Changes in Polyphenols and Antioxidant Activities of Yingshan Yunwu Tea during Digestion in Vitro

[Objectives]To explore the change rule of polyphenol content and antioxidant activity of coarse old leaves of Yingshan Yunwu Tea in the process of human digestion.[Methods]The coarse and old leaves of Yunwu tea in Yingshan,Huanggang,Hubei Province were selected as the research object,and their digestion in vitro was simulated.The total polyphenol content was determined by Folin-phenol reagent colorimetric method,and the DPPH radical scavenging activity and total antioxidant activity were determined.[Results]After simulated gastrointestinal digestion in vitro,the polyphenol content and antioxidant activity of coarse old leaf tea soup showed a downward trend.After gastrointestinal digestion,the polyphenol content in tea infusion separately decreased by 31.8%and 8.5%;the scavenging rate of DPPH free radical was 97%before digestion,decreased to 92%after gastric digestion and 65%after intestinal digestion,which decreased by 5%and 27%,respectively;after gastrointestinal digestion,the total antioxidant capacity of tea soup decreased by 4.7%and 3.1%,respectively.[Conclusions]This study provided a reference for the development and application of coarse old leaves of Yingshan Yunwu tea,and provided a reference for the nutritional value evaluation and comprehensive utilization of coarse old leaves,so as to make the best use of coarse tea leaves and reduce the waste of resources.

Structure variety and its effects on biological activity of tea polysaccharides

Tea polysaccharides(TPSs),one of the major bioactive ingredients in tea,have been widely studied due to their variety of biological activities,including antioxidant,cancer prevention,hypoglycemia,anti-fatigue,anti-coagulant,anti-obesity and immunomodulatory effect.The biological effectiveness of TPSs has direct relation with their structures such as monosaccharide composition,molecular weight,glycosidic linkages,conformation and others,which can be influenced by tea materials,processing methods,extraction and purification procedures among others.Comparing to the study of tea polyphenols,the exploration of TPSs in structural elucidation and biofunctionality is very preliminary.Yet several factors affecting the structural change of TPSs have been studied and identified.Consequently,the variation of some TPS biological activity brought by the change of TPS structures has been evaluated and preliminary correlation of structure activity relationship of TPSs has been performed.Therefore,this review aims to serve as a summary research report regarding the influencing factors on TPSs structures and consequential effects on the biological activities of TPSs.We hope to provide updated information and systematic references for future study and functional food development of TPSs.

Development of a Kind of Tartary Buckwheat Rice Wine

[Objectives]This study was conducted to improve the utilization of tartary buckwheat resources,enrich the varieties of rice wine products,and further promote the development of the rice wine industry.[Methods]With tartary buckwheat and glutinous rice as raw materials for mixed fermentation and sensory score as an evaluation indicator,the effects of four factors of material ratio,rice leaven addition,material-to-water ratio and fermentation time on the quality of tartary buckwheat rice wine were investigated.The optimal technological conditions of tartary buckwheat rice wine were determined by an orthogonal test.[Results]The optimal process conditions were as follows:the material ratio of 1∶0.2(g/g),the addition amount of rice leaven of 0.5%,the material to water ratio of 1∶0.4(g/ml),and the fermentation time of 72 h.The obtained tartary buckwheat rice wine product was light yellow,clear and bright,and tasted moderately sweet and sour.[Conclusions]The tartary buckwheat rice wine product has good color,fragrance and taste,and is a healthy drink that conforms to people s health concepts and is suitable for drinking.

Development of Whole Potato Flour Fish Noodles

[Objectives] This study was conducted to prepare a kind of traditional aquatic food―fish noodles in Hubei Province by replacing some wheat flour with whole potato flour. [Methods] With whole potato flour, wheat flour and minced fish as main raw materials, the effects of the ratio of whole potato flour to minced fish and the addition amounts of sodium alginate, egg white, salt and ginger juice on the quality of whole potato flour fish noodles were studied. An orthogonal experiment was conducted to confirm the optimal technical formula of the whole potato flour fish noodles. [Results] The best formula of the whole potato flour fish noodles was whole potato flour 30 g, wheat flour 20 g, minced fish(grass carp) 50 g, salt 2.00 g, egg white 4.00 g, sodium alginate 2.00 g, and ginger juice 5.00 g. [Conclusions] The whole potato flour fish noodles prepared according to this formula are not only nutritious and taste good, but also have the advantages of easy and convenient eating and storage. This kind of fish noodle has good development prospects.

Optimization of Extraction Process of Polyphenols from Chrysanthemum morifolium and the Development of Chrysanthemum Rice Wine

[Objectives]This study was conducted to provide a theoretical basis for the extraction and comprehensive utilization of functional active components of Chrysanthemum morifolium polyphenols.[Methods]With C.morifolium as a raw material,polyphenols were extracted by water extraction.The extraction process of polyphenols were optimized by single factor tests on solid-liquid ratio,extracting time and times.Old rice wine selected as the base wine was added with C.morifolium polyphenol extract,honey,citric acid and other auxiliary materials to prepare a kind of chrysanthemum old rice wine.Through sensory analysis combined with fuzzy mathematics comprehensive evaluation method,the optimal formula of chrysanthemum old rice wine was determined,and the corresponding physicochemical indicators of the obtained chrysanthemum old rice wine were tested.[Results]The optimal soaking process for C.morifolium was as follows:extraction time of 20 min,a solid-liquid ratio of C.morifolium to warm water at 1:40,extraction times of 3 times.The physical and chemical indicators of the chrysanthemum wine obtained from the above optimal formula were as follows:sugar content 5%,ethanol content 11%,and pH value 4.04.The chrysanthemum old rice wine obtained was clear and transparent,and the fragrance of chrysanthemum was coordinated with the mellow aroma of rice wine.The taste was refreshing and suitable for the vast majority of people to drink.[Conclusions]The new type of chrysanthemum old rice wine combines the polyphenolic active substances in C.morifolium with the low ethanol content of old rice wine,which not only improves the utilization rate of C.morifolium,but also strengthens the health function of old rice wine products,improves the quality of old rice wine,and promotes the healthy and rapid development of the old rice wine industry.

Development of Bergamot Yam Soymilk Yogurt

[Objectives]This study was conducted to develop a bergamot yam soymilk yogurt.[Methods]With bergamot yam and soybeans as the main raw materials,the nutritious bergamot yam soymilk yogurt was finally obtained through soymilk deodorization,strain acclimation and process optimization.[Results]Soybeans were soaked in a 1∶1 mixture of 0.2%sodium chloride and 0.2%sodium bicarbonate for 10 h,and then added with water for grinding,and the obtained slurry was filtered.The filtrate was heated at 100℃for 20 min on a low fire and mixed with skim milk in a ratio of 6∶4,and the obtained soymilk achieved the best deodorizing effect.Strains adapted to the soybean milk fermentation system were obtained by gradually increasing the ratio of soybean milk in the acclimation medium and performing passage.The curding time before the product acclimation was 6.5 h,and that after acclimation was 5.8 h,which meant that the time was shortened by 0.7 h,and the acidity increased significantly.Finally,an orthogonal experiment was carried out,determining that the optimal fermentation process was soybean-to-water ratio 1∶5,sucrose 8%,bergamot yam 8%,and fermentation time 6 h.[Conclusions]This study provides a reference for the deep processing of bergamot yam.

Development of a Fubaiju Compound Tea Beverage

[Objectives]This study was conducted to develop a compound tea beverage with local characteristics.[Methods]A chrysanthemum compound tea beverage was developed using Fubaiju and Yunwu tea as the main raw materials,supplemented by wolfberry,through single factor test and orthogonal test,combined with sensory evaluation.[Results]The final product formula was the volume ratio of Fubaiju extract and Yunwu tea extract 2∶1,wolfberry juice 15%,white sugar 4%,citric acid 0.04%,and xanthan gum 0.05%.The prepared compound chrysanthemum tea beverage had the aroma and taste of Fubaiju,Yunwu tea and wolfberry,and tasted good.[Conclusions]This study provides reference for the deep processing and application of the two local special resources,Fubaiju and Yunwu tea.

Study on the Effect of Enzymolysis Condition on the Browning of Chinese Chestnut Serosity

In this study,with chestnut as a raw material,the effects of enzymolysis time,enzymolysis temperature and enzyme amount on hydrolysis process were investigated. The optimal reaction conditions were obtained by single factor and response surface experiment as follows： enzymolysis time of 75 min,enzymolysis temperature at 58 ℃ and enzyme amount of 7 U/g. Under these conditions,the browning degree of chestnut serosity was 1. 228.

光学相干层析技术在朱墨时序检验中的初步研究

朱墨时序一直以来都是法庭科学文件检验领域中的难题之一。鉴于此,首先利用一种新型的光学断层成像技术,即光学相干层析(OCT)技术对朱墨时序进行检验,该技术具有原位、无损、快速和高分辨率等优点。利用一套中心波长为900nm的频域OCT系统对三种不同类型的朱墨时序样本进行OCT成像检验,比较不同类型样品朱墨交叉区域的二维断层OCT图像的特征差异,并分析特征差异产生的原因。初步实验研究结果表明,利用OCT技术可以为朱墨时序的判断提供一种有效的处理手段,为补充和丰富现有的方法体系奠定基础。

Profiling the m^(6)A-regulated RNA expression patterns and alternative splicing features in esophageal carcinoma

The m^(6)A modification involves almost all aspects of RNA biology,including the alternative splicing of mRNA precursors,mRNA transport and stability,and miRNA processing and regulation of target genes.1,2 Alternative splicing controlling the information storage and RNA translation involves the regulation of various biological processes.3,4,5 Here,we integrated the genomic information of 161 esophageal cancer(EC)samples to comprehensively evaluate the m^(6)A modification patterns and correlated the m^(6)A modification pattern with the prognosis of EC patients,where two distinct m^(6)A modification patterns were proposed.The combined effects of high m^(6)Ascore and low TMB correlated with a better prognosis of EC patients.In addition,we found an inherent correlation between m^(6)A modification and the occurrence of alternative splicing events in EC patients.Altogether,we established a scoring system to quantify the m^(6)A modification pattern with RNA alternative splicing events in individual EC patients(Fig.S1).