苏丹红Ⅰ在NiFe2O4@Au/GC修饰电极上的电化学行为及测定

目的:研究苏丹红Ⅰ在核壳结构纳米复合粒子修饰玻碳电极(NiFe2O4@Au/GC)上的电化学行为,建立测定苏丹红Ⅰ含量的电化学分析新方法。方法:电化学阻抗法(EIS)、线性扫描伏安法(LSV)、差分脉冲伏安法(DPV)。结果:在6×10-7～1.5×10-5mol.L-1范围内,苏丹红Ⅰ的差分脉冲伏安响应电流与其浓度呈现良好的线性关系(r=0.9941),检出限为2×10-7mol.L-1。结论:本方法简便、快捷,灵敏度高,可用于辣椒粉、辣椒酱中苏丹红Ⅰ的检测。     

Application of scientific criteria to food allergens of public health importance

Scientific criteria for identifying allergenic foods of public health importance (Björkstén, B., Crevel, R., Hischenhuber, C., Løvik, M., Samuels, F., Strobel, S., Taylor, S.L., Wal, J.-M., Ward, R., 2008. Criteria for identifying allergenic foods of public health importance. Regulatory Toxicology and Pharmacology 51(1), 42–52) have been further refined to incorporate an assessment of the strength of available scientific evidence (van Bilsen, J.H., Ronsmans, S., Crevel, R.W., Rona, R.J., Przyrembel, H., Penninks, A.H., Contor, L., Houben, G.F., 2011. Evaluation of scientific criteria for identifying allergenic food of public health importance. Regulatory Toxicology and Pharmacology 60, 281–289). A multi-disciplinary group was invited to critically test the refined approach. They independently evaluated selected publications on coconut, soy and/or peanut allergy, scored them using the newly developed level of evidence criteria, and debated proposed approaches for combining and utilising the scores to measure the overall impact of an allergen in public health impact assessments. The evaluation of selected publications using the modified criteria produced a relatively consistent result across the experts. These refined criteria were judged to be a way forward for the identification of allergenic foods of public health importance, and for prioritisation of allergen risk management and future data gathering. The debate to combine available evidence when assessing whether an allergenic food is of sufficient public health importance to warrant active management led to proposals on how to weight and combine evidence on allergen severity, potency and prevalence. The refined criteria facilitate a debate to find a meaningful sequence of steps to summarise the available information in relation to a food allergen.     

河南省保健食品的现状及对策

本文剖析了河南省保健食品行业的产业基础和存在问题,在此基础上提出河南省保健食品行业需从强化GMP、提高市场准入、提高审评标准、严打违法广告、提高监管职能等五个方面进行改善,从而完善自我,谋求长远发展。     

国医大师班秀文食疗特色探析

班秀文教授是广西中医学院终身教授,我国首届"国医大师",擅长内、外、儿、针灸科等疾病,尤其对妇科造诣颇深,在食疗方面亦有独到的见解。班老认为食疗应根据病证、体质和气候环境等因素来选择食物,临床上其疗效深受患者肯定。文章就班老的食疗特色进行阐述。     

食物对口服药物疗效的影响

国内外的新药研究中,逐渐强调食物对口服药物疗效的影响,这对新开发药物的安全性以及有效性有着积极的作用。本文主要从食物对药物吸收、代谢的影响、对不同剂型及辅料的影响等方面阐述了食物对口服药物疗效的影响。这不仅为提高临床用药水平提出了合理的建议,而且对用制剂技术改善食物对药物吸收代谢的影响有着重要的意义。     

Effects of comfort food on food intake, anxiety-like behavior and the stress response in rats

It has been suggested that access to high caloric food attenuates stress response. The present paper investigates whether access to commercial chow enriched with glucose and fat, here referred to as comfort food alters behavioral, metabolic, and hormonal parameters of rats submitted to three daily sessions of foot-shock stress. Food intake, anxiety-like behaviors, and serum levels of insulin, leptin, corticosterone, glucose and triglycerides were determined. The rats submitted to stress decreased the intake of commercial chow, but kept unaltered the intake of comfort food. During the elevated plus maze (EPM) test, stressed rats increased the number of head dipping, entries into the open arms, as well as the time spent there, and decreased the number of stretched-attend posture and risk assessment. These effects of stress were independent of the type of food consumed. Non-stressed rats ingesting comfort food decreased risk assessment as well. Stress and comfort food increased time spent in the center of the open field and delayed the first crossing to a new quadrant. Stress increased the plasma level of glucose and insulin, and reduced triglycerides, although consumption of comfort food increases glucose, triglyceride and leptin levels; no effect on leptin level was associated to stress. The stress induced increase in serum corticosterone was attenuated when rats had access to comfort food. It was concluded that foot-shock stress has an anorexigenic effect that is independent of leptin and prevented upon access to comfort food. Foot-shock stress also has an anxiolytic effect that is potentiated by the ingestion of comfort food and that is evidenced by both EPM and open field tests.