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The effects of malnutrition on secretory and cellular immune processes. 营养不良对分泌和细胞免疫过程的影响。
Pub Date : 1979-12-01 DOI: 10.1080/10408397909527275
R R Watson, D N McMurray

About 15 million children under 5 years of age die each year due to suppressed immunity and the resulting increased infection. In severely malnourished children and animals some immune systems such as T-cell function, secretory IgA and complement are significantly suppressed. Other systems, such as the serum IgG or IgA, are normal or even elevated. Some of these changes are apparently caused by nutritional stress while others may be due to stimulation by increased incidence of infection and antigen load. On the other hand, marginal malnutrition stimulates increased phagocytosis and T-cell function with increased immunity to cancer but decreased resistance to certain microbial agents. The mechanisms of immune suppression by malnutrition, persistence of these effects after renutrition, and the effect of maternal malnutrition on newborn immunity are critically reviewed. Possible non-nutritional means of rapid immunological restoration of malnourished children are described.

每年约有1 500万5岁以下儿童死于免疫力低下和由此造成的感染增加。在严重营养不良的儿童和动物中,某些免疫系统如t细胞功能、分泌IgA和补体明显受到抑制。其他系统,如血清IgG或IgA,正常甚至升高。其中一些变化显然是由营养压力引起的,而另一些可能是由于感染发生率和抗原负荷增加引起的刺激。另一方面,边际营养不良刺激了吞噬和t细胞功能的增加,增强了对癌症的免疫力,但降低了对某些微生物剂的抵抗力。本文综述了营养不良对免疫抑制的机制、再营养后这些影响的持久性以及孕产妇营养不良对新生儿免疫的影响。描述了营养不良儿童快速免疫恢复的可能的非营养手段。
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引用次数: 82
The use of immobilized enzymes in the food industry: a review. 固定化酶在食品工业中的应用综述。
Pub Date : 1979-12-01 DOI: 10.1080/10408397909527276
A Kilara, K M Shahani

The production of high fructose corn syrups was greatly facilitated by the use of immobilized glucose isomerase. Similarly, in Japan, the fermentation industry proved its processing efficiency for amino acids through the use of immobilized amino acid acylase. This article discusses the use of soluble enzymes in the food industry followed by a section on the various available methods to immobilize enzymes. Once enzymes are immobilized, many of their operational parameters could be altered. Rationale for the determination of the effects of immobilization is provided. A relatively new concept is the use of a single matrix for immobilizing more than one enzyme. Immobilized multi-enzyme systems offer many attractive advantages; however, such a process also raises some interesting questions about kinetics. These questions and their suggested answers are discussed in the penultimate section. The major emphasis of this article is on the use of immobilized enzymes in the food industry. Two systems--amino acylase and glucose isomerase--have been demonstrated to be techno-economically feasible. Immobilization of other enzymes, such as glucoamylase, lactase, protease, and flavor modifying enzymes, has received some attention. The potential of these new systems are also discussed.

固定化葡萄糖异构酶的应用极大地促进了高果糖玉米糖浆的生产。同样,在日本,发酵工业通过使用固定化氨基酸酰化酶证明了其对氨基酸的加工效率。本文讨论了可溶性酶在食品工业中的应用,然后介绍了各种可用的固定酶的方法。一旦酶被固定化,它们的许多操作参数就可以被改变。提供了确定固定效果的基本原理。一个相对较新的概念是使用单一基质来固定多个酶。固定化多酶系统具有许多吸引人的优点;然而,这样的过程也提出了一些关于动力学的有趣问题。这些问题及其建议答案将在倒数第二部分进行讨论。本文的重点是固定化酶在食品工业中的应用。两种系统——氨基酰化酶和葡萄糖异构酶——已被证明是技术经济上可行的。其他酶,如葡萄糖淀粉酶、乳糖酶、蛋白酶和风味修饰酶的固定化也受到了一些关注。讨论了这些新系统的潜力。
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引用次数: 38
Preparation of high-fructose syrup from the tubers of the Jerusalem artichoke (Helianthus tuberosus L. 用菊芋块茎制备高果糖糖浆的研究。
Pub Date : 1979-11-01 DOI: 10.1080/10408397909527271
S E Fleming, J W GrootWassink

Fructose has recently received much attention due to renewed interest in natural sweeteners. In addition, fructose has some advantages to sucrose in sweetness, solubility, viscosity, and dental health characteristics. Fructose is deposited as storage fructans of the inulin (beta-1,2) type in tubers and rhizomes of the Compositae family. The utilization of the Jerusalem artichoke (Helianthus tuberosus) tuber as a source of fructose syrup is discussed. This plant has the potential to produce more sugar per acre than corn or sugar beets. In addition, the artichoke has higher frost resistance and lower heat unit requirements than corn and is somewhat more tolerant to low moisture conditions than sugar beets. A high quality fructose syrup can be produced from artichoke tubers. The extraction step was found to be particularly important since development of adverse colors and flavors must be prevented. The fructans may be acid or enzyme hydrolyzed but the latter method gave a higher quality syrup. Ion-exchange resins and activated charcoal were effective in removing coloring and flavoring materials, and also reduced other noncarbohydrate constituents. Since the enzymatic hydrolysis of the fructans is an attractive alternative to acid hydrolysis, a process was developed for producing and purifying a special beta-fructofuranosidase (inulase) from Saccharomyces fragilis. Inulase has a much higher specificity for fructans than commerically available beta-fructofuranosidase (invertase).

由于对天然甜味剂的新兴趣,果糖最近受到了广泛关注。此外,果糖在甜度、溶解度、粘度、牙齿健康等方面都比蔗糖有一定的优势。果糖作为菊粉(β -1,2)型的储存果聚糖沉积在菊科的块茎和根茎中。讨论了耶路撒冷洋蓟块茎作为果葡糖浆原料的利用。这种植物每英亩的糖产量有可能超过玉米或甜菜。此外,洋蓟具有比玉米更高的抗冻性和更低的热量单位要求,并且比甜菜对低水分条件的耐受性更强。高质量的果葡糖浆可以从朝鲜蓟块茎中生产出来。提取步骤被发现是特别重要的,因为必须防止不良颜色和风味的发展。果聚糖可以酸水解或酶水解,但后一种方法得到的糖浆质量更高。离子交换树脂和活性炭可以有效地去除着色和调味物质,并减少其他非碳水化合物成分。由于果聚糖的酶解是酸水解的一种有吸引力的替代方法,因此开发了一种从脆弱的酵母菌中生产和纯化特殊的-果糖呋喃苷酶(菊氨酸酶)的工艺。菊糖酶对果聚糖的特异性比市售的β -果糖呋喃苷酶(转化酶)高得多。
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引用次数: 153
Determination of vitamin D in foods: a review. 食品中维生素D的测定方法综述。
Pub Date : 1979-11-01 DOI: 10.1080/10408397909527272
D B Parrish

Determining vitamin D content in foods is difficult because in natural foods of highest vitamin D activity, and even in vitamin D-fortified foods, only small quantities are present, and many other compounds are extracted along with vitamin D that cause difficulties in purifying the extract or in the spectrophotometry or colorimetry that follows. Several physicochemical methods--such as spectrophotometric, colorimetric, thin-layer chromatographic, adsorption, partition, gas-liquid, and high-performance column chromatographic--have been tried for assay foods for vitamin D, but none of them have been accepted for official or routine use; they are time consuming and expensive, or lack the required sensitivity, precision, or accuracy. Curative biological assays, based on degree of healing of a leg bone of rats previously made rachitic, is the generally accepted method to determine vitamin D content of foods. However, that method also requires too much time and is expensive. The recently developed high-performance liquid chromatographic method may offer the most for establishing a satisfactory physicochemical method for determining vitamin D in foods. Many of the difficulties and problems in assaying foods for vitamin D are discussed.

确定食品中的维生素D含量是很困难的,因为在维生素D活性最高的天然食品中,甚至在维生素D强化食品中,只有少量存在,而且许多其他化合物与维生素D一起被提取出来,这在纯化提取物或随后的分光光度法或比色法中造成了困难。几种物理化学方法,如分光光度法、比色法、薄层色谱法、吸附法、分馏法、气液法和高效柱色谱法,已被用于测定食品中的维生素D,但没有一种被正式或常规使用;它们既耗时又昂贵,或者缺乏所需的灵敏度、精度或准确性。治疗性生物试验是一种普遍接受的测定食物中维生素D含量的方法,这种方法是根据先前制成佝偻病的大鼠腿骨的愈合程度进行的。然而,这种方法也需要太多的时间和昂贵的。近年来建立的高效液相色谱法可为食品中维生素D的测定提供满意的理化方法。讨论了食品中维生素D含量测定的困难和问题。
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引用次数: 33
Flavor composition of wines: a review. 葡萄酒的风味成分综述。
Pub Date : 1979-11-01 DOI: 10.1080/10408397909527273
P Schreier

The formation of flavor in fermented beverages is due to various biosynthetic mechanisms. In wine, flavors arise as the result of compounds: 1. Originating from the native fruit (grap) 2. Which are formed or altered during the various processes employed in production 3. Which are developed or transformed by yeast during fermentation 4. Arise during the aging process In this review the results of investigations on the development of flavors in grape and wine will be discussed. Special attention will be devoted to the effects of specific processes in winemaking on the development of flavor.

发酵饮料风味的形成是由多种生物合成机制引起的。在葡萄酒中,风味是化合物的结果:源自当地的水果(葡萄)在生产的各种过程中形成或改变的在发酵过程中由酵母产生或转化。在这篇综述中,我们将讨论在葡萄和葡萄酒中风味发展的研究结果。我们将特别关注酿酒过程中特定工艺对风味发展的影响。
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引用次数: 285
Low calorie bulking agents. 低热量填充剂。
Pub Date : 1979-01-01 DOI: 10.1080/10408397909527269
J J Beereboom

Obesity, a common disorder causing excess mortality due to the development of cardiovascular disease, hypertension, respiratory illness, and diabetes, is difficult to control by simple dieting techniques. Low calorie foods, which can facilitate newer weight reduction approaches such as behavior modification, often lack adequate palatability due to the absence of carbohydrate or fat. Various low calorie bulking agents that can replace the traditionally used carbohydrates and fats are discussed in terms of caloric value, utility, and regulatory status. Methods of measuring caloric utilization of bulking agents in test animals and humans are evaluated. For fat, no really satisfactory replacement is currently available, although several promising are under development. Dietary fiber sources such as microcrystalline cellulose are receiving considerable attention as flour replacements. While the polyols have many desirable attributes, as sucrose replacements, their caloric utilization values generally prevent a significant caloric reduction when they are used in foods. Several experimental sucrose replacements are described.

肥胖是一种常见的疾病,由于心血管疾病、高血压、呼吸系统疾病和糖尿病的发展而导致死亡率过高,很难通过简单的节食技术来控制。低热量食物可以促进新的减肥方法,如行为改变,由于缺乏碳水化合物或脂肪,通常缺乏足够的适口性。各种低热量填充剂可以取代传统使用的碳水化合物和脂肪的热值,效用和调节状态进行了讨论。评估了在试验动物和人类中测量膨化剂热量利用的方法。对于脂肪,目前还没有真正令人满意的替代品,尽管一些有希望的替代品正在开发中。微晶纤维素等膳食纤维来源作为面粉的替代品正受到相当大的关注。虽然多元醇具有许多令人满意的特性,但作为蔗糖替代品,它们的热量利用值通常会阻止在食品中使用时显著减少热量。介绍了几种实验性的蔗糖替代品。
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引用次数: 15
The antioxidant vitamins. 抗氧化维生素。
Pub Date : 1979-01-01 DOI: 10.1080/10408397909527264
F C Johnson

This article is an attempt to study the metabolic functions of vitamin C and E together. Such a study must necessarily be imcomplete owing to the extreme richness of the literature. The increasing importance of the work on free radical reactions, their toxicity and carcinogenic action, and also their relation to the metabolism of metals, particularly iron, copper, selenium, and zinc, shows a number of metabolic pathways with which both vitamins interact. It is hoped that this article will indicate future research possibilities.

本文试图对维生素C和维生素E的代谢功能进行综合研究。由于文献的极度丰富,这样的研究必然是不完整的。自由基反应及其毒性和致癌作用,以及它们与金属代谢,特别是铁、铜、硒和锌的关系的研究日益受到重视,这表明了两种维生素相互作用的许多代谢途径。希望本文能为今后的研究指明方向。
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引用次数: 101
Furans in foods. 食品中的呋喃。
Pub Date : 1979-01-01 DOI: 10.1080/10408397909527268
J A Maga

Furan represent a class of compounds that have been reported in a wide variety of foods. Normally, they result from thermal decomposition reactions, and, as such, are important in foods. They also possess unique sensory properties and, thus, can significantly contribute to food flavor. This review shall attempt to summarize their food occurrences, organoleptic properties, and formation pathways.

呋喃代表一类化合物,已被报道在各种各样的食品中。通常,它们是由热分解反应产生的,因此在食物中很重要。它们还具有独特的感官特性,因此可以显著地促进食物的风味。这篇综述将试图总结它们的食物发生,感官特性和形成途径。
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引用次数: 262
Ergot on cereal grains. 麦角菌在谷物上。
Pub Date : 1979-01-01 DOI: 10.1080/10408397909527267
K Lorenz

Ergot is caused by a fungus (Claviceps species) which has been found on hundreds of plants in almost every country of the world. The fungus can adapt itself to form many different varieties. New species of the fungus and new hosts are still discovered today. The alkaloids in ergot have caused hundreds of thousands of deaths in the Middle Ages after consumption of contaminated cereal grains, but during the last two decades there has not been a recorded outbreak of ergotism. Grain standards in most countries are very strict and do not permit grain which contains ergot to reach commercial food channels. All involved in cereal grain production and ulilization should be cognizant of the potential danger, however, since ergot contamination at levels above those permitted by grain standards cannot necessarily be detected by the normal evaluation of a flour sample in the cereal chemistry laboratory. There always have been and always will be ergot infections and a possible danger to human health, but man has learned to minimize the potential problem by using proper agricultural practices. Futhermore, techniques for the removal of ergot from contaminated grains have been developed. While human ergotism is a disease of the past, ergotism in animals still occurs frequently. The problem is not a simple one because of many unanswered questions. What is the tolerance of different breeds or species of livestock to ergot? What are the effects of low-level long-term ingestion of ergot on livestock? What is the difference in toxicity to animals of ergot from different cereal ingestion of ergot on livestock? What is the difference in toxicity to animals of ergot from different cereal grain varieties? What is the effect of storage and processing of cereal grain products on the potential ergot toxicity? The last and most important chapter in the history of ergot concerns ergot as a source of pharmacologically useful alkaloids which have found applications in internal medicine and obstetrics. The future promises to bring some new ergot alkaloids and some new uses. Recent research data indicate the possibility of using ergot alkaloids in contraceptives, which would be truly remarkable.

麦角菌是由一种真菌(锁骨菌属)引起的,这种真菌在世界上几乎每个国家的数百种植物上都有发现。这种真菌可以自我适应,形成许多不同的品种。至今仍有新的真菌种类和新的寄主被发现。在中世纪,麦角菌中的生物碱在食用受污染的谷物后导致了数十万人死亡,但在过去的二十年里,没有记录在案的麦角菌爆发。大多数国家的谷物标准非常严格,不允许含有麦角菌的谷物进入商业食品渠道。然而,所有参与谷物生产和利用的人都应该认识到潜在的危险,因为麦角菌污染水平超过谷物标准所允许的水平,并不一定能通过谷物化学实验室对面粉样品的正常评估来检测出来。麦角菌感染一直存在,而且将永远存在,并可能对人类健康构成威胁,但人类已经学会通过采用适当的农业做法将潜在问题降到最低。此外,从受污染的谷物中去除麦角菌的技术也得到了发展。虽然人类麦角症是一种过去的疾病,但动物的麦角症仍然经常发生。这个问题并不简单,因为有许多悬而未决的问题。不同品种或种类的牲畜对麦角菌的耐受性如何?低剂量长期摄入麦角菌对牲畜有什么影响?从不同谷物中摄取麦角对牲畜的毒性有何不同?不同谷物品种的麦角对动物的毒性有何不同?谷物制品的储存和加工对麦角菌的潜在毒性有何影响?麦角历史的最后和最重要的一章关注麦角作为药理学上有用的生物碱的来源,已发现在内科和产科的应用。未来有望带来一些新的麦角生物碱和一些新的用途。最近的研究数据表明,在避孕药中使用麦角生物碱的可能性,这将是真正了不起的。
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引用次数: 103
Recent progress in dietary fiber (plantix) in human nutrition. 膳食纤维(植物)在人体营养中的研究进展。
Pub Date : 1978-01-01 DOI: 10.1080/10408397809527244
G A Spiller, E A Shipley, J A Blake

Dietary fiber was extensively discussed in an article by G.A. Spiller and R.J. Amen in this journal in 1975 (Volume 7 Issue 1). The progress in this field has been tremendous in the past 2 years. What was an uncertain field in 1975 and what at that time to some investigators still appeared as a hypothesis or fad without much proof has turned into a much more respected part of nutritional sciences. The scientific quality of recent studies on dietary fiber in human nutrition shows a great deal of sophistication and care. Improved analytical methodologies are being used more extensively. Many nutritionists and clinicians have accepted the fact that a reasonable increase in the dietary fiber intake in the U.S. and U.K would be advisable. In this article, the possible beneficial effects of dietary fiber on health, the possible harmful side effects, and the food science aspects are carefully discussed after an update on chemistry, analytical procedures, and nomenclature. Undoubtedly, dietary fiber has found a new niche in the sciences of nutrition, medicine, epidemiology, and foods.

1975年,G.A. Spiller和R.J. Amen在该杂志第7卷第1期的一篇文章中对膳食纤维进行了广泛的讨论。在过去的两年里,这一领域取得了巨大的进展。这在1975年还是一个不确定的领域,当时对一些研究人员来说,这仍然是一种假设或时尚,没有太多证据,但现在已经成为营养科学中更受尊重的一部分。最近关于膳食纤维在人体营养中的作用的研究,其科学质量显示出极大的复杂性和谨慎性。改进的分析方法正在得到更广泛的使用。许多营养学家和临床医生已经接受了这样一个事实:在美国和英国,合理增加膳食纤维摄入量是可取的。在这篇文章中,膳食纤维对健康可能的有益影响,可能的有害副作用,以及食品科学方面在化学,分析方法和命名方面进行了详细的讨论。毫无疑问,膳食纤维已经在营养学、医学、流行病学和食品科学中找到了一个新的利基。
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引用次数: 28
期刊
CRC critical reviews in food science and nutrition
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