受到真菌毒素的污染,因此必须对其进行研究。方法:本文综述了几种植物性真菌毒素的新出现形式,并讨论了它们可能的有害和有益作用。结果:一些研究人员报道了真菌毒素在植物药中的发生率和水平较低。尽管出现了真菌毒素的毒性作用,但一些作者认为这些真菌毒素具有有益的特性。这些化合物与杀虫活性、抗菌性能、抗真菌和抗病毒活性有关。细胞器或酶系统是其抗菌活性的靶点。收集的数据还表明,新出现的真菌毒素参与了人类癌细胞多药转运蛋白的能力调节和凋亡细胞死亡诱导,一些研究人员正在解释将其用于医学目的的可能性。结论:在药用和农药研究中,还需要更多的研究来探索千疮菌素和beauvericin的可能应用。此外,必须强调的是,必须修订和更新食品中新出现的真菌毒素的法规。
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引用次数: 3
Extracellular production of Streptomyces ladakanum transglutaminase in a food-grade strain, Bacillus subtilis 在一种食品级菌株枯草芽孢杆菌中拉达克链霉菌转谷氨酰胺酶的胞外生产
IF 3.1 3区 农林科学 Q1 Agricultural and Biological Sciences Pub Date : 2020-10-15 DOI: 10.25177/JFST.5.6.RA.10678
Limin Wang, Lihong Fu, J. Ju, H. El-Shora, Shuwen Zhang, Bo Yu, J. Lv, Sift Desk Journals Open Access Journals
Background: Transglutaminase (TG) is an enzyme of the transferase family with cross-linking properties, which has been widely used in the food industry. Traditionally, TG is isolated from strains of Streptomyces sp. However, the development of a facile and efficient production of commercial TG is always desirable. Purpose: In the current study, we described an efficient route for TG production in a food-grade strain of bacteria, Bacillus subtilis. Method: Two strategies were employed for the extracellular production of S. ladakanum TG in B. subtilis. Sixteen signal peptides were optimized to secret TG into the extracellular medium. Site-directed mutageneses in pro-peptide were further utilized to improve the enzymatic activity. The enzymatic characteristics of S. ladakanum TG expressed in B. subtilis were analyzed. Results: The N-terminal amino acids played important roles in enzymatic activity. Signal peptides of SacB (SPSacB) and AbnA (SPAbnA) showed good abilities to direct the secretion of TG into the medium. The enzyme was secreted into the medium and exhibited good Ca stability and temperature stability, which were comparable to those produced by commercial strains. The enzymatic activity in the supernatant of culture reached 7.6 U/mg. Conclusion: Our study demonstrated that B. subtilis may be a good candidate for the efficient and stable production of TG and has a much easier purification process.
背景:谷氨酰胺转胺酶(TG)是具有交联特性的转移酶家族中的一种酶,在食品工业中得到了广泛的应用。传统上,TG是从链霉菌(Streptomyces sp.)菌株中分离出来的。然而,开发一种简便、高效的商业TG生产方法一直是人们所希望的。目的:在目前的研究中,我们描述了一种食品级细菌菌株枯草芽孢杆菌生产TG的有效途径。方法:采用两种方法在枯草芽孢杆菌胞外生产拉达克芽孢杆菌TG。优化了16个信号肽,使TG分泌到细胞外培养基中。进一步利用前肽的定点诱变来提高酶活性。分析了s.l adakanum TG在枯草芽孢杆菌中表达的酶学特性。结果:n端氨基酸在酶活性中起重要作用。SacB信号肽(SPSacB)和AbnA信号肽(SPAbnA)表现出良好的引导TG分泌到培养基中的能力。该酶被分泌到培养基中,并表现出良好的钙稳定性和温度稳定性,与商业菌株生产的酶相当。培养上清酶活性达到7.6 U/mg。结论:本研究表明枯草芽孢杆菌可能是高效稳定生产TG的良好候选菌株,且纯化过程更容易。
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引用次数: 1
Silver implantation on AISI 304 stainless steel surface using low-energy doses and the antimicrobial effect against Salmonella Enteritidis and Listeria monocytogenes AISI 304不锈钢表面低能量镀银及对肠炎沙门氏菌和单核增生李斯特菌的抑菌效果
IF 3.1 3区 农林科学 Q1 Agricultural and Biological Sciences Pub Date : 2020-10-03 DOI: 10.25177/JFST.5.5.RA.10674
C. I. Kothe, Av. Bento Gonçalves Porto Alegre Rs Brazil Ufrgs, Regina Zilio, Tatiana Pacheco Soares Zamboni, C. Aguzzoli, L. Casarin, E. Tondo
Silver has antimicrobial properties and when implemented on the stainless steel surface can inactivate microorganisms and consequently prevent biofilm formation and cross-contamination of food. Therefore, in this study we evaluated the antibacterial properties of silver ions implanted on AISI 304 stainless steel surfaces using low-energy doses against Salmonella Enteritidis and Listeria monocytogenes, two foodborne pathogens. AISI 304 stainless steel coupons were treated using energy of 2 and 4 keV for silver implantation and simulations were performed to estimate its dose distribution. Coupons containing silver ions were contaminated with S. Enteritidis and L. monocytogenes and incubated at 25 °C for 1 and 24 h. Results demonstrated that 4 keV treatment were able to reduce S. Enteritidis, but not L. monocytogenes. However, the 2 keV treatment showed significant reductions of both pathogens and the depth profiles of surfaces treated with 2 keV of energy showed 3.5×10 silver atoms/cm2 implanted in up to 5 nm from the stainless steel surface. Silver implanted on stainless steel using low-energy doses demonstrated antimicrobial properties against foodborne pathogens and this strategy can be used to reduce adhered cells and biofilm formation in food industries.
银具有抗菌性能,当镀在不锈钢表面时,可以灭活微生物,从而防止生物膜的形成和食品的交叉污染。因此,在本研究中,我们评估了低能量剂量注入AISI 304不锈钢表面的银离子对肠炎沙门氏菌和单核细胞增生李斯特菌这两种食源性病原体的抗菌性能。采用2 keV和4 keV的能量对AISI 304不锈钢片进行了镀银处理,并对其剂量分布进行了模拟。将含银离子的样品分别感染肠炎沙门氏菌和单核增生乳杆菌,在25℃下孵育1 h和24 h。结果表明,4种keV处理对肠炎沙门氏菌有抑制作用,但对单核增生乳杆菌没有抑制作用。然而,2 keV处理显示出病原体的显著减少,并且2 keV能量处理的表面深度分布显示,3.5×10银原子/cm2植入到距不锈钢表面5nm处。用低能量剂量在不锈钢上植入银,显示出对食源性病原体的抗菌性能,这种策略可用于减少食品工业中粘附细胞和生物膜的形成。
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引用次数: 1
Production area and harvest date influence superficial scald incidence and ultra-structure of 'Suli' pear skin during long term storage 产地和采收期对“苏里”梨皮在长期贮藏过程中的表面烫伤发生率和超微结构有影响
IF 3.1 3区 农林科学 Q1 Agricultural and Biological Sciences Pub Date : 2020-09-02 DOI: 10.25177/JFST.5.5.RA.10670
Jiang Yunbin, W. Zhihua, Wang Wenhui, Guo Huangping, J. Xiaohui, Tong Wei, Sift Desk Journals Open Access Journals
The effect of production area and harvest date on the superficial scald incidence, ultra-structure of the pericarp, core browning, and related physical qualities of ‘Suli’ pears during storage period at 0 °C were investigated. ‘Suli’ fruits were harvested at Taigu and Linyi in Shanxi province of China over five different dates and then stored at 0±0.5 °C with 85-90% relative humidity for 120 or 200 days. Superficial scald was detected after 120 and 200 days of storage. Harvest date and production area significantly affected the incidence of superficial scald and the quality of ‘Suli’ fruits. Earlier harvest time was associated with increased incidence of superficial scald. Fruits picked at Linyi developed more severe superficial scald than fruits harvested at Taigu. Scanning electron microscope (SEM) revealed that the cuticle and wax layer of fruits from Taigu were thicker than those from Linyi after storage. The surface of earlier harvested fruits had less wax and more extensive cracking, lower pectin content, and damaged skin organization structure. The incidence of superficial scald in ‘Suli’ pears is dependent on the ultra-structure of these superficial layers, and differences may be driven by harvest date and location.
研究了产地和采收期对“苏里”梨在0℃贮藏期间表面烫伤发生率、果皮超微结构、果核褐变及相关物理品质的影响。“苏里”果实在中国山西省太古和临沂的五个不同日期采收,然后在0±0.5°C和85-90%的相对湿度下储存120或200天。贮藏120、200 d后检测表面烫伤。采收日期和产地对“苏里”果实表面烫伤的发生率和品质有显著影响。较早的收获时间与表面烫伤的发生率增加有关。临沂采摘的水果比太谷采摘的水果发生更严重的浅表烫伤。扫描电镜(SEM)显示,太谷果实贮藏后表皮和蜡层较临沂果实厚。采收较早的果实表面蜡质较少,开裂范围较广,果胶含量较低,果皮组织结构受损。“苏里”梨的浅表烫伤发生率取决于这些浅表层的超结构,差异可能由收获日期和地点驱动。
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引用次数: 0
Osmotic Dehydration and Assessment of Quality Attributes of Seasonal Vegetable Crops: Carrot and Beetroot Cubes 季节性蔬菜作物胡萝卜和甜菜块的渗透脱水及品质特性评价
IF 3.1 3区 农林科学 Q1 Agricultural and Biological Sciences Pub Date : 2020-08-24 DOI: 10.25177/JFST.5.4.RA.10658
Shamsher Ali, Alka Sharma, Sift Desk Journals Open Access Journals
Fulfilling the food demand of a growing population is the biggest challenge as lot of food globally got wasted due to improper storage and processing. Osmotic dehydration offers high-quality preservation and maintenance of the integrity of fruits & vegetables. Response surface methodology was performed to estimate the main effect of osmotic dehydration process on quality attributes of carrot and beetroot cubes. Higher values of the osmotic solution of salt and sucrose at sample to solution ratio of 1:5 had provoked higher flows of water and solutes through the carrot and beetroot cubes. The range of NaCl concentration varies from 4-12 % w/v in carrot and 12-16 % w/v in beetroot for 2, 4 and 6 hour. However, sucrose concentration varies from 40-60o Brix in both carrot and beetroot. Quality attribute of carrot and beetroot including ascorbic acid, carotenoid, total phenol etc. didn’t changed on recommended process variables 50o Brix of sucrose + 8 % w/v sodium chloride for carrot and 50o Brix of sucrose + 14 % w/v NaCl for beetroot under osmotic dehydration for 4 hours. It was considered to get maximum water loss, weight reduction, subsequent rehydration ratio, overall acceptability and minimum solute gain of rehydrated product.
满足不断增长的人口对食物的需求是最大的挑战,因为全球有许多食物由于储存和加工不当而被浪费。渗透脱水提供了高质量的保存和维护水果和蔬菜的完整性。采用响应面法评价渗透脱水过程对胡萝卜和甜菜块茎品质属性的主要影响。较高的盐和蔗糖的渗透溶液在样品与溶液的比例为1:5时,会引起胡萝卜和甜菜根立方体中较高的水和溶质流量。NaCl浓度在胡萝卜中为4 ~ 12% w/v,在甜菜根中为12 ~ 16% w/v,处理时间分别为2、4、6 h。然而,胡萝卜和甜菜根中的蔗糖浓度在40- 60brix之间变化。胡萝卜和甜菜根的品质指标(抗坏血酸、类胡萝卜素、总酚等)在推荐的工艺参数(500白利度蔗糖+ 8% w/v氯化钠)和500白利度蔗糖+ 14% w/v NaCl渗透脱水4小时)下均无变化。以最大失水、减重、后续复水化率、总体可接受度和最小溶质增益为目标。
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引用次数: 0
The Inhibitory Effects of Nucleosides, Nicotinamide Adenine Dinucleotide, Adenosine 5'-Triphosphate, Inosine, Nicotinamide Riboside and Nicotinamide Mononucleotide Against α-Amylase and α-Glucosidase Enzymes 核苷、烟酰胺腺嘌呤二核苷酸、5′-三磷酸腺苷、肌苷、烟酰胺核苷和烟酰胺单核苷酸对α-淀粉酶和α-葡萄糖苷酶的抑制作用
IF 3.1 3区 农林科学 Q1 Agricultural and Biological Sciences Pub Date : 2020-08-24 DOI: 10.25177/JFST.5.4.RA.10644
F. Ghorbani, Masoomeh Ghorbani, Arezou Ghahghaee, Sift Desk Journals Open Access Journals
Diabetes is a group of metabolic disorders characterized by a high blood sugar level over a prolonged period of time. Inhibition of carbohydrate hydrolyzing enzymes leads to decrease in the absorption of glucose which is considered as one of the effective managements of diabetes mellitus. Vegetable, fruit, milk and fish are good sources of nucleosides and inosine (INO), nicotinamide riboside (NR) and nicotinamide mononucleotide (NMN) with versatile health benefits. The welladapted structural features of these compounds for the inhibition/activation of enzymes include several available hydrogen bond (H-bond) acceptors and donors, flexible backbone and hydrophobic nature. The substrates of α-amylase (α-Amy) and α-Glucosidase (α-Glu), known as key absorbing enzymes, have functional groups (OH groups) resembling nucleosides. Therefore, the present study was conducted to evaluate the inhibitory properties of nucleosides against αAmy and α-Glu. The median inhibition concentration (IC50) values for α-Glu in the presence of adenosine (ADN), adenosine triphosphate (AMP), NR, INO, adenosine triphosphate (ATP), nicotinamide adenine dinucleotide (NAD), Adenosine diphosphate (ADP)-ribose, ADP-glucose and NMN were determined 208.6±3.8, 254.1±5.2, 177.7±4.8, 192.1±5.2, 215.9±2.7, 65.4±1.3, 63.4±2.2, 75.6±4.2 and 196.1±2.6, respectively. The IC50 values α-Amy in the presence of ADN, AMP, NR, INO, ATP, NAD, ADP-ribose, ADP-glucose and NMN were determined 145.3±2.4, 202.3±3.9, 127.7±4.8, 163.5±3.6, 185.3±1.2, 80.4±2.8, 64.8±4.7, 51.1±1.6 and 166.5±1.4, respectively. Moreover, the Ki values of NAD were calculated as 13.8±0.8 and 18.6±2.4 μM for α-Glu and α-Amy in a competitive-mode and noncompetitive -mode inhibition. In addition, to communicate with the active site of α-Glu and α-Amy respectively, NR presented a binding energy of -7.8 and -6.8 kcal/mol, INO -7.3 and -6.9, ATP -8.3 and -7.3, NAD -10.0 and -8.5, ADP-ribose -8.7 and -7.4, ADP-glucose -8.9 and -7.6, cAMP 6.6 and -6.3 and NMN -6.8 and -7.0 kcal/mol. These antioxidant inhibitors may be potential anti-diabetic drugs, not only to reduce glycemic index, but also to limit the activity of the major reactive oxygen species (ROS) producing pathways.
糖尿病是一组以长期高血糖为特征的代谢紊乱。抑制碳水化合物水解酶导致葡萄糖吸收减少,被认为是控制糖尿病的有效方法之一。蔬菜、水果、牛奶和鱼类是核苷和肌苷(INO)、烟酰胺核苷(NR)和烟酰胺单核苷酸(NMN)的良好来源,具有多种健康益处。这些化合物对酶的抑制/激活具有良好的结构特征,包括几个可用的氢键受体和供体,灵活的主链和疏水性。α-淀粉酶(α-Amy)和α-葡萄糖苷酶(α-Glu)的底物具有类似核苷的官能团(OH)。因此,本研究旨在评价核苷类化合物对α- amy和α-Glu的抑制作用。α-Glu在腺苷(ADN)、三磷酸腺苷(AMP)、NR、INO、三磷酸腺苷(ATP)、烟酰胺腺嘌呤二核苷酸(NAD)、二磷酸腺苷(ADP)核糖、ADP-葡萄糖和NMN存在时的中位抑制浓度(IC50)值分别为208.6±3.8、254.1±5.2、177.7±4.8、192.1±5.2、215.9±2.7、65.4±1.3、63.4±2.2、75.6±4.2和196.1±2.6。ADN、AMP、NR、INO、ATP、NAD、adp -核糖、adp -葡萄糖和NMN存在时α-Amy的IC50值分别为145.3±2.4、202.3±3.9、127.7±4.8、163.5±3.6、185.3±1.2、80.4±2.8、64.8±4.7、51.1±1.6和166.5±1.4。此外,α-Glu和α-Amy在竞争模式和非竞争模式下的NAD Ki值分别为13.8±0.8和18.6±2.4 μM。此外,NR与α-Glu和α-Amy活性位点的结合能分别为-7.8和-6.8 kcal/mol, INO -7.3和-6.9,ATP -8.3和-7.3,NAD -10.0和-8.5,adp -核糖-8.7和-7.4,adp -葡萄糖-8.9和-7.6,cAMP 6.6和-6.3,NMN -6.8和-7.0 kcal/mol。这些抗氧化抑制剂可能是潜在的抗糖尿病药物,不仅可以降低血糖指数,还可以限制主要活性氧(ROS)产生途径的活性。
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引用次数: 1
The impact of uric acid treatment on mitochlondria morphology and function in a steatosis model of L-02 cells 尿酸处理对L-02细胞脂肪变性模型线粒体形态和功能的影响
IF 3.1 3区 农林科学 Q1 Agricultural and Biological Sciences Pub Date : 2020-08-23 DOI: 10.25177/JFST.5.5.RA.10667
W. Xiang, Shi Cheng, Yong Zhou, Sift Desk Journals Open Access Journals
Background and objectives: Nonalcoholic fatty liver disease (NAFLD) is one of the most prevalent chronic diseases worldwide. Oxidative stress (OS) is a major contributor toward NAFLD development, while mitochondria play a central role in OS. Our previous study has shown that uric acid (UA), as a dual function metabolite, could alleviate OS. This study examined the impact of UA on mitochondria morphology and function in a model of steatosis using L-02 cells to explore the pathogenesis of NAFLD. Methods: The L‐02 hepatocyte cell line was used to develop a steatosis cell model via 0.3 mM oleic acid (OA) over 24 h, subsequently treated with uric acid (UA) dose of 5, 10, and 20 mg/dL for 24, 48, and 72 h, respectively. The fluorescence intensity of reactive oxygen species (ROS), apoptosis rate, and activity of Succinate dehydrogenase(SDH), cytochrome oxidas(CCO), and adenosine triphosphate(ATP) synthase in electron transport chain (ETC), as well as the content of ATP and 8-OH-dG were examined; ultrastructure was observed under an electron microscope. Results: Treatment with UA at a concentration of 5 and 10 mg/dL decreased the rate of ROS production, apoptosis, and 8-OH-dG concentration, while supporting ATP recovery, and SDH activity in the steatosis model cell. It also promoted lipid droplet metabolism; however, the recovery of mitochondria morphology was not obvious. Conclusions: Treatment with UA dose of 5 and 10 mg/dL could protect mitochondria from OS damage. Future research requires a more stable and effective model. keywords: electron transport chain, oxidative stress, nonalcoholic fatty liver disease Copy rights: © 2020 The Author(s). Published by Sift Desk Journals Group This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. The impact of uric acid treatment on mitochlondria morphology and function in a steatosis model of L-02 cells Journal of Food Science & Technology (ISSN: 2472-6419) DOI: 10.25177/JFST.5.5.RA.10667 Research
背景和目的:非酒精性脂肪性肝病(NAFLD)是世界范围内最常见的慢性疾病之一。氧化应激(OS)是NAFLD发展的主要因素,而线粒体在OS中起核心作用。我们之前的研究表明,尿酸(UA)作为一种双重功能代谢物,可以缓解OS。本研究利用L-02细胞研究了UA对脂肪变性模型中线粒体形态和功能的影响,以探讨NAFLD的发病机制。方法:采用0.3 mM油酸(OA) 24 h培养L‐02肝细胞,随后分别用5、10和20 mg/dL尿酸(UA)处理24、48和72 h。检测各组细胞活性氧(ROS)荧光强度、细胞凋亡率、电子传递链(ETC)琥珀酸脱氢酶(SDH)、细胞色素氧化物(CCO)、三磷酸腺苷(ATP)合成酶活性以及ATP、8-OH-dG含量;电镜下观察超微结构。结果:浓度为5和10 mg/dL的UA降低了脂肪变性模型细胞中ROS的产生率、凋亡率和8-OH-dG浓度,同时支持ATP的恢复和SDH的活性。促进脂滴代谢;但线粒体形态恢复不明显。结论:UA剂量5和10 mg/dL可保护线粒体免于OS损伤。未来的研究需要一个更加稳定有效的模型。关键词:电子传递链,氧化应激,非酒精性脂肪肝版权:©2020作者。这是一篇在知识共享署名许可(http://creativecommons.org/licenses/by/4.0/)下发布的开放获取文章,该许可允许在任何媒介上不受限制地使用、分发和复制,只要原始作品被适当引用。尿酸处理对L-02细胞脂肪变性模型中线粒体形态和功能的影响食品科学与技术杂志(ISSN: 2472-6419) DOI: 10.25177/JFST.5.5.RA.10667研究
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引用次数: 0
NUTRITIONAL VALUE OF MASO31 RECIPE AND COMPLEMENTARY FEEDING ACCORDING TO THE WHO RECOMMENDATIONS IN KATANGA, DEMOCRATIC REPUBLIC OF THE CONGO 根据世卫组织在刚果民主共和国加丹加的建议,maso31配方和补充喂养的营养价值
IF 3.1 3区 农林科学 Q1 Agricultural and Biological Sciences Pub Date : 2020-08-23 DOI: 10.25177/JFST.5.4.RA.10657
Ngoy Bulaya Emmanuel, Malamba Wa Malamba Sylvain, M. Ali, L. Oscar, Sift Desk Journals Open Access Journals
Inappropriate complementary feeding is among the main causes of malnutrition worldwide. However, optimal complementary feeding is an effective child survival strategy ranked among the top life-saving interventions for children under 5 years. WHO and UNICEF underline the use of available food locally produced for children less than 2 years as a significant strategy to ensure the optimal complementary feeding. Maize-Soy blend in 3/1 proportion (MASO31) is consumed as complementary food in Katanga. Nevertheless, its nutritional value isn’t known nor its adequacy as additional food. This study aimed to evaluate the nutritional value of MASO31 content according to the WHO recommendations on complementary feeding. Two samples of MASO31 formulas were taken of two different preparations, for biochemical analysis nutrients data (energy, protein, Fe, Ca, P, Zn) in the Research and Agro Alimentary Analysis Center (CRAA) of Lubumbashi. The biochemical methods used were specific to analyze each nutrient data in MASO31 such as conversion factors and KJELDHAL. Comparative analysis of «MASO31» content was done using the WHO Complementary Feeding Recommendations as gold standard. Energy and nutrients content of 100g of «MASO31» were higher than the WHO Recommendations for complementary feeding period in daily need. But, calcium and phosphorus content was lower than the recommendations and needed improvements. The number of times that was proposed by ACANUDE NGO for «MASO31» to be fed is similar to the WHO recommendations on meal frequency in complementary feeding. MASO31 may be recommended in complementary feeding in DRC but calcium and phosphorus content should be enriched. Key words: Adequate complementary food, Complementary feeding, Democratic Republic of the Congo, Local complementary food and Nutritional value.
不适当的补充喂养是全世界营养不良的主要原因之一。然而,最佳补充喂养是一项有效的儿童生存战略,是五岁以下儿童最重要的拯救生命干预措施之一。世卫组织和儿童基金会强调,为两岁以下儿童使用当地生产的现有食品是确保最佳补充喂养的一项重要战略。在加丹加,玉米和大豆按3/1的比例混合(MASO31)作为辅食食用。然而,人们并不知道它的营养价值,也不知道它作为额外食物是否足够。本研究旨在根据世界卫生组织关于辅食的建议评价MASO31含量的营养价值。选取两种不同制剂的MASO31配方样品,在卢本巴希市研究与农业营养分析中心(CRAA)进行营养成分(能量、蛋白质、铁、钙、磷、锌)的生化分析。采用特定的生化方法分析MASO31中各营养素数据,如转化因子和KJELDHAL。使用世卫组织补充喂养建议作为金标准对“MASO31”含量进行了比较分析。100克“MASO31”的能量和营养素含量高于世界卫生组织建议的每日补充喂养期需求。但是,钙和磷的含量低于建议,需要改进。ACANUDE非政府组织提出的“MASO31”的喂养次数与世卫组织关于补充喂养中膳食频率的建议相似。在刚果民主共和国,可以推荐MASO31作为补饲饲料,但应增加钙和磷的含量。关键词:充足的辅食,辅食喂养,刚果民主共和国,当地辅食,营养价值
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Journal of Food Science and Technology-mysore
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