内容: Farnesol, an acyclic sesquiterpene alcohol derived from medicinal plants, presents possible antioxidant and vasodilator effects. This study thoroughly examines the preventive impact of farnesol on NG-nitro-L-arginine methyl ester (L-NAME)-induced hypertension and vascular dysfunction in rats, investigating its potential cardioprotective effect. Initially, the acute hypotensive effects of farnesol were evaluated in normotensive rats through intravenous administration, with amlodipine, L-NAME, atropine, and indomethacin used to uncover potential mechanisms. Subsequent research focused on the therapeutic effects of orally administered farnesol on hypertension and vascular dysfunction induced by L-NAME over a 4-week period. Various parameters, including blood pressure, body weight, urine characteristics, oxidative stress markers, lipid profile, serum nitric oxide levels, and gene expression, were analyzed. Farnesol demonstrated hypotensive and diuretic effects in normotensive rats, potentially through calcium channels and the cyclooxygenase pathway. In hypertensive rats, farnesol, similar to captopril, effectively lowered blood pressure and restored various biomarkers, indicating its promising potential as an antihypertensive agent.

内容: We studied the combination effects of annealing (ANN) and distilled, hydrogen-infused, and plasma-activated waters on the multi-structure, physicochemical properties, and in vitro digestibility of quinoa starch (QS). To the best of our knowledge, hydrogen-infused water was used to modify starch for the first time. Compared to that of native QS, ANN-modified samples had rougher surfaces and retained the A type X-ray diffraction pattern but with higher relative crystallinity. ANN treatment significantly increased amylose content, gelatinization properties, and water absorption capacity of QS, while the swelling power and viscosity decreased. The total hydrolysis rate and rapidly digestive starch content decreased in QS after ANN treatment, and resistant starch level markedly increased. Compared to ANN with distilled water, the combination of ANN with hydrogen-infused and plasma-activated waters exhibited a higher extent of influence on the properties of QS. The sample treated with plasma-activated water showed the highest extent, which was potentially attributed to the acidic environment and the presence of reactive oxygen and nitrogen species. This research provided a novel strategy to further improve the thermal stability and functionality of starch.

内容: A rapid enzyme-linked immunosorbent assay (ELISA) system for the detection of fipronil was studied. Artificial antigens were synthesized through the glutaraldehyde method, and monoclonal antibodies were obtained via immunization and fusion techniques. The concentration of the coated antigen and antibody and the reaction time were determined, and the recovery rate was determined by an ELISA detection system. The cross-reaction rate of the antibody against fipronil metabolites was lower than 21.46%. The response time of the selected ELISA system was 30 min shorter than that of the competitive ELISA system. The IC20 to IC80 of the standard curve ranged from 0.139 to 1.433 μg/L. The recovery rate of fipronil spiked in eggs was 76.7%-93.7%. This study provides support for the rapid ELISA of fipronil.

内容: Mulberries (Morus alba L. cv. Longsang 1), rich in various nutrients and bioactive compounds. Fermentation can improve the nutritional value of fruit juice processed from mulberries, making it easier to absorb, and can also improve the taste and aroma, thus promoting further development. This study investigates the differences in aroma and sensory attributes between Pichia kudriavzevii and Weissella confusa mixed bacterial fermentation (PWF) and sequentially fermented (MLF) mulberry juices. Headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) analysis was employed to examine the volatile metabolites in fermentation juice, while high performance liquid chromatography (HPLC)-MS analysis quantified the free amino acid and organic acid content. Additionally, electronic nose and electronic tongue technologies were utilized for sensory evaluation. Results from HS-SPME-GC-MS analysis revealed a notable 61.06% increase in esters in MLF juice, imparting fruity and floral aromas. HPLC-MS analysis indicated a 52.69% increase in sour amino acids in MLF juice, with umami amino acids being 2.23 times higher compared to PWF, resulting in a more pronounced taste profile. Additionally, succinic acid, citric acid, lactic acid, tartaric acid, and malic acid exhibited reductions of 20%, 50%, 12.66%, 75%, and 43.18%, respectively. Electronic tongue and electronic nose analyses demonstrated elevated response values for aromatic components and decreased astringency and bitterness in MLF juice. This research presents a novel fermentation approach to enhance the sensory attributes of fermented mulberry juice.

内容: Drying is a crucial factor affecting the processing quality of Poria cocos, a renowned medicinal and edible material in China. However, the current process named “hot-air drying (HAD) after steaming” exhibits drawbacks of extended processing time, elevated expenses, and uncontrollable quality. In order to evaluate the effect of vacuum microwave drying (VMD) and steaming on the quality of P. cocos, the physical and chemical quality was investigated among four samples subjected to different drying schemes: direct drying by VMD (PC-VMD), drying by VMD after steaming (SPC-VMD), direct drying by HAD (PC-HAD) and drying by HAD after steaming (SPC-HAD). Results indicate that compared to the HAD samples, the drying time required for the VMD samples is reduced by 2/3, and the alcohol extracts contents increases by 11.54% and 13.73%, while the water/oil-holding capacity have also improved to varying degrees. While steaming results in losses of alcohol extracts of 8.97% and 11.23%, and a loss of water-soluble polysaccharide content of 10.81% and 16.32% comparing with non-steamed schemes. The LC-MS analysis revealed that the triterpenoid composition compounds is similar across the four samples, but the relative amount of pachymic acid in the VMD samples are 9.09% and 18.80% higher than HAD samples, and the VMD also demonstrates varying advantages in retaining 8 other key triterpenoids. Additionally, the relative content of these substances in the non-steamed samples is higher than steaming samples. The GC-MS analysis showed that steaming obviously resulted in the loss of some volatile components. E-tongue and E-nose analysis show the taste patterns in the four samples was similar. Therefore, VMD can improve the drying efficiency and quality of P. cocos, whereas steaming can diminish the quality. In conclusion, steaming is a non-essential process, and direct drying by VMD (PC-VMD) is a high quality and high efficiency drying schemes of P. cocos.