Processing Effects on Selected Antioxidant Activities and Metabolizing Enzyme Inhibition of M. Koneigii (Curry Leaves) Extracts

Curry leaves, scientifically termed Murraya koenigii, are renowned in South Asian cuisine for their flavor enhancement and potential health benefits, including antioxidative, anti-inflammatory, and antidiabetic properties. This study aimed to evaluate the impact of thermal processing methods on curry leaves by analysing Total Phenolic Content (TPC), Total Flavonoid Content (TFC), antioxidant activity, and metabolizing enzyme inhibition. Fresh curry leaves were subjected to thermal treatments: Oven-dried at 60˚C and Air-dried at 25˚C for 2 weeks. Extracts were prepared using Ethanol and water solvents. Results indicated that Air-dried leaves exhibited significantly higher TPC (5132.65 mg GAE/100 g) and TFC (243.13 mg CE/100 g) compared to Fresh and Oven-dried leaves. Antioxidant assays show that oven-dried curry leaves at 60˚C displayed higher results in NORS, FRAP, and TEAC assays compared to Fresh and Air-dried leaves. Ethanol extracts showed better extraction of bioactive compounds than aqueous extracts. Moreover, Lipase inhibition activity was notably high, indicating potential health benefits. This study provides valuable insights into the effects of processing methods on curry leaf extracts, emphasizing the importance of solvent selection for optimal extraction of bioactive compounds.

Isolation and identification of Salmonella from curry samples and its sensitivity to commercial antibiotics and aqueous extracts of Camelia sinensis(L.) and Trachyspermum ammi(L.)

Objective:To isolate Salmonella from curry samples and to evaluate the drug sensitivity of the food-borne Salmonella and its susceptibility to specific plant extracts.Methods:Salmonella was isolated from the curry samples by standard microbiological methods and was confirmed by biochemical tests.The antibiotic susceptibility test was conducted by disc diffusion method using commercially available antibiotics such as ampicillin,tetracycline,chloramphenicol,kanamycin,and penicillin.In addition,the susceptibility of the food-borne Salmonella was also evaluated against the aqueous extracts of Camelia sinensis(L.) Theaceae(tea leaves) and the Trachyspermum ammi(L.) Apiaceae(ajwain or omum seeds).Results:Out of fifty curry samples,only seven samples were identified to have Salmonella contamination.The Salmonella isolates showed a significant drug resistance pattern except for kanamycin.The plant extracts showed a considerable antibacterial activity against the isolates,indicating the presence of antimicrobial principle which can be exploited after complete pharmacological investigations.Conclusions:The present study demonstrates the occurrence of Salmonella in the curry samples,and shows significant drug resistance against most of the commercially available antibiotics,except kanamycin.Antimicrobial effect of the plant extracts against the food-bone Salmonella suggests that dietary including medicinal herbs would be one strategy to manage food borne pathogens.

Physico-Chemical Changes in Ready to Eat Pineapple Chicken Curry during Frozen Storage

RTE Pineapple chicken curry, a traditional Kerala recipe, was prepared and standardized by using de-boned broiler meat chunks, pineapple and spices. The product having both meat and gravy (1:1.9) was packed in polyethylene pouches and stored at -18℃± 2℃for 6 months. During frozen storage, the free fatty acid (FFA) values were 0.28 - 0.46 (as percentage oleic acid) and thiobarbituric acid (TBA) values were 1.68 - 2.45 (mg of malonaldehyde/Kg of sample) increased in both meat and gravy. Meat and gravy pH were in the range of 5.5 to 6. Marginal decrease in shear force values (43.4 - 39.6 N) were also observed. During storage the SPC was found to be decreasing over period of storage (100, 40, 20, -18℃± 2℃for 6 months.

Curry-Howard同构理论:研究综述

一、引言 理论计算机科学的发展吸取了大量数学和逻辑上的重要成果.逻辑是理论计算机科学十分重要的基础之一,而其中又以直觉主义逻辑对计算机科学的影响最为显著,它的思想比古典逻辑更加切合计算的观点.另一个值得一提的成果就是Alonzo Church在1936年提出的λ-演算系统,λ-演算所依据的是一种完全不同于逻辑的思想,它是计算机科学中函数式程序设计语言的理论基础.这是两种无论从语法上还是从语义上去观察都区别甚大的形式系统,然而它们之间却存在着某种奇妙的对应关系,这就是本文所要介绍的Curry-Howard同构理论(Curry-Howard Isomorphism).

Effect of Added Garcinia Fruit on Total Phenolic Compound Content, Antioxidant Properties and Quality Changes of the Southern Sour Curry Paste, Keang-hleung, during Storage

The favorite soup for Thai particularly in the southern part is Southern sour curry or Keang-hleung soup. The ingredients used in the paste are turmeric rhizome, garlic, shallot and chili. However, for making the sour soup, the souring agent such as lime juice, tamarind pod or garcinia, fruit is added. This study aimed to compare quality changes, total phenolic compound and antioxidant properties of the pastes as affected of added garicia fruit during storage. It was found that the total phenolic compound content of basic paste without the garcinia, garcinia Keang-hleung paste and garcinia Keang-hleung paste without salt decreased as increased storage time. Moreover, the DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity and the ferric reducing power (FRAP) activity of the basic paste without the garcinia decreased as increased storage time. However, the DPPH radical scavenging activity and the FRAP activity of the garcinia Keang-hleung paste with and without salt increased during 2 months of storage period and then decreased as increased storage time. Total viable count (TVC) of all paste samples were in the range of 102 - 103 cfu/g. Yeast and mold counts of basic and garcinia Keang-hlueng paste were less than 30 cfu/g during storage. While, yeast and mold counts of garcinia Keang-hlueng paste without salt were less than 102 cfu/g during storage. Lactic acid bacteria counts of garcinia Keang-hlueng paste were less than 30 cfu/g during storage. While, lactic acid bacteria counts of the basic and garcinia Keang-hlueng paste without salt were less than 102 cfu/g during storage. However, Staphylococcus aureus, Bacilluus cereus, Clostridium perfringens, Salmonella spp., Escherichia coli and coliforms were not detected in all treatments throughout the storage period.

Stir-Fry Chicken with Green Curry Suppresses Inflammatory Gene Expression by Lipopolysaccharide-Induced Murine Macrophages

Inflammatory mediators produced during inflammatory response play an important role on pathological development of several chronic diseases. Although several dietary plants exhibited anti-inflammatory property, their impacts as a whole food has been rarely reported. The aim of the present study is to assess anti-inflammatory activity of an ethanol extract from a whole food namely “ready to eat stir-fry chicken with green curry” consisting of green curry paste, big egg plant, pea egg plant, red chili, kaffer lime and sweet basil as plant-based ingredients. The food extract at 55 - 220 μg/ml was incubated with RAW264.7 murine macrophage cells prior to stimulation with lipopolysaccharide (LPS) for 24 h. Inflammatory mediators [(inducible nitric oxide synthase (iNOS), cyclooxygenase-2 (COX-2), tumor necrosis factor (TNF-α) and interleukine-6 (IL-6)] mRNA and protein were determined by RT-PCR, immunoblot and ELISA respectively. The modulation mechanism by the food extract was observed by measuring the phosphorylated form of mitogen activated protein kinases (MAPKs) and inhibitor kappa B alpha (IκB-α). The ready to eat stir-fry chicken with green curry extract significantly suppressed LPS-induced iNOS, COX-2, IL-6 and TNF-α gene expression in a dose-depend- ent manner without cytotoxicity. The suppressive effect was modulated partly by inhibiting phosphorylation of MAPKs and IκB-α. These results indicate that spices and vegetables in a complex diet still possess strong anti-inflammatory activities which warrant confirming such activities to ameliorate the pathogenesis of inflammatory-associated chronic diseases in vivo.

Potential Medical Benefits of Eating Curry: A Self-Reported Case and Review

Background: This report describes the case of a 61-year-old man who ate curry for 50 years. Three months after he stopped eating curry, he developed neuropathic pain. After 6 years of not eating curry, he experienced visuospatial disturbances, and his serum prostate-specific antigen (PSA) increased from 1.91 to 5.38 ng/mL. He tested whether normal aging or the dietary change accounted for his PSA data and symptoms. This self-reported case is the first of its kind in the medical literature. Method and Results: The subject developed a vegetable curry recipe that included turmeric/ curcumin. After 7 to 10 days of eating meals containing this curry twice daily, his pain decreased noticeably, and his visuospatial memory returned. After 8 to 9 weeks of eating curry, his PSA level dropped to 3.85 ng/mL. Using a sensitive high-performance liquid chromatography method with a detection limit of 1 ng/mL curcumin, his plasma unmodified curcumin level was 2.89 ng/mL after eating a curry meal and 4.56 ng/mL after fasting for 13 h. Detection of curcumin in the blood is important because curcumin has very low oral bioavailability, and plasma curcumin has not been detected in several previous clinical trials even after administration of gram quantities of unformulated 95% curcuminoid extract. This report also presents several converging lines of evidence that may account for the apparent salutary effect of restoring curry to one’s diet. Conclusions: The results advance our understanding of curcumin effects at the level of the individual. This original case report should be of interest to a wide clinical audience that spans several clinical specialties, including neurology, urology and diabetology.

A Needs Analysis Approach to Curriculum Design in Tertiary Education of English Majors

The paper describes language needs of English majors of tertiary education in NUDT through questionnaire with the aim to identify the needs of the target group of learners and introduce needs-based course design.Based on the statistical analysis and the results,the findings revealed that learners' needs are of great significance in the whole process of teaching and learning,providing suggestions and references for teachers in future teaching using needs-based curriculum design.

STEPHEN CURRY 黄金之魂

金州的甲骨文球馆上空一直都盘旋着＂MVP＂的呼喊——十年前,它们来自侵入球馆的湖人球迷,他们为科比·布莱恩特呐喊;它们来自勒布朗·詹姆斯的簇拥者,他们期待着＂小皇帝＂的每次造访;五年前,蒙塔·埃利斯偶尔会引来人群里的一阵躁动,但那些喊声顶多称得上给人希望,勇士球迷打心底知道埃利斯没法成为那样的球员,他们却好像要靠着呐喊扭转乾坤;但是今年,甲骨文球馆的＂MVP＂叫喊与众不同,这一次它们都是献给一名一直在这支球队成长的明星,它们根本不是错觉，他们也再是妄想。

STEPHEN CURRY 颠覆者

从电影的角度上来讲,加州、湾区、奥克兰大桥,这三组元素构成了两幅画面：《2012》世界末日,始于加州,崩于加州;《猩球崛起》,凯撒领导的那群充满智慧的猩猩,则在这里扬旗。毁灭,往往伴随着新生,一如将奥克兰囊括在内的硅谷,这里是全世界最伟大的创新发明工坊,这里颠覆了一个又一个的旧秩序,建立了一个又一个的新秩序。

CIPP修复内衬-埋地柔性管道复合结构受力特性数值模拟研究

柔性管道广泛应用于地下管网工程中,但随着使用年限增加,大量柔性管道亟待修复。原位固化法(curried in place pipe,CIPP)是一种常用的非开挖管道修复技术。为研究CIPP修复内衬-埋地柔性管道复合结构的受力特性,构建了土体-埋地柔性管道-内衬相互作用的二维有限元模型,并通过与土箱模型试验结果进行对比验证了有限元模型的可靠性。通过参数敏感性分析讨论了内衬弹性模量、内衬壁厚、管周土体密实度和初始椭圆度对CIPP修复内衬-埋地柔性管道复合结构的影响。研究结果表明,内衬最大应变发生在试样两侧与管顶呈约65°处,且管顶的应变大于管底;内衬危险点的局部应变峰值随着内衬弹性模量的减小而增大,而内衬整体的应力应变水平随之降低;管周土体密实度与复合结构承载能力成正相关,且内衬危险点随着管周土体密实度的降低而向管顶移动;随着埋地柔性管道初始椭圆度的增大,复合结构的刚度随之减小,危险点的应变峰值增大。该研究结果可为CIPP修复设计提供参考。

咖喱的生产技术

咖喱是一种受人们喜爱的菜肴 ,它是由香辛料制成的。文中概述了咖喱粉、咖喱糊以及咖喱软罐头的配方及其生产工艺 ,并重点阐述了咖喱粉和咖喱糊加工过程的操作要点。

日粮添加鹅源草酸青霉产果胶酶对改善肉鸡生产性能的消化生理与免疫学机制的研究

【目的】探索鹅源草酸青霉产果胶酶的作用机理,确定其添加效果与使用方法;同时,为果胶酶的推广应用提供理论依据和技术支撑。【方法】选用1日龄同批孵化、健康肉鸡240只,随机分成4个处理组。1组为对照组,饲喂正常水平的基础日粮;2组在基础日粮的基础上添加0.249%的果胶酶;3组添加0.168%纤维素酶;4组添加0.15%由果胶酶和纤维素酶按1﹕1配合而成的复合酶。【结果】果胶酶组肉鸡。显著提高对磷(P)、粗纤维(CF)、中性洗涤纤维(NDF)、酸性洗涤纤维(ADF)、蛋氨酸(Met)、赖氨酸(Lys)、胱氨酸(Cys)、苏氨酸(Thr)和异亮氨酸(Ile)的利用率(P<0.05),极显著提高粗蛋白(CP)的利用率(P<0.01);显著提高果胶酶组28日龄时十二指肠、胰腺的淀粉酶、脂肪酶、胰蛋白酶活性以及空肠的脂肪酶活性(P<0.05),极显著提高胃蛋白酶活性(P<0.01),显著提高49日龄时胰腺的淀粉酶及脂肪酶和胰蛋白酶活性、十二指肠的淀粉酶和胰蛋白酶活性和空肠的脂肪酶和胃蛋白酶活性(P<0.05);显著提高空肠的绒毛高度、降低肠壁厚度(P<0.05);果胶酶组显著降低49日龄的尿酸、尿素氮水平(P<0.05);显著提高的血糖水平(P<0.05);显著降低盲肠大肠杆菌、沙门氏菌数量(P<0.05);显著提高乳酸杆菌和双歧杆菌数量(P<0.05);显著提高49日龄时的新城疫抗体效价(P<0.05)。【结论】日粮中添加鹅源草酸青霉产果胶酶能提高肉鸡的生产性能和养分利用率,改善肠道形态结构、消化酶活性和微生态环境。

生物农药草酸青霉水剂对玉米小斑病的防治效果

通过对20％草酸青霉水剂助剂用量的影响、助剂对药效的影响、pH值对制剂贮存稳定性的影响试验，筛选出20％草酸青霉水剂的最佳配方。室内及田间药效试验表明：20％草酸青霉水剂对玉米小斑病有良好的防治效果，室内处理剂量为稀释100倍液，田间处理剂量为稀释50倍液，对玉米小斑病的防效在88％～90．6％，且对供试作物安全。

市售复合调味品五香粉和咖喱粉的精油抑菌作用

通过水蒸气蒸馏法提取市售五香粉和咖喱粉的精油,测定了两种精油对几种常见细菌、霉菌、酵母菌的抑菌活性(抑菌圈直径大小、最低抑菌浓度(MIC值))及气态防腐效果,探讨和比较了两种精油的抑菌作用.结果表明,五香粉和咖喱粉精油有不同程度的抑菌作用,五香粉精油的抑菌能力高于咖喱粉精油.以色谱 质谱联用法(GC/MS)分析鉴定出五香粉和咖喱粉精油中主要成分,并分析比较了它们主要成分的差异与其抑菌活性大小之间的关系.

鹅源草酸青霉CBHⅠ基因克隆及真核表达载体构建

【目的】鹅源草酸青霉F67(Penicillium oxalicum Currie & Thom)纤维素酶二糖水解酶(cellobiohydrolase,CBHⅠ)基因克隆并构建真核表达载体,为该菌株分子特性的进一步研究及构建高效纤维素分解菌奠定基础。【方法】首先通过兼并PCR法扩增CBHⅠ基因片段,然后利用改良热不对称交错PCR(TAIL-PCR)技术克隆CBHⅠ基因5′端和3′端侧翼序列,最后采用RT-PCR法扩增鹅源草酸青霉F67CBHⅠ基因序列全长,并对该基因进行生物信息学分析,构建pPIC9K真核表达载体。【结果】分别扩增到鹅源草酸青霉F67纤维素酶CBHⅠ基因片段A(EU574736)、5′端序列B1(EU603295)、3′端序列B2(EU652768)及全长基因C(EU727171),并成功构建真核表达载体pPIC9K-CBHⅠ;生物信息学分析表明,该基因蛋白序列与微紫青霉氨基酸序列同源性最高,达76%,前26个氨基酸为信号肽序列,疏水性可达2.63,由催化功能域、衔接区和真菌性纤维素结合域构成,其三级结构主要为β-sheet。【结论】鹅源草酸青霉纤维素酶CBHⅠ基因全长序列的克隆进一步丰富了丝状真菌的生物信息学资源;其真核表达载体的构建为将该菌株进一步在真核宿主中表达,从而获得高效工程菌株奠定了基础。

鹅源草酸青霉产果胶酶的发酵条件研究

为了确定鹅源草酸青霉产果胶酶发酵的最佳培养基组成及发酵条件,以鹅源草酸青霉为研究菌株,通过聚半乳糖醛酸酶(PG)、果胶裂解酶(PL)、果胶酯酶(PE)的测定,研究了培养基组成(碳源、氮源、无机盐)及不同发酵条件(接种量、温度、pH和发酵时间)对草酸青霉产果胶酶活力的影响,并通过L9(34)正交试验确定草酸青霉发酵生产果胶酶不同组分的最佳培养基组成。结果表明:(1)以葡萄糖为碳源可以诱导PG、PL、PE产生(p<0.001),每15g基础培养基中葡萄糖的最适添加量分别为:1.2g,1.5g,1.5g;(NH4)2SO4对PG、PE、PL产生有明显刺激作用(p<0.001),每15g基础培养基适宜添加量分别为:0.6g,1.5g,0.3g;磷酸二氢钾(KH2PO4)对PG活力有明显的提高作用(p<0.001),MgSO4和KH2PO3对PL有极显著影响(p<0.001)。(2)PG、PL、PE最佳接种量每15g分别1.5mL、2mL和1.5mL培养基装量,最佳培养温度分别为32,30,32℃,培养基最佳初始pH值分别为5.0,4.0,4.5;最佳发酵时间分别为60h,72h和84h。

鹅源草酸青霉溶磷效果及对鹅磷代谢的影响

本试验以解磷巨大芽孢杆菌为对照,在以骨粉、CaHPO4、Ca3（PO4）2为磷源的培养基中,对青霉菌F17、F67的溶磷效果进行了研究;同时以鹅为试验动物,采用全收粪法进行了代谢试验,研究了日粮中添加不同水平草酸青霉菌液（0.1%、0.3%、0.5%）对Ca、P的消化吸收的影响。结果表明：①在以骨粉、CaHPO4、Ca3（PO4）2为磷源的固体培养基和液体培养基中,青霉菌F67组的溶磷圈直径极显著大于F17和对照菌株组（P〈0.01）,F67组的溶磷量极显著高于F17和对照菌株组的溶磷量（P〈0.01）。②在营养水平一致的条件下,随着草酸青霉菌液添加水平的提高,体内P的表观消化率为49.86%-59.78%,Ca的表观消化率为47.65%-58.25%,Ca、P表观消化率在草酸青霉发酵液添加比例为0.3%时最高,与对照组差异显著（P〈0.05）。

鹅源草酸青霉果胶酶提高苹果出汁率工艺

目的:以鹅源草酸青霉果胶酶为研究对象,优化鹅源草酸青霉制备的果胶酶提高苹果出汁率工艺。方法:以烟台红富士苹果为材料,以酶解温度(X1)、酶解时间(X2)、酶添加量(X3)和初始pH值(X4)为自变量(Y),出汁率为响应值,进行Box-Behnken设计,利用Design Expert软件进行响应面分析,建立回归模型。结果:结果表明,①利用响应面法筛选的鹅源草酸青霉果胶酶酶解苹果浆最佳条件为:温度32.91℃、酶解时间90.02min、酶添加量0.197mL/kg、pH3.96工艺条件下,苹果出汁率达到91.34%;②自变量与响应值关系的回归模型为:Y=91.72-0.4X1+0.58X2+0.60X3-0.32X4+0.42X2X3+0.50X2X4-1.75X12-0.85X22-1.17X32-1.50X42。结论:鹅源草酸青霉果胶酶能显著提高苹果出汁率;采用自变量与响应值建立的回归模型具有良好的拟合度,可以作为调控生产工艺的依据。

历史与小说的互文——基于新历史主义立场的“历史编撰元小说”

"历史编撰元小说"这一概念由加拿大著名学者琳达·哈琴提出,意指出现于20世纪六七十年代欧美文坛的一种后现代主义历史小说。此类小说通过对历史人物和历史情节的语境重构将历史文本和小说文本并置,既体现又模糊了历史和小说之间的界限,凸显了后现代文学的矛盾特质。这一概念的提出,在西方文学评论界引起了激烈的反响。马克·柯里对此概念进行了详细的评述,指出历史编撰元小说的重要叙事学功能之一就是突出历史小说的主观性。此概念阐明了新历史主义的观点:历史和文本之间的互文没有等级体系的问题;两者都是文化表意体系的组成部分。