The present study is focused on investigation of the health protective effect of yellow rice wine(YRW)in mice and the potential underlying mechanism.Symptoms of aging were induced in mice by using Dgalactose(D-gal),an...The present study is focused on investigation of the health protective effect of yellow rice wine(YRW)in mice and the potential underlying mechanism.Symptoms of aging were induced in mice by using Dgalactose(D-gal),and different doses of YRW(4,8,and 12 mL/kg BW)were orally administrated to D-galtreated mice for a period of six weeks.The in vivo data obtained in the present study preliminary indicated that YRW markedly increased the activity of antioxidant enzymes and reduced the concentration of MDA both in the brain and liver.Furthermore,a forced swim test showed that moderate intake of YRW(8 mL/kg BW)significantly decreased the duration of immobility,reduced the blood content of urea nitrogen and lactic acid,and increased hepatic glycogen storage.Besides,results from the Morris water maze test suggested that YRW significantly reversed cognitive impairment and also alleviated neuroapoptosis in the experimental mice by regulating the gene expressions of Bax/Bcl-2 and caspase-3.The above results indicated YRW has a potential anti-aging effect in mice and provided us certain molecular evidence for this action.展开更多
Yellow rice wine(Huangjiu)is a traditional alcoholic beverage in China.This study aimed to find a new method to reduce the acidity of Huangjiu.Three membranes with different molecular weight cut-offs(200,1000,and 2000...Yellow rice wine(Huangjiu)is a traditional alcoholic beverage in China.This study aimed to find a new method to reduce the acidity of Huangjiu.Three membranes with different molecular weight cut-offs(200,1000,and 2000 Da)were selected to separate small molecules in Huangjiu,and then the adsorption of four models of weakly basic anion-exchange resins(335,D301,D314,and D354)on the organic acids in the filtered fractions of Huangjiu was investigated.The D354 resin exhibited the highest adsorption rate of 157.74 mg/g and the adsorption of acids was more consistent with the proposed second-order kinetic model.The adsorption capacity of D354 resin decreased with increasing temperature,and the adsorption of D354 resin correlated better with the Freundlich isotherm model.The initial deacidification efficiency of the D354 resin was 91.52% and it decreased by 3.88% after 10 regenerations.After the D354 resin treatment,the total acid content decreased by 56.11%,and the retention rates of amino acids and volatile substances reached 97.96% and 81.93%,respectively.The results showed that D354 resin could be used for the deacidification of Huangjiu.Membrane separation combined with resin adsorption process provides a new method to reduce the acidity of Huangjiu,which helps to maintain the flavor of the deacidified Huangjiu while efficiently reducing the acidity.展开更多
采用顶空固相微萃取结合全二维气相色谱-质谱(Headspace solid-phase microextraction-comprehensive two dimensional gas chromatography/mass spectrometry HS-SPME-GC×GC-MS)技术,对4种保健黄酒(黄精酒、黄米酒、藜麦酒和苦荞...采用顶空固相微萃取结合全二维气相色谱-质谱(Headspace solid-phase microextraction-comprehensive two dimensional gas chromatography/mass spectrometry HS-SPME-GC×GC-MS)技术,对4种保健黄酒(黄精酒、黄米酒、藜麦酒和苦荞酒)中挥发性物质的种类、含量分进行分析,并且通过主成分分析法很好地区分不同原料的保健黄酒,找出重要的组分差异特征,探究其风味成分。结果表明,GC×GC-MS检测到4种保健黄酒中挥发性组分156种,选取匹配度大于800的挥发性组分,4种保健黄酒中共鉴定出140种挥发性组分,其中包括酯类、醇类、醛酮类、酸类、烃类、含氮化合物、苯系芳烃及其它化合物等。该方法可以通过鉴定黄酒挥发性组分,寻找挥发性组分与黄酒品质之间的关系,为保健黄酒的生产优化提供一定的理论依据。展开更多
文摘The present study is focused on investigation of the health protective effect of yellow rice wine(YRW)in mice and the potential underlying mechanism.Symptoms of aging were induced in mice by using Dgalactose(D-gal),and different doses of YRW(4,8,and 12 mL/kg BW)were orally administrated to D-galtreated mice for a period of six weeks.The in vivo data obtained in the present study preliminary indicated that YRW markedly increased the activity of antioxidant enzymes and reduced the concentration of MDA both in the brain and liver.Furthermore,a forced swim test showed that moderate intake of YRW(8 mL/kg BW)significantly decreased the duration of immobility,reduced the blood content of urea nitrogen and lactic acid,and increased hepatic glycogen storage.Besides,results from the Morris water maze test suggested that YRW significantly reversed cognitive impairment and also alleviated neuroapoptosis in the experimental mice by regulating the gene expressions of Bax/Bcl-2 and caspase-3.The above results indicated YRW has a potential anti-aging effect in mice and provided us certain molecular evidence for this action.
基金supported by the National Natural Science Foundation of China(No.32102124)the Industry Innovative Service Complex of Huangjiu from Shaoxing City,China.
文摘Yellow rice wine(Huangjiu)is a traditional alcoholic beverage in China.This study aimed to find a new method to reduce the acidity of Huangjiu.Three membranes with different molecular weight cut-offs(200,1000,and 2000 Da)were selected to separate small molecules in Huangjiu,and then the adsorption of four models of weakly basic anion-exchange resins(335,D301,D314,and D354)on the organic acids in the filtered fractions of Huangjiu was investigated.The D354 resin exhibited the highest adsorption rate of 157.74 mg/g and the adsorption of acids was more consistent with the proposed second-order kinetic model.The adsorption capacity of D354 resin decreased with increasing temperature,and the adsorption of D354 resin correlated better with the Freundlich isotherm model.The initial deacidification efficiency of the D354 resin was 91.52% and it decreased by 3.88% after 10 regenerations.After the D354 resin treatment,the total acid content decreased by 56.11%,and the retention rates of amino acids and volatile substances reached 97.96% and 81.93%,respectively.The results showed that D354 resin could be used for the deacidification of Huangjiu.Membrane separation combined with resin adsorption process provides a new method to reduce the acidity of Huangjiu,which helps to maintain the flavor of the deacidified Huangjiu while efficiently reducing the acidity.
文摘采用顶空固相微萃取结合全二维气相色谱-质谱(Headspace solid-phase microextraction-comprehensive two dimensional gas chromatography/mass spectrometry HS-SPME-GC×GC-MS)技术,对4种保健黄酒(黄精酒、黄米酒、藜麦酒和苦荞酒)中挥发性物质的种类、含量分进行分析,并且通过主成分分析法很好地区分不同原料的保健黄酒,找出重要的组分差异特征,探究其风味成分。结果表明,GC×GC-MS检测到4种保健黄酒中挥发性组分156种,选取匹配度大于800的挥发性组分,4种保健黄酒中共鉴定出140种挥发性组分,其中包括酯类、醇类、醛酮类、酸类、烃类、含氮化合物、苯系芳烃及其它化合物等。该方法可以通过鉴定黄酒挥发性组分,寻找挥发性组分与黄酒品质之间的关系,为保健黄酒的生产优化提供一定的理论依据。
