某种大豆发酵液降血糖作用的实验研究

[目的]观察某大豆发酵液的降血糖作用。[方法]选用Wistar雄性大鼠(体重80~100 g),尾静脉注射四氧嘧啶65 mg/kgbw,建立大鼠高血糖模型。取建模成功的大鼠50只,随机分为5组,即高血糖模型组、普通豆浆组、受试物高、中、低三个剂量组,另设一个正常对照组。分别于喂饲后10、20 d时测定空腹血糖和10 d时测定糖耐量,观察各组的血糖变化情况。[结果]在给予受试物10 d时,各组大鼠的空腹血糖值差异有统计学意义(P<0.01),其中中、高剂量组大鼠的空腹血糖值与受试前相比均有下降(P<0.05),且可显著改善高血糖大鼠的糖耐量。[结论]实验用大豆发酵液对四氧嘧啶糖尿病大鼠具有一定的降血糖作用。     

发酵食品的抗衰老研究进展

目的 综述发酵食品在抗衰老领域的研究进展,为进一步深入研究发酵食品的抗衰老机制,创新研发天然健康的抗衰老膳食产品奠定基础。方法 分别以“发酵食品”、“衰老”、“衰老相关疾病”、“发酵乳制品”等为关键词检索Pubmed、万方数据库、中国知网(CNKI)数据库,获取并阅读相关文献。结果 多项人群流行病学、动物及细胞实验等从不同层面分别报道发酵食品在延缓衰老、预防衰老相关疾病方面具有独特优势。结论 发酵食品有望用于衰老相关疾病预防和治疗,对人群健康具有重要意义。     

大豆异黄酮对去卵巢大鼠体重及食物利用率的影响

目的研究植物雌激素大豆异黄酮对模拟妇女绝经的去卵巢大鼠体重增加的抑制作用及其降低体内食物利用率的作用。方法4月龄雌性Wistar大鼠腹腔假手术或切除双侧卵巢,分为假手术对照组(Sham)、去卵巢对照组(Ovx)、雌激素对照组(EC)和3个大豆异黄酮剂量组,另设正常对照组。用自行配制的含有己烯雌酚和不同剂量大豆异黄酮的饲料喂养16周,实验期间记录各组大鼠的体重和摄食情况,并计算食物利用率。结果高剂量大豆异黄酮(187.4mgkgbw·d)和己烯雌酚可显著抑制大鼠去卵巢后的体重增加;剂量降低,抑制作用减弱。与Sham组和Ovx组相比,大豆异黄酮组大鼠摄食量显著降低,但3个剂量组间没有差异且高于EC组。与OVX组相比,高剂量大豆异黄酮组大鼠食物利用率显著降低,但高于EC组。大豆异黄酮对大鼠的生长状态及脏体比值没有影响。结论高剂量大豆异黄酮可通过降低体内食物利用率而显著抑制大鼠去卵巢后体重的增加。     

Amino acid,vitamin and mineral profiles of smoked fish as affected by smoking methods and fish types

This study was carried out to evaluate the amino acid, vitamin and mineral profile of smoked fish as affected by smoking methods and fish types. Forty samples of five types of fresh fish (Guinean barracuda, Spotted tilapia, Bonga shad, Nigerian tongue sole and Silver catfish) were purposively collected from 20 processing centres in Lagos State. The samples were divided into two batches, with each batch smoked using traditional drum and modern kiln methods. The contents of the smoked fish products (amino acids, vitamins and minerals) were determined. Results showed that the amino acid concentrations in g/100 g crude protein (cp) of lysine, arginine and leucine were in the ranged 7.47–7.83, 6.27–6.54 and 7.32–7.68, respectively, for drum-smoked fish, while those of the non-essential amino acids, glutamic acid, aspartic acid, and glycine were in the range 14.19– 14.52, 9.62–9.81 and 7.01–7.42, respectively. Similar results were obtained from kiln-smoked fish samples although with slightly higher values than in drum-smoked fish samples. In conclusion, it was found from this study that smoking method has no significant effect on the amino acid composition of smoked fish samples, but fish types had. Moreover, smoking method had a significant effect on vitamin contents; this might be due to the temperature of smoking as some of the vitamins investigated are heat labile. Thus, the high amino acid contents in smoked fish could supplement the corresponding deficiency in plant protein diets, especially in developing countries. Therefore, the proteins in a mixed diet could be utilized optimally for a healthy body constitution, especially among children and other vulnerable groups.     

Soluble extract of soybean fermented with Aspergillus oryzae GB107 inhibits fat accumulation in cultured 3T3-L1 adipocytes

BACKGROUND/OBJECTIVESThis study was conducted to investigate the effects of fermented soybean (FS) extract on adipocyte differentiation and fat accumulation using cultured 3T3-L1 adipocytes.MATERIALS/METHODS3T3-L1 adipocytes were treated with FS and nonfermented soybean (NFS) extract during differentiation for 10 days in vitro. Oil red O staining was performed and glycerol-3-phosphate dehydrogenase (GPDH) activity was measured for analysis of fat accumulation. Expressions of adipogenic genes were measured.RESULTSSoluble extract of soybean fermented with Aspergillus oryzae GB107 contained higher levels of low-molecular-weight protein than conventional soybean protein did. FS extract (50 µg/ml) inhibited adipocyte differentiation and fat accumulation during differentiation of 3T3-L1 preadipocytes for 10 days in vitro. Significantly lower GPDH activity was observed in differentiated adipocytes treated with the FS extract than those treated with NFS extract. Treatment with FS extract resulted in decreased expression levels of leptin, adiponectin, and adipogenin genes, which are associated with adipogenesis.CONCLUSIONSThis report is the first to demonstrate that the water-soluble extract from FS inhibits fat accumulation and lipid storage in 3T3-L1 adipocytes. Thus, the soybean extract fermented with A. oryzae GB107 could be used to control lipid accumulation in adipocytes.     

Effect of heat treatment on total phenolic and anthocyanin contents as well as antioxidant activity of the extract from Aspergillus awamori-fermented black soybeans,a healthy food ingredient

Aspergillus awamori-fermented black soybeans, a healthy food ingredient, were subjected to heating at 40–100°C for 30 min. After heat treatment, the methanol extract of the fermented black soybeans was examined for antioxidant activity including the 2,2-diphenyl-1-picryl-hydrozyl radical-scavenging effect and the Fe²⁺-chelating ability. It was found that antioxidant activity exerted by the methanol extract was stable with heating at a temperature up to 80°C for 30 min. The extract showed a reduced antioxidant activity after heating the fermented black soybeans at 100°C for 30 min. However, it showed approximately 70% and 40%, respectively, of the original 2,2-diphenyl-1-picryl-hydrozyl radical-scavenging effect and the Fe²⁺-chelating ability. Heating also reduced the total phenolic and anthocyanin content in the fermented black soybeans, but this reduction did not coincide closely with the reduction of antioxidant activity observed.     

Amino acid and fatty acid compositions of Agrocybe chaxingu, an edible mushroom

The amino acid profiles and fatty acid composition of Agrocybe chaxingu were studied to evaluate the nutritional value of this species. The most abundant essential amino acid and non-essential amino acid were leucine and glutamate, respectively. The fruiting body of A. chaxingu contained 0.61 g leucine/100 g of edible weight, while those of Pleurotus ostreatus and Flammulina velutipes contained 0.53 g and 0.38 g leucine/100 g of edible weight, respectively. The content of glutamate ranged from 1.00 to 1.20 g/100 g of edible weight. Total amount of the essential amino acids of A. chaxingu (2.70 g/100 g of edible weight) was higher than those of the P. ostreatus and F. velutipes used in this study. Linoleic acid, a polyunsaturated fatty acid, was the major component in A. chaxingu (69.3% of total fatty acids), and the second highest component of fatty acids was palmitic acid (13.7%). The amount of MUFA (monounsaturated fatty acid) and PUFA (polyunsaturated fatty acid) in the fruiting body of A. chaxingu was 5.0% and 69.3% of the total fatty acid content, respectively.     

Amino acid composition of the whole body,flesh and exoskeleton of female common West African fresh water crab Sudananautes africanus africanus

The amino acid composition of the whole body (edible parts), flesh and exoskeleton of the female common West African fresh water crab Sudananautes africanus africanus was determined on a dry weight basis. The total essential amino acids ranged from 349.8 mg/g to 387.3 mg/g crude protein or from 48.5% to 49.8% of the total amino acid. Both the total amino acid and the total essential amino acid showed no significant differences among the samples at P<0.05. The amino acid score showed that lysine ranged from 0.9 to 1.2, making it a good food fortifier. The predicted protein efficiency ratio was 2.6–3.4, showing that the quality of protein was high. The carbohydrate content was high (57.5–59.1 g/100 g) but the protein was lower (15.7–18.6 g/100 g). The low level of the crude fibre in the flesh will make it good to serve as a food complement.     

Effect of soybean fortification on Ghanaian fermented maize dough aroma

The effect of soy fortification on the development of aroma compounds, dough acidity and growth of the predominant microorganisms were investigated in Ghanaian maize dough fermented spontaneously over a period of 72 h. The fortified maize dough was prepared from a milled mixture of soaked maize grains and pre-soaked, blanched and dehulled soybeans added at 20% replacement level. Extracts of volatiles from the soy-fortified and unfortified dough samples were obtained by Likens–Nickerson simultaneous distillation and extraction method analysed by gas chromatography-mass spectrometry and gas chromatography-olfactometry (gas chromatography-sniffing). Major aroma compound groups identified in the fermented dough samples were carbonyls, alcohols, esters and volatile organic acids. Twenty-nine carbonyls were found in soy-fortified maize dough compared with 21 in the unfortified dough. Although the same alcohols were found in both dough samples, the total concentration of alcohols was slightly different, being less for the soy-fortified sample. Total concentration of esters in soy-fortified dough decreased after 72 h while levels in the unfortified dough increased. Increases in the production of lactic and acetic acids occurred in soy-fortified samples, but the maximum concentrations of acetic acid achieved did not differ significantly between the two types of dough. Twenty-three compounds were perceived to be contributing to the typical aroma of soy-fortified maize dough by the method of gas chromatography-sniffing. These included 12 carbonyls, six alcohols, two esters, two acids and one furan.     

食物及饲料中泛酸的测定

建立食物及饲料中泛酸的微生物测定法。利用Lactobacillusplantarum(ATCC 80 14)的生长对泛酸的依赖性 ,通过光密度法测定细菌生长和繁殖的强度来间接地测定食物或饲料样品中的泛酸含量。本方法的灵敏度为 0 5 μg L。批内RSD为 2 8%～ 6 0 % ,批间RSD为 3 0 %～ 5 7% ,回收率为 90 2 %～ 10 5 8% ,RSD为 2 8%～ 5 9%。本方法重现性好、准确度高 ,适用于各种食物及饲料中泛酸的测定     

大豆异黄酮与叶酸对大鼠神经管畸形的保护作用

目的　研究大豆异黄酮的抗氧化作用及其与叶酸配伍对大鼠神经管畸形的保护性作用。方法　以环磷酰胺制备大鼠神经管畸形的模型 ,生理盐水作对照组 ,另外设单独叶酸组、叶酸配伍大豆异黄酮共 5个干预组 (叶酸的量固定不变 ) ,分别进行抗氧化指标、胎鼠畸形发生率、生长发育指标和光镜及透射电镜的检测。结果　 ( 1)干预组较模型组孕鼠血清SOD含量增加、MDA含量降低 ,NO含量有所下降 ,且与大豆异黄酮有剂量 -反应关系 ;( 2 )胎鼠大体形态结果显示 ,干预实验组胎鼠脑膨出发生率较模型组均有下降 ,并以 40mg/ (kg·bw)的大豆异黄酮配伍叶酸组下降最明显 ;( 3)干预组胎鼠的各项生长发育指标均较模型组有所增长或增重 ;( 4)光镜病理切片显示 ,干预组细胞碎片和小群凋亡细胞聚集的现象较模型组明显减少 ;( 5 )透射电镜结果可以看见细胞凋亡的严重程度以及凋亡细胞的数量较模型组有明显改善。结论　大豆异黄酮在一定剂量时与叶酸配伍可以较单独补充叶酸更为有效地预防大鼠神经管畸形的发生。     

依布硒啉及苯并异硒唑酮氨基酸衍生物的体外抗肿瘤活性

采用ＳＲＢ活细胞染色法，研究了９个新合成的苯并异硒唑酮氨基酸衍生物以及依布硒啉（ｅｂ－ｓｅｌｅｎ）对体外培养的三种不同组织人肿瘤细胞生长的抑制作用。结果表明：这类化合物对人肝癌细胞Ｂｅｌ＿７４０２、结肠癌细胞ＨＣＴ—８和表皮癌细胞Ａ４３１的生长的抑制作用与其化学结构密切相关。所有受试化合物中，以Ｌ—亮氨酸和ＤＬ—丙氨酸衍生物的活性为最佳（ＩＣ５０＜５１μｍｏｌ·Ｌ－１）。     

Antioxidant activities of the water-soluble fraction in tempeh-like fermented soybean (GABA-tempeh)

Tempeh is a traditional fermented soyfood native to Central Java, Indonesia; tempeh is prepared by salt-free aerobic fermentation using Rhizopus. Similar to miso, tempeh is also reported to be antioxygenic. In this study, we used a tempeh-like fermented soybean. First, soybean was incubated aerobically and then successively incubated anaerobically. Because the γ-amino butyric acid (GABA) content was increased remarkably, we named this tempeh GABA-tempeh. The contents of other free amino acids and peptides were significantly higher in GABA-tempeh than in conventional tempeh. In this study, we compared the antioxidant activity of the water-soluble fraction in GABA-tempeh with that of soybean and conventional tempeh. The order of the antioxidant activity was shown as follows: GABA-tempeh > conventional tempeh > soybean. The components responsible for the antioxidant activity of GABA-tempeh were isoflavone aglycones, free amino acids, and peptides, which increased during aerobic and anaerobic fermentations.     

硫酸—硝酸处理灰化法测定高盐食品中的铅

用混酸 (硫酸 -硝酸 )处理灰化的高盐食品 ,并用硫酸钠稀释标准系列以消除干扰。用原子吸收法测定高盐食品中的铅含量。方法的最低检出浓度为 0 .10 m g/ kg。结果表明 ,本法对含铅量为 8.70、2 .40和1.40μg的 3种样品测得相对标准差分别为 1.72 %、5 .0 0 %和 7.14% ,回收率为 90 %～ 10 9%。本法和萃取火焰原子吸收分光光度法测定铅的结果无明显差异 (P>0 .0 5 )。标准曲线相关系数前者为 0 .9995 ,后者为0 .9991(P<0 .0 5 )。用硝酸溶液 (0 .5 mol/ L)溶解灰化物 ,消除了氯化物的干扰 ,直接火焰原子吸收分光光度法测定铅的结果明显高于前二者的测定结果 ,而且精密度、准确度高 ,线性关系好 ,完全符合卫生检验要求     

Effects of non-fermented and fermented soybean milk intake on faecal microbiota and faecal metabolites in humans

The effects of non-fermented soybean milk (NFSM) and fermented soybean milk (FSM) intake on the faecal microbiota and metabolic activities in 10 healthy volunteers were investigated. Soybean oligosaccharides, raffinose and stachyose were utilized by bifidobacteria except for Bifidobacterium bifidum, but most strains of Escherichia coli and Clostridium perfringens could not use them. During the dietary administration of FSM, the number of bifidobacteria and lactobacilli in the faeces increased (p < 0.05), and clostridia decreased (p < 0.05). Moreover, the concentrations of faecal sulphide were decreased (p < 0.01) in the intake of FSM. During the dietary administration of NFSM, the number of bifidobacteria tended to increase. These results indicate that the consumption of soybean milk, especially FSM, is related to improvement of the intestinal environment.     

Black soybean extract reduces fatty acid contents in subcutaneous,but not in visceral adipose triglyceride in high-fat fed rats

Abstract

It is known that black soybean (BS) extract, rich in polyphenols, has beneficial effects against obesity, inflammation and insulin resistance. However, detailed effects of BS on lipid metabolism have not been documented well. In the present study, we compared fatty acid composition in visceral and subcutaneous adipose tissues of high-fat fed (HFF) rats and BS administered HFF rats. Black soybean administration for 6 weeks influenced neither body nor adipose tissue weights, blood glucose, plasma insulin levels, or insulin sensitivity. However, BS reduced several saturated (C14:0 and C16:0), monounsaturated (C14:1n-5 and C18:1n-9) and n-6 polyunsaturated (C18:2n-6, C20:3n-6, C20:4n-6 and C22:4n-6) fatty acid contents in subcutaneous fat without any change in n-3 polyunsaturated fatty acid contents. No such effect was observed in fatty acid composition in visceral fat. Long-chain fatty acids are involved in regulation of inflammation. Therefore, those reduced fatty acids may be linked to the effects on suppressing inflammation.     

Acidification and starch behaviour during co-fermentation of cassava (Manihot esculenta Crantz) and soybean (Glycine max Merr) into gari,an African fermented food

Changes in acidification and starch behaviour were investigated during co-fermentation of cassava and soybean into gari, an African fermented product. Non-volatile acidity, pH and starch content were evaluated using standard analytical methods. Starch breakdown and pasting characteristics were also analysed using a Brabender viscoamylograph. Fermentation caused significant variations in the pH, non-volatile acidity and starch concentration. The pH decreased with concomitant increases in non-volatile acidity during co-fermentation of the cassava dough. Soy fortification up to 20% caused only minimal effects on the pH, titratable acidity and starch content during the fermentation period. Starch content decreased from 69.8% to 60.4% within the 48 h fermentation time in the unfortified sample, with similar trends noted at all levels of fortification. Starch pasting characteristics showed varied trends in pasting temperature, peak viscosity, viscosity at 95°C and at 50°C-hold with increasing fermentation time and soybean concentration. Cassava could be co-fermented with soybean up to 20% concentration during gari processing without significant effect on its process and product quality characteristics.     

Amino acid and codon use: in two influenza viruses and three hosts

OBJECTIVE: The aim of this study was to compare the use of amino acids and codons in influenza viruses A and B and in their common hosts, to highlight any relevant difference. METHODS: The frequency of the 20 amino acids and of the 61 codons was studied in influenza viruses A, B, and in man, pig, and chicken. The correlation in amino acid and codon use among these hosts was calculated. RESULTS: The correlation between the frequency of the 20 amino acids and the molecular weight was also calculated and it was very similar in all studied hosts, ranging from 0.506 to 0.595. The correlation of codon frequency among these organisms was highest between man and chicken (r=0.974), and lowest between pig and virus B (r=0.147). CONCLUSIONS: The important correlation in codon use among the three hosts and the two viruses suggests there was a remote lateral gene transfer among the three hosts and the two viruses. The higher use of alanine, leucine, and proline in man versus virus A is significant.     

Amino acid,fatty acid,and mineral compositions of fruit,stem, leaf and root of Rubus amabilis from the Qinghai-Tibetan Plateau

The amino acid, fatty acid, and mineral content of Rubus amabilis harvested from the Qinghai-Tibetan Plateau were analyzed. Results revealed that the total amino acids in the leaves, fruits, roots, and stems of R. amabilis were 17.1, 7.5, 6.5, and 5.7 g, respectively. Further analysis of the amino acids showed that the protein contained nutritionally useful quantities of essential amino acids. The total essential amino acids in the leaves of R. amabilis were 9.3 g ETAAs/100 g. Total fatty acids varied in different parts of R. amabilis. Stearic acid, linolenic acid, linoleic acid, and palmitic acid in the leaf samples were 41.4%, 13.7%, 11.9%, and 6.7%, respectively. Lauric acid, oleic acid, docosahexoenoic acid, and eicosenoic acid were present only in small quantities. Potassium, magnesium, and calcium were the most abundant minerals in the leaf samples. Among the essential trace mineral elements, Fe exhibited the highest content in different parts of R. amabilis.     

Validity and reliability of a self-administered food frequency questionnaire for the JPHC study: The assessment of amino acid intake

Background

The Japanese database of food amino acid composition was revised in 2010 after a 24-year interval. To examine the impact of the 2010 revision compared with that of the 1986 revision, we evaluated the validity and reliability of amino acid intakes assessed using a food frequency questionnaire (FFQ).