Down-regulation of tyrosinase,TRP-1,TRP-2 and MITF expressions by citrus press-cakes in murine B16 F10 melanoma

Objective:To investigate the suitability of citrus-press cakes,by-products of the juice industry as a source for the whitening agents for cosmetic industry.Methods:Ethylacetate extracts of citrus-press cakes(CCE)were examined for their anti-melanogenic potentials in terms of the inhibition of melanin production and mechanisim of melanogenesis by using Western Blot analysis with tyrosinese,tyrosinase-related protein-1(TRP-1),TRP2,and microphthalmia-associated transcription factor(MITF)proteins.To apply the topical agents,citrus-press cakes was investigated the safety in human skin cell line.Finally flavonoid analysis of CCE was also determined by HPLC analysis.Results:Results indicated that CCE were shown to down-regulate melanin content in a dose-dependent pattern.The CCE inhibited tyrosinase,TRP-2,and MITF expressions in a dose-dependent manner.To test the applicability of CCE to human skin,we used MTT assay to assess the cytotoxic effects of CCE on human keratinocyte HaCaT cells.The CCE exhibited low cytotoxicity at 50μg/mL.Characterization of the citrus-press cakes for flavonoid contents using HPLC showed varied quantity of rutin,narirutin,and hesperidin.Conclusions:Considering the anti-melanogenic activity and human safety,CCE is considered as a potential anti-melanogenic agent and may be effective for topical application for treating hyperpigmentation disorders.

Effects and Mechanisms of Oil Cakes on the Growth of Cucumber (Cucumis sativus L.) Under Continuous Cropping System

Fxperiments on the effect of soil amendment with rape (Brassica chinensis L.) seed cake, cotton (Gossypium hirsutum L.) seed or sesame (Sesamum indicum L.) seed cake on the growth of cucumber seedlings under a continuous cropping system were conducted in a greenhouse environment. The results indicated that two applications of sesame seed cake (0.1 and 0.5 %, w/w) increased the growth of cucumber, but the rape oil cake showed a negative effect at a rate of 1.5% (w/w). The sesame seed cake was separated into four fractions (Ⅰ, Ⅱ, Ⅲ and Ⅳ) according to the polarity, and all four fractions had a positive effect on the growth of cucumbers under a continuous cropping system. Fraction number Ⅲ was isolated into 25 proportions by silicon column, and only oleic acid, palmitic acid and octadecanoic acid were identified in proportion 10 by GC-MS in which 93.3% was oleic acid and palmitic acid. The oleic acid had a significant and positive effect on cucumber growth under salt stress at the level 30 mmol and showed slight resistance to several pathogenic fungi.

Rheological, Organoleptical and Quality Characteristics of Gluten-Free Rice Cakes Formulated with Sorghum and Germinated Chickpea Flours

Gluten-free bakery products are produced for people suffering from celiac disease due to sensitivity to gluten. So, the aim of this work was to study the effect of partial substitution of rice flour at 20%, 30% and 40% with sorghum and germinated chickpea flours on rheological, physical, sensory properties and staling rate of prepared gluten-free cake. Obtained results showed that germinated chickpea flour had the highest contents of crude protein (23.62%), lipids (4.89%) and crude fibers (5.76%) as compared to other grain flours. Gradual increase in gelatinization temperature and decrease in maximum viscosity and setback were fond of cake batters with increasing the substituting levels of rice flour from 20% to 40% with sorghum or germinated chickpea flours in comparison to rice flour batter. No significant difference was observed in specific volume between rice cake and cake containing 20% of germinated chickpea and sorghum flours which given 2.71, 2.62 and 2.56 cm3/g, respectively. Data also revealed that gluten-free cake lightness (L*) and total intensity significantly increased with 40% of sorghum flour followed by 30 and 20% of sorghum flour. Substitution of 40% rice flour with germinated chickpea flour resulted in significant high in redness (a*), yellowness (b*) and chroma of gluten-free cake being 11.95, 33.72 and 35.77, respectively followed by substituted levels 30% and 20% which attributed to their natural yellow pigments compared with other investigated samples. Overall acceptability of gluten-free cakes was improved after adding 20, 30% of sorghum flour and 20% of germinated chickpea flour which being 90.7, 88.6 and 87.5, respectively compared to rice flour cake (88.4). Rice flour cake was more freshness than wheat flour cake and other treatments during storage duration. After 6 days, rice cake had significant high freshness (306.2%) followed by gluten-free cake samples with 20% of sorghum or germinated chickpea flours which given 294.5% and 289.4%, respectively. Generally, it could be concluded that the quality and nutritional properties of gluten-free rice cakes could be improved when using 20%, 30% of sorghum flour and 20% of germinated chickpea flour as substitution levels of rice flour.

Microbiological Quality of Surface Water Treated with <i>Moringa oleifera</i>Seeds or Cakes during the Storage: Case Study of Water Reservoirs of Loumbila, Ziga and Ouaga 3 Dams in Burkina Faso

Water purification with Moringa oleifera seeds has received a lot of attention because it reduces water turbidity and pathogenic microorganisms. However, it is important to define the optimum conditions of storage to preserve the treated water quality. The study aims to investigate microbial quality of water treated with Moringa oleifera seeds or cake coagulants in relation to the storage temperature and shelf life in order to define the optimum conditions of storage. A total of 45 water samples from 3 water reservoirs of Loumbila, Ziga and Ouaga 3 dams were collected in sterile glass bottles and treated in triplicate with Moringa oleifera seeds or defatted cakes coagulants. Treated water samples obtained at optimum conditions were stored at room temperature (25°C - 30°C) and at 4°C. Fecal bacteria pollution indicators (Escherichia coli, fecal coliforms and fecal streptococcus) and parasites were monitored every 24 hours during three (3) days based on laboratory standard methods. Data were analyzed using the Student’s t-test and XLSTAT 7.5.2 statistical software. From the results obtained, bacterial indicators increased significantly with storage temperature (p and shelf life (p . However, for all water samples, bacterial growth was more important in samples treated with Moringa oleifera cakes than seeds (p . For water samples treated with Moringa oleifera seeds and stored at room temperature, bacterial increase after 72 hours was 57 - 80, 42 - 50 and 22 - 47 CFU/100 ml for fecal coliforms, E. coli and fecal streptococcus, respectively. With Moringa oleifera cake’s treatment, the increase was 63 - 104, 57 - 82 and 28 - 52 for the same indicators, respectively. Bacterial growth was also more important at room temperature than at 4°C. Thus, microbiological quality of water treated with Moringa oleifera seeds was better than cakes whatever storage temperature and shelf life. Overall, water treated with Moringa oleifera seeds should be stored at low temperature and consumed within 24 hours.

The Influence of Surface Energy on the Washing Quality of Filter Cakes

The washing of filter cakes, especially the displacement washing, represents an important aspect in science researches and industrial applications. A lot of ongoing researches are focussed on impurities, which are dissolved in the mother liquid (e.g. sodium chloride) and washed out with the identical pure liquid without impurities. The project flushing focuses on systems with two chemically different liquids. The main aim is to exchange an organic solvent by water. This article focuses on the adsorption effects during a washing process with solid systems of different wetting behaviours.

Valorization of Camellia oleifera oil processing byproducts to value-added chemicals and biobased materials: A critical review

The C.oleifera oil processing industry generates large amounts of solid wastes,including C.oleifera shell(COS)and C.oleifera cake(COC).Distinct from generally acknowledged lignocellulosic biomass(corn stover,bamboo,birch,etc.),Camellia wastes contain diverse bioactive substances in addition to the abundant lignocellulosic components,and thus,the biorefinery utilization of C.oleifera processing byproducts involves complicated processing technologies.This reviewfirst summarizes various technologies for extracting and converting the main components in C.oleifera oil processing byproducts into value-added chemicals and biobased materials,as well as their potential applications.Microwave,ultrasound,and Soxhlet extractions are compared for the extraction of functional bioactive components(tannin,flavonoid,saponin,etc.),while solvothermal conversion and pyrolysis are discussed for the conversion of lignocellulosic components into value-added chemicals.The application areas of these chemicals according to their properties are introduced in detail,including utilizing antioxidant and anti-in-flammatory properties of the bioactive substances for the specific application,as well as drop-in chemicals for the substitution of unrenewable fossil fuel-derived products.In addition to chemical production,biochar fabricated from COS and its applications in thefields of adsorption,supercapacitor,soil remediation and wood composites are comprehensively reviewed and discussed.Finally,based on the compositions and structural characteristics of C.oleifera byproducts,the development of full-component valorization strategies and the expansion of the appli-cationfields are proposed.

Deep bed filtration model for cake filtration and erosion

Many phenomena in nature and technology are associated with the filtration of suspensions and colloids in porous media. Two main types of particle deposition,namely, cake filtration at the inlet and deep bed filtration throughout the entire porous medium, are studied by different models. A unified approach for the transport and deposition of particles based on the deep bed filtration model is proposed. A variable suspension flow rate, proportional to the number of free pores at the inlet of the porous medium, is considered. To model cake filtration, this flow rate is introduced into the mass balance equation of deep bed filtration. For the cake filtration without deposit erosion,the suspension flow rate decreases to zero, and the suspension does not penetrate deep into the porous medium. In the case of the cake filtration with erosion, the suspension flow rate is nonzero, and the deposit is distributed throughout the entire porous medium. An exact solution is obtained for a constant filtration function. The method of characteristics is used to construct the asymptotics of the concentration front of suspended and retained particles for a filtration function in a general form. Explicit formulae are obtained for a linear filtration function. The properties of these solutions are studied in detail.

Should Moon Cakes Be Taxed?

It is a custom in China that when the Mid-Autumn Festival draws near, a company or organization will offer its staff moon cakes, as non-cash benefits. It has recently been reported that these noncash benefits, such as moon cakes, should be taxed according to their value, which has spurred heated debate.

Moon Cakes, A Chinese Favorite

CHINA is a nation with many ethnic groups. Thus, there are many legends to explain the nation’s many festivals. The largest and most striking of these festivals are the Spring Festival and Midautumn Festival. Anywhere Chinese people go, they will remember and celebrate these two festivals. The Mid-autumn Festival falls on the fifteenth day of the 8th lunar month. In this festival, Chinese people eat moon cakes, a baked food, with a flour crust around a dense filling. Coming in a great variety of flavors and styles, the moon cake carries a great deal of symbolic significance. The moon cake is round like the moon. "Round" is pronounced "yuan" in Chinese. This character is full of good meanings. When used in reference to

Glutinous Rice Cakes

CELEBRATING Spring Festival includes making glutinous rice cakes, or niangao in Chinese. Traditional and new methods of making niangao vary in taste according to different areas. No matter poor or rich. niangao is a must for every family during Spring Festival as it symbolizes auspiciousness. In Beijing, both northern and southernstyle niangao are available. After the Beginning of Autumn (13th solar term),

Banana Cakes

Ingredients: Two bananas, 50 grams of preserved fruits, 25 grams sesame seeds, 10 grams glutinous rice powder,white sugar,oil. Method: 1. Chop the preserved fruits and mix them well with vegetable oil. white sugar and sesame. 2. Mash the bananas into a paste and mix it

Unit 2 I think that mooncakes are delicious!——单元解读

一、知识点梳理1.掌握单词mooncake,lantern,stranger,relative,pound,folk,goddess,whoever,steal,lay(laid-laid),dessert,garden,tradition,admire,tie,hunted,ghost,trick,treat,spider,Christmas,lie(lay-lain),novel,eve,dead,business,punish,warn,present,warmth,spread.

SUN KISSED Crab cakes with corn relish

1.Drain the crabmeat;season with salt and white pepper to taste.2.Wliip egg and fold into meat.3.Add panko breadcrumbs until mixture becomes slightly damp.4.Form cakes into cylinders;roll in panko crumbs and reserve.

Valorization of Griffonia simplicifolia Seed Oil for Biodiesel Production: A Sustainable Alternative

Bio-derived oxygenated hydrocarbons, such as mixtures of fatty acid methyl esters (biodiesel), are promising alternatives for alleviating the adverse effects of fossil fuel consumption on climate change and preventing petroleum resource depletion. However, the selection of a viable feedstock for competitive biodiesel production remains challenging. Recent studies focusing on Griffonia simplicifolia seeds, the sole plant industrially exploited for 5-hydroxy- tryptophan (5-HTP) extraction, have shown that G. simplicifolia seed oil (GSO) can be solvent-extracted directly from ground seeds or the remaining seed cakes obtained after 5-HTP extraction with quantitative yields. This work documents the conversion of GSO into biodiesel through homogeneous base-catalyzed transesterification. The refractive index and density of the obtained methyl ester mixtures decreased with increasing oil-to-methanol molar ratio, reaction temperature, and time. Under specific conditions, 1.43 wt% FFA oil, 63.5C, 60 min, and 1:9 oil/MeOH molar ratio with 1.2 wt% NaOH or 1.3 wt% KOH as catalysts, optimal reaction conditions were reached. There were no significant differences in the potential for diminution of the refractive index and density between the NaOH and KOH catalysts. The predicted fuel properties based on the fatty acid composition determined by GC-MS showed that G. simplicifolia biodiesel exhibited a cetane index of 50.29, volumetric energy density of 34.97 MJ/L, cloud point of -1.03°C, kinematic viscosity of 4.07 mm2/s, and oxidative stability of 0.65 h. Apart from its unfavorable oxidative stability and slightly lower energy density compared to petrodiesel, all other calculated parameters met the current standards. The valorization concept proposed in this study should be integrated into the 5-HTP extraction process, preferably using the remaining dry seed cakes as raw materials to maximize revenue in a bioeconomic and sustainable approach.

Flow-Induced Clogging in Microfiltration Membranes: Numerical Modeling and Parametric Study

Microfiltration membrane technology has been widely used in various industries for solid-liquid separation. However, pore clogging remains a persistent challenge. This study employs (CFD) and discrete element method (DEM) models to enhance our understanding of microfiltration membrane clogging. The models were validated by comparing them to experimental data, demonstrating reasonable consistency. Subsequently, a parametric study was conducted on a cross-flow model, exploring the influence of key parameters on clogging. Findings show that clogging is a complex phenomenon affected by various factors. The mean inlet velocity and transmembrane flux were found to directly impact clogging, while the confinement ratio and cosine of the membrane pore entrance angle had an inverse relationship with it. Two clog types were identified: internal (inside the pore) and external (arching at the pore entrance), with the confinement ratio determining the type. This study introduced a dimensionless number as a quantitative clogging indicator based on transmembrane flux, Reynolds number, filtration time, entrance angle cosine, and confinement ratio. While this hypothesis held true in simulations, future studies should explore variations in clogging indicators, and improved modeling of clogging characteristics. Calibration between numerical and physical times and consideration of particle volume fraction will enhance understanding.

中秋月饼考

关于中秋月饼产生的时间和原因,有多种说法。经过文献考证可知,中国饼食的制作有古远的历史,而月饼的前身是汉代以来的胡饼。关于中秋月饼产生于唐代和宋代的说法都是没有确凿依据的。有充分资料证明,作为中秋节节令食品的月饼正式出现于明代,开始它是拜月的供品,后来才演变为节令食品。

Optimization of Parameters for the Production of Lipase from Pseudomonas sp. BUP6 by Solid State Fermentation

Solid-state fermentation (SSF) holds tremendous potentials for the production of industrially significant enzymes. The present study describes the production of lipase by a novel rumen bacterium, Pseudomonas sp. strain BUP6 on agro-industrial residues. Pseudomonas sp. strain BUP6 showed higher lipase production when grown in Basal salt medium (BSM) supplemented with oil cakes. Initially, five different oil cakes (obtained after extracting oil from coconut, groundnut, cotton seed, gingelly or soybean) were screened to find out the most suitable substrate-cum-inducer for the production of lipase. Among them, groundnut cake supported the maximum production of lipase (107.44 U/gds). Box-Behnken Design (BBD), followed by response surface methodology (RSM) was employed to optimize the culture parameters for maximizing the production of lipase. Using the software Minitab 14, four different parameters like temperature, pH, moisture content and incubation time were selected for the statistical optimization, which resulted in 0.7 fold increase (i.e., 180.75 U/gds) in production of lipase under the optimum culture conditions (temperature 28&#176C, pH 5.9, moisture 33% and incubation 2 d). Thus, this study signifies the importance of SSF for the production of industrially-significant lipase using agro-industrial residues as solid support.

Simple separation method of Zn(Ⅱ) and Cd(Ⅱ) from brine solution of zinc plant residue and synthetic chloride media using solvent extraction

In this work,the possibility of separation of Zn^2+and Cd^2+metal ions from chloride(brine)solutions was examined.For this purpose,simple solvent extraction(SX)experiments by di-2-ethylhexyl phosphoric acid(D2EHPA)in kerosene as a diluent was performed on synthetic and industrial chloride solution obtained from brine leaching of zinc filter cakes(by-product of zinc hydrometallurgical processing).The optimal conditions for separation were determined.The zinc extraction efficiency was 99%with negligible co-extraction of cadmium.Therefore,a highΔpH0.5 value for Zn(Ⅱ)and Cd(Ⅱ)was achieved.FT-IR and slope analysis indicated that ZnClA·3HA and CdClA·3HA species were probably extracted.

Tobacco Seeds By-Product as Protein Source for Piglets

Tobacco seed cake is a by-product with interesting characteristics for animal nutrition, due to its high protein content. The focus of this study is to evaluate if tobacco seed cake, administered in feed, can affect principal serum metabolic parameters of weaned piglets in order to establish if it can be used as both a delivery system of edible vaccines and an alternative protein source in piglets diet. A total of 48 weaned piglets were divided in two homogeneous groups for weight, control (CG) and treatment (TG);TG and CG were fed ad libitum with two isoenergetic and isoproteic experimental diets (CP: 17.68% CG and 17.64% TG) differentiated for the inclusion of 4% of tobacco seed cake in the TG diet in replacement of wheat bran and soybean meal. Growth performances were evaluated and feed intake was measured weekly. Blood samples were collected on days 0, 20 and 43 to evaluate hematocrit and principal metabolic parameters, in order to assess the health status of the animals. The administration of tobacco did not impaire health status and growth performance of piglets. The use of bioenergy co-products from non-food crops may represent a good approach creating an integration between biofuel and food production, with consequent benefits for food security and environmental impact.

Solid state fermentation of rapeseed cake with Aspergillus niger for degrading glucosinolates and upgrading nutritional value

Background： Rapeseed cake is a good source of protein for animal feed but its utilization is limited due to the presence of anti-nutritional substances, such as glucosinolates （GIs）, phytic acid, tannins etc. In the present study, a solid state fermentation （SSF） using Aspergillus niger was carried out with the purpose of degrading glucosinolates and improving the nutritional quality of rapeseed cake （RSC）. The effects of medium composition and incubation conditions on the GIs content in fermented rapeseed cake （FRSC） were investigated, and chemical composition and amino acid in vitro digestibility of RSC substrate fermented under optimal conditions were determined. Results： After 72 h of incubation at 34℃, a 76.89% decrease in GIs of RSC was obtained in solid medium containing 70% RSC, 30% wheat bran at optimal moisture content 60% （w/w）. Compared to unfermented RSC, trichloroacetic acid soluble protein （TCA-SP）, crude protein and ether extract contents of the FRSC were increased （P〈 0.05） 103.71, 23.02 and 23.54%, respectively. As expected, the contents of NDF and phytic acid declined （P〈 0.05） by 9.12 and 44.60%, respectively. Total amino acids （TAA） and essential amino acids （EAA） contents as well as AA in vitro digestibility of FRSC were improved significantly （P 〈 0.05）. Moreover, the enzyme activity of endoglucanase, xylanase, acid protease and phytase were increased （P 〈 0.05） during SSF. Conclusions： Our results indicate that the solid state fermentation offers an effective approach to improving the quality of proteins sources such as rapeseed cake.