Long Term Low Salt Feeding Led to the Changes in Food Intake, Body Weight and Depressive-Like Behavior in Mice

Low salt intake is associated with depression, but the experimental evidence is not clear. Sixty adult mice were randomly divided into four groups (mild, moderate and severe salt deficiency groups and control) during the seasonal splitting from winter to spring. The mice in the control group were fed with standard ordinary diet (salt content 0.26%), while in the mild, moderate and severe groups, the mice were fed with 10%, 30% and 50% salt deficient feedstuff, lasting for approximately 3 months. The results showed that the salt content of feed was negatively correlated with the food intake and body weight of mice. The sucrose preference test found that only the mild salt deficiency group had no differ-ence between the beginning and the end of the experiment, and the other three groups in-cluding the control, showed a significant decrease. These results suggest that dietary salt content has an impact on the food intake and body weight of mice and is associated with the emergence of depressive-like behavior. Furthermore, the seasonal splitting from winter to spring may also have a differential synergistic effect on the change of depression-like behavior associated with low salt intake in mice.

Preparation and bioactivity evaluation of low salt peptide from sunf lower seed meal

Sunflower seed meal peptide as one sort of bioactive peptide has intensively application prospects. However, preparation of low salt peptide from sunflower seed meal with high efficiency remains a challenge. In this study, single and compound proteases were optimized to hydrolyze protein. Results showed that hydrolysis at pH 7.0 by proteases resulted in ash content in the range of 5.66%-7.37% and small peptides. Among all hydrolysis processes, sequential hydrolysis of Alcalase with Flavourzyme and Alcalase with Protamex showed higher nitrogen recovery ratio (67.66% and 66.49%, respectively). Furthermore, biological activities of peptides were investigated by testing their ABTS (2,2-azinobis (3-ethylben-zothiazoline-6-sulfonic acid) diammonium salt) radical scavenging activity, DPPH (2,2-diphenyl-1-picrylhydrazil) radical scavenging activity and angiotensin converting enzyme (ACE) inhibitory activity. Peptide hydrolyzed by Alcalase with Papain presented the highest antioxidant activity, followed by Alcalase with Protamex, with ABTS scavenging rate as 63.01% and 31.75%, and DPPH scavenging rate as 56.04% and 28.06%, respectively. Synchronously, peptide hydrolyzed by Alcalase with Protamex and Alcalase with Alcalase had the highest ACE inhibitory activity (56.74%, 56.76%). In conclusion, hydrolysis by proteases Alcalase with Protamex at pH 7.0 was the most effective method for the preparation of low salt peptide from sunflower seed meal, which could be an alternative for anti-oxidants and anti-vasoconstrictor.

Effects of salt and rice flour concentration on microbial diversity and the quality of sour meat,a Chinese traditional meat

This study investigated the effects of salt(3%and 6%,m/m)and rice flour(10%and 20%,m/m)addition in sour meat,a traditional Chinese fermented meat.It was found that salt has greater effect than rice flour addition in spontaneous fermentation.Low-salt groups had lower pH and higher titratable total acid.In the low-salt groups,the dominant genera were Lactobacillus and Lactococcus,whereas Staphylococcus,Weissella,and Tetragenococcus were dominant in the high-salt groups.Higher total free amino acids and essential amino acids,organic acids,hexanoic acid ethyl ester and octanoic acid ethyl ester were found in the low-salt groups.The RDA analysis revealed that Lactococcus was closely related to product quality,with the S3F10(3%salt and 10%rice f lour)group outperforming the others in the sensory evaluation.Therefore,3%salt and 10%rice flour were considered more appropriate for the production of healthy and tasty fermented sour meats.

The extraction of potassium from K-feldspar ore by low temperature molten salt method

The low temperature molten salt method was used to extract potassium from K-feldspar ore, and some related factors including mass ratio between NaNO_3, NaOH, H_2O and K-feldspar ore, particle size of K-feldspar ore,reaction temperature and time were investigated, respectively. In addition, the optimum condition for this method was determined by a series of condition experiments. What was more, the K-feldspar ore and the leach residue after reaction based on the above optimum condition were analyzed by XRD, SEM and EDS,separately. The results of which indicated that the mechanism of extraction of potassium for this method was according to the ion exchange reaction between sodium ion and potassium ion, and the extraction ratio of potassium had an obvious improvement than that of traditional methods, which could reach up to 96.25%.Therefore, this method can be a feasible solution to extract potassium from K-feldspar ore for its low energy consumption and high efficiency.

Preparation of Mg-Li alloys by electrolysis in molten salt at low temperature

A new technology for preparation of low cost Mg-Li alloys was studied. The alloys were prepared by electrolysis in molten LiCl-KCl （weight ratio is 1：1） electrolyte with Mg rod severing as the consumed cathode. Main factors that affect current efficiency were investigated, and optimal electrolysis parameters were obtained. Mg-Li alloys with low lithium Content （about 25%） were prepared by the unique method of a higher post-thermal treatment temperature after electrolysis at low temperature. The results showed that the electrolysis can be carried out at low temperature, which resulted in reducing preparation cost due to energy saving. The new technology for the oreoaration of Mg-Li alloy by electrolysis in molten salt was laroved to be feasible.

Salt-assisted Low Temperature Solid State Synthesis of High Surface Area CoFe_2O_4 Nanoparticles

A novel salt-assisted low temperature solid state method using CoCl2.6H2O, FeCl3.6H2O and NaOH as precursor and using NaCI as a dispersant to synthesize high surface area CoFe2O4 nanoparticles, has been investigated. The effects of the molar ratio of added salt and calcination temperature on the characteristics of the products were investigated by X-ray diffraction （XRD）, transmission electron microscopy （TEM）, vibrating sample magnetometer （VSM） and Brunauer, Emmett and Teller （BET） surface area analysis. Results showed that the introduction of leachable inert inorganic salt as a hard agglomeration inhibitor in the mixture precursor led to the formation of high dispersive CoFe2O4 nanoparticles; and the increase in specific surface area from 28.28 to 73.97 m^2/g, and the saturation magnetization is 84.6 emu/g.

Research and Application of an Environmental-Friendly Low-Damage and High Salt-Resistance Slick Water Fracturing Fluid System

The Sulige gas field is a typical low-pressure low-permeability tight sandstone gas reservoir. The reservoir has poor seepage capacity, strong heterogeneity, high mineralization of formation water and extremely scarce water resources on the site. These unfavorable factors have brought great difficulties to the on-site mining process. Now, a nano-composite green environmental protection slick water fracturing fluid system CQFR can be quickly dissolved because of the larger specific surface area, and the small molecular size makes the damage to the reservoir less than 5%, and the average drag reduction effect can reach more than 73%. It can quickly and well dissolve and maintain performance under high salinity conditions and fracturing flowback fluids. It responds well to the complex reservoir conditions on the construction site and makes the flowback fluid recyable, which greatly reduces the consumption of water resources on the construction site and effectively improves the construction efficiency and economic benefits.

铝在N,N-二甲基丁胺-氯化铝熔盐中的低温电沉积

开发新型的电解质以及低温电解铝技术是促进铝工业改革创新的重要途径之一。采用N,N-二甲基丁胺、无水氯化铝为原料,混合制备得到了新型低温熔盐。结果证明,该熔盐为氯铝酸型离子液体,可以在其中实现铝的低温电沉积。在此基础上,系统考察了试验温度、电解电位、反应时间对铝的电沉积、表面形貌和化学组成的影响规律,获得了纯度较高的金属铝。有关研究为低温电解铝技术的发展及其在铝精炼和电镀铝中的应用提供了一定的科学依据。

鱼肉僵直阶段及盐含量对白鲢鱼糜凝胶特性的影响

为研究鱼肉僵直阶段及盐含量对鱼糜凝胶特性的影响,选取僵直前后的白鲢鱼肉,分别添加质量分数1%、2%、3%的氯化钠制备鱼糜凝胶,测定并分析鱼糜凝胶的质构特性、流变学性质、水分分布、微观结构和分子间作用力等指标。结果表明,相较于僵直后肌肉和低盐含量,僵直前肌肉及添加更多盐制备的鱼糜凝胶,其凝胶强度、回复性、内聚性、储能模量、损耗模量和不易流动水比例增加,持水能力更强,凝胶的硬度和白度降低。扫描电子显微镜图像显示,相较于僵直后肌肉和低盐含量,僵直前肌肉及添加更多的盐制成的鱼糜凝胶结构更致密、孔隙也更小。综上所述,僵直前肌肉及高盐含量制成的鱼糜凝胶具有更好的品质特性,质构特性和持水能力均优于僵直后组和低盐含量组。

Cerium Oxide Film Prepared from Molten Salts

Cerium oxide film formed on the nickel electrode at 453 K in LiNO3-KNO3 molten salts. The molten salt background and the cathode process of Leeds on the nickel electrode were studied by using cyclic voltammetry. The cathodic reaction mechanism of the molten salt background was: O-2(-)+e <----> O-2(-2); O-2+2NO(3)(-) --> 2NO(2)(-)+2O(2). According to the results of SEM and XPS, cerium oxide film, which is composed of CeO2, can form on the nickel electrode at - 1.850 V vs. Ag/AgNO3 (0.1 mol/L) reference electrode.

外源物质对低盐罗非鱼糜蛋白构象及体外消化特性的影响

以微波超声波辅助制备的低盐罗非鱼糜凝胶为研究对象,分析谷氨酰胺转氨酶(TGase)、羟丙基二淀粉磷酸酯(HDP)、结冷胶和三者的复配物(THG)对其水分分布及蛋白质构象的影响;并通过体外模拟消化实验,探究不同外源物质对微波超声波辅助制备的低盐罗非鱼鱼糕体外消化特性的影响。结果表明:添加THG后,鱼糜结合水和不易流动水较空白组分别增加98.71%和14.75%,自由水含量显著减少(P<0.05);THG促进了α-螺旋向β-折叠、β-转角和无规则卷曲结构转化。与空白组相比,添加0.4%TGase和THG对低盐罗非鱼糕的胃排空速度、蛋白体外消化率及蛋白水解度均有正面作用;其中THG可显著促进蛋白质分解成粒径较小的聚集体(P<0.05),经胃-十二指肠消化结束后的消化产物颜色更加透明清晰,从激光共聚焦显微镜可观察到THG组的红色荧光亮点显著减少,反映其蛋白被消化得较为完全。由此可见,在THG的作用下,鱼糜中水分子与蛋白质结合更紧密,相对于单一的外源物质,THG更加明显地改变了蛋白质的构象,且更有利于疏水蛋白基团的暴露和蛋白间的相互作用,且对鱼糕的消化有促进作用。本研究的结果为罗非鱼糜凝胶特性研究及罗非鱼糕类食品的开发与应用提供理论参考。

Arabidopsis LOS5 Gene Enhances Chilling and Salt Stress Tolerance in Cucumber

Low temperature and high salinity are the major abiotic stresses that restrict cucumber growth and production, breeding materials with multiple abiotic resistance are in greatly need. Here we investigated the effect of introducing the LOS5 gene, a key regulator of ABA biosynthesis in Arabidopsis thaliana, under the stress-responsive RD29A promoter into cucumber （Cucumis sativus L. cv. S516）. We found that T1 RD29A-LOS5 transgenic lines have enhanced tolerance to cold and salt stresses. Specifically, transgenic lines exhibited dwarf phenotypes with reduced leaf number, shorter internode, decreased length of the biggest leaf, fewer female flowers, shorter fruit neck and lower vitamin C （Vc）. The increased cold tolerance can be reflected from the significantly decreased cold index, the reduced electrolyte leakage index and the MDA content upon cold treatment as compared to those in the control. This may result from the accumulation of internal ABA, soluble sugars and proline, and the enhanced activities of protective enzymes superoxide dismutase （SOD）, peroxidase （POD） and catalase （CAT） in the transgenic lines. Under salt treatment, the transgenic lines exhibited increased germination index, vigor index, more lateral roots and increased root fresh weight. Moreover, RD29A-LOS5 transgenic plants displayed quicker responses in salt stress than that in low-temperature stress.

不同种类黄骅低盐虾酱的营养测定与综合评价

该研究在制备3种低盐虾酱(低盐虾米酱、低盐虾丝酱和低盐对虾酱)的基础上,对其营养成分进行测定,采用营养质量指数(INQ)、营养素安全摄入上限(UL)、氨基酸评分(AAS)、致动脉粥样硬化指数(AI)和致血栓指数(TI)等指标对3种低盐虾酱进行综合评价。结果表明,低盐虾米酱、低盐对虾酱和低盐虾丝酱蛋白质的含量分别为14.80 g/100 g、14.90 g/100 g、13.70 g/100 g,且氨基酸评分均>97分,矿物质和维生素的INQ值均>1(1.51~30.80),维生素和矿物质风险指数较低(1.11%~13.33%),AI值和TI值分别为0.58、0.35、0.53;0.07、0.16、0.06,n-6不饱和脂肪酸/n-3不饱和脂肪酸(n-6PUFA/n-3PUFA)比值分别为0.12、0.98和0.16。因此,3种低盐虾酱是低能量、高营养食品,导致心血管疾病的风险较低。

Preparation of Mg-Yb alloy film by electrolysis in the molten LiCl-KCl-YbCl_3 system at low temperature

The electrochemical behavior of Yb3+ and electrodeposition of Mg-Yb alloy film at solid magnesium cathode in the molten LiCl-KCl-YbCl3(2 wt.%) system at 773 K was investigated.Transient electrochemical techniques,such as cyclic voltammetry,chronopotentiometry and chronoamperometry were used in order to explore the deposition mechanism of Yb.The reduction process of Yb3+ is stepwise reactions which are single-electron and double-electron reversible charge transfer reactions.The speed control step was a diffu...

聚酰胺-胺在棉织物低盐低碱活性染料染色中的应用

为了减少棉织物活性染料染色时盐和碱的用量,采用乙二胺四乙酸和二乙烯三胺为反应单体,通过酰胺化和缩合反应,合成了超支化缩合物聚酰胺-胺(PAMAM)。以此对棉织物进行阳离子化改性,并采用活性黄3RS对改性棉织物进行低盐低碱染色。研究了改性工艺因素对改性棉织物染色K/S值及匀染性的影响,优化了改性条件。采用SEM扫描电镜、XRD衍射仪、Zeta电位仪及白度仪对改性棉织物结构和白度进行表征和测试,测试了改性棉织物的染色性能,并与未改性棉织物比较。结果表明:PAMAM的改性不会影响棉织物的表面形貌、结晶结构和白度,但会提高棉纤维的Zeta电位;当改性剂用量为3%(omf),改性温度为25℃,改性时间为2 h,浴比为1∶30时,染色改性棉织物具有较高的染色K/S值、良好的染色牢度和匀染性,改性棉染色时盐、碱用量降为棉织物常规染色工艺用量的1/2;PAMAM改性棉可以实现活性染料低盐低碱染色。

低盐紫苏虾酱制备工艺优化及其挥发性风味物质分析

本研究以东方白虾和紫苏为原料,通过传统制备结合添加曲种协同发酵的方法制备了低盐紫苏虾酱,研究了紫苏添加量、盐添加量、发酵时间和曲种接种量对低盐紫苏虾酱配方的影响。利用Box-Behnken得到的最佳工艺预测方案并基于实际生产条件对预测工艺条件进行修正,结果表明,加曲协同发酵能有效降低盐的添加量,即固定虾的添加量300 g,当紫苏添加量35%、盐添加量10%、曲种接种量3.5%,在32℃发酵时间5 d条件下,制备的低盐紫苏虾酱感官评分达到87.94;挥发性风味物质相对含量占97.82%,其中酯类6种,醇类11种,酸类9种,醛类5种;氨基酸态氮、盐分、蛋白质、水分和灰分等含量均达到SC/T 3602-2016行业标准要求,其中盐分含量为106 mg/100 g,低于GB/T 23789-2009国家标准中对于盐分含量不高于120 mg/100 g的要求,与市场上的产品相比具有低盐、高蛋白的特点。本研究的配方产品属于低盐食品,既保留了虾酱鲜醇适口的特点,又揉入了微辛淡甜的紫苏芳香。

超声协同碳酸氢钠处理对低盐狮子头品质特性的影响

为探究超声联合碳酸氢钠处理对低盐狮子头品质的影响规律,以狮子头为研究对象,分析低盐(质量分数1%食盐)条件下碳酸氢钠和超声处理对狮子头pH值、色泽、蒸煮损失、加压损失、质构、感官和挥发性风味物质等指标的影响。结果表明:与1%食盐处理组相比,超声联合碳酸氢钠处理显著降低了狮子头红度值,但增加了亮度值和黄度值(P<0.05);超声联合碳酸氢钠处理显著降低了低盐狮子头的蒸煮损失和加压损失,提高了低盐狮子头的硬度、弹性等质构特性,且蒸煮损失和加压损失显著低于传统2%食盐处理组,硬度、弹性等质构特性显著高于传统2%食盐处理组(P<0.05);挥发性风味物质分析结果表明,不同处理组香味物质主要来自醛类、醇类和酯类,这3大类物质对狮子头的风味贡献较大,尤其是癸醛、辛醛、壬醛、己醛和苯乙醇;1%食盐处理组的芳香物质主要为11-十八碳烯酸甲酯、(Z,Z)-9,12-十八碳二烯酸-甲酯等酯类;1%食盐+碳酸氢钠处理组的关键性风味物质为醇类物质,包括苯乙醇、10-叠氮基-1-癸硫醇和3-甲基-1-丁醇;1%食盐+超声处理组的关键风味物质为己醛、壬醛等醛类物质;1%食盐+0.4%碳酸氢钠+超声处理组的关键性风味物质主要为戊醛、壬醛、己醛、3-甲基-1-丁醇、1-辛烯-3-醇、乙醇和乙酸乙酯,其中己醛和壬醛是其中最关键的风味物质,超声联合碳酸氢钠处理使得狮子头中风味物质组成更加丰富;感官评价结果表明,超声联合碳酸氢钠处理组的感官评分最高(43.52),显著高于1%食盐处理组(P<0.05),且与传统2%食盐组无显著差异(P>0.05)。综上所述,1%食盐+0.4%碳酸氢钠+超声处理的狮子头品质与2%食盐处理组无显著差异,部分品质指标甚至显著提升,说明超声联合碳酸氢钠处理完全弥补了由食盐含量降低引起的产品保水性、质构及风味等品质劣变。

单级电渗析低成本浓缩高盐废水

高盐废水“零排放”是近年来工业废水处理研究的热点之一。电渗析因具有高电流效率和低成本的特点,已成为高盐废水“零排放”最有前途的技术之一。操作参数和进水水质在电渗析浓缩过程中起着重要作用,通过探究初始浓度、浓、淡室体积比和电流密度对浓缩效果的影响规律,确定单级电渗析低成本浓缩的运行条件,为电渗析处理高盐废水提供了参考。实验结果表明:增大进水初始浓度、淡室体积和电流密度有利于提升高盐废水的处理效果。

水杨酸对甜糯玉米幼苗抗寒、抗盐生理影响分析

为探究低温和盐胁迫下水杨酸对甜糯玉米幼苗抗性生理的影响,以甜糯玉米182为试验材料,通过外源叶面喷施水杨酸(SA),测定幼苗的生长特性、渗透调节物质、丙二醛(MDA)含量、过氧化氢酶(CAT)和过氧化物酶(POD)活性,从而明确水杨酸对甜糯玉米幼苗抗寒及抗盐生理的影响.结果表明:3℃低温和100 mmol/L NaCl处理使甜糯玉米幼苗的正常生长受到显著抑制,经不同浓度水杨酸喷施均能有效缓解低温胁迫和盐胁迫对幼苗造成的不利影响,其中以40 mg/L SA处理效果最佳.喷施40 mg/L水杨酸,使玉米幼苗株高、干物质积累、叶片相对含水量、可溶性糖和可溶性蛋白含量都出现不同程度的增加,MDA含量降低,抗氧化物酶CAT和POD活性增强.因此推测,通过叶面喷施水杨酸可能加强了胁迫条件下植株的渗透调节能力,增强了抗氧化酶的活性,减少了膜的损伤程度,综合提高了甜糯玉米幼苗的抗寒与抗盐能力.

低盐雪菜中呈味核苷酸关联物的检测及贮藏过程中的变化

为探明低盐雪菜中呈味核苷酸关联物在贮运期间的变化规律,建立高效液相色谱检测方法,分析低盐雪菜在(25±5)℃贮藏(J-25)、(4±1)℃贮藏(J-4)、灭菌后(25±5)℃贮藏(M-25)和灭菌后(4±1)℃贮藏(M-4)期间感官品质和呈味核苷酸关联物含量的变化。结果表明,12种呈味核苷酸关联物在33 min内有效分离。灭菌和冷藏均能抑制雪菜贮藏期间感官品质和呈味核苷酸关联物的劣化,且灭菌冷藏组合的效果最佳,M-4组雪菜中三磷酸腺苷(adenosine triphosphate,ATP)和肌苷酸含量在第60天仍分别是初始值的29.7%和66.4%,且感官品质合格。雪菜在(25±5)℃贮藏期间与ATP相关的核苷酸关联物总量呈先增加后迅速降低的趋势,其中J-25组雪菜仅有9 d的感官合格期。灭菌和冷藏能够有效抑制雪菜中核酸代谢的呈味核苷酸(腺苷酸、鸟苷酸、胞苷酸、尿苷酸)在贮藏期内的变化,M-4组雪菜中这4种核苷酸总量在贮藏末期仍有4.30 mg/100 g。低盐雪菜中发酵微生物的代谢和较高的温度加快了呈味核苷酸关联物在贮藏期间的劣变,灭菌和冷藏有利于呈味核苷酸关联物的保持,研究结果可为低盐雪菜的加工和贮藏提供一定的理论支撑。